Seafood dish

EQUIPMENT: Sharp knife; baking tray; baking paper; foil; large mixing bowl; wooden spoon; fish slice Note

Packed with spices, including golden turmeric, this coconut poached barramundi is delicious served over a bed of rice with plenty of lime and coriander

To purge vongole. rub any sand from the outside of the shell and soak them in a large bowl of cold salted (not fresh) water for about an hour. Often they’ve already been purged by the fishmonger. They will release some salty sea water while cooking so make sure you taste the sauce before adding […]

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BBQ salmon cutlets with nam jim slaw

Bbq scallops with apple and chilli lime dressing

Make chermoulla up to a week ahead. Spoon into a clean jar, smooth the surface and top with a layer of oil. Chill. Note

You’ll find rice crumbs in the health food aisle. If using frozen fish fillets, double-coat in rice crumbs. Note

To bruise lemongrass, tap the stalk with the back of a knife several times to flatten it slightly. This helps to release flavour. Note

You can use any firm white fish fillets. Shop around for a bargain. If Moroccan seasoning is unavailable, mix together ground turmeric, cumin and coriander. Note

Packed full of goodness, this light and healthy roasted potato salad is beautiful tossed with fresh tuna and hard-boiled eggs to create a delicious lunch or post workout meal.

Cut any leftover ginger into 2cm lengths; freeze in an airtight container. Chill leftover oyster sauce to use later in stir-fries. Note

You’ll need to cook about 1 1/2 cups rice. Rice is best cooked a day ahead; spread on a shallow tray and store in fridge. Note

Use fish or prawns, when an special, instead af marinara mix. Note

You can add 2 teaspoons finely grated lemon zest instead of capers. Note

You can bake frittata in a 19cm-square pan or cook on stove tap in a medium (20cm base measurement) frying pan until just set, then cook under a preheated grill until golden. Replace tuna with thinly sliced, pan-fried chorizo sausage. Note

For salad, use either white rice or wild rice blend; reduce cooking time according to packet instructions. Use any firm white fish fillet, such as snapper, ling or barramundi. Don’t leave fish to marinate in the lemon mixture; the acid in the lemon will start to cook the fish white standing. Note

Add chopped mixed herbs to butter. Note

To cook peas, place in boiling water; stand for 2 minutes, then drain. Japanese breadcrumbs are also known as panko; they’re available at most supermarkets and Asian grocery stores. You can use regular dried packaged crumbs; texture of fish crumb may vary. Note

Sardines and capers are salty, so be careful to taste sardine spread before seasoning with salt. Note

A chunky, hearty and creamy chowder with prawns, smoked cod and mussels with potatoes. It can be served as a meal or as a starter. It is especially tasty when served with garlic bread.

Budget tip: Use celery instead of leeks. Floury potatoes will give the best results. Note

Incredibly moreish hearty, chunky and creamy seafood chowder, packed with smoked cod, prawns, mussels and potatoes is especially tasty when served alongside crisp garlic bread.

Budget tip: To get the cheapest fish, buy what’s in season. To remove seafood smell from your hands, rub them with lemon juice. Note

Sauce must be fairly thick or turnovers will become soggy on standing. Replace fish with chopped chicken breast fillet, if liked. Note

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes.

Buy sun-dried tomatoes, artichokes and olives from the deli counter. Note

We used flake but you can substitute any firm white fish fillets – such us shopper, ling or perch. Try other pesto flavours such as sun-dried tomato. Note

Calamari Cook quickly at high temperature – barbecue, fry or stir-fry – but don’t overcook. Note

Pull ‘beard’ down towards mussel’s hinge to remove. Note

Dukkah, an egyptian mix of herbs, nuts and spices, usually contains cumin, sesame seeds, coriander, salt, pepper and nuts, such as pistachio, almond or hazelnut. Fattoush is a Lebanese bread salad. To make garlic butter instead of buy, stir half a crushed garlic clove into 2 tablespoons soft butter. Note

Sprinkle tops of unbaked souffles with a little parmesan. For best results, use straight-sided ovenproof dishes. You can use red salmon or canned tuna instead. Note

Soup is best made just before serving. You’ll find tom yum paste in the Asian food aisle of major supermarkets or at your specialist Asian grocer. Note

You could use chicken breast fillets instead of fish; cooking time will vary. If time permits, marinate fish overnight in soy sauce for extra flavour. Note

You’ll need to process 6 slices of day-old gluten-free bread to make crumbs. You can use 2 cups of all-purpose rice crumbs instead of breadcrumbs. Note

Passata is Italian tomato cooking sauce. It can be found it all good supermarkets. Note

Made in advance, this is the perfect dipping sauce for tapas.

It's a labour of love.

Try this sensational quick and easy yellow fish curry infused with Asian spices. This simple dish takes no more than 15 minutes, but is bursting with vivid and intense flavours.

