E : enquiry@naturalvanilla.ca | T : +1 647 558 8740
All the warmth of real vanilla, none of the alcohol, so it goes places other extracts can’t 🖤 #NaturalVanilla
Alcohol Free Extract Read More »
A baked vanilla rice pudding that spends two lazy hours in a low oven, with pears caramelising on the shelf below, while the whole house fills with the warm, rich scent of Madagascan vanilla. No technique, no stress. Just stirring, waiting, and that first spoonful under the golden skin.
Madagascan vanilla is the classic for a reason. Deep, creamy and sweet, it was made for slow winter puddings like this one.
Recipe below. 🖤
Serves 6
You’ll need:
110g arborio or medium-grain rice
1L full-cream milk
150ml thickened cream
80g caster sugar
3 tsp Natural Vanilla Extract, Madagascan Origin
50g unsalted butter
Pinch of salt
3 firm pears, halved and cored
40g brown sugar
1. Oven to 150°C (130°C fan). Stir the rice, milk, cream, caster sugar, 2 tsp of the vanilla and the salt straight into a buttered 1.5L baking dish. Dot with 20g butter.
2. Bake uncovered for 30 mins, then gently stir the skin back in.
3. Meanwhile, place the pears cut side up in a lined tray. Mix the brown sugar with 30g melted butter and the last tsp of vanilla, then spoon over the pears.
4. Stir the pudding once more and slide the pears onto the shelf below. Bake both for 60 to 75 mins until the pudding is creamy under a golden skin and the pears are tender and caramelised.
5. Rest 10 mins, then serve topped with the pears, their pan caramel and a splash of cream.
Save this one.🖤
Slow Living Season Read More »
Surprised? Most people are. Vanilla doesn’t come off the vine dark, glossy and fragrant; it starts like this. Green, waxy, and with almost no scent at all.
The magic happens in the months that follow: hand-picked at just the right moment, then cured slowly – sweated, sun-dried, rested – until those green pods turn deep brown and develop the aroma we all know.
It’s one of the most labour-intensive crops on earth, and every single pod passes through human hands.
Be honest, did you know vanilla started out green? 👇
Vanilla Starts Green Read More »
When we make our vanilla extract, the pods give up their flavour – but the seeds? They’re just getting started.
We dry them, sieve them, and give them a second life: those tiny black flecks you see in a proper crème brûlée, a good vanilla ice cream, a bakery custard tart. The quiet signature of real vanilla.
One bean, two lives. That’s how we think everything should work.
Where do you love spotting the flecks — custard, ice cream, or panna cotta? 👇
Most vanilla extracts contain alcohol. Most people don’t think to check. For plenty of kitchens (families with kids, people with dietary needs, anyone who’d rather not) that’s worth knowing.
Our vanilla extract no alcohol option has the same depth of flavour, same quality ingredients. It just works for more people. Made and bottled right here in Australia at our Fremantle WA facility.
Available now in Wooloworths Au or via the link in bio. #NaturalVanilla
Vanilla Extract No Read More »
There’s a version of this cake that’s fine. Rises well, looks the part, tastes like it came from a box even when it didn’t. Then there’s the version made with natural vanilla extract, and somehow everyone notices without knowing why.
Ours is made and bottled in Fremantle, WA. Australian owned, the real thing. Natural vanilla extract the way it’s supposed to be.
Shop via the link in bio.
#NaturalVanilla
Natural Vanilla Extract Read More »
Vanilla paste is one of those things that once you try it, you won’t go back. It’s got all the flavour of a whole vanilla bean but in a thick, easy-to-measure form… and those little black seeds? They show up in everything you bake, which honestly makes your food look as good as it tastes.
We use real vanilla beans in our vanilla paste, so what you’re getting is the genuine thing. No shortcuts, no artificial flavouring. Just pure vanilla paste made here in Australia, from our facility in Fremantle, WA.
Perfect for custards, buttercreams, ice cream, cheesecakes, or anything where vanilla is the star.
Shop the link in bio.
#vanillapaste #vanilla #australianmade #bakingessentials #naturalvanilla #fremantleWA #vanillabean #homabaking #australianowned
Vanilla Paste Magic Read More »
Cakes & cupcakes
Custards & crème brûlée
Cookies & biscuits
Ice cream
Cheesecakes
Granola
Yoghurt & overnight oats
Smoothies & milkshakes
Pancakes & waffles
Coffee & lattes
Whipped cream & buttercream
Porridge
Salad dressings
Marinades
Available in sizes from 50ml all the way up to bulk, because once you taste real vanilla, you’ll never go back.
Have you considered Read More »
Just like wine carries the character of its region, vanilla beans reflect their terroir.
Madagascar (Bourbon Vanilla): The classic. Rich, creamy, and deeply sweet. The benchmark most people know and love.
Indonesia: Earthy, woody, and slightly smoky. Bold and complex. A favourite in bulk vanilla beans for professional kitchens.
Tahiti: Floral, fruity, and delicate. Gorgeous in custards and pastry creams where you want a lighter touch.🌺
Papua New Guinea: Balanced and rounded, with natural vanilla extract notes that sit beautifully between Indonesian and Bourbon profiles.
At Natural Vanilla, we source direct from growers across many regions so you can choose the profile that suits your recipe…
Which vanilla origin are you most curious about? Drop it below 👇
