I recently dropped into the Starchefs office in New York and met the team while in the USA last month. For those that don’t know, Starchefs is a professional chef resource providing articles and information on all types of ingredients, equipment, professional job listings and more. The site from time to time profiles a wide range of celebrity chefs and their recipes. While visiting their office, we talked about a wide range of Australian ingredients which are increasing in popularity in restaurants in America. We got talking specifically about wattleseed and how they had seen it spring up on menus recntly in the USA. Liz Warton from Starchefs was already researching and was interested in writing about Wattleseed.

So this week, the Starchefs website published a short article about wattleseed, which offers a brief description of wattleseed and links to three recipes. Starchefs have used one of my recipes from the Dining Downunder cookbook along with one of Vic Cherikoff’s and a third from Pastry Chef Ryan Butler of Tocqueville Restaurant in New York City.

The wattleseed recipes featured include;

» Ribeye Steak with Broccolini, Shiitake mushrooms and Wattleseed Jus
» Wattleseed Pavlova with a Fruit Coulis
» Wattleseed Cheesecake

Checkout the wattleseed article by Starchefs here.

This wattleseed article by Starchefs certainly cements the fact that wattleseed is fast becoming a popular ingredient around the world among chefs, pastry chefs and bakers. We are starting to see wattleseed appearing on restaurant menus in Asia, the Middle East, Europe and in the USA.

To learn more visit our wattleseed page.