Australian Functional Ingredients Pty Ltd
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Rainforest oysters

Rainforest oysters12 oysters in the shell1 teaspoon Lemon aspen juicean avocadoa pinch of saltedible flowers eg. native violets Mix the lemon aspen juice, avocado and salt to smoothness. Pipe about teaspoon of the lemon aspen avocado onto each freshly shucked oyster and garnish with a small edible flower or a single petal. Alternatively, serve the oysters Read More …

Oysters Outback

Oysters Outback12 oysters in the shell2 heaped tablespoons Akudjura (ground bush tomatoes)1 heaped tablespoon grated cheddar cheeserock salt, medium ground Mix the akudjura with the grated cheddar cheese and top each freshly shucked oyster with two teaspoonfuls of the Outback mixture. Sprinkle with a little salt. Heat under a salamander to melt the cheese and serve.

Oysters Van Diemen

Oysters Van Diemen12 oysters in the shell12 slices Tasmanian brie1 tablespoon ground Mountain pepper12 Native pepperberries, fresh frozen Freshly shuck the oysters and top each with a sliver of Tasmanian brie, seasoned with a pinch of ground Alpine pepper and garnish each with a native pepperberry.

Oyster medley

Oyster medleyThis collection of named oyster dishes can be further regionalised by oyster source, for example, Nambucca River, Sydney Rock, Jervis Bay etc. Perhaps soon , Oysters Van Diemen, Oysters Outback and Rainforest Oysters will be as familiar as the now passée Oysters Kilpatrick and mornay.

Lemon Myrtle Sprinkle sushi

Lemon Myrtle Sprinkle sushiOther herbs and herb combinations include native peppermint and Alpine pepper, native peppermint and native mint, aniseed myrtle, native thyme. Plain boiled rice can be made a feature component by the simple addition of native herbs. Asian practice is to wash rice in cold water before cooking which is a prerequisite considering Read More …

Cheesefruit cream on game wrapped figs

Cheesefruit cream on game wrapped figsThe juice from cheesefruit makes a delicious flavouring for sauces, cream cheese dips and spreads and the flavour of over-ripe pineapple and blue-vein cheese compliments a considerable range of dishes. This recipe was inspired by Chef Armando from Sydney’s Buon Ricardo restaurant. A less rich sauce could be made using Read More …