An easy and delicious starter that makes the most of sustainably-farmed Australian shellfish, from Longshore restaurant.

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Somewhere between ravioli and dumplings, the prawn tortelloni at Pellegrino 2000 are easier to make than you think.

A mighty fine fried seafood dish from Pellegrinos 2000 and chef Daniel Pepperell.

A classic salad to channel those 'summer on the French Riviera' vibes.

One of the true pleasures of Provence is found in a traditional fish stew along France’s azure coastline

This symbolic salad is eaten across Chinese New Year to bring good tidings and prosperity in the new year, a symbol of vigour, wealth, and happiness - this salad is best shared.

This classic preparation of steaming fish with ginger and shallots creates a delicately beautiful result. 

Prawn wontons are something to be mastered. Follow Kylie Kwong’s lead for how to make them perfectly, from Two Good Cookbook Two: Recipes for Resilience.

A whole mud crab served in its shell – big, bold and red – is an absolute showstopper, and the salt-baking technique enhances the drama even further. If you want to start your Christmas meal with a bang, this is how to do it.

If you don’t want the food to dominate the conversation, don’t serve this starter. Striking to look at, with its scattering of petals and daikon curls, it’s also a sensual pleasure to eat – slippery, crunchy, creamy.

Noodles and pipis are as fun to eat as they are delicious – there’s no getting around it, you’ll need to slurp, suck and pick your way through this dish from Louis Tikaram of Brisbane restaurant Stanley.

Lobster is essentially culinary perfection in a very hard shell, so the secret to highlighting its excellence is to intervene as little as possible. Four other ingredients are all you need for this summer-by-the-ocean recipe.

The key to a very simple pasta like linguini alle vongole is in the ingredients – good pasta is a must, plus fresh garlic, clams and olive oil, too. The rest is history.

Some consider it madness to meddle with oysters au naturale – but they haven’t tried this yuzu mix, which amps the wow factor off the charts. Make it your go-to dressing this summer.

Think of ’nduja as a kind of spicy pork condiment with a superpower: it can transform a few staple ingredients into something outrageously delicious. You’ll want to eat this chickpea dish by the bowlful.

Mussels make for a great midweek meal as the come pot-ready. With the addition of a risoni pasta cooked in a tomato sauce, your night in with Netflix never tasted so good.

It might sound like a paradox, but precise Japanese-inspired shellfish recipes are perfectly suited to easygoing entertaining. These prawns are a breeze to prepare – the secret is in the seasoning.

Cooking in paper seals in all the flavours and juices, and when it comes to cooking fish, en papillote is a term with which you need to get familiar.

Matt Moran has the right formula when it comes to cooking fish over Easter. Fry in a hot pan, add brown butter, lemon and caper sauce, shishito peppers for good measure, then let the produce shine.

Once you’ve made your own XO sauce from scratch, you might never buy another condiment in a jar. Louis Tikaram’s version is the real deal: umami-rich, salty, spicy, complex, a gorgeous colour, and incredibly more-ish.

We could cook a South East Asian-style seafood curry a thousand times and never tire of its complex flavours. With hot, sour, sweet and salty notes in perfect balance, this luxurious mud crab version is a winner.

The vibrant colour and prep-ahead features of home-cured ocean trout make for easy festive entertaining. Garnish it with something bright and beautiful to set the scene for Christmas lunch – redcurrants perhaps, or a jumble of edible flowers. This recipe is from Eatable's food and drinks director, Lisa Featherby.

Four ingredients are all it takes to transform swordfish into a simple main that will virtually transport you to a clifftop restaurant on the Italian coast.

This saffron-hued seafood pasta from Nicola Dusi is easy enough for week nights but glamorous enough for guests. You can make the stock ahead of time to keep things really simple.

Fresh Japanese flavours and the tang of the sea come together in this exquisitely simple sashimi-style dish.

Popular in Malaysia and Singapore, this shared dish is a festive tradition in chef Chui Lee Luk’s family.

Crab is a messy business – and that’s half the fun here. You’ll want finger bowls and napkins at hand.