Indulge in one of life’s little luxuries, you deserve it.

Ingredients

• 1 x 1kg cooked Australian Rock Lobster halved cleaned and sliced into bite size pieces 
• 250g unsalted butter, diced 
• 1 teaspoon of finely grated lemon zest 
• the juice of 1 small fresh lemon
• 1 tablespoon finely chopped tarragon leaves + extra leaves to serve 
• baby cos lettuce, creamy salad dressing and a sprinkle of fresh chives, to serve

How to

Melt the butter in a medium saucepan over a low heat stirring constantly with a whisk, using a spoon skim off the foam that rises to the top. Remove from the heat,  add the lemon zest and stir. Now, very slowly add the lemon the juice and whisk constantly. Season with salt and pepper to taste.

Place your lobster onto a serving platter and arrange the bite sized pieces in the shell, spoon over the butter sauce, top with fresh tarragon leaves.

Serve with baby cos lettuce wedges topped with a creamy salad dressing and a sprinkle of fresh chives – or spoon over the leftover butter dressing, we won’t tell.

These healthy fish tacos will be a dinnertime hit for the whole family.

Ingredients

• 800g Australian Barramundi fillets, skin on cut into 3 cm strips  
• olive oil for brushing 
• sea salt 

Tacos

• shredded cabbage and carrot – or, just buy a coleslaw mix, easy as! 
• 8 soft tortillas, lightly toasted 
• 2 avocados, deseeded and diced 
• ½ cup cherry tomatoes, cut into quarters 
• ½ cup mayonnaise 
• coriander and fresh lime, to serve 

How to

Give the barramundi  a quick brush with olive oil and season with sea salt. Heat a large non-stick frying pan over a medium-high heat and cook the barramundi in batches for 1-2 minutes each side, or until golden.

Now. it’s family fiesta time! Spread a little mayo over the tortilla, top with the coleslaw mix, barramundi, avocado and tomato. Now, squeeze over the  fresh lime, sprinkle with coriander and dig in. Easy As.

If you want to swap out the Barramundi try… Australian Flathead, Tasmanian Atlantic Salmon or Tropical Snapper.

Fire up the barbie because it’s time to make the easiest squid going round – all topped off with salsa verde and a squeeze of fresh lime.

Ingredients

• 4 large Australian Squid, cleaned
• 1kg baby potatoes, scrubbed 
• 50g butter, cubed
• olive oil for brushing 
• fresh lime to serve 
• 1 teaspoon chilli flakes
• 2 tablespoons sea salt 

Salsa verde 

• 2 cups parsley leaves 
• 2 cups basil leaves 
• 2 cups mint leaves + extra leaves to serve 
• 2 tablespoons finely grated lemon zest 
• 1 tablespoon baby capers 
• 1 cup olive oil 
• ¼ cup red wine vinegar 
• sea salt and freshly cracked black pepper

How to

For the salsa verde: toss all the ingredients into a small food processor, season and blitz. Or, you can grab a pre made salsa verde from the shops.

Drop the potatoes into a large pot of salted boiling  water for 8-10 minutes. Drain and place into a serving bowl, top with a few cubes of butter, and once cool toss with a little of the salsa verde.

Preheat the barbecue to a high heat, give your squid a little brush of olive oil and sprinkle with sea salt. Grill the squid and tentacles for 3 minutes each side.

To finish slice the squid into rings, drizzle with salsa verde and sprinkle with chilli flakes and sea salt. Serve with fresh lime, mint and the baby potato salad. Easy As.

It may sound fancy, but this simple pasta dish is perfect for midweek entertaining.

