Recipes

Seafood and barley stew – Orzo alla Marinara

Seafood and barley stew - Orzo alla Marinara

From Stefano Manfredi - Bells at Killcare  Serves 6 1kg mussels, washed and de-bearded 1kg vongole, washed well with no sand 2 leatherjackets, filleted and cut into bite-sized pieces 250g calamari, cleaned and cut into thin strips 200g cleaned prawns 4 eschalots, peeled and sliced thinly 3 garlic cloves, peeled and crushed 4tbsp fruity extra virgin olive oil half tsp Read more ...

King George Whiting Beccafico

King George Whiting Beccafico

From Guy Grossi – Grossi Restaurants Serves 6 This fish is light and delicate in flavor and texture.  The flesh is often referred to as ‘sweet’ because of its suppleness. Whiting is a delicious fish but can sometimes be frustrating to cook due to its many small bones. When purchasing the whiting it is Read more ...

Bonito sashimi, wasabi mayo & tempura seaweed

Bonito sashimi, wasabi mayo & tempura seaweed

From Steve Hodges – Fishface Starter – serves 6. 1 whole bonito 750g – 1kg, cleaned, gutted & cut into 4 loins with skin off Marinade for bonito 400ml soy sauce 200ml mirin Mix in pan, bring to b boil & set aside to cool Tempura seaweed 1tblsp seaweed powder 1 tblsp tempura flour 1 ½ tblsp water Gently mix together, shalloRead more ...

Blue swimmer crab with linguini, chilli, shallot and lemon

Blue swimmer crab with linguini, chilli, shallot and lemon

From  Peter Kuruvita – Flying Fish Serves 10. Pasta 800g flour 4 whole eggs 8 egg yolks 4tbsp olive oil Pinch salt 100g squid ink Sauce 800g blue swimmer crab meat 4 rounds red chilli 4 rounds spring onion, white rounds, finely chopped 6 cloves garlic, finely chopped Lemon oil 4 whole lemons juiced 1 lemon rind 200ml olive oil Methods Pasta Put the flour and salt into food processor. WhRead more ...

Sandwiches of Yellow-Eye Mullet stuffed with pine nuts and raisins, served with marinated zucchini

Sandwiches of Yellow-Eye Mullet stuffed with pine nuts and raisins, served with marinated zucchini

From Oliver Edwards – Good Fish Bad Fish  Serves 4 This recipe might sound complicated to read, but I promise it will all make sense when you have the ingredients themselves in front of you. Try it once and you’ll have the technique mastered. Both the zucchinis and the mullet “sandwiches” can be prepaRead more ...

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Marinated Australian Sardines

From Matt Moran – ARIA Serves 4 8 sardine fillets 50 g table salt 200 ml water Marinade ingredients 1 bunch baby carrots 4 pickling onions 250 ml water 350 ml chardonnay vinegar 100 g castor sugar 2 bay leaves 4 sprigs thyme 3 star anise Method To prepare the brine for the sardines, place the salt and water in a saucepan and bring to tRead more ...

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Coorong Yellow Eye Mullet with Herb Butter

From Neil Perry – Rockpool Bar and Grill  Serves 4. 12 whole Coorong yellow eye mullet, filleted. Sea salt Extra virgin olive oil for grilling 4 lemon wedges Herb butter (see recipe below) Heat a BBQ, grill or oven until extremely hot. Salt and oil each side of the mullet fillets. Place fillets on a heavy based trRead more ...

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Scrambled Eggs with QLD Spanner Crab

From Tetsuya Wakuda – Tetsuya’s Serve 4 5 eggs 30g grated parmesan cheese 60g ricotta 200g QLD spanner crab meat (raw) salt & pepper to taste extra virgin olive oil Method: Mix eggs and parmesan cheese together in bowl together quickly. Heat olive oil in a hot pan with a small sliced clove of garlic. Add raw spanner crab meaRead more ...

Salt & Pepper Squid

Salt & Pepper Squid

From Kylie Kwong – Billy Kwong Serves 4 as a starter. 300g (10oz) squid 1 ½ tablespoons cornflour 1 ½ tablespoons plain (all purpose) flour 5 teaspoons sea salt 2 teaspoons crushed Sichuan peppercorns vegetable oil for deep frying 4 small iceberg lettuce leaves, chilled 2 lemons, halved Sichuan Pepper and Salt 1 tablespoon Sichuan peppercorns 3 tablespoons sea salt Dry-roast peppercorns and salRead more ...

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Sardines on Turkish bread with capsicum relish

From Serge Dansereau - Bather’s Pavilion Serves 8. 2 large red capsicums, roasted and peeled 2 French shallots, chopped 1 garlic clove, chopped ¼ cup / 60 ml white wine vinegar ¼ cup / 60 ml extra virgin olive oil, plus extra for frying the sardines Salt and pepper 2 cups / 70 grams rocket 1 loaf Turkish bread, endRead more ...

Recipes collected and donated by the SEA LIFE Conservation Fund.