News
New Seasonal Product: Wild Foraged Wood Sorrel
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- Published on Thursday, 31 May 2018 11:20
Wood Sorrel is a new seasonal product now available from Flowerdale Farm through the Glenora Heritage Produce range.
Wood Sorrel is wild harvested in eastern Victoria and has dainty, clover-shaped leaves with a pronounced lemon and citrus flavour. The smooth green leaves are divided into three heart-shaped leaflets. Each leaflet has a center crease, from which the leaflets fold upward in half to close the leaf and night and open it again in the morning.
Wood Sorrel can be used to add a citric highlight to salads, soups or sauces. Its sour taste also adds excellent contrast in sweet dishes and desserts. Wood Sorrel combines well with salad greens, seafood, scallops, chicken, cheese, butter, custard, chocolate and honey.
Wild Foraged Wood Sorrel is available in 50g punnets, with 9 punnets to a tray. All Glenora products are picked to order so please ensure orders are received to Flowerdale Farm by 8am each Tuesday or Friday.
Instagram Inspiration @dinnerbyhb
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- Published on Thursday, 31 May 2018 11:18
On the Menu at Dinner by Heston Blumenthal Melbourne.
Frumenty (c.1390); grilled octopus in a smoked sea broth with samphire, karkalla and oyster leaves @dinnerbyhb
Do you use products? Tag us in your photos, we'd love to showcase your creations!
#FlowerdaleFarm #Flowerdale #FlowerdaleChef
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Flavours & Trends: Red Radish
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- Published on Thursday, 31 May 2018 11:12
Appearance: Small thick, waxy, purple, butterfly-shaped leaves with pink stems
Flavour: Hot, peppery radish flavour
Applications: The beautiful purple / red colour of this microgreen makes it an attractive garnish that also contributes a hot and spicy flavour. Add to soups, salads and sandwiches to experience the intense spicy taste. Works well in Indian, Asian, Italian and Western cuisine.
Complements: Red and white meats, trout, salmon, bacon, egg, rice, pickled vegetables, fennel, dill, avocado, spinach, garlic and butter
Trends: Modern Indian restaurant Tonka is serving Palak paneer gnudi with pine nuts, lemon pickle and a garnish of microgreen red radish.
Flavours & Trends: Microgreen Red Garnet
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- Published on Thursday, 31 May 2018 11:10
Appearance: Slender leaves with a green dorsal side and pink under-surface. Fluorescent pink, elongated stems.
Flavour: Mild, sweet taste, similar to spinach
Applications: A favourite among chefs, Microgreen Red Garnet adds vivid colour to dishes. With a mild flavour this high impact microgreen allows the taste of the dish to shine. Microgreen Red Garnet is the perfect garnish. This attractive microgreen is ideal in salads and for dressing up a variety of dishes including soups, stir-fries, meats and Asian cuisine.
Complements: Seafood, red and white meats, pasta, risotto, egg, seasonal fruits, avocado and dairy.
Trends: A starter of Cured swordfish, whipped sheep's yoghurt, preserved seaweed, pickled ginger, and puffed jasmine rice with microgreen red garnet is on the menu at Ezard.
Flavours & Trends: Microgreen Lemon Balm
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- Published on Thursday, 31 May 2018 11:07
Appearance: Strawberry-leaf appearance with dark green fury surface and serrated edges
Flavour: A member of the mint family, Microgreen Lemon Balm has a delicate citrus flavour and scent
Applications: Microgreen Lemon Balm adds a freshness and zest to both sweet and savoury dishes. It can be used to flavour desserts, herbal teas, iced drinks and fresh fruit salad. Its citrus flavour is also the ideal addition to soups, salads, vinegars, oils and as flavouring in herb butters.
Complements: Chicken, fish, citrus, stone fruit, chocolate, caramel, nuts, ice-cream and sorbet.
Trends: New to the dessert menu Pure South Restaurant is serving Warm tapioca pudding, caramelised pineapple and macadamia sorbet with Microgreen Lemon Balm.
