Quick & Easy
Fuss-free seafood dinners for busy weeknights.
Thai Green Barramundi Curry
Gold Coast barramundi simmered in a fragrant Thai green curry sauce. On the table in 25 minutes and tastes like restaurant quality.
Garlic Butter Pipis
Gold Coast pipis steamed open in white wine and garlic butter. Five minutes to cook and best eaten straight from the pan with crusty bread.
Seared Tuna with Japanese Mayo
Gold Coast tuna steak seared rare in a sesame crust, sliced thin and served with Japanese mayo and soy. A dinner that looks like it took all day.
Gold Coast Salt and Pepper Squid
Crispy squid rings tossed in a classic salt and pepper crust. A pub favourite that is just as good made at home with fresh local squid.
Coconut Masala Mussels
Black mussels steamed open in a quick coconut and tomato masala.
Garlic Butter King Prawns
King prawns tossed fast in garlic, butter and a squeeze of lemon.
Pan-Seared Salmon with Greens
Crisp-skinned salmon portions with a quick pan of green vegetables.
Golden Crumbed Flathead
Flathead fillets in a crisp golden crumb, shallow fried until light.
Spiced Pan-Fried Mackerel
Whole blue mackerel rubbed with a turmeric and chilli paste, pan fried crisp.
Korean BBQ Baby Octopus
Gold Coast baby octopus char-grilled in a sweet Korean marinade and finished with sriracha mayo. Sticky, smoky and ready in under 20 minutes.
Red Curry King Prawns
Medium green king prawns simmered in a fragrant Thai red curry sauce with coconut milk. Serve over steamed rice for a weeknight feast.
Chilli Mussels with Crusty Bread
Fresh local mussels steamed open in a bold chilli tomato sauce. Pour the broth over thick slices of crusty bread and eat straight from the pot.
Seared Scallops with Garlic Butter
Tasmanian scallop meat seared golden in a hot pan with garlic butter and a squeeze of lemon. Simple, quick and genuinely special.
Spanner Crab with Garlic Butter
Queensland spanner crab halves warmed in garlic butter and finished with lemon. No fuss, just great crab.
Mahi Mahi Fish Tacos
Gold Coast mahi mahi pan-fried until golden and tucked into warm tortillas with sriracha mayo and crunchy slaw. A Friday night favourite.