antarctic royal seafood
Transforming South Australian sardines into world-class umami ingredients.
sardine garum
Crafted from sustainably sourced Port Lincoln sardines and fermented for a minimum of 12 months, our Sardine Garum is a modern expression of one of the world's oldest condiments.
Made using just two ingredients, fresh sardines and salt, it delivers remarkable depth, balance and natural umami. Designed to enhance rather than overpower, it is used by chefs to elevate sauces, broths, dressings, seafood, meat and vegetable dishes.
A chef's secret ingredient for building layers of flavour.
HOW CHEFS USE PORT LINCOLN SARDINE GARUM
Sauces and reductions
Soups, broths and ramen
Seafood and shellfish
Steak and grilled meats
Dressings and vinaigrettes
Mayonnaise and aioli
Pasta and risotto
A few drops can transform a dish.
Made in Port Lincoln, South Australia
the chef’s choice
"Port Lincoln Sardine Garum has opened a whole new world of umami opportunity.
My broths are deeper, my sauces have greater complexity and my shellfish dishes have taken on a new dimension.
It is one of the finest garums I have tasted and an exceptional ingredient for chefs."
Peter Tempelhoff, FYN Restuarant
Chef & Owner, FYN Restaurant
Recognised amoung the World’s Best Restuarants
used by the best
"Port Lincoln Sardine Garum offers a rich, balanced and vibrant seafood flavour that elevates every dish.
I've used it in everything from oyster vinaigrettes to bouillabaisse. The possibilities are endless."
Glenn Flood
Chef & Food Producer
FROM OCEAN TO GARUM
Crafted from sustainably sourced South Australian sardines, our garum reflects the quality of one of the world's
best-managed fisheries.
Made with just two ingredients, sardines and salt, and fermented for a minimum of 12 months, it showcases the depth, complexity and natural umami that can only be achieved through time, patience and exceptional raw materials
