• Infusion of native ingredients (Peter Kuruvita's Coastal Kitchen)Source: Peter Kuruvita's Coastal Kitchen

This is a great way to quickly infuse flavour into different types of liquids. If you’ve ever made infused vodkas, you’ll find that the process is actually pretty similar. Peter Kuruvita's Coastal Kitchen




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The only difference is proportions. You’ll use a lot of flavoring for a little liquid, and steep them for far longer, to create an extremely concentrated flavor. This will create extracts you can use to flavour drinks, breads, cakes and all sorts of goodies.

Spirits are key in creating flavour extracts. The alcohol acts as a preservative for the flavoring and allows it to keep for long periods. Typically, vodka is the spirit of choice for making your own flavoring extracts. Why? It’s got little flavour on its own and absorbs other flavors well. It simultaneously wicks out the flavour and acts as a preservative, making the extracts something that will keep well for long periods. Alternatively, you can use glycerin to make non-alcoholic cordials with a similar intensity.

In general, you can make the extract as strong or as subtle as you like. To offer some guidance, here are some suggested ratios but bear in mind that these are suggestions, not rules. As you make the extracts, feel free to improvise at any point to tailor them to your taste. You will need a cream siphon and 2 gas chargers for each infusion.


  • 300 ml vodka OR
  • 170 ml (⅔ cup) glycerin mixed with 80 ml (⅓ cup) water  (see note)

Flavourings (choose from one of the following)

  • 2 tsp ground wattleseed  
  • 4 sprigs pepperberry leaves, bruised in a mortar and pestle 
  • 1 cup cleaned samphire, bruised in a mortar and pestle
  • 2 tsp Illawarra plum powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the liquid and the flavour into a cream gun and charge it with 2 bulbs of gas. Shake well and release the gas while the gun is standing upright. Release the gas very carefully or all the liquid will come out too. Pour into clean glass mason jars (see note) and seal.


• Glycerine is a neutral, sweet-tasting, colourless liquid used in making cakes, confectionery and preserves. Make sure you buy food grade plant-based glycerine. Available from the baking section in large supermarkets.

• Mason jars are a great storage option because they’re glass and they keep a good airtight seal. You could even use spice jars if you want to test out smaller amounts of a particular extract.

• Alcohol infused with fresh ingredients will keep for 1 week, while those infused with powders or spices will keep for 1 month.

• Store glycerin infused extracts in the refrigerator or the vegetable matter will go off. After 1-2 days, strain the vegetable matter out. These will keep for 1-2 weeks.


Peter Kuruvita's Coastal Kitchen airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.