Kingfish collar with salmoriglio and tomato caramel
The juiciest part of the fish paired with zesty salmoriglio makes Pilloni's kingfish collar recipe an instant hit.
Crustacean crash course: A guide to the types of crustaceans to know
We ask the experts to give us a crash course in all things crustacean, including the most common varieties found in Australian waters and what to look for when you hit the fish markets.
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Dan Hong’s bug tails with butter and Asian flavours
Serve with French fries or crusty white bread to mop up all the sauce.
Matt Stone and Ben Ing’s grilled Akoya with mushrooms and truffle jus
The celebrated chefs reveal how they are experimenting with a new sustainable produce in this delicious recipe.
Brae’s prawn head and kohlrabi tacos
There's crunch and freshness in every mouthful.
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Josh Niland’s guide to cooking spanner crab
The Saint Peter chef lifts the lid on spanner crab to show how to get the most out of this sweet crustacean.
Gourmet Institute: Ben Devlin
Surf's up! Ben Devlin captures the essence of the sea in a seafood-focused menu that's perfect for spring entertaining.
Sydney Seafood School’s star-studded program of guest chefs
Between now and the end of the year, there are plenty of big fish appearing at Sydney Fish Market’s cookery school, including Danielle Alvarez, Ross Lusted and Christine Manfield
