Daniel Pepperell's prawn tortelloni with brown butter
Somewhere between ravioli and dumplings, the prawn tortelloni at Pellegrino 2000 are easier to make than you think.
Prep time 40 mins
Cook 15 mins
Serves 4-6
Fritto misto
A mighty fine fried seafood dish from Pellegrinos 2000 and chef Daniel Pepperell.
Prep time 30 mins
Cook 15 mins
Serves 4-6 as an antipasto
Salade Niçoise
A classic salad to channel those 'summer on the French Riviera' vibes.
Prep time 20 mins
Cook 20 mins
4
Bouillabaisse
One of the true pleasures of Provence is found in a traditional fish stew along France’s azure coastline
Prep time 1 hr
Cook 4 hrs
6
Victor Liong's prosperity salad (Yee sang)
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.
Prep 20 mins
Serves 4-6
Chinese-style steamed Murray cod
This classic preparation of steaming fish with ginger and shallots creates a delicately beautiful result.
Prep 15 mins
Cook 15 mins
Serves 2-4
Kylie Kwong’s prawn wontons with ginger dressing
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.
30 mins (plus resting)
Cook 5 mins
Make 16
Salt-baked mud crab
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.
Prep 10 mins
Cook 40 mins
Serves 2-4 as a shared dish
Tuna tartare with marigolds and ginger
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.
Prep 15 mins
-
Serves 4 as a shared starter
Pipis with XO noodles
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.
Prep 40 mins
Cook 1 hr 15 mins
Serves 4
Lobster with pink grapefruit and fennel fronds
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.
Prep 10 mins
Cook 10 mins
Serves 2-4
Linguini alle vongole
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.
Prep 10 minutes
Cook 15 minutes
Serves 4
Oysters with yuzu kosho vinaigrette
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.
Prep 5 mins
-
Serves 6-8 as an appetiser
Kabuli chickpeas, prawns and ‘nduja
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.
Prep 15 mins (plus overnight soaking)
Cook 50 mins
Serves 4-6 as a shared dish
Mussels with tomato risoni and ‘nduja
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.
Prep 10 mins
Cook 20 mins
Serves 4
Prawn skewers with togarashi
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.
Prep 15 mins
Cook 5 mins
Serves 6-8 as an appetiser
Barramundi en papillote with fennel and green peppercorns
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.
Prep 15 mins
Cook 15 mins
Serves 4
Chiswick’s roasted snapper with capers and shishito peppers
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.
Prep 15 mins
Cook 25 mins
Serves 2
XO sauce
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.
Prep 30 mins
Cook 1 hr
Makes about 1 cup
Yellow curry of mud crab
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.
Prep 30 mins
Cook 20 mins
Serves 2 to 4
Cured ocean trout
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.
Prep 10 mins
3 days curing
Serves 10
Swordfish salmoriglio
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.
Prep 5 minutes
Cook 5 minutes
Serves 4
Nicola Dusi's pasta cooked in saffron stock with prawns and pipis
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.
Prep 20 mins
Cook 45 mins
Serves 4
Kingfish with citrus dressing and daikon
Fresh Japanese flavours and the tang of the sea come together in this exquisitely simple sashimi-style dish.
Prep 20 mins
-
Serves 4 as a shared dish or entrée
Chui Lee Luk’s mee Siam
Popular in Malaysia and Singapore, this shared dish is a festive tradition in chef Chui Lee Luk’s family.
Prep 45 mins
Cook 35 mins
Serves 4
Stir-fried crab with fried garlic, fish sauce and lime
Crab is a messy business – and that’s half the fun here. You’ll want finger bowls and napkins at hand.
Prep 20 mins
Cook 10 mins
Serves 4