Wild Foods, we need more of themLots 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 Wild Foods website. But I’d like to cover a few Read More …
New Products – Freeze-dried Wild FruitsWe 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 Food Essentials)™. Naturally, they are all pre-dipped in Fresher4Longer natural food rinse™ (industrially Read More …
Defining an Australian CuisineObviously 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. It is as if these chefs define what we cook at home. I Read More …
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, Spanish and Greek before Japanese, Indian, Thai, Vietnamese, Korean, Caribbean, Peruvian and Cuban food. Some cuisines Read More …
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, Spanish and Greek before Japanese, Indian, Thai, Vietnamese, Korean, Caribbean, Peruvian and Cuban food. Some cuisines Read More …
Breeding the Nutrition out of our Food 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 to ripen in transit or after prolonged storage. Read More …
The 12 Tastes in Food – Create appealing dishes from the ground upSo 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 and error and apprentice chefs are shown the way it’s always been done. Rarely is the Read More …
Where have all the Australian cuisine chefs gone?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 cuisine on the culinary map even though it Read More …
Wild foods now easier to find and forageWe 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 drop in and pick up something for Father’s Read More …
Refried bunya nut pastryWe 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 not afford to stock them anymore as a commercial ingredient. However, here is Read More …
