Sydney Seafood School Cookbook: Tips, Techniques & Recipes from Australia's Leading Chefs by Roberta Muir and Sydney Seafood School

Search this book for Recipes »
    • Categories: Appetizers / starters; Entertaining & parties
    • Ingredients: crème fraîche; lemons; chives; salmon roe; sashimi grade yellowtail kingfish
    • Categories: Appetizers / starters
    • Ingredients: leatherjacket; daikon radishes; ponzu sauce; soy sauce; mirin; caster sugar; shiro dashi
    • Categories: Dressings & marinades; Appetizers / starters; Italian
    • Ingredients: sourdough baguette bread; sashimi grade trevally; purple shiso leaves; coriander leaves; celery hearts; preserved lemons; chives; salmon roe; sour cream; Japanese mayonnaise; white miso; onion powder; garlic powder
    • Categories: Appetizers / starters; Italian
    • Ingredients: salted butter; bay leaves; thyme; breadcrumbs; vegetable oil; parsley; anchovies; canned tuna in olive oil; egg yolks; capers; white wine vinegar; sashimi grade yellowfin tuna
    • Categories: Sauces for fish; Appetizers / starters
    • Ingredients: sashimi grade ocean trout; salmon roe; lemon balm; nori; caster sugar; lemons; dill; mandarin orange juice; egg yolks; cuttlefish ink; grapeseed oil; freeze-dried mandarin oranges
    • Categories: Appetizers / starters; Cooking for a crowd
    • Ingredients: golden shallots; sashimi grade salmon; chervil; caster sugar; thyme; white pepper; olive oil
  • Baccala mantecato alla Veneziana
    • Categories: Appetizers / starters; Italian
    • Ingredients: salt cod fillets; olive oil; pouring cream; bay leaves; thyme; Ligurian olives; sourdough bread
    • Accompaniments: Flatbread
    • Categories: Appetizers / starters; Italian
    • Ingredients: salmon; white pepper; brioche; smoked salmon; dill; pouring cream; salmon roe; chervil
    • Accompaniments: Flatbread
    • Categories: Salads; Appetizers / starters
    • Ingredients: green beans; parsley; wholegrain mustard; radicchio di Treviso; hot-smoked rainbow trout
    • Categories: Bread & rolls, savory; Chutneys, pickles & relishes; Salads; Appetizers / starters
    • Ingredients: smoked eel; lemons; Spanish paprika; sour cream; horseradish; dill; plain flour; caster sugar; dried yeast; telegraph cucumbers; Japanese rice vinegar; spring onions; mint; parsley
    • Categories: Pies, tarts & pastries; Appetizers / starters; French
    • Ingredients: puff pastry; vine tomatoes; anchovies; picholine olives; lemons; blue mackerel; basil
  • Whole baked snapper
    • Categories: Lunch; Main course
    • Ingredients: saffron; Pernod; snapper; basil; crusty bread; salad greens; shallots; marjoram; thyme
    • Categories: Pies, tarts & pastries; Main course; Russian; French
    • Ingredients: brown onions; button mushrooms; jasmine rice; dill; salmon; puff pastry; milk; double cream
  • Goldband snapper fillets baked 'al cartoccio'
    • Categories: Main course
    • Ingredients: eggplants; saffron; olive oil; red onions; yellow capsicums; red capsicums; zucchini; thyme; lemons; crusty bread; goldband snapper
    • Categories: Dressings & marinades; Grills & BBQ; Appetizers / starters; Japanese
    • Ingredients: daikon radishes; mesclun; baby frisée; cherry tomatoes; yellow cherry tomatoes; telegraph cucumbers; Japanese mustard powder; soy sauce; Japanese rice vinegar; caster sugar; grapeseed oil; sesame oil; white onions; sashimi grade yellowfin tuna
    • Categories: Curry; Main course; Thai
    • Ingredients: barramundi; banana leaves; whole coconuts; Thai basil; kaffir lime leaves; jasmine rice; Thai shrimp paste; red chillies; lemongrass; galangal; red shallots; garlic; kaffir limes; coriander roots; palm sugar; fish sauce
    • Categories: Grills & BBQ; Rice dishes; Dressings & marinades; Appetizers / starters
    • Ingredients: garfish; Japanese plums; yukari shiso salt; bamboo leaves; grapeseed oil; Chinese white glutinous rice; kaffir lime leaves; sake; limes; lemons; fresh ginger; Japanese rice vinegar; red chillies; coriander leaves; honey; fish sauce; soy sauce; mirin; caster sugar
    • Categories: Grills & BBQ; Main course; Basque
    • Ingredients: red capsicums; yellow capsicums; white onions; prosciutto; red chillies; tomato paste; basil; sashimi grade yellowfin tuna
    • Categories: Grills & BBQ; Sauces for fish; Main course; Spanish
    • Ingredients: baby broad beans; baby leeks; artichoke hearts; serrano chillies; lemons; olive oil; blanched almonds; red capsicums; dried red chillies; bass groper
    • Categories: Fried doughs; Main course
    • Ingredients: self-raising flour; beer; vegetable oil; flathead; lemons; oven fries; salted capers; grapeseed oil; eggs; Tabasco sauce; chives; tarragon; parsley; cornichons
    • Categories: Salads; Main course
    • Ingredients: sesame seeds; vegetable oil; mullet fillets; potato starch; green mangoes; mangosteen; red onions; dried shrimp; mint; perilla; Vietnamese mint; red chillies; jasmine rice; Vietnamese fish sauce; soy sauce; shao hsing wine; caster sugar; sambal oelek; lemongrass; limes
    • Categories: Salads; Main course; Australian
    • Ingredients: eggs; breadcrumbs; ground almonds; lemons; plain flour; vegetable oil; red capsicums; thyme; sherry vinegar; chives; anchovies; salt-packed baby capers; asparagus; vine tomatoes; crabmeat; salad onions; King George whiting
    • Categories: Stocks; Appetizers / starters; Japanese
    • Ingredients: leeks; carrots; Lebanese cucumbers; potato starch; vegetable oil; daikon radishes; chives; dashi powder; soy sauce; mirin; coral cod
  • Escabeche
    • Categories: Appetizers / starters; Spanish
    • Ingredients: cumin seeds; chilli powder; red mullet fillets; olive oil; garlic; bay leaves; thyme; red chillies; bittersweet Spanish paprika; coriander leaves; dill; mint; parsley; dried oregano; crusty bread
  • Thea Dianne's salmon keftethes
    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Greek
    • Ingredients: brown onions; ground cumin; ground cinnamon; nutmeg; vine tomatoes; tomato paste; salmon; parsley; mint; lemons

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Penguin Books Australia

    Q & A with author Roberta Muir.

    Full review
  • ISBN 10 1921382767
  • ISBN 13 9781921382765
  • Published Oct 24 2012
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Imprint Lantern Books

Publishers Text

For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry or Alex Herbert's fish'n'chips. Or treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine or Frank Camorra's Galician-style octopus.

There's also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns and bugs.

With beautiful photos of all the recipes to help you decide what to make, and illustrations of the various species so you know what to look for at the fishmonger, Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home – with delicious results every time.

Other cookbooks by this author