Australian Foods, Herbs and Spices
From wattleseed to pepperberries native Australian bush foods are becoming increasingly popular in the culinary scene.
We met with Vic Cherikoff at the 2007 San Francisco Fancy Food show to get a brief overview of the products that are up and coming with chef's here in the U.S.
With the help of information from Vic and his website we've provided you with a Readers Digest version of some foods you might want to consider adding to your culinary repertoire.
Australian Herbs And Spices
Other Australian Foods And Ingredients
Related Videos Featured Recipe
Recipe by: Steve Pullen, Executive Chef – The Barn Restaurant, Campbelltown
Pork Medallions Wrapped in Paperbark
I N G R E D I E N T S
1 pork fillet
1 apple
3 pineapple rings (canned)
¼ cup pineapple juice
150g spreadable Kakadu plum
10g roasted macadamia nuts
1 sheet paperbark
5-6g cornflour
10g warrigal greens (blanched)
I N S T R U C T I O N S
Trim the fillet and cut into medallions, seal off the medallions in a pan and place to one side
Peel and core apple, then cut into large dices 1-2cm
Cut the pineapple rings in half
Lay out the paperbark and place the blanched warrigal greens on it.
Place the medallions on top with the apple and pineapple between each one, sprinkle the macadamia nuts over this, then wrap the medallions in the paperbark. Place in the oven at 180ºC for approximately 30 minutes.
Sauce
Heat the Kakadu jam in a small pan with half the pineapple juice, then thicken this using the cornflour and the remainder of the pineapple juice, add the pan juices
Cut open the paper bark and pour the sauce over the medallions, then serve