Tuckeroo Food Service Products

Andrew Fielke

Consulting & Guest Chef

Incorporating Tuckeroo Food Service Products

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  • Barramundi & Chermula Paste with Cous Coous - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Braised Wallaby Shanks with olives and Bush Tomato - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Bush Tomato Fettuccine - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Carpaccio Kingfish with Citrus Caviar & Sea Parsley oil - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Desert Lime Coconut Tart with Sorbet - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Wattle Seed Pavlova & Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Carpaccio of Kingfish with Finger Lime Caviar & Tobiko - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Fennel & Cracking Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Lamb Shanks with Root Vegetables & Wild Thyme - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Twice Baked Goats Cheese Pepperleaf Souffle - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Barramundi & Asparagus Roulade with Sea Parsley & Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Apple Muntries Flan with Finger Lime & Apple Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Kangaroo Fillet Polenta & Quandong Chilli Glaze - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Sweet Potatoe & Warrigal Cnocchi - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Strawberry Gum Chocolate Truffles - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Roast Pumkin & Fetta Tartlet with Tomatoe Rivermint Dressing - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Muntries & Date Pudding - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products

FLAVOUR WHEEL

Australian Native Foods Flavour Wheel

The Department of Employment, Economic Development and Innovation (DEEDI) in conjunction with the Australian Native Food Industry (ANFIL) have produced a ‘flavour wheel’ chart that details the sensory descriptions for a selection of commercial native fruits, berries, herbs, seeds and spices.

You’ll find a wealth of helpful information on native fruits and berries as well as a list of herb, spice and seeds.

Download the PDF version of the Australian native food flavour wheel

Fruits and berries

  • Davidson plum (Davidsonia jerseyana)
    An earthy aroma like fresh beetroot with a slight pickled note.
  • Davidson plum (Davidsonia pruriens)
    Aroma of rosella jam and stewed rhubarb; some musk and lolly notes.
  • Desert lime (Citrus glauca)
    A brown lime citrus aroma with some pickled notes, stewed fruit and cut grass.
  • Finger lime (Citrus australasica)
    Aroma of fresh zesty citrus with a hint of cooked citrus.
  • Kakadu plum (Terminalia ferdinandiana)
    Aroma of stewed apples and pears; some cooked citrus, pickled and fermented notes.
  • Lemon aspen (Acronychia acidula)
    A fresh citrus aroma, conifer leafs and some chemical notes.
  • Muntries (Kunzia pomifera)
    Aroma of moist fruit mince, spice, bush honey and butter.
  • Quandong (Santalum acuminatum)
    Aroma of dry lentils; some earthy and fermented notes.
  • Riberry (Syzygium leuhmanii)
    A sweet, spiced tea aroma with musk, bush honey and resinous notes.

Herb, spice or seed

  • Anise myrtle (Syzygium anisatum)
    Aroma of aniseed, menthol and herbs.
  • Lemon myrtle (Backhousia citriodora)
    A lemon lolly aroma, perfumed with some menthol notes.
  • Cut leaf mint (Prostanthera incisa)
    A herbal aroma, bush scrub and menthol.
  • Bush tomato or ‘Kutjera’  (Solanum centrale)
    The savoury caramelised aroma of carob; some cereal notes.
  • Tasmanian pepper berry (Tasmannia lanceolata)
    Aroma of bush scrub with perfumed, fruity lolly notes. Lingering heat on the palate.
  • Tasmanian pepper leaf (Tasmannia lanceolata)
    Aroma of Australian bushland, dry paperbark and herbs. Developing heat on the palate.
  • Wattle seed (Acacia victoriae)
    Aroma of toasted coffee grounds, sweet spice, raisin and chocolate.


For recipes, fact sheets, supplier details and more information on native ingredients vist
www.anfil.org.au

For more information contact the Department of Employment, Economic Development and Innovation on 13 25 23 or visit www.deedi.qld.gov.au

© The State of Queensland, Department of Employment,
Economic Development and Innovation, 2010.