Cold Seafood Platter with Oysters, Prawns and Crab

Make or portion the dipping sauces, such as cocktail sauce, tartare sauce, Marie Rose sauce, Thai chilli lime sauce and soy sauce with wasabi. Cover and refrigerate the sauces until serving.

If using mussels, cook them until the shells open, then cool them. Discard any mussels that stay closed, remove one half of each shell, and keep the mussels chilled.

When ready to serve, choose a very large platter or tray with a rim. Add a generous layer of ice if the seafood will sit out for more than a few minutes.

Arrange the prawns, crab pieces and Moreton Bay bugs first, creating height and leaving space for the more delicate seafood.

Drape the smoked salmon around the platter and fan out the sashimi so the slices are easy to lift without tearing.

Place the oysters level on the ice or platter so their natural juices stay in the shells.

Arrange the mussels in a single layer or slightly overlapping, keeping them level. Spoon over a little reserved cooking liquor or dressing if desired.

Nestle small bowls of sauce among the seafood, scatter over lemon wedges and parsley, and serve immediately with bread, salad or vegetable sticks, shell bowls, finger bowls and plenty of napkins.