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  • Winter picnic perfection by our catering team in brownpaperkitchen for
    5 days ago by brownpapernutrition Winter picnic perfection by our catering team in  @brownpaperkitchen  for event catering and bookings contact hello @brownpapereats .com  #catering   #sydneyeats   #healthycatering   #wholefoods 
  • I love alllll food but seriously if I had to
    4 days ago by brownpapernutrition I love alllll food but seriously if I had to pick one for right nowwwwww it would be my MEXICAN SOUP which I created one weekend to put on our  @brownpapereats  menu and I am so stoked so many people be trying it next week when it lands on their doorstep!!!! Orders close tonight, you can pop your in if you might like via www.brownpapereats.com  #veganfood   #mealprep   #sydneyeats 
  • So imma spicing up the menu with this scrumptious curry
    5 days ago by brownpapernutrition So imma spicing up the menu with this scrumptious curry - Yummmmmm!!! Veggie curry is a fab way to up the ante on nutrition throughout the week, adding valuable nutrients from culinary spices (turmeric, ginger, chilli) to fire up your immune and circulatory system, making you warm for the winter, and keeping hunger at bay with a vitamin, mineral and protein rich egg. Takes no time to put together either – gluten, dairy, sugar free, vegetarian and paleo. ☝️ Popped the recipe on the blog for you with the yummy egg toppers from the other week too! thebrownpaperbag.com.au Love ya!
  • BRB just going to pop a tray of these wedges
    2 days ago by brownpapernutrition BRB just going to pop a tray of these wedges in the oven and settle in with a movie that I'll likely fall asleep to within 27 minutes. Takes me about 4 nights (non-consecutive of course, therefore 4 weeks plus) to get through anything that is more than 30 minutes in duration...which is everything. Yep the nanna life is reeeeeeeal. Sooooo I likely don't need to tell you how to make the sweet potato wedges buttttt should you wish to make the CHILLI CORI YOGHURT then I'll pop recipe below and the recipe for the Zucchini Babaganoush (all kinds of
  • Golden flax and almond bread with home made ginger berry
    19 hours ago by brownpapernutrition Golden flax and almond bread with home made ginger berry jam yummmmmm and my fave new  @remedydrinks  booch - ginger berry - to accompany Both these recipes are on the blog aaaaaand because it’s all the winter feels right now I’ve popped some easy tips and remedies for including a little more ginger in your life too. Ginger is chock-a-block with nutrients to pump up the volume on your health. Read up folks and of course get a lil baking happening too! ‍ Now on the blog - www.thebrownpaperbag.com.au  #healthhacks   #guthealth   #bppartner   #remedynutritionist 

BAKED BARRAMUNDI WITH OLIVES TOMATOES AND SOURDOUGH

Favourite fish dish at the moment – a must make for the tastiest meal entertaining or just at home with the family. With beautiful cooked tomatoes bringing out their super-nutrient ‘lycopene’, one of the most powerful antioxidants. If you can’t get your hands on barramundi, any thick white fish that holds form well will go wonderfully in this dish. You can swap out the sourdough for another gluten free bread also or baked potatoes, but the sourdough crunch with the juicy tomatoes, olives and basil really does tick so many boxes. We teamed this with a stunning Jacobs Creek Signature Riesling as part of a special #ourtable event in the new Brown Paper Kitchen and it was a massive hit!

BAKED BARRAMUNDI WITH OLIVES TOMATO AND SOURDOUGH

Serves 4

DF : SF

650-700g barramundi fillets cut into 8cm long pieces

800g truss tomatoes, roughly chopped

3 cloves garlic, peeled and finely sliced

4 thick slices sourdough bread, cut into 4cm pieces

Extra virgin olive oil

Zest of 1 lemon, cheeks reserved for serving

100g kalamata olives

1/2 cup basil leaves, roughly torn

Opt: finely sliced fresh chilli

Preheat oven to 200C. Place tomatoes and garlic in a large baking dish, drizzle generously with extra virgin olive oil, season with sea salt and pepper and cook in oven for 10 minutes. Toss sourdough bread with extra olive oil, lay over another baking tray and toast in oven for 5 minutes or until golden. Once tomatoes have cooked, toss lemon zest, kalamata olives, toasted sourdough into the dish and arrange barramundi pieces into the ingredients. Bake for 12-14minutes, depending on thickness of fish fillets. Remove from oven, season with black pepper and serve with basil leaves and (optional) chilli.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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