Season Commencing: Baby Wasabi Leaves & Wasabi Flowers

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Published on Thursday, 30 May 2019 10:48

Using ingredients which contribute warming flavours is a unique way to make your winter menus memorable. Whilst Wasabi Stems and Standard Leaves are available year-round, the season for Baby Wasabi Leaves and Wasabi Flowers is commencing now.

Wasabi Flowers offer an attractive and delicate peppery garnish for savoury and sweet dishes. Baby Wasabi leaves possess a pleasant peppery flavour similar to rocket. Both Baby Leaves and Flowers combine beautifully with beef, lamb, chicken, salmon, tuna, trout, fetta and goats cheese. They are fantastic with tartare and sashimi. Use their heat and complexity to contrast and complement sweet light flavours such as watermelon and strawberries. They are a warming addition to salads and a stunning garnish which contributes rich flavour.

Shima Wasabi is grown with the pristine rainwater of Tasmania and available exclusively from Flowerdale Farm. To include these wonderful products in your menu Chef, simply request them via your current wholesaler.

Flavours & Trends: Wasabi Flowers

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Published on Wednesday, 29 May 2019 16:57

Appearance: Clusters of tiny white blooms on vibrant green stems

Flavour: Delicate peppery flavour

Applications: A stunning winter garnish with flavoursome heat. Use as an alternative to freshly cracked pepper in a wide range of savoury dishes.

Complements: Beef, lamb, chicken, salmon, tuna, trout, sushi, sashimi, kingfish, fetta, goats cheese, strawberries, watermelon and grapes

Trends: Lamb kofta with watermelon compressed in white balsamic, strawberry, wasabi and goat curd created by Chef and presenter @ben_milbourne of SBS TV's Food Lab.

Flavours & Trends: Standard Wasabi Leaves

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Published on Wednesday, 29 May 2019 16:55

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: Kangaroo Island marron glazed with wasabi and lemon oil, served under Tassie wasabi leaf, and sauced with nori-spiked chicken stock at @idesmelbourne

Flavours & Trends: Wasabi Stem (paste)

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Published on Wednesday, 29 May 2019 16:53

Appearance: Knobbly white / green stems, which produce a lively paste when grated

Flavour: Fresh stems produce a powerfully hot, sweet and fragrant fresh wasabi paste

Applications: Prepare fresh wasabi stem using a specialty Wasabi Grater available from Flowerdale Farm. Grate in a circular motion to grind the stem into a paste. The fine teeth of the grater brake down the stem and release the wasabi's heat and sweet peppery flavour. Wait 3-5 minutes before serving to allow the wasabi flavour to fully develop.

Complements: Serve freshly grated wasabi paste as a condiment with seafood or beef or add to marinades, creamy sauces and mayonnaise. You can even experiment with wasabi paste in cocktails – the only limit is your imagination Chef!

Trends: @caliacollective is serving Sashimi Plates with fresh swirls of sustainably caught fish accompanied by freshly grated wasabi paste