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.

A whole world of flavours combine in this hearty but wholesome seafood main from chef and restaurateur Adam D’Sylva. A side of ocean trout is slathered in a deeply spiced creamy marinade, before being baked to tender perfection. To cut through the richness of the spiced fish, it’s paired with a crisp, refreshing slaw of shredded wombok, betel leaves and fresh herbs, all tied together by a sweet, tangy and spicy nuoc cham dressing. You’ll need to start this recipe a day ahead.

Bring back the seventies and recreate this festive trout dish. Remember to keep any pastry trimmings as they can be used for dessert.

Perfect for beginners, this vibrant fish recipe is an easy dinner or lunch idea.

“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

“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

A healthy and quick way to serve up Christmas lunch in the Southern Hemisphere.

This impressive one-tray bake takes centre stage at any table.

Support the talents of our Aussie producers and put this Produce Awards ‘From the Sea’ finalist in the centre of your table.

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

The Australian native finger lime is often compared to caviar for its distinctive pop and makes a wonderful addition to this salmon recipe.

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

“This special seafood stew hails from the Tuscan port city of Livorno and is, in my opinion, the king of seafood stews: it’s a celebration of the sea, rich with a variety of fish and crustaceans. Purists will tell you there should be 13 different types of fish (others are happy with five – one for each ‘C’ in the name of the stew), tomatoes, red wine and just a warming hint of heat. It’s undoubtedly the mixture of different types of seafood here (and at least one in whole form, not just fillets) that is what contributes to the deep flavour of this soup. In Tuscany, you would commonly find flake, red mullet, sea bream, gurnard, scorpion fish, even moray eels, which are all typical fish in this part of the Mediterranean.” – Emiko Davies. You'll need a suitably large, deep pan to fit all of this seafood, ideally so the whole fish can lay flat across the diameter.

The humble fish dip receives an elegant upgrade in this modern taramasalata recipe featuring a zesty pickled cucumber dressing and sesame praline. Recipe by Baba's Place.

This soup is filling, yet fresh and light at the same time. Plus, who doesn't love a big bowl of comforting seafood?