Works Crew

Applications are invited from suitable candidates to fill permanent full-time positions of Finfish Attendants, working from our Macquarie Harbour farm site near Strahan.  Successful candidates will work as a part of a team and could be working in any or all of the following areas: Towing and mooring of cages, setting/removing nets, setting liners, weighting cages, supplying fish for harvest, predator defences etc.

Ideally, one of the successful candidates will have a Master 5 ticket.  Previous marine farm experience will be highly regarded but is not essential.  You need to be physically fit and able to undertake physical work, be self motivated, have reliable transport and be able to work as a part of the team.  It is advantageous if you have boat handling experience (Coxswain Restricted in particular) and you must enjoy working outdoors on the water.  The roster for these positions will be a 5 and 2 roster.

Finfish Feeder

Applications are invited from self motivated, experienced and passionate individuals to fill the role of Finfish Feeder at our marine farm leases operating in Macquarie Harbour near Strahan.

We require a keen, self motivated person with a positive and cooperative attitude, capable of working unsupervised, to be trained on the job as a finfish feeder.  Prior experience in a marine farming environment will be an advantage.

Huon Aquaculture utilises a computerised feeding system in all fish pens.  Basic computer literacy is preferable.  It will be an advantage if you have boat handling experience (a Coxswains ticket is preferable), like working outdoors and are comfortable working on the water.  Animal husbandry skills will be highly regarded. The roster for these positions are 7 days on 7 days off.

These  positions require regular overtime and work on weekends.

Please contact Rachel on 62958147 for further information before applying for the positions.

Preferred candidates will be required to undertake a pre-employment medical and drug test.

Please send a cover letter and CV, marked ‘Confidential’ and addressed to:

The HR Assistant, Huon Aquaculture Company Pty Ltd, PO Box 42, Dover, Tas, 7117

Or email your application to

hrrecruitment@huonaqua.com.au with “Strahan vacancies” in the subject line.

Ingredients

8 slices smoked salmon
1 cup red cabbage (thinly sliced)
½ cup carrots (cut into thin strips)
2 green onions (cut thin)
½ cup coriander sprigs
1 teaspoon seeded mustard
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
To taste salt flakes and black pepper

Method

Place the slices of smoked salmon neatly onto four plates. Combine together the red cabbage, carrots, green onions and coriander.

Whisk together the seeded mustard, vinegar, olive oil and seasoning. Combine with the salad and place neatly onto the centre of the salmon slices.

Ingredients

2 medium size potatoes (roasted with skin on)
1 small brown onion (finely diced)
2 tablespoons extra virgin olive oil
60ml cream
2 tablespoons parsley (chopped)
½ cup grated parmesan
150g hot smoked salmon
To taste salt and pepper

Method

Heat the olive oil in a small frypan and add the diced onions. Cook, stirring frequently until they soften then remove from the pan and place into a bowl.

Cut the potatoes into halves then carefully scoop out the inside, leaving a 10 mm thick skin.

Combine the scooped out potato with all the ingredients then fill each potato with the mixture. Bake in the oven at 180°C until golden.

Ingredients

4 x 150g salmon portions (cut into cubes)
1 red capsicum (cut into squares)
4 x 15cm long rosemary stems
2 tablespoons extra virgin olive oil
To taste salt and pepper
1 fennel bulb (sliced thin)
1 cup green beans (split and blanched)
1 orange (sliced)
4 radish (sliced thin)
2 small Lebanese flatbreads (halved and grilled)
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
To taste salt and pepper

Method

Remove the leaves from the rosemary stems, but leaving the top three centimetres intact. Thread the salmon cubes and capsicum squares onto the rosemary skewers. Season well then grill in a heated pan until golden, leaving the salmon glossy and moist in the centre.

Combine together the sliced fennel, beans, orange and thin radish slices. Drizzle with the olive oil, vinegar and seasoning.

Grill the flat bread in a pan and place onto four plates. Top with the salmon skewers and arrange the salad to the side.

Ingredients

4 x 150g salmon portions (skin off)
2 tablespoons extra virgin olive oil
4 x 1 cm thick pumpkin slices
To taste salt flakes and freshly cracked pepper
1 bunch broccollini
4 tablespoons pesto sauce
2 tablespoons extra virgin olive oil
½ cup walnut pieces
1 cup basil leaves

Method

Brush the pumpkin slices with a tablespoon of olive oil, season well and roast on high until just cooked. Combine together the pesto sauce and two tablespoons of the olive oil.

