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.
The image to your left is that of an Australian Desert Lime (citrus glauca fruit) image by Mark Marathon.
You can buy these specialty products online at Vic's website: Dining-DownUnder.com
Containing a whopping 85% mono-unsaturated oil, macadamia nut oil is an excellent product for stir-fries and sautees. Other attributes include a low smoke point, naturally high in anti-oxidants (Vitamin E) and a two year shelf life.
Primary peppermint flavor with a woody eucalyptus note. Use to flavor cream, milk, oil, vinegar or stock for desserts, sauces, dressings.
Paperbark smoke oil is a delicious flavor oil used in the same ways as truffle oil or sesame seed 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.
Paperbark is a natural product which is used for its visual appeal as a platter liner or for presentation when used as a cooking wrap. As a wrap, it imparts a delicate smokey flavor from oils in the paperbark.
Use to wrap fish, chicken, pork or any white meat in paperbark along with any vegetables, greens or herbs you may wish to use to flavor the dish. Fold over one long end and roll up the food in the Paperbark. Fold over the ends and use string or skewers to secure the end flaps.