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).
Simply unroll the Paperbark Roll, then wrap the food in an appropriately thinned piece of paperbark and bake it in an oven, a dry heavy pan or on a hotplate over medium heat. It imparts a delicate smokey flavour which works best with white meats and starchy vegetables which are slowly cooked in the paperbark so that the smoke created when the natural oils in the bark are combusted and absorbed into the fats in the food.
Of course you can also use paperbark for its visual appeal and bake fish in its own juices and without added oils or fat; although we'd recommend our paperbark smoke oil for these more delicate, fast-cooking items. Our paperbark smoke oil adds the flavour really simply - brush on the smoke oil once the food is cooked. See the information specific to the paperbark smoke oil for more details.
PLEASE NOTE: We cannot ship paperbark to the USA. Instead, use our
Paperbark Smoke Oil.
Suggested recipes using Paperbark Roll
Braised veal shank with native mint drizzled pink eye potatoes
Paperbark smoked barramundi
Three cheese corn fritters with a paperbark smoked beetroot jam
Paperbark smoked duck with Illawarra plum sauce
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