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NYE ORDERS ARE OPEN!
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Delivering for New Year’s from the 27th to the 31st December direct to your door.
by Sydney Seafood School Learn the trick and tips to adding flavour, tenderising and adding moisture to your seafood from the Sydney Seafood school
by Sydney Seafood School This is a simplified version of the traditional lobster thermidor recipe. If time is short, buy a ready-cooked rock lobster and gently warm the meat in the sauce before spooning into the shell.
by Sydney Seafood School Steamed Barramundi is a quick way to cook the fresh fish, without the need for oil, and it keeps food moist and flavoursome. It brings out the mild flavour and extremely moist texture in the fish.
by Sydney Seafood School Pan fried abalone recipes for abalone steaks are popular on the Pacific coast of the USA. This recipe is inspired by the way abalone steaks are prepared. This dish brings out the flavour of the abalone and puts this jewel of the sea in centre position.
by Sydney Seafood School Coral trout is a striking looking fish with its blue spots against a red skin. It presents beautifully as a whole fish and the sweet, white flesh marries well with the Mediterranean flavours in this dish.
by Sydney Seafood School Moreton Bay Bugs are easy to prepared especially when bought cooked. The brown rice gives this dish a lovely nutty flavour, which is enhanced by the almonds and sesame oil. It’s a healthy substitute for lunch or dinner!
by Sydney Seafood School The rich flavour of the pippie meat marries beautifully with the black bean sauce and chilli in this classic pipi recipe.
by Sydney Seafood School An amazingly fresh combination of citrus and that beautiful oyster creaminess.
by Sydney Seafood School Marron, the most impressive of Australia’s freshwater crayfish, turn a strikingly bright red when cooked and make an impressive BBQ entrée or main course served with this simple butter. They can also be cooked under an overhead grill or in a 200ºC oven.
by Sydney Seafood School This is an easy dish to barbecue for a crowd. The swordfish can be put in the marinade several hours ahead of time and any Mediterranean-style vegetable can be used including eggplant, capsicum and onion.
by Sydney Seafood School This is a dish that’s on every pub and club menu … sadly what’s served often resembles greasy, deep-fried rubber bands! This is a family favourite yet simple to make and would leave everyone wanting more!
