Australian Functional Ingredients – by Vic Cherikoff

Monthly Archives: December 2005

Wattleseed and red wine sauce

Wattleseed and red wine sauce 250ml meat stock 100ml red wine 15g wattleseed Combine all the ingredients and bring to the boil. Simmer and reduce to thicken. Strain out the wattle grounds and freeze for other applications eg. as a crumb or mixed into breadcrumbs over meats or vegetables prior to stir-frying, deep frying or [...]

Lemon Myrtle Sprinkle butter sauce

Lemon Myrtle Sprinkle butter sauce This method is the same for native aniseed myrtle, native thyme or Alpine pepper and their applications are also identical. Pepperberries can also be used for butter sauces although the burgundy colour of the berries is better presented in a white or cream sauce or simply added as a garnish [...]

Light Lemon Myrtle mayonnaise

Light Lemon Myrtle mayonnaise 350g no fat or low fat ricotta cheese 2 tablespoons Dijon mustard 5g ground Lemon Myrtle Sprinkle ¼ teaspoon salt 100ml polyunsaturated oil Mix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth and thick. Leave [...]

Tom yum bush (Australian Thai-style corn and lime soup)

Tom yum bush (Australian Thai-style corn and lime soup) 1 litre water 1 large onion, sliced 1 medium carrot, diagonal slices 1 medium zucchini, diagonal slices corn kernels from 2 cobs 8 Chinese or shittake mushrooms, sliced 1 teaspoon coriander seeds 250g packet of Lemon Myrtle Sprinkle fettuccine 2 tablespoons soy sauce 2 tablespoons Thai [...]

Gumleaf salmon sushi

Gumleaf salmon sushi Prep. time 10 mins 2 cups cooked vinegar rice (see Lemon Myrtle Sprinkle sushi recipe) 100g smoked salmon, sliced thinly and in strips 2 drops Gumleaf oil 200ml salad oil 6 sheets toasted nori On a bamboo stick sushi mat, lay a piece of nori and spread enough rice to make a [...]


Bushetta This cross-cultural speciality can also be based upon oil marinated vegetables, for example, coloured capsicums (bell peppers), zucchini (courgettes), eggplant, artichokes and mushrooms. 8 slices of High Country bread (bake your own using 0.5% Alpine pepper in a store bought bread mix or scratch bread recipe) 1×150g pouch of Cherikoff Bush tomato chutney 2 [...]

Wild fruit compote

Wild fruit compote 100g Illawarra plums 50g small wild limes 100g munthari 50g wild rosella 1 tablespoon lemon aspen juice 2 tablespoons honey icing sugar for dusting Coarsely chop the Illawarra plums and toss them in the lemon aspen juice. Place the limes and rosella into separate bowls and add sufficient honey-sweetened water to cover [...]

Wattleseed Pavlova

Wattleseed Pavlova 4 egg whites 1 teaspoon lemon juice 1 teaspoon corn flour 100g fine sugar 300 ml Wattleseed cream (see recipe) 1 cup toasted muesli 2 teaspoons Forest anise 4 teaspoons rosella confit 2 teaspoons lemon juice (or lemon aspen juice) toasted macadamia nuts, coarsely chopped Whip the egg whites to soft peaks. While [...]

Lemon aspen ricotta filling

Lemon aspen ricotta filling 100g ricotta cheese 10ml Lemon aspen juice salt Blend the cheese to smoothness, add the lemon aspen and season lightly with the salt. Chill and use to garnish oysters, top pizzas or as a filling for finger foods.  Recent Posts The Greenhouse Effect is Degrading our Food The Best Diet

Wattleseed cream

Wattleseed cream Cream enhances the coffee, chocolate and hazelnut taste of Cherikoff Wattleseed and is best unsweetened since sugar tends to over-power the flavour of Wattleseed. Besides, the desserts that Wattleseed cream garnishes are usually sufficiently sweet. In addition, another use of unsweetened Wattleseed cream is to thicken and flavour savoury sauces, particularly mushroom but [...]

1 2 3 8