Crispy Skin Barramundi, Caramelised Onion Puree, Vongole Clams

This is one of the signature dishes of Mark Holland, the new Head Chef at Sydney's Woolloomooloo’s iconic gastro-pub, The Tilbury Hotel. Crispy Skin Barramundi 4 x 150g portions of barramundi (gently sliced three times on the skin) 45g butter Half a lemon juiced Caramelised onion puree 5 large white skinned onions (peeled and sliced) 50ml…

ByRobyn Foyster26/09/20240Comments

Food & Drink Your Recipes

BBQ Barramundi With Pomegranate And Green Olive Tabbouleh

Some of the nation’s finest chefs from Nomad, Barangaroo House Jonah’s and more have come together to produce a digital recipe book using Australian Sustainable Barramundi supporting Australian Farmers. Find below one of the recipes, this one is created by: Jacqui Challinor from Nomad. Serves: 4-6 Prep time: 15 minutes Cook time: 30 minutes Jacqui Challinor’s BBQ barramundi is…

ByRobyn Foyster13/08/20240Comments

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