⏱️ Enjoy with your favourite beverage | 4 min readThis was one of the recipes I featured in the SoFISHticated Masterclass last year, and it went down an absolute treat. The gratinée technique – a simple garlic-herb crumb baked over the scallop until golden – is one of those preparations that looks and tastes far more complex than it actually is. The crumb is…
⏱️ Enjoy with your favourite beverage | 4 min readGrilling scallops in the half-shell over high heat is one of those techniques that looks effortless but demands your full attention for the thirty seconds it takes. The flame – whether that’s a teppanyaki plate, a barbeque, or a cast-iron pan – imparts a light char and a smoky edge that you simply can’t replicate…
⏱️ Enjoy with your favourite beverage | 3 min readThis dish is one of my go-to recipes when I want something fresh, fast, and full of flavour—without spending hours in the kitchen. Coorong mullet is not only delicious and affordable, it’s also ethically and sustainably caught, making it a great choice for conscious cooks. By supporting local South Australian fishers, I know I’m getting…
⏱️ Enjoy with your favourite beverage | 4 min readThere’s something magical about vegetables cooked to absolute perfection—tender yet crisp, vibrant in colour, and bursting with natural flavour. This recipe transforms simple garden vegetables into an elegant side dish that rivals any restaurant preparation. The steam oven method ensures each vegetable maintains its ideal texture while the finishing touches of butter, fresh herbs, and…
⏱️ Enjoy with your favourite beverage | 5 min readhis fish pie came about from my commitment to using every part of the fish. I collect the offcuts – those trimmings and odd-shaped pieces that are perfectly good but don’t make it onto the plate as fillets. Combined with whatever sustainable whole fish looks best at the market, these offcuts create a pie that’s…
⏱️ Enjoy with your favourite beverage | 3 min readGrowing up, our family holidays at Rotto were all about those secret abalone spots we’d guard like treasure – places only we knew where the black lips clung to the limestone ledges. I can still remember the thrill of free diving down, carefully prying them from the rocks, then racing back to our camp at…
⏱️ Enjoy with your favourite beverage | 4 min readRoasted Barramundi with Braised French Green Lentils” is a wholesome, nutritious dinner option. The barramundi, a lean white fish, is seasoned and roasted to perfection, its delicate flavour and flaky texture shining through. The fish is paired with French green lentils, slow-braised until tender yet firm, providing a hearty, earthy contrast. The lentils are often…
⏱️ Enjoy with your favourite beverage | 2 min readI’ve always loved how a brilliant salsa verde can transform seafood. This version is punchy, fresh, and loaded with umami from anchovies, capers, and garlic, all blended with parsley, good olive oil, lemon, and white balsamic. It’s perfect for tossing through pasta with Ōra King Salmon, spooning over grilled prawns, or serving alongside pan-seared fish…
⏱️ Enjoy with your favourite beverage | 3 min readThis Seafood Chowder recipe is made from scratch using ethically sourced, sustainable seafood and fresh vegetables. The fish stock is prepared by using every part of the fish, ensuring no waste while extracting rich, deep flavours. The chowder includes chunks of locally caught fish, mussels, and prawns, combined with potatoes, onions, and celery in a…
⏱️ Enjoy with your favourite beverage | 4 min readI’ve always loved how a handful of simple ingredients can create something truly special, and this Niçoise salad is exactly that. While the traditional French version uses tuna, I’ve given it an Australian twist by using beautiful Ōra King Salmon from Fair Seafood. What I love about this salad is how it celebrates leftovers in…
