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Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice, divided
- Kosher salt, freshly ground pepper
- 1 small head of frisée, coarsely torn (about 2 cups)
- 2 ounces marinated white anchovy fillets (about 16)
Whisk mayonnaise, lemon zest, and 1 tablespoon lemon juice in a small bowl. Season lemon mayonnaise with salt and pepper and set aside.
Toss frisée with oil and remaining 1 tablespoon lemon juice in a medium bowl. Season with salt and pepper.
Spread lemon mayonnaise on cut sides of rolls. Build sandwiches with rolls, white anchovies, and frisée mixture.
Nutritional Content2 servings, 1 serving contains: Calories (kcal) 510 Fat (g) 32 Saturated Fat (g) 5 Cholesterol (mg) 35 Carbohydrates (g) 38 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 18 Sodium (mg) 1990Reviews Section
With U.S. entry into World War I, President Woodrow Wilson appointed Herbert Hoover to head the newly created U.S. Food Administration. A mining engineer who had successfully organized the massive effort to get food to Belgium’s citizens after the German army’s sweep through that country in 1914, Hoover was now charged with managing domestic agriculture and conservation in order to feed the U.S. Army and assist Allied armies and civilians. “Food Will Win the War,” declared the Food Administration through its ubiquitous posters and publicity efforts. Planting gardens, observing voluntary rationing, avoiding waste—these efforts at food conservation all came to be known as “Hooverizing.” Women’s magazines also took up the home conservation crusade. Good Housekeeping printed menus, offering housewives directions for preparing tasty meals that met conservation standards. Contributed by readers, this “month’s worth of recipes” printed in August 1917 demonstrated conservation in action, as well as women’s ingenuity in redesigning menus to observe rationing guidelines.
Tested and Approved Recipes
Twenty-four Unusual Recipes Tested by Good Housekeeping Institute and Approved
for Their Adaptability to Wartime Economy and Food-Conservation
Menus for Successive Days in August
(Any recipe called for will be sent for a two-cent stamp)
Extravagant and wasteful use of food is reprehensible at any time with the nation at war and the food-supply scarcely adequate, it is little short of treasonable. Hence it is that thriftiness and economy in their kitchens is the nation’s first demand of its housewives. Some hundreds of thousands of these housewives have found the recipes and menus on these pages of the greatest assistance in attaining these ends. The caloric value of each recipe is carefully calculated, and this enables the menus to be carefully balanced. With the recipes you can cook without waste, for the number they will serve is always known. In a word, that strict individual economy and conservation of resources that patriotism entails is made easy by a consistent use of these pages.
Having extremely poor acceleration and turning statistics, the 'Victory' First rate is best used in a line battle. The only truly useable tactic for a ship of this size is simply sailing parallel to it's opponent and slugging it out.
However, in a larger group of ships, much more creative strategies arise. If faster ships of a friendly battle group can herd an enemy ship under the guns of this ship, the results will almost surely be catastrophic for said enemy, even more so if the 'Victory' is capable of getting in a raking broadside.
Gulf Shrimp Scampi With Texas Cara Cara Orange
2 pounds Texas Gulf shrimp, peeled and deveined
1/2 cup butter, melted and cooled
1 Texas Cara Cara orange, zested and juiced
2 cloves garlic, minced fine
2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1/4 teaspoon crushed red pepper
Arrange shrimp in a 12-inch shallow dish. In a large bowl, stir together butter, olive oil, zest, juice, garlic, shallot, thyme, rosemary and red pepper. Pour mixture over shrimp. Bake for 10 to 12 minutes.
Make the most of Meyer lemon and winter citrus season with this rustic tart
The most requested recipes from Alabama restaurants past and present
Birmingham native and cookbook author Martie Duncan has just released her latest cookbook, "Alabama Cravings: The Most Requested Alabama Restaurant Recipes Past & Present," a follow-up to her 2017 book, "Magic City Cravings."
The new book includes photographs, memories and recipes from many of Alabama's most celebrated and beloved restaurants.
You'll have to buy the book to get the recipes, but please continue reading here to get a taste of some of the stories you'll find in "Alabama Cravings." Historical facts and anecdotes about the restaurants and recipes featured in this story are from Duncan's book, as well as from the archives of AL.com.
