Australian Functional Ingredients – by Vic Cherikoff

Recipes, health and nutritional information - all on wild foods

My question to you is how can I help more? Are you interested in more recipes using wild foods? Have you seen my Dining Downunder website and TV shows? There are lots of recipes on that site and also on my main site.

Are the nutritional information and the health benefits from products such as Kakadu Complex useful to you? Have you seen this article on why we are getting fatter as a population and what we can do about it?

Are you interested in losing weight easily and permanently, check out this site (registration requested). I explain how antioxidants can help you lose weight and how their falling levels in our foods is responsible for the weight gain i the first place (along with our staggering intake of sucrose – table sugar). Here’s an article on The Perfect Diet. Incidentally, if you only need to lose up to 20kg, it is simple to just use high dose antioxidants from whole foods to reduce your cells’ natural tendency to become insulin resistant, Kakadu Complex is an excellent source of these antioxidants and just 30ml before meals is recommended.

We all prepare a range of meals that have become part of a limted dinner repertoire. Wild foods can re-cycle your tried and tested recipes and give familair dishes a new lease on life.

Try baked chicken legs on Skews and bake them in the oven. You can get 3 – 4 drumsticks on a single Skew and the flavour will go all through the meat. Serve them as they come or with a flavour matched sauce. For example, try Chilli Skews and Illawarra plum sauce; Garlic Skews and Mountain pepper sauce; Rainforest lime Skews and coconut cream; Rosemary Skews and Bush tomato chutney; Thai basil Skews and Lemon aspen sweet chili sauce.

Like ribs? A seasoning of Red Desert Dust on oven baked or BBQd beef or pork ribs is deliciously simple.
Aussie hamburger

Make your own hamburgers? To the minced meat, add a dash of Wattleseed, some Mountain pepper sauce, a splash of soy and an egg to bind it. Form the patties and cook them off. Serve with Bush tomato chutney or a mayonnaise flavoued with Alpine pepper.

Enjoy a good steak? Try cooking it in a hot cast iron pan seasoned with a little salt. Heat until nearly 1/2 way cooked and turn. Reduce the heat and cook until it gets to the soft sponginess of rare to medium rare. A guide is your hand – form a circle by touching your thumb and forefinger. Feel the sponginess of the base pad of your thumb. This is rare. Move your thumb to your second finger and the sponginess firms a little and is not unlike medium cooked steak. And just for interest (no one should cook a steak well done) the firmness when your thumb and little finger meet is as tough as a steak subjected to the abuse of being dried out too far for good eating. When done, remove from the pan and leave to rest in a warm place as you add a ittle stock to the pan to deglaze the juices. You can use a little red wine if you prefer. The cooking juices should come away from the pan and you can continue heating to reduce the liquid to a think jus. Serve rare to medium rare meat with a Quandong confit garnish and your jus.

Do you make a few different stir fry dishes? Try tossing in a tablespoonful of Riberry confit or Rainforest lime confit (not both). The highlights that these preserved fruits add is great.

Making a rich bolognaise? Add a generous sprinkle of the bush tomato seasoning we call Yakajirri. I also add a dash of Wattleseed extract or even a 1/2 teaspoonful of Wattleseed for those roasted flavours that really suit meat, mushrooms and anything baked.

And back to my question. If you want more recipe suggestions or nutritional information or even if I am getting it right with my content in these blogs, please let me know by adding your comments below. It’ll help a lot.



    Vic Cherikoff