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Wattleseed Ground 100g

shop@cherikoff.net (Vic Cherikoff) — Sat, 12 Apr 2008 14:19:48 +1000

Wattleseed is also available in 200g as well as a 200ml extract see Wattleseed 200g or Wattleseed Extract

Wattleseed is a highly versatile and nutritious roasted grain (Acacia seeds) with an amazing coffee, chocolate, hazelnut flavour.

Spicemaster notes for Wattleseed:

COLOR - toasted chocolate brown grounds, milled to perfection for cooking or use in espresso, drip filter or plunger coffee equipment. Also available as a dark brown water-based liquid

AROMA - toasted roasted notes with coffee, chocolate hazelnut characters

PALATE - chocolate short palate with coffee notes less the bitterness and a nutty finish similar to hazelnuts (filberts)

Wattleseeds from around 100 species of Acacia have been used as foods by Australian Aborigines for at least 6,000 years. This matches the first cultivation of wheat on the fertile deltas at the mouths of the Nile in Egypt; the Euphrates in Mesopotamia (now Iraq); and the Indus in India.

However, while the move to cultivation began a trend of reliance on an ever-decreasing number of food species, Australian Aborigines maintained a completely different relationship with the Land. They saw themselves as part of the ecosystem and did not attempt to conquer it. They were care-takers of their country and employed land management methods to maintain ecological bio-diversity in Australia and the long-term health of the land. Maybe there is a lesson here for modern societies everywhere.

Add wattleseed to bread or muffin mixes, pasta, white chocolate and chocolate fillings, biscuits and beverages. Also use as a flavouring for red wine sauces, in marinades and dessert sauces or any application where the wattleseed get boiled or moist cooked. This softens the grounds and releases the flavour.

If the use is just a cold blending then use our Wattleseed extract which is a concentrated water based extract (see the entry on the specific item for more information).

Approximate usage rate is from 2-3%, depending on the flavour of other ingredients and whether the watttle is enhancing or competing with these other tastes.

Rainforest Mist (80g) (up to 250 x 1 sec sprays)

shop@cherikoff.net (Vic Cherikoff) — Mon, 20 Aug 2007 12:23:41 +1000

Rainforest Mist by Vic Cherikoff is powered with extracts from four rainforest superfoods renown for their active principles: Vic's research in the 1980s proved that the Kakadu plum is the world's highest fruit source of vitamin C but that is not the whole story about this superfood. It also contains folates, iron and other polyphenolic antioxidants each supporting the other to provide a huge synergistic benefit for your immune system.

The second fruit is Wild rosella with its brilliant crimson flowers (actually swollen modified leaves for the botanists) and the colour comes from a group of antioxidants called the anthocyanins. Rosella happens to be extremely well endowed with 2 of the most active forms of anthocyanins.

Next, is the essential oil from Lemon myrtle, which is a powerful anti-microbial, even more effective than tea tree oil. This is combined with the essential oils of aniseed myrtle, which contains compounds which are currently in trials as learning enhancers, adding to their known activity as immune boosters, phyto-estrogens as well as anti-oxidants.

And then there's the water. We use a natural filter to purify the water - living trees. Our highly innovative, ice cold, pressure chilling system was developed to extract the purest water from fruits picked from these trees. This "ice crystal water" preserves our precious underground and rainwater supplies and makes use of fruit water which would otherwise be wasted in the fruit juice industry.

Did I mention that we also use nitrogen to protect and preserve the fruit extracts and essential oils and as a propellant because it is inert and safe, even in the confines of an aircraft at cruising altitudes? It also does not contribute to greenhouse degradation because it is a natural component of air.

Forget jetlag, tiredness, lack of focus or hunger pangs. This is ENERGY without the calories.

Free from artificial preservatives and fragrances. No wheat, starch or thickeners. No oxygen enrichment (oxygen itself, is a highly reactive chemical in our bodies that's why we need antioxidants). No bush flower essences (that would be bottled stupidity - they are a product of an overly active imagination and if you think they have worked for you, then recognize the power of the placebo) and it's way beyond just a plain water spray (even if it is French water).

