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.
How To Clean A Crab Master Deliciously Simple Singapore Chilli Crab It is neither humane nor good cooking practice to put an animal that hasn’t first been killed humanely into boiling water as the stress will make the meat tough. As most amateur cooks don’t have the skills to kill an animal humanely, RSPCA Australia […]
How To Grill Prawns (Shrimp) Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! I always grill prawns in their shells without turning them onto the flesh side. The shell protects the delicate meat from overcooking and keeps them deliciously juicy and tender. I find it easiest to remove the heads […]
How To Make Ground Dried Prawns Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Ground dried prawns, kung haeng in Thai, are used in many Asian dishes – and good ones can become addictive. They’re essential in some curry pastes, such as Thai sour orange curry, and delicious […]
Prawn Cocktail with Avocado Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! No matter how retro, some recipes don’t go out of fashion because they simply taste good! Cooked prawns with crisp iceberg lettuce and tangy, pale pink cocktail sauce (sauce Marie Rose) is one such combination. Go full […]
How To Store Prawns (Shrimp) Order Your Copy of the Sydney Seafood School Cookbook Now! Once they’re taken out of the water, prawns oxidise quickly and blacken around the head and joints, just like some fruits turn brown shortly after being cut. This harmless but unsightly discolouration can be prevented by adding sulphur, freezing, cooking […]
How To Boil Prawns (Shrimp) Like This Tip? Order Your Copy of the Sydney Seafood School Cookbook Now! It’s essential to buy raw (green) prawns for cooking, as reheated cooked prawns will be tough. While pre-cooked prawns are a convenient standby, there’s a big difference in the texture and flavour of prawns you’ve cooked yourself. […]
Sate Lilit Ikan Like this recipe? You’ll love my online Indonesian cooking class! Sate lilit, made from minced meat or seafood, is a specialty of Bali. On neighbouring Lombok minced satays are known as sate pusut and in Sumatra, where the mince is moulded into balls then threaded onto skewers, it’s called sate pentul. Unlike […]
Udang Bakar(Indonesian Roast Prawns) Like this recipe? You’ll love my online Indonesian cooking class! I love the presentation of these prawns (‘udang’ in Indonesian) with their heads and tails intact but the meat easily accessible. While udang bakar would traditionally have been grilled over charcoal, these days they can just as easily be baked in […]
Turkish Tuna ‘Meatballs’ (Balik Köftesi) Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! I learnt to make Turkish köfte (meatballs) from my friend Somer Sivrioglu. Traditionally he makes them with a combination of lamb and beef, but his technique – and the secret ingredient of semolina – work just […]
Bagna Cauda Join my food & wine tour to Italy to discover more Italian regional specialties! From the landlocked region of Piedmont – pressed against the Alps in north-western Italy – bagna càuda was originally a peasant dish that made the most of winter’s limited vegetables by dressing them in a rich garlicky sauce. Bagna […]