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Prawns are one of the most loved things we sell at The Fishmonger's Son, and knowing how to peel them properly means you'll get the most out of every single one. Whether you're prepping them for a prawn cocktail, a pasta, a curry, or just a platter of beauties with good dipping sauce — this technique gives you a clean prawn cutlet with the vein removed, ready for whatever you have in mind. It takes a little practice to get it smooth and fast, but once you've got the motion, peeling a kilo of prawns is a satisfying and almost meditative task. We stock a range of prawns depending on the season — Raw King Prawns, Skull Island Tiger Prawns,...

A handful of ingredients, one pot, twenty minutes. Mussels cooked in red wine and tomato sauce — the kind of thing you want to mop up with half a baguette. Anthony's mum made this in Dromana, bought straight from a fisher's front yard.