Photo from "Alabama Cravings: The Most Requested Recipes from Alabama Restaurants Past & Present"
Acre, Auburn: Chicken-Fried Bacon with Sawmill Gravy
David Bancroft, a three-time James Beard Foundation Award semifinalist for best chef in the South and a winner on the Food Network's "Iron Chef Showdown," offers a modern spin on classic Southern recipes at his Auburn restaurant Acre. One of Bancroft's signature dishes is this chicken-fried bacon with sawmill gravy, which is every bit as delicious as it sounds.
Photo from "Alabama Cravings: The Most Requested Recipes from Alabama Restaurants Past & Present"
Baumhower's Victory Grille, Mobile and other locations: Bam Bam Gulf Shrimp
Bob Baumhower was a football star in college at the University of Alabama, where he played under the legendary Paul "Bear" Bryant, and in the NFL for the Miami Dolphins, where he was coached by another legend, Don Shula. These days, though, Baumhower is perhaps better known as the restaurateur behind Baumhower's Victory Grille, which has several locations throughout the state. One of the most popular appetizers on the Baumhower's menu is the Bam Bam Gulf Shrimp.
Photo from "Alabama Cravings: The Most Requested Recipes from Alabama Restaurants Past & Present"
Belle Chevre Cheese Shop and Tasting Room, Elkmont: Goat Cheese Fondue
Artisan cheesemaker Tasia Malakasis and her Belle Chevre goat cheese have been touted in magazines from Southern Living to Garden & Gun, and one of Malakasis' most requested recipes is this one for her goat cheese fondue, which goes great with sliced apples, summer sausage and fresh bread.
SpringHouse, Alexander City: Pimento Cheese
SpringHouse executive chef Rob McDaniel is a five-time James Beard Foundation Award semifinalist for best chef in the South, and his farm-to-table restaurant features seasonally inspired dishes, such as the restaurants famous Mr. Jim's Vegetable Plate, named in honor of longtime cook, James Black. Before the main course, enjoy a serving of McDaniel's house-made pimento cheese, with freshly grated white cheddar cheese and roasted red peppers.
The Hound, Auburn: Heirloom Tomato Pie
With executive chef Robbie Nicolaisen at the helm, Auburn's The Hound is yet another great food find in a college town that's teeming with great restaurants. One of the favorite dishes on Nicolaisen's elevated Southern comfort food menu is the heirloom tomato pie, which features a deliciously flaky crust that's made in house.
Ezell's Fish Camp, Lavaca: Hush Puppies
Commercial fisherman Charles Agnew Ezell Jr. opened Ezell's Fish Camp in a dogtrot cabin on the banks of the Tombigbee River in 1954, and more than 60 years later, Mary Ann Ezell Hall and her son, Agnew Hall, carry on the family tradition. The little cabin has expanded over the years, as folks near and far flock to the small town of Lavaca in Choctaw County for some of Ezell's fried catfish and hush puppies -- as well as those relaxing views of the river from the back porch.
Irondale Cafe, Irondale: Fried Green Tomatoes
The Irondale Cafe has been around nearly 90 years, but Alabama author Fannie Flagg put the venerable meat-and-three restaurant, and its iconic dish, on the map with her 1987 novel "Fried Green Tomatoes at the Whistle Stop Cafe." In 1991, her book was adapted into the Academy Award-nominated movie "Fried Green Tomatoes," prompting tourists from around the country to seek out the little cafe that inspired both the book and the film. Jim Dolan, the Irondale Cafe's current owner, says he serves between 600 and 800 slices of green tomatoes a day.
John's City Diner, Birmingham: Not Your Mama's Macaroni and Cheese
The original John's Restaurant opened in downtown Birmingham in 1944, and nearly three-quarters of a century later, husband and wife Shannon and Shana Gober are keeping the John's name alive with their John's City Diner, which offers a fresh take on familiar dishes. Their signature Not Your Mama's Macaroni and Cheese is a heavenly blend of penne pasta, thinly sliced prosciutto and three cheeses.
The Waysider, Tuscaloosa: Biscuit Gravy
A Tuscaloosa institution, The Waysider was a favorite of beloved Alabama Crimson Tide football coach Paul "Bear" Bryant, who had a regular seat near the door and was a big fan of the restaurant's country ham. No "Breakfast of Champions" is complete, though, without The Waysider's buttermilk biscuits and sausage gravy.
