Coogee’s beachside dining scene is getting a refined new player in November, with the opening of chef Rick Stein’s new restaurant, Rick Stein at Coogee Beach. The eponymous eatery will be Stein’s third in Australia, alongside Bannisters Mollymook and Bannisters Port Stephens.
Claiming the ground floor of the brand new InterContinental Sydney Coogee Beach, the 224-seat restaurant will embrace the seaside spirit, offering hotel dining alongside a bar and courtyard terrace. And the coastal remit will continue on the menu – expect dishes ranging from Nelson Bay mahi mahi, to Port Stephens pipis and Stein’s signature Singapore blue swimmer crab.
Rick Stein at Coogee Beach is expected to open its doors in November 2025, but until then, this is the recipe for Stein’s iconic dish — Singapore Blue Swimmer Crab.
Rick Stein’s Singapore Blue Swimmer Crab
Serves 4
Ingredients
500g green blue swimmer crabs
4 tbsp canola oil
4 garlic cloves, finely chopped
2.5cm fresh ginger, finely chopped
4 tbsp tomato ketchup
3 long red chillies, thinly sliced (seeds removed for preference)
2 tbsp soy sauce
150ml fish stock (or water if not available)
Fresh ground black pepper
2 spring onions, cut into 5cm pieces and finely shredded lengthways
½ bunch coriander, chopped
1 egg, beaten
Method
1. Heat the oil in a large wok or frypan. Add the crab pieces and stir-fry for 3 minutes, adding the garlic and the ginger after 1 minute.
2. Add the tomato ketchup, red chillies, soy sauce, fish stock and black pepper. Cover and simmer over a medium heat for 5 minutes. To finish, remove from heat and whisk in egg and stir in half the spring onions.
3. Serve the crab straight away with remaining spring onions and coriander scattered over.
This recipe can also be found in “Fish and Shellfish” by Rick Stein (BBC Books, $49.99).
