France-Soir’s cassolette de Saint-Jacques au safran: Scallops in saffron sauce
Saffron gives luxurious scallops an even greater lift in Geraud Fabe's recipe.
France-Soir’s moules marinière: Mussels in white wine and cream
Steamed in white wine and cream, this is the traditional way to eat mussels in the north of France.
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Harissa-honey glazed ocean trout with herb yoghurt
A seafood centrepiece lifted by sweetness, heat and citrus herbs.
Tigerfish
Beachside dining with energy, theatre and modern Asian flavours.
16 must-try swordfish recipes
Level up your fish game with these recipes that will make dinner feel anything but ordinary.
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Charred swordfish with ’nduja butter and corn purée
A spicy fish dish that's on the table in under an hour.
One-pan prawn casarecce with kefalotiri
A quick and easy prawn pasta to brighten up midweek dinners.
Butterflied prawns with cherry and lime leaf sambal
Craft a Christmas entree from Australia's favourite summer ingredients.
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Barbecued scallops with pickled chillies
The zingy, no-cook dressing adds an additional layer of flavour to creamy summer scallops.