This is real, solid pharmacology meeting ethnobotany; ancient plant lore meets modern science; and you could say it is 40,000 years in development. Rainforest Mist is so pure you can breathe it, in fact, that's how it's designed to be used. A one second facial spray while breathing in through your nose and wait 20 seconds to feel the uplift. It's a gentle lift to clear tired eyes, refresh and invigorate you and aid concentration, focus and learning.

We don't have to make any claims of efficacy. Just try it for yourself and you let us know what you discover.

For more information, please visit this site.

Platinum Authentic Australian package

shop@cherikoff.net (Vic Cherikoff) — Tue, 18 Sep 2007 15:13:20 +1000

Our platinum authentic Australian Package is the ultimate package for creative chefs, cooks and foodies who are passionate about great flavours and in experiencing the real taste of Australia.

The Australian Menu Planning Guide includes a 12 month subscription to updates as we develop them.

The Platinum Authentic Australian Package features;

Alpine Pepper - 30g
Australian Menu Planning Guide ebook
Bush Tomato Chutney - 250g
Dining Downunder Cookbook
Extra Gold Macadamia Nut Oil Splash � 250ml
Fruit Spice - 30g
Illawarra Plum Sauce - 150g
Lemon Aspen Syrup - 150g
Lemon Myrtle Sprinkle - 30g
Mountain Pepper Sauce - 150g
Paperbark Smoke Oil - 150g
Quandong Confit � 250g
Rainforest Lime Splash - 150g
Rainforest Lime Confit � 250g
Rainforest Rub - 40g
Red Desert Dust - 40g
Rosella Confit � 250g
Wattleseed Extract - 200ml
Wattleseed Ground - 100g
Wildfire Spice - 40g

NB. Not pictured in the above image is the ebook on Australian Menu Planning.

Paperbark Smoke Oil 150ml

shop@cherikoff.net (Vic Cherikoff) — Sat, 12 Apr 2008 14:32:37 +1000

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?

The smoke is infused into a canola oil (GMO free) which makes it cholesterol free and because it is used sparingly, the added oil hardly matters if you are concerned about dietary fat.

Available in a 150ml spouted bag and easily shipped globally.

For more information and recipes, visit the product glossary pages on www.cherikoff.net, look at our article on Paperbark smoke oil or go to Benjamin Christie's website and search for paperbark smoke oil.

Macadamia Nut Oil

shop@cherikoff.net (Vic Cherikoff) — Mon, 02 Oct 2006 15:58:16 +1000

This exquisite oil is cold pressed from Macadamia nuts, Australia�s own �nuts of gold�. Macadamia integrifolia trees are grown today in plantations on the subtropical east coast of Australia. Tribal aborigines once congregated there in rainforests to feast on the nuts of the evergreen tree which they called �Kindal Kindal�.

Serving Suggestions Perfect for pan frying fish and meat. Wonderful for stir frying, marinades and salad dressings. Try it in your chocolate cake!

Macadamia Nut Oil is mechanically cold pressed from the kernels of plantation grown macadamia nuts. The oil is unique in its fatty acid composition and the oil is Kosher certified.

Macadamia Nut Oil is the healthiest culinary oil available today. Its mono-unsaturate level is up to 85% (olive oil is 75%, canola is 58%). Mono-unsaturated fats (the good fats) and polyunsaturated fat (linked to higher risk) may have opposite effects on the risk of breast cancer, following a study on women�s health in JAMA, Archives of Internal Medicine.

At just 3%, macadamia oil is the lowest of all culinary oils in the polyunsaturated Omega 6 Fatty Acids (olive oil is 8%, canola is 23%). Excessive Omega 6 Fatty Acids may have an adverse impact on blood clotting, immune function and inflammation. Monounsaturates have been proven to lower LDL (bad) cholesterol levels, but do not alter the HDL (good) cholesterol levels � polyunsaturates lower both.

