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 …
Gumleaf salmon sushiPrep. time 10 mins 2 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 nori On a bamboo stick sushi mat, lay a piece of nori and spread enough rice to make a cm layer. Lay out a strip of smoked salmon. Read More …
Scallops soused in native peppermint wine vinegarPoach scallops in a boiling mix of equal parts of water, white wine and vinegar until just warm. Take care not to over cook them. Drain scallops and lightly dust with Australian peppermint and serve on lemon myrtle fettuccine.Discover the functional (nutritional, antimicrobial, culinary or cosmetic) uses of the Read More …
Gumleaf smoked salmon and salmon patéGumleaf oil is an excellent flavouring for smoked salmon. Dilute the gumleaf oil in salad oil at the rate of 1 drop gumleaf oil in 100ml oil (be careful as gumleaf oil is very strong). Dab sparingly onto the sliced salmon and serve. Alternatively, gumleaf salmon paté can be piped Read More …
Bunya nut sliversBoiled and shelled bunya nuts can be slivered briefly toasted and used as a garnish if very finely sliced with a meat slicer, mandolin or very sharp knife. Bunya nuts are composed of starch and water and if the slices are cut too thickly the toasting dries out the starch to an almost Read More …