Replace marinara mix with mussels and chopped firm white fish such as hake. For extra lemon zing, add 2 teaspoons finely grated lemon zest. Note

When buying salmon fillets, choose tail pieces, as they have fewer bones. Buy products in sachets and small portions (oats, noodles, tomato paste…). They may cost a little more up front but there’s no wastage. Cook pasta bakes and casseroles in single-serve ovenproof dishes for easy portion control, freezing, thawing and reheating. Omelettes make great […]

You’ll find tempura flour in most supermarkets and Asian grocery stores. Note

Use dill instead of parsley. Note

Try using aioli instead of mayonnaise. You can add Asian salad mix for extra vegetables. Note

Try to buy fish on day of cooking Note

Intensify the flavour of your meat with these simple marinades and accompaniments by Sarah Bowman

Tomato and wine seem to compliment mussels so well, and this dish is no different. Add some linguini to the mix and you have a deliciously hearty seafood and pasta dish.

You can replace salmon with a firm white fish, if liked. Note

Make your own dressing by whisking oil with vinegar, crushed garlic and a little mustard, or simply dress the salad with lemon juice. Note

Ketjap manis is an Indonesian sweet soy sauce in the Asian food section. You can use 2 tablespoons soy sauce combined with 1 tablespoon brown sugar instead. We used a stir-fry mix of broccoli, carrot, bamboo shoots, sugar snap peas and mushrooms. For best results, cook rice a day before serving. Spread out on a […]

Vegetarian: Swap 200 grams drained, chopped, firm tofu for prawns. You’ll need to cook about 1/3 cup rice. Cook a day ahead; rinse under cold running water. Cover, then refrigerate. We used a frozen vegetable mix of beans, carrots, broccoli, cauliflower and red capsicum. Note

Omit mint. Zest the lemon before juicing. Buy fish on day of cooking. Remove from packaging; place on a plate lined with paper towels. Cover, then refrigerate. Add 1/3 cup pitted green olives to carrot salad. Note

To shallow-fry, pour oil into a frying pan to 2cm deep. You’ll find packaged coleslaw mix available from the fresh food section of supermarkets. You can buy fresh uncooked prawn meat from the seafood counter of supermarkets. Note

You can replace prawns with white boneless fish. Note

Use canned pink salmon instead of red. To make this a main meal for 4, shape mixture into 8 patties and serve with steamed vegetables. To shallow-fry, pour oil into frying pan to 4cm deep. Note

We used whiting fillets; try flathead, perch or barramundi instead. Use any beer except heavy stout. Try mineral water instead of beer. Fry chips twice so they’re crisp on the outside and soft inside. Note

We cut the potato into large pieces to create a rustic-style stew; for quicker cooking, cut potato into smaller pieces. You can use Italian herbs or Moroccan or Cajun spice mix instead of piri piri seasoning; all available in the spice aisle. Note

Make ahead: Prepare patties a day ahead. Cover, then refrigerate. If time permits, refrigerate patties for 30 minutes before frying. This helps them hold their shape. Try tuna instead of salmon. Note

You can use fresh mussels. Before cooking, wash and remove beard. For an extra kick, add chopped fresh red chilli with the onion and garlic. Thai-style mussels: Add finely chopped lemongrass and red chilli with the onion and garlic; swap coriander for parsley. Note

Luca Villari presents an exciting seafood dish that will definitely float your boat

Luca Villari presents an exciting seafood dish that will definitely float your boat

Luca Villari presents an exciting seafood dish that will definitely float your boat

Luca Villari presents an exciting seafood dish that will definitely float your boat

Salmon in filo pastry looks a lot more complicated than it really is. The filo is stuffed with rich salmon, cherry tomatoes and a fusion of herbs.

To prevent sauce splitting, add lemon juice to hot dairy spread mixture just before serving. Note

Use regular tomatoes instead of cherry tomatoes. You can use baby spinach leaves instead of rocket. Note

Vegetarian: Use 300g chopped haloumi instead of fish. Cooking time will vary. Add 1/3 cap toasted almonds to potato salad. Kumara is orange sweet potato. Use diced lamb, beef or chicken instead of fish. Cooking time will vary. Try Middle Eastern or Cajun seasoning instead of Moroccan. Note

Fresh and delicious!

Use a vegetable peeler to slice cucumber into long, thin ribbons. Note

Use any type of curry paste. Try lime juice instead of lemon. You’ll need to process 3 slices day-old white bread to make crumbs. Make ahead: You can make crab cakes several hours ahead; keep, covered, in the fridge. Note

If time allows, stand salad for 10 minutes before serving. Swap tuna for salmon or shredded cooked chicken. Note

This sauce goes well with any long pasta. You can use basil or chives instead of parsley. Replace tuna with canned salmon. Use a vegetable peeler to cut zucchini into thin slices. Try yellow zucchini instead of squash. This recipe is best made close to serving time. Note