You will need: (2 large tenderised Octopus tentacles) (200ml freshly squeezed lemon juice) (100ml olive oil) (1 large tablespoon oregano,dried or fresh) (sea salt and freshly ground black pepper to taste).

Prepare marinade by combining the lemon juice,oil and oregano.Season to taste with salt and pepper.Place the well washed octopus tentacles in the marinade for 1 hour.Remove the octopus and reserve the marinade.

Preheat char-grill,bbq or griller.Barbcue the octopus,basting regularly with reserved marinade.When cooked the octopus will change colour,becoming dark red on the outside and milky white inside.Frequent basting with the marinade will ensure the octopus dosnt dry out.

Barbecued Scallops (serves 4)

You will need: (16 fresh live scallops in closed shells) (3 lemons) (cracked pepper).

Place closed scallops on hot barbeque.Leave until they open and then remove intestinal tract.Serve in the shell and season with lemon juice and cracked pepper.

Marinated Bream (serves 4)

You will need: (1 kg bream fillets) (sea salt and freshly ground black pepper) (1 tablespoon oil).For the marinade you will need (1 tablespoon fish sauce) (1 tablespoon chinese cooking wine) (1 teaspoon oyster sauce) (half teaspoon fresh ginger,finely chopped) (2 shallots,thinly sliced) (2 teaspoons five spice powder).

Slice the bream fillets diagonally into 2cm strips and season with salt and pepper.Place in the marinade and refrigerator for 1 hour.

Heat the oil in a frying pan,drain the fish fillets and fry for 30 seconds on each side.Serve immediately with stir-fried Asian noodles.

Prepare the marinade in a bowl by combining fish sauce,wine,oyster sauce,ginger,shallots and five spice powder.

Cockles with black bean sauce (serves 4)

You will need: (2 kg cockles or pippies) (1 tablespoon vegetable oil) (half teaspoon sesame oil) (1 bunch spring onions,sliced) (4 cloves garlic,sliced) (1 teaspoon ginger,peeled and grated) (200ml chicken stock) (1 nip of brandy) (1 tablespoon black bean sauce).

Make sure cockles are free of sand,rinse and drain them.

Heat vegetable oil in a saucepan on medium heat then add the sesame oil.Add spring onions,garlic and giger and cook until soft.Add the stock and warm through.Add brandy,black bean sauce and cockles.Stir well then cover with lid.Steam cockles over high heat for about 3 mins until shells fully open,discard any that remain closed.Dont over cook the cockles.To serve,place cockles in large bowl and pour liquid over the top.

Pan fried Mulloway with lemon butter (serves 4)

You will need: (1kg Mulloway fillets) (1 cup plain flour) (1 teaspoon sea salt) (1 teaspoon black pepper) (1 tablespoon butter) (4 lime leaves) (150g diced shallots) (juice of 1 lemon) (juice of 1 lime)

Stir salt and pepper into flour with fork.Coat fillets with the flour mixture.Heat butter in frying pan.Add lime leaves and shallots and cook until shallots soften.Add lemon and lime juice and cook for 1 minute.Place the fillets in the pan and cook for upto for up to 3 minutes each side.

Garnish with lime leaves or parsley and serve with rice.