By Leigh O’Connor.
Easter and seafood are a match made in heaven – nothing brings families together more than a shared meal at the dining table made special by succulent fresh seafood.
As we prepare to celebrate the four-day holiday weekend from April 7-11, it’s time to think about what you’ll be serving for a memorable meal. Don’t stress…we’ve got you covered with these three stunning recipes from creative Chefs who know their seafood!
Lure Wine Bar Restaurant in Coles Bay is lucky enough to have Freycinet Marine Farm within a few minutes drive from the restaurant, where they collect fresh mussels and oysters grown in the incredible Great Oyster Bay.
Featuring great water views with the chance of seeing whales and dolphins, Lure’s menu showcases locally-sourced Tasmanian produce, including seafood like this recipe for saffron and vanilla bean poached mussels from Chef Joshua Strudwick.
Simple yet packed with flavour, this is an ideal starter to share or a main meal to savour with crusty bread and a glass of ice-cold white wine.
The Mure family pioneered the blue eye trevalla fishery in Tasmania and this is fish recipe is based on a similar dish that founder, Jill Mure, made onboard the fishing vessel while at sea for her family.
Executive Chef Nathan Chilcott has modernised and transformed it for guests to enjoy in Mures Upper Deck restaurant on Victoria Dock in Hobart, while still paying homage to its family roots. Adding lemon tarragon sauce and a blue eye skin rice cracker takes this dish to the next level.
Spicy seafood zuppa is a special recipe Chef and owner of Olio Kensington Street, Lino Sauro first made more than 30 years ago and has developed over the years – a true classic that will always satisfy, especially as the weather cools.
Born in Gangi, Sicily, Lino now calls Sydney home as he oversees the kitchen at Olio, nestled in the Old Rum Store in Chippendale; coming from a long lineage of self-sufficient farmers, he grew up with meals that were created from produce the family farmed themselves from the land.
"I like to use a rich vegetable base with zucchini, onion, and capsicum for this dish, along with Tiger prawns, fish, mussels, clams and scampi.”
You really have no excuse not to serve up an Easter seafood sensation come Good Friday, April 7. For more seafood recipes, click here.
