Seafood Dish

Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.

Follow these tips from seafood expert John Susman and you’ll be on your way to perfectly shucked oysters every time.

Skipping the Christmas queues at Sydney Fish Market is no longer a fantasy.

"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."

Blood oranges, if they're around, are beautiful here, but navels or even grapefruit work well.

The best fillets are those you cut yourself. Here, seafood savant Josh Niland shows you how it’s done.

Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.