“Usually, when I peel and clean prawns, I like to dip them in some heavily salted iced water, then quickly dry them off. This ensures they are well chilled, seasoned and clean.” – Alex Prichard

Enjoy the refreshing flavours these oysters offer with a simple lime and pink peppercorn vinaigrette that's sure to impress.

Elevate your entertaining menu with this delicious smoked barramundi rillettes. Perfect for sharing as a starter, this fragrant seafood dish elegantly pairs smoky flavours of the delicate barramundi with a vibrant collection of herbs and spices. Ingredients like peppercorn, thyme, bay leaves, black tea and toasted coriander and fennel seeds lift the smoked fish to create a perfect combination of flavours and textures. Served with crispy and salty potato crisps, there's nothing we don't love here. Recipe note: Begin this recipe at least 1 day ahead. Rillettes is ready to be eaten straight away, but the best results will come from leaving it overnight to set. Store in an airtight container in the fridge. You’ll need a 750ml sterilised jar.

This easy baked salmon recipe is the perfect main to serve the whole table, whether you're looking for a quick midweek dinner or an impressive lunch on the weekend. Ready in under 40 minutes, this fast salmon recipe pairs vibrant flavours of honey, mustard and lemon with the delicate and flaky fish, topped with a crispy parsley sourdough crust from your leftover loaf. Fragrant, light and easy to make, this baked salmon recipe is sure to be your next go-to.

Enjoy the sweet flavours in this easy seafood dish, pairing classic pan-fried scallops with chef Alex Prichard's signature cafe de Paris butter. Share plates will never be quite the same again.

It wouldn't be an Australian Christmas without seafood, and Mark LaBrooy's grilled barramundi recipe is an absolute must. The delicate flavour of the white fish are elegantly lifted with an expert mix of vibrant ingredients to make the ultimate fresh and vibrant main dish. Expect sharp, sweet, spiced flavours of harissa, pomegranate, pickled jalapeno's and a sumac yoghurt to drizzle.

If you're looking for a fresh, elegant side for when you're next hosting, this coral trout ceviche from Mark LaBrooy is a clear winner. This delicious seafood recipe is the perfect light entree that can be served just minutes after prepping the fish, which can be substituted for kingfish. A vibrant citrus dressing lifts the delicate flesh while a velvety-smooth avocado mousse adds some colour while complimenting the silky texture of the dish.

Oysters are made to be enjoyed all year round, and this easy oysters kilpatrick recipe proves it. Crispy matchsticks of salty bacon balance the fresh, creamy flavour of the oyster, offering two contrasting textures that blend seamlessly together. Perfect to make when you're entertaining, or even as a quick starter to toast with Champagne, this classic seafood recipe is one you'll keep returning to.

It may be a dish of the past, but this delicious surf and turf recipe proves that a classic is always in style. Expertly elevated by Mark LaBrooy, this summer staple brings together the vibrant flavours of peppered wild venison and sweet green prawns, brushed with tangy chimichurri. Served with chargrilled asparagus and a creamy bearnaise sauce, this iconic dish delivers all of your favourite flavours and textures on one plate. What's not to love?

"Tamari is a Japanese sauce made from soy and rice. It’s a byproduct of miso paste – the liquid that’s squeezed out when miso is pressed. It’s slightly thicker than soy sauce with a rich, savoury flavour. Combined with lemongrass and chilli, it makes a perfect sauce for some plump seared scallops." - Luke Nguyen This recipe is by Luke Nguyen

Trade up the beef for this salmon wellington, perfect for lighter-style entertaining.

“This is a delicious and simple way to serve any fish raw – you don’t want flavours that are too overpowering. You can make the dressing in large batches and keep it in the fridge. Also, don’t be scared of having a go at slicing the crudo yourself. If the worst happens and you rip it to shreds, just finely dice it and serve it as a tartare instead!” – Alex Prichard

These scallops are bound to impress at your next dinner party.

Salmon with raspberries? Just trust us on this one. You'll be pleasantly surprised.

“This is such a simple but delicious recipe, perfect for using up leftover prawns or to take to the beach as a light lunch.” – Tom Gorringe