Macadamia Nut Oil is recommended for stir-frying because of its very high smoke point (410�F) which makes it least likely to develop unhealthy lipid peroxides and other breakdown products when heated (these are the trans-fats widely reported as harmful). It is also very high in natural anti-oxidants, with a natural alpha tocopherol (vitamin E) level of 450 ppm (olive oil is approximately 100 ppm).

The oils have a very long shelf life (recommended 2 years) due to the high natural levels of monounsaturated fats, which limit the point where oxygen can attack and high levels of antioxidants, which restrict oxidation.

They contain no cholesterol, have the same caloric value as any other oil and have a very light texture that allows it to be easily absorbed into the skin with topical use. Macadamia Nut Oil is the richest plant source of palmitoleic acid, which is the oil closest to skin oil, so use it as a moisturizer or massage oil � you�ll be amazed!

Lemon Myrtle Sprinkle

shop@cherikoff.net (Vic Cherikoff) — Sat, 17 May 2008 10:50:13 +1000

Lemon myrtle sprinkle is deliciously aromatic and an extremely versatile, all native ingredient, herbal and fruit mix which can be used in an extremely wide range of dishes, including an exceptional herbal tea.

COLOR - bright green herb with pale yellow flecks of citrus

AROMA - early sweet lemon, lime and lemongrass oil bouquet with a citrus middle nose

PALATE - robust lemon flavour-scent complemented with a mild acid citrus back palate and faint anise and green tea late notes

Lemon myrtle sprinkle could be considered even more lemony than lemon myrtle because of its unique formulation. It is a blend of the best quality lemon myrtle leaf; wild, rainforest lime pulp and lemon aspen pulp (specially dried in the dark and milled at sub-zero temperatures) which provide a hint of acid; and I have worked in more lemon myrtle using encapsulated, lemon myrtle essential oil. Finally, there's some aniseed myrtle which is a good source of trans-anethole. Trans-anethole is a phyto-estrogen and immune system stimulant. This results in a mix which is probably closer to 125% as lemony as lemon myrtle leaf alone and with a more rounded flavour as well.

But back to the lemon myrtle in Lemon myrtle sprinkle. This 'herb' comes from a tall rainforest tree (up to 30m) and once was only found in SE Queensland, from Brisbane to Cairns but is now widely planted in coastal New South Wales and some even in South Australia, Victoria as well as our coldest State, Tasmania. The growth rate is highest in warmer climates but leaf quality can vary with plant nutrition, watering regimes, the weather, time of day and harvest cycles. The Lemon myrtle leaves are now more-often machine harvested for the food, cosmetic, fragrance and cut flower industries. Some growers still pick by hand, particularly for cottage industry products such as oils and vinegars where a whole leaf may be added as a garnish. Generally, though, larger scale manufacturers look to our distilled essential oil which we provide solubilised or encapsulated for functionality and ease of use.

Lemon myrtle sprinkle can be used in an unlimited number of ways: As a herb tea, just infuse to your own taste in boiling water or tea. I love a tiny amount added to my freshly brewed coffee as it brings out the flavor of the coffee itself and adds those heady aromatics of citral to complement the coffee roasted notes. It's also good in hot chocolate. Try Lemon Myrtle tea with ginger juice, black or green tea, rooibos or other herbals and even chill and gas it with a soda stream to make your own soft drinks. (Add sugar or fruit juice and sweeten it to taste). I tend to make a strong infusion to use as a health-giving tea and a weaker one as a soft drink which I drink a lot, ice cold and bubbly. As a lemon seasoning, Lemon myrtle sprinkle is best used as a finishing flavouring. By this I mean add it to hot or just-cooked food before serving and the essential oils are driven out by the warmth to reach your tastebuds. So if you bake chicken or fish, add a sprinkle of Lemon myrtle sprinkle as it comes out of the oven and it'll be full-flavored by the time it gets to the table. Added to a buttery fish sauce or chicken stock and there's nothing better.

