Did you know that approximately 60 per cent of barramundi served in Australia is imported? Celebrate locally farmed, sustainable barramundi at Harrisons Restaurant on Friday October 20^th with Spencer Patrick putting the spotlight on one of his local favourites!

Each year, National Barramundi Day celebrates Australian-farmed barramundi and local, sustainably sourced fish, with an aim to educate the 41 percent of Australians (at last count) who aren’t sure where their barramundi comes from. With a staggering 60 percent of barramundi served in Australia being imported, supporting the great Aussie farms producing top quality fish is vital.

On Friday the 20th of October, Spencer Patrick of Harrisons Restaurant will join chefs and restaurants across the country by participating in National Barramundi Day.

“Barramundi ticks all the boxes… It’s incredibly versatile, sweet, clean and of course sustainable. This iconic Australian fish has been on my menus at Harrisons for the last 15 years,” said Chef/Owner Spencer Patrick.

By choosing Australian-farmed barramundi reared through responsible methods and supporting local fisheries, Australians can play a pivotal role in ensuring the enduring presence of this cherished fish in our culinary heritage.

Sustainable commitment

Harrisons Restaurant, Port Douglas' most nationally awarded venue, has a rich history of championing ethically raised and sustainably-harvested ingredients. 

By putting the spotlight on Daintree Saltwater Barramundi this National Barramundi Day Harrisons exemplifies its commitment to promoting sustainable practices and supporting local catchers and growers. 

Daintree Saltwater Barramundi farm, situated on a 49-hectare property along the Daintree River, stands out for its commitment to environmentally-friendly practices and innovative, sustainable operations. 

Their Barramundi are hand-reared in licensed ponds using water sourced from the Daintree River, resulting in a consistent supply of award-winning Barramundi products.

Chef/Owner Spencer Patrick, the culinary talent behind Harrisons Restaurant, has curated two special Barramundi dishes to celebrate this occasion. 

Guests can indulge in Daintree Saltwater Barramundi as an entree served citrus cured with chaat spices, tamarind and buttermilk or as a main roasted fillet with carrot and cardamom puree, squid and black kale.

To make a reservation for this special day and enjoy the collaboration between Harrisons Restaurant and Daintree Saltwater Barramundi, click here.