Australian Fish & Seafood Cookbook

Food & Drink

Australian Fish & Seafood Cookbook gathers four culinary heavyweights—Stephen Hodges, Sarah Swan, Anthony Huckstep and John Susman—to turn 480 pages of coastal know-how into the country’s most trusted seafood bible. From barramundi and bugs to sustainable shellfish, each recipe pairs restaurant technique with home-kitchen sense, making weeknight dinners and long-weekend feasts equally doable.

Step-by-step photos and hand-drawn illustrations show how to select, fillet, brine and plate like a pro, while tasting notes introduce lesser-caught locals such as pearl perch or yakka. Health-focused cooks will appreciate the at-a-glance nutrition data and low-waste tips that stretch every dollar and every fish.

This hefty 2016 first-edition hardback from Murdoch Books arrives with minor cover scuffing and light foxing on the front papers—cosmetic only and priced accordingly. At 2.2 kg it ships securely wrapped, ready to anchor any cookbook shelf or coffee-table display.

Perfect for anglers, chefs and ocean-loving foodies, the Australian Fish & Seafood Cookbook turns the day’s catch—or the market’s best—into memorable, flavour-packed meals.