This ultra simple stir fry works equally well for Redclaw (a freshwater crayfish found in dams and lakes upwards of Central Queensland) or prawns, scallops etc.Ingredients:

• Raw seafood
• Garlic
• Bundaberg Rum
• Sugar

As described to us by Daryl, a real nice nice guy we met on our trip to Rockhampton and beyond. This is another guaranteed instant wow factor recipe, sure to impress!Throw crushed garlic, uncooked Redclaw or Prawns, Bundy and sugar into a warm wok, toss around for a minute or two then ignite the Bundy with very long match or gas lighter.Once the flame has extinguished, serve on a bed of rice with garnish of red and yellow pepper, lemon juice and mint leaves.

This is a very quick and easy dipping sauce which is ideal for fresh prawns, calamari and lobster etc.Ingredients:

• S&W Whole egg mayonaise
• Berenberg tomato sauce
• Tabasco sauce
• Fresh lemon juice
• Ground black pepper
• Salt
• Fresh cooked seafood

Combine 2/3rds mayonaise with 1/3rd tomato sauce, a liberal shake of Tabasco, a half squeezed lemon , a lot of ground pepper and a pinch of salt.Mix to a smooth consistency and adjust Tabasco, lemon and salt to taste.

This is a great piquant sauce that compliments most seafood and can be knocked up in a couple of minutes.

• 4 hard boiled eggs
• 1 carton sour cream
• 2 tablespoons butter (approx)
• 1 medium onion, finely chopped
• 2 small jars of caviar or one large jar
• French bread stick

Method

Finely chop the hard boiled eggs whilst still warm and combine with enough butter to hold the mixture together. Add seasoning and press the mixture into the base of the serving dish.Combine the sour cream and chopped onion, season with salt and pepper and pour over the top of the egg mixture.

Cover and refrigerate for at least 2 hours.Just before serving, spread the caviar across the top of the mixture.Serve with a teaspoon (to spoon down to the bottom of the mixture) and spread on fresh sliced breadstick.

(Note, some “light” and “home brand” sour creams become very runny and do not set again properly).

If cooking individual pieces of fish, eg. Ocean Trout and Atlantic Salmon , always place the fillet "Skin side up" on the hotplate first. It can then be turned once to finish cooking through, but generally for only half the time for the second side.