Seafood dish

Whether you love your prawns barbecued, pan-fried or tossed, nothing pleases like a prawn.

How to make the most of Australia's versatile fish, barramundi.

Treated right, the cephalopod produces beautifully tender results.

Nine in 10 Australians say that they are concerned about fish sustainability, but only a fraction of us put our money where our mouth is. Here’s how to be a better fish eater, writes ALEXANDRA CARLTON.

Delicious when naked, even better when they're dressed.

How good is an Australian seafood Christmas?

Some like to throw their shrimp on the barbie. We like to toss ours through some bucatini.

The fish-and-rice staple from Hawaii has reached peak popularity for excellent reason.

Josh Niland's first international restaurant, Fysh, has opened in Singapore's brand-new Edition hotel. And the pescatarian steakhouse concept might just be the chef's most extravagant venue yet.

And Gourmet Traveller readers are invited to be the first to check it out next week.

The Fish Butchery author and chef heads to the Lion City, in a partnership with Edition Hotels.

There's something about this sweet-fleshed fish that has us coming back for more.

From a fish stew to seafood soup, here are our favourite steaming-hot bowls of seafood to master.

Briny and bold, sturgeon roe – or caviar – has been scintillating palates for centuries.

As a potent source of salty, umami flavour, these preserved fish make the perfect summer snack. Here are five of the best.

Because sometimes you need a little luxe in your life.

The celebrated chefs reveal how they are experimenting with a new sustainable produce in this delicious recipe.

Fillets are fine, but the joys of a whole fish, bones and all, are unparalleled. Here are Gourmet Traveller's best whole fish recipes for summer.

Hotel Clicquot is hosting a series of elevated culinary experiences in Queensland’s Noosa, from a sommelier-led degustation to on-demand dining.

You'll fall for these recipes hook, line and sinker.

Fast fish in a flash.

Love these small saltwater clams? Raw, steamed in their shells, or baked into those famous Tasmanian pies, these are the recipes you need.

These recipes combine the sea-salty sweetness of crab with al dente pasta.

Fish in a flash, speedy scallops and prawns that are ready in the blink of an eye. These fruits de mer will be ready in next to no time.

Find the freshest fish you can, and grab a bag of limes. It's ceviche time.

Because seafood isn't just for summer.

It’s big. It’s bold. It’s an occasion in itself – the classic plateau de fruits de mer is a thing of joy. Here's what's needed to do it justice.

Meet the sustainably sourced hero ingredient being championed by Western Australia's award-winning chefs.

Smoked or steamed, roasted or raw, we have the trout dishes you need.