This is a re-jig of my first product blog which was on my lemon myrtle sprinkle, way back in December 2005. I am re-working the article, largely to bring it up to date and mention some new applications and formulations and report ...

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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 ...

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Other herbs and herb combinations include native peppermint and Alpine pepper, native peppermint and native mint, aniseed myrtle, native thyme. Plain boiled rice can be made a feature component by the simple addition of native herbs. Asian practice is to ...

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Flavour– Sweet citrusy flavour similar to a blend of grapefruit and lime with a hint of menthol enhanced with chilliColour and Appearance– pale yellow, thick but flowing sauce with chilli flecksTypical uses– use as for any sweet chilli sauceHelpful hints– ...

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Flavour – Tart citrus flavour like a blend of grapefruit and lime with a hint of honey and eucalyptus.Colour and Appearance – Pale yellow in colour, pasteurised and packed frozen. Once thawed, store chilled.Typical Use – Use to flavour soft desserts, dressings and ...

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350g no fat or low fat ricotta cheese2 tablespoons Dijon mustard5g ground Lemon Myrtle Sprinkle¼ teaspoon salt100ml polyunsaturated oilMix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth ...

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For the babas:25g fresh yeast (or 15g dry yeast)6 tablespoons warm milk225g plain flourpinch of salt2 tablespoons caster sugar2 eggs, lightly beaten4 tablespoons melted butter½ teaspoon Lemon Myrtle SprinkleFor the syrup:250ml water150g caster sugar4 tablespoons rum1-2 drops lemon myrtle oilFor the Alpine ...

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1 rack of pork, cut into 4 cutlets¼ cup plain flour1 egg, beaten¼ cup Macadamia nuts, finely chopped2 tablespoons Wildfire spice½ tablespoon Wattleseedmacadamia oil for frying1 tablespoon unsalted butterHollandaise3 egg yolks2 tspn white wine250g clarified butter¼ teaspoon Lemon Myrtle SprinkleMethod· Dust cutlets ...

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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 ...

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Lots of layers in this topic.There is no doubt that we should be eating more wild foods as they supply an enormous range of phytonutrients that are being bred out of our conventional produce. Read more about this at the ...

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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 ...

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Flavour FrontierAbout Cherikoff Australian Ingredients - Part 2: About Cherikoff Flavours <<< Back - Part 1: A Bit of History The Flavours of AustraliaCuisine is a moving parade. Trends change. New ingredients or new ways of using old ones bring variety ...

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For ManufacturersGive Yourself the Edge with Australia’s Most Interesting, Creative and Innovative Ingredients (but please ask us how best to brand them)Discover the functional (nutritional, antimicrobial, culinary or cosmetic) uses of the wild resources of the world's longest living culture.Australian ...

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Not a mention of Australian cuisine in popular World food trends A 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 ...

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The 12 Tastes in Food – Create appealing dishes from the ground up So many chefs still seem to ignore the basic building blocks of food – the 12 basic tastes and taste-smells. French traditions are built on empirical trial ...

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