King trout and Lebanese zucchini
Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.
David Moyle’s John Dory with herb butter
"John Dory needs butter," says David Moyle. We can get behind that.
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Oysters with two sauces
Add a little zing to your oysters with two vibrant mignonettes.
Whipped cod roe and raw vegetables
Cod roe can be tough to find - a good taramasalata bought from your favourite deli works well with the crudités.
Smoked ocean trout with beans, peas and mint
If you're not smoking your own fish, you're missing out.
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Barbecued lobster tails with lemon drawn butter and corn-radish salad
Keep things simple with a lemon and garlic butter that allows the sweet lobster to shine through.
Moreton Bay bug curry with mango
The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.
Josh Niland to open a seafood shop in Sydney
A second Saint Peter? Josh Niland is about to cast another line, writes Pat Nourse, and the bait is better than ever.
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Snapper crudo with roe and cucumber
Snapper crudo with roe and cucumber recipe - For buttermilk dressing, whisk ingredients together in a bowl and season to taste.
The Producers: Ferguson Australia
The game-changing South Australian company with a fresh take on frozen fish.
Seared tuna with dill cucumbers and potato salad
Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.
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Crisp-skinned salmon with pea purée and soft-herb salad
Elegant and full of great textures, serve this dish at your next dinner party or quickly whip it up for a midweek meal. To keep things extra simple, strip the herb salad back to just two herbs.
Sydney Fish Market: now delivering
Skipping the Christmas queues at Sydney Fish Market is no longer a fantasy.
Bacash
REVIEW Michael Bacash is Melbourne’s fish whisperer, the man who sets the local seafood standard. He and Fiona Perkins have been serving top-notch dishes in their charcoal-toned restaurant for 15 years and at Toofey’s before that. It’s a grown-up place (chaps, get out that collared shirt), but easy and casual, too, with spot-on service. Oysters? […]
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Andreas Papadakis’ mackerel tartare, pickled cucumber and crème fraîche
"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."
Busiate with crab, ginger and pangrattato
When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.
Scallop poke with pickled ginger dressing
Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
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Ocean trout poke on matcha rice
Ocean trout poke on matcha rice recipe - Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Grilled tuna with blood orange, fennel and black olive dressing
Blood oranges, if they're around, are beautiful here, but navels or even grapefruit work well.
How to fillet a fish
The best fillets are those you cut yourself. Here, seafood savant Josh Niland shows you how it’s done.
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Spicy prawn and pineapple poke
Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
The Agrarian Kitchen’s cured leatherjacket with horseradish vinaigrette
Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.
Dave Pynt’s clams in garlic brown butter
This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.
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Green bomb snapper poke
Green bomb snapper poke recipe - Bring rice, 500ml water and 1 tsp salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Tuna K-poke
Tuna K-poke recipe - Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes.
Banksii’s mussels with vermouth, green olives and nettle butter
"I'm a big fan of the mussels in vermouth with nettle butter at Banksii. I'd love to know how to make it." - Hayden Winter, Bowral, NSW
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Lulu La Delizia’s saffron spätzle with Moreton Bay bugs
"The saffron spätzle dish at Lulu La Delizia is spectacular. I'd be most grateful for the recipe." - Luka Weber, Fremantle, WA
A cooking class with Josh Niland in the Hunter
The Saint Peter chef wants to school you in seafood.
Grilled fish with green olive and pistachio
"My best mate's father was a fisherman and he taught us how to fish," says Clugston. "On the weekends we'd catch blackfish and snapper in Boambee Creek and I'd take them home for Mum. This recipe is really about a super-fresh fish dressed simply with briny olives and crunchy nuts."
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King prawns and brown butter
"Every time I go back to Australia we go on surf trips up to Yamba and we buy a couple of kilos of cooked prawns, and sit on the headland and eat them with a dipping sauce," says Beau Clugston.
Beau Clugston’s grilled oysters with tapioca
"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston.
O Tama Carey’s pipis with bay leaves and gentle curry sauce
"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "This dish uses some of my favourite flavours from both Italy and Sri Lanka."
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Luke Burgess pops up in Hobart to test the waters
Fans of Garagistes will be pleased to hear Luke Burgess, Deborah Blank and Angus Burton are teaming up for a seafood-focused two-month pop-up in Hobart.
Grant Achatz’s grilled prawns and beetroot with chilli and smouldering cinnamon
This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.
Saint Peter’s scallops with citrus dressing
"Scallops and citrus have a wonderful synergy whether they're raw or cooked," says Saint Peter's Josh Niland.
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Saint Peter’s cured ocean trout, fennel crème fraîche and brioche toast
Saint Peter's cured ocean trout, fennel creme fraiche and brioche toast- For brioche dough, combine yeast and milk in a small jug and stand in warm place until foamy.
