Food blogging is a strange beast.  First comes an obsession (if you weren’t obsessed with food it would be a hard game to play), then comes the idea.  Mine was to start a cooking blog where I could share all my crazy creations.  I would never have guessed anybody would be so interested or I would enjoy it this much.  Unfortunately over the last few weeks I have been a little lax in my posting, the other parts of my life needed attention.  As a result of my inattention Cafe Campana is in some need of some TLC or at least a little post from me.

A few weeks ago I was invited to the product launch for Table of Plenty’s range of dukkah.  As a fairly new blogger on the scene I had not been to an event such as this and had no idea what to expect.  I approached the city in the pouring rain and eventually found the restaurant Souk in the City.  Dukkah was the star of the evening with its creator Kate.  As we chatted through the evening about dukkah, Table of Plenty, Food blogging and food in general I realised how uniting food can be.

As I look back at great events through my life food is always prominent.  You eat with family, you take your special someone to dinner, you share good times with the guys over a beer and chips and of course there are feasts, balls, parties and weddings that always feature food.  It is deeply ingrained in society.  And in this case I was sharing dinner with a group of people I had never met but shared a enthusiasm for food.

Kate spoke with passion about her range of dukkah.  From its humble inception through to product development, sourcing ingredients to marketing.  Definitely a fascinating insight into a different aspect of food.  Indeed this cycle is very creative and comes from the heart.  Passion such as this is refreshing in the current climate of supermarket super profits, mass produced tasteless foodstuffs and an the obesity epidemic.

I was keen to capture this passion and excitement in a Cafe Campana original dish.  After much thought I decided to use the dukkah as a crumb for fish.  I paired this with some Moroccan inspired cous cous.  This is exceedingly easy to make and could be cooked mid-week as a great break from routine.  It will definitely turn some heads and bring smiles to friends and family.

Mark dinned at Souk in the City as a guest of Table of Plenty and Mark Communications.  Dukkah was provided by Table of Plenty


Macadamia Dukkah Crusted Barramundi with Couscous
Serves 4

Ingredients
4 Fillets of Barramundi, skin on
½ cup Plain Flour
1 Egg
2 tbsp Macadamia Dukkah
Vegetable oil for frying
Couscous
1 cup Couscous
2 tbsp Olive Oil
1 Zest of a Lemon
1 tbsp Almond Flakes
1 tbsp Currants

Method
  1. Preheat oven to 160°C.  Place flour in a bowl, break egg into another bowl and beat, and place dukkah into a third bowl.  Dust the skin side of the fish with flour, dip in egg and crumb with dukkah.  Be careful only to cover the presentation side of the fish.  Repeat until all of the fish is crumbed.
  2. In a heat proof bowl add couscous, olive oil and lemon zest.  Stir until all grains of couscous are covered in oil.  Add one cup of boiling water and cover bowl with cling film.  Allow to rest for 10 minutes then fluff up with a fork and stir through almonds and currants.
  3. Meanwhile over a medium flame heat oil in a frypan (Note you need sufficient oil to partially come up the side of the frying fish).  Place fish crumb side down in the oil and fry for approximately two minutes or until the crust is browned.  Remove fish from pan and place crust side up on a lined baking tray.  Pop in the oven for about six minutes until the fish is cooked through. Serve fish on top of couscous.

NB: Don’t ask about the tomato sauce around the couscous.  It was purely for visual effect, taste wasn’t the best :) .


Food blogging is a strange beast.First comes an obsession (if you weren’t obsessed with food it would be a hard game to play), then comes the idea.Mine was to start a cooking blog where I could share all my crazy creations.I would never have guessed anybody would be so interested or I would enjoy it this much.Unfortunately over the last few weeks I have been a little lax in my posting, the other parts of my life needed attention.As a result of my inattention Cafe Campana is in some need of some TLC or at least a little post from me.

A few weeks ago I was invited to the product launch for Table of Plenty’s range of dukkah.As a fairly new blogger on the scene I had not been to an event such as this and had no idea what to expect.I approached the city in the pouring rain and eventually found the restaurant Souk in the City.Dukkah was the star of the evening with its creator Kate.As we chatted through the evening about dukkah, Table of Plenty, Food blogging and food in general I realised how uniting food can be.

As I look back at great events through my life food is always prominent.You eat with family, you take your special someone to dinner, you share good times with the guys over a beer and chips and of course there are feasts, balls, parties and weddings that always feature food.It is deeply ingrained in society.And in this case I was sharing dinner with a group of people I had never met but shared a enthusiasm for food.

Kate spoke with passion about her range of dukkah.From its humble inception through to product development, sourcing ingredients to marketing.Definitely a fascinating incite into a different aspect of food.Indeed this cycle is very creative and come from the heart.Passion such as this is refreshing in the current climate of supermarket super profits, mass produced tasteless foodstuffs and an endemic obesity.

I was keen to capture this passion and excitement in a Cafe Campana original dish.After much thought I decided to use the dukkah as a crumb for fish.I paired this with some Moroccan inspired cous cous.This is exceeding easy to make and could cooked mid-week as a great break from routine.I would definitely turn some heads and bring some smiles to friends and family.

Mark dinned at Souk in the City as a guest of Table of Plenty and Mark Communications.Dukkah was provided by Table of Plenty

Food blogging is a strange beast.  First comes an obsession (if you weren’t obsessed with food it would be a hard game to play), then comes the idea.  Mine was to start a cooking blog where I could share all my crazy creations.  I would never have guessed anybody would be so interested or I would enjoy it this much.  Unfortunately over the last few weeks I have been a little lax in my posting, the other parts of my life needed attention.  As a result of my inattention Cafe Campana is in some need of some TLC or at least a little post from me.

A few weeks ago I was invited to the product launch for Table of Plenty’s range of dukkah.  As a fairly new blogger on the scene I had not been to an event such as this and had no idea what to expect.  I approached the city in the pouring rain and eventually found the restaurant Souk in the City.  Dukkah was the star of the evening with its creator Kate.  As we chatted through the evening about dukkah, Table of Plenty, Food blogging and food in general I realised how uniting food can be.

As I look back at great events through my life food is always prominent.  You eat with family, you take your special someone to dinner, you share good times with the guys over a beer and chips and of course there are feasts, balls, parties and weddings that always feature food.  It is deeply ingrained in society.  And in this case I was sharing dinner with a group of people I had never met but shared a enthusiasm for food.

Kate spoke with passion about her range of dukkah.  From its humble inception through to product development, sourcing ingredients to marketing.  Definitely a fascinating incite into a different aspect of food.  Indeed this cycle is very creative and come from the heart.  Passion such as this is refreshing in the current climate of supermarket super profits, mass produced tasteless foodstuffs and an endemic obesity.

I was keen to capture this passion and excitement in a Cafe Campana original dish.  After much thought I decided to use the dukkah as a crumb for fish.  I paired this with some Moroccan inspired cous cous.  This is exceeding easy to make and could cooked mid-week as a great break from routine.  I would definitely turn some heads and bring some smiles to friends and family.

Mark dinned at Souk in the City as a guest of Table of Plenty and Mark Communications.  Dukkah was provided by Table of Plenty

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