Australian Functional Ingredients Pty Ltd
Wild Food, Cuisine and Cooking

Wild Food, Cuisine and Cooking

  • Wild Foods, we need more of them
    Wild Foods, we need more of themLots of layers in this topic. There is no doubt that we should be eating more wild foods as they supply an enormous range of components that are being bred out of our conventional produce. Read more about this at the Wild Foods website. But I’d like to cover a few items Read More ...
  • Freeze-Dried (Lyophilized) Wild Fruits
    New Products - Freeze-dried Wild FruitsWe produce a range of freeze-dried (lyophilized) wild fruits for chocolate coating, snack foods, breakfast cereals etc. The range includes riberries, rainforest limes, Illawarra plums, finger limes, Davidson plums, wild rosellas and of course, our star product; the Kakadu plum or Kalari plum. Naturally, they are all pre-dipped in Fresher4Longer natural food rinse™ (industrially known Read More ...
  • Defining an Australian Cuisine
    Defining an Australian CuisineObviously there’s not much happening in hospitality at the moment, at least not much to write about. The trade rave, Hospitality Directory, regurgitated a rubbish piece on defining an Australian cuisine and dragged out the usual suspects for their comments. It is as if these chefs define what we cook at home. I Read More ...
  • Not a mention of Australian cuisine in popular World food trends
    Not a mention of Australian cuisine in popular World food trendsA recent research report on the food trends in the USA listed the usual suspects including Italian, Mexican and Chinese as the ‘Big 3’. Lower on the list were French, Spanish and Greek before Japanese, Indian, Thai, Vietnamese, Korean, Caribbean, Peruvian and Cuban food. Some cuisines Read More ...
  • Putting Australia on the Menu
    Not a mention of Australian cuisine in popular World food trendsEnter your text here... A recent research report on the food trends in the USA listed the usual suspects including Italian, Mexican and Chinese as the ‘Big 3’. Lower on the list were French, Spanish and Greek before Japanese, Indian, Thai, Vietnamese, Korean, Caribbean, Peruvian and Read More ...
  • The 12 Tastes in Food
    The 12 Tastes in Food – Create appealing dishes from the ground upSo many chefs still seem to ignore the basic building blocks of food – the 12 basic tastes and taste-smells. French traditions are built on empirical trial and error and apprentice chefs are shown the way it’s always been done. Rarely is the Read More ...
  • Where have all the Australian cuisine chefs gone?
    Where have all the Australian cuisine chefs gone?My Facebook site is getting plenty of comments about Edna owners getting accolades for ‘inventing Australian food’ and denigrating the efforts of others “there was a small place in Hornsby…”. Lots of chefs have contributed to at least putting Australian cuisine on the culinary map even though it Read More ...
  • Wild foods now easier to find and forage
    Wild foods now easier to find and forageWe have just re-designed our on-line store and welcome you in to browse around and tell us what you think. It’s a cleaner look and easier navigation and we have streamlined our wholesale section for our larger pack sizes for chefs. Please drop in and pick up something for Father’s Read More ...
  • Cooking with Bar-B Skews™ – low fat, no sugar, no goo cooking
    Cooking with Bar-B Skews™ - low fat, no sugar, no goo cookingHave you watched the video which shows how best to use our Bar-B Skews™? You’ll find it here in our on-line store where we stock the whole range of variants – Hot Chilli, Crushed Garlic, Australian Smoke, Thai Basil, Wild Pepper, Coconut Crush, Rainforest Lime or Spanish Read More ...
  • Refried bunya nut pastry
    Refried bunya nut pastryWe get lots of inquiries about bunya bunya nuts and I must admit that I love them and still harvest the odd cone around Xmas for my own use. It’s just that since supplies are so irregular that we can not afford to stock them anymore as a commercial ingredient. However, here is Read More ...
  • Bunya bunya Nuts (halved)
    Bunya bunya Nuts (halved)Flavour – Similar to chestnut with a subtle pine overtone. Colour and Appearance – Starchy white flesh with yellow central stalk. Woody shell 50mm in length, 25mm wide. Typical Uses – Slice boiled nut meat and use as a garnish or flavouring. Re-fry boiled and nuts to make a pastry or use as a flavouring in desserts, Read More ...
  • The Modern Trend of the Newest Flavours of the Oldest Culture on Earth
    The Modern Trend of the Newest Flavours of the Oldest Culture on EarthThis article is not new but as I have had a number of requests for copies, I’ve reprinted it here. It also adds to my recent segment on The Food Investigators on SBS. The show is available for viewing on the SBS website. This Read More ...
  • Mike Daly’s Trans-Tasman cuisine
    Mike Daly's Trans-Tasman cuisineThere are a few chefs around the world who stand up and recognize new foods and flavours and work with them until they are happy with the results. Sure, lots of chefs work with the same old ingredients and get famous – look at Jamie Oliver with his use of just 5 Read More ...
  • Lemon wedges – another job for Herbal-Active®
    Lemon wedges - another job for Herbal-Active®Here’s an interesting piece of research which initially took me aback and then made perfect sense. Out of a bunch of restaurants in which lemon wedges on drinks were microbiologically tested, 77% returned high populations of food borne disease organisms including faecal bacteria on the lemons in our drinks. For me, Read More ...
