Gold Coast's Best Seafood: A Local's Guide with Chef Gabriel Prado

Chef Gabriel Prado buys every piece of seafood he cooks on the morning of the booking, a habit that comes from a childhood spent fishing the Gold Coast coastline with his family.

What to look for at the fish markets

• Clear, bright eyes and firm flesh on whole fish, never dull or sunken.

• A clean ocean smell, never a strong fishy odour.

• Oysters that are still tightly closed or close when tapped.

• Scallops with a slightly sweet smell and a firm, moist texture.

Turning same-day catch into a degustation

Gabriel builds his menus around whatever's freshest that morning rather than locking in dishes weeks ahead, which is why his Coastal Degustation changes subtly from booking to booking.

Taste it yourself

See Gabriel's full range of seafood menus, from oyster bars to backyard seafood BBQs, on the Chef Coast team page.