|
You know that moment when a dish tastes just a bit too good, and you can’t quite put your finger on why? Chances are, there’s a secret ingredient working its magic. Lately, more chefs across Australia have been turning to a quiet hero in the kitchen: fine hazelnut oil. It’s not flashy like truffle oil or as common as olive oil, but it’s making a serious comeback. And once you’ve tried it, you’ll understand why. Back on the Bench: The Return of a Classic There was a time when olive oil reigned supreme in Aussie kitchens, with a bit of sesame or truffle oil making the occasional guest appearance. But lately, a quieter contender has been sneaking into the limelight. We are talking about fine hazelnut oil, the not-so-secret weapon top chefs have been reaching for when they want to impress. Hazelnut Oil: Not Just a Pretty Drizzle More than just a finishing touch, fine hazelnut oil brings serious character to the table. It’s rich, smooth, slightly nutty, and adds depth to both sweet and savoury dishes without overpowering them. Drizzle it over roasted veg, whip it into salad dressings, or fold it into a cake batter, the possibilities are endless. And what sets the good stuff apart? It’s all about the source. Australian-grown award-winning hazelnuts are making a name for themselves globally for their clean, robust flavour and naturally high oil content. When these premium nuts are cold-pressed in small batches, the result is liquid gold. Why Chefs Are Keeping It Quiet Some ingredients are so good, they’re borderline trade secrets. And that’s exactly why fine hazelnut oil has stayed under the radar in home kitchens. Chefs love it for its versatility and richness, but they also know it’s not as easy to come by as your average bottle of EVOO. The best hazelnut oil isn’t mass-produced. It comes from boutique farms that grow and press their own award-winning hazelnuts, keeping the process as pure and natural as possible. That kind of quality doesn’t just boost flavour, it elevates the entire dish. Whether it’s a finishing oil on burrata, a secret ingredient in a chocolate tart, or the base for a velvety vinaigrette, chefs are using hazelnut oil to sneak in that "wow" factor without saying a word. Good for the Plate, Better for the Planet There’s another reason this golden oil is getting some love: it ticks the boxes for sustainable food choices. Hazelnuts grow well in cooler Australian climates without needing heaps of water or chemicals. And because fine hazelnut oil is typically made by small, environmentally conscious producers, you’re supporting ethical farming every time you crack open a bottle. It also stores well, lasts longer than some other gourmet oils, and doesn't lose its magic after a few weeks. That makes it a smart pantry investment as well as a culinary upgrade. Ready to Taste What You’ve Been Missing? If you’ve never tried cooking with fine hazelnut oil, now’s the time. You don’t have to be a pro to use it, and a little goes a long way. Look for oils made from local award-winning hazelnuts, and keep an eye out for cold-pressed options to get the full depth of flavour. It might just be the secret your kitchen’s been waiting for.
Related Articles -
fine hazelnut oil, award-winning hazelnuts,
| 
