Barramundi 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 ...
Yet 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 ...
There 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 ...
You’ll find a wide variety of marinated feta cheese in your local supermarket or gourmet deli. However I really enjoy marinating feta with my own flavours. Often I’ll do flavour combinations like Alpine Pepper or lemon Myrtle sprinkle with Macadamia ...
This recipe was developed by Gerhard Rist from the Hotel Nikko Bali. He is now featuring an Australian menu at Sydney’s Manly Pacific Parkroyal Hotel.Ravioli30 yabbies (5 portions)100g leeks, julienne cutwine glass of Vermouthsalt and pepper60 wonton skinsegg whiteDrop the ...
Obviously 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. ...
Many chefs discovering authentic Australian ingredients for the first time ask me for fresh herbs rather than dried herbs; pure leaves rather than blends; and freshly picked fruits rather than frozen fruits.In this blog, I’ll address just some of the ...
It seems every restaurant in Australia serves freshly sliced bread with olive oil and aged balsamic. You’d think we were in Italy. It was great the first time but now it’s boring and I tended to just ask for butter, ...
I copied this article on aluminium foil over from my blogspot site since it has generated a lot of comment from the industry. It seems that few people have actually thought about the consequences of cooking in foil and the ...
Accompanying the popular Australian TV series, Dining Downunder, The Dining Downunder Cookbook is a journey of three chefs across Australia, cooking with indigenous ingredients and sharing their passion of an authentic Australian cuisine.With recipes and stories from the show, chefs ...
Mintbush Marinade Flavour – strong savoury taste that is closer to peppermint than garden mint in flavour and with a lemony long palate from the lemon myrtle we add Colour and Appearance – a fine, free-flowing, dark green herb mix Typical uses – ...
Alpine Pepper - the King of Spices Alpine pepper is a uniquely Australian, aromatic pepper mix with a slow burn to ignite your tastebuds. Spicemaster notes for Alpine pepper: COLOR – Alpine pepper has olive and pastel green herb pieces with flecks ...
Forest Anise Flavour – Subtle Pernod-like aniseed flavour with a sweet aftertaste. Colour and Appearance – A fine light green powder which can still provide texture in biscuits and cakes. Ingredients* – aniseed myrtle, lemon myrtle, aniseed myrtle essential oil Typical uses – ...
Wildfire spiceCOLOR – coarse, multi-ingredient, multi-coloured herb, spice and salt flecksAROMA – complex, mixed spice nose tending to Mediterranean but with a wild woody Australian character and suggestion of pizzaPALATE – full chicken and spice mid-palate with pepper and chilli ...
1 litre water1 large onion, sliced1 medium carrot, diagonal slices1 medium zucchini, diagonal slicescorn kernels from 2 cobs8 Chinese or shittake mushrooms, sliced1 teaspoon coriander seeds250g packet of Lemon Myrtle Sprinkle fettuccine2 tablespoons soy sauce2 tablespoons Thai fish sauce1 tablespoon mirin1 teaspoon Lemon ...
Prep. time 10 mins2 cups cooked vinegar rice (see Lemon Myrtle Sprinkle sushi recipe)100g smoked salmon, sliced thinly and in strips2 drops Gumleaf oil200ml salad oil6 sheets toasted noriOn a bamboo stick sushi mat, lay a piece of nori and spread enough ...
4 pork hocks200g carrots200g onions100g mushrooms2g Aniseed myrtle2g Lemon Myrtle Sprinkle2g Mountain pepper2 ltr demi glace500ml port wine100ml soy saucepinch saltpinch pepperbutchers twine Method · Trim and tie the hocks.· Finely dice all the vegetables (brunoise) and place in a braising dish, ...
180g pork fillet (trimmed)20g diced pork10g onion (diced)20g Munthari10ml white wine¼ g Native mint, ground10g honey dew melon (diced)a generous pinch of Lemon Myrtle Sprinkle20g baby spinach (pousse)1 cos lettuce leaf1 piece of thinned paperbarkoil for fryingMethod· Sweat onions and munthari berries ...
400g whole baby barramundi30ml vegetable oil2 drops gumleaf oil (careful, this product is very strong)1 tbspn butter30g finely chopped leak½cup munthari berriespinch of lemon myrtleseasonings.Combine the vegetable oil and gumleaf oil and heat in a frypan to smoking temp. Pan ...
