Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Mark Olive’s Barramundi in paperbark Food Mark Olive’s Barramundi in paperbark Preparation time Cooking time Serves 4-6 Ingredients 1 large fillet deep sea barramundi 12 rolls paperbark 10ml lemon oil 10g lemon myrtle 1 lemon 1 ball cooking string Method Pre-heat oven to 180ºC. Cut paperbark into a square. Brush it down with the lemon oil. Dust a little of the lemon myrtle onto the bark. Place the barramundi on the bark. Brush with the oil and dust with the lemon myrtle. Cut a couple of lemon rings and lay over the barramundi. Squeeze a little of the lemon over the fish and fold the bark over the fish. Place a small saucepan with 100ml water on the stove on a low heat. Tie each end with the cooking string and cover with alfoil, so the bark doesn’t burn, bake for 15 to 20 minutes. Wine match: Cooks Lot 333 Riesling 2016 Food Preparation time Cooking time Serves 4-6 SHARE You might also like Food Tetsuya Wakuda’s Sushi at home recipe Words by Tetsuya Wakudu on 1 Sep 2017 Riesling is always lovely with the delicate, savoury nature of sushi and sashimi. We love the 2016 from Pewsey Vale in South Australia’s Eden Valley , which allures with beautiful white floral notes over classic lime and green apple fruit. The wine is energetic, pure and long with a beautifully fine core of fruit and racy acidity. Food Marco Pierre White's Lemon Tart Recipe Words by Marco Pierre White on 2 Oct 2017 Recipe re-photographed from White Heat with permission from Marco Pierre White. Australian ingredients substituted where neccessary. Food David Henry’s toothfish with shiitake suimono, black rice and crisp enoki Being so rich with a buttery texture, Toothfish is a superb match with a traditional-style Chardonnay . We think the Tinklers Chardonnay 2015 from the Hunter Valley would be a perfect pairing with this dish. Flavoursome, stylish and strongly varietal, it features sweet stonefruit and hints of honey and nougat supported by fresh vanillin oak and lemony acidity.