Australian Functional Ingredients – by Vic Cherikoff

Category Archives for "Finger food"

Kalamata Olives enhanced with Paperbark Smoke Oil

Kalamata Olives enhanced with Paperbark Smoke Oil Kalamata Olives are available in most gourmet stores and supermarkets and are usually marinated in olive oil with garlic and fresh Italian herbs like rosemary, parsley and thyme. This recipe, imparts a subtle smokey flavour to the olives and are great eaten as is or used in pizzas, [...]

Feta cheese marinated with Paperbark Smoke Oil

Feta cheese marinated with Paperbark Smoke Oil You’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 [...]

Gumleaf salmon sushi

Gumleaf salmon sushi Prep. time 10 mins 2 cups cooked vinegar rice (see Lemon Myrtle Sprinkle sushi recipe) 100g smoked salmon, sliced thinly and in strips 2 drops Gumleaf oil 200ml salad oil 6 sheets toasted nori On a bamboo stick sushi mat, lay a piece of nori and spread enough rice to make a [...]

Bushetta

Bushetta This cross-cultural speciality can also be based upon oil marinated vegetables, for example, coloured capsicums (bell peppers), zucchini (courgettes), eggplant, artichokes and mushrooms. 8 slices of High Country bread (bake your own using 0.5% Alpine pepper in a store bought bread mix or scratch bread recipe) 1×150g pouch of Cherikoff Bush tomato chutney 2 [...]

Scallops soused in native peppermint wine vinegar

Scallops soused in native peppermint wine vinegar Poach 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.  Recent Posts The Greenhouse Effect is Degrading our [...]

Gumleaf smoked salmon and salmon paté

Gumleaf smoked salmon and salmon paté Gumleaf 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 [...]

Bunya nut slivers

Bunya nut slivers Boiled 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 [...]