Heat a frypan and add a tablespoon of olive oil. Cut the salmon portions into halves and grill for two minutes until golden, Turn and cook for 30 seconds more, keeping the centre moist and glossy.

Plunge the broccollini into boiling water for 30 seconds, drain then place onto the plates with the pumpkin.

Top with the grilled salmon, a good drizzle of the pesto sauce and finish with a scattering of the walnuts and basil leaves.

Ingredients

1 x 3.5 kg  whole salmon
1 lemon (sliced)
2 garlic cloves (sliced)
1 cup dill sprigs (plus extra for garnish)
¼ cup extra virgin olive oil

Adobo Seco (dry rub)

3 tablespoons salt flakes
1 tablespoon ground black pepper
3 tablespoons garlic powder
2 tablespoons ground oregano
1 tablespoon ground turmeric
1 tablespoon onion powder
1 tablespoon sweet smoked paprika
Combine the ingredients well and store in an air tight container.

Method

Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.

Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.

Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon.

Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.

Present on a platter garnished with fresh dill sprigs.

Ingredients

200g Huon Cold Smoked salmon
4 soft boiled eggs
1 potato (cooked and sliced)
1 cup baby green and butter beans
4 tablespoons tapenade
4 ripe cherry tomatoes (sliced)
4 slices sourdough baguette (char-grilled)
½ yellow capsicum (sliced very thin)
¼ red capsicum (sliced very thin)
2 spring onions (sliced long and thin)
2 tablespoons extra virgin olive oil
1 teaspoon chardonnay vinegar
To taste salt and pepper

Method

Gently place the eggs into a saucepan of cold water and bring to a boil. Boil for 3 minutes only (the yolks must be kept runny). Remove and place into  ice water. Peel and cut into halves.

Plunge the beans into boiling water for 1 minute, remove and chill in ice water, remove and set aside.

Divide all the items onto four cold plates; combine together the olive oil and vinegar. Drizzle the plates with the dressing and finish with the salt and pepper.

Ingredients

400g Huon hot smoked salmon
1 egg yolk
1 teaspoon lemon juice
1 pinch salt
½ teaspoon Dijon mustard
50 ml extra virgin olive oil
50ml vegetable oil
¼ vanilla bean (seeds scraped out)
30 ml extra virgin olive oil for grilling
12 baby carrots (peeled)
1 fennel bulb (sliced 5 mm thick)
8 baby corn
4 baby parsnips (halved)
2 yellow squash (sliced 5 mm thick)
1 red capsicum (halved and seeds removed)
8 spring onions
¼ cup toasted pine nuts (or pomegranate seeds)
400g Huon hot smoked salmon
½ cup snow pea tendrils

Method

Combine in a bowl the egg yolk, lemon juice, salt, mustard and vanilla seeds. Slowly add in the two oils while whisking briskly.

Lightly brush the vegetables with the olive oil and barbecue over a flame until just cooked.

Place all the ingredients onto four plates, finishing with the hot smoked salmon, snow pea tendrils and toasted pine nuts, or instead use some pomegranate seeds.

Ingredients

4 x 150g fresh Huon salmon portions (skin on)
1 heaped tablespoon (40g) chilli paste in soya bean oil (by Pantai)
4 tablespoons (60ml) mirin seasoning
1 tablespoon extra virgin olive oil
1 teaspoon salt flakes
2 cups orange juice
4 cardamom pods (bruised)
2 tablespoons unsalted butter (cubed)
1 whole buffalo mozzarella (torn)
2 cups assorted baby tomatoes
½ cup pearl couscous (cooked)
12 viola and sage flowers (optional)
2 tablespoons micro cress

Method

Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.

Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.

Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.

With 30 years experience in the industry brothers Claude and Dave Allouche combine a relaxed atmosphere with excellence in service.

Sealevel Restaurant and Bars head chef Nathan Allouche delivers the finest and freshest produce to create an eclectic menu of seafood and Modern Australian dishes with Italian and French influences.

Claude and Dave believe the secret to their success, just like Huon, is family. With Kerry and Judy running things behind the scene, Nathan as head chef, and Marc, Blake, Adam, Daniel, Danielle, Jade, Monique, and Sophie out on the floor, Sealevel is truly a family restaurant. With their team of enthusiastic staff both on the floor and in the kitchen, Sealevel Restaurant and Bar has proudly won many awards, highlighted with numerous Best Restaurant Awards from American Express.

Trading hours:

Breakfast Sat & Sun: 8am-10:45am