The Northern Territory is most famous for wild barramundi, which comes into season usually from March to through October. On the far north coast, fish for your own barramundi, longtail tuna and Spanish mackerel, then cook it up for a fresh seafood meal at Arnhemland Barra Fishing Lodge. Pick up locally sourced ingredients such as live mud crabs and red snapper at Darwin Fish Market. Here you can also learn how to prepare your purchases with regular live cooking demonstrations, serving up salt and pepper squid and Thai fish curry.
South Australia’s rock lobster and whiting are particularly good from South Australia. They also have sustainable certification on their green prawns, which is another plus. The Eyre Peninsula’s seafood trail maps an epicurean adventure along the coastline. In Elliston, visit Pedro’s Crayfish to hand-pick your own, cooked on the spot for a beachside picnic, and meet the farmer on a tasting tour at Pure Coffin Bay Oysters, where you can taste them freshly shucked. On the marina at coastal Glenelg, sample simple seafood dishes at fish restaurant using local produce like chilli-infused South Australian mussels and grilled whole lobster with garlic butter.