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Instagram Inspiration by @madelinesatjells

Madellines-at-jellsConfit Duck Leg, beetroot carparcio, oranges, watercress, wonton, plums and @flowerdalefarm microgreen thyme with an orange sauce. Created by Chef @shannon_nealon at @madelinesatjells

 

The Micro Moment

micro momentMicrogreens are having a moment and appearing as integral plate elements at some of Australia's best restaurants. Many microgreens have a different taste profile to their mature plant versions, possessing highly concentrated flavours, especially with regard to peppery or sweet notes.

No longer just viewed as pretty garnishes, switched on Chefs are pairing microgreen varieties to create cohesive flavour matches in their dishes, or to develop contrasting flavour profiles which add incredible dimension. With busy kitchens constantly searching for new ways to create innovative dishes, Flowerdale Farm microgreens are the perfect solution to evolve your menu.

 

Flavours & Trends: Flowerdale Farm Karkalla

supernormal-newsAppearance: 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: @chef_andrewmcconnell's @supernormal_180 has a gorgeous selection from the raw bar: periwinkles, diamond shell clams from Cloudy Bay, Port Phillip Bay scallops with ponzu & salmon roe, kingfish belly with smoked soy & horseradish accompanied by native karkalla.

 

Flavours & Trends: Native Ice Plant

Serafino WinesAppearance: 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

dawson kewAppearance: 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