Squid Ink Pasta with Cherry Tomatoes & Vongole

Squid ink pasta has been on my to do list for years. I never got around to it as I just couldn't find the squid ink in my area. The local seafood shop only sells cleaned squid and when I asked for squid ink, the guy looked at me funny! The Italian deli just didn't stock it. But yesterday, a friend of mine got a few packets and so it was time to spring into action!

Stir Fried Black Bean Clams

Simple, fast, easy and so very very tasty. This classic Hong Kong style seafood dish can be cooked with clams, pipis, any other type of shellfish or even steamed fish.

Ricotta Tortellini with Seared Scallops and Salsa

This dish puts together a scallop starter and a pasta main into one mind blowing dinner. Trust me, it's good. The creamy, almost meaty tortellini are lifted by tender, juicy scallops and topped with a piquant tomato salsa.

Singapore's BBQ Sambal Chilli Stingray (skate)

Stingray is a very popular eating fish in Southeast Asia. However in Australia, it is known as Skate and does not seem to be eaten very often. This makes it a cheap fish to buy, and can be found at $3/kg from most seafood shops.

Perhaps its popularity in Asia is due to the way the dish is cooked. Roasted on banana leaf over a smoky BBQ, smothered with Sambal Chilli and served with thinly sliced shallots and wedges of lime. It really can't get any better.

Marea's Red Wine Braised Bone Marrow & Octopus Fusilli

Marea is a fine dining Italian restaurant in Central Park South, New York, where one dish especially has made a bit of a name for itself. The bone marrow and octopus fusilli.

This $32 pasta dish is an Italian styled homage to the American tradition of surf and turf comprising of handmade durum fusilli in a luscious tomato based sauce with red wine braised octopus and bone marrow cubes.

Doyles at the Sydney Fish Market - Perfectly Light and Crispy Fish and Chips

A visit to the Sydney Fish Markets for lunch has always been one of my more favoured and regular activities. However, over the past year or so, I've become very dissatisfied with the standard of seafood there. Generally, the platters are way too big, stuffed with too many fries, and the quality of the fish and oysters always lacking.

How to Cook Genuine Sour, Spicy Tom Yum Goong (Thai Tom Yum Prawn Soup)

Peel prawns, removing heads and shells but not the tails. De-vein around a dozen prawns. While you are doing this, boil 4 cups of chicken stock.

Cockle Shells (blood cockle)

Let me start of by saying I absolutely love love love these little shellfish. It's almost a fetish for me, made much more severe due to the fact that I am not able to get these shellfish in Sydney (until today). I only get to eat them when I go back to Singapore, but when I do I can go quite mad with greed. I've been known to buy 4kg to share between four friends in one sitting...we unfortunately were only able to eat half of that amount.