Mussels with beer and bacon
Make sure you have some crusty bread on hand – you'll want to mop up every drop of that sauce.
Pipis grilled in a young coconut with chilli and ginger
Ben Devlin recipe for pipis grilled in a young coconut with chilli and ginger from Paper Daisy restaurant in Cabarita.
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Lebanese-style snapper
Michael Bacash recipe for Lebanese-style snapper.
How to cook seafood over an open flame
As much as we love seafood steamed, roasted and fried, the best method of cooking a fish is over a fire...
Roasted gurnard with smoky eggplant, farro and boiled lemon
Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.
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Barbecued scallops with seaweed butter and rye bread
Emma Knowles recipe for barbecued scallops with seaweed butter and rye bread.
Cured salmon with Bloody Mary salad
Emma Knowles recipe for cured salmon with Bloody Mary salad
Raw mahi mahi with green papaya, lime and chilli
Emma Knowles recipe for raw mahi mahi with green papaya, lime and chilli.
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Lobster, peach and mint salad with smoked almond
Emma Knowles recipe for lobster, peach and mint salad with smoked almond.
Hot-smoked mullet with zucchini flowers, peas and mint
Emma Knowles recipe for hot-smoked mullet with zucchini flowers, peas and mint.
Raw mackerel, Lower East Side sours and caraway sour cream
Luke Burgess recipe for raw mackerel, Lower East Side sours and caraway sour cream.
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Tuna, zucchini and pea spaghetti
Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.
Moxhe
REVIEW There’s a running gag in Agatha Christie novels with characters mistaking her most famous detective for a Frenchman. “Belgian,” says Hercule Poirot, correcting everyone. The same misconception could apply to chef David Coumont, a Belgian native who takes cues from both Australia and Europe for his seafood-rich menu. This elegant restaurant, named after his […]
Barbecued prawns with pickled and grilled cucumber
Emma Knowles recipe for barbecued prawns with pickled and grilled cucumber.
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EP & LP’s turmeric and coconut salmon curry
Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.
Prawn, corn slaw and chervil rolls
Recipe for prawn, corn slaw and chervil rolls from Waterman's Lobster Co in Sydney.
Bruschetta with mozzarella, zucchini, mint and lemon
Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.
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Spicy lobster tea sandwiches with green mango and chilli relish
Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.
Onion bialys with sugar-cured trout and green peppercorn cream
Lisa Featherby recipe for onion bialys with sugar-cured trout and green peppercorn cream.
Pickled prawns and fennel with rye crackers
Alice Storey party snacks recipe for pickled prawns and fennel with rye crackers.
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Devilled eggs three ways
Alice Storey party snacks recipe for devilled eggs three ways.
Tostadas with radish, crab and jalapeño salsa
Lisa Featherby recipe for fast tostadas with radish, crab and jalapeño salsa.
Snapper with corn salad, burnt butter and shredded nori
Leave your questions at the door: tender fish, juicy corn and crisp nori is an unlikely combination that somehow works.
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Crab omelette
Phil Wood recipe for crab omelette from Rockpool, Sydney for Gourmet Institute.
Tumbled octopus with smoked garlic, honey and green mustard
Ryan Squires recipe for tumbled octopus with smoked garlic, honey and green mustard from Esquire, Brisbane for Gourmet Institute.
Blue swimmer crab, almond and preserved apple
Ryan Squires recipe for blue swimmer crab, almond and preserved apple from Esquire, Brisbane for Gourmet Institute.
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Potato and mussel pancakes with sesame dipping sauce
Alice Storey recipe for potato and mussel pancakes with sesame dipping sauce.
Niçoise salad with albacore tuna
Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.
Ocean trout in crêpes and brioche
Emma Knowles recipe for ocean trout in crêpes and brioche.
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Poached prawns with cucumber, chervil and lamb’s lettuce salad
Emma Knowles recipe for fast poached prawns with cucumber, chervil and lamb’s lettuce salad.
Seared tuna with potatoes, baby beans, frisée and olive vinaigrette
Emma Knowles fast recipe for seared tuna with potatoes, baby beans, frisée and olive vinaigrette.
Squid, chorizo, spelt, blood orange and black garlic
Darren Robertson recipe for squid, chorizo, spelt, blood orange and black garlic from Three Blue Ducks for Gourmet Institute.
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Kingfish, ponzu and radish
Emma McCaskill and Scott Huggins recipe for kingfish, ponzu and radish from Magill Estate restaurant in Adelaide for Gourmet Institute.