Buzzcatz Coffee & Sweets, Orange Beach: Pimento Cheese Biscuits
Just last year, biscuit maker and pastry chef Kim Asbury partnered with Brian and Jodi Harsany to open their Orange Beach bakery Buzzcatz Coffee & Sweets, and soon thereafter, she was named the winner of the 2017 International Biscuit Festival. The bakery features cupcakes and croissants, but don't leave without trying one (or two) of Asbury's pimento cheese biscuits.
Highlands Bar and Grill, Birmingham: Tomato Salad with Cucumbers, Basil and Lady Pea Vinaigrette
Inspired by the culinary masters from France but deeply rooted in chef-and-owner Frank Stitt's native Alabama, Highlands Bar and Grill has set the standard for fine-dining restaurants across the South since Stitt opened his restaurant in 1982. This year, Highlands was recognized by the James Beard Foundation as the Most Outstanding Restaurant in America. The baked grits are a staple of the Highlands menu, but a seasonal favorite is the tomato salad with cucumbers, basil and lady pea vinaigrette.
Brick & Tin, Birmingham: Butternut Squash Soup
Brick & Tin executive chef and owner Mauricio Papapietro cut his culinary teeth working alongside Birmingham uber-chefs Frank Stitt and Chris Hastings. The menus at both the downtown Birmingham and the Mountain Brook locations of Brick & Tin feature artisanal sandwiches served on breads that are baked in-house, as well as seasonal and locally sourced salads and soups, such as this tasty butternut squash soup.
Curry's on Johnston Street, Decatur: Southern BLT
Curry's on Johnston Street is a gourmet deli located in Decatur's old Cotaco Opera House, a building that dates to the 1890s. Owner Meg Curry serves soups, salads and scratch-made sandwiches, such as the scrumptious Southern BLT, which is loaded with thick slices of bacon, crispy fried green tomatoes and shredded lettuce served on grilled, herb-buttered bread.
Homewood Gourmet, Homewood: Baby Blue Salad
Birmingham chef Franklin Biggs, who opened what was then known as Franklin's Homewood Gourmet in 1997, made the Baby Blue Salad his signature dish, and when he sold his restaurant in 2010, Biggs passed the recipe along to current Homewood Gourmet owners Chris and Laura Zapalowski, who relocated to the Magic City from New Orleans following Hurricane Katrina. The salad is a colorful and delicious blend of sliced strawberries, orange wedges, sweet-and-spicy pecans and blue cheese crumbles served on a bed of mixed greens and drizzled with a house-made honey-mustard balsamic vinaigrette.
LuLu's, Gulf Shores: LuLu's L.A. (Lower Alabama) Caviar
Restaurateur and cookbook author Lucy Buffett -- more affectionately known as "LuLu" -- is the younger sister of singer-songwriter Jimmy Buffett, and while her older brother is right at home on a concert stage, LuLu is just as comfortable in the kitchen. Her sprawling LuLu's restaurant and entertainment complex has become a destination for Gulf Shores vacationers. One of her specialties is LuLu's L.A. (Lower Alabama) Caviar, a salsa-like dip made with black-eyed peas, bell peppers, red onions and cherry tomatoes. It goes great with tortilla chips or saltine crackers.
Post Office Pies, Birmingham: Brussels and Kale Salad
Most folks go to this rustic pizzeria in the old Avondale post office craving one of Birmingham chef John Hall's wood-fired pizzas, but they often leave raving about his seasonal salads. By far the most popular of those is the Brussels and Kale Salad, which is mixed with chopped bacon, crushed red pepper and mint and cilantro leaves, and then tossed in a red wine vinaigrette.
Southwood Kitchen, Daphne: Pork Belly and Watermelon Salad
Chef Jeremiah Matthews' Southwood Kitchen in Daphne is a fine-dining destination disguised as a casual neighborhood restaurant and bar, and the innovative menu draws from nearby farmlands, oyster beds and the Gulf of Mexico. One of the favorites on the menu is this pork belly and watermelon salad with a honey-mustard vinaigrette.
