Luckily she was referring to their new Lemon myrtle and Maple variety for which I do provide the maple and Oz lemon extracts as flavouring. And I have to agree that the product is hard to put down and leave some for later.
King Island tested their yoghurt in food service for many months before getting the thumbs up from chefs and their clients and only then did they expand production to retail. The product is only available in specialty and gourmet food stores but if it proves popular it might make it to the supermarkets. Try some for yourself and let me know what you think.
Another product with the chefs at the moment is my Belgian white chocolate mousse in three flavours - Oz lemon (again), Forest peppermint and Wattleseed. The mousse comes as a powder to which you add an equal weight of water. This mixture then gets added to twice its weight of whipped cream and left to set overnight. I am planning to re-pack it into retail sizes so keep an eye on this blog for notification on its availability through our on-line shop.
The formulation is such that the finished product will keep chilled for 10 days or it can be frozen (even for months) and later thawed with no loss of quality.
My favourite would have to be
Wattleseed as this nutty, coffee, chocolate, hazelnut taste is really good with dairy products. I must admit, since inventing it as a flavouring way back in the 1980s (September of 1984 to be precise) I have always known that it will one day be a world flavour. Sure. It's taking some time but from bread mixes in Switzerland, chocolates and ice cream in New York and added to risotto in menus in Russia and marinated mushrooms in Nagoya, it has come a long way.
My next aim is to market a Wattle beer which I make regularly as a home brew but I just need an innovative beverage company. Anyone listening?
