The calendar has flipped, and we’re off and running into 2023.
What an announcement on 23rd December 2022! Seafood labelling! Hooray!
Finally, Australians will be sitting down to a seafood meal in hospitality venues – such as hotels, cafes, restaurants, pubs and takeaway services – which are currently exempt from the labelling system, to a seafood meal WITH strict labelling, allowing consumers to see where their seafood has come from.
“The Albanese Government has proposed a mandatory country of origin labelling (Cool) model for seafood in hospitality settings”.
We’ve been offering this information on our menus since 2011!
The issue of seafood sustainability and knowing if seafood is imported or Australian produce is of growing importance for the consumer. We’ve always strived to make our customers experience educational, inspirational and diverse by training our staff to be knowledgeable, evolving our menu through the seasons and providing our customers with the opportunity to shop sustainably for fresh fish within the restaurant.
In other news this month…
As Chinese New Year is coming up at the end of January, Tramsheds will be doing a fun promotional event on Sunday, January 22nd January to celebrate.
These activities will be held on the day:
- Dragon dancer for Lunar New Year
- Growers Markets held between 10am – 5pm
We have added a special CNY menu available for both dine in and takeaway supplied by our long term specialist dumpling maker, Iris Ni – The Ichhong Catering.
Another holiday is just around the corner! Yes, Australia Day is fast approaching, which means another chance to relax and enjoy a day in the sun while enjoying high-quality, fresh sustainable seafood!
Nothing says Australia Day more than eating fresh or BBQ’d prawns with friends and family.
Visit our online shop for some DELCIOUS extra large cooked QLD King Prawns to simply peel and enjoy or opt for the raw QLD Banana prawns to throw on the barbie It’s win, win either way!
Butterflied prawns with chilli and coriander
Servings: 4
Calories: 657kcal
- 24 Extra-large green prawns
- ¼ cup Coconut oil, melted
- 1 Long red chilli, finely chopped
- 2 Garlic cloves, crushed
- 1 tbsp Grated ginger
- ½ Zest and juice of lemon, plus extra wedges to serve
- 1 bunch Coriander, leaves finely chopped, plus extra leaves to serve
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Butterfly the prawns along the back through the head, leaving connected at the legs. Remove vein and discard.
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Combine the coconut oil, chilli, garlic, ginger, lemon zest and juice, chopped coriander and 1 tsp salt in a large bowl.
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Add the prawns and toss to coat well. Cover and chill for 2-3 hours to marinate.
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Preheat oven grill to high. Place the prawns, shell-side down, on a baking tray and cook for 8 minutes or until slightly golden and just cooked (take care not to overcook).
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Place the prawns on a platter, scatter over the extra coriander leaves and serve immediately with lemon wedges
Why Go Wild?
The majority of salmon found in the supermarkets are farm raised and fed antibiotics! We can give you direct access to the best and most nutritious wild-caught salmon from both Alaska and Canada.
- High in Vitamin B12 and Vitamin D
- Healthy Omega-3s for your heart and brain
- Buttery texture and savoury flavour
- Beautiful bright orange/red colour
Sockeye salmon, also known as red salmon, are full of flavour and rich in colour and have a unique sweet taste. Sustainably harvested, wild caught Sockeye salmon is without a doubt a true delicacy and delight to enjoy. Processed and packaged within hours of being caught to guarantee freshness, we’re certain once you’ve had this fillet of salmon you’ll be coming back for more.
Available in our online shop for pick up and delivery (conditions apply).
We’re here to help you make sustainable seafood choices by only sourcing seafood with provenance.
