Be Creative with Authentic Australian Ingredients
Why deal with Australian Functional Ingredients Pty Ltd? Vic Cherikoff is credited as a pioneer of the Australian Wild Food Industry, some say the Grandfather (or should that be Godfather?) of Australian wild foods and flavours. As a scientist, author and entrepreneur, he has put his degree in Applied Biology to work in developing bioactive resources, including unique flavour blends, freeze dried wild food ingredients, topical cosmetic functionals, antimicrobials, super-nutritionals and more.
When Vic Cherikoff started in business over 30 years ago, the only supplies were to be foraged where they grew wild. Read more here if you wish but today’s offerings are fully professional, quality controlled, sustainably harvested, scientifically scrutinized and perfect for anyone wanting to experience the authentic tastes of this Land or use the amazing skin care actives which were once only known to the families of the clans that made up the 600 nations of the World’s longest living culture; the Indigenous Australians.
Get our Natural Antimicrobial, Herbal-Active® for food or cosmetic manufacture
- Try Fresher4Longer natural food rinse™ for fresh produce. Get longer shelf life, reduce food waste, enhance food safety save the environment
Functional ingredients and flavours: We are expert in supplying many mainstream food manufacturers with functional Australian ingredients including blends, extracts and other products to differentiate new products or renew old ones or
Create Inspiring Menus using Wild Foods
Use the search tool in the top right hand corner of this page. Just enter your keyword(s) and see what we have indexed.
If you want more information on:
- Foraging for herbs, spices, fruits, berries, infused oils, paperbark or other wild foods?
- Hunting for innovative, functional flavours to differentiate your product and brand as a manufacturer?
- Are you an adventurous chef, cook or foodie wanting to know more about Australian food?
- Or is your interest in our ‘Rolls Royce’ health product – LIFE or other nutritionally dense wild foods for health and vitality?
- Check out this interview I did on ABC radio about my work on wild foods
- Or if you are just browsing for more information on Australian herbs, spices, fruits and other wild foods head on to the blogs on various bits and pieces of Recent News
- And then there is a way that we can help you as a benefit of the growing interest in wild foods as the newest health foods of the longest living culture on the planet.Most people get excited or want to learn more when they discover that they can get healthy using wild foods. It is also possible to pay off those bills, get away for more holidays, escape the 9 to 5 or make sure their kids finish Uni with no debts or stress.If you want to learn how, please add yourself to this list and I’ll call you if you want next year to be different to this one.
- Click here for more on Australian ingredients as wild foods and natural flavours e.g. Wattleseed, lemon myrtle sprinkle, Alpine pepper, paperbark etc. Or ingredients for cosmetics eg grass lily, quandong kernel extract, Kakadu plum, jalbi and more.
- Click here for Australian recipes and more on our emerging Australian cuisine eg Wattleseed pavlova or barramundi in paperbark or Coconut and Lemon myrtle brulée
- Click here for Australian functional ingredients eg our natural antimicrobial, Herbal-Active®, bioactive flavours eg forest anise, fruit spice, Kakadu Complex®.
- Australian menu ideas and specifically our Skews® or the 13 part TV series on Australian cooking, Dining Downunder.
- or our blog on recent news items, new products and industry happenings. Click here for a list of all my articles on a relatively wide variety of topics but all to do with Australian food.
- The Useless Concept of Calories
- Native Australian foods? You must be crazy
- Anti-ageing and LIFE extension
- Not all sugars are bad
- Wild Foods and Gout
- The Greenhouse Effect is Degrading our Food
- The Best Diet
- A Comment on Changing What We Taste in Food
- An update on Herbal-Active® – a natural preservative
- Wild Foods, we need more of them
- Freeze-Dried (Lyophilized) Wild Fruits
- How to Start the Year Without a Santa Belly
- Does Fructose Make Me Look Fat In This?
- Wild Foods – my newest book is out!
