A fresh seafood platter can be enjoyed at any time of year, but is especially popular in the Summer months. Thank you to the chef from Nick's Bar And Grill restaurant, for this gorgeous recipe.



Average: 5 (1 vote)


Per Serve:

2 king prawns (cooked)
2 Tasmanian mussels, steamed, with tomato salsa
2 slices smoked salmon
2 Sydney rock oysters, natural
2 marinated baby octopus

Tomato Salsa:
1 vine-ripened tomato, diced
¼ yellow and ¼ red capsicum seeded & diced
2 cloves garlic crushed
1/2 small red onion diced
extra virgin olive -oil to dress

mixed lettuce leaves
flat leaf parsley
red onion thinly sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Peel King Prawns (head and tail left on) and remove the vein down the back , then lightly rinse.

Thoroughly clean and scrub fresh Tasmanian Mussels, (ensure beards are removed), then steam in a little white wine in a pan with a tight-fitting lid until open (about 2-3 minutes). Do no over-cook and discard any that do not open.

Cool and serve topped with tomato and capsicum salsa.

Arrange smoked salmon with a few thin slices of red onion and sprinkle of capers.

Serve Sydney rock oysters natural, with lemon to garnish

Baby octopus can be bought freshly marinated at the markets and ready to serve, or you can make a simple marinade from extra-virgin olive oil, fresh herbs, lemon and lime juice and garlic and chilli to taste.

Arrange all seafood decoratively on chilled plates with a few mixed green leaves and garnishes as above.

Tomato Salsa:
Toss all ingredients with enough oil to dress and salt and ground black pepper to taste.