Baked Crab Dip - Pier 424 Seafood Market This rich, cheesy, and spicy crab dip is Packed with crab meat, tangy cheddar, and a kick of Old Bay seasoning. Serve hot with crostini, crackers, or crudités, or simply dive...
BBQ Grilled Carabineros Prawns with Bloody Mary Dipping Sauce These beautiful Carabineros are the king of all prawns and named after the Spanish Border Guards, whose uniform once featured the distinctive deep red colour. A decadent treat. The flavour...
Hot Smoked Oysters Prepare to be blown away by the incredible smoking capabilities of the Charlie Charcoal Oven! With just a piece of fruit wood added to the charcoal, your dishes will be...
Black Garlic Roasted Jumbo Prawns with Pickled Lemon and Coriander by Chef Bart Van Der Lee. Charcoal cooking seafood creates a gorgeous aroma in the Charlie Oven. It prompts memories of summer. The aroma creates anticipation. This recipe uses black garlic and preserved lemons. It's incredible, especially when...
Whole Wood Fired Turbot with Lime, Thyme, And Hazelnut Vinaigrette by Chef Bart Van Der Lee. Fish cooked over charcoal delivers truly incredible flavour. Try this recipe for Turbot. It is one of the kings of the sea! Delicious and extravagant. We cooked this dish as...
Grilled Octopus Salad with Fresh Pepper And Onions by Chef Bart Van Der Lee. Grilled fresh octopus salad prepared by Chef Bart Van Der Lee on the Charlie Oven Fish and Seafood Masterclass. Bart takes you through the stages from boiling the octopus to...
Chargrilled Lobster With A Chilli Herb Sauce Fresh lobster grilled with a chilli herb dressing made with the lobster innards.
Cold-smoked Trout Making your own smoked fish is a real delight. Easy to do and a real crowd-pleaser. Trout is a lovely alternative to salmon.
Miso Salmon with Miso Aubergine Japanese flavours offer a wonderful delicate flavour to food. This dish uses a miso glaze which elevates a humble piece of salmon to a dish you would be happy to...
