Tassal Ambassador Chef Guy Turland has teamed up with renowned Indigenous Chef Mark Olive, aka ‘The Black Olive’, creator of ‘The Outback Café’ TV series and a proud Bundjalung man, to celebrate delicious, ocean-grown barramundi from Cone Bay/Yaloon.
Together, they’ve created a one-of-a-kind dish that highlights indigenous Australian ingredients and techniques – native Aussie herbed barramundi skewers.
"It’s been incredible collaborating with Mark on this dish,” Guy says. "Together, we’ve crafted something that everyday Aussies can easily make at home, blending the delicate flavours of barramundi with native ingredients that really enhance the experience. It’s a perfect fusion, and I’m excited to share the recipe.”
Mark, known for his Food Trails kits that introduce home cooks to native ingredients, expressed the significance of incorporating local flora and fauna into cooking.
"Australia’s natural bounty offers such an array of unique flavours and textures that are truly one-of-a-kind. It’s vital for Australians to understand the importance of using local native ingredients that complement the produce they’re working with - it’s about creating harmony in every dish. It’s about exploring the amazing flavours that I see as our national cuisine.”
He adds: "With this recipe, we really wanted to let the subtle flavours of barramundi shine. We’ve infused ingredients like lemon myrtle, saltbush and pepper leaf, to bring a dynamic yet balanced flavour to the dish.”
Barramundi is an iconic fish in Australia and the name is thought to have derived from an indigenous Australian language. It has been part of the Indigenous Australian cuisine for centuries and has long been celebrated for its versatility in the kitchen. Tassal barramundi is Australia’s only ocean grown barramundi.
Here are Mark’s tips on preparing barramundi:
•Wrap the barramundi in paperbark to maintain moisture and flavours and ensures the barramundi’s natural softness.
•Pack native herbs, spices, citrus and nuts into the paperbark brushed with olive oil to infuse complementary botanicals while the fish is cooking.
•Opt for a more traditional cooking method, such as over hot coals. If utilising the paperbark, it will need to be wrapped in foil.
Tassal's delicious and nutritious salmon, prawn and barramundi products are available for purchase from your local store or online. For more recipe inspiration, visit www.tassal.com.au.
AGFG acknowledges the Traditional Owners of Country throughout Australia and their continuing connection to land, sea, and community. We pay our respects to them and their cultures, to the Elders past, present and emerging.
