Reviews
  Jade Perch  
  Creme de Gallo - Smoked Halloumi Chorizo
  Tarzali Chorizo
  Tarzali Smoked Eel

Recipies
  Aussie-Thai Pork Fillet
  Barbecued Whole Jade Perch
  Grilled Whole Jade Perch
  Spicy Jade Perch (Ikan Berinti)
  Jade Perch Thai Fish Cakes (Tod Mun Pla)  
  Cucumber Dipping Sauce
  Perch in Garlic butter with Almonds.
  Jade Perch Fillets Baghdad
  Anna’S Famous Traditional Dutch Slow Cooked Eel
  Kathy Fry’s Smoked Chicken Salad 
  Martin’s Chicken Pastrami with Strawberry dressing

Jade Perch

Jade Perch is one of the healthiest fish to eat and is rated by the CSIRO as containing the highest amount of Omega 3 of any fish. Omega 3 is the good oil!

Jade Perch starts off dry and then becomes moist while cooking. This is the opposite of what can be expected when cooking other fish. As such, we recommend cooking for at least 1/3rd longer than other fish of similar size.

The Omega 3 oil is distributed throughout the flesh in the form of small opaque spheres, which become visible during cooking. Sufficient cooking time must be allowed to dissipate these oil spheres. If in doubt cut along, and gently open the flesh close to the dorsal fin and if the oil spheres are still noticeable, then continue cooking.

Jade Perch has a delightful, delicate flavour and texture.

Crème de Gallo - Smoked Halloumi Chorizo

By Ricardo Segovia

This remarkable Tarzali Lakes smoked sausage is made from beef, pork, Halloumi and native ginger. The recipe was devised jointly by the Smokehouse team at Tarzali Lakes and  Frank Gallo from the well known Gallo’s Dairyland boutique cheese factory in the Atherton Tablelands. Silk is the name given by Gallo’s to their dazzling Halloumi cheese.

The distinctive flavour of the Halloumi adds an understated creaminess to the texture of the smoked sausage while gracefully blending with the subtle spicing of the meat. Halloumi is an ideal ingredient because of its unique cooking and flavour absorbing qualities.

This sausage can be served warm or cold and will go nicely with a chilled full bodied Riesling or a cooled aged Semillon.

Tarzali Chorizo

By Ricardo Segovia

Chorizo aficionados will be pleasantly surprised at the creative new recipe of smokehouse master Dave Hoffman.  This delicately smoked and indeed very popular sausage has received a long awaited makeover and will probably fan the debate about the healthy and wholesome approach Dave has adopted. After all, it has been argued that it is the fat component that gives the chorizo its inimitable taste. Not so, says Dave. My Chorizo, unlike the variety you buy in supermarkets, is made from top Tableland quality meat using locally grown bush food ingredients and has a very low fat content. Because of these aspects our Chorizo can be eaten cold, warm or cooked and is equally delicious in all 3 forms.

Dave’s combination of lean Tableland pork and beef with its hint of chili and native ginger adds that extra zing to his wonderfully handcrafted sausage. I must confess that I am a sucker when it comes to Chorizo and this one has certainly lived up to my rather high expectations.

A cool lightly wooded chardonnay will agreeably complement Dave’s mouth-watering chorizo.

Tarzali Smoked Eel

By Paolo Cramelli 

Smoked eel enthusiasts are in for a treat! Tarzali smoked eels offer that luscious combination of oily fish and native Australian timber smoke. The fish has a silky texture that fills the mouth with a decadent feeling of luxury.

For me, smoked eels rate above smoked salmon any time. Versatility is the key word: have it straight from the fridge, tossed in a salad or even Japanese style in Udon noodle broth to mention only a few.

I love the healthy bit of those essential Omega 3 fatty acids and vitamin A – one more reason to draw me to this prized delicacy.

If you are in the mood for experimenting, do yourself a favour and sample some of Tarzali Smoked Eels.

