When it comes to Australian summer seafood recipes, few things feel more familiar than a generous seafood platter at the centre of the table. Prawns piled high, crab waiting to be cracked, perhaps a lobster tail or two, and the quiet hum of conversation drifting into the evening.
What makes these moments memorable are the small details. Good ice. Fresh seafood. And sauces that bring everything together.
These two seafood platter sauces are designed for exactly that style of summer entertaining. A prawn cocktail sauce with maple that feels nostalgic but refined, and a maple mustard sauce for seafood that delivers brightness and bite. Both are simple to prepare, easy to make ahead, and built for sharing.
Why these sauces suit Australian summer seafood
These sauces were created with Australian summer seafood recipes in mind. They’re unfussy, adaptable and generous in spirit, just like the way we tend to entertain.
- Both can be made ahead
- Both work with chilled and grilled seafood
- They suit casual barbecues, beach houses and long lunches
- They bring freshness without overpowering good produce
If you’re planning a seafood platter for Christmas, Australia Day or a warm-weather gathering, these two sauces will quietly earn their place at the table.
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How to Peel a Prawn for a Seafood Platter
There’s a quiet satisfaction in peeling a prawn properly, and it’s worth taking a moment to do it well. Start by twisting off the head, then gently pull away the legs and shell, working from the underside where it loosens most easily. Leave the tail intact if you like something to hold onto, especially for platters. To remove the vein, run the tip of a small knife along the back and lift it out carefully. Rinse briefly under cold water if needed, then pat dry. Cleanly peeled prawns not only look better on the plate, they allow your seafood platter sauces to cling beautifully, making every bite feel intentional rather than rushed.
Seafood platter sauces ingredients for Australian summer seafood recipes
Seafood Platter Sauces Frequently Asked Questions
Can I make these seafood platter sauces ahead of time?
Yes. Both sauces benefit from chilling. The prawn cocktail sauce should rest for at least 30 minutes, while the maple mustard sauce can be made a day ahead.
How long will these sauces keep in the fridge?
Stored in airtight containers, both will keep for up to three days. Stir before serving.
What seafood works best with these sauces?
Prawns, crab, lobster, Moreton Bay bugs and grilled or chilled salmon are all excellent matches.
Can I adjust the sweetness or heat?
Yes. Adjust the maple syrup to taste and increase or reduce the Tabasco depending on how much heat you prefer.
Are these suitable for dairy-free diets?
The maple mustard sauce is naturally dairy-free. The cocktail sauce can be adapted using plant-based cream and egg-free mayonnaise.
Prawn Cocktail Sauce with Maple
This is a modern take on a classic, tailored for summer entertaining recipes Australia loves. The familiar tang of tomato sauce and mayonnaise is softened with golden maple syrup, lifted with lime, and finished with cream for a silky texture that works beautifully with chilled seafood.
Ingredients
- 2 tbsp tomato sauce - I like Rosella
- 4 tbsp whole-egg mayonnaise - I like Thomy
- 1 cup double cream
- 2 tbsp lime juice
- 1 tsp Tabasco, or to taste
- 2 tbsp pure maple syrup, preferably golden for a lighter sweetness
Instructions
Whisk the tomato sauce and mayonnaise together until smooth.
Gradually add the double cream, whisking gently to keep the texture light.
Stir in the lime juice and Tabasco, adjusting the heat to suit.
Fold through the maple syrup until fully combined.
Cover and refrigerate for at least 30 minutes before serving.
Notes
How to serve
- Spoon generously over chilled prawns for a refined prawn cocktail sauce with maple
- Pair with Moreton Bay bugs, crab or lobster
- Use as a dressing for iceberg, avocado and prawn salad
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 22gSaturated Fat: 11gUnsaturated Fat: 11gCholesterol: 50mgSodium: 118mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Wine Matches for Australian Summer Seafood Recipes
When it comes to wine matches for a summer seafood platter, Master of Wine Peter Scudamore Smith points firmly to the Granite Belt, where cool-climate freshness shines. His recommendation is a pair of mid-weight, contemporary Queensland wines that mirror the delicacy and sweetness of seafood while keeping things crisp and on trend. The 2024 Ridgemill Riesling brings bright lemon and lime sherbet notes, cutting cleanly through oilier elements on the platter while amplifying fresh seafood aromatics.
For richer plates, the 2025 Rokkwell Nebbiolo Rosé steps in with floral lift and red fruit character, adding just enough structure and body to hold its own alongside prawns, bugs and lobster without overpowering them. Together, they capture exactly what the Granite Belt does best: freshness, balance and modern Australian style.
Maple Mustard Sauce for Seafood
This maple mustard sauce for seafood brings contrast to a platter. Mustard provides sharpness, amber maple syrup adds depth, and dill finishes with a fresh, summery note. It works equally well with chilled seafood or straight off the barbecue.
Ingredients
- 3 tbsp Dijon mustard
- 1 tbsp pure maple syrup, preferably amber for its richer flavour
- 1 tbsp maple vinegar - substitutes apple cider, white wine vinegar or champagne vinegar
- 2 tbsp extra virgin olive oil
- 1½ tbsp fresh dill, finely chopped
Instructions
- Combine the mustard, maple syrup and maple vinegar in a small bowl.
Whisk in the olive oil until lightly emulsified.
Stir through the dill. - Transfer to a jar or container and refrigerate until ready to use.
Notes
How to serve
- Alongside grilled prawns or salmon
- Drizzled over warm potatoes or green beans
- Thinned slightly to use as a salad dressing
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 55Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 178mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.