It’s hard to go past garlic-chilli crab, wok-tossed with olive oil and soy as well as garlic and chilli. The flavour of the shell permeates the oil, which becomes as delicious as the sweet ...

James Tanner is kicking things off with his 15-minute crab and chilli linguine. Bring a large saucepan of salted water to the boil. Add the linguine and cook according to the packet instructions ...

sides and dessert and you’re looking at around $300 for two. Nothing too serious. The Silent Noise Mofo Bianco vermentino blend is a fragrant, floral white to carry the garlic chilli crab.

A Sri Lankan seafood restaurant with nine international branches has opened on Flinders Lane, bringing bibs, claw crackers and the theatre of wok-cooked mud crabs.