Scampi, tomato and buckwheat
Emma McCaskill and Scott Huggins recipe for scampi, tomato and buckwheat from Magill Estate restaurant in Adelaide for Gourmet Institute.
Snapper and clams en papillote with tarragon beurre blanc
Recipe for snapper and clams en papillote with tarragon beurre blanc from Les Bistronomes restaurant in Canberra.
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Curtis Stone’s oysters with Champagne and caviar
Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.
Gnocchi with spicy pipi sauce and wild herbs by Icebergs Dining Room & Bar
Recipe for gnocchi with spicy pipi sauce and wild herbs by Monty Kulodrovic from Icebergs Dining Room & Bar, Sydney.
Penne with prawns and fra diavolo sauce
Prawns, pasta and big whack of chilli. Sometimes it pays to play with fire.
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Pan-fried barramundi with eggplant and miso purée
Recipe for pan-fried barramundi with eggplant and miso purée.
Cucumber, radish and quinoa salad with ocean trout and yoghurt
Recipe for cucumber, radish and quinoa salad with ocean trout and yoghurt.
Broccoli, feta and anchovy fillo pie
Recipe for broccoli, feta and anchovy fillo pie.
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Charred broccolini with kingfish, miso and sesame
Recipe for charred broccolini with kingfish, miso and sesame.
What to look for when buying seafood
Why does fish in restaurants so often taste better than what I cook at home?
Lee Ho Fook’s steamed barramundi, chilli black beans and pickled mustard greens
Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook.
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Torched kingfish with kimchi mayo, charred onion and black sesame oil
Recipe for torched kingfish with kimchi mayo, charred onion and black sesame oil by Stillwater restaurant in Tasmania.
Hot-smoked trout and egg salad
Pete Evans recipe for hot-smoked trout and egg salad.
Stingray in saffron and cumin sauce
Recipe for stingray in saffron and cumin sauce by Frank Camorra for Gourmet Institute.
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Frank Camorra’s calamari cooked in olive oil with spiced beetroot salad
Recipe for calamari cooked in olive oil with spiced beetroot salad by Frank Camorra for Gourmet Institute.
Kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy
Recipe for kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy by Sean McConnell from Monster in Canberra.
Smoked trout omelette
Fast recipe for smoked trout omelette.
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Matt Moran’s seared kingfish with radish, avocado and wasabi
Matt Moran recipe for seared kingfish with radish, avocado and wasabi.
Yabby jaffles
Recipe for yabby jaffles by Sean McConnell from Canberra restaurant Monster.
Mud-crab curry
This curry is light and easy to prepare, and crab always goes down a treat. If you’re averse to dispatching your own crab, buy a cooked one and skip the second step.
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Sour curry of barramundi
This South East Asian-style curry has a tangy sour flavour from tamarind and amchur, dried green mango powder. The use of a little stock makes it quite a light curry and the flavour of the fish really shines.
New England-style clam chowder and crackers
Recipe for New England-style clam chowder and crackers.
Puffed rice salad with green chilli chutney and crab
Recipe for puffed rice salad with green chilli chutney and crab by Adam D'Sylva from Melbourne restaurant Tonka for Gourmet Institute.
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Baked fish and clams
Recipe for baked fish and clams by Pete Evans.
Steamed barramundi with shiitake rice
Steaming fish locks in moisture so you'll end up with perfect fillets every time. Try it next time you buy barramundi and serve it with this super flavoursome mushroom rice.
Thai-style mussels and noodles in lemongrass-coconut broth
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Southern calamari and fennel salad in crab sauce
Recipe for southern calamari and fennel salad in crab sauce by David Moyle from Franklin in Hobart.
Sea urchin with chilled root vegetables braised in dashi
Recipe for sea urchin with chilled root vegetables braised in dashi by David Moyle from Franklin, Hobart.
David Moyle’s flounder with cultured butter and lemon leaves
Recipe for flounder with cultured butter and lemon leaves by David Moyle from Franklin in Hobart.
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Roast trout with almond sauce, rosemary and capers
Recipe for roast trout with almond sauce, rosemary and capers.
Salmon salad with hot and sour dressing
Fast Thai-style recipe for salmon salad with hot and sour dressing.
Oyster katsu sandos
Fast recipe for Japanese-style oyster katsu sandos.
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Pan-fried morwong with radicchio and pink grapefruit salad
Fast recipe for pan-fried morwong with radicchio and pink grapefruit salad.
Jackman & McRoss’s scallop pies
If you know, you know.