  • Egg and bacon roll from FHM magazine
    Egg and bacon roll from FHM magazineThis was a recent recipe which was provided to Nine MSN’s FHM magazine (www.FHM.com) on their request for an interesting egg and bacon roll. For some reason the recipe never made it into FHM without significant changes so here is my original FHM egg & bacon roll recipe. For the Read More ...
  • Australian fruits, herbs and spices for your own Best Backyard
    Australian fruits, herbs and spices for your own Best BackyardAustralian fruits are in the press again because of recent research by the CSIRO confirming work we conducted at Charles Sturt University last year. This showed that a range of red, crimson to purple Australian fruits have astronomic levels of antioxidants, particularly the nutritious anthocyanins and Read More ...
  • Paperbark Smoke Oil – the new truffle oil from Australia
    Paperbark Smoke Oil - the new truffle oil from AustraliaPaperbark Smoke Oil – the new truffle oil from AustraliaPaperbark Smoke Oil is a uniquely Australian and deliciously flavoured infused oil, which is used in the same way as truffle oil but is far more versatile and widely appealing. It is made from Paperbark, the outer papery Read More ...
  • Wild rosella glazed grain-fed pork rump
    Wild rosella glazed grain-fed pork rump1 pork rump (Australian grain-fed)50g Wild Rosella confita pinch of Fruit Spice · Stab the pork rump with a sharp knife and insert a slice of garlic into each cut. Alternatively use a slice of ginger or even a wedge of apple, a few munthari berries or a combination of these. · Read More ...
  • Cooking with dried herbs vs fresh herbs
    Cooking with dried herbs vs fresh herbsMany chefs discovering authentic Australian ingredients for the first time ask me for fresh herbs rather than dried herbs; pure leaves rather than blends; and freshly picked fruits rather than frozen fruits. In this blog, I’ll address just some of the issues of using dry herbs over fresh herbs and Read More ...
  • Lemon myrtle sprinkle by any other name …
    Lemon myrtle sprinkle by any other name ...This is a re-jig of my first product blog which was on my lemon myrtle sprinkle, way back in December 2005. I am re-working the article, largely to bring it up to date and mention some new applications and formulations and report back on some time-tested uses of this popular Read More ...
  • Emeril Lagasse’s Wattleseed ice cream
    Emeril Lagasse's Wattleseed ice creamSome years ago, Emeril Lagasse discovered Cherikoff Wattleseed™ and made an ice cream which continues to get plenty of hits. Have a look at this page on the Emeril Lagasse website for Emeril’s version of Wattleseed™ ice cream.I would strongly suggest a few changes though. I’d definitely give the vanilla the flick. It’s not Read More ...
  • Paperbark Smoked oil with Wattleseed and Fresh Bread
    Paperbark Smoked oil with Wattleseed™ and Fresh BreadIt seems every restaurant in Australia serves freshly sliced bread with olive oil and aged balsamic. You’d think we were in Italy. It was great the first time but now it’s boring and I tended to just ask for butter, that is, until I tried the combination of Read More ...
  • Asparagus with Paperbark Smoke Hollandaise
    Asparagus with Paperbark Smoke HollandaiseSome people say that asparagus and hollandaise are really boring together but as Darryl Kerrigan says in the Australian movie, The Castle “but it’s what you do with it”. With that in mind, hollandaise is really just a base sauce and can easily be enhanced with a variety of native flavours. Read More ...
  • Seeded Mustard with Paperbark Smoked Oil
    Seeded Mustard with Paperbark Smoked OilEveryone loves a roast turkey, especially when cooked perfectly so the meat is succulent and tender. However, instead of turkey with cranberry sauce I usually serve it with rosella confit as it pairs very well. Recently, I had neither cranberry sauce nor rosella confit handy so I decided to experiment with seeded Read More ...
  • Marinated mushrooms with Paperbark Smoke Oil
    Marinated mushrooms with Paperbark Smoke OilMarinated mushrooms are best prepared the day before as the flavour intensifies the longer they are marinated. Once prepared, the mushrooms can be served in a simple salad or sliced on crusty sourdough bread with eggs for breakfast. Include them in antipasti, on pizzas, with steaks or anywhere a flavoursome, Read More ...
  • Mashed Potato with Paperbark Smoke Oil
    Mashed Potato with Paperbark Smoke OilMany restaurants around the world these days serve Truffled Mash Potato on their menus mainly since mashed potato carries the truffle flavour elegantly. You’ll find this recipe just as interesting. Mashed Potato with Paperbark Smoke Oil is great served as a side dish or alternatively can be served under ocean Read More ...
  • Kalamata Olives enhanced with Paperbark Smoke Oil
    Kalamata Olives enhanced with Paperbark Smoke OilKalamata Olives are available in most gourmet stores and supermarkets and are usually marinated in olive oil with garlic and fresh Italian herbs like rosemary, parsley and thyme. This recipe, imparts a subtle smokey flavour to the olives and are great eaten as is or used in pizzas, breads, Read More ...