An extravagant platter for two consisting of a selection of marinated and grilled fresh seafood.


  • 100 g fresh baby Squids

  • 300 g green King Prawns

  • 6 sea Scallops in shell

  • 200 g fresh whiting fillets

  • 3 Freshly shucked Sydney rock Oysters

  • 200 ml Extra Virgin Olive Oil

  • 2 Red chilli's

  • 3 heads Garlic

  • 2 Spanish Onions

  • 1 bunch fresh garden Mint

  • 1 bunch Flat-leaf parsley

  • 1 bunch chervil

  • 1 bunch Coriander

  • 3 Lemons

  • 3 Limes

  • 1 knob Ginger

  • 350 g vine-ripened Tomatoes

  • 250 g Butter

  • 200 ml white wine vinegar

  • cracked pepper

  • sea salt preferably Murray River pink salt


  • barbecued squid with chilli and herb salad:

  • 1.

    Roughly cut the squid into 5cm squares, and then transfer to a stainless steel bowl with the extra virgin olive oil, chilli and garlic.

  • 2.

    Season with the sea salt and let sit for at least 20 minutes.

  • 3.

    Pre-heat the barbecue plate.

  • 4.

    Make sure the plates are clean.

  • 5.

    Put the squid on the hot grill and cook for about 1 minute, turn over and cook for a further 1 minute, then remove and place into a bowl.

  • 6.

    Add the mint, parsley and coriander to the bowl, drizzle with a little more extra virgin, some sea salt and the lemon juice, toss well and serve.

  • 7.

    Don’t forget to grind cracked pepper and serve immediately

  • barbecued sea scallop with sage and garlic:

  • 1.

    Clean scallops from shell and place into a bowl.

  • 2.

    Add the crushed garlic, chilli, sage and a little sea salt.

  • 3.

    Add a small amount of extra virgin olive oil and set aside.

  • 4.

    Pre-heat the barbecue, place scallops on chargrill if fine bars, or flat grill if thick and spaced.

  • 5.

    Don’t overcook the scallops as the interior of the scallop should be just warm.

  • 6.

    When the scallops are cooked, place in bowl, add a squeeze of lemon, season and serve immediately.

  • Char-grilled king prawns with roasted garlic butter:

  • 1.

    Clean the prawns leaving the head and tail on, but remember to de-vein the poo tube.

  • 2.

    To make the butter, cut garlic heads in half, splash with olive oil and a sprinkle of thyme, then wrap garlic half’s in alfoil and place onto a reasonably hot part of the pre-heated barbecue.

  • 3.

    After about 15 minutes check garlic, it should be nicely caramelized and smell heavenly.

  • 4.

    Whilst the garlic is still warm, squeeze out the cloves into some diced butter.

  • 5.

    Add very roughly chopped parsley, check seasoning and set butter aside at room temp.

  • 6.

    When the prawns are cooked, assemble on the serving platter and just roughly place the garlic butter over the top; let the butter melt a little prior to serving.

  • grilled South Australian whiting meuniere:

  • 1.

    Carefully remove skin from fish and rub a little extra virgin olive oil into the fish, season and set aside.

  • 2.

    To make the sauce, gently warm the lemon juice, add the seasoning, and remove off heat, knock in the butter off the heat , add some roughly chopped herbs and serve over grilled fish that have been cooked on a pre-heated barbecue grill.

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