Grilled Robarra on Polenta, Eggplant and Roasted Tomato, presented with Rocket Pesto, Balsamic and Aioli (above).

Bart Beek
Creative Chef,
Sydney.

'The pureness and quality of the Robarra Spring Water Barramundi put us in a winning position. It is very much about substance rather than image or fashion.'

'Most Stunning Table Design'
presentation from the Limestone Coast Team at the 1997 Australian Regional Culinary Competition - featuring the award winning Coulibiac of Robarra.

Layered Robarra and Yabbie Crepe Gateau.
A delicate mille-feuille gateau consisting of chive crepes, poached barramundi, yabbies, neufchatel, limes, capers and dill.