Supplier Month: Meet our fish and chicken suppliers

Good food starts with good ingredients. To offer you the best quality ingredients, we work with local Aussie farmers, small family businesses, and source sustainably where possible. Meet Tassal, De Costi and Lilydale on the blog this week!
By: Josephine / 11/03/2019 / Stories

Lilydale Free-Range Chicken

We're so thrilled to have Lilydale onboard Marley Spoon. Lilydale is committed to providing Australian consumers with quality, free-range chicken.

All Lilydale chickens are raised by Lilydale farmers on Lilydale farms across NSW, SA and WA.

Their story began in 2001 in Lilydale, a picturesque town at the entrace of the Yarra Valley in Victoria.

Lilydale farms are accredited by Free Range Egg and Poultry Australia (FREPA) and are regularly audited. Read more about the promise here.

Chicken recipe to try this month

Filipino Chicken Adobo with Jasmine Rice and Greens

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We're bringing this recipe to you from our recipe developer Yasmin Newman's classic cookbook, 7000 islands: Cherised Recipes and Stories from the Philippines, comes a speedy take on adobo. The addictive vinegar and soy sauce braise is the country's unofficial national dish, here in a regional twist with coconut milk for creaminess and steamed rice featuring free-range chicken from Lilydale. On the menu week commencing 1st of April.

Tassal Tasmanian Salmon

Meet Tassal! Tassal Salmon is committed to bringing you the best quality, responsibly sourced, Tasmanian grown Atlantic salmon.

Sustainability is more than just an expression to Tassal; it's a value they live by. Tassal achieved a global first for any salmon company in 2014 - gaining Aquaculture Stewardship Council (ASC) certification across its operations, the gold standard in responsible farming you might say!

We are proud to say that all Marley Spoon salmon comes straight to you from these world leaders in growing the best quality salmon around.

Read more about Tassal here.

Salmon recipe to try this month

Pan-Fried Salmon with Lemon and Spinach Pilaf

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Capturing all the aromatic flavour of garlic, fennel and lemon, this pilaf is the perfect partner to pan-fried salmon. The trick to rice pilaf is to use a pan with a well-fitted lid as you want to steam the rice so that it absorbs all the flavour and fluffs up - so simple and so delicious. On the menu week commencing 1st of April.

De Costi Barramundi

Love Barramundi? We do, too! The De Costi passion for fresh seafood started with husband and wife duo, George and Andrea Costi in 1974.

Over their 35 year journey, the mission has been to provide Australians with a diverse and delicious variety of seafood, including our Barramundi, with an uncompromising passion for quality.

De Costi have recently joined forces with Tassal, who just like De Costi, strive to achieve operational excellence, while protecting their core values around quality, community and the environment.

Read more about De Costi here.

Barramundi recipe to try this month

Barramundi with Chimichurri and Sweet Potato Mash

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Chimichurri, Argentina's favourite sauce, is typically served with barbecued meats. However, this salsa's bold zingy flavours are the perfect accompaniment to grilled fish. Combine fresh herbs, spice, garlic, vinegar and olive oil, then slather onto seared fillets of barramundi and serve with sweet potato and green beans for a midweek fiesta. On the menu week commencing 25th of March.

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