Rolled Wattleseed Pavlova

Wattleseed is well suited for a wide range of dishes, sauces and condiments. Either in dry form or as the liquid extract, Wattleseed can be used in sauces, rubs and marinades, crumbs, coatings and batters. It’s superb in baked foods such as breads, biscuits, muffins and cakes and also in desserts including custard and custard desserts, bread and butter puddings, crème patisserie and of course, the now famous, rolled Wattleseed pavlova. Wattleseed is terrific in pancakes, waffles, crumpets, scones, bagels or pretzels; also in dairy desserts with Wattleseed ice cream being a certain world flavour soon and even Wattleseed drinking yoghurt, flavoured milk and soy milk are worth trying. And last but not least is the use of Wattleseed in beverages. Try it as an espresso or simply boiled briefly and strained (unlike coffee, Wattleseed can handle boiling temperatures). I find it better with milk as it brings out some sweetness and rounds out the flavour. It’s good blended with coffee if you need the caffeine hit and there are companies already marketing Wattleseed chai. However, one of my favourite uses is to add Cherikoff Wattleseed extract to a mild flavoured beer (not too hopped).