Lots of layers in this topic.There is no doubt that we should be eating more wild foods as they supply an enormous range of phytonutrients that are being bred out of our conventional produce. Read more about this at the ...
We produce a range of freeze-dried (lyophilized) wild fruits for chocolate coating, snack foods, breakfast cereals etc. The range includes riberries, rainforest limes, Illawarra plums, finger limes, Davidson plums, wild rosellas and of course, our star product; the LIFE (Lyophilized Indigenous ...
Obviously there’s not much happening in hospitality at the moment, at least not much to write about. The trade rave, Hospitality Directory, regurgitated a rubbish piece on defining an Australian cuisine and dragged out the usual suspects for their comments. ...
A 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, ...
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, ...
Here is more grist for the mill on claims as to the falling nutritional value of our foods.Our food supply is being bred for the convenience of the distribution chains, that is, fruits that don’t bruise and can be picked green ...
The 12 Tastes in Food – Create appealing dishes from the ground up So 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 ...
My Facebook site is getting plenty of comments about Edna owners getting accolades for ‘inventing Australian food’ and denigrating the efforts of others “there was a small place in Hornsby…”. Lots of chefs have contributed to at least putting Australian ...
We have just re-designed our on-line store and welcome you in to browse around and tell us what you think.It’s a cleaner look and easier navigation and we have streamlined our wholesale section for our larger pack sizes for chefs.Please ...
We get lots of inquiries about bunya bunya nuts and I must admit that I love them and still harvest the odd cone around Xmas for my own use. It’s just that since supplies are so irregular that we can ...
Flavour – Similar to chestnut with a subtle pine overtone.Colour and Appearance – Starchy white flesh with yellow central stalk. Woody shell 50mm in length, 25mm wide.Typical Uses – Slice boiled nut meat and use as a garnish or flavouring. Re-fry boiled and ...
There are a few chefs around the world who stand up and recognize new foods and flavours and work with them until they are happy with the results. Sure, lots of chefs work with the same old ingredients and get ...
Here’s an interesting piece of research which initially took me aback and then made perfect sense.Out of a bunch of restaurants in which lemon wedges on drinks were microbiologically tested, 77% returned high populations of food borne disease organisms including ...
This was a recent recipe which was provided to Nine MSN’s FHM magazine (www.FHM.com) on their request for an interesting egg and bacon roll.For some reason the recipe never made it into FHM without significant changes so here is my ...
Australian fruits are in the press again because of recent research by the CSIRO confirming work we conducted at Charles Sturt University last year. This showed that a range of red, crimson to purple Australian fruits have astronomic levels of ...
1 pork rump (Australian grain-fed)50g Wild Rosella confita pinch of Fruit Spice· Stab the pork rump with a sharp knife and insert a slice of garlic into each cut. Alternatively use a slice of ginger or even a wedge of ...
Many chefs discovering authentic Australian ingredients for the first time ask me for fresh herbs rather than dried herbs; pure leaves rather than blends; and freshly picked fruits rather than frozen fruits.In this blog, I’ll address just some of the ...
This is a re-jig of my first product blog which was on my lemon myrtle sprinkle, way back in December 2005. I am re-working the article, largely to bring it up to date and mention some new applications and formulations and report ...
It seems every restaurant in Australia serves freshly sliced bread with olive oil and aged balsamic. You’d think we were in Italy. It was great the first time but now it’s boring and I tended to just ask for butter, ...
Some people say that asparagus and hollandaise are really boring together but as Darryl Kerrigan says in the Australian movie, The Castle “but it’s what you do with it”. With that in mind, hollandaise is really just a base sauce ...
