Kazuki’s beef tataki with anchovy dressing and potato chips
This recipe from Melbourne restaurant Kazuki's is a delicate and flavourful take on beef tataki.
Raw
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Scallop ceviche with mango and avocado salsa
For easy summer entertaining, with minimal fuss.
Alla Wolf-Tasker’s tartare of Brooklands British White beef with pickled shallot
A simple starter where the produce shines.
Red emperor crudo with stone fruit and orange-oregano dressing
For a sustainable option for your next crudo, choose this regal fish.
Oysters with pomegranate dressing
An oyster combination that tastes as good as it looks.
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Jacqui Challinor’s kingfish ceviche with avocado and finger lime
One of the most popular dishes on the Nomad menu, for good reason.
Leigh Street Wine Room’s oysters with pepperberry mignonette
A classic dressing, with a little twist.
Bennelong’s oysters with lemon-pepper granita
It's the classic pairing of oysters with lemon, but with a little elegant tweak.
Sokyo’s guide to making nigiri
Executive chef Chase Kojima talks us through the precise art of draping finely cut slices of seafood over hand-pressed rice.
Tony Tan’s Chiu chow raw fish salad
A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.