Category Archives for "Wild Food, Cuisine and Cooking"

Wild Foods, we need more of them

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 components 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 items Read More …

Freeze-Dried (Lyophilized) Wild Fruits

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 Kakadu plum or Kalari plum. Naturally, they are all pre-dipped in Fresher4Longer natural food rinse™ (industrially known Read More …

Defining an Australian Cuisine

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 …

Putting Australia on the Menu

Not a mention of Australian cuisine in popular World food trendsEnter your text here… 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, Peruvian and Read More …

The 12 Tastes in Food

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 …

Wild foods now easier to find and forage

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 pastry

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 …

Bunya bunya Nuts (halved)

Bunya bunya Nuts (halved)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 nuts to make a pastry or use as a flavouring in desserts, Read More …

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