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AncientGrains63
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  • Close-up of a pan-seared fish fillet resting skin side up beside a pool of smooth, glossy orange crustacean sauce on a dark speckled plate. The skin is golden with charred patches and flakes of salt, and the white flesh shows along the edge of the fillet.
    Recipes

    GEOFF’s Crustacean Fennel and Leek Sauce…

    ByAncientGrains63 06/10/202606/10/2026

    ⏱️ Enjoy with your favourite beverage | 4 min readWhen I make crustacean stock from the shells and frames that would otherwise go in the bin, I freeze it in 20 ml cubes. They’re little flavour bombs that sit quietly in the freezer until I need them. A few cubes can disappear into a pasta, risotto or soup, but sometimes I just want to…

    Read More GEOFF’s Crustacean Fennel and Leek Sauce…Continue

  • Abrolhos Island scallop shells arranged diagonally on a grey stone surface, each holding thinly sliced raw scallop dressed with cold-pressed olive oil, scattered with fine navel orange zest and finished with dark purple Mystique micro herbs.
    Journal

    Nowhere to Hide | What Raw Seafood Asks of the Cook

    ByAncientGrains63 29/09/202629/09/2026

    ⏱️ Enjoy with your favourite beverage | 4 min readMy introduction to raw seafood came through my dad’s work. From the mid-seventies he was with Marubeni Australia, part of a large Japanese trading company. Marubeni brought all kinds of things into Western Australia, from Bridgestone dock fenders, conveyor belts and dump truck tyres for the mines up north to hand-cranked travel washing machines. Each…

    Read More Nowhere to Hide | What Raw Seafood Asks of the CookContinue

  • The Art of Seafood: Whole Fish to Plate – Filleting & Quick Bite

    The Art of Seafood: Whole Fish to Plate – Filleting & Quick Bite

    Read More The Art of Seafood: Whole Fish to Plate – Filleting & Quick BiteContinue

  • The Art of Seafood: The Seafood Specialist

    The Art of Seafood: The Seafood Specialist

    Read More The Art of Seafood: The Seafood SpecialistContinue

  • Pan-seared barramundi fillet on blistered cherry tomatoes, served with charred parsnip, apple and rocket salad, and lemon wedges

    The Art of Seafood: Take the Complexity out of Seafood

    Read More The Art of Seafood: Take the Complexity out of SeafoodContinue

  • Overhead view of an opened white baking paper parcel on a black plate, with a centre-cut white fish fillet sitting in pooled golden urchin butter. Chopped herbs and desert lime pieces are visible on top of the fillet. Grey linen napkin and cutlery to the left on a concrete-grey surface.

    Weird & Wonderful: The Ocean’s Best Kept Secrets

    Read More Weird & Wonderful: The Ocean’s Best Kept SecretsContinue

  • Geoff Staples and chef Jamie Steele demonstrating seafood cookery to an audience at the Sea to Shore masterclass in Glenelg, South Australia

    Seafood 101: From Ocean to Plate Hosted by Jamie Steele

    Read More Seafood 101: From Ocean to Plate Hosted by Jamie SteeleContinue

  • Amanda Prance of Fair Seafood and Rosa Matto of Slow Food South Australia addressing guests at the After Dark long table dinner, Adelaide Central Market

    One place-Meet the producers-Join the movement: After Dark Dinner

    Read More One place-Meet the producers-Join the movement: After Dark DinnerContinue

  • Crumbed Abrolhos scallops, grilled and plated

    The Art of Seafood: SoFISHticated French Seafood for the Big Day

    Read More The Art of Seafood: SoFISHticated French Seafood for the Big DayContinue

  • Chef Jamie Steele photographed in monochrome at the Fair Seafood After Dark dinner, Adelaide Central Market

    Wild Caught Uni: After Dark Series

    Read More Wild Caught Uni: After Dark SeriesContinue

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