Chilli and tomato beer fish with fried garlic and shallot
Recipe for Chinese-style chilli and tomato beer fish with fried garlic and shallot.
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Mussel chowder with crème fraîche
Recipe for mussel chowder with crème fraîche.
Venus rice
Recipe for venus rice by Ruby Red Flamingo restaurant in Adelaide.
Beetroot soup with smoked trout and dill
Fast recipe for beetroot soup with smoked trout and dill.
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10 William St’s kingfish ham
Recipe for kingfish ham by 10 William St chef Dan Pepperell.
Miso roast mulloway with sesame and sautéed greens
Roasting fish is a foolproof way to get that just-cooked texture. And brushing it with a miso marinade beforehand guarantees maximum flavour.
Tuna crudo with ruby grapefruit and fennel
Australian Gourmet Traveller recipe for tuna crudo with ruby grapefruit and fennel from Sagra, Sydney.
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River Cafe’s whole roasted fish with potatoes (Pesce intero al forno)
Australian Gourmet Traveller recipe for whole roasted fish with potatoes by Ruth Rogers from London's River Cafe.
Parsley stracci with bonito crudo, capers, rocket and lemon
Australian Gourmet Traveller recipe for parsley stracci with bonito crudo, capers, rocket and lemon.
Vesuvio with prawns, white wine and tomato
Australian Gourmet Traveller recipe for Vesuvio with prawns, white wine and tomato.
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Fried squid and potato with chilli and garlic
This fried squid recipe (paired with crisp potatoes) is inspired by the daily catch on the Italian coast.
Marinated sardines with garlic and lemon and grilled beans
Australian Gourmet Traveller recipe for marinated sardines with garlic and lemon and grilled beans.
Snapper all’acqua pazza
Australian Gourmet Traveller recipe for snapper all’acqua pazza.
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Calamari with tomatoes, capers and olives
Australian Gourmet Traveller fast recipe for calamari with tomatoes, capers and olives.
Pink snapper crudo with fennel, pomegranate and mint
Australian Gourmet Traveller fast recipe for pink snapper crudo with fennel, pomegranate and mint.
Orecchiette with broccoli, anchovies and homemade ricotta
Australian Gourmet Traveller recipe for orecchiette with broccoli, anchovies and homemade ricotta.
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Salad of figs, scampi arrosto and salsa delicata
Australian Gourmet Traveller recipe for salad of figs, scampi arrosto and salsa delicata.
Vitello tonnato
Australian Gourmet Traveller recipe for vitello tonnato by Guy Grossi.
Tuna tataki
Australian Gourmet Traveller recipe for tuna tataki from Izakaya Den in Melbourne.
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Sweet and sour watermelon salad with pink grapefruit and prawns
Australian Gourmet Traveller fast recipe for sweet and sour watermelon salad with pink grapefruit and prawns.
Prawn sambal
Australian Gourmet Traveller fast recipe for prawn sambal.
Barbecued turmeric snapper with sambal matah
Australian Gourmet Traveller fast recipe for barbecued turmeric snapper with sambal matah.
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Crab and celery mayonnaise on crostini
Australian Gourmet Traveller recipe for crab and celery mayonnaise on crostini.
Kingfish and cucumber with soy-ginger dressing
Australian Gourmet Traveller fast recipe for kingfish and cucumber with soy-ginger dressing.
Linguine with tomato, prawns and rocket
Australian Gourmet Traveller recipe for fast linguine with tomato, prawns and rocket.
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Sri Lankan fish curry
The beauty with fish is that it cooks in a flash, and in this curry it's both fast and fiery.
Does preparing raw seafood require special knife skills?
Does preparing raw seafood require special knife skills?
What makes the perfect lobster roll?
What makes a proper lobster roll? We turned to American food expert Colman Andrews for the lowdown.
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Prawn satay
Australian Gourmet Traveller recipe for prawn satay by Pete Evans.
Lennox Hastie’s wood-fired mussels, tomatoes and toasted sourdough bread
Australian Gourmet Traveller recipe for wood-fired mussels, tomatoes and toasted sourdough bread by Lennox Hastie.
Lennox Hastie’s grilled kingfish belly, fennel and grilled finger lime
A brilliant interplay of textures and flavours, courtesy of the Firedoor chef.
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Snapper ceviche, baby fennel and blood orange
Australian Gourmet Traveller recipe for snapper ceviche, baby fennel and blood orange.
Poached king prawns and tomato mayonnaise
Australian Gourmet Traveller recipe for poached king prawns and tomato mayonnaise.
