Leigh Street Wine Room’s oysters with pepperberry mignonette
A classic dressing, with a little twist.
Seafood platter with chervil butter and a trio of sauces
The quintessential festive crowd-pleaser.
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Bennelong’s oysters with lemon-pepper granita
It's the classic pairing of oysters with lemon, but with a little elegant tweak.
The sustainable dishes Australia’s top chefs are serving now
Meet the sustainably sourced hero ingredient being championed by Western Australia's award-winning chefs.
Prawn and soba noodle salad with sesame-ginger dressing
A go-to summer recipe that's light and satisfying in equal measure.
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Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves
This might just be the best way to cook a whole fish.
Neil Perry’s classic prawn cocktail
The classic that's stood the test of time.
Fico’s saffron tagliolini with mussels, basil and lemon
Just the pasta dish you need for the warmer months.
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Grilled scallops in the shell
With garlic butter too.
Ahana Dutt’s maache’r paturi (fish wrapped in banana leaves)
A modern take on the Bengali favourite by a talented Firedoor chef.