We’ve been living 'off the land' here in the Hinchenbrook and have become quite creative with our cooking. We’ve had fresh mudcrab, chilli mudcrab, mudcrab risotto, pan fried bream, oven baked bream, foil wrapped bream with onions and tomatoes, and a beautiful golden snapper with ginger, shallots, lemon and soy wrapped in alfoil and cooked on the barbie.

Never thought I would get tired of seafood but I’ve just about reached the point where I’d kill for a steak.