Australian Seafood Platter

Step 1: Buy the seafood as close as possible to serving time. Choose it in person if possible so you can select the seafood you want.

Step 2: For storage, keep cooked seafood for up to 2 days. For fresh raw seafood intended for cooking, remove it from plastic bags, place it in a colander or similar container, and cover it very loosely with cling wrap so air can circulate.

Step 3: Cut the crab following the directions for cutting a whole crab. If using blue swimmer crab, leave the claws on.

Step 4: To prepare each Moreton Bay bug, turn it onto its back and cut down through the middle. Clean the yellow and brown matter from the head; the bug is then ready to serve.

Step 5: Make your chosen sauces for dipping the prawns, Moreton Bay bugs and crab. They can also be served with vegetable sticks and bread. Refrigerate until needed; the sauces keep for 2 days or more.

Step 6: Prepare the mussels if using them. They are good served at room temperature on a cold seafood platter.

Step 7: If using ice, cover a large platter with it. The ice keeps the seafood cold and provides a non-slip base.

Step 8: Pile the prawns, crab and bugs onto the platter. Drape the smoked salmon around the seafood and fan out the sashimi.

Step 9: Set the oysters level so the juices stay in their shells.

Step 10: Break off one shell from each mussel and serve it in the remaining shell. Arrange the mussels in a single layer or shingle them while keeping them level. Spoon on a little diced vegetable and some reserved mussel cooking liquor.

Step 11: Nestle bowls of sauce among the seafood and scatter lemon wedges over the platter. Serve with finger bowls for cleaning hands, bowls for discarded shells and plenty of napkins. Pour drinks and serve.