The 2008-09 male rock lobster season is open until the 31 August 2009. It reopens usually on in the first week of November 2009.

To purchase a recreational fishing license see the Department of Primary Industries website for more details.

Here is my Edge of the World Abalone recipe:

1. I prefer to drown them in fresh water (2hrs).
2. Detach from shell (shuck) and remove gut and mouth. Leave whole.
3. Wash thoroughly to remove any sand.
4. Place in a plastic bag and hit firmly a couple of times until the muscle has relaxed. A short piece of 3 by 2 will do.
5. Gently fry or BBQ with butter (preferably Duck River Butter) for 3-4 minutes, turn and after another 2-3 minutes the flesh should melt in your mouth.
6. Serve immediately, with tossed salad and papadums (and a maybe a Sea Urchin Roe Satay Dressing).

Once prepared they are quite versatile. Marinated, deep fried, bread and garlic butter in a jaffle iron, or braised for 10 minutes in a curry, satay or minestrone.

Simply delicious.

I snorkelled 80metres out the gutter, enjoying the 15 metre visibility, watching the schools of fish, abalone and the surging kelp forests and flora.

Now where was that supermarket shelf I found 5 months ago?

There is no prettier sight than a hole that is so full of crayfish that it resembles a supermarket shelf.

The seaweeds and soft corals are typically more spectacular, the fish bigger and more diverse where the cray live.

The big bluehead ducks around the bully in front. The magpie perch dives into the weed. A school of bullseyes triggers a rise in heartbeats.

I securely stow my ab iron, it’s getting exciting.

There, feelers, hundreds of purple and orange crayfish, filling the 5 meter crevice.

Take one size cray, drown in fresh water. Boil for 10 mins. Drain and allow to cool. Halve, clean and coarsely cube the tail meat. Squeeze some fresh lemon over it, add a little grated cheese and slip under the grill. Gently warm and serve with a light salad.