Recipes - Fair Seafood

Phone:

(08) 4444 5555

FAQ

Order tracking

Recipes

Close-up overhead view of Casareccia pasta coated in a bright green herb sauce on a dark round plate, topped with finely minced salmon and pieces of deep golden crispy salmon skin scattered across the surface.

GEOFF’s Ōra King Salmon Tail, Casareccia Pasta with Salsa Verde…

Close-up of pan-cooked fish fillet in citrus and olive sauce, garnished with pine nuts, capers, and parsley, with the edge of a knife and fork resting on a linen napkin.

GEOFF’s Fish Ligurian Style…

Macro close-up of cooked spaghetti alle vongole, showing open clam shells, halved cherry tomatoes and chopped parsley glistening in olive oil.

GEOFF’s Spaghetti or Linguine Alle Vongole…

Low angle close up of poached Ora King salmon fillet with velouté sauce pooling around the base, spring onion rings on top, green beans and carrots soft focus behind.

GEOFF’s Cider Poached Ōra King Salmon with Adelaide Hills Velouté….

Overhead view of poached bearded rock cod in cream sauce with Goolwa pipis, roasted baby potatoes, green beans and baby carrots on a dark ceramic plate with grey linen

GEOFF’s Normandy Style Bearded Rock Cod with Adelaide Hills Cider and Goolwa Pipis…

Overhead pulled-back view of saffron risotto with tiger prawns in a black bowl on a dark metallic surface, grey linen napkin and cutlery to the left

GEOFF’s Saffron Risotto with Prawns…

Overhead close view of a steamed white fish fillet coated in urchin butter with visible desert lime pieces and chopped herbs, plated on a black plate with yellow baby carrots and green beans alongside, fork and knife to the left.

GEOFF’s Steamed Fish with Urchin Butter and Australian Bush Herbs…

GEOFF’s Mussels with a Tomato Base…

A freshly opened long-spine sea urchin shell photographed from above, surrounded by dark spines up to 30cm across. Inside, four large lobes of deep gold roe sit plump and intact against the pale inner casing — harvested from the rocky reefs of the NSW South Coast by diver Chris Theodore of Sea Urchin Harvest, Tomakin.

JAMIE’s Sea Urchin Butter…

JAMIE’s Octopus Spanish Style…

baking tray of bronze whaler portions fresh from the oven, each thick white fillet coated in melted golden uni butter with visible herbs. The butter has pooled across the tray, basting the fish as it cooked. Image by Stefan Andrews, Great Southern Reef Project Weird & Wonderful Masterclass.

JAMIE’s Bearded Rock Cod with Urchin Butter…

Whole fresh Australian snapper on warm timber board, Port Jaffa catch via Fair Seafood

JAMIE’s Whole Baked Snapper en Papillote…