​

LSC: linseed, sunflower seeds and chia. These three nutritional powerhouses are full of natural plant-based goodness, including protein, dietary fibre, and over 5000mg of omega-3 per serve. OMeGa that’s neat. And a we’ve put in a little something extra: probiotics! Nothing else added, no fillers, artificial additives or preservatives.

Add into smoothies, juices, cereals or baking for some extra nourishment!

Home compostable packaging.

Weight / Volume
200g

Origin
Imported, New Zealand

Certification
Biogro

Brand Name
Ceres

Psyllium provides seriously impressive dietary fibre content – providing a massive 80% soluble to 20% insoluble fibre, compared with grains which provide mainly the insoluble ‘roughage’ kind. Once inside your beautiful bod, it absorbs liquid and expands into a gel like consistency, basically becoming a broom for your insides.

Add into smoothies, juices, cereals or baking for the easiest intestinal spring-clean ever.

Note: Psyllium absorbs liquid so it is very important to drink plenty of water when taking this herb.

Weight / Volume
180g

Origin
India

Certification
Biogro

Brand Name
Ceres

Ceres Naturals Sea Salt is harvested from the unpolluted waters surrounding the northern South Island of New Zealand. As in ancient times, it is extracted from the sea by evaporation – harnessing the natural processes of sun and wind. Ceres Naturals Sea Salt is unrefined, and contains no nasty stuff like anti-caking agents or bleaches. Sprinkle its natural goodness to your favourite dishes to enhance their flavour.

Weight / Volume
500g

Origin
New Zealand

Certification
Biogro

Brand Name
Ceres

Organic Buckwheat Flour originates from buckwheat itself—grain-like seeds from a plant similar to rhubarb. When milled into flour, buckwheat adds a nutty, earthy taste with texture enhancements and a dark colour to your recipes. Buckwheat is naturally gluten-free, making it suitable for those with coeliac disease. Rich in antioxidants. May be beneficial for blood sugar management. Supports a healthy heart & a source of fibre.

Organic Buckwheat Kernels has a nutty, slightly bitter flavour, similar to wholewheat flour or rye. Because of its strong flavour, a lot of recipes call for both buckwheat and wheat flours for better flavour and texture. Buckwheat grains add nuttiness to salads and a chewy texture to veggie burgers or stews. Buckwheat is naturally gluten-free, making it suitable for those with coeliac disease. Rich in antioxidants. May be beneficial for blood sugar management. Supports a healthy heart & a source of fibre.

Cashews have a mild flavour and creamy, rich texture, with a similar mouthfeel Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They're also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.to peanuts. Despite their richness, cashews are slightly lower in fat than most other nuts.

Cashews have a mild flavour and creamy, rich texture, with a similar mouthfeel Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They're also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.to peanuts. Despite their richness, cashews are slightly lower in fat than most other nuts.

Dried figs have a concentrated sweetness and a chewy texture; the seeds are nearly undetectable. It is a highly nutritious fruit. Its fibre, potassium, antioxidant content can help control blood pressure, aid digestion, help with your weight loss journey, protects your heart, prevents constipation, cures reproductive problems and may also support strong joints.

Goji Berries tastes a lot like a sour cranberry, with a nearly imperceptible sweetness. The texture of dried goji berries is a cross between chewy craisins and a fleshy, dried apricot. Protects the eyes
Provides immune system support
Protects against cancer
Promotes healthy skin
Stabilizes blood sugar
Improves depression, anxiety, and sleep
Prevents liver damage

Pumpkin seeds have quite a subtle nutty taste. It can be described as earthy and savory. As they do not have a strong taste these seeds can easily be flavored by roasting, salting or adding herbs and spices. Pumpkin seeds are rich in vitamins and minerals like manganese and vitamin K, both of which are important in helping wounds heal. They also contain zinc, a mineral that helps the immune system fight bacteria and viruses. Pumpkin seeds are also an excellent source of: Phosphorus.

Sunflower seeds have a mild, nutty flavour and a firm but tender texture. They're often roasted to enhance the flavour. Sunflower seeds come from the large flower heads of the sunflower plant. The edible variety has a mild, nutty flavour. Studies found that consumption of seeds — including sunflower seeds — was linked to lower rates of cardiovascular disease, high cholesterol, and high blood pressure. Sunflower seeds are a source of many vitamins and minerals that can support your immune system and increase your ability to fight off viruses.

