We are also committed to providing ‘cleaner’ flavourings and endeavour to source natural options where possible. All products can be supplied in sliced, diced or carved form, varying in size between 6mm and 30mm.
Samples are available on request and we offer a very quick turnaround on sample orders. Alternatively, you are welcome to attend a presentation at Kookaburra, meet the development and customer care team and discuss your requirements.
When developing new products, we encourage our customers to differentiate their products by using well thought-out descriptions to describe the flavours. Instead of just "honey and mustard", why not use a named honey such as acacia blossom, lavender, Mexican, heather or orange blossom. These types of descriptions instantly conjure up mouth watering recipes using only the finest ingredients. More information on flavourings can be found on our supplier’s websites and a full list of our current flavours are available to download here as a PDF.
- Sundried Tomato and Smoked Paprika
- Sundried Tomato and Oregano
- Sundried Tomato and Basil
- Sundried Tomato and Olive
- Sundried Tomato and Red Pepper
- Honey and Maple
- Honey and Mustard with Ginger
- Sweet Chilli
- Sweet Chilli and Lime
- Chilli and Coriander
- Tomato and Chilli
- Honey and Chilli
- Salsa Chilli and Lime
- Chilli Jam
- Roast Garlic and Herb
- Lemon, Garlic and Rosemary
- Sticky Plum
- Plum and Ginger
- Key West
- Fruity Paprika
- Beachwood Smoke
- Applewood Smoke
- Cherrywood Smoke
- Oak Smoked
- Mesquite
- Hickory Smoked
- Biryani
- Kashmiri
- Tikka
- Balti
- Bombay
- Tamarind and Apricot
- Chemoula (spicy, hot citrus & cumin)
- Biffad (coconut & chilli)
- Berbere (Ethiopian style hot pepper)
- Dorowat (mild fruit & spice)
- Harissa (hot chillies, garlic, cumin, coriander & caraway)
- Piri-piri (chilli, garlic & lemon)
- Arrabbiata (spicy tomato & peppers)
- Red Pesto
- Green Pesto
- Milanese (tomatoes, garlic, rosemary, oregano & basil)
- Puttanesca (spicy tomato, capers, olives & anchovies)
- Cacciatore (tomatoes, onions, mushrooms, herbs & wine)
- Napoletana (tomatoes, onions, garlic, basil & oregano)
- Gyros (Greek origin - white pepper, caraway, cumin, lemon & herbs)
- Capanata (tomatoes, olives & peppers)
- Tapenade (capers, anchovies, olives & lemon juice)
- Alfredo (creamy parmesan & black pepper)
- Cilantro (creamy coriander)
- Citrus & Chipottle
- Hawaiian
- Mojo Verde (olive oil, white wine vinegar, green bel peppers & herbs)
- Mojo Picante (olive oil, red wine vinegar, red bel peppers, chilli & cumin)
- Adobo (originating in the Philippines coconut, chillies & herbs)
- Cajun
- Creole (combining the flavours of French, Spanish & African cuisine. More sophisticated than Cajun, Creole has more tomato and Cajun more spice)
- Louisiana
- Salsa
- Fajita
- Nachos
- Cuban Mojo (chillies, roasted cumin, garlic, orange & lime)
- Lemongrass, Coconut and Coriander
- Lime and Ginger
- Masaman (Thai curry)
- Kaffir Lime and Chilli
- Yakitori
- Teriyaki
- Szechwan
- Sweet and sour
- Char Sui
- Black bean
- Peking
Click the icon to download a printable PDF version of this Flavour Portfolio.