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With most of us finally out of winter hibernation, there’s no better time for a celebration. If you’re a keen host, this is your season! Seafood is in abundance, recipes are fresh, and the weather is perfect for long lunches or golden-hour dinners with friends and family. Here’s our guide to hosting the perfect spring seafood spread.
Themes Ahoy!
If you’ve been keeping up with the trends, you’ve probably seen “sardine girl summer” or the “fisherman core” aesthetic (how on-brand for us). Whether you go for a nostalgia-driven retro dinner party vibe, host a crazy hat party, or have a celebration of one standout ingredient, we say lean into the season. Choosing seafood and produce at their prime means more flavour, better freshness, and usually a better price. Most importantly don’t try to overcomplicate it, sometimes simple is best.
Make Your Menu
Start with a hero ingredient and build your menu from there. In spring, keep things light, fresh, and fuss-free. You want simplicity and the ability to not be slaving away in a hot kitchen.
Appetisers: No Stove Required
Oysters: An easy win. Serve with a vinaigrette dressing and you’re done.
Crudo: Light, fresh and addictive. Kingfish with grapefruit is a beauty, but most citrus pairs beautifully with raw seafood.
Prawn Rolls: For when you are feeling fancy! You can even use Lobster instead of Prawns. Prep the mix ahead of time, then spoon into mini rolls just before serving.
The Main Event
Whole Fish: Impressive, simple, and often better value than fillets. Try this stunning Steamed Coral Trout with Salsa Verde butter; its bright red skin against th
e green herby sauce is a feast for the eyes and the palate.
A Simple Pasta: We love using pre-packed Spanner Crab to make this quick and easy Spanner Crab Spaghettini. Toss with herbs, lemon and butter for a pasta that won’t feel too heavy. Or make this Prawn Ravioli with Cirtus Dressing the day before. The secret? Using egg wonton wrappers to make perfect ravioli pasta squares. A little untraditional, but a real time-saver.
Something Different: Serve a dish that is perfect for passing around like our Spanish Style Cuttlefish and Chorizo with Crispy Potatoes. Cuttlefish is an underutilised species meaning it’s less pricey than some of its cephalopod cousins, but just as delicious. A guaranteed “can I get that recipe?” moment.
Simple Sides
The magic of seafood is that it rarely needs more than a great sauce and a fresh side. Our cookbook A Fish For All Seasons is packed with ideas: Miso Pumpkin Mash, a bright Herb Salad, perfect Home-cooked Fries, or a moody Kale Apple Pomegranate salad. There is even a whole section dedicated to Mayonnaise & Friends, plus a few dressings you’ll want in your cooking arsenal forever.
Leave Room For Dessert
We don’t (yet) have a recipe for fish-fat ice cream, but we know how important dessert is. Natalie Paull has previously graced our kitchen with her baking class, making the most divine array of sweets, including a very special Four Layer Honey Cake with Burnt Honey Ganache. It’s a bake we’re still dreaming about. For endless sweet inspiration, head to the Beatrix Bakes Instagram or check out her cookbook. (And just quietly keep an eye on our 2026 program.)
Not much of a baker yourself? No stress, swing by your local bakery and pick something up (because buying dessert definitely isn’t cheating).
Savoury over sweet? End with a generous cheese platter and fresh fruit instead.
Seasonal Sips
For accompanying drinks, wine will always work, but a signature cocktail makes the night special. Our friends at Four Pillars have plenty of recipes - try a spring gin spritz for a long lunch, or if you are in the mood for something a little more sophisticated go for a classic martini for dinner. They’re having a well-deserved moment right now.
Dress To Impress
Don’t be afraid to get crafty with your table dressing. Your theme will help here, but you don’t need a cupboard full of seafood-themed plates to make your supper special. As with everything else in our guide, go seasonal! Scatter some fruit and candles down the table, or get crafty with butcher’s paper, handwritten place names, and doodles. For a playful touch, stick colourful candles into a baguette for an instant candleholder. 
Prep, Prep, And More Prep
Do as much as you can the day before. Sauces, chopping, marinades, setting the table. The less you’re tied to the kitchen, the more time you’ll be able to spend with your guests.
Have Fun!
Hosting can come with a bit of pressure, but at the end of the day it’s about good food and good company. Pop on your favourite playlist, tie on your apron, and enjoy the process as much as the meal.
Be The Host With The Most
Keen to learn valuable cooking and hosting skills, join one of Sydney Seafood Schools expert-led cooking classes and pick up all the inspiration you need for your next dinner party. Use code FINALFLING for 20% off all classes. Get grilling in our Sunday BBQ class, learn all about the flavours of Spain in our Spanish Paella class, or take a trip to the Med in our Mediterranean Odyssey class.