Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked.
Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers.
This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world.
Matthew Evans is a former chef and food critic, the author of Gourmet Farmer Deli Book and The Real Food Companion, a writer for Feast magazine, and a farmer. Nick Haddow is a cook, award winning cheesemaker and founder of The Bruny Island Cheese Company. Ross O'Meara is a chef and a smallholder in Tasmania.