I spent most of my career working with seafood while running Australia’s largest recreational cooking school, Sydney Seafood School at Sydney Fish Market. I love the quality and diversity of Australian seafood and I’ve learnt a bit about preparing it from my chef friends over the years, we even wrote a book on it! Here are some of my favourite seafood recipes.
Creamy Seafood Crepes Who says seafood & cheese don’t mix? Discover more delicious seafood & cheese recipes! These creamy seafood crepes make a delicious light meal with a green salad or a tasty starter if you serve one per person. Vary the seafood and herbs if you like, white fish, crab meat and bugs or […]
Cozze Gratinate Eat cozze gratinate with me on a small-group Southern Italian food & wine tour – see video below! Cozze gratinate, often called mussels au gratin, is a recipe that busts the myth that seafood and cheese don’t go together in Italian cuisine. I don’t always love mussels, but when I have them like […]
Scallop Mornay Like this recipe? You’ll love my online French cooking class! It may be retro, but scallop mornay is a thing – and if it’s your thing, this is the best scallop mornay recipe I know. There are two types of scallops commonly available in Australia, technically they’re called commercial scallops and saucer scallops. […]
Prawn Saganaki Like this recipe? You’ll love my online Greek cooking class! Prawn saganaki, or garides me Feta as it’s sometimes called in Greek, is a popular taverna dish in seafood-loving Greece. The saganaki is a two-handled copper baking dish in which the prawns are often cooked and served. It also gives its name to […]
How To Prepare & Cook Mussels Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Once popular as snacks that could be freely harvested or bought cheaply (and known as ‘poor man’s oysters’), mussels are still one of the most affordable shellfish around. Australian mussels are called blue mussels due […]
Salad with Bottarga & Persian Fetta Like bottarga? You’ll love my online Sardinian cooking class! Bottarga – salted, dried mullet roe – is the most popular seasoning in Sardinia. It’s grated over pasta, sliced as an antipasto, shaved over salad and beaten into butter to melt over steak (see video below). This simple salad with […]
Trout & Persian Fetta Rolls Like smoked trout? Discover more easy recipes using preserved & smoked seafood! The lavash used for these tasty little smoked trout & Persian fetta rolls is flat, rectangular Middle Eastern bread popular for making wraps. It’s also called mountain bread; don’t confuse it with crisp lavosh crackers, which won’t work […]
Smoked Salmon Crostini Like this recipe? You’ll love my online Traditional Italian cooking class! These smoked salmon crostini are simple, versatile and delicious: top crisp croutons with a creamy, herby spread add a piece of smoked fish and enjoy! I use chives and dill because they’re usually in the herb patch, but you could use […]
Pan-fried John Dory with Sage Like this recipe? You’ll love my online Traditional Italian cooking class! This pan-fried john dory recipe has a cross-cultural heritage. It’s a pescatarian-friendly take on the Roman veal dish saltimbocca alla Romana inspired by classic French à la meunière. La meunière is the miller’s wife, and à la meunière is […]
Swordfish Chilli, Garlic & Lemon Like this recipe? Join me on a Southern Italian food & wine tour to discover more regional specialties! This recipe for pesce spada alla diavola – swordfish chilli garlic & lemon – is inspired by the simple flavours in the classic Italian dish ‘galletto alla diavola’ (see video below). Chilli, […]