As a flavouring, say, in custards or any soft cheeses, clotted cream, yoghurt or other dairy product you can just add it to taste or infuse the flavor out by infusing some Lemon myrtle sprinkle in warmed milk and add this as a concentrate. You can obviously make this as strong as you like and by leaving it stand for up to 10 minutes, out comes the essential oils and up goes the flavor.

You can replace the milk with sugar syrup (say, 500ml water and 500g sugar dissolved by heating the stirred mixture slowly) and use this over stewed fruits, ice cream (or to make your own ice cream), thicken it with agar agar or gelatine to make a soft jelly or add lemon juice and turn it into a lemon spread with the pectin.

Dining Downunder Cookbook with Australian spices and seasonings

shop@cherikoff.net (Vic Cherikoff) — Fri, 20 Apr 2007 16:00:38 +1000

This discounted pack includes a Dining Downunder Cookbook as well as a selection of Australian seasonings. These Australian seasonings include one each of;

* Alpine Pepper
* Sprinkle
* Fruit Spice
* Wildfire Spice
* Red Desert Dust
* Rainforest Rub

Accompanying the popular Australian TV series, Dining Downunder, The Dining Downunder Cookbook is a journey of three chefs across Australia, looking at our contemporary Australian cuisine, cooking with indigenous ingredients and sharing their passion of an authentic Australian food style.

Chefs Vic Cherikoff, Benjamin Christie and Mark McCluskey crank up the barbeque off the back of a boat in a sheltered bay in Sydney Harbour, travel to the valleys of the Blue Mountains in NSW, pop over to Margaret River in our far west or see what Australian ginger is all about up in the Queensland hinterland. The culinary delights of Australia are a lot more than just the promotional chefs over whom the general press is obsessed and Dining Downunder (TM) tracks down the quiet achievers, the dedicated and the low key stars of the Australian food industry. And it's all in the book.

There's Cherikoff�s introduction to the Australian native food industry which he pioneered back in the 1980s commercialising a collection of ingredients following their Aboriginal origins. Then the book features a foreword by Australian entrepreneur, Dick Smith, the face behind Dick Smith Foods, which uses native foods in a growing number of their all-Australian products.

Australian native fruits, seeds, nuts, herbs, spices, essential oils and products made from them, are emerging as a trend in the global marketplace. Together, they make a uniquely Australian cuisine possible with flavours that reflect their geographic origins of deep rainforests, outback deserts, coastal woodlands and alpine valleys.

With over ninety beautifully photographed recipes from the show, The Dining Downunder Cookbook provides a visual feast for the senses and includes detailed descriptions on how to use the many native ingredients including Wattleseed, Paperbark, Riberry Confit, Alpine Pepper, Lemon Myrtle Sprinkle, Fruit Spice, Wildfire Spice, Red Desert Dust and Rainforest Rub. Also featured are recipes from the select restaurants the chefs visit. Those who frequently entertain at home as passionate cooks or are gourmands looking for the next food trend and new ingredients will find The Dining Downunder Cookbook a must and will appreciate the easy to follow recipes and informative guides, including the secrets of an Australian barbeque.

Authentic Australian Gourmet Gift Package

shop@cherikoff.net (Vic Cherikoff) — Sat, 15 Sep 2007 22:29:43 +1000

Treat someone special (or simply yourself!) to a little luxury with our delicious Native Australian Gourmet Gift Package. The Native Australian Gourmet Gift Package offers a wide variety of Australian native flavours to include in your cooking.

Now make delicious soups, appetizers, entr�e�s and deserts with Australian herbs, spices, sauces, fruit confit and infused oils. Try using the Australian ingredients like Alpine Pepper in your marinades when barbequing or try the Fruit Spice in your next tray of muffins. The ideas are endless.

The Native Australian Gourmet Gift Package features ;

Alpine Pepper - 30g
Bush Tomato Chutney - 250g
Fruit Spice - 30g
Mountain Pepper Sauce - 150g
Lemon Myrtle Sprinkle - 30g
Paperbark Smoke Oil - 150ml
Rainforest Rub - 40g
Red Desert Dust - 40g
Rainforest Lime Confit � 250g
Wattleseed - 100g
Wildfire Spice - 40g

Ideal for corporate gift, birthday or simply for someone who enjoys cooking and learning about the unique flavours of Australia.

