• Alejandro Saravia (Pastuso)

    Chef spotlight: Alejandro Saravia, Inst: @chefalejandrosaravia
    Director – Executive chef
    Pastuso Restaurant and Farmer’s Daughters 

    We sat down with Alejandro Saravio, the owner of Pastuso, a Peruvian inspired restaurant in Melbourne’s famous AC/DC lane.  Famed for making Peruvian cuisine famous in Melbourne, he has many other projects on the go including CHE, Farmer’s Daughters and young chef mentoring. […]

  • Conway Fish Trading

    Fishmonger spotlight: @conwayfish

    In 1969, Con Goulas started Conway Fish Trading in Footscray, providing fresh seafood to businesses near and far. For almost 50 years, Conway Fish Trading’s customers have always demanded the best quality seafood available.

    Not only does it have to be fresh, it also has to be the highest quality, sustainable, traceable and courses […]

  • Omega-3 Mega Source!

    Its well publicised that omega-3 is essential for brain health, but less well known is that Barramundi provides one of the highest concentrations for white fish and actually has similar levels as salmon.

    Omega-3 can be bought as concentrated fish oil capsules, however a diet that incorporates 2-3 meals of fish containing high levels of this […]

  • Warm Barramundi Salad With Tomatoes, Capers And Olives

    Method:
    Season barramundi with salt for 5 minutes before cooking. Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto pan for about 4 minutes until skin is crisp. Turn and cook for about 1-2 minutes until just cooked through. Remove and place on warm […]

  • Barramundi Sashimi

    Method:
    Marinate barramundi fillet in fish sauce and lemon zest for about 30 minutes. In the meantime, blanch the mint leaves for one minute in boiling water and cool down in ice and water. Leave a few leaves aside for garnish. Strain and squeeze blanched leaves before blending them in a food processor with oil until […]

  • Crisp Fried Barramundi with Three Flavour Sauce

    Method:
    Finely chop the chillies and dice the garlic and coriander. Place the herbs into a food processer with a pinch of salt and blend them until paste forms. Move the mixture into a saucepan; add a teaspoon of cooking oil and place on medium heat for 10 minutes. In a separate saucepan, combine the fish […]

  • Whole Barramundi with Thyme & Lemon Crumb

    Method:
    Preheat oven to 200°C (180°C for fan forced oven). Lightly score the fish skin, on both sides, not cutting in too deeply. Place fish on a baking tray lined with baking paper. Rub salt, pepper and 1 tablespoon of olive oil over both sides of fish. Then rub half a garlic clove over both sides […]

  • Crispy-Skinned Barramundi With Garlic And Herb Oil

    Method:
    Preheat oven to 220C/200C fan-forced. Place vegetables a large baking tray lined with baking paper. Add a drizzle of oil and season with salt and pepper. Toss to coat. Bake for 12 minutes. Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is […]

  • Baked Barramundi With Ginger & Soy Dressing

    Method:
    Preheat oven to 200°C. Finely slice spring onions and soak in iced water for 20 minutes, then drain. They will curl and make a pretty cool garnish. Slice the barramundi in three places on each side, and place into a roasting pan. Sprinkle with sesame seeds and salt, and roast for 25 minutes.

    While the fish […]

  • Crispy Pancetta Wrapped Barramundi

    Method:
    Grate rind and juice 1 lemon. Cut remaining lemon into wedges and set aside. Combine grated lemon rind, butter, capers and chives together in a bowl. Season fish fillets with salt and pepper. Spread chive butter over both sides fish. Wrap 1 piece pancetta around centre of each piece of fish. Heat a large, heavy-based, […]