1. Melt butter in a 12-inch nonstick skillet over medium-high heat. Add the trout skin side down and cook for 2-3 minutes. Turn over and remove the skin.⁠ 
2. Push trout over to one side while it continues to cook and add the onions and garlic to the other side of the skillet. Sauté one minute.⁠ 
3. Break trout up into large pieces and reduce heat to low.⁠ 
4. Add half and half, salt and pepper and cook three minutes until thoroughly heated, stirring constantly, but do not boil.⁠ 
5. Gradually sprinkle Asiago cheese over trout, stirring constantly. Turn off heat.⁠ 
6. Add cooked pasta to trout and top with parmesan cheese and parsley. Serve each portion with a lemon wedge.⁠ 

Recipe by Harry Foster. Instagram: @hazfoster 

Kingfish:

1. Prepare your ASC responsibly sourced kingfish fillet into appropriately sized portions, then press and roll the fillet into the mixture of black and white sesame seeds – store in the fridge. 
2. Bring a non-stick pan to a medium high heat and add a drizzle of olive oil. 
3. Sear the kingfish on each side for approx. 30 seconds – we only want to sear the outside of the flesh. 
4. Once seared, take your fillet off the heat and reserve in the fridge until it’s time to plate. 

Soba noodle salad:

1. Cook the soba noodles as per the instructions, then immediately rinse in icy cold water. Drizzle with olive oil to prevent them sticking together, then reserve in the fridge. 
2. In a bowl, combine the rest of the ingredients and adjust seasoning with salt, lime juice or chilli. 
3. Once ready to plate, toss the noodles through the sauce. 

Yuzu mayo:

1. Simply mix the yuzu and kewpie mayonnaise together. 

 To plate:

1. Cut your cold kingfish into thin slices. 
2. Place a generous handful of the noodle salad onto the plate and then a spoonful or two of the yuzu mayo to the side. 
3. Arrange your kingfish over the mayo. 
4. Garnish with fresh herbs and freshly cut green chilli. 

For the marinade, peel the ginger with a spoon and chop with a knife. Mix with all the other ingredients of the marinade in a mixing cup with a blender. 

Cook the rice noodles in hot water according to package directions and then rinse with cold water. 

Cut the ends off the sugar snap peas and cut them in half. Peel the carrot and cut into strips. Remove the ends from the baby broccoli and the lettuce hearts. Cut the lettuce hearts into coarse strips. 

Season the tilapia loins with a little salt and fry in a pan with sesame oil for about 2-3 minutes on both sides until golden brown. 

After removing the tilapia fillets, sauté the vegetables in the same pan over medium heat. Start with the baby broccoli, then add the carrot strips, snap peas and bean sprouts. Finally, when the vegetables are somewhat cooked but still crunchy after about 4 minutes, add the sliced lettuce hearts. 

In a bowl, mix the rice noodles with the vegetables and marinade and garnish with fresh coriander leaves. Serve with the fried tilapia fillets.

Recipe and photo are provided by Martin Schreiner.

1. Season the prawns with salt and pepper and fry over high heat in a pan with olive oil for 4 to 5 minutes.
2. Brown the onion gently with olive oil, add the cherry tomatoes, garlic, squid ink and some chicken broth, little by little.
3. Cook the tagliatelle in boiling salted water for 4-5 minutes, drain and add to the rest of the ingredients.
4. Leave to stew for a few minutes and add the prawns and basil before serving.

1. Mix the grated Parmesan cheese with the breadcrumbs and add olive oil to make a soft crumb.
2. Season the salmon fillets with salt and pepper, place in a baking tray and cover with the crumb. Bake in a preheated oven at 180°C for 12 to 15 minutes.
3. Arrange the salmon on the plates and garnish with rocket. Serve with tagliatelle with pesto

Cook the linguine in lightly salted water then drain.  

Clean the mussels and remove any beard. Steam in a saucepan until open. 

Fry the shallots, garlic and half the parsley with a knob of butter in a large saucepan. Add the drained linguine and cooked mussels to the pot, stir, then cover with a lid and cook for a few minutes. Season with salt, pepper, parsley and tarragon. 

Serve hot with crusty bread.