http://www.cherikoff.net/shop en Copyright (c) 2011 Vic Cherikoff shop@cherikoff.net (Vic Cherikoff) shop@cherikoff.net (Vic Cherikoff) Tue, 29 Nov 2011 10:29:52 +1100 Zen-Cart v. v 2.1.4 14.02.2008 15:26 RSS 2.0 Feed 5 http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=132 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=132 A very Australian flavour oil which is often used in combination with honey. However, other complementary flavours include other aromatic ingredients eg garlic, caramel, smoke, many herbs, ginger, to name a few.

The important point in using Gumleaf oil is that tasting it several times in a row will deaden your taste for the oil and while it may appear to be lightly flavoured, for anyone tasting it for the first time, it will be over-powering.

Taste-test carefully using other foods to cleanse the palate eg bread.

Good for flavouring ice cream and other dairy desserts, add to dressings and emulsion sauces, use diluted as a brush-on flavouring over meats and seafood.

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=132 Sat, 16 Apr 2011 18:05:29 +1000 22.63 AUD 132 0.24 Vic Cherikoff 91 200ml http://www.cherikoff.net/shop/images/gumleafoil2.jpg http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=123 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=123 An intense flavour of lemon, lime and lemongrass characteristic of the lemon myrtle we use with its high citral content.

Use in chocolate making and dairy desserts eg bavarois, anglaise, whipped cream etc. Add as a finishing flavour to sauces or cold blended condiments and dressings.

Lemon myrtle oil can easily be blended into mayonnaise and other emulsion sauces or just sparingly brush over cooked fish, seafood, chicken or vegetables.

Use at 0.5% or a teaspoonful per litre in dressings, sauces etc.

Suggested recipes using Lemon Myrtle Oil

Tasmanian salmon with soy Alpine Pepper dressing


]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=123 Sat, 16 Apr 2011 15:31:39 +1000 44.83 AUD 123 0.039 Vic Cherikoff 10 http://www.cherikoff.net/shop/images/lemonmyrtleoil.jpg http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=21 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=21 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


]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=21 Sat, 16 Apr 2011 15:22:01 +1000 4.80 AUD 21 0.65 Vic Cherikoff 232 http://www.cherikoff.net/shop/images/paperbark2.jpg http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=22 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=22 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, 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.

Suggested recipes using Paperbark Smoke Oil

Feta cheese marinated with Paperbark Smoke Oil

Marinated mushrooms with Paperbark Smoke Oil

Mashed Potato with Paperbark Smoke Oil


]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=22 Sat, 16 Apr 2011 15:10:39 +1000 15.45 AUD 22 0.2 Vic Cherikoff 720 150ml (5oz) http://www.cherikoff.net/shop/images/papaerbarksmokeoil3.jpg http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=57 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=57 Bluegum smoke oil is a naturally derived flavour designed to add that special taste of Australia to grilled meats, roasted vegetables and any dish where a subtle hint of the Australian BBQ can enhance, tempt and tantalize.

Bluegum smoke oil is a complementary product to Paperbark smoke oil and while paperbark has a full smoke taste, just like baking food wrapped in paperbark, Bluegum smoke oil is more reminiscent of a backyard BBQ. It has a more subtle impact yet is clean and distinctive and quite unlike the harsher wood smokes of mesquite or hickory commonly used in American cuisine.

Try Bluegum smoke oil in dressings and mayonnaise or simply use it as a splash over prepared pasta or pesto, cooked vegetables and grilled meats, poultry and seafood. It is best used in cooking as a finishing splash rather than a marinating oil. Add other Australian seasonings, herbs and spices for more complexity. Even test out some Bluegum smoked ice cream or other dairy desserts.

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=57 Sat, 16 Apr 2011 15:09:55 +1000 15.45 AUD 57 0.2 Vic Cherikoff 9916 http://www.cherikoff.net/shop/images/bluegumsmokeoil2.jpg http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=66 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=66 A delicate infusion of macadamia nut oil, olive and camellia leaf oils in a blend with subtle notes of Blue gum and Paperbark smoke.

