With the cooler weather on its way and Easter fast approaching, it’s time to start thinking food across key moments of the season including Good Friday and of course, Easter Sunday celebrations.
Fish and Easter go hand-in-hand, with our most iconic fish – barramundi, sustainably grown by Humpty Doo in the Northern Territory – being the perfect choice this season. Chef Jason Roberts shares one of his favourite, simple recipes – whole roasted barramundi with mandarins, ginger and sesame - for a zesty showstopper moment on Easter Sunday.
Humpty Doo is a premium, saltwater barramundi sustainably grown at the Australian family-owned and operated farm, halfway between Darwin and Kakadu National Park in the Northern Territory.
This great-tasting iconic Australian fish is healthy, easy to prepare and tastes great – making it the perfect choice for Easter.
A New Zealand native who splits his time between Sydney and New York City, Jason is an internationally known Chef, author, television personality, brand ambassador, fitness enthusiast and gluten-free lifestyle advocate.
Jason is also a self-proclaimed ‘goodness creator’ with a zest for life and a passionate supporter of Share Our Strength's No Kid Hungry campaign which strives to end childhood hunger in America.
Discovering his passion for food at a young age, Jason turned it into a career spending seven years as an Executive Chef at Bistro Moncur in Sydney, where he was immersed in the traditions and techniques of French cuisine.
Believing that mealtime fosters deeper connections between family and friends, Jason's motto is: "A family that cooks together, stays together.” As a long-time supporter of OPAL, an initiative founded in Australia that teaches families in under-served areas how to cook healthy meals, Jason's advocacy for healthy living continues to make a difference.
