4 Ways to use Native Ingredient Extracts30/10/2018
If you are holding off buying your own at-home selection of native ingredient extracts, because you’re not sure how to use them, wait no more! The truth is, there are endless possibilities when it comes to incorporating these unique products into your cooking, and once you start, you’ll be thrilled with the outcome. Purchase a selection of superfood extracts and then get ready to head to the kitchen to make some of these options:
Sauces and Dips
From sweet to savoury and everything in between, the fluid texture of extracts means they are an ideal way to infuse heaps of flavour into a sauce or dip. We recently published a recipe for caramel sauce, which was made with our Kakadu Plum, but you can also use the extracts to satisfy the flavour profile of a pasta sauce, dip for our tapas plate, or as a dressing for your favourite summer salad dishes.
Smoothies and Smoothie Bowls
While many people opt to use our native herb and fruit powders in their smoothies and smoothie bowls, extracts are also a great solution. The Riberry Extract is perfect for adding a slightly sour, tart flavour. Conversely, aniseed Myrtle Extract or Cinnamon Myrtle Extract are perfect in your vanilla or berry smoothie renditions for their natural sweetness.
Drinks and Beverages
Heading into summer, if you are keen to try out some new cold, refreshing beverages, superfood extracts are a great way to add flavour and natural sweetness without adding sugar or artificial ingredients. You can use them in sparkling water to add a hit of flavour, put them in kombucha or take things up a level with a fancy cocktail – Wattleseed Coffee Lemonade or Wattleseed Espresso Martini just to give you an idea!
Baking and Desserts
Just like you may have previously used vanilla extract in your favourite cake or when you were making banana bread, superfood extracts work the same way. You can add them into your favourite muffins, breads and cakes, where they will offer a subtle flavour boost and enhance the other flavours of whatever you are baking. They also work wonderfully as a way to add flavour to fruit and berry filling for tarts and pies. If you have a bit of a sweet tooth, check out the Davidson Plum Creme Brûlée from chef Nick Mahlook.