How to Use Vanilla Beans, Paste and Extract

Chef Secrets

What’s the difference between vanilla beans, paste and extract?

Broken Nose Vanilla all contains the same aromatic oiliness. Use beans for authenticity – split the pod lengthwise with a sharp knife and scrape the seeds into your creation. There’s lots of flavour in the outside of the pod, too.


Our vanilla paste contains the whole pod – seeds and all – so use paste for convenience, flavour and texture. 

For a pure smooth result, vanilla extract is best. 

Contact us if you have more questions… 

Vanilla Recipes

To show you how to use vanilla beans, paste and extract we have selected a few of our favourite recipes. 


We generally associate vanilla with desserts and ice cream, but it’s extremely versatile and can enhance your savoury, seafood and meat dishes, too. Why not be adventurous and try our sensational Vanilla Caramelised Balsamic Vinegar on everything from ice cream to roast veg or drizzled over your still-sizzling steak or seafood. Or for a burst of flavour throw a dash of pure extract into your next banana smoothie.

How To Use Vanilla Beans

Yoghurt Pannacotta with Lime
vanilla recipes-panacotta


1 split vanilla bean in half, scrape caviar out 

1c milk

1c plain yoghurt

1/3 c caster sugar

1 sachet gelatine

Add a squeeze of lemon or lime if desired for a slightly tarter flavour.



  • Gently warm milk and sugar in a small saucepan.
  • Add split vanilla bean caviar and hold just off the boil for around 15 mins to allow the vanilla flavour to infuse.
  • Meanwhile, soak 1 sachet of gelatine in 1TB of warm milk until dissolved.
  • Whisk gelatine into the mixture in the saucepan – whisk thoroughly until all the gelatine has disappeared.
  • Little by little, add the warm mixture to the cold yoghurt in a bowl and whisk thoroughly until smooth.
  • Pour into slightly oiled moulds and refrigerate for at least 4 hours.
  • Serve in the moulds, or turn out onto a plate, and garnish with seasonal fruit or a twist of lime zest.

How To Use Vanilla Paste and Extract

Pineapple Upside Down Cake



100g unsalted butter

1 cup packed dark brown sugar

½ cup roughly chopped

macadamia nuts

8 slices pineapple

1 quarter tsp of Pure Vanilla Paste


1 ½ cups cake flour

2 ½ tsp freshly ground

Aussie black pepper

½ tsp baking powder

½ tsp baking soda

pinch of salt

150g unsalted butter

1 cup sugar

3 eggs

1 cup sour cream

3 TB fresh lime juice

1tsp pure vanilla extract*


  • Heat oven to 200°C.
  • Melt sugar and 100g butter gently in a small saucepan until the mixture is bubbly. Add the vanilla paste. Pour into a greased 9″(25cm) cake pan and to evenly coat the bottom. Arrange pineapple and macadamias on top of the brown sugar mixture – this will be the top of the cake.
  • In a bowl, mix together flour, pepper, baking powder, baking soda, and salt and set aside. In another bowl, beat remaining butter and sugar with a hand mixer until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, juice, and vanilla, and beat until fully mixed and smooth.
  • Beat in the dry ingredients until just combined. Pour batter into cake pan and bake for about one hour or until golden brown.
  • Cool for a few minutes, and then run a sharp knife around edges to separate cake from pan. Invert onto a serving plate, and let cool completely before serving with home-made vanilla ice cream.  

* The vanilla extract can be replaced with a vanilla bean in both the glaze and cake – it will still taste sensational.

Ways  to  use  vanilla…
“Observing nature guides our vanilla production – chemical and pesticide free.”
Matt and Fiona