Battles have been waged and empires won and lost over
the spices, herbs and other condiments in our kitchen cupboards

Explore the nature and use of spices such as wattleseed, Alpine pepper, Yakajirri and pepperberries. Herbs including Lemon Myrtle Sprinkle, Fruit spice,, Mintbush, Wylde thyme, Forest peppermint, Forest anise and others.

Then there are our fruit flavours

For example, Davidson plums, Kakadu plums and Illawarra plums (none of which are true plums at all) or the aromatic rainforest, finger and desert limes, lemon aspen and riberries. Have you discovered the subtle smoke flavour imparted by paperbark; or the simplicity of using our prime quality sauces, syrups, preserves, condiments or our new paperbark smoke oil?

We recommend that you keep up to date with happenings in the Australian wild food industry by subscribing to our regular newsletter. We won’t clog your mailbox with frequent emails but every 4-6 weeks we publish an update with new menu ideas, news about what your colleagues are up to and provide tools to make your life easier.

Subscribe now to stay in touch.

Chefs and Restaurateurs – What can we do for you?

Would you like to pack out your restaurant?

Prawns on a Coconut Crush Skew®
Can you see your restaurant buzzing with customers, night after night? Even lunches (or breakfast, morning or afternoon tea) are busy. Everyone is talking about your food, your innovation and the amazing flavours you weave into unchallenging but interesting and delicious dishes. You know you are a part of a global trend exploring the newest flavours to be presented to the food industry in many decades.

A recent review of the food trends for 2010 included many comments from Executive Chefs and Food & Beverage Directors from major International Hotels around the world, who all agreed that new flavours, particularly with a distinctive cuisine focus was the up-coming focus.

With Australian Functional Ingredients, you will find that this website is an essential resource as you grow your business using our incredible ingredients as the focus. What we offer is the path to a continuous income stream because using our ingredients and a few tools which we present below, will keep regulars coming back and bring others with them. Our flavors add enough of a twist to the dishes with which your clients are already familiar so that they will talk and talk about your offerings. And what sells better than word of mouth?

Egg and emu prosciutto roll

As your customers talk about you, so will the media

Have you seen the recent stories on the many restaurants using Cherikoff ingredients in the USA, the UK or the Middle East? How about the Australian cuisine promotions we run around the world? Companies in Denmark and Switzerland regularly order our ingredients; my TV series Dining Downunder is on 24/7 on several IPTV channels including YouTube; and the market in Europe continues to grow now that many of our ingredients have cleared the Novel Food legislation, largely due to my exports before 1997 into the EU.

“I can see these (Australian flavors) being a major food trend in the United States.” Chef Brian McKenzie, Napa Valley Cooking School, California

The interest at recent trade shows in Hong Kong and the USA was astounding. Most telling, were the comments that our flavours and products were pretty much the only new concept at these shows. The many inquiries we had came from both, show attendees and other exhibitors as they saw the innovation and value in adding an Australian twist to their wares.

Articles on my ingredients, their production and on my customers and colleagues appear in magazines and newspapers on a weekly basis as well as a regular amount of television coverage. Would this kind of publicity help your business? Ask us how if you’re struggling. It’s probably only a matter of doing a few things over and over since there are only 3 ways to grow any business and with a tool such as authentic Australian ingredients at hand, it can be just a matter of application and time.