The Trellis Room at the Battle House Hotel, Mobile: Seared Diver Scallops
The Trellis Room is located in Mobile's stately, 110-year-old Battle House Hotel and is the the only AAA 4-Diamond restaurant in the Port City. The seared diver scallops with wild mushroom risotto, sauteed spinach and white truffle oil is perhaps the restaurant's most popular dish, as well as the most requested recipe.
Huggin' Molly's, Abbeville: Mr. Tony's Spaghetti Sauce with Meat
Jimmy Rane, also known as the "Yella Fella" in those Great Southern Wood TV commercials, grew up in Abbeville, and he has restored his hometown to look much the way it did when he was a kid. Rane's real-life Mayberry includes Huggin' Molly's, a diner and ice-cream shop that is named after a local folk heroine who, according to legend, hid in the shadows before jumping out to hug her unsuspecting victims. One of the signature dishes at Huggin' Molly's is Mr. Tony's Spaghetti, which is made from a recipe passed down by Rane's father, the late Anthony J. Rane.
Central, Montgomery: Cedar Plank Salmon
Located in a 120-year-old former warehouse with exposed brick, 16-foot ceilings and gas lanterns, the aptly named Central is right in the middle of Montgomery's downtown restaurant and entertainment district. One of the highlights of Central's modern Southern menu is this cedar plank salmon with heirloom tomatoes and basil pesto.
Hildegard's German Cuisine, Huntsville: Chicken Schnitzel
Not long after moving to the Rocket City, Amy Miller became the proprietor of what has long been considered to be Huntsville's most authentic German restaurant, the Original Hildegard's German Cuisine. But with her German heritage and her background in the hospitality industry, Miller is right at home at Hildegard's. In addition to Reuben sandwiches, potato pancakes and German chocolate cake, one of the favorite dishes at Hildegard's is the hand-breaded chicken schnitzel.
Bistro V, Vestavia Hills: Seared Gulf Snapper
A native of Bayou La Batre, Jeremy Downey was a member of coach Gene Stallings' 1992 national championship football team at the University of Alabama before he embarked on a career as a chef and restaurateur. Downey opened Bistro V in the former City Hall Diner location in Vestavia Hills in 2010, and this year, he was the winner of the Alabama Seafood Cook-Off. In addition to shrimp and grits, crab cakes and oyster po' boys, one of the most popular dishes on the Bistro V menu is the seared Gulf snapper.
Saw's Soul Kitchen, Birmingham: Pork 'n Greens
The perfect mash-up of barbecue and soul food, the Pork 'n Greens has been the signature dish at Saw's Soul Kitchen since co-owners Mike Wilson and Brandon Cain opened their Avondale barbecue joint in 2012. It features most of the essential Southern foods in one serving -- pulled pork barbecue and braised turnip greens piled onto a huge helping of cheese grits and topped with fried onion straws.
More about Saw's Soul Kitchen: Barbecue and soul food in Avondale
Classic on Noble, Anniston: Classic Shrimp and Grits
The husband-and-wife culinary te,am of David and Cathy Mashburn ran a successful, part-time catering business called Classic Catering before they went all in and opened their Classic On Noble restaurant in downtown Anniston's historic, 124-year-old Levy and Clark building. The dinner menu features jumbo lump Maryland crab cakes and grilled Alaskan salmon, but the Classic Shrimp and Grits, which is one of the "100 Dishes to Eat in Alabama Before You Die," is the restaurant's signature dish.
Ocean, Birmingham: Lobster Pot Pie
Birmingham chef George Reis opened his appropriately named Ocean seafood restaurant in the Magic City's Five Points South neighborhood in 2002, and in 2015, Reis won the inaugural Alabama Seafood Cook-Off. While the Ocean menu features just about every dish under the sea, the lobster pot pie, which s featured on the Alabama Tourism Department's list of "100 Dishes to Eat in Alabama Before You Die," is a favorite with the restaurant's regulars.
Ricatoni's, Florence: Grilled Chicken Alfredo
Rick Elliott, also known as Ricatoni Valentino from his TV commercials, opened Ricatoni's on North Court Street in downtown Florence in 1996. The restaurant is revered in these parts for its hand-made pizzas and hearty pasta dishes, as well as its chicken marsala and veal parmesan. Another favorite is the grilled chicken Alfredo with sauteed mushrooms.
