Australian Sustainable Barramundi | Food and drinks company
Australian Sustainable Barramundi
Reviews
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25.01.2022 If you missed the fascinating free virtual barramundi and fire masterclass hosted by our 2020 Barra Day ambassador Lennox Hastie (co-owner of Sydney's iconic Firedoor restaurant and star of Netflix’s Chef’s Table), you can re-stream the highlights now. Click here: www.bit.ly/masterclass-barramundi
25.01.2022 Have you signed our petition calling for the barramundi name to be protected by law? With your help, only Australian fish will be able to be sold as barramundi which would mean consumers’ money comes back into Aussie farms. Thanks for everyone whose gotten behind us so far. Sign here: www.bit.ly/barramundi-name
25.01.2022 NATIONAL BARRAMUNDI DAY IS TOMORROW! Chef's Table superstar chef Lennox Hastie, is doing a FREE barramundi masterclass tomorrow from 1pm AEST from his kitchen at Firedoor for National Barramundi Day. Register your ticket here: www.bit.ly/masterclass-barramundi
23.01.2022 When a 100g of farmed barramundi has the same amount of omega-3 fatty acids as 1.7kg of scotch fillet steak (that’s approximately 8.5 times 200g fillets), barra really is the meat alternative of our dreams. Barra us up, baby!
22.01.2022 Missed out on Lennox Hastie's free masterclass last Friday on National Barramundi Day? Don't stress, you can watch it here: www.australianbarramundi.com.au/masterclass/
21.01.2022 HAPPY NATIONAL BARRAMUNDI DAY! Make sure to watch Lennox Hastie's Barramundi & Fire Masterclass today at 1pm AEDT. Tune in here: www.australianbarramundi.com.au/masterclass/
18.01.2022 MASTERCLASS WITH LENNOX HASTIE IS HERE! We're so excited to share our free virtual Barramundi & Fire Masterclass with Lennox Hastie at Firedoor for National Barramundi Day. Watch it here:
17.01.2022 Did you read about us in the paper? The Courier-Mail spoke with head chef James Brady of Rick Shores restaurant at Burleigh Heads, and the CEO of the ABFA, Jo-anne Ruscoe, on National Barramundi Day in October. Australians aren’t seeing the transparency they deserve and they want, Ms Ruscoe said. ‘When so much of the fish is imported there’s the risk of substitution and it can damage our farmers’ reputation. [The labelling] will clear up confusion around imported fish and it will help consumers and it will help our industry to prosper. Read more here: https://www.couriermail.com.au//queen/aussie-farmers-fight
14.01.2022 LET’S MAKE CHANGE! You’ll be shocked to hear that your barramundi may not be Australian. In fact, 60% of barramundi in Australia is imported. Unfortunately, some imported fish use the barramundi name for marketing, and consumers are being misled by it. Our local farmers can’t compete with imported competitors, as there are lower costs of regulations and cheap labour overseas. We want to provide confidence for Australians so they can trust their barramundi, knowing it is local. Let’s help our farmers by signing our petition today. www.bit.ly/barramundi-name
14.01.2022 When a serving of Aussie barra has HALF the fat of chicken and 1.5 times more selenium (an essential nutrient for supporting your mental health and immune system), barra really is the lean, mean, meat alternative of our dreams
12.01.2022 We’re encouraging Australians to sign a Change.org petition to secure the naming rights to Australian barramundi, similar to Champagne, with the hope that overseas varieties will be labelled as Asian seabass, clearing up confusion for consumers and protecting our farmers. Send the petition link onto families and friends and encourage them to sign its super easy! https://bit.ly/barramundi-name
12.01.2022 We’re honoured to have The Sydney Morning Herald and The Age feature our petition to have exclusive use of the name 'barramundi'. Read the full story here: https://www.goodfood.com.au//australian-fish-farmers-seek-
12.01.2022 Overbought on the barra? Don’t worry, we get excited buying barra too Fear not, because barra can freeze up to 3 months, and maintains all its flavour and nutrition when thawed, too! Have a read of our blog for top tips on freezing barra like a pro www.bit.ly/freezebarra
09.01.2022 Apple of my eye? More like barra of my pie are we right or are we right @_kristy_asha_lowe_ shows us her barra pie with potato top, what a comforting Autumn meal
08.01.2022 Traegar MP Robbie Katter got it right. "Ask where your seafood has come from, so you know that it's an Australian product and it's not something from overseas being flogged off as something that's produced locally.Australian barra is just so much better than what you can get in an imported product." https://www.9news.com.au//9e6dbac8-323d-4033-8c54-b376f066
08.01.2022 AS A BARRA OF FACT: A 200g fillet of Australian farmed barramundi will tick off the daily requirement of selenium as recommended by the Australian National Health and Medical Research Council! Selenium is a powerful mineral essential for the proper functioning of the body, and plays a role in managing your mentalism, thyroid function, immune system and much more.
08.01.2022 Not only does Aussie barramundi taste better than all the other fish (OK, we’re a bit biased!) it’s approved by professional health experts! Dietician Taryn Richardson Dietitian Approved says her family try to eat barramundi at least 2 night a week, to boost their Omega 3 levels. She’s prepared a beautiful pasta with roast tomatoes and barramundi explore the recipe in her highlights.
03.01.2022 Did you know our website is jam-packed with ideas for cooking barramundi? Simon Palmer, chef at Beach Byron Bay, has shared his recipe for smoked barramundi bruschetta with avo and Stracciatella recipe, with us (yum!) head to our website and get inspired! https://australianbarramundi.com.au/reci/smoked-bruschetta/
02.01.2022 It’s great to see Aussie mums like Maddi Wright (of House Rules fame) cooking Aussie barra for her family from Barramundi Gardens, a Port Douglas Hinterland farm. Barra + ravioli = delish combo!
01.01.2022 Bet you’ve never seen fish and chips like this before absolutely dressed to the NINES! @chef.popo you have wowed us with your take on barra fish n’ chips, talk about crispy and golden
