“This is a delicious and simple way to serve any fish raw – you don’t want flavours that are too overpowering. You can make the dressing in large batches and keep it in the fridge. Also, don’t be scared of having a go at slicing the crudo yourself. If the worst happens and you rip it to shreds, just finely dice it and serve it as a tartare instead!”
Creating an ‘impressive but effortless’ Easter seafood menu for . was a snap for Alex Prichard. This is exactly how the Icebergs head chef and culinary director loves to cook for his family at home in Gerringong, on the NSW South Coast. “This is pretty much how we eat almost all year round,” he says. “We sit out on the back deck and have a barbecue. It’s amazing. I’ll always have some staples in the fridge; some vinaigrette, salsa verde, some cafe de Paris butter in the freezer. Then whatever we can manage to get, we’ll just cook
