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This is less a recipe and more a philosophy – the idea that a beautiful piece of seafood, dressed simply and thoughtfully, is one of the most generous and impressive things you can put on a table. At the store and at home, this is how we love to entertain. A platter of dressed seafood in the middle of the table, some crusty bread, a cold glass of wine and good company – that's the dream. These are our favourite combinations, but treat them as a guide. Use whatever is freshest and most beautiful on the day. The seafood is always the star – you're just helping it along. Dressed-up Seafood Serves as many as you like You'll need Pickled...

Marinara is one of those dishes that people think is complicated, but it's actually just a question of having great seafood and not over-thinking it. This is our version – a generous tangle of linguine loaded with prawns, mussels, clams and squid in a light, garlicky tomato sauce. It's a Sunday night dish, a birthday dinner dish, a dish that says we're celebrating. Use whatever seafood looks best on the day. The combination is flexible – what matters is that it's fresh and cooked with care. Linguine Marinara Serves 4 You'll need 400 g linguine 3 tablespoons extra-virgin olive oil 4 garlic cloves, finely sliced 1 long red chilli, finely sliced 200 g raw king prawns, peeled and deveined 300...

Flathead is one of the great Australian fish – sweet, delicate and perfect for frying. Tucked into a warm corn tortilla with a smoky, crunchy slaw and a squeeze of lime, it becomes a fish taco that can stand up to any version you'd find anywhere in the world. This has become a regular weeknight dinner in our house, and the kids love it. The smoky chilli slaw can be made ahead and keeps well in the fridge, which makes this dinner come together very quickly on the night. Crispy Flathead Tacos with Smoky Chilli Slaw Serves 4 You'll need 600 g flathead fillets, pin-boned, cut into strips plain flour, for dusting 2 eggs, lightly beaten 1 cup panko breadcrumbs...

Sashimi at home sounds intimidating, but with the right technique it's surprisingly achievable — and the result is something really special. The key is a very sharp knife and a confident, single-motion cut. No sawing, no dragging. Just one clean slice. We use salmon for this guide because it's one of the most forgiving fish for sashimi — its beautiful colour, rich flavour and firm texture make it perfect. Our Ōra King Salmon is exceptional for this, or our Atlantic salmon fillet works beautifully too. Once you've mastered the method, you can apply it to other sashimi-grade fish — like our yellowfin tuna or ocean trout. How to Cut Salmon Sashimi Step 1 Start with a sashimi-grade salmon fillet. If...

Saganaki is a Greek cooking method that refers to dishes cooked in a small frying pan – most commonly you see it with cheese, but prawns saganaki is equally iconic and, we would argue, even more delicious. Plump prawns, a rich tomato and ouzo sauce, finished with feta – it's bold and warming and deeply satisfying. Serve it straight from the pan with plenty of crusty bread to mop up the sauce. This is a dish that tastes like the Greek islands and takes less than 20 minutes to make. We love it. Prawn Saganaki Serves 4 You'll need 600 g raw king prawns, peeled and deveined 3 tablespoons extra-virgin olive oil 1 onion, finely diced 3 garlic cloves, finely...