7 Days of Christmas with Sunny Seafood

Founded by Sunny, who migrated from Vietnam in 1978, Sunny Seafoods began as a small chain of fishmongers and has grown into a family-owned Australian business supplying our stores with premium frozen products.

Today, the next generation continues that legacy, championing frozen-at-peak-freshness seafood that highlights premium quality, convenience and cultural appreciation, bringing authentic international flavours in every home.

From Saturday 6th Dec, we’re partnering with Sunny Seafood for “7 Days of Christmas”, featuring fantastic specials across their range – perfect for relaxed summer entertaining and festive gatherings.

To inspire your table, the Sunny Seafood team has also curated a collection of simple, flavour-filled recipes to enjoy this festive season.

Locally-Made Pasticcino Panettone

WIN One of Four Amazing $1000 Christmas Bundles!

Help Catherine House Give Hope To Women Experiencing Homelessness This Christmas

National Recycling Week

Pandan Custard Cake

Ingredients:

8 large eggs egg yolks & egg whites separated
304g white granulated sugar
120ml water cold
8 Sunny pandan leaves cut into 3-inch long pieces
250ml unsalted butter melted (or vegan butter for a dairy-free version)
230g all purpose flour
1 Litre milk (or plain oat/almond nut milk for a dairy-free version)
48g icing sugar

Method:

Preheat oven to 160C. Grease an 8″ x 8″ square cake pan.

In a blender, add chopped pandan leaves and ¼ cup water. Blend on high. Run the pandan liquid through a sieve to remove the pulp to discard. Reserve the liquid for later.

In a large mixing bowl, add egg yolks and sugar to a bowl and beat until it turns pale yellow. Then add the melted butter and beat until well combined.

Next add flour and only beat until just combined. Whisk together your milk and pandan liquid. Microwave for 60 seconds until lukewarm. Gradually add pandan milk to your egg mixture (about ¼ cup at a time). Beat until well combined.

Now beat egg whites until you reach stiff peaks. With a spatula, fold ⅓ of the egg whites into the batter at a time until incorporated. The batter will be very runny and there will be lumps, which is fine.

Pour the batter into you square cake pan. Bake for an hour, at the 30 minute mark, cover loosely with aluminium foil. To check if it is cooked, insert a toothpick to check if it comes out clean. If it’s clean, then remove it from the oven. If not, leave it in the oven covered for another 10 minutes.

Allow to cool in the cake pan for 10 minutes, then transfer to a cooling rack.

To serve, sprinkle icing sugar over top, slice into 12 squares and enjoy!

Stuffed Calamari

Ingredients:

1 pack sunny calamari, defrosted and rinsed
300g feta cheese, crumbled
300g kefalograviera cheese, grated or finely chopped
3/4 red capsicum
3/4 yellow capsicum
2 tbsp olive oil
2tsp fresh thyme, finely chopped
2tsp fresh dill, finely chopped
2 tsp fresh tarragon, finely chopped
Freshly ground black pepper
Toothpicks for sealing
Piping bag for filling the calamari (optional)

For the Tomato-Lemon Dressing
10–12 cherry tomatoes
3 tbsp olive oil
Juice of ½ lemon
Zest of ½ lemon
Salt & freshly ground black pepper

Method:

Prepare the Filling
Mix the feta, kefalograviera, chopped peppers and herbs in a bowl. Add a drizzle of olive oil and a pinch of black pepper.

Stuff the calamari about ¾ full and seal with a toothpick.

Grill the Calamari
Brush lightly with olive oil and grill in a hot grill pan for about 3–4 minutes per side.
When you flip them, score the already cooked side lightly (2–3 mm deep) — this helps the heat reach the centre and melt the cheese evenly. Cover for the last 1–2 minutes so the filling becomes perfectly soft and gooey.

Make the Tomato-Lemon Dressing
Char the cherry tomatoes over an open flame or in a very hot pan until their skins blister.Press them through a fine sieve to collect only their juices. Whisk together the tomato juice, olive oil, lemon juice, zest, salt, and pepper. Adjust the acidity to taste.

Serve
Arrange nicely on a serving platter and drizzle generously with the tomato-lemon dressing and garnish with fresh dill or microgreens.

Sunny Specials

Shop Now