Sardine Garum: An Ancient Roman Tradition Reimagined for Modern Australian Kitchens

For centuries, chefs and culinary historians have looked to the ancient world for inspiration. Few ingredients have endured through time with as much intrigue and flavour-building power as garum, the legendary fermented fish sauce prized across the Roman Empire. Today, this ancient staple has been reinterpreted for contemporary gastronomy through Antarctic Royal Seafood’s Sardine Garum, an Australian-made, premium umami ingredient now finding its way into top professional kitchens and the workbenches of passionate home cooks.

What Is Sardine Garum?

Sardine garum is a naturally fermented liquid seasoning made by slowly ageing fish with salt until the proteins break down into a deeply savoury, aromatic essence. It represents the purest form of umami, concentrated, complex, and capable of transforming dishes with only a few drops.

While many modern fish sauces follow similar principles, true garum is distinct. It’s cleaner, richer, and more layered, with a surprising, velvety umami depth rather than sharp salinity.

Antarctic Royal Seafood’s version is crafted in Australia using wild-caught Port Lincoln sardines, respected for their pristine quality and high natural oil content. A 12-month fermentation process develops an intensely savoury character that rivals the finest global umami ingredients.

A History Rooted in the Roman Empire

The tradition of garum dates back more than 2,000 years. In the Roman world, it was both a luxury ingredient and an essential part of everyday cooking. Production centres lined the Mediterranean coast, with the most renowned facilities located in Hispania (modern-day Spain) and in the ancient city of Pompeii. Each region developed its own interpretation, creating distinct flavour profiles that often shaped trade routes and culinary prestige. The most refined varieties were reserved for elite households, where they were used sparingly to deepen broths, enrich sauces, season meats and enhance even the simplest vegetables.

Romans regarded garum as both a flavouring and a tonic, believed to support digestion and vitality. Its influence spread across Europe and Asia Minor, surviving through centuries of adaptation. Today, its spirit lives on in global fermented sauces, and now, in a refined Australian interpretation designed for modern gastronomy.

Modern Innovation: Antarctic Royal Seafood’s Premium Australian Garum

Antarctic Royal Seafood has drawn on this ancient craft and elevated it using Australian seafood and contemporary precision. Their Sardine Garum Original Aged 12 Months is made exclusively from Port Lincoln sardines, yielding a clean, vibrant flavour profile with exceptional depth.

Available in 100ml and 500ml glass bottles, and also as a luxury gift pack presented in signature red packaging with a wooden crate, this product has quickly captured the attention of professional kitchens nationwide.

Why Top Chefs Are Using Sardine Garum

Some of Australia's and the world’s most respected culinary figures are championing Antarctic Royal Seafood’s Sardine Garum for its purity and power:

“It’s the best garum I’ve tasted. My broths are deeper, sauces richer, and shellfish more alive. One of the best ingredients on the market.”
– Peter Tempelhoff, Michelin-starred chef, FYN Restaurant (World’s 50 Best)

“Balanced, vibrant and full of flavour, this Australian garum elevates every dish. The possibilities are endless.”
– Glenn Flood, Chef & Culinary Consultant

Chefs are using it to deepen ramen bases, enhance beurre blanc, refine seafood sauces, intensify vegetable glazes, and lend quiet sophistication to emulsions, broths and delicate culinary foams. As a 2025 Bronze Sponsor of Bocuse d’Or Australia, Antarctic Royal Seafood is firmly aligned with the nation’s leading culinary innovators.

How Home Cooks Use Sardine Garum

Aside from its presence in elite kitchens, Sardine Garum is equally transformative for home cooking. Its intensity means that just a teaspoon can shift an entire dish.

Home cooks can use it to:

• Add depth to soups, broths and stews.
• Enrich pasta sauces, especially tomato-based or slow-cooked ragùs.
• Season grilled meats, fish and vegetables.
• Build complexity in vinaigrettes, marinades and dressings.
• Enhance compound butters, such as the Sardine Garum & Wakame Butter featured in Antarctic Royal Seafood’s recipe collection.

It is a finishing ingredient, a seasoning, and a quiet powerhouse, all in one bottle.

Virtues of Antarctic Royal Seafood Sardine Garum

• Australian-made using wild Port Lincoln sardines.
• Naturally fermented for 12 months.
• Premium quality with clean, vibrant flavour.
• High culinary versatility, suitable for broths, marinades, sauces and finishing.
• Chef-endorsed, including Michelin-star acclaim.
• Luxury packaging options, ideal for gifting or premium retail.
• Available in wholesale formats for restaurants, retailers and gourmet producers.
• Supports Australian culinary excellence as a Bronze Sponsor of Bocuse d’Or Australia.

A New Benchmark for Umami Ingredients

So much more than a mere seasoning, Antarctic Royal Seafood’s Sardine Garum represents a renaissance of one of the world’s oldest culinary traditions. By reimagining Roman history through the lens of premium Australian seafood, it delivers a product that stands apart in both authenticity and refinement.

Chefs call it an umami essential. Home cooks discover its transformative power instantly. And with recipes and applications expanding every day, its influence continues to grow.

For those seeking to elevate flavour with precision, heritage and innovation, Antarctic Royal Seafood Sardine Garum is a truly exceptional ingredient.

Enquire today by visiting www.bit.ly/FFWARS and experience the complexity, depth and culinary artistry that Sardine Garum brings to every dish.