My 5 months of FREEDOM are almost up. We open the restaurant again for the new season on Saturday and because it is school holidays it will be busy. The scallops are fat, the crayfish plentiful and because it's too early for kingfish I'll put a crispy skin salmon dish on the menu. Probably with lemon rissotto cake and I'll smoke the frames for stock and reduce it down with veges, port, balsamic and brown sugar to make a black treakle sauce. My son and his partner are excited as two year olds to be taking over, with a little mix of trepidation because they have never been in the business before. It's nice to have their vision and energy around.