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Dec 06 2019 
KIPFLER POTATO & SMOKED BARRAMUNDI SALAD WITH CAPER VINAIGRETTE
Bring something different to the BBQ with this Kipfler potato and smoked barramundi salad. Ready in only 35 minutes, it is the perfect addition to any picnic or family gathering.
Serves 8 as a side
Prep Time: 20 minutes
Cooking Time: 15 minutes
Method:
Make the Caper Vinaigrette:
Combine all of the ingredients in a jar and shake vigorously to […] -
Dec 06 2019 
CARAMELISED LEEK AND SMOKED BARRAMUNDI OMELETTE
The perfect breakfast or brunch dish! Fit for a crowd, an easy family sunday morning or an intimate romantic breakfast on the terrace.
Serves 2
Prep Time: 15 minutes
Cooking Time: 20 minutes
Method:
Melt 20g butter in a 20cm non-stick frying pan over a low-medium heat. Add the olive oil and chopped leeks. Saute gently for around 10 minutes, stirring […] -
Dec 06 2019 
GRANT’S SMOKED BARRAMUNDI AND PICKLED FENNEL CROSTINI
If you are looking for the perfect appetiser for entertaining then you have come to the right place with the smoked barramundi and pickled fennel crostini.
Serves 8 as an appetiser
Prep Time: 30 minutes (begin 2 hours ahead)
Method:
Make Quick Pickled Fennel: Slice fennel bulb very thinly (a mandolin will yield the best result). Toss with the red onion […] -
Dec 06 2019 
SMOKED BARRAMUNDI THAI SALAD WONTON CUPS
Packed full of our decadent smoked barramundi, these Thai wonton cups are the perfect addition to any party or gathering.
Makes 24 canapes
Prep Time: 30 minutes
Cooking Time: 15 minutes
Method:
Preheat oven to 180°C (160°C fan-forced).Generously spray a 24-hole mini muffin tray with canola oil. Press a wonton round into each hole of the tray. Generously spray the inside […]
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Dec 06 2019 
CHEESE PLATTER WITH SMOKED BARRAMUNDI
Whether it a night in with loved ones, or a gathering with friends and family adding our mouth-watering smoked barramundi to your cheese platter is an absolute must.
Method:
Baked Ricotta:
Preheat oven to 180°C. Combine 1 cup full-fat fresh ricotta, 1 tsp lemon zest, 1 crushed clove garlic
and ¼ tsp sea salt flakes in a small bowl. […] -
Jul 24 2019 
Budj Bim the Site of the World’s Earliest Aquaculture System
Victoria, Australia is known for its foodie culture, beautiful scenery and wild coastlines, but what it is less known for is its deep and long history in aquaculture. In fact, ‘Budj Bim’ – located in South West Victoria and 40km south of Hamilton – is the oldest known aquaculture site in the world.
The site dates […]
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Jun 19 2019 
Teriyaki Barramundi Fillets
Method:
Combine marinade ingredients in a non-reactive bowl. Add barramundi fillets and submerge completely in teriyaki marinade. Cover and refrigerate for a minimum of 1 hour, ideally overnight.Heat a non-stick pan over low-medium heat. Drizzle with olive oil. Remove barramundi from marinade. Place in heated pan and cook for 3 minutes each side. Remove from heat […]
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Jun 19 2019 
Miso-Sesame Marinated Barramundi
Method:
Combine marinade ingredients in a non-reactive bowl. Add barramundi fillets and submerge completely in miso-sesame marinade. Cover and refrigerate for a minimum of 1 hour, ideally overnight.Heat a non-stick pan over low-medium heat. Drizzle with olive oil. Remove barramundi from marinade and scrape off excess. Place in heated pan and cook for 2 minutes each […]
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Jun 19 2019 
Barramundi Ceviche
Method:
Combine dressing ingredients in a non-reactive bowl, combine ceviche ingredients and stir through dressing. Allow to marinate for a minimum of 5 minutes (maximum 3 hours). Drain off excess dressing.To serve:
Top each corn tortilla chip with a tsp of mashed avocado (if using), and a heaped tbsp of ceviche mixture.
Ingredients:
200g of skinless Infinity Blue Barramundi […] -
Jun 19 2019 
Middle Eastern Style Barramundi with Couscous
Method:
Fill a wok or deep pan with 2 inches water. Bring to a simmer. Fill the cleaned fish cavity with the lemon, coriander, red onion, salt and pepper. Make 3 incisions on each side of the barramundi, slicing through the skin. Spread 2 tbsp harissa paste on each side of the barramundi, evenly coating the […]