Dates taste sweet with caramel tones and a chocolatey aftertaste. Dried dates have a texture like raisins. They are still soft but have a chewier texture when you bite them. Dried dates are sweeter than fresh dates. Rich in protective antioxidants. Dates are a rich source of protective plant compounds that possess antioxidant properties.
May support gut health
May support bone health
May facilitate a natural birth
May be a functional sugar replacement

Dates taste sweet with caramel tones and a chocolatey aftertaste. Dried dates have a texture similar to raisins. They are still soft but have a chewier texture when you bite them. Dried dates are sweeter than fresh dates. Rich in protective antioxidants. Dates are a rich source of protective plant compounds which have antioxidant properties
May support gut health
May support bone health
May facilitate a natural birth
May be a useful sugar replacement

Midnight Pearl Potatoes have a lower glycemic index and may be better for your blood sugar. Many of their health benefits, including those related to blood pressure and cancer protection, stem from their content of anthocyanins — important antioxidants that are abundant in these colourful potatoes.

Gold sweet potatoes are a sweet-tasting tuberous root vegetable. Their creamy texture, sweet-spicy flavor and all-round goodness makes them the perfect choice. L May support digestive health. Sweet potatoes are high in fibre, which has been shown to promote a healthy digestive system
May help manage type-2 diabetes
Good for eye health
May support immune function. Lower in carbohydrates.

Butternut pumpkin, or butternut squash, has smooth skin that’s light orangey-beige. Its flesh is a brighter orange, and it’s relatively sweet and dry. It’s great for roasting, and its skin is thin enough that it doesn’t need to be peeled.
They're high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease. Its fiber helps with blood sugar. Butternut squash contains a type of fiber that's not digestible.

Pumpkin seeds are rich in vitamins and minerals like manganese and vitamin K, both of which are important in helping wounds heal. They also contain zinc, a mineral that helps the immune system fight bacteria and viruses. Pumpkin seeds are also an excellent source of: Phosphorus.

Jap pumpkin or Kent pumpkin. The flesh is golden yellow, with a nutty, very sweet flavour. It’s great for quiches, salads and soups.
Jap Pumpkin (Kent) is an excellent source of beta carotene. It also contains dietary fibre, potassium, and vitamins C and E.

Pumpkin seeds are rich in vitamins and minerals like manganese and vitamin K, both of which are important in helping wounds heal. They also contain zinc, a mineral that helps the immune system fight bacteria and viruses. Pumpkin seeds are also an excellent source of: Phosphorus.

Rhubarb has an extremely tart flavor that many find unpleasant. It's crunchy like celery when raw, but it becomes soft and after it's cooked. The sour flavor does mellow a little when cooked, but rhubarb is almost always mixed with sugar to counteract the lip-puckering taste. Rhubarb is also a great source of vitamin K1, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K1, along with two grams of fiber (which helps prevent colorectal cancer), some calcium and vitamin C.

Salad Mix, the mild flavor comes from the many varieties of leaf or Bibb lettuce. The piquant taste is characteristic of mustard greens. The bitter or tart flavor originates with radicchio, escarole, mizuna, or curly endive. And the peppery, spicy accents are expressions of arugula or watercress. Cutting or tearing mesclun greens up to 24 hours before consuming them may double their phytonutrients, plant compounds with anti-inflammatory and antioxidant benefits. Additionally, mesclun greens are excellent sources of vitamin A, C, and folate, all vital nutrients to support our bodies.

Tomatoes are low in calories and provide important nutrients like vitamin C and potassium. They're also rich in antioxidants—one called lycopene, responsible for tomatoes' characteristic color, is linked to several benefits, such as a reduced risk of heart disease and certain cancers.
Cherry tomatoes Cherry tomatoes taste similar to other fresh tomatoes, but because of their small size, the flavor can be a little more concentrated. Bright and sweet, they have a thin, snappy peel and a very juicy center. Rich in lycopene, which is great at fighting free radicals that cause disease. Lycopene can also limit UV damage to your skin from sun exposure and promote better heart health. Cherry tomatoes are also an excellent source of: Vitamin A.

A traditional organic fruity blackberry jam with great texture and flavour. Produced locally using the finest local and imported goods. Just fruit in a Jar.

An organic fruity Blueberry Jam with great texture, bursting with flavour and ready to jump onto the breakfast table. Produced locally using the finest local and imported ingredients. Just fruit in a Jar.

A traditional fruity fig jam with great texture and flavour. Produced locally using the finest local and imported goods. Just fruit in a Jar.

A fruity Raspberry Jam with great texture and flavour. Produced locally using the finest local and imported ingredients. Just fruit in a Jar.

A traditional fruity organic raspberry and rhubarb jam with great texture and flavour. Produced locally using the finest local and imported goods. Just fruit in a Jar.

A rich organic fruit filled jam with great texture and flavour. Produced locally using the finest local and imported goods. Just fruit in a Jar.

