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  • Dec 21 2020

    Seafood Industry Demands Extension of Scheme to Restaurants: Origin Labels Canned for Diners

    Byadmin InNews

    Australia’s seafood industry is urgently calling on the Morrison government to introduce country of origin labelling in restaurants, cafes, pubs and fish and chips shops, saying consumers deserve transparency and local fishers and farmers need a boost after the COVID-19 pandemic.

    A debate over whether customers should know what country their seafood is from while dining […]

  • Dec 03 2020

    BBQ barramundi burger with jalapeno tartare

    Byadmin InRecipes 0

    Method:
    Mix jalapenos, parsley, capers, mayonnaise and mustard in a bowl and leave in the fridge to chill. Bring barbecue to medium-high heat. Drizzle barramundi and cos hearts with olive oil, scatter with lemon rind and season with salt and pepper to taste.

    Grill barramundi, turning once, until browned and cooked through, approx. 3-4 minutes each side, […]

  • Dec 01 2020

    Dr Paul Harrison discusses the health of our oceans on the Monash Tech School Podcast

    Byadmin InNews

    Host Loren
    Botica of the Monash Tech School podcast interviews Doctor Paul Harrison,
    Marine biologist, Chief scientist and co-founder of MainStream Aquaculture,
    along with Professor Richard Reina and Sue Graham on the health of our oceans.

    They cover
    the ever changing health of the ocean, how this diagnosis affects our lives and
    how technology can help revive these great expanses of […]

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Recent Posts

  • Infinity Blue Celebrating the Provenance of Our Farm Locations – Etty Bay & Wyndham February 10, 2022

  • Cured Etty Bay Barramundi and seasonal vegetables breakfast crudité February 7, 2022

  • PAN FRIED WYNDHAM BARRAMUNDI CENTRE LOIN FILLET February 7, 2022

  • SHIO KOJI CURED BARRAMUNDI WITH PICKED VEGETABLES, WHIPPED FETTA & COLD PRESSED GREENS VINAIGRETTE February 7, 2022

  • SALT BAKED WHOLE BARRAMUNDI WITH CONDIMENTS February 4, 2022

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