Cooking seafood

We ask the experts to give us a crash course in all things crustacean, including the most common varieties found in Australian waters and what to look for when you hit the fish markets.

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

The Saint Peter chef lifts the lid on spanner crab to show how to get the most out of this sweet crustacean.

Surf's up! Ben Devlin captures the essence of the sea in a seafood-focused menu that's perfect for spring entertaining.

Between now and the end of the year, there are plenty of big fish appearing at Sydney Fish Market’s cookery school, including Danielle Alvarez, Ross Lusted and Christine Manfield