Recent scientific studies have revealed that eating oats can significantly help lower blood cholesterol levels. Oats are a good source of both dietary fibre and soluble fibre and are especially well suited for a diabetic diet. Independent tests have revealed that Four Leaf Rolled Oats contain an exceptionally high level of Vitamin E, a vital element in boosting energy and slowing the ageing process. Four Leaf Rolled Oats contain 100% on their natural oat bran. The Original Style also known as Porridge or Flaked Oats. Four Leaf Original Style Rolled oats are not subjected to steam; hence the name, un-stabilized oats. The natural oat kernel is rolled immediately after hulling, which ensures the retention of their high vitamin content, nutritional value and freshness. Suitable for the best porridge ever, plus slices and muesli.

Origin
SA

Certification
ACO

Brand Name
Four Leaf

Sometimes referred to as Scotch Oats, Irish Oats or Pin Oats. Steel Cut Oats are made from oat kernels that have been steamed then cut and are excellent for use in such old time favourite dishes as European porridge. They are chewier than rolled oats, may take longer to cook and have the same nutritional value as rolled oats. The real value of Steel Cut Oats is more in the enhanced taste and rougher quality of the oats. The texture is firm compared to rolled oats and some prefer them in recipes for breads, muffins, biscuits, meat loaves and patties.

Weight / Volume
5kg

Origin
SA

Certification
ACO

Brand Name
Four Leaf

Kehoe’s kitchen uses traditional methods like Wild fermentation to create their delicious probiotic products such as their Kimchi Juice.

Wild fermentation makes food more delicious and nutritious. Microscopic organisms transform food and extend its usefulness.

Kehoe’s Kitchen vegetable ferments are fully fermented before being jarred and sent to retailers. This ensures more digestive enzymes, higher probiotic content, no fizz in the jar and most importantly a beautiful mature traditional acidic fermented product.

Kehoe’s Kitchen sparkling Probiotic Drinks are yeast free and are fermented with their very own Australian made custom probiotic.

Product of Australia.

Weight / Volume
250ml

Certification
ACO

Brand Name
Kehoe's Kitchen

Oats are a cool climate grain, our variety is a naked (husk less) oats. The downside is that it requires plenty of moisture, demands better soil quality. They have an extremely good flavour and good healthy content which is higher than from most cereals. Oats are high in Iron and calcium. Our energy content is 15.3 [normal 12]. Our protein is 12.8 [normal 10.7].

We roll our oats fresh on demand, cold rolled oats are not heat treated so all the goodness is retained and should be consumed in 3 month period, kept in a cool dry dark storage. As a seed you can keep it for years in its original form. Traditionally oats are a breakfast cereal used as porridge but these days as fresh muesli and soups for thickening, cook oat grain for 15/20min and eat instead of rice or make it as a salad. Oats are soluble fibre and excellent for your digestion. Oats for breakfast will keep your energy level steady so your body is satisfied for longer.

Origin
Tasmania

Certification
ACO

Brand Name
Kindred Organics

Quinoa (pronounced keen-wá) is a grain-like seed. Red quinoa has a slightly more fibrous texture and is a little crunchier once cooked. All Quinoa previously has been imported from South and North Americaand has high food miles. Our Quinoa is grown, harvested, cleaned and polished on our farm. The only food miles our Quinoa has is going from our farm to its destination – your plate. Our Quinoa is not washed, heated or dried and has its natural colour, it is full of flavour and has a nutty taste, the leaves are serrated and also have a delicious taste.

Origin
Tasmania

Certification
ACO

Brand Name
Kindred Organics

Maple Syrup has a sweet, distinctive flavour with hints of caramel and toffee that make it unique and difficult to put into words. Contains Numerous Antioxidants
Gets a Lower Score on the Glycemic Index
Fights Inflammatory Diseases
May Help Protect Against Cancer
Helps Protect Skin Health
Alternative To Sugar For Improved Digestion
Supplies Important Vitamins and Minerals

In response to consumer demand we launched organic mozzarella from our Mortlake factory in May 2021. To ensure we stayed true to its Italian heritage we enlisted the help of Fabio who has 35 years experience making mozzarella and previously made the only Australian organic mozzarella which was discontinued a few years ago. This cheese-making skill combined with the rich biodynamic/organic milk from our farmers in Western Victoria, has produced a traditional mozzarella ball which is soft, delicate and most importantly stretchy with subtle flavour and a creamy texture.

