It 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 Paperbark Smoked oil with Wattleseed extract.
Simply pour a little Paperbark Smoked Oil into a shallow dish such as a ramekin. Then add the teaspoonful of Wattleseed extract to substitute for balsamic vinegar. Serve with the fresh bread as a dipper.
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