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Flavours & Trends: Petite Red Garnet
- Details
- Published on Friday, 28 September 2018 14:50
Appearance: Bright red slender leaves on a central stem.
Flavour: Mild, sweet taste, similar to spinach.
Applications: The perfect garnish. A favourite among chefs, Petite Red Garnet Foliette adds brilliant colour to dishes. With a mild flavour this high impact leaf allows the taste of the dish to shine. This attractive Foliette is also ideal in salads, soups, stir-fries, meats and Asian cuisine.
Complements: Red and white meat, poultry and game, seafood, citrus, strawberries, balsamic, nuts, karkalla, snow pea tendrils, root vegetables and finger limes.
Trends: Burrawong Gaian Organic Duck, Almond & Whole Mandarin Purée, Red Garnet Amaranth, Romanesco Cauliflower, Jus Gras created by Chef Michael Greenlaw at The Westin Melbourne and Allegro Restaurant
Flavours & Trends: Petite Red Vein Sorrel (Blood Sorrel)
- Details
- Published on Friday, 28 September 2018 14:47
Appearance: Vivid green leaves contrasted by deep red veins.
Flavour: Slightly bitter wild strawberry taste
Applications: A relative of rhubarb, this attractive variegated Foliette adds vibrant colour and strong flavour to any dish. Use to create an attractive bed for meat dishes or as a brilliant two-tone, flavoursome garnish.
Complements: Eggs, cream, seafood, salad greens, lamb, kangaroo, beef, beetroot, pea, haloumi and ricotta
Trends: Brunch of Salmon Rilletts On Rye with Cultured Cream, Pickles, Egg and Red Vein Sorrel is on the menu at Ascot Food Store
Flavours & Trends: Oyster Leaves
- Details
- Published on Friday, 28 September 2018 14:45
Appearance: With a large flat, green-grey colour and spoon-like shape, Oyster Leaves have impressive plate presentation.
Flavour: Unique salty oyster-like flavour.
Applications: Oyster Leaves are an excellent addition to fish and seafood and can be used as a salt substitute for red meat dishes.
Complements: Oysters, shellfish, salmon, kingfish, sashimi, coffee, chocolate, salad greens and native ingredients such as finger lime, karkalla and samphire
Trends: Freshly shucked oysters served with #FlowerdaleFarm #OysterLeaves make the perfect entree at Philippe Restaurant in Melbourne
Instagram Inspiration from @the_sunkissed_kitchen
- Details
- Published on Friday, 28 September 2018 14:42
A stunning vegan smoothie bowl featuring #viola #edibleflowers by the talented @the_sunkissed_kitchen
Do you use Flowerdale Farm products? Tag us in your photos, we'd love to showcase your creations!
#FlowerdaleFarm #Flowerdale #FlowerdaleChef
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Flavours & Trends: Ice Plant
- Details
- Published on Friday, 31 August 2018 14:32
Appearance: The leaves of this unique succulent are covered in glistening pearl-like clear cells, giving it the appearance that it is covered in ice
Flavour: Ice Plant's thick, angular, heart-shaped leaves produce a juicy, slightly salty taste
Applications: Enjoy Ice Plant raw or cooked as a spinach substitute in a wide range of meals. The crisp texture makes it an innovative salad green or a side dish. With a striking appearance, Ice Plant is also the ideal garnish or unique plate element.
Complements: White fish, crab, cucumber, lime juice, citrus segments, strawberries, balsamic, nuts, karkalla, snow pea tendrils and finger limes.
Trends: Alyce Alexandra Cookbooks have created a divine Ice Plant salad with strawberries, balsamic reduction, fetta and pine nuts.
