Crab crostini by Leonardo’s Pizza Palace
Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?
How to make bouillabaisse with Damien Pignolet
This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.
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Amy Hamilton’s crab with fried-shallot butter and green peppercorns
Fact: fried-shallot butter makes everything taste better.
Dan Hong’s mud crab with XO sauce
Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.
Jordan Toft’s dressed crab
Roasted mud crab dressed with its own juice, then enlivened even more with tangy mayonnaise - does lunch get much better than this?
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Sustainable seafood recipes: alternatives to salmon
Farmed salmon may have been declared an unsustainable fish in Australia but we can still enjoy our ocean’s bounty if we’re smart about what we choose.
Wild barramundi, cavolo nero and spanner crab
While crab and fish sounds like a rich combination, there's plenty of fresh flavour going on here to balance things out.
An eating tour of Sri Lanka with O Tama Carey
On the eve of opening her new hopper restaurant, Lankan Filling Station, Sydney chef O Tama Carey visits Sri Lanka, the land of her heritage, for inspiration.
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Corn, ginger and crab soup
All the good stuff in one bowl.
Crumbed rice paper rolls with crab and green sriracha mayo
"This dish has been a mainstay since Liberté opened," says chef Amy Hamilton. "It's pure party food; fun, and deceptively easy."