Saint Peter’s crisp-skinned Spanish mackerel, aïoli, parsley and pickled onion salad
"Spanish mackerel has a high oil content which lends itself to this acidic and mineral-driven garnish," says Saint Peter's Josh Niland.
Ricky & Pinky’s steamed snapper with coriander and ginger
At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.
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Citrus-cured salmon with lemon labne and cauliflower salad
The best-quality fish needs no cooking at all, although we like to add a little extra flavour to it, in this case with a light citrus cure.
Sweet potato, green banana and crab with coriander-jalapeño dressing
This Caribbean salad is summer in a bowl. The green banana may seem an unusual addition, but works really well in the mix. Chopped cooked prawn meat, meanwhile, works beautifully in place of the crab.
Jicama and green mango salad with grilled calamari
Green mango adds refreshing tartness to this summer salad, adding a nice counterpoint to the smoky grilled calamari.
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Rainbow trout with almonds, bacon and green beans
A fish dish that's made for the warmer months.
Pontoon’s grilled sardines and harissa
Pontoon’s Lance Cameron guarantees that his grilled sardines and harissa are the ideal snack for all sardine lovers - especially with the butter puff pastry.
Paul Carmichael’s Creole fish
Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother's Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.
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Kingfish ceviche tostada
This sashimi-style kingfish tostada makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.
Smoked salmon crostini
A recipe for a delightful smoked salmon crostini topped with goat's curd and pickled radish.
Tom Cooper’s cured and smoked seafood
A Canadian with a flair for fish keeps Melburnians supplied with the best in cold-smoked seafood.
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White fish crudo with avocado, herbs and cucumber-lime dressing
In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.
Baked golden trout with roe
While a baked whole trout looks impressive, it's a pretty simple procedure. We've baked this one with an aromatic riesling and lemon rind to coax out fresh flavours.
Rockmelon, lime and poppy-seed prawn cocktails
We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.
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Jimmy Wah’s grilled squid with watercress, green chilli mayo and fried garlic
Fried garlic, grilled squid and a spicy chilli mayo - Brisbane Vietnamese restaurant Jimmy Wah know how to bring the heat. Stay cool with a G&T on the side.
Lemongrass and lime-cured trout with rice paper crackers
This cured ocean trout is cured in a soy souce, kaffir lime, chilli and lemongrass sauce for light Southeast Asian notes. Seafood might be a Christmas classic, but we're making this one all summer long.
Sashimi rice bowls with pickled ginger dressing and wasabi peas
A fast and fresh option.
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Christine Manfield’s spiced barramundi with tomato-chilli pickle
Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.
Christine Manfield’s coconut crab and green mango salad
Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.
Fire-roasted marron with cabbage leaves, finger lime and fresh cream
“This marron dish is all about letting the fire and smoke do the work, setting the marron flesh and charring the leaves for flavour,” says Igni’s Aaron Turner. “The finger lime and Jersey cream add acid and fat and bring it all together.”
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Maurice Terzini’s squazzata di cozze
These delicate mussels and tomato broth are best served with crusty bread on the side. Don't be afraid to slurp the broth and scoop at the mussels with your fingers.
Mud crab with curry brown butter
A simple but tasty recipe for mud crab with a butter and curry leaf sauce.
Flying Fish
REVIEW Here is a restaurant writ large in size, form and aspect – a heritage wharf building with views of harbour and bridge, the gardens of Barangaroo, a cruise ship or two, its two storeys decked in timber floors and beams, its white linen-clad tables lit by a cascade of tiny pendant lights. Flying Fish […]
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Fins
REVIEW Despite our extensive coastline, benchmark Australian seafood restaurants are rarer than Venus tuskfish, which puts 24-year-old Fins and its chef and proprietor Steven Snow into the fish hall of fame. Peerless seafood and constancy pervade his menu. The daily line-caught selection still comes three ways – mild chilli miso consommé, Moroccan tagine and Snow’s […]
The Fish Shop
REVIEW You can try and kid yourself by sticking to the raw and cured section of The Fish Shop’s menu, and while you’ll be rewarded with a knockout pickled octopus and white bean salad (speckled with punchy hits of dried olive), the real action is in the deep-fryer. Order a potato scallop before you even […]
Lucio Galletto’s tagliolini alla granseola
This Ligurian pasta dish combines the best of the land and sea with delicate swimmer crab and robust green pasta.
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Tuna ceviche with ginger, chilli and corn
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.
Ben Devlin’s pici with pipis and macadamia
“I’ve started to use pipis more frequently over the last couple of years, and I've found the creaminess and savoury flavour of the macadamia milk makes a great sauce to carry and enhance their subtle flavour,” Ben Devlin says.
Explainer: wild scampi caviar
Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.
