RECIPE: Larissa Sewell for Adelaide Central Market
Elevate your Easter seafood experience with the ultimate sustainable seafood platter, sourced exclusively from Fair Seafood—a pioneering business committed to revolutionising the seafood industry. Fair Seafood are passionate about sustainability and traceability, and forge meaningful relationships with fishermen, ensuring the freshest and finest catches. Dive into the ocean’s bounty with Southern Rock Lobster, Akoya Pearl Oysters, Smoky Bay Pacific Oysters and South Australian King Prawns—all meticulously selected for quality and environmental responsibility – a true Oceanic Feast.
The latest addition to the Market offering, Fair Seafood prioritises environmental stewardship by supporting local fishing communities. By ensuring that their seafood is sourced from well-managed fisheries, Fair Seafood guarantees that customers can enjoy their delicious products while minimising their ecological footprint. They are the first and only Australian seafood wholesaler and retailer to provide 100% fisher-to-consumer traceability on all products. They are also only one of two.
Owner and Co-Founder of Fair Seafood, Amanda Prance, says consumers are starting to look for transparency when it comes to where their food comes from “With the uncertain origins and labelling of much of the seafood sold in Australia becoming increasingly contentious, Fair Seafood promises that everything from the stall, fresh or cooked, will be fully traceable, meaning customers can know where, when, by whom and how it was caught and even more importantly when and how it was processed.”
Recipe: Larissa Sewell’s Sustainable Seafood Platter
Ingredients
- 900g Southern Rock Lobster, cleaned and halved
- 6 Akoya Pearl Oysters
- 6 Smoky Bay Pacific Oysters
- 500g South Australian King Prawns
- Lemon and lime
- Flaked Ice to Serve
Accompanying Sauces
Chardonnay Vinegar Mignonette
- 1/2 cup FORVM Chardonnay vinegar
- 1 shallot, finely minced
- Freshly ground pepper and flaky sea salt to taste
Pomegranate Vinaigrette
- 1/4 cup pomegranate molasses
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 shallots, finely minced
- Pomegranate arils, to serve
- Finely diced cucumber, to serve
- Fresh coriander, to serve
- Freshly ground pepper and sea salt, to taste
Accompanying Dry-Aged Sashimi Plate
Indulge in Fair Seafood’s exclusive Dry Aged NZ King Ora Salmon and Dry Aged Kingfish sashimi, boasting a delicate texture and unparalleled flavour. Savour the fish’s delicate texture and unparalleled flavour by drizzling with olive oil, or a touch of blood orange agrumato, and a squeeze of native finger lime.
Image credit: Morgan Sette
