I’m pleased to report that Don Basti, an American on a temporary working holiday, ventured along the Salamander wharf and tossed an unweighted pilchard towards the moorings. Whamo! Something swallowed the bait and set off for Tea Gardens at a great rate of knots. A monumental battle followed, which resulted in Don landing one of our better fighting fish - an Eastern Australian salmon. This is the start of the salmon run, which is quite spectacular when you see hectares of fish feasting on surface bait.

The salmon make the best fish cakes. A couple of mashed spuds, mixed with salmon fillets that have been skinned, boned and cooked in the microwave, plus, shallots, parsley if you like, a dollop of mayonnaise and an egg. Mix the lot up then roll into cakes and dust with fresh bread crumbs. Cook in olive oil until golden brown. Try this recipe and you’ll be on the wharf with Don.