Paper Chef #9 Ingredients

Paper Chef #9's theme encompasses local ingredients. Below are the sources of ingredients used for the recipes. The Australian style menu utilises garden grown produce and local Western Australian ingredients, where possible, with a few exceptions from the eastern states. The cocoa from the Western Australian made chocolate, the sardines (substitute for local "Fremantle Sardines"), and the baby figs (to replace out of season figs from the garden) originate from overseas. The non-local spent tea leaves and coffee grounds (in the smoking mix for the chicken) make full use of recycling.

Home Grown Produce

For a complete list of edibles from the backyard, check out Food in the Backyard

Chillies - dried from last summer's crop.


Nasturtium - just starting to bloom. No seed pods yet for the capers.


Hibiscus - the Australian native hibiscus in syrup looks too good to pass over and saves time in preparing the home grown ones. The flowers in the garden are not at their best yet.


Mandarine


Lemon


Lemon Scented Gum - from the local park


Peppermint Tree Leaves


Taro - boiled and kept frozen from the last harvest.


Local Western Australian

Most local fresh fruit and vegetables come from market gardens and orchards within 20-50 km of Perth's CBD, with the cold weather produce further south more than 160 km in the surrounds of Donnybrook, Manjimup, Pemberton, Margaret River and the like. For a list of local producers and suppliers, check out West Australian Suppliers.

Wescobee Red Gum Honey


Red Gum Flowers - bees make honey from the flowers, although this is ornamental version.


Pear - from Manjimup


Rhubarb


Ginger - also available from the home garden when in season.


Ingham Chicken - from local poultry farmers within 50 km of Perth CBD. The preference is for organic Mt Barker Chicken, more than 160 km south of Perth CBD.


Broccolini - baby broccoli flowers from Manjiump. These are not genetically modified like normal broccoli florets.


Olive oil - not used because of oil with the sardines. Local York Olive Oil is well priced for general cooking.


Mundella Yoghurt from Mundijong. Favourite cream substitute for desserts, though not used in this challenge.


Brownes Milk - from southwest of Western Australia


Harvey Fresh Milk - from Harvey


Cheddar - from Capel south of Bunbury. Replaces parmesan in the dessert as a local parmesan could not be found in the particular shop when sourcing ingredients for the challenge.


Australian Products

Australian Mesquite - purchased from Bunnings Hardware store.


Lemon Myrtle and Camomile - comes in a "Bushell" herbal tea infusion bag.


Australian Native Hibiscus in Syrup - Available from "Margaret River on the Boardwalk" at Hillary Boat Habour or online. Saves time using these flowers than to prepare home grown ones which are not in full bloom yet.


Tea Leaves - for Australian tea, use Nerada or Madura brands.


Goulburn Valley Peaches - from Victoria


Wattleseeds - harvested by indigeneous Australians in central Australia


Wattle flowers - which produces the wattleseeds


Australian Made from Local and Imported Ingredients

Chilli Chocolate - made using Margaret River chocolate


Capers - imported and made in Australia


Non-Australian

Sardines - imported from Thailand. Used in place of hard to get local "Fremantle Sardines" .


Baby Figs - used in place of out of season home grown figs.


Spent coffee grounds and tea leaves - recycled for smoking the chicken


The following are related articles for Paper Chef #9:

Paper Chef #9 Menu
Paper Chef #9 Ingredients
Paper Chef #9 Entree
Paper Chef #9 Mains
Paper Chef #9 Dessert
Paper Chef #9 Coffee
Australian Tea
West Australian Suppliers
Food in the Backyard