World of milks
Plant-based milk is nothing new. The Ancient Romans would pound almonds in a mortar with a pestle and then water down the paste to make
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Crispy soft shell crab rolls
As is often the case with seafood, less is more. Soft shell crab yields the best results when prepared simply – sautéed, grilled or lightly
From the Adriatic with love
Once hidden behind the Iron Curtain, a handful of European countries are redefining the food we eat. For the best part of the 20th century,
The Shorehouse
Alex Lavery may be young, but his determination to excel as a chef has seen him cook in some of the best restaurants in Australia,
Portuguese chilli chicken
This summer is going to be the season of Portuguese chicken. Grill it, baste it, rest it and serve with loads of spicy chips and
Understanding wild caught fish
Sustainable harvest Commercially harvested wild-caught fish species can generally be separated into two categories – white fish and oily fish. White fish are generally found
What is sundry seafood?
Alaskan salmon Known for its rich colour, distinctive flavour and range of textures, Alaskan canned salmon is prized as the highest quality canned salmon in
A comprehensive guide to molluscs – bivalves
Bivalve molluscs What are bivalve molluscs? Bivalves are a class of molluscs that have two, usually similar, shells connected by a flexible ligament. Clams, mussels,
A comprehensive guide to molluscs cephalopods
Cephalopods Cephalopods are found in oceans and estuaries all over the world, from intertidal waters to great depths. These species are commodity seafood products that
The ultimate guide to crustaceans
Crabs Spanner crabs How do you cook spanner crab? With spanner shaped claws, this crustacean is beautifully coloured and has a delicate, sweet, subtle flavoured