From the Editor, Leigh O’Connor.
From the waters surrounding Australia comes a diverse bounty of unique taste sensations, which have seafood lovers salivating at the thought of lobster, prawns and oysters.
Whether you reel in a fresh fish yourself to cook on the barbeque, or are lured in by offerings plated up every night at a local eatery – there’s no denying Aussies love their seafood.
This week we celebrate succulent seafood from what is in season for Summer to the world’s most expensive delights from the sea; we also explore the fact that there won’t be plenty more fish in the sea without sustainable practices and dish up a delicious traditional Cantonese-style wok-fried Southern rock lobster recipe from T'ang Court Head Chef, Kwok Wai Shum.
![Seafood and Eat It! Welcome to a Week of Succulent Seafood.](https://media1.agfg.com.au/images/content/3392/10423.jpg)
Make sure you check out Laura Rancie’s insightful article on the crustacean kingdom, where she unveils the delights of shellfish from lobster to langoustine and how to peel a prawn; along with her comparison of Maui’s Road to Hana to the Aussie coastline, from a personal point of view.
What goes best with seafood, you ask? We taste test two of Ricky Ponting’s new wines – a Pinot Noir and Rosé – that have recently been uncorked in an exclusive partnership with Royal Caribbean so wine-loving guests can raise a glass during getaways from Brisbane and Sydney this Summer.
Friday fish and chips is a bit of an Aussie ritual and we’ve cast a net far and wide to hook six of our favourite restaurants to get your fix; there’s also a guide to High Tea and Sunday sessions that will take all the guesswork out of your weekend, plus a roundup of seafood festivals around Australia.
![Seafood and Eat It! Welcome to a Week of Succulent Seafood.](https://media1.agfg.com.au/images/content/3392/10424.jpg)
Mat Lindsay, the inventive Chef behind award-winning restaurants Ester and Poly, had never been to a fancy restaurant until he walked into Rockpool in Sydney looking for a job to pay the bills while he was studying graphic design. Now he is not only a celebrated Chef but also an author with the release of his cookbook Ester, written with restaurant critic and travel writer Pat Nourse.
With a whole chapter dedicated to seafood, find recipes for everything from braised octopus to seafood sauce, along with how to eat oysters.
Join us as we delve into a world of crabs and sea creatures, it may sound fishy - but you’ll be hooked! Read on…