- LIFE: Anti-ageing and the Fountain of Youth
- Wild Foods, Wild Health and a Wild LIFE
- Defining an Australian Cuisine
- Closing the Gap? Dumb answers to Complex Questions
- LIFE – Lyophilized Indigenous Food Essentials™
- Not a mention of Australian cuisine in popular World food trends
- Putting Australia on the Menu
- Nearly half of the food we grow is wasted
- Australian Native Extracts for Cosmetics
- Danish Chef leads Australians by example
- Breeding the Nutrition out of our Food
- What’s the perfect diet and why are we getting fat?
Australian Functional Ingredients include spices, herbs, fruits, seeds, nuts, sauces, splashes, seasonings, syrups, infused oils, extracts, concentrates and more. Used in authentic Australian recipes these unique flavours are defining Australian food and help chefs and home cooks to create what is becoming and emerging authentic Australian cuisine.
Vic Cherikoff is regarded as a pioneer of the native Australian food industry and has nearly 30 years of experience in commercializing wild food species, taking them from the wild as bush tucker or bush foods to developing them into sophisticated, versatile, authentic Australian foods, beverages and functional ingredients. Where else would you go except to the market leader for quality, range, volumes and innovation of Australian ingredients and professionalism of service?
To begin exploring this website on Australian food, the 3 links below might help:
1. Cherikoff Rare Spices – our retail range for creative cooks and foodies
The first is on our growing Vic Cherikoff, The Essence of Australia branded retail range (follow this link to go to our on-line store). Here you will find our food ingredients, cookbooks and also Kakadu Complex®), a new Super Food beverage which is beginning to make waves across Australia, New Zealand, the USA and Europe. We urge you to try some and feel the difference in your health and vitality.
Give your own familiar recipes a uniquely Australian flavour with our distinctively delicious, nutritiously enticing herbs, spices, fruits, seeds and products made from them. It is really easy to add a sprinkle or a dash of a wild food product to transform a dish and add that Wow! factor.
2. Cherikoff Wild Foods – our professional chefs’ range
This second link below will take you to our professional chef pages but anyone who loves new flavours, foods and creative cooking can start learning about Vic Cherikoff and AUstralian Functional Ingredients here. Our on-line store also caters for wholesale purchasers so it’s easy to get commercial sized quantities of Lemon myrtle sprinkle, Wattleseed, Alpine pepper, Riberry confit and the other products in our wide range of catering ingredients.
Chefs and restaurateurs – fill your outlet with customers who rave about your food. What better way to promote your establishment than word of mouth and becoming part of a global trend exploring the newest flavors in the food industry. Download our current Product Glossary.
3. Cherikoff Bioactives – functional ingredients and flavors for manufacturers
Or visit our manufacturing ingredient division (Cherikoff Bioactives). We supply the more discerning leading brands you see on supermarket shelves and in specialty stores, companies which realize the competitive edge a uniquely Australian food twist brings to a product range. Here you will also find information on our cosmetic ingredients and functionals such as Herbal-Active® and Fresher4Longer natural food rinse™ which are classed as natural flavours yet have strong antimicrobial action when used in low concentrations in appropriate foods, beverages and cosmetics.
Our unique Australian ingredients give you a competitive edge. Our flavors will create interest; re-vitalise existing products; or create entirely new ones; and in the process bring in plenty of new customers.
And be sure to check out our other related website where you’ll find more wild food recipes and lots of videos from the Dining Downunder television series.
