Although it has been called a lake pretty much since white settlement of the area in the mid-19th Century, Merimbula Lake is in fact a tidal estuary noted for its fishing and aquaculture in the form of oyster farming.
From its earliest days, the township has had the 'lake' as its focus, with housing and commercial activity growing up around the water's edge.
On its most easterly side, the lake laps against the shores of what is known as the 'Fishpen' because of an area of deep water, dredged out by early fishermen to keep their ocean catches alive while awaiting shipping.
This then is the setting for 'EAT on Fishpen', a celebration of local dining and fine food now in its seventh year.
The idea of the event is to provide a showcase for the region's chefs, bakers, caterers, wine makers and restaurants in a relaxed and casual manner.
All meals are expected to be entrée sized with $10 the maximum charge allowed. The dishes are also expected to be uniquely created for EAT and therefore are different from meals that might normally appear on the restaurant's menu.
Some of the delicacies on offer this year included; seared sesame coated tuna with radish salad; udon noodles and wasabi mayonnaise from Drift, Eden; smoked Eden kingfish served on local kelp and black sesame flat bread with tomato and lime salsa; Bald Hills garden greens and jalapeno aioli, from Wheeler's Merimbula; beers from Longstocking micro-brewery at Pambula; wines from Bermagui and Rocky Hall; and of course oysters provided by Sapphire Coast Wilderness Oysters.
Scheduled to take advantage of the Sunday in the middle of the ACT March public holiday weekend, EAT tries to attract return clientele from a wide catchment, by providing the best of local food experiences.
This year's event did not disappoint!
