Flavours & Trends: Native Ice Plant

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Published on Thursday, 28 March 2019 22:38

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, shellfish, cucumber, lime juice, citrus segments, strawberries, balsamic, nuts, karkalla, snow pea tendrils and finger limes.

Trends: Oysters, beef fat emulsion, apple foam and native ice plant are being served at South Australian venue @serafino_wines. Created by Chef @chef_d_armon

Flavours & Trends: Native Saltbush

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Published on Thursday, 28 March 2019 22:35

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: Thomas farms lamb backstrap, roasted pumpkin, harissa yoghurt, Mt. Zero dukkah, mint salsa and fried native saltbush is new to the menu at Melbourne's @dawsonkew. Created by Chef @majid.jreige

Seasonal Product: Heirloom Chilli

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Published on Thursday, 28 March 2019 22:29

Flowerdale Farm is excited to offer an excellent range of specialty chilli varieties through the Glenora Heritage Produce range. These seasonal chillis are currently at their peak, with excellent supply anticipated for the next two months.

Chilli Pasilla
Mexican chilli with a long, finger-like fruit. Mildly hot and have a gorgeous intense green pepper flavour. Great in stir-fries and stews. 4/10 heat. Available in 2kg boxes.

Chilli Serrano
A Mexican chilli with a lovely pepper flavour and when they go red are very sweet and aromatic. 8/10 heat. Available in 3kg boxes.

Chilli Friggitello / Shisito
This variety is known as Friggitello in Italy and Shisito in Japan. This is a sweet chilli variety which can have a hint of heat when red. Generally pickled or fried in Italy or battered in tempura in Japan. Available in 2kg boxes.

Chilli Poblano (red and green)
A Mexican chilli variety that looks like a traditional green pepper, but with better flavour and a similar heat to Pasilla Chilli. Very versatile. 4/10 heat. Available in 2kg boxes.

Chilli Fushimi
A Japanese sweet chilli which is frequently used in tempura. Available in 2kg boxes.

Chilli Jalapeno
A Mexican chilli variety which is very fleshy with good pepper flavour. Commonly used in salsa, stews and for pickling. 5/10 heat. Available in 3kg boxes.

All Glenora products are picked to order so please ensure orders are received to Flowerdale Farm by 8am each Tuesday or Friday.

Flavours & Trends: Microgreen Basil

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Published on Friday, 22 February 2019 13:01

Appearance: Bright green, rounded micro leaves with a pale stem

Flavour: A more intense and cleaner flavour than mature basil

Applications: Juicy and soft, with strong flavour Microgreen Basil enhances any dish. Use as a signature flavour in Italian cuisine and Asian dishes. Add just before serving for maximum taste.

Complements: Brilliant in soups, salads and meat dishes, this flexible microgreen can also be used to create unique desserts, ice creams and chocolates. Combines well with seafood, tomato, salad greens, citrus, strawberries, balsamic, champagne, gin and vodka.

Trends: Scarlet prawns, spiced peppers, aged apple vinegar, orange butter, carrot salad and Microgreen Basil are on the menu at @thebridgeroom