PRODUCT OF AUSTRALIA

Brand Name
Symons Organic Dairy Co

Certification
AQ

Origin
Australia, Victoria

Weight / Volume
250g

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOMEBONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Swordfish are becoming more popular food fishes in Australia. Swordfish is often described as the most “meat-like” of all fishes. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify. Swordfish is also suited to grilling, frying and baking. Alternates to Sword fish, such as Striped Marlin have flesh that is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi. Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours. Try char-grilling but keep the centre rare to avoid dryness.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Tunas have firm, thick fillets and make succulent meat substitutes. It is important to know which cut of the tuna you have when deciding how you will cook or serve it raw. The belly of the tuna will have a much higher fat content, this requires much less heat to bring out the flavours. Caution when grilling this cut on the barbeque as the oil may burn leaving an acrid flavour, it is much better to use the back loin, which has a lower oil content. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted some species’ superb eating qualities raw. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out. To marinate, use lemon, garlic oil, vinegar and fresh herbs. Serve as is (the marinade will “cook” the tuna), or slowly braise or poach as a finishing touch, but be careful not to overcook. Sashimi, carpaccio, or tartare blended with Atlantic salmon is ideal for tuna, married with dill, garlic, lemon and pepper. Tuna is also an excellent dish sliced thinly and briefly dropped into simmering “fish stock” or cooked as an Asian “hot-pot” to each diner’s preference. Invite guests to choose the degree to which they want their tuna cooked—just as they would with a steak.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices are suitable styles for cooking ling. Because of its moistness, ling is ideal for puréeing and making into terrines or the “Thai fish cakes”. Alternatively, to exploit the firmness of the flesh, slice into strips and plait with salmon or trout, poach in a good bouillon and serve with a light citrus meunière (lightly browned butter with lemon juice and parsley).

2 Portions (Approx 140g each)

ALL FISH FILLETS ARE SOLD BONELESS, HOWEVER SOME BONES MAY STILL REMAIN, TAKE CARE WHEN CONSUMING.

One of Australia's favourite fish. A tender, white to pinkish flesh and a sweet and mild flavour make snapper a popular and versatile finfish, suited to poaching, steaming, frying, baking, grilling, barbecuing, smoking or sashimi. Try deep frying fillets in batter or crumbs and serve with tartare sauce. Alternatively, leave snapper whole—wings, head and all—score well on both sides, and deep fry. Serve with sweet chilli, coriander and lemongrass dressing for a perfect result. Place slices of fresh ginger, garlic and lemongrass into the cavity of whole snapper, char-grill lightly then bake in a covered container with a small amount of pineapple juice. This provides an interesting combination of flavours. Smoked snapper is excellent for a seafood pie or pasta when blended with a béchamel sauce. Snapper comes in many sizes, making it very versatile. It is excellent as a buffet piece, whole, filleted or as cutlets. Snapper is superb smoked and is also becoming popular for sashimi. Snapper also makes a great base for a seafood terrine or pâté.

2 Portions (Approx 140g each) (Farm Raised)
ALL FISH IS SOLD BONELESS; HOWEVER, SOME BONES MAY REMAIN. TAKE CARE WHEN CONSUMING.

The barramundi is one of Australia’s most popular food fish. It is well known overseas and graces tables of top restaurants around the world. Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions, and the firm texture makes it a versatile finfish to work with. Edible parts include wings, frames, cheeks and rib offcuts. Wings are reasonably priced and are very flavoursome - coated in Asian (five spice or Szechuan pepper) or Cajun spice mix (paprika, ground black pepper, onion powder, cayenne pepper, dried oregano and thyme) and deep fried, they make unbelievable finger food or beer snack. The frames and heads can be used to flavour fish stock. Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. For excellent results, barbecue and then serve with a dressing of lemon and dill butter sauce, or add to an Asian-style stir-fry. For a distinctly Australian experience, wrap a whole barramundi stuffed with lemon aspen or muntharies in paperbark leaves, then bake. This can be served with lemon myrtle butter and roasted macadamias. The Aborigines traditionally wrap barramundi in the leaves of the wild ginger plant and bake it in hot ashes. Baby barramundi is best served whole (scaled, gutted and cleaned) as it is an ideal plate-sized fish. The delicate skin can be left on during cooking. It is good barbecued or baked, wrapped in paperbark or banana leaves to protect the delicate flesh.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Gummy Shark (also called Flake) is one of Australia's premium eating sharks. If buying Flake ensure you ask if it is Gummy Shark, as this is the only Australian shark allowed to be called this. As a smaller shark it has a sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been used for “fish and chips” because they have no bones, but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh. If you buy whole or catch, and are going to barbecue the shark it is good to remove the skin before cooking, to prevent it shrinking and tearing the flesh. Shark is excellent for children as there are no bones and can be used to make great fish nuggets. The texture of shark also makes it a great ingredient for fish cakes or kebabs. Make good use of the firm flesh and enhance the flavour by cooking slowly with strong tomato and herb sauce. Some sharks can have an amonia smell. A handy tip if you are worried about any ammonia odour in shark flesh can be reduced by soaking it in milk, vinegar and water or lemon juice. If you are concerned ask your fish monger or reject when buying the fish.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Blue-eye trevalla, is considered by many people to be one of the finest table fish caught in Australia's southern waters. It is a very versatile and popular fish, due to its firm, moist and delicately flavoured white flesh. Available all year, the blue-eye trevalla is a big, thick-bodied finfish that has gained a great following in the past twenty years. Its mildly flavoured flesh is excellent eating. This firm-fleshed finfish lends itself well to most methods of cooking. Fillets are best enjoyed grilled or fried - cut into cubes coated individually with a herbed crumb or batter mixture it makes a tasty morsel for finger food. To ensure even cooking when deep frying, use thin portions only. These can be achieved by using a butterfly cuthe emergence of blue-eye trevalla cutlets as a popular form for this finfish will give you some extra scope in preparation. With the marrying flavours of wasabi, soy and ginger, blue-eye trevalla is also superbly suited to sashimi. Heads and frames are occasionally available and make excellent soup and stock.