Ingredients

• 250-300g cooked Australian Crab meat – we used Blue Swimmer, but Spanner Crabs would work well too
• ½ cup olive oil
• 2 eschalots, peeled and finely chopped 
• 2 cloves garlic, peeled and finely chopped 
• 500g mixed cherry tomatoes 
• 2 teaspoons sea salt 
• ¼ cup red wine vinegar 
• ½ teaspoon dried chilli flakes 
• 400g linguine 
• 2 tablespoons lemon juice 
• sea salt and freshly cracked black pepper 
• basil leaves,  to serve 

How to

Let’s get cracking. First up, heat the oil in large, deep sided frying pan over a high heat. Add the eschalots, garlic, cherry tomatoes and sea salt, then cook for 4-5 minutes or until tomatoes begin to burst. Add in the vinegar and chilli and reduce the heat to medium. Cook, stirring occasionally for 5 minutes, or until the sauce has reduced.

Meanwhile cook the pasta in a large pot of salted boiling water according to packet directions. Drain and set aside ½ cup of pasta water.

Add the crab meat, lemon juice and pasta water to the sauce and simmer for 1-2 minutes.. Add in the pasta, toss gently to combine and season with salt and pepper. Finish with some fresh basil leaves, and enjoy!

If you want something easy as, but impressive as, then you can’t go past these Aussie Mussels with a creamy garlic sauce.

Ingredients

• 2kg pot-ready Australian Mussels 
• 4 tablespoons olive oil
• 6 cloves garlic, peeled and finely chopped
• 1 ½ cups white wine 
• 1 cup crème fraiche 
• ¼ cup parsley leaves finely chopped 
• toasted sourdough to serve

How to

This recipe is so easy that you’ll have it down pat after the first try.

First up, remove the mussels from their packaging and place in a colander, give them a quick rinse with fresh tap water and leave to drain for 5 minutes.

In the meantime, heat the olive oil in a large pot over a medium heat, then chuck in the garlic and sauté for 1-2 minutes. Add in the wine and crème fraiche, and simmer for 5 minutes.

Now for the business end. Add the mussels and pop on the lid for 5 minutes. Now, give ‘em a stir and put the lid back on for another 5, or until most of the mussels have opened.

At the last minute toss in the parsley and stir through. Serve with warm toasted sourdough and lashings of butter. Prepare yourself for praise and serious brownie points. De-lish.

Righto, this one isn’t rocket science, but it’ll make you look like a pro.

Ingredients

• 16 freshly shucked Sydney or Pacific Rock Oysters 
• rock salt to serve (optional)
• 4 finger limes halved, and flesh removed 
• 100g Australian Atlantic Salmon or Trout caviar
• olive oil,  finely chopped chives and lemon wedges, to serve

How to

First up, line your platter with rock salt. This will help ensure your oysters stay put.

You can serve these now with a simple wedge of lemon, or if you want to complicate things a bit, spoon the finger lime and salmon caviar over the top of the oysters, drizzle with olive oil and sprinkle with chives.

Now, you’re ready to rock. Easy As.

Fast, fresh and full of flavour, our easy as poke bowl is seriously good.

Ingredients

• 400g sashimi grade fresh Australian Tuna, thinly sliced – Southern Bluefin or Yellowfin are great for this recipe!
  4 cups cooked brown rice 
• 1 avocado, deseeded and thinly sliced 
• 2 cups thinly sliced red cabbage 
• 2 lebanese cucumber, thinly sliced into ribbons 
• 1 cup edamame, cooked 
• ½ cup pickled ginger 
• ¼ cup coriander leaves 
• black sesame to serve 

Sesame dressing 

• ¼ cup light soy sauce
• 2 tablespoons tahini
• 2 tablespoons lime juice
• 1 teaspoon finely grated ginger 

How to

To make the sesame dressing: chuck all the ingredients into the bowl of a small food processor and blitz until smooth. That’s it, your dressing is done!

Now comes the fun part, divide the rice between four bowls, top with the fresh  tuna sashimi, arrange the rest of the ingredients, drizzle with the sesame dressing, sprinkle with black sesame seeds and dig in. Just be warned, there are never any left overs!

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.