Lime and lemongrass BBQ skewered prawns

For this recipe we have allowed 6 prawns to a skewer and 2 skewers per person. You may vary this recipe by doubling the ingredients to feed more people or modify portions to be an entree.

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Grilled rocklobster with zucchini and creamy lemon pesto

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Grilled fillets of garfish topping with a salsa of cucumber capers tomato and anchovies

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Garlic prawn pasta

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Grilled silver warehou topped with black olive crust, served with a tomato and basil salad

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King threadfin with fritters and tapenade

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Huon style blue-eye trevalla

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Gurnard nettles artichokes toasted cream and crab head sauce

Gurnard, nettles, artichokes, toasted cream & crab head sauce by Aaron Ward from the Appetite for Excellence tour proudly supported by FRDC.

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Redclaw (or Marron) with a garlic dill glaze and watercress cream

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Tea-smoked leatherjacket with avocado and frisse lettuce salad

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