Chefs/Manufacturers | Australian Functional Ingredients Online Store - Part 3

Chefs/Manufacturers

    • 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).

      $8.20$100.70
    • Our Mountain pepper BBQ sauce is the same recipe as the product we launched in the USA called Kakadu Wildfire Pepper sauce. We have merely packaged it in soft, food grade spouted pouches to reduce the freight cost and risk of breakages for on-line orders. Mountain Pepper BBQ Sauce is the definitive Australian sauce for steaks, sausages (snags), kebabs, chops, ribs, roasts and mince – in all its forms.

      $5.00$33.92
    • 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.

      $18.70
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    • 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?
      $65.00
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    • 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?

      $15.45
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    • The 2018/19 seasonal harvest of pepperberries was pretty good and so we have stock of frozen berries and the milled spices again. Order now and experience the amazing flavour of these spicy little numbers. Pepperberries are the Australian equivalent to chillies; hot, impactful, versatile and extremely good for you. They also go well in combination with chilli, ginger and wasabi as they have a back of throat burn to complement the frontal feel of chilli; middle palate tingle of ginger and sinus sting of wasabi.

      $17.38$155.50
    • Quandong is a word from the Wiradjuri Aboriginal clan for the native peach but Aborigines never had access to sugar to make a quandong confit. However, there are a few Aboriginal chefs and a whole lot of other chefs who prefer our product now.
      $84.80
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    • Now in a 250g (8.3oz) glass jar. Quandong is a word from the Wiradjuri Aboriginal clan for the native peach but Aborigines never had access to sugar to make a quandong confit. However, there are a few Aboriginal chefs who use our product now. The quandong fruit is only similar to peaches (and apricots) in that it has a stoney seed and a subtle peach-apricot flavour. The plant is more closely related to the sandalwood. Nevertheless, the fruit is highly prized by gourmands who know the taste and recognise that the preserved quandong fruit confit is vastly superior to the commonly sold dried quandong.

      $16.40
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    • We wild harvest plum sized, rainforest limes from private forests in sub-tropical Queensland and snap freeze them at their peak ripeness. The Rainforest limes get sliced and begin a three sugar curing process over 4-6 weeks until the natural organic acids in the juice are perfectly matched and balanced with sweetness. You have to taste the result – it’s the best lime product you’ll ever try! We include the sugar syrup with the fruit as this is sweetened juice only, no water added. Add a splash to iced mineral water (and try adding a dash of vodka or white rum for a cocktail). Try our Rainforest lime fruit confit as a dessert garnish, particularly with a classic lime tart. Simply chop the slices and use about a half a teaspoonful per serve. Garnish iced cakes with our Rainforest lime fruit confit slices or top freshly baked biscuits or friands with some chopped lime confit.
      $38.16
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    • Rainforest Lime Puree

      Flavour
      Intense Rainforest lime

      Colour / Appearance
      Thick, creamy, pale yellow liquid.

       

      $13.12$48.76
    • Rainforest lime splash has an intense wild lime flavour with a hint of wanjasan soy. It is bright yellow in colour (wild limes are yellow, not green) and makes a delightful sauce or glaze when grilling or pan-frying any red or white meat. This is not a sauce as it comes as it needs meat juices or vegetable stock to complete the sauce. To use the Rainforest lime sauce base, add 10 to 25% stock or jus from chicken, fish, seafood or vegetables and heat to thicken. Add chilli, wasabi or ginger for variety or just leave it as it is.

      $5.00$33.92
    • Freeze-dried Rainforest limes come as slices or powder and can be used in a wide range of applications eg teas and tisanes, seasoning, sauces, stir-fry dishes or superfood blends. The intense lime flavour provides a great flavouring or garnish to many savoury recipes, beverages, cakes and pastries. We also offer a versatile Rainforest lime confit, whole lime puree and a Rainforest lime sauce base.

      $14.00$280.00