Ingredients: 3 tbsp cooking oil, 3 cups finely grated cheese, 2-3 tbsp roughly chopped coriander leaves, 3 green shallots (finely sliced with white and green parts in separate bowls), 750g green prawns (peeled, deveined and sliced in half lengthways), fre

Ever wanted to add something light and a little zesty to your table experience? Catch a lot of prawns on the last full moon and don’t know how to do them culinary justice? Here’s a simple recipe to get your mouth watering. In a nutshell, these prawn quesadillas are single tortillas that are folded over, with a prawn and cheese filling, and then baked in the oven until the tortillas are almost crispy.
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Cooking up a creamy crab quiche
Lynn Bain | February 2017

A bunch of chives

Lynn wrote an article on extracting crab meat in the August issue of Queensland Fishing Monthly last year. This month, she follows on with another recipe using crab meat. It’s still the hot crabbing season right now, so there’s time to catch and cook up a feed. The wonderful seafood flavour of crab is very apparent in this creamy, cheesy, savoury quiche. The crab quiche can be served hot, cold or at room temperature for a delicious lunch or light dinner.
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The ingredients for the batter – 1 cup self-raising flour, 1/2 cup cornflour, 2 eggs, 1/2 teaspoon bicarb soda, salt, pepper, 250ml ginger beer and potatoes (not pictured).

Back in the day, we Bulimba State School year eight girls (back when year eight was a primary school grade) had to travel by tram to East Brisbane State School for ‘domestic science’ classes. When we were finally let out of class, we’d all gallop across the road to the local fish and chip shop for two shillings worth of potato scallops to eat while we waited for the return tram. In those days, that amounted to six scallops. Boy, those scallops were good. I can still remember the golden, crispy, salty taste of those scallops.  
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Making a crabmeat lasagne
Lynn Bain | October 2016

Ingredients for the seafood meat layer
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Crab cakes served with beery remoulade.
Lynn Bain | September 2016

The ingredients for the crab cakes: crab meat, fresh thyme, dry mustard, mayonnaise, Worcestershire sauce, salt, egg, dried breadcrumbs, fresh parsley, canola oil for sautéing, lemon.

Following on from last month, I’ll be creating a delicious afternoon snack – crab cakes with beery remoulade. The remoulade has been infused with the flavour of beer for the perfect entrée to an afternoon BBQ.
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Crab meat extraction
Lynn Bain | August 2016

There’s so many classic crab meat delicacies: seafood lasagne, crab meat lasagne, the legendary crab sandwich and the cook testing benchmark that is the crab cake. Everybody should have a crab cake recipe in their repertoire, as an example of kitchen skill and understanding of local ingredients. If binders like potato or bread are used, it indicates whether you’re getting a crab cake or a cake flavoured with crab. This month, we look at extracting the meat from a sand crab.
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Salt and pepper baby octopus
Lynn Bain | July 2016

The spicy (Schezuan pepper) and briny (freshly ground salt) flavours partner beautifully with baby octopus.
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The partnership of crunchy tempura batter and seafood is delightful; especially when you add the wonderful brininess of oysters into the mix. I add an egg to the tempura batter ingredients, which is not traditionally done, however I have found that this batter sticks better to the seafood (especially slippery little suckers like oysters). Another tip is to ensure that your soda water is icy cold when adding it to make the batter. When deep-frying tempura batter the batter does not have to turn a deep golden colour as in beer batter – a pale coloured batter is perfect.
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BBQ skewered prawns
Lynn Bain | May 2016

Skewered prawns are a simple affair, yet they can be enhanced by a little creative presentation.
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