Australian Functional Ingredients – by Vic Cherikoff

Recipes Feed

Wild fish (barramundi) with the world’s best garnish
Wild fish (barramundi) with the world's best garnish Barramundi is regarded as one of the world’s best eating fish (and a species that obviously loves life as it puts up a huge fight when caught on a line and thrills fisher-people when they go hunting). It is a shame that most people waste the best [...]
Refried bunya nut pastry
Refried bunya nut pastry 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 not afford to stock them anymore as a commercial ingredient. However, [...]
Now here’s a creative cook on the Bushfood Forum
Now here's a creative cook on the Bushfood Forum Shalem posted a bunch of terrific recipes and some appealing photos of the dishes at the Australian Bushfood Forum website. I make these types of dishes all the time but seldom think of photographing them so thanks heaps Shalem. Doesn’t this go to show just how [...]
Wild rosella glazed grain-fed pork rump
Wild rosella glazed grain-fed pork rump 1 pork rump (Australian grain-fed) 50g Wild Rosella confit a 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 apple, a few munthari berries or [...]
Paperbark Smoked oil with Wattleseed and Fresh Bread
Paperbark Smoked oil with Wattleseed and Fresh Bread 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, that is, until I tried the combination [...]
Asparagus with Paperbark Smoke Hollandaise
Asparagus with Paperbark Smoke Hollandaise 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 and can easily be enhanced with a variety of native [...]
Seeded Mustard with Paperbark Smoked Oil
Seeded Mustard with Paperbark Smoked Oil Everyone loves a roast turkey, especially when cooked perfectly so the meat is succulent and tender. However, instead of turkey with cranberry sauce I usually serve it with rosella confit as it pairs very well. Recently, I had neither cranberry sauce nor rosella confit handy so I decided to [...]
Marinated mushrooms with Paperbark Smoke Oil
Marinated mushrooms with Paperbark Smoke Oil Marinated mushrooms are best prepared the day before as the flavour intensifies the longer they are marinated. Once prepared, the mushrooms can be served in a simple salad or sliced on crusty sourdough bread with eggs for breakfast. Include them in antipasti, on pizzas, with steaks or anywhere a [...]
Mashed Potato with Paperbark Smoke Oil
Mashed Potato with Paperbark Smoke Oil Many restaurants around the world these days serve Truffled Mash Potato on their menus mainly since mashed potato carries the truffle flavour elegantly. You’ll find this recipe just as interesting. Mashed Potato with Paperbark Smoke Oil is great served as a side dish or alternatively can be served under [...]
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, [...]

Recent Posts