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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.