The Essential Ingredient Sydney stocks an extensive range of native ingredients. Many people have an interest in native grown foods but do not know what they are or how to use them. They are incredibly strong and flavourful, somewhat like the personality of our country itself. The importance of these ingredients is that they are just that, native, and they were growing in this country before we arrived. These plants are suited to the climate, soil and seasons of this drought stricken land. There is nothing like the intense taste of a native lime, but if you don’t want to go that far, we do stock many products lovingly made with native flavours and ingredients. Some of the most common ingredients are of course Lemon Myrtle and Wild Rosella, and these are already in a few of our best selling products. We have Lemon Myrtle honey, lemon myrtle macadamia and olive oils, and Wild Rosella to drop into champagne.

If you are not feeling confident enough to buy raw, there are many more ready made products to try. For the intrepid cook, here is a run down of the ingredients we stock and there usage.

Wattleseed

There are a number of types of wattle, not all are edible. Among the edible varieties the seeds vary in colour from dark brown to a golden colour. Green wattle seedpods can be eaten fresh, as a green vegetable. However, usually the seeds are roasted and then ground into a surprisingly versatile grainy flour, which has a nutty, almost coffee-like flavour. The seeds are best infused in water or milk before using in recipes as this releases their oils and softens them. In ice creams or soft textured foods, the seeds can be discarded or used for another purpose once infused. Wattleseed is best used mixed in small amounts with other flours and added towards the end of mixing, as it seems to affect the gluten in flour, making bread tough. The best ratio is usually 75g wattle to 1.5 kg of flour in goods like breads, muffins, cakes, even bagels. It can also be used in crusts and stuffings for meats and goes particularly well with nuts and chocolate.

Uses: wattleseed meringues or tuilles, wattleseed and banana cake, wattleseed pasta, wattleseed and cranberry stuffing, wattleseed and herb crusted barramundi.

Wikipedia: Wattleseed

Wild Rosella Flower (hibiscus)

Currently, most commonly known for its use in champagne! It is very tart with a raspberry, rhubarb, plum quality. It is great in sweet as well as savoury dishes. It goes well with ginger, chilli, and sugar, fruits such as apples, peaches pears, nectarines and banana work well with its tartness. The complex flavour works with lamb, pork and game. Use it in sauces, jams, ice cream and pastries. Wild rosella extract can be used for exactly the same purpose, without having to cook, strain or puree, in the same manor as any other extract.

Uses: wild rosella cheesecake, wild rosella chutney, wild rosella and fig salsa, rosella and coconut mousse. Use rosella syrup with pancakes, or in drinks.

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