Born from a bounty catch of ocean perch on a boat without any cooking facilities, this simple sashimi and wasabi recipe showcases the beauty of just-caught fish with freshly ground wasabi stem. Credit ...

Chef Geraud Fabre, from Melbourne’s French restaurant France-Soir, shares his recipe for baked sea perch dumpings in bisque. “In the restaurant, we use a large piping bag and pipe the quenelles as ...