Raw

It's the classic pairing of oysters with lemon, but with a little elegant tweak.

Executive chef Chase Kojima talks us through the precise art of draping finely cut slices of seafood over hand-pressed rice.

A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.

It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.