2 Portions (Approx 140g each) (Farm Raised)
ALL FISH IS SOLD BONELESS; HOWEVER, SOME BONES MAY REMAIN. TAKE CARE WHEN CONSUMING.

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year-round supply. Product grown in Tasmania is considered among the world’s best. Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin. In contrast, those from saltwater are usually silvery blue. Atlantic salmon is perhaps best eaten rare after barely searing it on a very hot grill. When prepared this way, the flavour is pronounced and tasty, and makes for interesting food marriages. Serve with roasted capsicum and a balsamic vinaigrette (or a pepperonata with a similar taste), tapenade, garlic mayonnaise, and bitter greens such as arugula or endive. Atlantic salmon is also excellent for baking after being wrapped in broad-leafed vegetables (such as English spinach) and then filo pastry. This produces great flavours and makes for ease of cooking and attractive presentation, especially if served on a beurre blanc. Due to its rich taste, striking colour and excellent texture, Atlantic salmon is widely used for mousseline, terrines and finfish pâtés, roulades, or as a filling or stuffing for white finfish and seafood lasagnes. Add just enough Atlantic salmon to give a distinctive taste. Use various parts of Atlantic salmon for many preparations, such as the head and frame for soups and stocks, flesh from the frame for fish patties, and roe for “caviar”. Try serving Atlantic salmon as Japanese sashimi with wasabi (see recipes page - Atlantic salmon mille feuille) or poach whole and serve cold.

2 Portions (Approx 140g each) Farm Raised

ALL FISH IS SOLD BONELESS; HOWEVER, SOME BONES MAY REMAIN. TAKE CARE WHEN CONSUMING.
OCEAN TROUT, THE WAGYU OF THE SEA.™ WITH ITS VIBRANT INTENSE COLOUR, PURITY OF FLAVOUR, AND LUSCIOUS MARBLING; IT HAS A CREAMY SUCCULENT TEXTURE WHICH IS VELVETY.

2 Portions (Approx 140g each)

Dories are fine table fishes, readily available freshly chilled and frozen all year round. They have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. Be careful to not overpower the delicate flavour. If baking or steaming whole, use the complementary flavours of tarragon, dill, parsley, thyme or chives. Asian flavours of chilli, coriander and lime are more suitable when frying whole. For fillets to be grilled, herbed butters or oils are suitable and even a salad of fresh dates and orange with parsley is complementary. Roll smaller fillets around prawns or Atlantic salmon, poach and serve with a light, lemon beurre blanc. Dory fillets are delicate and often best coated or wrapped in foil for cooking.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Quickly becoming more popular throughout Australia, blue grenadier provides a large, medium thickness, boned-out fillet with a thin, edible skin. The skin is usually removed from imported product. An increasing number of people are trying these finfish as fillets or cutlets. Blue grenadier has a delicate, sweet, succulent flavour, with moist flesh that flakes easily. When raw, its flesh is soft and requires careful handling. It is most suited to frying or baking because of the low oiliness of the species, but it is also excellent for grilling or barbecuing. If frying blue grenadier fillets, a light batter or crumb is best. Serve these with a strongly flavoured citrus aioli and crisply fried basil leaves for both flavour and presentation. Try deep frying and serving with chips. Blue grenadier is also an ideal finfish to include in fish cakes, served with sweet chilli or soy and coriander dipping sauces.