Australian Functional Ingredients Pty Ltd
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Recipes Feed

Wild fish (barramundi) with the world’s best garnish

Wild fish (barramundi) with the world’s best garnishBarramundi 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 part of Read More …

Feta cheese marinated with Paperbark Smoke Oil

Feta cheese marinated with Paperbark Smoke OilYou’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 which, Read More …

So What the Bloody Hell is Wattleseed?

So What the Bloody Hell is Wattleseed?(With apologies to those visitors who haven’t seen the Australian Tourism commission’s new ‘Where the bloody hell are you?’ ad campaign for Australia) For over 6000 years, Australian Aborigines in different clans around the country, parched and milled wattle seeds from around 100 of the 900 plus species of Acacia, Read More …

Wattleseed and red wine sauce

Wattleseed™ and red wine sauce250ml meat stock100ml red wine15g wattleseed™ Combine all the ingredients and bring to the boil. Simmer and reduce to thicken. Strain out the wattle grounds and freeze for other applications eg. as a crumb or mixed into breadcrumbs over meats or vegetables prior to stir-frying, deep frying or pan-frying. Finish the sauce with cold butter Read More …

Lemon Myrtle Sprinkle butter sauce

Lemon Myrtle Sprinkle butter sauceThis method is the same for native aniseed myrtle, native thyme or Alpine pepper and their applications are also identical. Pepperberries can also be used for butter sauces although the burgundy colour of the berries is better presented in a white or cream sauce or simply added as a garnish on Read More …

Light Lemon Myrtle mayonnaise

Light Lemon Myrtle mayonnaise350g no fat or low fat ricotta cheese2 tablespoons Dijon mustard5g ground Lemon Myrtle Sprinkle¼ teaspoon salt100ml polyunsaturated oil Mix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth and thick. Leave stand 10 minutes for the flavours to infuse or Read More …

Tom yum bush (Australian Thai-style corn and lime soup)

Tom yum bush (Australian Thai-style corn and lime soup)1 litre water1 large onion, sliced1 medium carrot, diagonal slices1 medium zucchini, diagonal slicescorn kernels from 2 cobs8 Chinese or shittake mushrooms, sliced1 teaspoon coriander seeds250g packet of Lemon Myrtle Sprinkle fettuccine2 tablespoons soy sauce2 tablespoons Thai fish sauce1 tablespoon mirin1 teaspoon Lemon Myrtle Sprinkle4 small Wild limes or 2 large Read More …

Gumleaf salmon sushi

Gumleaf salmon sushiPrep. time 10 mins 2 cups cooked vinegar rice (see Lemon Myrtle Sprinkle sushi recipe)100g smoked salmon, sliced thinly and in strips2 drops Gumleaf oil200ml salad oil6 sheets toasted nori On a bamboo stick sushi mat, lay a piece of nori and spread enough rice to make a cm layer. Lay out a strip of smoked salmon. Read More …

Bushetta

BushettaThis 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 chutney2 ripe Roma tomatoes8 basil Read More …

Wild fruit compote

Wild fruit compote100g Illawarra plums50g small wild limes100g munthari50g wild rosella1 tablespoon lemon aspen juice2 tablespoons honeyicing sugar for dusting Coarsely chop the Illawarra plums and toss them in the lemon aspen juice. Place the limes and rosella into separate bowls and add sufficient honey-sweetened water to cover them. Leave them soak for 15 minutes. Drain. Read More …

Wattleseed Pavlova

Wattleseed Pavlova4 egg whites1 teaspoon lemon juice1 teaspoon corn flour100g fine sugar300 ml Wattleseed™ cream (see recipe)1 cup toasted muesli2 teaspoons Forest anise4 teaspoons rosella confit2 teaspoons lemon juice (or lemon aspen juice)toasted macadamia nuts, coarsely chopped Whip the egg whites to soft peaks. While still beating, add the lemon juice, corn flour and slowly follow Read More …

Lemon aspen ricotta filling

Lemon aspen ricotta filling100g ricotta cheese10ml Lemon aspen juicesalt Blend the cheese to smoothness, add the lemon aspen and season lightly with the salt. Chill and use to garnish oysters, top pizzas or as a filling for finger foods.

