Paperbark as a food wrap is a traditional culinary ingredient for cooking white meats particularly. Here are a few recipe ideas. Our new pack presents the paperbark in a flatpack with minimal waste and easy thinning for use as needed.

Remember to get the best flavour from the paperbark, the wrapped parcel of food is best cooked on a hotplate (not the open grill) until the outer bark is charred. Invert a baking tray over the parcel(s) to contain the smoke. Turn once and char the other side. Cook for a little longer (10 mins or so) than the standard time for an equivalent portion of food or check for doneness with a thermometer probe or by feel.

Naturally derived infused oils made from steam distilled essential oils and other herb and spice extracts; paperbark (natural food wrap); Bluegum smoke oil; Paperbark smoke oil and more. These make adding our flavours to food as easy as it can be. Even some savoury flavours lend themselves to unusual applications in ice creams and gelato.

Paperbark is a natural material can be used as a food wrap to impart a delicate smokey flavour to chicken, pork, veal, poultry, kumara, oysters, fish, scallops … the list goes on. Paperbark is biodegradable and unlike similar functional materials it is not plastic coated (potentially carcinogenic) nor made of aluminium (potentially contributing to Alzheimer’s disease). Here’s some more on the evils of foil and why we are better off using paperbark.

Paperbark smoke oil is a delicious flavour oil used in the same ways as truffle oil only even more versatile. It is ideal for any meat, fish, shellfish, vegetable (try it over roasted sweet corn on the cob), eggs, rice, mash, condiment, dressing in fact, any dish that a subtle hint of smoke can enhance. Try a seeded mustard made interestingly smoked with just a dash of paperbark smoke oil. Whisk some in to your favorite sauce. It even works in a basic custard or how about some paperbark smoked ice cream?