With seafood in mind, we dropped in to visit our friends and Captain Baxter St Kilda. Perched high above St Kilda Beach, their incredible views across the bay are well loved amongst Melbournians. The inspo behind their seafood inspired menu comes from the view that spills n through every window
So who better than Captain Baxter's Executive Chef Mathew Dawson to show us how to make the most incredible (and simple) seafood dish to seriously wow our Christmas guest. Because who wants to slave away over a hot stove when there's fun to be had? Not us
Matt's tip: wherever possible, buy local, fresh seafood - not frozen
Cold seafood 'taste of the sea'
Ingredients (Serves 2)
2 yabbies or marrons or Moreton Bay or Balmain bugs
4 oysters (opened by your local fishmonger)
4 mussels (scrubbed, de-bearded)
1 blue swimmer crab
4 Australian wild caught prawns, cooked
150ml cocktail sauce
100g sea vegetables
To cook the crabs and yabbies, boil water with a good amount of salt. Lower the crab and yabbies in and cook between 10-15 minutes. The more you put in the longer it will take. When ready scoop out and place into ice water for roughly 5 minutes to cool
Using the same pot (and water), place your clams and mussels in a bamboo steamer and place on the top of the boiling pot of water. Cover with steamer lid and just cook until the shells open, then remove quickly. Place in fridge to cool. When ready to handle, remove from shells, keeping the shell to serve in. Toss the clams and mussels in their dressing and place back in half shell to serve.
Mussel and clam dressing
20ml Australian extra virgin olive oil
5-10ml malt vinegar
2 shallots, finely diced
150ml red wine vinegar
Place ingredients into a pot and bring to the boil. Allow to cool then serve.
20ml tomato sauce
30ml Worcestershire sauce
500g whole egg mayonnaise
4g tabasco sauce
Juice of 1/2 lemon
Pinch of salt
Add ingredients together and mix well. Adjust to taste if necessary.
Carefully arrange your cold seafood on a platter (refer to our photos for placement). Trying your very best not to eat the oysters before you serve to the table.
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