Barra Amok! It's the Pie of the Year
Humpty Doo Barramundi in traditional Cambodian amok curry pie is voted Pie of the Year
The Country Cob Bakery in Victoria is owned and operated by Chan and Ryan Khun, formerly from Cambodia but now call Australia home. They have combined a traditional Cambodian fish curry, amok, with a traditional Australian dish (the pie) using our iconic Barra to create a cultural fusion of flavours that wowed the judges in this year's Pie of the Year competition.
Chef Pete Hilcke, Humpty Doo Barramundi's Sales Manager in Vic/SA/WA, got to visit the bakery and sample the Humpty Doo Barramundi amok pie for himself.
"I can see why this pie won Pie of the Year," he says. "It took just one bite and the combination of flavours and that flaky pastry...amazing."
Congratulations Chan and Ryan for your amazing pie.
You can make your own creamy Humpty Doo Barramundi pie by following our recipe here. It hasn't been named Pie of the Year (yet!) but we think it's a winner!
So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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