Chef’s Pail Oomite
Oomite is an artisan savoury spread that is hand-made, hand-filled, and packed with 100% premium, natural ingredients (like slow-fermented organic miso) with nothing artificial added.
A cult product amongst the country’s top chefs and bakers, its umami flavour is delicious as a spread on everything from toast to bagels, and as an ingredient in both savoury and sweet dishes.
Everything’s Better with Oomite
Spread. A delicious topping for your toasts, wraps, tacos, bagels, crumpets, scrolls foccacia, crackers - any baked good really!
Soup & Stews. A secret weapon in savoury dishes. Add an umami kick to soups, stews, pie fillings or even cookies.
Sauces. Try in sauces such as classic bolognese or cacio e pepe. It can also be used as a marinade or glaze for meat or fish.
Desserts. Perfect for desserts such as salted caramel, chocolate and cinnamon scrolls.
Brand Spotlight
Oomite was born out of a desire by foodie founders Katie Graham and Magdalena Roze to create a 100% natural and “mitey” spread, reminiscent of some of their favourite childhood flavours, but packed only with real ingredients and a bold taste.
After two years of recipe testing (and many unsuccessful batches), they knew they were finally onto a winner when their chef mates (including Magdalena’s husband, Three Blue Ducks’ founder and chef Darren) declared their final product a winner.
Due to the small batch, hand-made nature of Oomite, it has previously only been available as a hospitality product. But thanks to popular demand, Mags & Katie are thrilled (as are we!) to release some of the Chef’s Pails to P&P customers to enjoy at home.
Oomite Butter Chocolate Cookies Recipe
Ingredients
- 70g good quality butter, softened
- 200g brown sugar loosely packed or coconut sugar
- 1 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 1 egg
- 130g plain flour
- 1/2 teaspoon baking powder
- 1.5 cups chocolate chips
Method
- Preheat the oven to 180 degrees and line 2 baking trays with baking paper.
- Cream the butter, Oomite, sugar and cacao or cocoa in a mixer. You may need to scrape down the sides a few times.
- Add the egg and vanilla extract and mix again. You may need to give it a bit of a stir with a spatula to help incorporate.
- Mix in flour and baking powder, then gently stir in 1 cup of chocolate chips. Just don’t over mix. If the dough feels wet, pop it in the fridge for half an hour to make it easier to roll the cookie balls.
- When ready, use a tablespoon to divide the dough into balls/scoops onto the lined baking trays, roughly 30-35g each with 8 to a tray. Press a few choc chips on top of each one. Be sure to leave a little space between each cookie and chill in fridge for 20 mins.
- Bake for 8-12 mins. They’ll be a little soft when they come out. Allow them to cool completely if you can wait that long!
- As they are a thin, chewy cookie, they are perfect for making ice cream sandwiches. They also make delicious treats for lunchboxes.
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