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Southern Calamari

Calamari have a light, subtle taste and a high recovery rate, and are firm yet tender. To produce tender cephalopods, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise.   Calamari is popularly served as deep fried rings. It is often mixed up with squid but is a species in its own right. Calamari (like squid) can served rings, or sliced kept flat, and scored...

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Native Oyster

Oysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served raw, but deep frying, shallow frying and grilling are also popular. Pacific oysters are particularly good in pies. The key to not overcooking oysters is to ensure that cooking stops as soon as the edges of the meat start to curl.Raw or “au naturel” oyster can create precious portions such as:• wit...

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Venus Clam

Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an interesting touch to your menu. Various species can be eaten either raw or gently steamed or poached. Alternatively, they can be used in the preparation of fritters (blended with a white finfish such as ling) or in chowders. To prepare a spaghetti marinara: sauté leeks and add chopped vine-ripened tomatoes, ...

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VONGOLES

Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an interesting touch to your menu. Various species can be eaten either raw or gently steamed or poached. Alternatively, they can be used in the preparation of fritters (blended with a white finfish such as ling) or in chowders. Vongole are central to many dishes but feature in especially Italian dishes, such as...

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Silverlip Pearl Oyster

Silver Lip Pearl oysters are gathered by hand (diving-assisted) in the North-West Shelf fishery of Western Australia. They are primarily grown for pearls and mother of pearl shell products. However they also produce a beautiful meat. The meat is a delicate taste, reminiscent of scallop. It is best suited to quick flash frying.

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Pipi

Pipis, cockles, periwinkles and other similar molluscs have wonderful flavours and add an interesting touch to your menu. Various species can be eaten either raw or gently steamed or poached. Alternatively, they can be used in the preparation of fritters (blended with a white finfish such as ling) or in chowders. To prepare a spaghetti marinara: sauté leeks and add chopped vine-ripened tomatoes, ...

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