Summer is just around the corner, and that means plenty of long lunches, entertaining, and outdoor barbecues. But with all of this comes the eternal question: “What will I make?”
Never fear! Just in time for all your summer culinary adventures, we’ve just launched a NEW edition of our Aussie Barra Recipe Book. Featuring all your favourite chefs, the book covers plenty of ways to enjoy barramundi all summer long. Whether you’re into grilling, or more of pan fry kind of guy, we know you’ll want to jump right in and give these recipes a whirl.
To get a glimpse of what you can expect, keep reading for a sneak-preview of some of the amazing recipes you’ll find inside.
3 Amazing Recipes from Volume 2 of the Aussie Barra Recipe Book
Grilled Barramundi Cutlets with Oregano, Tomato and Black Olive by Chef Matt Moran
Matt Moran is a name known far and wide amongst Aussie foodies. If you know anything about this famous chef, odds are you’re familiar with his passion for incorporating fresh, local produce into all of his recipes.
And this grilled barramundi is no exception.
With this recipe, Matt Moran breaks down how to pair perfectly fresh Aussie barra with seasonal lemons and tomatoes for a dish that’s just as fresh as summer itself.
Plus, it only requires 10 minutes of prep and 10 minutes of cooking time. We call that a win!
Barramundi Green Curry by Chef Darren Robertson
Darren Robertson’s cooking is nothing if not flavourful. This barramundi green curry is succulent, tasty, and somehow still fresh enough to enjoy all summer long.
Thanks to the addition of kaffir leaves and lemongrass, this green curry tastes light enough to enjoy on even the balmiest of evenings. While coconut milk brings a luscious depth to the dish, the light barramundi balances it out perfectly.
If you’re looking to impress the family, definitely whip this one up when you’re in a pinch. Quick, easy, and oh-so-good. What more could you ask for?
Smoked Barramundi with Avocado, Stracciatella and Toasted Sourdough by Simon Palmer
Let’s just say it: This is NOT your average avo toast.
In this recipe, Simon Palmer (of Beach Byron Bay) walks you through each element of creating this café-quality dish, from pickling radish to smoking barramundi.
Once the hard part is over, all you need to do is get a hearty piece of sourdough, add some avocado, your homemade smoked barra and pickled radish, a few capers, and a generous drizzle of olive oil.
Talk about gourmet!
If you’re looking for some easy and DELICIOUS recipes, look no further than our FREE recipe cookbook created by Australia’s best chefs.