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Oils go alternative (from Sydney, Australia)

Pumpkin Seed Oil Press Review

Australia | Hospitality Magazine

Pumpkin seed oil is amazing. A new breed of oils is coming to fore in today’s kitchens as chefs embrace the likes of ghee, coconut, sesame and rice bran oils as well as traditional olive oil varieties, writes Brea Carter. Simon Lawson, the head chef and owner at Agape Organic Restaurant in Sydney, uses rice bran oil for cooking, baking and salad dressings.

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Coconut, macadamia, pumpkin seed and extra virgin olive oils are also used at Agape. “Pumpkin seed oil and extra virgin olive oil are used to finish dishes to add flavour and colour,” Lawson explains.

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“Pumpkin seed oil is amazing, it tastes like [you are] eating a handful of pepitas. Macadamia oil is nutty and delicious. Rice bran oil has a neutral flavour, so is a great carrier for the beautiful organic produce we cook with,”
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meanwhile pumpkin seed oil is a popular choice for dressing salads, such as the spice roasted butternut pumpkin, green bean, popped quinoa, amaranth and almond salad.

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Visit the Website of the Agape Restaurant in Sydney, Australia

This content contains quotations from the external source Hospitality Magazine.
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www.hospitalitymagazine.com.au

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discovered in:

Hospitality Magazine
Australia
Culinary & Lifestyle

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