Want to spice up the menu the next time you have guests over? This easy as Abalone dish will impress without the stress.

Ingredients

• 400g Australian Abalone meat 
• 2 tablespoon peanut oil 
• Fresh Asian herbs, chilli, crispy shallots and steamed rice, to serve

Green Curry sauce

• 3 tablespoons store-bought green curry paste 
• 1 cup coconut cream 
• 1 cup stock – we recommend fish or chicken
• 2 tablespoons fish sauce 
• 2 bunches broccolini, trimmed 

How to

Abalone is surprisingly low effort, but high on reward.

One at time, take each abalone and cut into 5-8mm strips, then using meat mallet or rolling pin pound each slice five times, turn and repeat.

Heat the oil in a large wok over a high heat, add the abalone strips and flash fry in batches, turning constantly for 30 seconds., and set aside.

In the same wok, add the curry paste and fry until fragrant. Chuck in the coconut cream, fish sauce and stock and simmer for 2-3  minutes. Drop in the broccolini and cook for another 2 minutes.

Return the abalone to the wok, toss and serve with fresh Asian herbs, chilli, crispy shallots and steamed rice. Seriously good.

There’s nothing better than crispy skin salmon and rustic roast potatoes. This easy as recipe will have  you come back to time and time again.

Ingredients

• 4 x 200g Tasmanian Atlantic Salmon fillets, skin on  
• 200g sugar snap peas
• 2 bunches broccolini, trimmed 
• fresh lemon to serve 
• sea salt

Crushed sage potatoes 

• 600g roasting potatoes, scrubbed and cut into 5cm chunks
• olive oil 
• sea salt and freshly ground black pepper  
• 1 cup sage leaves 

How to

First things first, preheat your  oven to 220 C. Now, par-cook the potatoes in a large pot of salted boiling water for 8 minutes. Drain well, leave to sit in the colander for a couple of minutes to get rid of any excess water – this’ll make ‘em super crispy. Then place them on a tray lined with baking paper and squish each potato with the back of a spoon or fork to lightly crush. Drizzle generously with olive oil, season and roast for 15 minutes. Turn the potatoes, add sage and  cook for another 15 minutes.

Using your hands, rub each salmon fillet with olive oil and sprinkle with salt. Heat a large, non-stick fry pan over a medium-high heat and cook the fillets, skin side down for 5 minutes. If you want super crispy skin push down each fillet with an egg flip. Now turn and cook for another 2-3 minutes – the salmon should still be pink in the centre.

Meanwhile, toss the sugar snap peas and broccolini into a large pot of salted boiling water for 2-3 minutes. Now you’re ready to plate up. Serve with a wedge of lemon if you’re feeling a bit fancy. Easy As.

This super tasty flatty with a simple salad is an easy as way to get more Aussie seafood into your weekly routine.

Ingredients

• 8 x 100g Australian Flathead fillets – we’ve used fillets with the skin-on, but skin-off works too
• 2 tablespoons of olive oil 
• a knob of butter
• sea salt 

Broad bean and fennel salad 

• 500g frozen broad beans, cooked and lightly crushed 
• 2 baby fennel bulbs, thinly sliced 
• 2 tablespoons olive oil 
• 2 tablespoons lemon juice 
• 1 teaspoon crushed fennel seeds
• ¼ cup mint leaves 
• sea salt and freshly cracked black pepper 
• fresh lemon wedges to serve 

Lemon yoghurt 

• 1 ½ cups greek yoghurt 
• 1 tablespoon lemon juice 
• 1 tablespoon lemon zest 
• 2 teaspoons chopped mint leaves

How to

Kick things off by prepping the broad bean and fennel salad: add all the ingredients to a bowl, season,  and toss to combine. Ta da, the salad’s done!

To make the zesty lemon yoghurt: combine the ingredients in a bowl and give it a stir.

Now for the main event – the fish! Pat the flatty fillets dry with absorbent paper, and heat a large non-stick pan over a medium-high heat. Toss in the olive oil and a knob of butter, wait for the butter to bubble, then add the fish, in batches, skin side down and cook for 4 minutes. Flip it and cook for another 1-2 minutes.

Now it’s showtime. Place the flatty fillets on a plate, add some salad and a dollop of your lemon yoghurt. Done. Easy peasy lemon squeezy.

If you’ve got a hankering for some BBQ Aussie Prawns then this easy as recipe will have your laughing gear wrapped around ‘em in no time.

Ingredients

• 16 extra-large green Australian King Prawns, butterflied
• olive oil
• sea salt 
• fresh lime, coriander and Sriracha mayo to serve

How to

Preheat your bbq to a high and give your prawns a lovely brush of olive oil. Place them flesh side down on the BBQ, and cook for 2-3 minutes, then turn over for another 2-3 minutes shell-side.

Throw them on a plate, drizzle with olive oil, sprinkle with sea salt and serve with Sriracha mayo – available straight off the supo shelf – fresh lime and coriander. Rippa.

Ingredients

• 6 long red chillies, deseeded
• 1½ tablespoons whole allspice 
• 1 teaspoon ground cumin 
• 1 teaspoon ground nutmeg 
• 1 red onion, peeled and diced
• 6 cloves garlic, chopped
• 1 tablespoon grated ginger
• ¼ cup vegetable oil 
• ¼ cup white vinegar
• ¼ cup dark rum
• 2 ½ tablespoons fresh lime
• 1 tablespoon caster sugar 
• 16 extra large prawns, peeled with head and tails intact 
• Chilli lime butter 
• 4 cobs corn 
• 50 g butter
• 1 long red chilli, deseeded and finely chopped 
• 1 tablespoon lime zest
• Sea salt and freshly cracked black pepper
• Baby salad leaves to serve 

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 2 corn cobs, husks removed 
• Olive oil for drizzling 
• 24 large green Australian prawns, peeled 
• 5 limes, halved
• 3 avocados, halved
• ½ small Spanish onion, diced
• 1 garlic clove, crushed
• 1 small red chilli, finely chopped
• ½ cup coarsely chopped coriander
• small fluffy white rolls to serve
• hot sauce to serve 

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 24 extra large green Australian prawns
• 2 stalks lemongrass, white part only, finely chopped
• 2 long green chillies, finely chopped, plus extra for rice
• 1 teaspoon finely grated ginger
• 1 teaspoon sugar
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• 2 cups jasmine rice
• ¼ cup coconut cream
• ½ teaspoon table salt
• Fresh coconut, lime, cucumber and mint to serve

For the complete recipe from Love Australian Prawns, click here.