Baked snapper with parsley, potatoes and tomato

A simple baked whole fish dish with freshly grated tomato and fresh parsley that can be prepared within an hour.

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Flounder poached in White Wine Sauce with Fresh Herbs

The flounder is a global term for excellent fish. The fine flesh is tender, lean and white. Flounder is offered in our markets as whole fish, ready-to-cook or filleted. Whether cooked in the pan or on the grill, whatever the recipe, the flounder retains its flavor.

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Fresh salmon "Butterfly" on seasonal vegetables

Salmon is a delicacy and hailed as the "king of fish". The cutlet, the whole fillet or a "Butterfly" steak cut from the fillet are suitable for poaching, frying or grilling. The most direct route salmon take to our market is from Tasmania in fresh form. The Atlantic salmon, Salmo salar, has reddish flesh with a delicate flavor and is of consistently good quality.

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King Prawn Saganaki

This recipe originally had salt as well but I find that adding salt to a dish that has feta can be disastrous and I always choose to leave salt out from anything that has feta.

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Mejillones

Chef Chris Uppill of El Toro presents

Steamed SA mussells with white wine, chilli, garlic and finished with fresh parsley.

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Swordfish dish

Art gallery food+wine presents a special Swordfish dish.

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