The flavour of this Splash can be lost over an Outback Barbie. It needs a clear palate and simple foods. Try adding a generous Splash to some quality mayonnaise for a salad dressing. Make a hollandaise using the Splash or simply drizzle some straight up over poached eggs. Serve with bread and dukkah or over steamed vegetables.



]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=66 Tue, 22 Mar 2011 08:39:21 +1100 10.50 AUD 66 0.58 Vic Cherikoff 7 Vic Cherikoff Downunder http://www.cherikoff.net/shop/images/OutbackSmoke.jpg http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=67 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=67 From the pristine wild southern alpine ranges I blend my Mountain Pepper with Wasabi and the zing of Chili. It's bound to set new heights for your taste buds.

This would have to be my favorite Splash. It plays with your senses. There's the chili heat up first with the zing on the tongue and lips. About 30 seconds later the wasabi exerts its mustardy tingle and a good minute or more needs to pass before the warmth of the mountain pepper reaches the back of your throat and palate.

High Country Zinger is perfect for beef. It matches the impact of a great red wine and perhaps the best dish for this Splash is simply a well cooked, medium rare steak drizzled with a generous splash and served with a full-bodied shiraz, cab sav, merlot blend.

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=67 Tue, 22 Mar 2011 08:39:01 +1100 10.50 AUD 67 0.58 Vic Cherikoff 10 Vic Cherikoff Downunder http://www.cherikoff.net/shop/images/HighCountry.jpg http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=69 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=69 Australia is not really known for its rainforests but prompt often enough and most people would have heard of the Daintree. It is a place of natural mystery with giant trees, lianas and dense undergrowth, where food is in abundance, if you know what to look for and just where to look. Some of the aromatic herbs used in this Splash come from our Australian rainforests.

You'll find this a really moreish infused oil Splash. I use it to marinate fetta, bocconccini and labne cheeses, char-grilled vegetables and it's really made for lamb. Splash some over cutlets or a lamb roast or before you bake the lamb, stab the meat with a knife and drizzle the Splash into the cuts. You can stuff in some garlic slices too if you want.

But if you do nothing else with this Splash, marinate some diced fetta cubes which you first soak in water to drop the salt level, dry and stack in a jar. Top up with Daintree drizzle and store in the fridge for a few days and up to a month or more. I use the fetta in salads, over pasta or as a stuffing for pork I pocket and pan fry. Try some.

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=69 Tue, 22 Mar 2011 08:35:47 +1100 10.50 AUD 69 0.58 Vic Cherikoff 2 Vic Cherikoff Downunder http://www.cherikoff.net/shop/images/Daintree.jpg http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=68 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=68 Coolangatta means 'Beautiful place' referring to the location on the Queensland coast where mountains meet the blue Pacific.

This infused oil Splash features the delicious aromatic notes of our Rainforest lemon myrtle combined with a sweet coconut flavour and a warming hint of chili. I think Coolangatta should mean 'Beautiful taste'.

Splash this infused oil over salads, vegetables, chicken, seafood and beef for that tropical taste of Capricornia. Try dipping a chunk of Turkish bread into some Coolangatta Splash. It's great with dukkah too. Use this splash as a finishing touch to cooked foods and let the warmth of the dish bring out the aromatics in the oil.

I use an oil blend in all my Splashes: macadamia nut oil, Australian grown olive oil and camellia leaf oil. This blend is really healthy and can stand a little heat without smoking and forming those nasty trans fats.

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=68 Tue, 22 Mar 2011 08:35:29 +1100 10.50 AUD 68 0.58 Vic Cherikoff 9 Vic Cherikoff DownUnder http://www.cherikoff.net/shop/images/CoolangChili.jpg