dry heavy panoron a hotplate over medium heat. It imparts a delicate smokey flavour which works best with white meats and starchy vegetables which are slowly cooked in the paperbark so that the smoke created when the natural oils in the bark are combusted and absorbed into the fats in the food.
Of course you can also use paperbark for its visual appeal and bake fish in its own juices and without added oilsorfat; although we'd recommend our paperbark smoke oil for these more delicate, fast-cooki