Tips & Recipes

We are delighted to share the following cooking tips and recipes for your culinary enjoyment. If you have a favourite recipe that you would like to share, then please feel free to include it in an email to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Aussie-Thai Pork Fillet

Recipe from Yuwadee SRISUWANNANUKORN

Using Tarzali Lakes tender pork fillets marinated in a unique blend of Australian native pepper berries, aniseed myrtle and Thai red curry, stir-fried vegetables with cracked black pepper

 Ingredients

• 1 pack Tarzali Smokehouse Aussie -Thai pork fillets
• 1 bunch bok choy
• 2 tablespoons oil
• 2 cloves garlic, crushed
• 3 carrots(350g), sliced
• 250g beans, halved
• 1 cup (100g) bean sprouts
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon cracked black peppercorns

STEP 1

Wrap pork (including excess marinade) in aluminium foil, Place in preheated moderate oven (180 degrees Celsius) for 45 minutes.

STEP 2

Tear bok choy into large pieces. Heat oil in wok, add garlic, carrots and beans, stir fry until vegetables are almost tender.

STEP 3

Stir in bok choy leaves, sprouts, water, sauce, sugar and peppercorns and bring to boil, Simmer, uncovered, until vegetables are as tender as desired.

Pork can be served as side dish or mixed with vegetables.

Barbecued Whole Jade Perch

To barbecue the fish whole, make some deep cuts into the thick areas of the flesh close to the head and dorsal fin. This will help the fish to cook evenly. You can also slice the fish down the middle and open to a butterfly shape. 

Place the fish into a plastic container with a mixture of flour, salt and herbs. Shake the container until the flesh is thoroughly covered with the seasoning.

Bring your barbecue plate to medium low heat and then grease the hot plate with olive oil. Add your fish to the barbecue and slowly cook. If using the butterfly option, ensure you barbecue the skin side down first.

Approximates cooking time:  

• 500g 8 minutes a side.
• 600g 9 minutes a side.
• 800g 10 to 15 minutes a side.

Grilled Whole Jade Perch

Ingredients:

• 1 whole Jade Perch (350 to 400g per person).
• 1 lemon.
• 25g to 50g melted butter
• Salt, pepper
• Sumac
• Italian style mix: sundried tomatoes, onion, capsicum, parsley, garlic, marjoram, sage, pepper, thyme, basil and oregano.

Method:
Wash and dry fish.
Make several slashes across the flesh on each side.
Chop thinly the Italian style mix.
Rub fish with salt, pepper, sumac and sprinkle with lemon juice.
Insert slices of lemon in slashes on one side.
Brush skin with melted butter and sprinkle with Sumac and Italian style mix on one side.
Cook under preheated griller for 7 to 10 minutes a side.
Turn fish only once, brushing liberally with melted butter and add Italian mix on uncooked side.
Cook for another 7 to 10 minutes.
Serve with lemon wedges.

Spicy Jade Perch (Ikan Berinti)

Serves 4

Italian Spice mix:

• 4 whole fresh Tarzali Lakes Jade Perch ( 350g  to 400g each).
• 1 teaspoon of salt.
• 1/2 teaspoon of white pepper.
• 3 red chilies.
• 1 onion.
• 20 mm knob of fresh ginger.
• 3 teaspoons of garlic granules or powder.
• 2 stalks of lemon grass.
• 150g of dried prawns.
• 25g of tomato paste.
• 3 teaspoons of light soya sauce.
• 300 ml of light olive oil or equivalent.

Method:
Wash and dry fish.
Season with salt and white pepper.
Chop the chilies, onions, ginger and lemon grass and pound with the dried garlic and prawns.
Add tomato paste and soya.
Stuff the mixture into the cavity of each fish.
Heat oil until very hot.
Fry fish until cooked (crisp to taste).
Serve on a bed of rice and garnish with cucumber wedges and onion rings.

Jade Perch Thai Fish Cakes (Tod Mun Pla)  

makes 12

Ingredients:

• 500g  fresh Tarzali Lakes Jade Perch skinless fillets.
• Thai red curry paste
• A pinch of salt.
• 1 tablespoon fish sauce.
• 1 tablespoon of vegetable or peanut oil.
•  3 snake or green beans, thinly sliced.
• 1 tablespoon coarsely chopped coriander leaves.

Method:
Cut fish into cubes.
Place in blender and beat to a paste.
Add the fish sauce, curry paste and salt and continue to blend for another 30 seconds.
Place into a bowl and mix the beans and coriander thoroughly.
Dip your hands in cold water to prevent the mixture sticking.
Make a flattish fish cake about 5 cm in diameter and 2.5cm thick.
Shallow fry on both sides for about 2 minutes each, turning only once.
Drain and serve with cucumber dipping sauce.

