Rick Stein at Bannisters an Australian cuisine is first and foremost eclectic and blending classic French and English seafood dishes on the menu with olive oil, lemons and tomatoes from the Mediterranean and chilli, ginger and spice from Asia is tremendously satisfying and good fun.

The new menu now at Rick Stein features recipes not only from my South East Asian series Far Eastern Odyssey and my favourite fish curry from India, but also some lovely dishes from my book Venice to Istanbul, like prawns with tomato, basil and feta, John Dory alla Carlina from the island of Torcello in the Venetian lagoon and a spicy Turkish roast chicken with sumac, pomegranate molasses, chilli and sesame seeds.

Rick Stein at Bannisters have Oysters freshly shucked, served with eschallot vinegar. Battered, Line Caught, Salt Water Barramundi with Thick Cut Chips and Tartare Sauce Deep fried in dripping, served with mushy peas. Indonesian Seafood Curry with Ling, Squid and King Prawns. Served with green bean and fresh coconut salad and steamed rice.