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Search Results for: Lemon Myrtle Sprinkle

Feta cheese marinated with Paperbark Smoke Oil

Feta cheese marinated with Paperbark Smoke OilYou’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 nut oil or Mintbush marinade and vegetable oil which, Read More …

Yabby ravioli with wild lime and shiitake

Yabby ravioli with wild lime and shiitakeThis 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 white Drop the live yabbies into a large volume of boiling water Read More …

Cooking with dried herbs vs fresh herbs

Cooking with dried herbs vs fresh herbsMany 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 issues of using dry herbs over fresh herbs and Read More …

Folly as Neil Perry foils a fish

Folly as Neil Perry foils a fishI 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 safety issues surrounding the material. It absolutely amazes me just Read More …

Dining Downunder Cookbook by Vic Cherikoff and Benjamin Christie

Dining Downunder Cookbook by Vic Cherikoff and Benjamin ChristieAccompanying 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 Vic Cherikoff, Benjamin Christie and Mark McCluskey Read More …

Mintbush Marinade

Mintbush MarinadeFlavour – 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 – sauces, pesto, butter, bread, vinegars. Helpful hints – suggested use rate is around 0.1-0.2% (1-2g/1kg). Storage and Packaging Size – store cool Read More …

Alpine Pepper – the King of Spices

Alpine Pepper – the King of SpicesAlpine 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 of dark purple crumb from the fruits of the spices; sumac and pepperberries AROMA – woody peppery note with a Read More …

Forest Anise

Forest AniseFlavour – 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 oilTypical uses – Use with white meats as a sprinkle, mixed in stuffing or part of a stock seasoning. Add to desserts Read More …

Wildfire spice

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 pizza PALATE – full chicken and spice mid-palate with pepper and chilli heat followed by complex herbaceous citrus aromatics and toasted seed This is my all-purpose spice mix Read More …