Chefs/Manufacturers | Australian Functional Ingredients Online Store - Part 2


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    • A very Australian flavour oil which is often used in combination with honey. However, other complementary flavours include other aromatic ingredients eg garlic, caramel, smoke, many herbs, ginger, to name a few. The important point in using Gumleaf oil is that tasting it several times in a row will deaden your taste for the oil and while it may appear to be lightly flavoured, for anyone tasting it for the first time, it will be over-powering.

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    • Make the most of the fresh produce you buy and ensure not just the maximum shelf life but the highest quality of food safety too. Naturally sanitize your fruits, vegetables and protein foods using a mix of natural culinary herb extracts. We ship this product as a concentrate with the essential oil components bound onto Acacia gum. The pouch of what are simply natural flavours comes ready to be made up to a full litre (33 fl oz) with blood-warm (tepid) water to make a dipping solution for fruits, vegetables, salad greens, fresh herbs, sprouts and any meats and seafood. It is even effective at slowing the ripening of soft cheeses and will extend the life of cut flowers.

    • We have been forced to offer our sample pack for sale due to the sheer numbers of requests for this natural antimicrobial. Regular users of Herbal-Active® apply it in a wide range of applications including shelf life extension of flavors, cordials, extracts, herbal medicines, fruit and vegetable juices, fresh produce including salad greens and fresh herbs, meats, poultry and seafood, cut flowers, cosmetics, toothpaste, mouthwashes and more. A 1% solution can also be used as a topical antiseptic, mouth wash, hand wash and a surface and equipment sanitizer.

    • This is our newest confit product and is spectacularly delicious. We slice the Illawara plums and cure them in our unique glucose and trehalose mixture to produce a syrupy, deep purple, fully flavoured plum confit. Illawarra plum confit is great on artisan bread, damper, pancakes or waffles. Add some to sauces for the rich plum-pine characters and intense deep plum colour. You can even just spoon some over roasted meats as a garnish. Complementary flavours include garlic, ginger, wasabi, pine nuts, coconut cream.

    • The deep purple colour of Illawarra plum sauce comes from anthocyanins which are antioxidants and therefore highly beneficial to your health so not only do Illawarra plum products taste great but they are good for you too. The flavour of Vic Cherikoff’s Illawarra plum sauce is plum-like but with the characteristic resinous pine flavour of the fruits of this coastal rainforest tree (also known as the brown pine plum). To enhance and develop this flavour component, a terrific garnish for any dish finished with Illawarra plum sauce is toasted pine nuts.

    • Kakadu plum freeze dried is made from the world’s highest fruit source of vitamin C. However, there are a few considerations of which we should be aware when we choose the best kakadu plum freeze-dried product if we want to boost our nutritional intake.

    • Lemon aspen juice is a brand new citrus somewhere in between lemon and grapefruit with a hint of menthol as a late finish. Use it instead of lemon and never use other citrus to ‘extend’ the flavour. It actually negates the taste completely. Even just a twist of orange will kill the otherwise intense lemon aspen characters.

    • Lemon Aspen Syrup is exciting as it can best be compared to a brand new citrus and we all know how popular and versatile ordinary lemon can be. The citrus flavour in our syrup is complemented with the menthol/eucalypt top notes characteristic of lemon aspen. This makes our product far more interesting than conventional citrus. So. How is it used? The obvious and simplest use is as a pour-over syrup for pancakes, desserts, ice cream and pastries. However, the syrup also complements poultry, pork and seafood, red meats and shellfish as a substitute for honey glazed dishes.

    • Lemon myrtle sprinkle could be considered even more lemony than lemon myrtle because of its unique formulation. It is a blend of the best quality lemon myrtle leaf; wild, rainforest lime pulp and lemon aspen pulp (specially dried in the dark and milled at sub-zero temperatures) which provide a hint of acid; and the aromatics of lemon myrtle are further enhanced by using encapsulated lemon myrtle essential oil. Finally, there’s some anise myrtle which is a good source of trans-anethole.

    • This infused oil is powered by essential oils from lemon myrtle, anise myrtle and rainforest lime oil. It is prepared as an extra strength formulation to introduce minimum quantity for maximum impact. Ideal for chocolate making, fine desserts, adding a top note to sweet or savory sauces and dressings and even adding the characteristic lemon, lime, lemongrass notes to seasonings, stuffing, pre-dust and coatings.

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    • Lemon Ironwood Syrup is a sublime mix of maple and lemon myrtle flavours. The surprise with this syrup is the timing of the flavours because the first sensation is the sweetness, then the maple and finally, the aromatic notes of the citrusy lemon myrtle come through. The obvious use is as a straight substitute for maple syrup but our product can also work brilliantly over grilled or roasted meats and seafood, poultry and shellfish, even vegetables. In fact, anywhere you need some subtle aromatics that are simply divine.

    • This is the ultimate marinating mix to transform fetta, boconccini, labni and other cheeses which improve in oil from pedestrian to sensational. It can be used over any soft ripened cheese too and Charles Sturt University uses our mix in their excellent cheeses (available through Australian supermarkets).