The Useless Concept of CaloriesI follow Dr Jason Fung and his articles on Medium and his piece on calories is well worth reading. Really good information …. until the oversimplification of the problem of obesity in the last few paragraphs. Insulin is a part of the problem but probably equal to that of leptin, another hormone which regulates satiety. Both Read More …
Native Australian foods? You must be crazyA lot of people ask how I’ve stuck at developing Australian wild foods for over 3 decades from when I was introduced to these unique resources of the World’s longest living culture. I recognised that we could not afford to lose this knowledge post-invasion and I knew there was Read More …
Anti-ageing and LIFE extensionThis article on anti-ageing and life extension was prompted by what I consider to be a ridiculous concept of embracing a prescription pharmaceutical drug with its unwanted, undesirable effects which come with a few more benign ‘benefits’. The author was convinced that an anti-diabetic drug, Metformin, might deliver positive outcomes with respect Read More …
Not all sugars are badWe do need to delve into a little biochemistry to learn that not all sugars are bad sugars. Our metabolic processes and especially our brain need glucose to function. Sometimes we even need to convert fat and proteins into glucose through a process called gluconeogenesis. We also store glucose as glycogen in Read More …
Wild Foods and Gout Wild foods and gout is a topic about which I am often asked. This probably reflects the growing incidence of gout which was once only a condition suffered by fat, old men who ate rich foods including red meats, shellfish, bread and drank copious quantities of red wine and beer. Just as with Read More …
The Greenhouse Effect is Degrading our FoodMaybe we do not need to worry too much about our rising population and that we are now using 1.6 planet’s worth of resources every year. Our own folly will sort things out as agricultural crops fail, massive storms wipe out wide areas of housing, industry and farmland (and Read More …
The Best DietDietary Choices and Choices of DietsWe all know that the next diet is probably in preparation as you read this blog and will add to the plethora of diets of the past. These include celebrity diets (who’d listen to an actor for long term nutritional advice); or a particular doctor’s diet (again, MDs Read More …
A Comment on Changing What We Taste in FoodThis post of mine is a reply to a story about changing the tastes we perceive as we eat and the work being done to see if changing what we taste can lead to healthier food choices. I posted this in the journal’s comment section but I tend to get Read More …
An update on Herbal-Active® – a natural preservativeThis email is an update on Herbal-Active®, a new natural preservative beginning to replace benzoates and sorbates in a wide range of foodstuffs and cosmetics. Natural preservatives pose a host of challenges in developing their application potential. As with chemical preservatives, the presence or absence of organic matter, liquid Read More …
Wild Foods, we need more of themLots of layers in this topic. There is no doubt that we should be eating more wild foods as they supply an enormous range of components that are being bred out of our conventional produce. Read more about this at the Wild Foods website. But I’d like to cover a few items Read More …
New Products – Freeze-dried Wild FruitsWe produce a range of freeze-dried (lyophilized) wild fruits for chocolate coating, snack foods, breakfast cereals etc. The range includes riberries, rainforest limes, Illawarra plums, finger limes, Davidson plums, wild rosellas and of course, our star product; the Kakadu plum or Kalari plum. Naturally, they are all pre-dipped in Fresher4Longer natural food rinse™ (industrially known Read More …
How to Start a New Year Without a Santa BellyWeight loss is a multi-million dollar business. It is a growing industry (if you’ll excuse the pun). As our food quality falls and we breed more produce that’s sweeter (from sucrose and fructose) or starchier, juicier, lower in fibre, more nutritionally dilute we get more obese and Read More …
Does Fructose Make Me Look Fat In This?Interesting to see the mainstream press slowly cottoning on to the fact that fructose is a bad sugar in the same way as trans-fats and low density lipoprotein (LDL) cholesterol are bad fats. From my own research into sucrose and the deleterious effects of the fructose within it, I Read More …
