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Search Results for: Lemon Myrtle Sprinkle
Search Results for: Lemon Myrtle Sprinkle
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 …
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 …
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 and interest. Styles come and go from nouvelle cuisine (too much of nothing on the Read More …
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 Functional Ingredients offers a collection of unique formulations for manufacturers to give you a competitive Read More …
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 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 …
The 12 Tastes in Food – Create appealing dishes from the ground upSo 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 and error and apprentice chefs are shown the way it’s always been done. Rarely is the Read More …
Wild fish (barramundi) with the world’s best garnishBarramundi is regarded as one of the world’s best eating fish (and a species that obviously loves life as it puts up a huge fight when caught on a line and thrills fisher-people when they go hunting).It is a shame that most people waste the best part of Read More …
MasterChef goes WildYet another Series of Masterchef begins and to celebrate, Vic Cherikoff Foods Services would like to offer all viewers a 10% discount voucher to use in our on-line store. Already we have seen Wattleseed™ and Lemon myrtle sprinkle appear on one contestant’s ingredient list with great results; their Wattleseed and avocado mousse looked simply mouth Read More …
Mike Daly’s Trans-Tasman cuisineThere are a few chefs around the world who stand up and recognize new foods and flavours and work with them until they are happy with the results. Sure, lots of chefs work with the same old ingredients and get famous – look at Jamie Oliver with his use of just 5 Read More …
