Gulf fishers are delighting in the best barramundi season they’ve seen and bumper prawn hauls – and that's good news for festive tables and budgets.

Steamed, pan-fried, roasted or baked: versatility is one of barramundi's golden virtues, meaning there's no best way to eat ...

from spring rolls and dim sims to sweet and sour barramundi, combination fried rice and deep-fried ice-cream. This recipe is from Gawler Palace, a restaurant in Gawler, South Australia’s oldest ...