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Assembling

Especially in the warmer months, ‘cooking dinner’ can be as easy as assembling some great ingredients.

While purists prefer their Oysters freshly shucked with no adornment except perhaps a squeeze of lemon juice, others prefer to dress them up with a zingy dressing. Try some of these combinations:

  • Finely chopped golden shallots with a little red wine vinegar.
  • Finely grated ginger and finely chopped coriander leaves with equal parts lime juice and fish sauce and enough sugar to sweeten slightly.
  • 2 parts mirin with 1 part Japanese soy sauce and a little shredded pickled ginger.
  • Peeled, seeded and finely diced ripe tomatoes, finely diced golden shallots, chopped chervil, extra virgin olive oil, salt and pepper.

Already cooked seafood is the perfect base for a quick lunch or dinner:

  • Toss hot-smoked Trout with boiled potatoes, watercress and a mayonnaise dressing for a warm salad.
  • Combine cooked, peeled Prawns, Rocklobster or Bug meat with shredded iceberg lettuce for a classic, or modern, seafood cocktail (see recipe on right)
  • Layer cold-smoked Atlantic Salmon with slices of avocado and red onion on toasted wholemeal bread, top with extra virgin olive oil, a squeeze of lemon juice, salt flakes and freshly ground black pepper for a great open sandwich.
  • Mix cooked Crabmeat (Abacus brand from Western Australia is great if you don’t want to pick your own) through freshly cooked pasta with olive oil, parsley, a little chopped chilli and preserved lemon.

Seafood platters are a real crowd pleaser during the summer months:

  • Serve Oysters on a bed of crushed ice, rock salt or seaweed with lemon wedges on the side.
  • Peel Prawns and arrange them around a bowl containing one of the dipping sauces below; or leave them unpeeled for a more impressive display.
  • Mix freshly grated horseradish, or horseradish cream, into crème fraîche, smear onto slices of cold-smoked Salmon top with a couple of chives, roll up and stack on a platter.
  • Mound segmented cooked Crabs, Bugs or Rocklobsters onto a platter, garnish with wedges of lime and sprigs of herbs such as dill and chervil.
  • Buy sliced sashimi Tuna, Salmon or Kingfish and arrange on a platter with a small bowl of soy sauce, some pickled ginger and a mound of wasabi paste.

Dipping sauces are a great way to quickly dress up ready-cooked seafood; the combinations are endless but try these for a start:

  • Whole-egg mayonnaise mixed with wasabi paste or powder.
  • Ripe mango pureed with a dash of Tabasco sauce and good squeeze of lime juice.
  • A bunch of parsley pureed with a little garlic, capers and anchovies and enough olive oil to form a dipping consistency.
  • Thick natural yoghurt mixed with lime juice and zest.

Prawn Rolls with Herb Mayo

Prawn Rolls with Herb Mayo

FOR A VIDEO VERSION OF THIS RECIPE, CLICK HERE. For when you're feeling fancy!

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Miang Kham (Betel Leaves)

Miang Kham (Betel Leaves)

This recipe is one that we featured in our Southeast Asian cooking class once upon a time, and...

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OYSTERS WITH GIN & TONIC GRANITA

OYSTERS WITH GIN & TONIC GRANITA

This recipe is courtesy of Chef Sean Connolly, and is perfect for summer entertaining.

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Middle Eastern Kibbeh Nayah

Middle Eastern Kibbeh Nayah

This dish is known as kibbeh nayah, and is inspired by a recipe by Karen Martini.

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Tuna Tartare

Tuna Tartare

This simple recipe is a great way to use up the off-cuts of sashimi Tuna after making sushi....

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Serves 4 as an entrée
Swordfish Crudo

Swordfish Crudo

Dishes such as this are often called ‘carpaccio’, which is raw beef drizzled with a...

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Serves 8 as an entrée
Kokoda (Fijian Raw Fish Salad)

Kokoda (Fijian Raw Fish Salad)

Pronounced ‘ko-kon-da’, this Fijian dish is very similar to South American ceviche...

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Serves 6 as an entrée
Snapper Tartare with Ruby Grapefruit

Snapper Tartare with Ruby Grapefruit

This is a delicious introduction for people uncertain about eating raw fish.

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Serves 8 as an entrée (30 canapés)
Cold-smoked Salmon with Dill Crème Fraîche

Cold-smoked Salmon with Dill Crème Fraîche

It doesn’t get much simpler than this, strips of smoked Salmon and a creamy, herby spread...

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Makes 15 pieces
Cold-smoked Salmon Cigars with Horseradish Cream

Cold-smoked Salmon Cigars with Horseradish Cream

If fresh horseradish is unavailable, use a prepared horseradish cream.

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Makes 20 pieces

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