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"Nothing says spring to me more than fresh live spot prawns," writes chef Rob Feenie in today's Globe.

"I have learned over the years that, when it comes to cooking seafood, simple is always best; the last thing you want to do is overcomplicate a seafood dish. You don't want to overpower the prawns' indescribable sweetness - which is the best thing about them."

Don't know your spot prawns from your jumbo shrimp? You've come to the right place.

Chef Rob Feenie was online earlier today to take your questions on everything from culinary techniques to exotic ingredients to general food presentation.

Your questions and Mr. Feenie's answers appear at the bottom of this page.

Robert Feenie is the co-owner, founder and executive chef of Lumière and Feenies restaurants in Vancouver. Since Lumière opened in 1995, Feenie has received accolades from notable food critics around the world.

Feenie's interest in cuisine started during a high school exchange program in Europe, and at 20, he attended the Dubrulle Culinary Institute in Vancouver. Following graduation he became a sous-chef in some of that region's top restaurants, notably Le Crocodile and the Cheery Stone Cove in Vancouver and The Rim Rock Café in Whistler.

He released his first cookbookm, Rob Feenie cooks at Lumière, published in Canada by Douglas & McIntyre, in 2001 to critical acclaim, and released his second book, Lumière Light, in 2003. This fall he will release his third book in the trilogy. Mr. Feenie recently finished the fifth season of his Alliance Atlantis-produced television show, New Classics with Chef Rob Feenie, for Food Network Canada and will begin filming a new series this fall.

Editor's Note: The same rules will apply to this live discussion as normally apply to the "reader comment" feature. globeandmail.com editors will read and approve each comment/question. Not all comments/questions can be answered in the time available. Comments/questions will be checked for content only. Spelling and grammar errors will not be corrected. Comments/questions that include personal attacks, false or unsubstantiated allegations, vulgar language or libellous statements will be rejected. Preference will be given to those who ask questions under their full name, rather than pseudonyms.

Rasha Mourtada, Globe Life web editor: Welcome, Rob, and many thanks for taking time out of your busy schedule to take reader questions today. We've got lots of questions, so let's get right to them.

Greta Hall, Ottawa: I will be in Vancouver this weekend and along with prawns, what are some other best bet 'fish dishes' that I should keep my eye out for? Looking forward to visiting your restaurants

Rob Feenie: Greta, Vancouver host some of the best seafood in the world. If you have a chance and enjoy raw fish make sure you try Albacore Tuna as well as geoduck, along with oysters of all types and mussels and clams. Sablefish(black cod) is another great fish to try as well.

Jodi Nandlall, Newcastle: Hi Rob, I really enjoy cooking and have received many compliments for it. I do find lately that I have "lost" my taste. I try different things all the time and try to think of different flavors' combinations. My question is, how do you keep your recipes fresh and new in terms of taste and presentation?

Rob Feenie: Jodi, what's important in our country is always follow the seasons. Right now, for example, you have fresh peas, asparagus, fava beans, green beans. Try not to complicate things, keep it simple.

As far as presentation, again, keep it simple.

Mervin Lass, Canada: Every chef on TV uses salt like some magic potion. With salt being a contibutor to high blood pressure and stroke, do you have any suggestions for replacing salt with other flavour enhancers?

Rob Feenie: It's simple. Mervin. Just avoid it or use little. Sometimes it's nice to taste food in its natural state.

Ann Bishop Regina Canada writes: Hi Rob - Can you tell me your reasons for why you have chosen to remain in Canada and promote Canadian food when you obviously have the chops to go further afield and can compete with the best chefs in the world?

Rob Feenie: Well, Ann, number one is I am a very proud Canadian and I will never leave.

We have some very talented chefs in this country and we have a lot to feel proud of. Let the rest of the world come to us.

D. Snyder, Waterloo: Good day, Mr. Feenie I must admit I am rather young and inexperienced with cuisine but I have a strong passion for food.

What fascinates me is watching chefs create dishes with imaginative and innovative food combinations. I could never complain about a well cooked meal of steak and potatoes, but there is something special in experiencing an exceptional blend of two unexpected tastes (perhaps only unexpected to me, at times). Anyway, I was wondering if you would share a couple of your favourite, or most creative, combinations?

