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TLR3 038 73038 NT Humpty Doo Barramundi Farm FACT

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TLR3 038 73038 NT Humpty Doo Barramundi Farm FACT FOOD WITH MIGUEL MEASTRE TOP END BBQ’D BARRAMUNDI Miguel heads to Humpty Doo Barramundi farm just outside Darwin to check out Australia's favourite fish. The farm raises 'barra' from the runt stage right through to the dinner plate! And that's exactly what Miguel is after, but he's was catch it first. That means into the pen with a cricket helmet and his bare hands. With his catch of the day, Miguel cooks up a delicious barramundi dish with a spectacular NT sunset to finish. FAST FACTS • Darwin is the capital of the Northern Territory and the most northern city in Australia and is located on the coasts of the Timor Sea. • Darwin is situated at the top of the state and known as the ‘Top End’. • The population of Darwin is estimated to be around 127,532 and represents half of the Northern Territory population. • There are more crocodiles in the Northern Territory than anywhere else in the world. • Darwin has two distinct seasons; the ‘Wet’ is from November until April and the ‘Dry’ season from May to October, with plenty of activities on offer during both seasons. • At 1,352,172 sQ km Northern Territory is the third largest state in Australia behind Western Australia and Queensland. • Darwin has been rebuilt twice; first after being bombed by World War Two and secondly from Cyclone Tracey in 1974. Hence the modern-looking city. Source: http://www.abs.gov.au/websitedbs/corporate.nsf/home/ABS+Offices+-+Northern+Territory http://www.travelnt.com/travelling-in-the-nt/weather-and-seasons.aspx HUMPTY DOO BARRAMUNDI Humpty Doo Barramundi produce year round supplies of premium Saltwater Barramundi. It is a family business, which has been operating since 1993 with a humble annual harvest of 300 kg. Humpty Doo is now one of the largest Barramundi producers in Australia producing a harvest of over 700 tonnes a year. They have close to 1,000,000 fish on the farm. Humpty Doo Saltwater Barramundi are grown in the tidal waters of the Adelaide River, they are harvested into ice bins and sent directly to fresh fish markets around Australia year round. Dan Richards is Humpty Doo’s General Manager and second-generation owner. Dan’s father began the business in 1993. Dan has a Bachelor Science and majored in Environmental Science – Biology and Ecology and has won various Seafood Industry awards. http://www.humptydoobarramundi.com.au/ ABOUT DARWIN Darwin, the Northern Territories largest and most cosmopolitan city prides itself on its laid- back lifestyle. Sitting on a harbor larger than Sydney’s, Darwin is breathtaking in its sheer natural beauty – that’s before even considering the melting pot of cultures and people that make Darwin a truly unique metropolis. While Darwin is steeped in history, it is a modern and sophisticated city in its own right. As Australia developed, Darwin grew into the country’s gateway to Asia. The home of Northern Territory commerce and business, Darwin is without doubt the hub of tourism, nightlife and retail in the entire Top End of Australia. If it’s raw and untouched beauty you’re after, then the nearby Litchfield National Park, Kakadu National Park as well as the much-fabled Arnhem Land is all within driving distance from the centre of Darwin. Take in the balmy weather and melting pot of culture in Darwin today. Visit http://www.tourismnt.com.au for additional attraction, event and booking information. logo to come! RECIPES Grilled Barramundi Fillet, Cherry Tomato Salad INGREDIENTS 30g butter (15g per fillet) 2 x 200g barramundi fillets, skin on 1 punnet cherry tomatoes, on the vine Salad 1 punnet mixed heirloom cherry tomatoes, cut in Quarters 1 tbsp large capers 1 bunch chives, finely chopped 4 wedges preserved lemon, finely sliced 50g sundried tomatoes 10 black olives 2 tbsp Persian fetta 1 baby cos, leaves only, washed ½ fennel bulb, sliced finely using a mandolin Salt & pepper Large drizzle of extra virgin olive oil METHOD Dry the skin of the barramundi with paper towel. Score fish, making incision with sharp knife at least five times on the surface of the skin. Season heavily with at least two teaspoons of salt on each fillet. Add a knob of butter to hot plate on BBQ. Once the butter is melted, put fish (skin down) and cook for at least 8 minutes. Do not turn over. Cook tomatoes on the hot plate next to the fish until soft. To finish the fish, place the uncooked side on top of the tomatoes, keeping the fish off the hot plate. Cook for a further 3 minutes. To make the salad, toss all ingredients in a bowl, lightly. Season. Serve with fish and roasted tomatoes. WEBLINKS http://www.humptydoobarramundi.com.au/ .
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