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Vic Cherikoff

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  1. Introducing flavors into beer may be sacreligious to some but when that ingredient imparts some functionality, I believe it should be well considered. Wattleseed in both ground or extract form is becoming a force in flavors as an ingredient in ice cream, cream, sauces and now brewing. While some devotees have attempted to introduce Wattleseed (which is a roasted seed from the genus Acacia) into the wort as a fermentable, economy suggest there must be a better way. The extract has been used in commercial trials in Australia and added post-brewing and pre-pasteurization. At 1% addition to a lig
  2. May I humbly suggest you look over the following websites? Authentic Australian ingredients (www.cherikoff.net) Dining Downunder TV cooking show (www.dining-downunder.com) Australian herbs and spices (www.australian-herbs-and-spices.com) Benjamin Christie - celebrity chef (www.benjaminchristie.com) Vic Cherikoff - celebrity chef (www.cherikoff.blogspot.com) There's even an online store which can get stuff into the USA in a few days. To summarize, Australian cuisine is Pacific Rim fusion in style but made unique by using the authentic flavors only found in Australia and as were once only foods
  3. I'm from Sydney Australia but visit the US every few months (I just love sitting still for 13 hours and being served by grandmothers) and will check out the Starwich offering in a few weeks. It amazed me that in London, sandwiches are so popular even when the temperature drops and I'd kill for a hot soup, Londoners grab a chilled and extremely boring white bread sanga (as we Aussies call them). And not a cup of hot anything in sight. So a gourmet sandwich is something to try and I look forward to the selection in NYC. May I make one suggestion? Here in Australia I provide several bakers with i
  4. If you want some really interesting spices go to this great site where you'll find a range of Australian herbs, spices and seasonings.. Otherwise penzeys would be OK. Also International Foodsource. The Spice House has probably the poorest quality product I know - badly packaged, old and flavorless product and I know he doesn't pay his suppliers so don't go there.
  5. I fill my new cast iron pans with salt and heat it over high heat. The salt seems to stabilize the metal and reduce the oxidation. Once cool, wipe with an oily paper towel and store.
  6. Australia was developed at breakneck pace from the point of invasion in Sydney out to the very Centre - the Outback. Perhaps it was because the invaders were English and Irish, peoples with no real food traditions and cultures with a history of repeated invasions themselves, that the plant food resources of our indigenous people were entirely ignored. In fact it took until the 1980s when I was able to research Aboriginal food resources and then commercialise them (see www.cherikoff.net/cherikoff/#who). Readers might have heard of Wattleseed which I developed in 1984 as a roasted seed from sele
  7. Coffee, coffee everywhere but none you'd like to drink. On a recent trip across the USA which started in New York City, went on to Newport, RI then over to Chicago and fianlly on to the left coast to San Diego it became patently obvious that you just can't get a decent coffee in at least 4 States. That celestial chain would have to rank amongst the worst culprit serving a beverage closer to the water left over after washing a stack of very dirty dishes in a lot of water (not that I've ever drunk any but it smells the same). Little wonder it's common to add sickly sweet syrups - anything to hid
  8. The whole thing about Bush tucker is that the industry has moved on to a more sophisticated cuisine offering. Sure, the origins of the species is Aboriginal food resources gathered in the wild but nowadays, more is plantation grown under organic growing methods. It has had to develop this way since my company, at least, does most of its business overseas. If you want to keep up with happenings in the Australian native food industry, have a look at my blog at My Webpagehttp://cherikoff.blogspot.com and that of a colleague's at Benjamin's webpagewww.benjaminchristie.com
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