Wattleseed cream

Wattleseed creamCream enhances the coffee, chocolate and hazelnut taste of Cherikoff Wattleseed™ and is best unsweetened since sugar tends to over-power the flavour of Wattleseed™. Besides, the desserts that Wattleseed™ cream garnishes are usually sufficiently sweet. In addition, another use of unsweetened Wattleseed™ cream is to thicken and flavour savoury sauces, particularly mushroom but anywhere you Read More …

Sugarbag drizzle

Sugarbag drizzleThe richness of sugarbag (native bee honey) made by the tiny, stingless native bees of Australia provides an excellent topping for any dessert. Make a simple ice-cream into a gourmet creation by simply pouring on as a drizzle. Also excellent for tarts, fruit compotes or to flavour any cold dish. The taste is like Read More …

Gumleaf bavarois

Gumleaf bavaroisAlternative flavourings for this bavarois include lemon myrtle, native aniseed myrtle, Native peppermint and lemon aspen juice or syrups of wild lime, riberry or wattle. 20ml Macadamia nut oil600ml milk5 egg yolks100g caster sugarsalt1 teaspoon corn flour10g gelatine100ml water4 drops Gumleaf oil300ml thickened cream1×290g jar Spreadable Kakadu plum12 small Wild limes2 tablespoons sugar Oil 6 individual Read More …

Lemon myrtle rum baba

Lemon myrtle rum babaFor the babas:25g fresh yeast (or 15g dry yeast)6 tablespoons warm milk225g plain flourpinch of salt2 tablespoons caster sugar2 eggs, lightly beaten4 tablespoons melted butter½ teaspoon Lemon Myrtle Sprinkle For the syrup:250ml water150g caster sugar4 tablespoons rum1-2 drops lemon myrtle oil For the Alpine pepper sabayon sauce:1 teaspoon Alpine pepper2 tablespoons butter6 egg yolks100g caster sugar100ml Read More …

Bushman’s Silverside

Bushman’s Silverside1 silverside (Denver Leg)1tbsp wattleseed2tbsp akudjura (ground bush tomato)50g munthari2 cups stock1 Spanish onion (diced finely)200g shittaki mushrooms (sliced)½ cup oil · Roll silverside in wattle seed and Akudjura to form a crust· Seal in hot oil and season· Place in oven until crust is black and cook until medium· Sauté munthari, diced onion, add Read More …

Braised pork hocks

Braised pork hocks4 pork hocks200g carrots200g onions100g mushrooms2g Aniseed myrtle2g Lemon Myrtle Sprinkle2g Mountain pepper2 ltr demi glace500ml port wine100ml soy saucepinch saltpinch pepperbutchers twine Method · Trim and tie the hocks.· Finely dice all the vegetables (brunoise) and place in a braising dish, with the demi , port wine, soy sauce and all the native herbs.· Place the Read More …

Fruit spice ice cream

Fruit spice ice cream500ml milk6 egg yolks250g caster sugar1 heaped tablespoon (10g) Fruit spice600ml thickened cream Bring the milk to the boil. In a bowl, whisk the egg yolks and sugar and pour on the boiling milk, stirring all the time. Return to the saucepan and cook while stirring until the mixture coats the back of Read More …

Crusted Rack

Crusted Rack4 cutlet pork lamb or beef rack100g macadamia nut pieces50g breadcrumbs1g native mint25g soft butterpinch saltpinch pepper50ml Cherikoff Mountain pepper BBQ sauce150ml demi glace50ml red wine5g native pepperberries Method · Trim the rack and cut the bone at the base.· In a processor, blend the macadamia nuts, breadcrumbs, native mint and the soft butter. Season with Read More …

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