Early bird: 15% off when you book before 22 November. Collection 23 to 27 November.
CODE: EARLYBIRD15%
Delivering to the Northern Beaches only. Not local? Pick up free from the cafe, 30 Nov to 18 Dec.
Early bird: 15% off when you book before 22 November.
Collection 23 to 27 November.
Code: EARLYBIRD15%
Barramundi chermoula, a Christmas family favourite.
Each year, Davide brings this dish to his Christmas table, and it has become one the family would never skip.
Barramundi is his fish of choice because it stays beautifully moist in the oven. He cooks it al cartoccio, the Italian method of sealing fish in a paper parcel so it bakes in its own steam.
Our generous 1.2kg side of barramundi is coated in a North African chermoula of cumin, coriander, sweet paprika, fresh ginger, garlic, lemon and olive oil. It is warm, fragrant and citrusy, with no chilli heat.
Once wrapped in baking paper, the fish cooks gently in the oven, soaking up every bit of flavour as it steams.
Serve it straight from the parcel. Open it at the table and let the aromas of lemon, garlic and spices fill the room. It turns Christmas lunch into a little occasion.
Davide suggests pairing it with a fresh salad of coriander, mint, preserved lemon and Spanish onion, or with his pearl couscous salad, also part of our Christmas menu.
Serves eight to ten. A flavourful seafood centrepiece for those wanting something different from the traditional Christmas roast.
Preparation Instructions
This product is raw and requires cooking)
Step 1: Defrost the fish in the fridge overnight before cooking.
Step 2: Preheat the oven to 180°C. Lay the barramundi fillet on a big sheet of baking paper (100 x 30cm) and pat dry with paper towel.
Step 3: Spread the chermoula paste over the top of the flesh of the fish.
Step 4: Fold the baking paper around the fish, pinching the long ends and rolling to create a parcel - See video below.
Step 5: Bake for 45 minutes, then serve straight from the parcel - let the aromas hit the table before you unwrap it.
Step 6: To add more theatre, have some pre-chopped parsley or other toppings such as pomegranate seeds, nuts, ready to sprinkle over the top of the fish.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.
Ingredients & Allergens
Ingredients: Barramundi (fish), extra virgin olive oil, lemon juice, ginger, garlic, ground coriander, ground cumin, sweet paprika, black pepper, salt.
CONTAINS: FISH
Serving Size, Spice & Suggestions
1 x Side of Barramundi - Approximate weight of 1.2kg
Serves 8-10
*While every care has been taken to remove the bones from our barramundi, please be aware that the occasional bone may remain.
This pairs perfectly on an entertaining spread with Davide's Pearl couscous salad!
🌶️ Spice Level -Mild
This dish has been handmade with love in small batches by Davide, before being freshly frozen for your convenience.
Keep frozen for up to 2 months from purchase, once thawed keep refrigerated and serve within 48 hours.
Delivering to the Northern Beaches only. Not local? Pick up free from the cafe.
Early bird: 15% off when you book before 22 November.
Collection 23 to 27 November.
Code: EARLYBIRD15%
Barramundi chermoula, a Christmas family favourite.
Each year, Davide brings this dish to his Christmas table, and it has become one the family would never skip.
Barramundi is his fish of choice because it stays beautifully moist in the oven. He cooks it al cartoccio, the Italian method of sealing fish in a paper parcel so it bakes in its own steam.
Our generous 1.2kg side of barramundi is coated in a North African chermoula of cumin, coriander, sweet paprika, fresh ginger, garlic, lemon and olive oil. It is warm, fragrant and citrusy, with no chilli heat.
Once wrapped in baking paper, the fish cooks gently in the oven, soaking up every bit of flavour as it steams.
Serve it straight from the parcel. Open it at the table and let the aromas of lemon, garlic and spices fill the room. It turns Christmas lunch into a little occasion.
Davide suggests pairing it with a fresh salad of coriander, mint, preserved lemon and Spanish onion, or with his pearl couscous salad, also part of our Christmas menu.
Serves eight to ten. A flavourful seafood centrepiece for those wanting something different from the traditional Christmas roast.
Preparation Instructions
This product is raw and requires cooking)
Step 1: Defrost the fish in the fridge overnight before cooking.
Step 2: Preheat the oven to 180°C. Lay the barramundi fillet on a big sheet of baking paper (100 x 30cm) and pat dry with paper towel.
Step 3: Spread the chermoula paste over the top of the flesh of the fish.
Step 4: Fold the baking paper around the fish, pinching the long ends and rolling to create a parcel - See video below.
Step 5: Bake for 45 minutes, then serve straight from the parcel - let the aromas hit the table before you unwrap it.
Step 6: To add more theatre, have some pre-chopped parsley or other toppings such as pomegranate seeds, nuts, ready to sprinkle over the top of the fish.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.
Ingredients & Allergens
Ingredients: Barramundi (fish), extra virgin olive oil, lemon juice, ginger, garlic, ground coriander, ground cumin, sweet paprika, black pepper, salt.
CONTAINS: FISH
Serving Size, Spice & Suggestions
1 x Side of Barramundi - Approximate weight of 1.2kg
Serves 8-10
*While every care has been taken to remove the bones from our barramundi, please be aware that the occasional bone may remain.
This pairs perfectly on an entertaining spread with Davide's Pearl couscous salad!
🌶️ Spice Level -Mild
This dish has been handmade with love in small batches by Davide, before being freshly frozen for your convenience.
Keep frozen for up to 2 months from purchase, once thawed keep refrigerated and serve within 48 hours.
Delivering to the Northern Beaches only. Not local? Pick up free from the cafe.
