Wattleseed, Ground Wattleseed, Wattleseed Extract by Vic Cherikoff

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Australia's best Wattleseed is produced by Vic Cherikoff who invented the product back in 1984 by over-roasting seeds once only eaten by Australian Aborigines. Wattleseed is roasted in a similar way to coffee but with a particular temperature profile, then specially ground to produce a highly versatile and nutritious flavouring. We describe Wattleseed as having a flavour combination of coffee, chocolate and hazelnut (filbert).

Wattleseed ice cream by Vic Cherikoff

Available as ground Wattleseed or as a Wattleseed Extract (Wattleseed Essence), both can be used in sauces, desserts (particularly ice cream and pavlova), rubs and coatings or as a coffee substitute, although there are hundreds of ways to use Wattleseed. For something different, try Wattleseed extract added to whipped cream to give it a pale brown colour and top your coffee with some.

Wattleseed breads by Vic Cherikoff

Vic Cherikoff's Spice Notes on Wattleseed

Suggested recipes using Wattleseed

Wattleseed pavlova

Wattleseed and Walnut bread and butter pudding with stewed fruits

Wattleseed pancakes with riberry confit

Wattleseed crocodile with riberry confit

Ribeye steak with broccolini, shitake mushrooms and wattleseed jus

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