Looking for recipes? Why not add the Dining Downunder Cookbook to your order.

Australian Menu Planning Guide

shop@cherikoff.net (Vic Cherikoff) — Tue, 03 Jun 2008 00:55:33 +1000

Menu Planning is an important and timely task every chef has to undertake. So to help easy the task, Australia celebrity chefs and native food experts, Vic Cherikoff and Benjamin Christie have written the Australian Menu Planning Guide. Vic Cherikoff is an evangelist for an authentic Australian cuisine, an ombudsman for Australian chefs, an advocate for creating a globally recognizable food style and a godfather to the commercialisation of dozens of indigenous Australian ingredients. Benjamin Christie is a young Australian chef with a rapidly growing international reputation as a television presenter, cookbook author, culinary educator and chef consultant.

The new look Australian Menu Planning Guide provides 48 pages of dishes and concepts for restaurants, hotels, conference, function and venue caterers who are interested in discovering ways to integrate Australian ingredients. The Australian Menu Planning Guide can be considered a foundation for establishing Australian set menus, buffets, breakfast menus and a la carte dishes.

Hundreds of chefs around the world now use Australian native ingredients on their menus everyday. Thousands of dishes have been created featuring them and probably millions of diners now recognize that an original, unmistakable, Australian cuisine is emerging from this concerted effort.

Apart from regular menus, you could develop a series of Australian menus offering including breakfast, morning tea, lunch dinner and cocktail party all with the unique flavours of Australia. Australian ingredients such as Lemon Myrtle, Wattleseed, Alpine Pepper, Yakajirri and Paperbark together with Australian game meats such as kangaroo and emu which have really become popular on menus also.

Topics included in the latest version of the Australian Menu Planning Guide are;

Breakfast
Freshly squeezed juice cocktails, Blended Smoothies, Sparkling Wines, Cereals, Cold Buffet Breakfast, Breakfast Sausages, Live Breakfast Stations, Cold Plated Breakfast, Hot Plated Breakfast, Breakfast Crepes, Breakfast Bakery

Coffee Shop & Room Service
Cookies and Biscuits, Friands, Sweet Muffins, Savoury Muffins, Caf� meals / Room Service, Gourmet Wood fired pizzas, Australian Gourmet Meat Pies

Buffet
Bread Selection, Buffet Soups, Buffet Salads, Antipasto, Hot Buffet Dishes, Wet Dishes, BBQ Dishes, Carvery and Roasts, Buffet Condiments, Potato & Farinaceous Dishes, Vegetarian Dishes, Live Pasta Station, Buffet Desserts

Canap�s
Cold Canap�s, Hot Canap�s, Canap� Oysters, Soup Canap�s, Hot Fork Styled Dishes, Antipasto, Live Cooking / Carving Stations

Alacarte
Amuse Bouche, Soups, Cold Appetizers, Hot Appetizers, Vegetarian Appetizers, Oysters, Sorbets, Main Courses � Seafood, Main Courses - Meat, Poultry & Game, Vegetarian Main Courses, Desserts, Australian Cheeses, Ice-creams, Gelato, Chocolate Truffles

This is the third edition of the Australian Menu Planning Guide. When you order the Australian Menu Planning Guide, you�ll receive regular updates and special offers for 12 months. So when we publish a new version, you�ll receive an update within days via email. The Australian Menu Planning Guide comes as a PDF and requires Adobe Acrobat to be installed to be read. This is handy for chefs that travel who don�t want to carry around large and bulky cookbooks.

The Australian Menu Planning Guide is also included in our Chefs Hamper which is includes a wide range of Australian native ingredients and allows chefs to experiment and plan menus.

So join the elite group of creative chefs, chefs who are pioneers in their own exploration of the newest concept in food anywhere in the world.