Chef Mark ‘Black’ Olive teams up with Guy Turland

With National Barramundi Day just around the corner (18 October), I wanted to honour the rich history of barramundi by creating something that paid respect to Indigenous methods of cooking barramundi; Afterall, barramundi has been a staple in indigenous culture for thousands of years. 

Renowned Indigenous Chef Mark Olive, aka ‘The Black Olive’, creator of The Outback Cafe TV series and a proud Bundjalung man, joined me to create a one-of-a-kind dish that highlights Indigenous Australian ingredients and techniques.

We really wanted to create something that every day Australians can make and come along on the journey to discover some fantastic native Aussie herbs that can be incorporated into the dish. Together, we’ve crafted something delicious, and I’m excited to share it this National Barramundi Day.

Mark ‘Black’ Olive, 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,” Mark said. “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 added, “With this recipe, we really wanted to let the subtle flavours of Barramundi shine. So, we’ve infused ingredients like lemon myrtle, saltbush, and pepper leaf, to bring a dynamic yet balanced flavour to the dish.”

Coming together this week, Mark and I sat down on the rocks of Bondi beach and got to work doing what we do best. We’re calling the dish Native Aussie Barra Skewers - loosely based on a shawarma skewers recipe I have but making it Indigenous with Mark’s insights. It was an incredible experience being in Bondi, my home; watching the waves crash upon the rocks, and seeing Mark pull apart some native herbs to add that all important Aussie flavour to compliment the barramundi.

“We hope Australians across the country will try this one at home and really get involved with National Barramundi Day,” said Mark.

Mark’s tips on preparing barramundi:

1. Wrapping the barramundi in paperbark: to maintain moisture and flavours and ensures the barramundi’s natural softness
2. Pack native herbs, spices, citrus and nuts into the paperbark brushed with olive oil to infuse complementary botanicals while the fish is cooking
3. Opt for a more traditional cooking method, such as over hot coals. If utilising the paperbark, it will need to be wrapped in foil.

Native Aussie Herbed Barra Skewers

Serves: 2-3 people
Prep Time: 1 - 12 hours
Cook Time: ~5 minutes
Difficulty: Medium

Marinade:

• 260g Tassal Barramundi
• Olive oil
• Lemon juice & zest
• Salt & pepper
• 1 tbsp Greek yogurt (optional, depending on spices)
• Lemon Myrtle, Saltbush, and native Pepper Leaf

Salad:

• 1 punnet cherry tomatoes
• 3 Lebanese cucumbers
• 1 bunch parsley
• 1 bunch mint
• 1 bunch dill
• Lemon juice & zest
• River Mint, Sea Parsley, and Aniseed Myrtle or (coriander, chili, and fennel seeds)
• Optional: Add warrigal greens, rocket, or saltbush

To serve:

• Flatbread
• Yogurt - infused with lemon myrtle and lemon juice

Instructions:

1. Prepare the Barramundi:
   Slice the Tassal Barramundi 2mm thick lengthwise. (I like to slice the fish long and thin to increase surface area for the marinade. I then fold it back over the skewer to retain the fish juices during cooking.)
2. Make the Marinade:
   In a bowl, mix the Aussie spices, lemon juice & zest, olive oil, saltbush, and pepper leaf. Let the fish marinate for at least 1 hour, ideally overnight.
3. Skewer the Barramundi:
   Skewer the marinated barramundi, folding it over itself to create a wavy pattern. Continue until all the fish is skewered.
4. Cook the Skewers:
   BBQ the skewers over a hot grill until golden (about 5 minutes).
5. Prepare the Salad:
   Trim the ends off the cucumbers, then bash them with the flat side of a large knife until they split. Scrape away and discard the seedy centres, then break the cucumbers into bite-sized chunks, about 3cm in size. Mix the cucumbers with the tomatoes, herbs, lemon, and spices in a bowl.
6. Serve:
   Serve the barramundi skewers with flatbread, salad, and a zesty yogurt sauce.

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.

 

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