Shellfish

This dish captures the flavours of the classic Thai soup, but as a crowd-pleasing main course.

From tuna to salmon, sardines and mackerel, which are the best types of tinned fish to eat, and why?

These crumbed patties are so simple to throw together, you’ll wonder why they aren’t more popular in Australia.

This slightly “restauranty” but super-achievable dinner is perfect for Valentine’s Day.

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.

Prices are down and quality is up for prawns, oysters, lobster, crayfish and more at Melbourne’s markets this Christmas and beyond.

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

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.