Slow Cooked Fremantle Octopus with Raspberry Vinegar, Almond, Samphire & Pickled Grapes

Recipe courtesy of Indiana, Greenhouse and Brendan Pratt season 1 of Seafood Escape

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Crispy Skin Mullet with Octopus, Celeriac and Buckwheat

Recipe courtesy of Adam Sayles, Head Chef at St Michael 6003 from season 1 of Seafood Escape

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Africola Goolwa Pipis

Recipe courtesy of Imogen Czulowski from Africola Restaurant in SA from episode 4 of the TV series 2, Seafood Escape.

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Qld Spanner Crab Green Gazpacho, Verjuice Jelly, Lime Creme Fraiche, Ocean Trout Roe

Richard Ousby, head chef from Brisbane’s Stokehouse Q and Electrolux Australian Young Chef 2011, shares with us one of the recipes he created via Appetite for Excellence, sponsored by FRDC

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Calamari pickled fennel bouillabaisse sauce and macadamia

George Tomlin, a young chef from Melbourne’s The Town Mouse and the Electrolux Australian Young Chef 2014, shares with us one of the recipes he created via Appetite for Excellence sponsored by FRDC

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Prawn brown rice poke bowl

courtesy of www.australianprawns.com.au

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Grilled prawns with pea tabbouleh

recipe courtesy of www.australianprawns.com.au

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