Rob Feenie: First off, Snyder, there is nothing wrong with steak and potatoes. With the right steak and the right potatoes you have a great meal.

Oddly enough I enjoy simple food as well. Next time, why don't you try steak with an arugula salad, olive oil and shaved Parmesan.

A. Nonymous, Canada: Hi Rob,
I used to love your show when we got the Food Network (we've since moved to an area that doesn't get it, unfortunately). My question for you is this: we love using the BBQ as much as possible in the summer and one of our favourite things to do is grill vegetables, but the results are very inconsistent. Are there any 'tricks' we should know about? For instance, which vegetables are particularly suited for grilling and what temperature is appropriate? Thanks for any advice you can provide.

Rob Feenie: I always find asparagus and peppers the easiest to grill, and try cook at a lower temp on the BBQ, say 350, as anything higher and you'll run into flame problems. Slow roasting is even more effective then cooking at a higher heat, especially game birds.

Ann Bishop Regina Canada writes: Hi Rob - Can you tell me your reasons for why you have chosen to remain in Canada and promote Canadian food when you obviously have the chops to go further afield and can compete with the best chefs in the world?

Rob Feenie: Well, Ann, number one is I am a very proud Canadian and I will never leave. We have some very talented chefs in this country and we have a lot to feel proud of. Let the rest of the world come to us.

Jasmine Akbarali Canada writes: Will you consider opening a restaurant in Toronto?

Rob Feenie: I love Toronto and would love to come if someone made me an offer. Who knows?

Albin Forone, Toronto: I'm wondering why a tasting menu isn't often presented as a regular feature at more restaurants. It would seem to be a relatively simple alternative that many diners would appreciate.

Rob Feenie: I have been doing tasting menus since I opened in 1995, and I agree it is a great way for chefs to showcase their talent. At the same time, a smaller menu for those that do not want something so long needs to be available as well.

Robert Ross, Surrey, BC: Hi Rob (Iron Chef) Feenie:

I love Lumiere, a superb restaurant. I want to buy a French style frying pan that I can saute with and also use in the oven or under the broiler. Do you recommend the carbon steel, stainless or aluminum? I heard that carbon steel is great once its seasoned like my wok. What size do you recommend? What brand of chef's knife do you use (I heard Global knives keep their edges longer)? Thanks for your help.

Rob Feenie: Anything All-Clad is amazing. Spend the money on a good pan, it is worth it. Stainless is my choice.

Global are a good choice as well. Remember that knives are personal, so look around.

Jeff M, Fredericton Canada writes: Hi Rob, my partner and I had the best meal of our lives at Lumiere in 2001. We hope to get back soon. The night we were there, though, someone's menu caught fire from a candle

I was wondering, what has been your worst disaster in the kitchen? (Mine was putting a tablespoon and a half of red Thai curry paste in a soup that called for a teaspoon and a half)

Rob Feenie: My worst kitchen disaster was the gas being shut off in a restaurant I was at right in the middle of service

Michael Macaulay, Vancouver: Hi Rob, I'm a former Vancouver resident who is actually returning moving back to Vancouver this week after a few years on the East Coast.

I have noticed that since I have been away the food and beverage scene in Vancouver seems to have really matured and a distinctive regional cuisine really seems to have developed. Just wondering what you think it is that has really led to this development and what you think are the most exciting trends in the local restaurant scene?

Rob Feenie: Well, Michael, my friend John Bishop has led the way with the work he has done with organic farmers, as well as the Sooke Harbour House on the Island.

I think the trend will be to support local farmers and producers even more than we do now, which in the long run will end up with their produce in your household.

Rasha Mourtada, Globe Life web editor: That's all the time we have for today. Thanks, Rob, for coming online, and, to our readers, we're sorry we couldn't get to all of your questions today. Any last thoughts you'd like to leave us with, Rob?

Rob Feenie: One of the things I always tell my guests and friends is to always have fun with food and keep it simple. You do not have to be complicated as a chef to be great. Focus on the product. Have a great week, everyone.