Rice noodle cannelloni of asparagus and blueswimmer crabmeat with a ginger-soy butter Fish; First Course - A recipe from Great Australian Chefs, This is Andrew Blake's recipe for Rice noodle cannelloni of asparagus and blueswimmer crabmeat with a ginger-soy butter

Seared scallops with green beans and baba ghanoush Fish; First Course - A recipe from Mietta and Friends, This is Joan Cambell's recipe for Seared scallops with green beans and baba ghanoush

Steamed oysters with Thai flavours Fish; First Course - A recipe from Mietta and Friends, This is Iain Hewitson's recipe for Steamed oysters with Thai flavours

Rare peppered salmon Fish; First Course - A recipe from Mietta and Friends, This is Iain Hewitson's recipe for Rare peppered salmon

Oysters with seasame akame salad and soy jelly Fish; First Course - A recipe from Great Australian Chefs, This is Gillian Hirst's recipe for Oysters with seasame akame salad and soy jelly

Sea urchin custard with salmon eggs on toast, oysters in wakame cream Fish; First Course - A recipe from Great Australian Chefs, This is Chris Jackman's recipe for Sea urchin custard with salmon eggs on toast, oysters in wakame cream

Lasagne of scallops with peas and bacon Fish; First Course - A recipe from Great Australian Chefs from Neal Jackson

Red date and tomato curry of geraldton scoallops Fish; First Course - This is Gary Jones' recipe for Red date and tomato curry of geraldton scollops

Grilled red mullet with lemon chilli and marjoram Fish; First Course - "I discovered red mullet when I was cooking at the Illiad restaurant back in the early 1970s

Deep-fried oysters with garlic chives in bean-curd pastry Fish; First Course - A recipe from Mietta and Friends, This is Cheong Liew's recipe for Deep-fried oysters with garlic chives in bean-curd pastry

Red roast snapper, calamari shavings and snow pea shoots Fish; First Course - A recipe from Mietta and Friends, This is Cheong Liew's recipe for Red roast snapper, calamari shavings and snow pea shoots

Mussel and prawn tagine Fish; First Course - A recipe from Great Australian Chefs, This is Greg Malouf's recipe for Mussel and prawn tagine

Seared scallops with white truffle butter Fish; First Course - A recipe from Great Australian Chefs, This is David Pugh's recipe for Seared scallops with white truffle butter

Prawns in potato waistcoats with a sauce of Indian spices Fish; First Course - A recipe from Great Australian Chefs, This is Dietmar Sawyere's recipe for Prawns in potato waistcoats with a sauce of Indian spices

Chilled egg tofu with yabbies and mitsuba Fish; First Course - First remove the meat from the 12 cooked yabby tails by gently twisting the tail from the head until it becomes separated

Steamed blue swimmer crab with tamarind and "angels' hair" Fish; First Course - A recipe from Mietta and Friends, This is Phillip Searle's recipe for Steamed blue swimmer crab with tamarind and angel's hair

Oysters with cucumber in ham jelly Fish; First Course - A recipe from Mietta and Friends, This is Phillip Searle's recipe for Oysters with cucumber in ham jelly

Salt and native pepperleaf prawns, crocodile and vietnamese pickles, sweet chilli lemon myrtle dipping Sauce Fish; First Course - A recipe from Great Australian Chefs, This is Craig Squire's recipe for Salt and native pepperleaf prawns, crocodile and vietnamese pickles, sweet chilli lemon myrtle dipping Sauce

Atlantic salmon tartare Fish; First Course - A recipe from Mietta and Friends, This is James Tan's recipe for Atlantic salmon tartare

Sea scallops wrapped with bacon grilled with red wine sauce Fish; First Course - A recipe from Great Australian Chefs, This is Osamu Uchino's recipe Sea scallops wrapped with bacon grilled with red wine sauce

Tartare of Macquarie Harbour Petina Ocean Trout with Goat's Cheese Fish; First Course - A recipe from Great Australian Chefs, This is Tetsuya Wakuda recipe for Tartare of Macquarie Harbour Petina ocean trout with goats cheese

Rolled salmon marinade with mud crab cream sauce Fish; First Course - A recipe from Great Australian Chefs, This is Masahiko Yogo recipe for Rolled salmon marinade with mud crab cream sauce