Surf 'n' Turf

‘Surf and turf’ is a culinary creation that proves that meat and seafood can be friends
What do Australians and Americans have in common? Well, they're spoiled for choice, and sometimes dinner decisions can get debilitating. Wave a wand and you have 'surf 'n' turf'! To spell out the spell, 'surf 'n' turf' joins in holy matrimony any sort of seafood with a cut of meat. What could be better than a well-done steak, a tender, juicy piece of chicken or a beautifully braised leg of lamb? That, plus some buttered lobster, or pan seared prawns, or shrimp linguini. Forget the mantra, when it comes to dinner, more is more.

You don't need to dig deep into semantics to track back the origins of the name — ‘surf’ for seafood and ‘turf’ for land-food. To let the individual flavours meld, there is often a sauce or a garnish tying them together.
The 'surf 'n' turf' version of entrees is usually restricted to mid-priced restaurants. Priests and priestesses of haute cuisine would never permit such a mixed marriage to sully their menu. But when the best from the sea and land come together, your taste buds can only take flight. Join the revolution and ask for your two favourite dishes to be served up 'surf 'n' turf' style.