Seafood
We taste-tested 21 cans of supermarket tuna in oil and Sirena didn’t win
Good Food tin-fluencer Frank Sweet scours the Seven Seas for Australia’s tastiest canned tuna. More than 20 cans, pouches and one stinky office later, here’s how they ranked.
- Frank Sweet
Adam Liaw’s 10-minute blackened barramundi brings the heat
This recipe adapts an American soul food technique, searing spice-rubbed fish to create a delicious savoury crust.
- < 30 mins
- Adam Liaw
Garlic-butter and white-wine prawns over wilted spinach
One pan, 10 minutes and a delicious dinner that everyone will love is on the table.
- < 30 mins
- Danielle Alvarez
Polpette di sarde (Sicilian sardine meatballs)
With ready-filleted sardines widely available, these meatballs are an easy midweek option.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Lobster and fries – the high-low luxury Mum deserves this Mother’s Day
Look, we tried to get Entrecote’s secret sauce recipe, but no dice. Instead, we’ve landed the next best thing: a decadent seafood dish designed to dazzle.
- Jason M Jones
The pro secret that gives Mamasita’s famous fish tacos their crunch
The Melbourne Mexican restaurant shares its signature recipe for beer-battered snapper.
- 30 mins - 1 hr
- Jimmy Garside
Adam Liaw’s poached snapper with anchovy parsley butter
Instead of using stock, this simple poached fish dish mixes offcuts such as parsley stalks and lemon pieces with a flavourful butter.
- < 30 mins
- Adam Liaw
Big aromatics, zero fuss: Dazzle the table with this one-tray coconut curry fish
Send your taste buds on a Thai holiday with this vibrant one-tray wonder. Ready in under an hour, it delivers complex, slow-cooked depth without the sweat.
- 30 mins - 1 hr
- Jessica Brook
Adam Liaw’s steamed snapper with red curry butter
I love steamed fish, and pairing it with a richly flavoured butter is both wonderfully simple and extraordinarily delicious.
- < 30 mins
- Adam Liaw
The lobster roll is great, but the prawn roll is magnificent at this new seafood shop
The owner supplies fish to top restaurants like Margaret and is now making fancy sandwiches that tap into nostalgia and use the Rolls-Royce of buns.
- Sarah Norris