Flavours & Trends: Dianthus Flowers

fara skyraAppearance: Dainty small flowers with saw-tooth petals, available in pretty range of pink and white hues.

Flavour: Sweet, clove-like flavour and scent

Applications: Separate petals or use whole in salads, cocktails, cakes, infusions and desserts.

Complements: A colourful addition to salad greens, Petticoat Spice is also a great accompaniment to sweets and baked goods, cake, chocolate, hazelnut, nuts, icecream and sorbet.

Trends: Summer has come early at @fara_skyr with this divine Plum, Cherry, and Mixed Berry Skyr Pavlova featuring @FlowerdaleFarm Dianthus #edibleflowers and #nasturtiumleaves


Flavours & Trends: Cornflower

sunkissed-kitchenAppearance: A dense mass of tiny petals in vibrant blue, purple and mauve tones.

Flavour: Sweet to spicy, clove-like.

Applications: Brilliant addition to fruit salads, breakfast and brunches, sweets, cakes and desserts, summer salads and biscuits. Separate the petals and scatter though dishes or used whole for greatest effect.

Complements: Chocolate, cream, ice cream, cakes, citrus, summer fruits, ancient grains, desserts, sweet pastries, sorbets, salad greens and nut dishes for a splash of colour and sweet, light flavour.

Trends: @The_Sunkissed_Kitchen has created this stunning Blue Porridge, with Blue Spirulina and Cornflowers.


Flavours & Trends: Elderflower

chew-townAppearance: Umbrella-like spays of tiny white, highly perfumed flowers

Flavour: Subtle, sweet, floral flavour

Applications: Elderflower adds aromatic flavour and elegance to cordials, herbal teas, cocktails, sorbets, popsicles and sweet dishes.

Complements: Create elderflower alcohol infusions with wine, gin, prosecco and champagne. Add to vinegar to create innovative infused dressings. Combines well with honey, tea, edible flowers, desserts and sweet dishes.

Trends: Edible Flower and Elderflower Popsicles are the perfect way to beat the heat this summer. Created by Sydney food stylist and photographer @chewtown


Instagram Inspiration @idesmelbourne

ides-melbourneKangaroo Island marron glazed with wasabi and lemon oil, served under Tasmanian #ShimaWasabi leaf, and sauced with nori-spiked chicken stock by @idesmelbourne

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How to use Wasabi Stems

wasabi stemWasabi Stems produce the most intense wasabi flavour of any wasabi product. To create your own fresh wasabi paste just follow these 3 simple steps:
1. Grate: Take your fresh Wasabi Stem and 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. Note that after around 30 minutes the heat and flavour will dissipate, so only grate the amount that you intend to use.
2. Serve: Serve the wasabi paste as a condiment with seafood or beef or add to marinades, creamy sauces and mayonnaise or even experiment in cocktails.
3. Storage: Store any unused wasabi stem in a sealed bag with damp paper towel in the refrigerator. Fresh wasabi will last 3-4 weeks in refrigeration before grating.

Fresh Shima Wasabi Stems are available in 30g cryovacted pouches or 6 x 30g from the Flowerdale Farm store at the Melbourne Wholesale Market. We also have several styles of Wasabi Graters available for Chefs to prepare this unique product.