Even though there is an abundance of kai moana available at all times of the year in this fair land, we all seem to regard it much more enthusiastically when the weather warms up. Shellfish and the beach go hand-in-hand and warm weather always starts one thinking aboutthe lighter, more delicate options that are quick to cook.
These dishes can easily be cooked in a saucepan, on a barbecue, or both. An oven can be swapped for a grill plate to cook peppers and toast croutons and the fish stock can simmer away on a gas ring while enjoying a chilled vino.
So, today we have scallops, clams and mussels. Only the freshest possible of course - no open shells and no trace of whiffy smells. If you are lucky enough to find scallops in the shell, great - but otherwise just make sure they haven't been soaked in water. Scallops only need the briefest of cooking and are delicious on slices of warm tomato with fresh oregano and lemon oil.
Clams simmered in home-made fish stock then sprinkled with a mixture of bacon and parsley is influenced by similar Portuguese recipes and is a bowl full of scrumptiousness.
And lastly the humble mussel - very healthy and very inexpensive, combined in a salad with grilled peppers, croutons, red onion and accompanied with a dish of rouille, a type of mayo with saffron and red peppers. Bring on the sun!
Chef's tip
Mussels and clams take no longer than 5 minutes to cook, scallops take 2-3, so make sure everything is ready to go before you start, to avoid over-cooked, chewy shellfish.
