After Christmas, many West Australians find themselves with an abundance of seafood leftovers. Chef Sean Cridland from White Horse Tavern suggests making buttery prawn and crayfish rolls with kewpie mayo, lime zest, celery, and chives for a quick and delicious meal. Karmen Wong from The Merrywell recommends making turkey and ham croquettes to elevate dry leftovers, while James Cole Bowen emphasizes using prawn shells to create a flavorful pasta dish. These chefs highlight simple, creative ways to repurpose festive leftovers into new family favorites.