Dyron's Lowcountry, Mountain Brook: Cast-Iron Skillet Fried Chicken
At Dyron's Lowcountry in Mountain Brook's Crestline Village, chef Randall Baldwin has built a solid following by serving such coastal favorites as shrimp and grits, baked oysters and seafood gumbo, but a favorite among regular guests is the cast-iron skillet fried chicken, which tastes almost as good as your grandmother used to make.
Bright Star, Bessemer: Greek-Style Beef Tenderloin
Open since 1907, Bessemer's Bright Star is "Alabama's Oldest Restaurant," according to the state tourism bureau, and in 2010, it was recognized as an America's Classic by the James Beard Foundation. Brothers Jimmy and Nicky Koikos -- along with their cousin, Bright Star general manager Andreas Anastassakis -- carry on a tradition that has been in the Koikos-Bonduris family since Greek immigrant Tom Bonduris opened the restaurant 111 years ago. The Bright Star's Greek-Style Beef Tenderloin, which has been named the best steak in the state by the Alabama Cattleman's Association, has been a menu favorite since the 1970s.
Below the Radar Brewing Company, Huntsville: Lamb Lollipops
The made-from-scratch menu at Below the Radar Brewing Company in Huntsville is a cut above the usual pub grub. In addition to such hearty lunch specials as chicken-fried steak and shepherd's pie, one of the most popular dishes is the lamb lollipops with permesan polenta, wilted garlic spinach and bacon jam.
Fisher's at Orange Beach Marina, Orange Beach: Fisher's Pork Cheeks
New Orleans native Bill Briand, a three-time James Beard Award semifinalist for best chef in the South, honors both his Louisiana roots and his new Lower Alabama digs at this casual but upscale Orange Beach restaurant, a favorite of both locals and tourists. (Actually, Fisher's is two restaurants in one space -- the more laid-back Fisher's Dockside down below and the more elegant Fisher's Upstairs up top.) The Fisher's menu features an abundant selection of fresh Gulf seafood, of course, but one of the most popular dishes among beach bums and landlubbers alike is the braised pork cheeks, a tip of the hat to Briand's days working in the Big Easy for chef Donald Link.
Read more about Fisher's at Orange Beach Marina: The best thing I ate last week.
Shared at the 2017 vcc health fair by Mrs. Marilyn gool & joi white
• Put lettuce and other salad ingredients in a mixing bowl.
• Add a ripe avocado cut up in squares. Squeeze half a lemon juice and add sea salt or Himalayan salt and cayenne pepper to taste.
• Stir continuously until the salad appears to have dressing on it.
• Season fish with lime or lemon juice lightly.
• Add sea salt and Italian seasoning.
Sauté some sliced onions and bell pepper in your choice of oil: coconut oil, olive oil, grape seed oil or avocado oil. (Do not use olive oil with high heat.)
• Add fish to pan with onion and bell pepper.
Cook about three minutes on medium heat and turn over. Cook about two more minutes covered on low heat or with stove off. Then check.
Most fish types will be ready by then.
***BALSAMIC VINAIGRETTE DRESSING***
-1 cup olive oil
-1/2 cup balsamic vinegar
-1/2 teaspoon sea salt
-1 teaspoon Dijon mustard
Shake vigorously in a jar or whisk it.
If you use a hand blender, blend briefly.
***BASIC VINAIGRETTE FORMULA***
- 2 parts oil
- 1 part vinegar of choice
- salt to taste
- dried herbs of choice
- healthy sweetener of choice
- a little dijon mustard will act as a binder or emulsifier
- 1/2 extra vigin olive oil or avocado oil
- 1/4 cup organic apple cider vinegar
- about 1/4 teaspoon salt (or a little more if needed)
- 1/2 or 1 tablespoon of honey or pure maple syrup
- 1 teaspoon of dijon mustard (optional binder)
- approximately one teaspoon of dried herbs such as a veggie blend or Italian seasoning
- add a pinch of crushed garlic (optional)
black pepper or crushed red pepper flakes (optional)
Put all ingredients in a jar with a secure lid. Shake and enjoy. Adjust seasonings to your taste.
