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Instagram Inspiration @burntlemoncafe
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- Published on Thursday, 26 September 2019 12:44
Rainbow lattes with @FlowerdaleFarm viola edible flowers are brightening the day at @burntlemoncafe in Armadale
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Flavours & Trends: Native Saltbush Leaves
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- Published on Thursday, 26 September 2019 12:41
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. 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.
Complements: Red and white meats, cheese, egg, macadamia oil, pumpkin, tomato, onion, polenta, grains and pulses.
Trends: Flinders Island lamb saddle, stuffed with pine mushrooms, kelp and saltbush served with its sweetbreads and a roasted chicken jus is being served at @vuedemonde
Flavours & Trends: Native Karkalla Leaves
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- Published on Thursday, 26 September 2019 12:39
Appearance: Plump, juicy leaves in the shape of tiny bananas
Flavour: Light, sweet, salty taste similar to wild strawberries or fresh figs
Applications: An excellent accompaniment to seafood and shellfish. Karkalla can be used as a salt substitute in meat dishes or to add unique savoury dimension to salads and savoury meals. Karkalla is robust enough to be lightly steamed or blanched, stir-fried or pickled.
Complements: Mushrooms, egg, seafood, shellfish, oysters, smoked fish, salad greens, warrigal greens, lamb, kangaroo and beetroot.
Trends: Spanner Crab, avocado and Australian native karkalla is being served on Sydney Harbour by private chef @davidteasdell
Flavours & Trends: Lemon Myrtle
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- Published on Thursday, 26 September 2019 12:36
Appearance: Glossy, pointed green leaves
Flavour: Creamy lemon-lime flavour and aroma
Applications: The versatile and refreshing flavour makes a terrific seasoning for fish, chips, chicken and roast vegetables. Use fresh or grind into pastes or rubs.
Complements: Seafood, tofu, pork, chicken, ice cream, sorbet, mango, chilli, salad greens, saltbush, karkalla, finger limes, coconut cream, ginger, fish sauce, yogurt and mayonnaise
Trends: New to the @at_theheads menu is chickpea dusted local calamari with lemon myrtle, costal saltbush and squid ink aioli
Flavours & Trends - Wasabi Leaves
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- Published on Friday, 30 August 2019 12:40
Appearance: Glossy, deep-green, heart-shaped leaves with the approximate diameter of 50-90mm
Flavour: Mild wasabi taste
Applications: Standard Wasabi Leaves work beautifully as a savoury plate element or as a flavoursome base for dramatic canapés
Complements: Steak tartare, salmon, white fish, crab, shellfish, cucumber, lime juice, citrus segments, strawberries, balsamic, nuts, karkalla, snow pea tendrils and finger limes.
Trends: @restaurantnavi is dishing up slow-cooked kangaroo tail, pickled, smoked and wrapped in a wasabi leaf, with confit wild onion pearls, muntries and kangaroo consommé infused with lemon tea-tree.
