This baked fish is easy enough for a mid-week dinner, but also a show-stopper when entertaining at home. You could expand this recipe and cook a whole side of fish for a crowd with ease, just adjust cooking times as … Continue reading →

Pickled octopus makes a great starter – whether as part of a mezze or antipasto platter with grilled vegetables and dips or, as we’ve done here, as a salad. Pickled Octopus originates from Greece, where it has been made for … Continue reading →

This raw fish dish is simple and impressive. We recommend that you talk to your fishmonger and use whatever species is freshest on the day. This recipe would work equally well with a softer, fattier fish, such as Bonito Tuna … Continue reading →

Stuffed squid may seem like a difficult proposition, but it is actually a very easy meal to prepare and is sure to impress friends and family alike. Once you master the technique you can start getting creative with the fillings. … Continue reading →

Tom Walton is head chef at Bondi Beach’s Bucket List restaurant. He cooks with an emphasis on fresh, local and seasonal produce, sourcing his ingredients with care. The seafood at The Bucket List comes from wild fisheries and best practice … Continue reading →

This refreshing salad is easy and versatile. The balance in it is achieved through the combination of tart, juicy orange segments, sweet calamari and bitter radicchio leaves, along with the spice from fresh radish. You can add whatever soft herbs … Continue reading →

This dish makes a feature of beautiful, juicy, sweet, crab meat, spring peas and broad beans. It makes a great canape if you’re having guests over, or a delicious light lunch for 2-4. Get creative with the ingredients, you could … Continue reading →

With the sun on your back and a beverage in hand eating with your hands seems obligatory, and we reckon this rock flathead burger is a pretty good bet. Chef Adam Upton-Browning had this delicious burger on his menu last … Continue reading →

There are many ways of cooking octopus and even more old-wives tales about how to ensure your octopus comes out tender – from boiling with a cork to beating with a radish. A more recent discovery is that freezing and … Continue reading →

Oysters Kilpatrick are a retro classic. While some people consider the cooking (or mere dressing) of an oyster to be a travesty, when done properly these techniques can highlight the oyster’s own flavour characteristics and may help introduce the humble … Continue reading →