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Crab salad with herb mayonnaise and garlic chapons
This tender crab meat salad makes an excellent entrée. The chapons make it - they're croûtons that have been rubbed with garlic.
Buvette’s butterflied sand whiting with herb and almond butter
French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.
Crab omelette with sauce vierge
A simple yet elegant dinner. The secrets? Good seafood – chopped cooked prawns also work a treat – and keeping the eggs just set.
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Tomato and fennel clams with saffron mayonnaise
Delicate clams are the winner in this dish with dollops of rich saffron mayonnaise. Mop everything up with a crispy baguette.
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Montrachet’s double-baked crab soufflés
Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.
Coquilles Saint-Jacques
This classic French coquilles Saint-Jacques is taken to the next level by France-Soir chef Jean-Paul Prunetti with Australian scallops and an intense creamy gratin sauce.
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Dan Hong’s salt and pepper calamari with lime aioli
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
Grilled calamari with herbs and crisp shallots
Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a "pimped out" warm salad take on a barbecue staple.
James Viles’ marron with Jerusalem artichokes, coffee milk and kelp oil
James Viles' BBQ marron with Jerusalem artichokes, Nespresso coffee milk and kelp oil.
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David Thompson’s deep-fried squid with garlic and peppercorns
With the punchy flavours of garlic and spicy peppercorns, this is a twist on the crowd favourite Salt and Pepper Squid.
Cirrus: the Bentley gang dives into seafood at Barangaroo
A bold new fish eatery from one of Sydney’s top restaurant crews takes up residence at the former Noma Australia site.
The Boathouse on Blackwattle Bay
REVIEW Over two decades, team Boathouse has built an enviable stable of suppliers to ensure that its sourcing of seafood is second to none. Nowhere is that more obvious than in sparkling plate of rock and Pacific oysters plucked from around the country, shucked to order, set on ice, paired with impeccable mignonette, lemon, rye […]
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Review: Saint Peter, Paddington
With the opening of Saint Peter, Sydney chef Josh Niland secures his place among the nation’s finest seafood cooks.
New England-style clam chowder
In the countdown to our 50th anniversary, Gourmet Traveller heads back to where we began with this New England-style clam chowder.
What seafood holds up the best in braises, soups and stews?
John Susman gives us his tips to sailing the high seas of seafood cooking.
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Poached yabbies, sugarcane and coriander vinegar
“Yabbies are a great starter to a casual meal,” says Burgess. “Simply put them in the middle of the table for guests to peel themselves."
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Luke Burgess’s flounder fried in fubá with finger lime and young ginger
“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.
First Look: Beach Byron Bay
With a charcoal grill, fine local produce and takeaway oysters, this summer’s new hotspot is poised to open for service.
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Peter Gilmore’s grilled marron on a stick with citrus butter, flowers and herbs
Pete Gilmore recommends substituting the grilled marron for king prawns, delicious when cooked within the melted citrus butter.
Chef Josh Niland to open his first restaurant: Saint Peter
Saint Peter will champion the best of Australian seafood.
How to cook fish offal
Seafood expert John Susman praises the oft-ignored and underused parts of fish like the heads, roes, wings, fins, and more.
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Automata’s kingfish with crème fraîche, yuzukosho, shiso and finger lime
“I love to serve a raw fish dish at a family-style lunch,” says Clayton Wells. “It’s nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it."
One Ford Street’s spelt maltagliati with tiger prawns and shellfish sauce
One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.
What is pil-pil?
We explain how to create the Basque's rich barramundi-boosting sauce.
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Pan-fried trevalla with avgolemono silverbeet
Pairing a beautiful piece of fish with simply sautéed greens is a winning combination.
What are mantis prawns?
A rare catch at Sydney's fish markets, mantis prawns have dedicated admirers.
Crab, prawn and fennel stew with rouille
Think of this as a simpler version of bouillabaisse with all the flavour, but less work
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Cooking with wine
Not that we need an excuse to crack open a bottle, but these recipes take the flavour of white, red and dessert wines and infuse them into meats, seafood and desserts.
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Smoked trout and pickled cauliflower rolls
Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls
Lady Carolina’s Lima-style ceviche
Lima-style ceviche recipe, Lady Carolina, Melbourne
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Matcha rice with smoked trout, cucumber and pickled ginger
Emma Knowles recipe for fast matcha rice with smoked trout, cucumber and pickled ginger.
Oyster dipping sauce
René Redzepi & Nadine Levy Redzepi recipe for oyster dipping sauce.
Smoked mulloway with apricot and beer
Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.
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Grilled salmon chops with asparagus and lemon relish
Emma Knowles recipe for grilled salmon chops with asparagus and lemon relish.
Jerk snapper with pineapple and lime
Lisa Featherby fast recipe for jerk snapper with pineapple and lime.
