Seafood

Puglia is known for raw seafood and this dish couldn’t be easier to make. Just slice the fish and serve it with citrus, olive oil and some salt.

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A simple herb butter dresses up snapper fillets, with mussels providing additional interest.

Served on bread or with corn chips, this summer snack is a real crowd-pleaser.

Tasmanian salmon will be on the tables at thousands of Christmas lunches. Questions remain about the environmental cost.

The original, and still the best version of this classic starter, starring plump shellfish, crunchy lettuce and tangy Marie Rose sauce.

Farmed Tasmanian salmon is on the naughty list this year, but plenty of delicious options will keep you in the good graces of the environment.

Nothing could be simpler, or more delicious, than these delightfully seasoned fish fillets.

This whole side of salmon is an easy and elegant way to feed a crowd.

This festive, bright-red gazpacho is a perfect accompaniment.

If you’re looking for a new way to serve your prawns this summer, this simple but classic French sauce is tartare adjacent.