A beautifully fresh seafood starter best enjoyed by the water.

“For my entire life, or at least my entire life as a baking book author, I have been on a quest to find the perfect chocolate cake. Now, I know this is a near impossible feat. There are at least 10 versions of chocolate cakes that I can rattle off at the drop of a hat, but still, I will forever be on the quest for that perfect cake. This one comes fairly close, and I present it to you. This darling. She is rich in cocoa flavour and has a beautiful tight sponge. I’ve served this with a mascarpone whip, but a chocolate buttercream works perfectly, too.” - Emelia Jackson

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

Forget your canned fish recipes, it's all about the fresh catch here. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.

With this dessert, you can enjoy your favourite sticky date pudding on a hot summer’s day. We’ve kept the traditional mascarpone for the cream layers, but instead of coffee, we’ve drizzled a brandy caramel sauce over the date cake, and instead of cocoa, we’ve sprinkled the dessert with a dusting of toasted walnuts.  You’ll need to start this recipe a day ahead, and you’ll need a 37cm x 24.5cm (base), 2.5cm-deep baking tray and 8 x 200ml-capacity serving bowls (or see recipe notes). Credit: Brett Stevens

Georgina Esdaile makes fried calamari, but like you've never seen them before. Trust in Geo's sage advice.

“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

These punchy marinated mushrooms make the perfect antipasti starter or a brilliant fresh brunch. Start one day ahead for a party starting dish.

“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

“Cooked properly, scallops are one of the best molluscs around; they’re so versatile. Just don’t overcook them – go on the medium-to-rare side.” – Adam D'Sylva

“One of the most memorable moments in our history is when Matt Preston brought in Anthony Bourdain to film No Reservations. We were asked to feed Anthony whatever we liked, and this was one of the dishes he ate. The highest form of compliment came when he ordered another plate of this – ‘more birdy’. He loved it! It’s a combination inspired by Iranian flavours: saffron and onion in the marinade and the Iranian verjuice dressing. I recommend lighting a charcoal barbecue for this one, but you can cook it over a gas barbecue, too.”  Joseph Abboud. Begin this recipe at least 5 hours ahead.

Our potato, leek and blue cheese gratin is the perfect comfort dish. It features layers of tender potatoes and leeks, all smothered in a rich blue cheese sauce and topped with a golden, crispy parmesan breadcrumb crust. It's perfect as a main course or a hearty side.

This coq au vin recipe is so simple to prepare, but delivers the kind of rich flavours and tender chicken that will make people think you’ve been busy in the kitchen all day.

"This impressive whole cauliflower takes no time to prep and can be served warm for easy entertaining." – Lucy Nunes

This roasted whole fish recipe by Darren Robertson and Magdelana Roze tastes as spectacular as it will look on your table.