South Melbourne Market

Inspired by his trip to these islands off the Moroccan coast, Russell’s menu showcases the regions spicy Spanish and African influenced cuisine. Recipes include steamed clams in manzanilla and mint with a garlic, cumin and parsley mojo verde; baked scallops with migas (fried breadcrumbs) and a spicy garlic, chilli, and paprika mojo picon; dry roasted blue cod braised in piperrada, a rich red pepper, tomato onion sauce; and to finish, coconut rosquillas (doughnuts) with lemon juice and icing sugar.