Wild Foods – my newest book is out!Woo-whoo! My new book is out and available in our on-line store. The sub-title to Wild Foods – Looking back 60,000 years for clues to our future survival tells you a little of the range of topics covered by my writings and that of contributors Ian Chivers and Izabela Konczak. The overall theme is disruptive Read More …
LIFE: Intelligent Nutrition, Anti-ageing and the Fountain of YouthA Fountain of YouthEver thought about a Fountain of Youth and if anything we eat or do can be anti-ageing? We only have one life so why not make every day count and look at all possibilities? Each of us has to deal with what to eat, how Read More …
Wild Foods, Wild Health and a Wild LIFEHere’s breaking news!!!Firstly, let me explain why this blog post might be of interest to you. I love cooking with wild foods. I use them in every meal I prepare myself and I choose to eat game meats such as roo and crocodile (and seafood) because I know they Read More …
Defining an Australian CuisineObviously there’s not much happening in hospitality at the moment, at least not much to write about. The trade rave, Hospitality Directory, regurgitated a rubbish piece on defining an Australian cuisine and dragged out the usual suspects for their comments. It is as if these chefs define what we cook at home. I Read More …
Closing the Gap? Dumb answers to Complex QuestionsAnother insightful, poignant, reflective dispatch from a mate, Frank Barda who has lived in a remote Aboriginal community on the edge of the Tanami Desert for what must be over 45 years now. He provides some unique insights into the ‘management and administration’ of Aboriginal people all over Read More …
LIFE: Intelligent Nutrition, Anti-ageing and the Fountain of YouthLook Out World – We are about to re-invent nutritional support but we need your financial support to do so. LIFE (Lyophilized Indigenous Food Essentials™) is a new product that will start as a powdered version of Kakadu Complex® but with enhancements that will put this already impressive Read More …
Not a mention of Australian cuisine in popular World food trendsA recent research report on the food trends in the USA listed the usual suspects including Italian, Mexican and Chinese as the ‘Big 3’. Lower on the list were French, Spanish and Greek before Japanese, Indian, Thai, Vietnamese, Korean, Caribbean, Peruvian and Cuban food. Some cuisines Read More …
- Is an Australian Thanksgiving a Fair Dinkum idea?
- The Secret Australian Product that’s Creating Growth & Prosperity
- Please read this, watch the video and sign the petition
- An interview about wild foods, nutrition and future developments
- Selling from the Shelves
- Weight Loss with Superfoods
- Food, health and wealth
- Herbal-Active® – natural preservation for cosmetics
- MasterChef goes Wild
- Extended shelf life, reduced waste for fresh produce
- Fresh Produce – making it better and safer
- Wild fish (barramundi) with the world’s best garnish
- Feta cheese marinated with Paperbark Smoke Oil
- Wattleseed and red wine sauce
- Lemon Myrtle Sprinkle butter sauce
- Light Lemon Myrtle mayonnaise
- Tom yum bush (Australian Thai-style corn and lime soup)
- Gumleaf salmon sushi
- Wild fruit compote
- Wattleseed Pavlova
- Lemon aspen ricotta filling
- Wattleseed cream
- Sugarbag drizzle
- Gumleaf bavarois
- Lemon myrtle rum baba
- Bushman’s Silverside
- Braised pork hocks
- Fruit spice ice cream
- Crusted Rack
- Pork fillet
- Pork Kassler with Lemon Myrtle pancakes and Maple & ironwood syrup
- Illawarra Plum Spare Ribs
- Glazed Pineapple Ham
- Pork cutlets with Lemon myrtle hollandaise
- Salted Scaloppini with Fruit balsamic and wilted greens
- Pork Medallions wrapped in Paperbark
- Pork Pasties with a Bunya Pastry and Quandong Chutney
- Pork Fillet Smoked in Paperbark with Munthari Berry compote
- Grain-fed Pork Loin with Pepperberry Zinger Sauce
- Smoked Australian grain-fed pork fillet and bushetta
- Lamb leg rolled in wattle seed and macadamia nuts, served with mango sauce
- Yabby ravioli with wild lime and shiitake
- Wattled Crocodile
- Seared emu with an Illawarra plum and munthari compote
- Alpine pepper potato cake
- Forest peppermint poached mullet with munthari butter sauce
- Native herbed lamb saddle
- Paperbark Chicken
- Outback pizza
- Wylde thyme crusted kangaroo
- Creped Crustaceans
- Bunya nut vegetarian pie
- Beef with garlic and gumleaf
- Balmain bugs and whiting
- Whole Baby Barramundi and Munthari Butter Sauce
- Austro-Asian style roast pork, chicken or beef
- Rainforest oysters
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