Created by: Great Australian Seafood
Serves: 2-4
Prep time: 10 minutes
Cook time: 5 minutes

Who can resist a Queensland seafood platter? Loaded with all the icons and Easy As, this stunner is sure to be a celebration success.

Ingredients

The good news is this dish leans
on your fishmonger to do most of
the heavy lifting, meaning all you
need to do it pick up, plate up and
prepare for praise.

• Food-grade ice – this one’s fancy
• 1 Queensland Tropical Rock Lobster
• 2 Moreton Bay Bugs
• 8 Queensland King Prawns
• 8 Queensland Tiger Prawns
• 150g Queensland Spanner Crab meat
• 3 lemons
• 2 limes
• Tartare sauce
• Asian dressing
• Sweet chilli and lime sauce

How to make

Place ice on a one or two large plates or and arrange seafood on top. We recommend starting with the big ticket items like the Queensland Tropical Rock Lobster and Moreton Bay Bugs, then using the Queensland King and Tiger Prawns to fill any remaining spaces. If you’re using picked Spanner Crab meat it’s a good idea to place it in a bowl and fan your prawns coming out around it.

Cut 2 lemons and 2 limes in half. Heat a large frying pan or grill pan over high heat and sear the lemon and lime halves, cut-side down, for 2-3 minutes until juicy and caramelised. Cut the remaining lemon into wedges and place around the seafood. Serve with tartare, Asian dressing, sweet chilli and lime sauce – all are available straight off the supo shelf so you can sit back and enjoy!

Created by: NSW Oysters
Serves: 2-4
Prep time: 5 minutes

All dressings serve 1 dozen oysters.

Ingredients

1 dozen Sydney Rock Oysters

4 golden shallots, finely diced

250 ml (1 cup) aged red wine vinegar

Cracked black pepper

1 lemon (into wedges)

Method

• Finely dice shallots and place in a small mixing bowl.
• Pour over red wine vinegar then leave to sit for 2 – 3 hours.
• Spoon half a tablespoon of onion dressing over each oyster just before serving.
• A little squeeze of lemon and a crack of fresh black pepper to garnish.

Created by: NSW Oysters
Serves: 2-4
Prep time: 5 minutes

All dressings serve 1 dozen oysters.

Ingredients

1 dozen Sydney Rock Oysters

1 cup white sugar

750 mL Champagne or sparkling wine

1 lemon, juice only

2 mandarins, juice only

Method

• In a small saucepan combine champagne, sugar, lemon and mandarin juice.
• Heat until all sugar has dissolved but do not  bring to the boil.
• Pour into a wide base tray and place into freezer for approx. 4-5 hours.
• When the granita is frozen scratch the mix with a fork to fluff it up.
• Spoon onto oysters just as you serve. 
• Garnish with the zest of a lime if desired.

Created by: NSW Oysters
Serves: 2-4
Prep time: 5 minutes

All dressings serve 1 dozen oysters.

Ingredients

1 dozen Sydney Rock Oysters

12 thin Slices Prosciutto

1/4 cup Tomato Sauce

1/2 Tablespoon Worcestershire Sauce

1/4 teaspoon Tabasco

1 tablespoon fresh parsley, finely chopped

150g Rock salt for baking

Method

• Preheat grill.
• Place the shucked oysters on tray of coarse rock salt.
• Combine tomato sauce, Worcestershire sauce, tabasco and chopped parsley in a bowl and mix thoroughly.
• Spoon half a tablespoon of sauce on each shucked oyster.
• Cut prosciutto into thin strips and evenly divide onto each oyster.
• Place the tray under the grill and cook for approx. 2 minutes or until the prosciutto colours and oysters are cooked.

Created by: NSW Oysters
Serves: 2-4
Prep time: 5 minutes

All dressings serve 1 dozen oysters.

Ingredients

1 dozen Sydney Rock Oysters

1 cup Tomato Juice

1⁄3 cup Gin

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco sauce

1⁄4 teaspoon Salt

1/4 teaspoon Celery Seeds

1⁄4 teaspoon Ground Black Pepper

Celery leaves for garnish

Method

• Place all ingredients in a bowl and mix thoroughly.
• Place bloody mary mix in a small pouring jug and pour onto oyster just before serving. 
• Garnish with celery sticks leaves.

Created by: NSW Oysters
Serves: 2-4
Prep time: 5 minutes

All dressings serve 1 dozen oysters.

Ingredients

1 dozen Sydney Rock Oysters

2 tbsp Soy Sauce

2 tbsp Tamari

1 1/2 tbsp Mirin

1 tbsp Lemon Juice

2 tbsp Orange Juice

80g Pickled Ginger

Method

• Place all ingredients except for the pickled ginger in a mixing bowl 
• Mix thoroughly. 
• Spoon a teaspoon of dressing over each oyster.
• Place a small piece of ginger on each oyster to finish.

Created by: Great Australian Seafood
Serves: 4
Prep time: 5 minutes
Cook time: n/a

When you’re asked to bring a plate, why not bring a platter of Queensland Prawns and a Bloody Mary Mayo dipping sauce? Less than five minutes prep and you’re ready to go.

Ingredients

• 2 kgs of cooked whole Queensland prawns
• 2 cups whole egg mayo
• 3 tbs tomato juice
• 2 tsp Tabasco sauce
• 1 tsp Worcestershire sauce
• Fresh lemon wedges and
  celery salt, to serve

How to make

Place the mayo, tomato juice, Tabasco and Worcestershire sauce in a bowl and mix to combine.

Serve with fresh, cooked Queensland prawns, lemon wedges and celery salt. Easy As.

Created by: Great Australian Seafood
Serves: 2-4
Prep time: 10 minutes
Cook time: 5 minutes

Who can resist a Queensland seafood platter? Loaded with all the icons and Easy As, this stunner is sure to be a celebration success.

Ingredients

The good news is this dish leans
on your fishmonger to do most of
the heavy lifting, meaning all you
need to do it pick up, plate up and
prepare for praise.

• Food-grade ice – this one’s fancy
• 1 Queensland Tropical Rock Lobster
• 2 Moreton Bay Bugs
• 8 Queensland King Prawns
• 8 Queensland Tiger Prawns
• 150g Queensland Spanner Crab meat
• 3 lemons
• 2 limes
• Tartare sauce
• Asian dressing
• Sweet chilli and lime sauce

How to make

Place ice on a one or two large plates or and arrange seafood on top. We recommend starting with the big ticket items like the Queensland Tropical Rock Lobster and Moreton Bay Bugs, then using the Queensland King and Tiger Prawns to fill any remaining spaces. If you’re using picked Spanner Crab meat it’s a good idea to place it in a bowl and fan your prawns coming out around it.

Cut 2 lemons and 2 limes in half. Heat a large frying pan or grill pan over high heat and sear the lemon and lime halves, cut-side down, for 2-3 minutes until juicy and caramelised. Cut the remaining lemon into wedges and place around the seafood. Serve with tartare, Asian dressing, sweet chilli and lime sauce – all are available straight off the supo shelf so you can sit back and enjoy!