Orders placed before 12 Noon will be delivered the next day, if placed after 12 noon it will be delivered the day after. You will be sent an email the day before your delivery day. We do not deliver on Sundays or Public Holidays.



  • 150g baby spinach
  • 50g speck (bacon), chopped
  • 15 basil leaves
  • 80ml extra virgin olive oil
  • 100g vine-ripened tomatoes
  • 50g pine nuts, toasted
  • 20ml balsamic vinegar
  • Salt & freshly ground pepper
  • 4 x 165g barramundi fillets



Finely chop spinach.

Heat a pan over medium heat. Fry speck until crisp, remove from pan. Add 1 tablespoon oil and fry basil leaves until crisp. Remove from pan.

Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season. Pour dressing over salad and mix.

Heat pan to medium high, brush fish fillets with a little oil, fry skin side down to crispen for about 2 mins. Carefully turn fish and cook for a further 2 mins until golden and cooked through. Cover, keep warm.

Arrange salad on plate and top with fish fillet skin side up. Garnish with basil leaves.


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