South Melbourne Market

Join Robert to learn where to source sustainably caught or farmed seafood, how to select the best of the days catch, the best ways to store it and cook it. Using everyday seasonal ingredients and quick, easy methods, Robert will show you how to create:  Normandy-style mussels in a creamy cider sauce with bacon and mushrooms, accompanied with crusty baguette; wok-steamed garlic and ginger snapper fillets and broccolini, served with coconut jasmine rice, spring onions and fragrant herbs; oven- roasted oatmeal crusted mackerel with Dijon mustard dressing  and char grilled asparagus spears; and finally, pasta with a quick Sicilian tomato-chilli sauce, topped with pan-fried whole sardines with tangy lemon zest, garlic, caper and parsley gremolata.