By Vivienne Pearson
Most naked dips start in a pool or at a beach, but as this is the food section of The Echo, we’re talking about Naked Byron Dips, where the ‘naked’ means that they are made with only fresh and natural ingredients (no numbers in sight).
Finding that they recently released two new unique dips – Turmeric & Ginger, and Kale Pesto – I was curious to find out how new flavours are developed.
The starting place, according to co-owner Anthony Goddard, is not in a pool but in his kitchen at home. The inspiration for both new flavours came from his wife, the appropriately named Ayla Garlick, whom Anthony describes as a ‘real foodie’.
An initial recipe for the turmeric dip had vibrant colour but was lacking something tastewise, until Anthony’s backyard provided the secret ingredient – kaffir lime leaves. For the Kale Pesto, the secret ingredient is activated pecans. Anthony wanted something different from the usual pinenut-based pesto and tried several options before settling on pecans.
The next step is taste testing by everyday punters. ‘The staff in the bank look forward to my coming in!’, Anthony laughs, adding that he once took an esky load of pesto to the Brunswick Heads Fireworks display, handing out free samples in exchange for feedback.
Perfecting the final recipe in commercial quantities is not as challenging as it sounds: ‘I’m talking to the chefs all the way through,’ says Anthony. The next step is distributor trials and then it’s finalised and yours for the buying.
Whether you choose to eat fully clothed in your kitchen, or naked while dipping in the pool, is entirely up to you.
Aaron Bellamy showcases some new Naked Byron Foods at the Byron Food Hub opening. Photo: Greg Saunders Photography
