Steak with Broccolini, Shiitake mushrooms and Wattleseed Jus
Chef Benjamin Christie of Dining Downunder
Wattleseed Pavlova with a Fruit Coulis
Chef Vic Cherikoff of Dining Downunder
Pastry Chef Ryan Butler of Tocqueville - New York,
Wattleseed as a
Wattleseed has evolved from an ancient food
source to a distinctive flavor often featured in authentic
Australian dishes. Harvested by the Australian Aborigines
6,000 years ago, seeds from the wattle plant were sought out
as a versatile and nutritious addition to their diet. Though
the plant is a member of the traditionally poisonous Acacia
species, the Aborigines discovered over forty different edible
varieties. The green pods were eaten raw or dried and milled
into flour for baking.
Today, the seeds are dried, roasted, and
crushed to create extracts and grounds used in cooking and
espresso. The flavor, reminiscent of hazelnuts and chocolate
with hints of coffee, makes wattleseed an ideal seasoning
for ice creams, nut butters, sauces and coffee beverages.
With a low glycemic index and high protein content, wattleseed
is also an excellent candidate for low fat, healthy cuisine.
Wattleseed is available
online as an extract and a ground spice.