Aquaculture Stewardship Council Easter cookbook. Delicious recipes made easy to feed the family.

Aquaculture Stewardship Council Easter Cookbook
Aquaculture Stewardship Council Easter Cookbook

The Aquaculture Stewardship Council (ASC) is encouraging Australians to eat seafood responsibly and support Australian farmers this Easter with the launch of its FREE downloadable Easter cookbook. The cookbook features recipes showcasing the delicious and responsibly farmed seafood produced by ASC-certified farms, inspiring Aussies to support sustainability during Easter celebrations.

The cookbook features recipes from renowned Australian chefs including Mark Olive, John McFadden, and Courtney Roulston and responsibly farmed Pacific Reef Tiger Prawns, Yumbah Abalone, and Clean Seas’ Spencer Gulf Kingfish.

Here are a few recipes to try out:

Lemon Myrtle Prawn Linguine

by Mark Olive

Ingredients | Serves 4
• 12 large (green Pacific Reef black tiger) prawns
• 330g fresh pasta (or dried egg fettuccine)
• 800g fresh crushed tomatoes (or 2 tins crushed tomatoes)
• 2 large tomatoes
• 1 cup red wine
• 2 tsp ground lemon myrtle
• 2 tsp ground bush tomato
• 2 tsp saltbush
• 2 tsp ground mountain pepper
• 2 tsp honey
• 1/3 cup chopped fresh parsley
• Grated pecorino/parmesan cheese


  1. Clean, peel and devein prawns and set aside in the fridge. In a saucepan on low heat pour in the crushed tomatoes. Add the wine, and dried ingredients, and simmer long enough for the native herbs to hydrate. A good ten minutes is usually enough for the sauce to reduce its moisture. Then stir through the honey.
  2. In a separate saucepan, boil salted water to cook the pasta fettuccine al dente.
  3. Remove prawns from fridge. Chop the 2 large fresh tomatoes, add parsley, then prawns to a saucepan and simmer for a few minutes until cooked. Remove from heat.
  4. Drain the pasta, allow moisture to steam off, and then fold through the sauce.
  5. Serve immediately with grated cheese and a sprinkle of lemon myrtle.
Lemon Myrtle Prawn Linguine
Lemon Myrtle Prawn Linguine

Salt & Pepper Abalone

by Guy Turland

Ingredients | Serves 2-3
• 5 ASC certified Yumbah greenlip abalone
• ¼ cup flour
• ¼ cup corn flour
• ½ tsp salt
• ½ tsp white pepper
• 1 clove garlic, sliced
• 1 chili, finely chopped
• 1 lemon myrtle or kaffir lime leaf
• 1lt frying oil (vegetable, grape seed)
• Lemon wedges
• Kimchi mayo1 cup Mayonnaise to 4 tsp Kimchi


  1. Make kimchi mayo by blending kimchi and mayonnaise together until smooth. Place the live abalone in an ice slurry for 15 minutes.
  2. Shuck – Face the sharp, thin edge of the abalone towards you. Using a tablespoon, place the spoon against the muscle in the middle of the shell where it’s attached, scoop out the flesh – the meat should just pop. Be careful not to cut yourself on the shell. Hold the shell down with the spoon, pull the meat back towards you, and separate from the gut membrane. Using a sharp knife cut the membrane and clean the abalone.
  3. Tenderise – place your abalone between a clean tea towel or paper towel, then with a meat mallet, rolling pin or back of a heavy based pot, tenderise your abalone for about 1 minute. Wash the abalone shell in hot water ready to use as a serving dish! Gently wipe off the sticky residue from the abalone meat with a paper towel to remove any excess moisture, then carefully slice into 2mm thin slices.
  4. Preheat the oil in a deep pot suitable for frying on high heat (180°C/350°F). While the oil is heating up, combine the ingredients for the crispy coating and mix well with a fork. Coat each piece of abalone well.
  5. Frying in small batches to ensure your oil stays hot, for each batch add a few leaves of lemon myrtle, garlic slices and chilli, fry on high heat for about 1-2 minutes, flipping after 30 seconds. Remove using a slotted spoon and place on some kitchen towel to absorb any extra moisture and oil. Serve immediately with some extra white pepper with kimchi mayo and lemon.
Salt & Pepper Abalone
Salt & Pepper Abalone

Spencer Gulf KingFish with Harissa Butter, Spinach & Yoghurt

by Courtney Roulston

Ingredients | Serves 2
• 2 x 175g fillets Spencer Gulf Kingfish, skin on
• Sea salt and pepper to taste
• 1 tbsp extra virgin olive oil
• 1 clove garlic, crushed
• 3 big cups baby spinach
• 60g butter
• 1 tbsp harissa paste
• 1 heaped tbsp pinenuts
• Juice of ½ small lemon, plus extra to serve
• ¾ cup Greek yoghurt
• ¼ cup dill sprigs to serve


  1. Heat a non-stick frying pan over a medium heat. Drizzle the kingfish with oil and season with sea salt. Cook skin-side down in the pan for 4-5 minutes, or until the skin is crispy and golden brown. Turn the kingfish over and cook for 20-30 seconds on the flesh side. Remove from the pan and set aside to continue slowly cooking as it rests.
  2. Place the pan back onto a medium heat, add in the garlic and cook for 30 seconds before adding the spinach and a pinch of salt. Stir for 1 minute or until the spinach is bright green and wilted. Remove the spinach from the pan and set aside with the kingfish.
  3. Place the pan back onto a medium heat, add the pine nuts and toast for 1 minute. Add the butter and cook until the butter is foaming, then stir in harissa paste. Cook for 1-2 minutes, or until the nuts are starting to turn golden and the harissa is fragrant. Turn off the heat and add in the lemon zest and juice.
  4. To serve, spread the yoghurt onto the base of a serving plate, top with the spinach and kingfish fillets, then spoon over some of the harissa pine nut butter. Garnish with dill fronds and serve with extra lemon wedges on the side.
Spencer Gulf Kingfish
Spencer Gulf Kingfish