New Seasonal Product: Baby Kale

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Published on Thursday, 31 May 2018 11:01

Baby Kale is a new seasonal product now available from Flowerdale Farm through the Glenora Heritage Produce range.
Originating from the Mediterranean region of Europe, Baby Kale is a versatile leaf that performs well in hot and cold dishes. The flavour is milder than traditional mature kale and has a slightly peppery taste, similar to that of wild rocket. The baby leaves are tender with a crunchy texture and can be enjoyed raw or cooked.

Baby Kale is a popular addition to salads or slaws, smoothies, pasta dishes, stir fries and soups. It can be sautéed or used as a substitute for baby spinach in frittata or seafood dishes.

Baby Kale is known to be a nutritional powerhouse and is rich in calcium and iron as well as vitamins A, C and K1. In order to be absorbed in the body vitamin K1 requires fats, so we recommend you prepare Baby Kale with a healthy oil or avocado to take full advantage of the nutritional properties.

The season for Baby Kale has just started and the quality and flavour are gorgeous. Baby Kale will be available in 1.5kg boxes until October. All Glenora products are picked to order so please ensure orders are received to Flowerdale Farm by 8am each Tuesday or Friday.

Flavours & Trends: Finger Limes

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Published on Thursday, 31 May 2018 10:57

Appearance: Finger limes are a native Australian variety of citrus which have a unique edible pulp that resembles a dense mass of individual pearl-like cells. Finger lime pulp comes in a colour spectrum from green, yellow, pink and light red through to deep magenta. The outer skin of the fruit has a cucumber-like appearance and ranges from green to black.

Flavour: Fresh, wild tangy lime citrus

Applications: Finger limes are the ideal accompaniment to any seafood dish. They add a unique twist to Asian meals and are fantastic in cocktails and beverages. Finger limes are also frequently used in dessert applications, adding brilliant colour, texture and flavour to sweet dishes.

Complements: Fish, oysters, alcoholic spirits, Asian flavours, chilli, mango, salt, chocolate, caramel, cream, ice cream and summer fruits

Trends: Bar Patrón by Rockpool, a new Mexican restaurant and bar opened in March by Rockpool Dining Group is serving 'The Millionaire's Margarita' which contains gold leaf and nitro-blasted finger lime pearls.

Flavours & Trends: Karkalla

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Published on Thursday, 31 May 2018 10:54

Appearance: Plump, juicy green banana shaped leaves

Flavour: A light, sweet, salty taste similar to wild strawberries or fresh figs

Applications: Karkalla can be used as a natural flavour enhancer in meat dishes. Its pale green salty leaves are a unique addition to salads and savoury dishes. Karkalla is also robust enough to be lightly steamed or blanched, stir-fried or pickled.

Complements: Karkalla combines well with egg, seafood, shellfish, red meats, pork, fennel, capsicum, cucumber, mushrooms, oyster leaf and leafy greens

Trends: Restaurant Orana is serving Karkalla, Suffolk Lamb and Fermented Native Elderberry.

Flavours & Trends: Saltbush

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Published on Thursday, 31 May 2018 10:50

Appearance: Large blue-grey leaves with a slightly ruffled edge

Flavour: Salty, slightly bitter flavour

Applications: Fresh or blanched Saltbush leaves can be used as a wrap around meat and seafood, imbuing the protein with unique flavour when steamed or grilled. They can be coated in egg and fried to as a crunchy side or used fresh to add a savoury flavour to salads or as a leafy bed for grilled meat or vegetables. They are an excellent salt substitute and can be dried and ground into flavoursome rubs and dukkha. In this form that are a great addition to breads, savoury pastries, pasta and risotto.

Complements: Red and white meats, cheese, egg, macadamia oil, pumpkin, tomato, onion, polenta, grains and pulses.

Trends: Bodalla Dairy has released a range of bush tucker cheeses featuring salt bush, lemon myrtle and pepperberry.