Are you ready for new flavours that not only get your diners talking and more business through the door but can inspire your team and boost your own passion for getting into this amazing industry in the first place – a love of fantastic food, great flavours, good times and lots of regular customers.
Australian wild foods are still riding waves of International interest after overseas chefs have ‘discovered’ and promoted their own use of our Indigenous Australian food twists. And local chefs are taking our ingredients on cuisine promotions in hotels, on cruise ships and anywhere the opportunities arise.
More First Nation chefs are also gaining a reputation for their considered uses of wild foods and of course, the spectacular nutritional values of our home-grown plant foods are shaking the box with innovations in manny corners of the alcoholic and soft drink beverage industry. Then wild foods are making their presence felt right across the processed food sector with applied marinades, dry rubs and sauces on red and white meats, others as ingredients in snack foods, bakery, desserts and confectionery and a whole lot in between.
Australian Functional Ingredients were the first to supply commercial quantities of wild foods for chefs and manufacturers for new menu and product development. These include ingredients such as Wattleseed (which Vic Cherikoff first developed into a richly roasted flavouring), lemon myrtle, pepperberry, bush tomato and others as well as superior blends, extracts, infused oils, freeze-dried fruits, confits, preserves and more.
While our products are stocked and distributed by many of the better food distributors and we recommend you to their service, many do not want to hold our entire range or just make it too difficult for us to work with them to help you. We lose our communication line to you, our real customer and can’t easily offer you our new products, special deals and usage information. So this website is the direct alternative.
Please scroll down to the Chefs/Manufacturer listings in the left hand column and then have a good look around to discover the unique qualities of the ingredients in our range.
We look forward to your custom and hope to service your needs and help you introduce your patrons to our wonderful flavours.
And download the Australian Menu Planning Guide – Version 2-3 here.
Looking For Recipe Ideas?
Here are a few to get you started:
- Barralax on rainforest herb linguini
- Sydney Salad
- Japanese pumpkin frittata served with bush tomato chutney
- Salt and pepper yabbie skewers
- Alpine peppered venison on rainforest herb linguini
- Braised chicken in a sweet corn and polenta broth
- Paperbark smoked duck with Illawarra plum sauce
- Saltbush Lamb with kumara smash
- Paperbark smoked barramundi
- Wine drenched lamb with Alpine Pepper mash
- Mud crab and smoked kumara gnocchi
- Baked Illawarra plum cheesecake
- Coconut and Lemon Myrtle brulee
- Wattleseed pavlova
- Chocolate mousse tart with gumleaf cream and wild rosella flowers