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Cooking times may vary according to the thickness of your salmon.

Discard any mussels which are open before cooking and those that are still closed after cooking.

To make prawns crunchy and bouncy, marinate with 2 tbsp of sugar for 1-2 hours in refrigerator. Rinse away sugar before use.

To make your own Cajun spice blend: place 2 tbsp paprika, 1 tbsp salt, 1½ tsp black pepper, 1½ tsp garlic powder, 1½ tsp onion powder, 1 tsp dried thyme leaves and 1 tsp cayenne into mixing bowl and mix 5 sec/speed 4 . Transfer to an airtight jar.

Discard any mussels which are open before cooking and those that are still closed after cooking.

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free.

Cooking time will depend on thickness of fish fillets. Place thicker/larger fillets in Varoma dish and thinner/smaller fillets onto Varoma tray.

For a vegetarian option, replace smoked salmon slices with roasted capsicum strips.

Discard any mussels which are open before cooking and those that are still closed after cooking.

To cut parchment to fit Varoma tray: tear off a piece of parchment wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to shape.

Transport yourself to a beautiful, sun-drenched Greek island with this prawn dish that’s bursting with flavour. Plump, juicy prawns are grilled in a rich tomato sauce and topped with crumbled feta, fresh parsley and plenty of freshly-squeezed lemon juice. The only thing needed is some crusty bread to soak it all up.

Scoring the thickest part of the fish with 3 bone-deep cuts allows more of the flavour to be absorbed by the flesh and reduces steaming time.

Serve with crusty, toasted bread, plain white rice or pasta.

You can find dried limes at specialty food stores, Middle Eastern food stores or online. Alternatively, you can replace the dried limes with 4 pieces of lime zest.

Check salmon is cooked through by making a cut with a knife in the centre of the fish - it should be light pink and no longer translucent.

To make your own Chicken stock paste, refer to the recipe on Cookidoo®.

Freeze any leftover arrabiata sauce. Defrost and heat thoroughly to serve.

If using frozen shrimp, ensure to thaw and dry before using.

Squeeze the cooked dried limes over the fish for extra flavor.

Discard any clams that are open before cooking and do not open up after steaming.

For Vegetable stock paste, please refer to recipe on Cookidoo®

This deliciously aromatic dish produces mouth-wateringly flaky fish. It is a welcome variation from the heavier, highly spiced curry dishes and, served with rice it can be a complete meal.