Coriander Dressing with Mussels and CocklesYou can't go wrong with this impressive dish as a starter for a large crowd.
BouillabaisseA true bouillabaisse takes time to make, starting with a really good stock made from scratch.
Crayfish and Parmesan SpaghettiUsing the very freshest ingredients, and served with the salty, sharp flavour of parmesan, this makes for a sophisticated yet simple dish.
![Nasi Goreng. Picture / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/YNXZ474CZA2J2RBLDPINBMD3O4.jpg?auth=6f125a757443cb8a94781fcc00d36f9b8ba6057929b9c08280532e49a82e46b2&width=16&height=13&quality=70&smart=true)
Nasi GorengThis Indonesian dish is a great midweek meal cooked up in no time at all.
Oysters with Crispy KarengoWhen is comes to oysters, simple is best. Here I have just added delicate chardonnay vinegar and crispy karengo flakes.
Mussels, Leeks and CiderRiver Cottage Easy's mussels, leeks and cider dish, British chef Hugh Fearnley-Whittingstall says is "really a mussely version of classic leeks vinaigrette".
Crab, Ricotta and Herb OmelettesIf you have the ingredients on hand, this omelette is perfect for a quick and light breakfast.
![Mussel soup. Picture / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/5WM77VUHBUIEUGIZCVVL6PJIMU.jpg?auth=4805fdf961e0b0ffd79b7a762a9aeca600cb9185b8aa990dc0e2d9e0818eb735&width=16&height=13&quality=70&smart=true)
Mussel SoupA piece of chewy sourdough alongside this warming mussel chowder makes it a meal on its own.
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Advertise with NZME.Coconut Milk Soup with LobsterIn this decadent soup, even small amounts of well-chosen spices can yield big, aromatic flavour.
Prawns with Chinese CabbageThe dressing for this recipe is also delicious drizzled on coleslaw, chicken kebabs, added to a miso soup or here, in a stir-fry.
![Oyster Po' Boy. Picture / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/MVYEHJV477TU7W6LXHI5WAKLZI.jpg?auth=5707330381ee39c47bdd78992bd9e15ccecb6acd9a2aba0454b535c0f8ad4396&width=16&height=12&quality=70&smart=true)
Oyster Po' BoyMake a start on this recipe the day before serving, as the oysters need a long soak in buttermilk.
Squid Ink Tagliatelle with Paua and Crayfish BisqueJay Sherwood of Amisfield shares a luxurious recipe, designed to be savoured both in the preparation and the devouring.
Oven-Baked ScallopsThis dish was introduced by S.P.Q.R's chef Giovanni Pisu, who hails from Sardinia. It is a crowd favourite and very simple to make.
Seared Scallops with Avocado and Mango SaladThis dish is light and summery and a wonderful starter for a dinner party.
![Crumbed mussels. Picture / Babiche Martens](https://www.nzherald.co.nz/resizer/v2/W4LGHX23CRSMOBVMXBN343O35E.jpg?auth=053f3d14228352c2e604a16f3cfc39984ffc8c4851f55c1b1610a6b587603094&width=16&height=13&quality=70&smart=true)
Crumbed MusselsBegin your evening by serving these decadent stuffed mussels with your pre-dinner drinks.
Asparagus and Scallop LinguineA warm and comforting linguine dish that's best served with crusty garlic bread.
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Advertise with NZME.Squid on a StickElegant, dainty and easy to eat - Josh Emett's squid on a stick is perfect for packing into a hamper and caramelised on the barbecue.