Chef Matt Stone of Future Food System will be hosting a free virtual masterclass on Thursday 21 October on the eve of this year’s National Barramundi Day.
The award winning, zero-waste chef will demonstrate how to use a whole barramundi leaving nowaste, as well as cooking Matt’s delicious Crispy Barra Burger, perfect to enjoy during the summer season ahead. Matt will provide tips and tricks to nail the perfect barramundi dish and the best ways to cook different parts of the fish.
With 60% of barramundi eaten in Australia being imported, the masterclass aims to encourage Aussie’s to Ask for Aussie Barra as part of a broader National Barramundi Day campaign to support Aussie barramundi farmers who are just one of the many suppliers who have experienced hardship during the pandemic.
During the masterclass, attendees have an exclusive opportunity to ask Matt questions as part of a live Q&A.
In addition to the masterclass, Future Food System and over 100 restaurants, pubs, cafes, and clubs nationwide including Catalina Rose Bay, Tequila Daisy, Rick Shores, Matilda 159, Agnes, Hôntô and Icebergs will be serving specials delivered from Australian sustainable barramundi farms from Northern Territory, Far North Queensland and Victoria on Friday, 22 October.
National Barramundi Day is an initiative from the Australian Barramundi Farmers Association, which represents Humpty Doo Barramundi in the Northern Territory; Cone Bay Barramundi in WA, Barramundi Gardens, Spring Creek Barramundi, Coral Coast Barramundi, Daintree Saltwater Barramundi, Mainstream Aquaculture Queensland and Sealord in tropical Far North Queensland; and MainStream Aquaculture from Victoria.
Date: Thursday, 21 October
Time: 6.00pm – 7.00pm AEDT
Register here: www.eventbrite.com.au/e/national-barramundi-day-masterclass-with-matt-stonetickets-170860938667