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Barramundi for Easter and beyond

Barramundi for Easter and beyond

Barramundi for Easter and beyondWhile the celebrations of last year feel a world away now (lockdown vibes, anyone?), there are a few things that are guaranteed at Easter including a Good Friday feast starring some good – nay, GREAT – fish, and a chocolate-induced coma...

Interview with Australian barramundi farmer

Interview with Australian barramundi farmer

Interview with Australian barramundi farmer – Barramundi GardensTake a trip up Far North Queensland and stop by Tim and Gail’s barramundi farm, Barramundi Gardens, hidden in the idyllic hinterlands of Port Douglas.   There is no denying that Barramundi Gardens is pure...

The sustainability behind farmed Australian barramundi

The sustainability behind farmed Australian barramundi

The sustainability behind Australian farmed barramundiOur Australian barramundi farmers are deeply committed to the future of our beloved environment. So, we want to share with you on how our farmers protect the future of our planet and how you can help as well. Hold...

Interview with a barramundi farmer: Humpty Doo Barramundi

Interview with a barramundi farmer: Humpty Doo Barramundi

From the ‘top end’ to down south in Victoria, our Australian barramundi farms are based in some of the most pristine places in the country. Our Australian barramundi farmers strive to raise the highest quality barramundi to the plate using sustainable and...

Best ways to warm up with Barra during Winter

Best ways to warm up with Barra during Winter

Winter is here! Who else has started cranking up the oven? We’re cooking up some serious HEAT to make sure you’re staying toasty during these chilly nights. But before we get started, it is nothing new that the colder months can put a strain on our health, so it is...

Chef files – Interview with Chef Justin James

Chef files – Interview with Chef Justin James

Hailing from some of the world’s best kitchens such as NOMA, Eleven Madison Park, Blue Hill and a  five and half year stint as Executive Chef at Melbourne’s prestigious Vue De Monde, Chef Justin James is a global hospitality hitter. Originally from American soil, chef...

National Barramundi Day

Despite barramundi’s indigenous name, did you know that 60% of barramundi in Australia is imported? Surprisingly, nearly half of Aussies don’t know if where their barra is from!

To celebrate Australia’s barramundi farmers and sustainable seafood, we held Australia’s first National Barramundi Day on Friday, 18 October.

Top chefs and restaurants from across the country have risen to the challenge to serve barramundi specials on the 18th of October.

Due to the wonderful success of this year’s National Barramundi Day, restaurants can enter early for next year! Click here to participate in National Barramundi Day, 2020

RECIPES

Smoked barramundi bruschetta

Smoked barramundi bruschetta

SIMON PALMER, BEACH BYRON BAY A light dish that is perfect for brunch or breakfast using few ingredients.Servings 4Prep Time: 10 minutes (overnight pickling)Ingredients 1 x 450 g smoked barramundi store bought or 500g skinless barramundi loin (to smoke at home)...

Barramundi cutlets with oregano, tomato and black olive

Barramundi cutlets with oregano, tomato and black olive

MATT MORAN, NORTH BONDI FISH Using few ingredients, this quick recipe created by Matt Moran highlights fresh flavours and beautiful crispy barramundi cutlets.Servings 6Prep Time: 15 minutesCook time: 15 minutesIngredients 6 x 200g Australian barramundi cutlets 2...

Barramundi with Tomato Salsa and Fried Zucchini Flowers

Barramundi with Tomato Salsa and Fried Zucchini Flowers

MATT MORAN, NORTH BONDI FISH Cook like a celebrity chef at home with this impressive zucchini flower and barramundi dish with a warm tomato salsa created by Matt Moran. Servings 4 Prep Time: 15 minutes Cook time: 30 minutes Ingredients 40 ml extra virgin olive oil 4 x...