- 1/4 cup of healthy oil (extra virgin olive oil or avocado oil for example)
- 1/2 tablespoon of soy sauce or Braggs Amino acid
- 1 or 2 tablespoons (1/8 cup) rice vinegar or apple cider vinegar (to taste)
- 1 tablespoon of honey or maple syrup
- approximately one teaspoon of minced garlic
- approximately one teaspoon of finely chopped ginger to taste
- add small drop of sesame oil (no more than 1/8 teaspoon) of toasted sesame oil is optional
- add a 1/4 teaspoon of dijon mustard to help bind is optional
Put all ingredients in a jar with a secure lid. Adjust seasonings to your taste.
I have only recently discovered your seasoning blends. All are terrific. The Smoky Paprika Chipolte I could eat with a spoon and I put Shallots on everything except cereal. Keep up the good work. Excellent quality, great flavor.
I have only recently discovered your seasoning blends. Sicilian Seasoning, Smoky Paprika Chipotle Seasoning, Toasted Sesame Ginger Seasoning and Tuscan. I have also bought Fire-Roasted Tomatoes and Shallots.
All are terrific. The Smoky Paprika Chipotle I could eat with a spoon and the Shallots I have put on everything except cereal.
Keep up the good work. Excellent quality, great flavors.
I’ve purchased most of your blends from my local [retailer]. But I have to tell you, you’ve out-done yourselves with the Smoky Paprika Chipotle blend. I’ve used it in chili, on baked fish, shrimp, etc., and it’s awesome. Keep up the great work.
I’ve only tried two of your spice blends (that is all that is offered at my grocer), and I have to say they are my favorite spices and I use them all the time. I have the Smokey Paprika Chipotle and the Toasted Sesame Ginger. Thank you for producing such wonderful products. I can’t wait to try some of your other blends.
250g cold butter (cut into small cubes)
½ cup brown sugar
2½ cups plain flour*
1 tsp baking soda*
½ tsp baking powder*
½ tsp salt
* Can be replaced by self-raising flour
1 beaten egg (about 55g with shell)(I used A size egg)
50g melted chocolate (set aside to cool)(I replaced by 2 tbsp of chocolate milk)
1 tsp vanilla extract (not in the original recipe)
150-200g chocolate chips (I also added some chopped walnut)
1) Use fingertips to rub (A) till lumpy (I did so with a help of a fork).
2) Add (B) to (A) mixture to form a dough (do not knead).
3) Add (C).
4) Drop spoonfuls of the cookie dough onto lined baking tray (use 2 small spoons, one for scooping and another one for ‘pushing’ the dough onto the baking tray). Leave some space between the cookies to allow for spreading. Flatten cookie dough slightly with the back of a fork.
5) Bake in preheated oven at 150C for about 12mins or until cookies turn light brown. **
6) Transfer to a wire rack to cool completely and keep in airtight container.
**Adjust according to your oven temperature because every oven functions differently. I baked at 170C and switched to 150C in between for about 15 mins.
Ballast Point Reboots “Victory At Sea Days”
For the past six years on the Sunday before Christmas, Ballast Point has “made a date with darkness” in reverence to its flagship Imperial Porter, Victory at Sea. Ballast Point decided to postpone its 7th annual “Victory at Sea Day” in December 2020, and is giving the “darkest day of the year” a slight makeover this month.
The popular one-day celebration of dark beers always features rare riffs on the brewery-favorite Victory at Sea with guests strongly encouraged to play it up in pirate patch cosplay in all Ballast Point taprooms.
Instead of one day, Ballast Point is extending the celebration of dark beers over an entire week. “Victory at Sea Days” will feature the seasonal original porter along with eight+ extremely rare variants, as voted on by the employees, at all of its San Diego taprooms February 28 – March 7, 2021.
Seafarer 600 Victory
Very well looked after and maintained Seafarer 600 Victory! An absolute classic hull. Very sought after. Amazing ride and stability. Fantastic offshore fishing platform - loaded with extra's! Boat on display now at our large Braeside premises.
Seafarer 600 Victory
200hp Mercury OptiMax Outboard - 2012 Model
Mackay Tandem Trailer
Electric Anchor Winch
Rear Snapper Racks
Rear Steps and Ladder
Alloy Wheel Upgrade
Live Bait Tank
Quintrex National Dealer of the Year 18/19
Mercury Vic/Tas Dealer of the Year 18/19
The largest boating superstore in Australia.
2 Huge locations, we have everything marine and boating under the one roof.
WE GET YOU ON THE WATER FOR LESS!
New Boat Sales
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