+61 7 4745 2211 info@barracentre.com.au
A new attraction at end of the Matilda Way.

A new attraction at end of the Matilda Way.

There is a brand new state-of-the-art tourist attraction at the very end of the road when you arrive in Karumba, the last stop on the Matilda Way:

The Les Wilson Barramundi Discovery Centre.


Its interpretive displays tell the story about the Southern Gulf Barramundi, the local flora and fauna, as well as lots of stories featuring, and being told by, the locals!

In the hatchery next to the discovery centre you can participate in a tour with experienced guides telling you all the secrets about the barramundi and you will get to experience the feeding of the large adults! You will meet Flossie, our 1.2m female barra, a truly magnificent example of this beautiful species!

Did you know all barramundi are born male?
They do not change sex until much later in their lives, when they have grown much larger!

Barramundi is the aboriginal word for large scale fish, very aptly named, too! You will certainly come out of the centre with a lot of interesting facts, and not just about the fish!

Another way to enjoy Barramundi.

Another way to enjoy Barramundi.


Not only are barramundi great to look at and feed at our centre, they are also very tasty!
Find our recipe book display in the interpretive centre and scroll through the pages for beautiful meal suggestions.
Here is a recipe that you can easily make at home, delicious and healthy:

Crispy-skinned barramundi with garlic and herb oil


  • 1 bunch broccolini, trimmed, halved crossways
  • 400g tomato medley mix
  • 200g green beans, trimmed
  • 2/3 cup Australian extra virgin olive oil
  • 4 (150g each) boneless barramundi fillets with skin on
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons neatly chopped fresh chives
  • 2 tablespoons chopped fresh parsley leaves
  • 1 small lemon, rind zested into strips, juiced



Step 1: Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

Step 2: Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes.

Step 3: Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender.

Step 4: Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper.

Step 5: Serve barramundi and vegetables drizzled with warm garlic and herb oil.

Visit Normanton on your way to Karumba.

Visit Normanton on your way to Karumba.

There are plenty of “Big Crocodile” statues in Western Australia, Queensland and the Northern Territory, but the one at Normanton has a unique difference: it is a model of the largest crocodile ever shot.

A woman named Krystyna Pawlowski shot the 8.63 metre (that’s 28 feet 4 inches) animal and ended up in the Guinness Book of Records. The crocodile was shot on the MacArthur Bank, Norman River, downstream from Normanton in July, 1957. The woman who shot it was a professional crocodile hunter. Located near the corner of Landsborough and Haig Streets, the sculpture was built by Dudley Townsen and Associates in Townsville and transported to Normanton by truck.

It was unveiled in 1996 in the presence of Krystyna Pawlowski and her husband Ron. Gasp at the size! The sculpture is exactly the same size as the Krys – The Savannah King. Well worth a visit and photo – make sure someone takes one of you next to Krys, so everyone can get an idea of just how big the real croc was!  

Then head down the road to Karumba, but make sure you leave in time to catch that amazing sunset overlooking the Gulf!
The road is fully sealed all the way and the 72kms will take you just under an hour.