Wattleseed creamCream enhances the coffee, chocolate and hazelnut taste of Cherikoff Wattleseed™ and is best unsweetened since sugar tends to over-power the flavour of Wattleseed™. Besides, the desserts that Wattleseed™ cream garnishes are usually sufficiently sweet. In addition, another use of unsweetened Wattleseed™ cream is to thicken and flavour savoury sauces, particularly mushroom but anywhere you Read More …
Sugarbag drizzleThe richness of sugarbag (native bee honey) made by the tiny, stingless native bees of Australia provides an excellent topping for any dessert. Make a simple ice-cream into a gourmet creation by simply pouring on as a drizzle. Also excellent for tarts, fruit compotes or to flavour any cold dish. The taste is like Read More …
Gumleaf bavaroisAlternative flavourings for this bavarois include lemon myrtle, native aniseed myrtle, Native peppermint and lemon aspen juice or syrups of wild lime, riberry or wattle. 20ml Macadamia nut oil600ml milk5 egg yolks100g caster sugarsalt1 teaspoon corn flour10g gelatine100ml water4 drops Gumleaf oil300ml thickened cream1×290g jar Spreadable Kakadu plum12 small Wild limes2 tablespoons sugar Oil 6 individual Read More …
Lemon myrtle rum babaFor the babas:25g fresh yeast (or 15g dry yeast)6 tablespoons warm milk225g plain flourpinch of salt2 tablespoons caster sugar2 eggs, lightly beaten4 tablespoons melted butter½ teaspoon Lemon Myrtle Sprinkle For the syrup:250ml water150g caster sugar4 tablespoons rum1-2 drops lemon myrtle oil For the Alpine pepper sabayon sauce:1 teaspoon Alpine pepper2 tablespoons butter6 egg yolks100g caster sugar100ml Read More …
Bushman’s Silverside1 silverside (Denver Leg)1tbsp wattleseed2tbsp akudjura (ground bush tomato)50g munthari2 cups stock1 Spanish onion (diced finely)200g shittaki mushrooms (sliced)½ cup oil · Roll silverside in wattle seed and Akudjura to form a crust· Seal in hot oil and season· Place in oven until crust is black and cook until medium· Sauté munthari, diced onion, add Read More …
Braised pork hocks4 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, with the demi , port wine, soy sauce and all the native herbs.· Place the Read More …
Fruit spice ice cream500ml milk6 egg yolks250g caster sugar1 heaped tablespoon (10g) Fruit spice600ml thickened cream Bring the milk to the boil. In a bowl, whisk the egg yolks and sugar and pour on the boiling milk, stirring all the time. Return to the saucepan and cook while stirring until the mixture coats the back of Read More …
Crusted Rack4 cutlet pork lamb or beef rack100g macadamia nut pieces50g breadcrumbs1g native mint25g soft butterpinch saltpinch pepper50ml Cherikoff Mountain pepper BBQ sauce150ml demi glace50ml red wine5g native pepperberries Method · Trim the rack and cut the bone at the base.· In a processor, blend the macadamia nuts, breadcrumbs, native mint and the soft butter. Season with Read More …
Pork fillet4 pork fillets200g warrigal greens16 bunya nut halves, boiled, shelled and sliced150g spreadable Kakadu plum20g munthari or riberrypinch saltpinch pepper225ml Kakadu plum and port wine sauce1 lt pork stock Sauce 150ml demi glace50ml port wine30g spreadable Kakadu plum Method – Butterfly the pork fillet length wise and flatten with a meat mallet.· Place warrigal greens, spreadable Kakadu plum, Read More …
Pork Kassler with Lemon Myrtle pancakes and Maple & ironwood syrupPancake Ingredients 150g flour1 Eegpinch salt500-600ml milk¼ tspn bicarbonate of soda1 tbspn Lemon Myrtle Sprinkle, or Lemon aspen juice Method · Make up the batter adding the milk gradually to achieve the consistency required and allow to stand for 20 minutes.· Adjust the consistency and fry the pancakes to the Read More …
