Vic Cherikoff
Author Archives: Vic Cherikoff

Putting Australia on the Menu

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 …

Nearly half of the food we grow is wasted

Nearly half of the food we grow is wastedLots of interest in Fresher4Longer natural food rinse™ (and Herbal-Active®, our industrial name for the same product) since we won the Australian Food Industry Innovations Award for 2013. I have a few links to articles on the topic of food waste in the UK listed below. Here’s a way Read More …

Australian Native Extracts for Cosmetics

Australian Native Extracts for CosmeticsAustralian Functional Ingredients is a specialist in supplying Australian native extracts for a wide range of applications. Food uses include nutritional mixes for concentrates, puree blends and flavourings for beverages which use the super-food status of Australian wild foods. And then there are the myriad of cosmetic products and which uses Read More …

Danish Chef leads Australians by example

Danish Chef leads Australians by exampleGreat article recently about wild food Chef Rene Redzepi from Denmark in the SMH. Here’s a young chef who has embraced his regions wild foods and incorporated them using skill, flare and commitment to win the accolades of being the best of the top 50 restaurants in the world. He recently Read More …

Breeding the Nutrition out of our Food

Danish Chef leads Australians by exampleGreat article recently about wild food Chef Rene Redzepi from Denmark in the SMH. Here’s a young chef who has embraced his regions wild foods and incorporated them using skill, flare and commitment to win the accolades of being the best of the top 50 restaurants in the world. He recently Read More …

The 12 Tastes in Food

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 …