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THE FUTURE


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FEATURED RECIPES

Roll up your sleeves. Click to see more recipes.

Escabeche Mussels on Sourdough

Escabeche Mussels on Sourdough

Chef Tom Walton cooked this dish at his first Sydney Seafood School class, and has included it in his wonderful book More Fish, More Veg. If you can, make this recipe the day before you want to serve it to really let the flavours develop.  

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Prawn Toast

Prawn Toast

FOR A VIDEO VERSION OF THIS RECIPE, CLICK HERE.

This dish is perhaps more common in Australia, the USA and UK than in China, though it does appear on yum cha menus in Hong Kong as ‘ha tosi’, ‘ha’ meaning prawn and ‘tosi derived from the English word ‘toast’. It is frighteningly addictive.

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Fettuccine with Balmain Bugs

Fettuccine with Balmain Bugs

TO WATCH A VIDEO VERSION OF THIS RECIPE, CLICK HERE.


This recipe is inspired by a dish Stefano Manfredi cooked with yabbies at Manta in Woolloomooloo, and will work equally well with any crustacean. For best results use pasta made with eggs (all’uovo).

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