Australian Recipes and Menu Ideas using Australian Wild Foods and Authentic Australian Ingredients
We hope you discover many tempting recipes here and that you bookmark this page and visit regularly as these Australian recipes will be updated often. We also have more menu ideas and some cuisine concepts in our Australian Menu Planning Guide. You’ll need a pdf reader to open it and if you don’t have one already, get one for no cost from Adobe.
So. Welcome to the only unique, authentic, modern Australian cuisine.
I hope that you enjoy discovering our contribution to world flavours. These Australian recipes give you the clues as to how best to use Australian ingredients.. Some have their peculiarities to get the best from them and this is addressed in our product glossary.
I hope your visits are frequent and organoleptically rewarding. Please note that this page will be up-dated periodically and if you would like to be notified of up-dates as well as other happenings in the native food industry and more, subscribe to our newsletter.
Where do I get the ingredients?
That’s easy – just go to our on-line, securely encrypted, virtual store
In addition to our Australian ingredients being easy to get through our online store, we supply a network of food distributors around the world. If you are a distributor who would be interested in stocking our unique Australian products or you have trouble locating them, please email us.
And for more Australian Recipes from my TV Series, visit Dining Downunder.
These Australian recipes use some of the enhanced seasonings now used by discerning chefs who appreciate the difference and superiority of Lemon myrtle sprinkle over lemon myrtle, Alpine pepper over mountain pepper and Fruit spice over forestberry herb.
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Sauces and Seasonings
By far the most common usage for wild foods is in the flavouring of sweet and savoury sauces and in seasonings, either ready made or ones you blend yourself.
All the conventional considerations of the relationship between sauces and the foods they dress in terms of complimenting not dominating still apply. Developing wild food recipes requires some knowledge of our sense of taste and the practical balance between them.
These tastes, paired where they balance each other, are sweet and sour, salt and bitter, aromatic and pungent, umami, Maillard (toasted, roasted notes), metallic, astringent, protein and fat. Read more about flavours and balance in this blog.
The best dishes always include all these tastes in a relatively narrow concentration band as well as all the textures, from smooth to crunchy.
Some consideration of the onset of taste is also important and it is possible to have highlights of fast flavours under-pinned by slower ones.
Analyze a Caesar salad (the world’s most popular hotel restaurant dish) in terms of the above tastes and textures. The tastes of sweet and sour balance each other – a sweet dessert is best served with a sour coulis. Salt is balanced by bitter and vice versa. If eggplant is old and bitter it is salted to mask the bitterness. If a native food dish is too bitter (eg. from too many bush tomatoes or intrinsically bitter as with the wild limes) then salting will retrieve it. Aromatic flavours and pungency also tend to balance and either one to excess is usually over-powering.
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Notes on using Australian Foods
This recipe collection has been developed to provide the means for gaining experience with the peculiarities of effectively using Australian foods. Like most foods, these ingredients are very simple to use once an understanding of their properties is learned. The range of applications for each Australian food will probably never be saturated and as they enter the mainstream food industry trends of use will no doubt come and go as for all world foods. It is not intended that the recipes presented necessarily have wide usage as described but are more general guides to demonstrate the principles of each wild food currently commercially available throughout Australia. Should any of the ingredients be seasonally unavailable, an alternative native food can usually be easily substituted. email us for further assistance in this regard if necessary.
The recipes in this list are intended for use with the wild food range established by Vic Cherikoff and his colleagues back in the 1980s and which is now the most common wild food collection used in world kitchens. These are highlighted with links to our product glossary. The quantities given are relative to the products in this range as distributed by us. Other companies’ products which may have copied names may not have the same application efficiencies of the original Cherikoff product. Chefs will need to continue to experiment as in the past when new ingredients appeared to add flavour to the art of cooking.
The foraging chef should also be aware that native plants particularly, exhibit wide variation in their qualities and what may be an edible species in one part of this country may not be as high in its culinary quality (eg. strength of flavour) or even be harmful in another. Over the next few years there will no doubt be new companies marketing their versions of these same foods and many new foods. Even today, there are a few products promoted as food which may not be foods at all unless properly and meticulously prepared. For example, quandong kernels HAVE to be well roasted to a chocolate brown colour before being used as a food flavouring otherwise the presence of santalbic acid can be harmful. This is an on-going concern for the emerging wild food industry since a well-publicised poisoning could have deleterious and far-reaching repercussions to a fledgling industry. Reputable and established companies dealing in these foods have a responsibility to ensure that their products are edible, of high quality and free of noxious components.
Vic Cherikoff ran the first company to establish the post-Aboriginal wild food industry following many years of scientific study and nutritional scrutiny.
Wherever you source the wild foods you choose to use, please be conscious of the quality of the ingredients and the credentials of your suppliers.