The Australian Tinned Seafood Lunch

A celebration of Australian waters, one tin, or jar, at a time.

There’s something quietly revolutionary happening in Australian pantries. Tinned seafood — once relegated to sandwiches and survival food — has had a renaissance. Small-batch producers, sustainable fisheries, and beautifully crafted preserves are changing the narrative. And honestly? We’re here for it.

For our Australian Tinned Seafood Lunch, we showcased five dishes built entirely around premium Australian producers — Ocean Road Abalone, Little Tuna, and Little Tin Co — turning humble tins into elegant coastal bites.

Here’s what we served (and how you can recreate them at home).

Note: Wine paired with this lunch was the Fiano from Kimbolton.

Sardines Caprese - Fresh. Bright. Unapologetically coastal.

Australian sardines layered with ripe cherry tomato, bocconcini and herbs — a simple dish that lets the quality of the seafood shine.

Ingredients

• Little Tuns Australian sardines in olive oil

• Ripe cherry tomatoes

• Bocconcini sliced

• Fresh basil

• Keep the olive oil from the sardines

• Red wine vinegar

• Salt

• Pepper

• Crusty bread

Method

Slice tomatoes and bocconcini. Layer with sardines and scatter with fresh herbs.

In a jar shake the oil from the sardines, the vinegar, salt and pepper. Drizzle over hte top of the salad. Serve with crusty bread.

Why we love it: Sardines are one of the most sustainable seafood options available — fast growing, nutrient dense, and incredibly flavourful.

Little Tuna Cheese Ball - Retro entertaining, upgraded.

This nostalgic classic becomes something entirely different when made with premium Australian tuna packed in olive oil.

Ingredients

• 1 jar Little Tuna in olive oil

• 250g cream cheese

• ½ onion, diced

• ¾ cup pecans

• Handful of parsley

• Optional chilli

Method

Blend parsley and pecans. keep half to one side. Mix 1/2 the pecan mix, tuna, cream cheese and onion until soft and combined.

Roll into a ball and coat with remaining nut mixture. Chill until firm. Serve with crackers or toasted sourdough.

Find the recipe online.

Abalone Sushi Bites - A true Australian luxury ingredient.

Abalone is a marine snail found in the cold southern waters of Australia. It grows slowly — often taking years to reach harvest size — which is why it’s so prized and carefully managed.

Ocean Road Abalone preserves their product using retort technology, locking in texture and flavour while maintaining strict sustainability standards.

Ingredients

• Ocean Road Abalone

• Sushi rice

• Pickled ginger

• Seaweed sheets

• Soy sauce

Method

Cook and season sushi rice. Top with sliced abalone, a little pickled ginger serve with soy sauce for dipping and seaweed sheets.

Find the recipe online.

Tinned Mussels Rockefeller - Warm, rich and indulgent.

Port Lincoln mussels are rope-grown in South Australia’s nutrient-rich waters — one of the most sustainable seafood choices available. Mussels require no feed and actually improve water quality as they grow.

This Rockefeller-style bake adds richness and texture.

Ingredients

• Little Tin Co Smokey Port Lincoln Mussels

• 1 crushed garlic clove

• 1 tsp butter

• Shredded cheese to top

• 1 tsp breadcrumbs

• Crusty bread

• Hot sauce optional

Method

Open the can. Top with garlic, butter, cheese and breadcrumbs. Bake at 190°C for 5 minutes until golden and bubbling. Serve warm with crusty bread and optional hot sauce

Find the recipe online.

Hot Smoked Kingfish Pâté with Quick Pickle - Smoky, bright and beautifully balanced.

Smoking is one of the oldest food preservation methods in the world — and when paired with modern tinning, it becomes something special.

Ingredients

• Tin Co Hot Smoked Kingfish Pâté

• Sourdough

• 1 cucumber, thinly sliced

• 100ml white wine vinegar

• 50ml water

• 1 tbps salt

• 1 tbps sugar

• lemons

Method

Quick-pickle cucumber, heat the vinegar, water, salt and sugar until salt and sugar is dissolved. Add the cucumber slices and leave to pickle for an hour. Toast sourdough. Spread pâté, top with drained pickle, finish with black pepper and lemon.

Find the recipe online.