Cucumber Dipping Sauce

Ingredients:

• 80 ml water    
• 60 ml white vinegar
• 60g sugar  
• 1 teaspoon salt
• 1 cucumber
• 1 shallot or small onion, thinly sliced
• 1 small red chili, seeds removed and finely chopped
• 1/2 tablespoon fish sauce 
• 4 stalks of fresh coriander, finely sliced
• 2 tablespoons very finely diced carrots
• 1 tablespoon chopped roasted peanuts
• 1 tablespoon chopped coriander leaves

Method
Place in saucepan over a medium heat,
Bring to boil the water, vinegar, sugar and salt.
Remove from heat and cool.
Peel and slice the cucumber in half along its length then slice thinly. Place in a bowl and add the shallot or onion, chili, fish sauce, coriander stalks and carrots and mix.
Add the cooled vinegar mix. Garnish with chopped peanuts and coriander leaves just prior to serving.

Perch in Garlic butter with Almonds.

Ingredients:

• 4  x Tarzali Lakes Jade Perch 350 to 400g
• Salt
• Flour
• 100g of butter.
• 1 teaspoon of lemon juice.
• Freshly ground pepper.
• 8 cloves of garlic or 4 teaspoons of garlic granules.
• 1/3 cup of toasted almonds.
• Lemon slices.
• Parsley.

Method:
Score the deepest sections of the fish.
Sprinkle the inside and outside of the fish with salt and toss in flour.
Heat half the butter in a frying pan and cook on a medium low heat until golden brown on both sides. Transfer to hot serving dish and keep warm.
Add remaining butter to pan with lemon juice, pepper, garlic and toasted almonds.
Simmer for a few minutes and pour over fish.
Garnish with lemon slices and parsley and serve immediately,

Jade Perch Fillets Baghdad

Ingredients:

• 4 x fresh Tarzali Lakes Jade Perch skinless fillets.
• 100g sesame seeds
• ½ tsp salt
• 1 tsp dry oregano
• 1 egg white

Method:
Mix salt, sesame seeds and oregano.
Wet fish fillets with egg white
Coat fillets with mixture
Shallow fry until sesame are golden brown.
Serve with salad, fresh vegetables or chips.

Anna’s Famous Traditional Dutch Slow Cooked Eel

Thickly coat the eel with salt and place in the fridge for 24 hours (This softens the skin).

Next day remove the eel, wash thoroughly and cut into pieces of 70mm to 80mm in length.

Melt butter in saucepan and add 1 teaspoon of mustard per eel (the type of mustard is up to your taste and heat range).

Add water to the melted butter - the ratio should be ¾ butter to ¼ water, sufficient to cover the eel.

Slice fresh lemon leaving on the skin and place on top of the eel.

Bring to the boil and simmer until the eel is soft.

When the eel comes easily off the bone it is ready to be enjoyed.

This recipe is from Anna, a senior Dutch lady, who came to visit Tarzali Lakes twice while on holidays. She purchased our fresh eels and cooked them using this recipe which was handed down from her mother.

Kathy Fry’s Smoked Chicken Salad

with Orange/Mustard Vinaigrette & Macadamia Nuts

Serves 3

Ingredients:

• 1 Tarzali Lakes Smoked Chicken breast – thinly sliced
• 1 Punnet cherry tomatoes – Halved
• 1 small red capsicum – thinly sliced
• Assorted salad leaves
• ½ cup chopped macadamia nuts

Dressing:

• ½ red onion – finely sliced
• 1 small red chilli – finely chopped
• 2 cloves garlic – finely chopped
• Juice 1 orange 
• 1 teaspoon orange zest
• ¼ cup extra virgin olive oil
• ¼ teaspoon mustard

Arrange salad leaves tomatoes and capsicum on platter.
Lay chicken over the top, sprinkle with nuts and dress with the vinaigrette.

Martin’s Chicken Pastrami with Strawberry dressing

Ingredients:

• 1 Tarzali Chicken Pastrami – thinly sliced
• 1 Avocado – sliced
• Watercress salad

Arrange the above on a platter and top with dressing

Dressing: mix a few strawberries in a blender with a quality salad dressing. Blend and pour over salad.