ite unlike the harsher wood smokes of mesquiteorhickory commonly used in American cuisine.
Try Bluegum smoke oil in dressings and mayonnaiseorsimply use it as a splash over prepared pastaorpesto, cooked vegetables and grilled meats, poultry and seafood. It is best used in cooking as a finishing splash rather than a marinating oil. Add other Australian seasonings, herbs and spices for more complexity. Even test out some Bluegum smoked ice creamorother dairy desserts.