We asked our great friend Jodie Fairweather AKA, @bondi_mumma to create a dish inspired by one of our Kitchen fragrances, Juniper Berry & Mint.

Three Birds x ECOYA partnership

Jodie is a friend of the brand, a gorgeous women whose Instagram name reveals the life she shares with her followers. She lives at arguably one of Australia’s most famous beaches (Bondi) with her three beautiful boys and gorgeous husband Sammy.

Jodie is a fantastic cook and we are endlessly saving her easy and delicious recipes to re-create in our own homes. Jodes whipped up a delicious Spring salad of fennel, orange, mint and basil with some beautiful barramundi and ‘Cocktail Sammy’ joined with his ‘Fairweather Gin Smash’.

Watch the IGTV on our Instagram for the recipe (warning – don’t watch while hangry) – and keep an eye on our page to win the ECOYA Kitchen Collection as well as all of the ingredients to re-create Jodies beautiful dish.

Violà and enjoy.
ECOYA X THree BIRDS
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Three Birds House 10
Bondi Mumma's Grilled Barramundi with Fennel, Orange & Mint Salad.
Serves 2
Ingredients:
2 fillets of barramundi
1 fennel bulb, mandolin or sliced finely
2 celery stick, chopped
1 orange, segmented - keep juice aside to dress salad.
Good handful fresh mint, chopped
1/4 cup roasted hazelnuts, chopped
Baby basil leaves to dress salad - optional
1/2-1 lemon
Extra Virgin Olive Oil / Olive oil
Salt & pepper
Method:

Mandolin the fennel and place in your salad bowl.

Dress the fennel with a good dose of extra virgin olive oil and a good squeeze of lemon juice, approx. 1/2 lemon and season with salt and pepper, add in celery and segmented oranges and mix well.

I like to cook fish at this stage – and add the mint and hazelnuts to salad just before serving.

Pat fish dry with paper towel and season with salt and pepper. Heat your oil in a pan over medium heat, wait until hot so the skin on your fish crisps up well.

Cook your fish skin down for approx. 4-5 min depending on the size of your fillets.
Flip over and gently peel the skin off and crisp in a separate pan (optional).

Cook fish on other side for 4 min, gently checking if cooked in the thickest part. Remove the skin (this should be crispy on both sides for the crackle effect).

Remove barramundi from heat and let sit for a few minutes.

Add mint and hazelnuts to your salad, add a squeeze of orange juice and extra lemon juice and give a good toss - if using baby basil leaves sprinkle on top.

Serve alongside grilled barramundi.
Win An ECOYA X Bondi Mumma Juniper Berry & Mint Kitchen Collection Prize Pack
Win one of six prize packs including the ECOYA Juniper Berry & Mint Kitchen Collection and all the ingredients to re-create Jodie’s dish.

Enter on the post on our Instagram page.

Winners announced this Friday 11 September.
Terms & Conditions:
Win one of six prize packs including the entire ECOYA Juniper Berry & Mint Kitchen Collection plus meal ingredients for two to re-create Bondi Mumma's Grilled Barramundi & Fennel, Orange & Mint Salad. Participants must enter by tagging one person per comment on the @ECOYA Instagram competition post from Monday 7th September, 2020. Entries close at 11.59pm on Friday 11th September, 2020. Winners will be notified by an ECOYA representative via Instagram direct message. This competition is not sponsored, endorsed or associated with Instagram.