Sushi
Okonomiyaki
Sashimi
This is a fun way to get the kids involved with making lunch or dinner! Here we have some Macadamia-Smoked Sea Mullet prepared with our favourite sushi greens and rice. Yum! Especially good for those who prefer to know their fish has been cooked prior to eating.
Sashimi
Okonomiyaki
Sashimi
Not a fan of raw fish? Our Cold-Smoked Longtail Tuna is a fantastic alternative to traditional Japanese sashimi. We like it served with wasabi, fresh chilli, lemon, and a tamari sesame oil dipping sauce.
Okonomiyaki
Okonomiyaki
Seafood Pizza
This Japanese pancake is traditionally made of flour, shredded cabbage, egg, green onion and octopus or prawn. It’s topped with Otafuku sauce, Japanese mayonnaise, bonito flakes or fried shallots, coriander and fresh chilli. But we love it with our Macadamia-Smoked Spanish Mackerel because, unlike octopus and prawn, it remains tender even after frying.
Seafood Pizza
Sensational substitute
Seafood Pizza
Our Macadamia-Smoked Mullet is delicious on pizza. You can add it to your seafood mix before cooking or pair it with some smoky bacon. However, because the Mullet is already cooked, we prefer to add it to the pizza base as it comes out of the hot oven. Top with fresh basil, rocket or baby spinach and drizzle with some chilli-infused olive oil. TIP: for a super crisp base, get your wood-fired pizza oven extra hot by burning a handful of macadamia nut shells.
Spaghetti marinara
Sensational substitute
Sensational substitute
Add a smoky quality to your next seafood marinara pasta, by adding some flakes of our Macadamia-Smoked Blue Mackerel. Try topping your pasta with our Smoked Mullet Roe as a decadent replacement to punchy parmesan.
Sensational substitute
Sensational substitute
Sensational substitute
Tired of chicken? Our smoky products can elevate your Caesar salad or creamy carbonara pasta. We love serving our Macadamia-Smoked Spanish Mackerel Rolled Ham cold at Christmas lunch, instead of the traditional turkey or baked ham. It is sensational on a hot Summer day, thinly sliced, with a mango and macadamia nut salad, and a glass of bubbles.
Warm Potato Salad
Fisherman's Bruschetta
Fisherman's Bruschetta
Toss warm potatoes, fresh baby spinach, capers, lemon juice and wholegrain mustard together. Top the salad with our Macadamia-Smoked Blue Salmon or chop the fish and gently stir it through.
Fisherman's Bruschetta
Fisherman's Bruschetta
Fisherman's Bruschetta
Toast some fresh crusty bread, or drizzle in garlic infused olive oil and place face down on your barbecue grill. Spread on some chilli mayonnaise, layer slices of Macadamia-Smoked Line-Caught Spanish Mackerel. Top with a tomato, avocado and red onion salsa.
Tropical Tacos
Fisherman's Bruschetta
Tropical Tacos
Dice tomato, capsicum, mango, red onion, fresh chilli and avocado. Add a squeeze of lime juice, some zest and roughly chopped coriander. Add a pinch of salt and cracked pepper. Gently combine all the ingredients in a bowl, before spooning into warm corn tacos or tortillas. Add slices of Macadamia-Smoked Mackerel and a drizzle of Japanese mayonaise. Not a fan of mango? Swap it for some sweet corn kernels or chargrilled pineapple.
BBQ Skewers
Smoked Fishcakes
Smoked Fish Dip
If you’re a regular visitor to our Smokery and processing facility at The Port of Bundaberg, you may be lucky enough to get your hands on some freshly filleted fish. The various species of fresh, local fish that we use to make our smoked products are all robust and firm, making them perfect for barbecue skewers. Availability is seasonal and weather dependent.
Smoked Fish Dip
Smoked Fishcakes
Smoked Fish Dip
Combine our delicious Macadmia-Smoked Tuna Pate with a generous dollop of crème fraiche, diced cornichons, lemon zest, chives and a pinch of minced garlic. The ratio of pate to crème fraiche will depend on your desired texture.
Smoked Fishcakes
Smoked Fishcakes
Green Pasta Salad
We love fish cakes for dinner or reheated for lunch the next day. There are endless fishcake recipes available online, but we love ours with Dijon mustard, peas, panko crumbs and a simple cucumber salad.
Green Pasta Salad
Charcuterie with a twist
Green Pasta Salad
For a quick mid-week meal, we love tossing together Macadamia-Smoked Sea Mullet with spinach and fetta ravioli, olive oil, al dente broccoli florets, fresh dill, spring onion, baby spinach and rocket, lemon juice and a good dollop of crème fraiche. Top with a sprinkling of grated Smoked Mullet Roe.
Charcuterie with a twist
Charcuterie with a twist
Charcuterie with a twist
Lower in saturated fat than cured deli meats, smoked fish products can make a tasty, healthy alternative to a traditional charcuterie board. Add our smoked fish products to your next grazing board, cheese plate or ploughmans’ platter.
Scrambled Eggs on Rye
Charcuterie with a twist
Charcuterie with a twist
Creamy eggs with salty, smoked fish. Enough said.
Cold Canapes & Appetisers
Cold Canapes & Appetisers
Cold Canapes & Appetisers
Our rich, smoked seafood is delicious with creamy potatoes and crisp, zesty radish. Slice cucumber and top the rounds with our Macadamia-Smoked Tuna Pate.
Inverted Eggs Benedict
Cold Canapes & Appetisers
Cold Canapes & Appetisers
Start with some hollandaise sauce. Rest half a toasted English muffin on top of the sauce, then add a generous amount of our Macadamia-Smoked Fish Pâté. Top with a soft-poached free-range egg, cracked pepper and salt. Garnish with pea shoots, dill or fresh herbs from your garden. You can also use any of our sliced smoked fish instead of the Pâté!