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.
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.
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.
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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.
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."
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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.