There are some things that just go together like peanut butter & jelly, fish & chips, or Tweedledee & Tweedledum. The abundance of culinary delights such as apples with cinnamon or lemon with lime always show up together, akin to Lewis Carroll’s enduring characters. But recently, we’ve seen a few food combinations that leave us wondering just where this is going. Think salt & caramel, chocolate & mint, or Nutella & pretty much anything! Somehow though, they do manage to conjoin remarkably well and mostly end up on the menu.
Some such amalgamations are discovered entirely by chance. Maltesers plus a bucket of freshly popped hot popcorn equals inventive genius! What about leftover cheesy pasta? Spread it between two slices of bread, and pop it in the sandwich press for a new take on a grilled cheese toasty. Double carbs never sounded so good!
Other gastronomic alliances are merely a result of flavours and customs evolving from one culture to the next. Sumac, for example, is a typical Middle Eastern and Mediterranean spice that is working its way into Western cooking. Its tangy lemon undertones pair excellently with grilled poultry and fish. Juniper berries are another inspirational addition to our pantries, as besides being the defining characteristic of gin, their pepperiness and fruitiness adds a wonderful component to marinades for pork, beef or venison. Prosciutto and melon is a further illustration of a fairly new partnership on the food scene, but the salty dryness of the prosciutto combined with the juicy sweetness of the melon works oddly well together.
One of the newest trends is to merge floral elements with our most familiar foods. Once relegated to potpourri and scented soaps, dried lavender actually has excellent nutritional benefits and a soft and subtle aroma. It’s agreeably refreshing when added to lemon-infused water on a hot day or add it to apple muffins for a pleasing lift to your morning tea treat.
We might be used to reaching for sage and rosemary for our savoury concoctions, but try them out in your sweet baking, and you’ll be pleasantly surprised. Basil, traditionally paired with tomato in Italian dishes, is not uncommon on the dessert menu. Sweet basil has an undertone of cloves, adding a piquant note to fruit dishes, for instance strawberries or peaches. Be daring, and try a bowl of fresh strawberries with a chiffonade of sweet basil, a generous sprinkle of sugar and a splash of balsamic vinegar! You’ll be utterly blown away by the new taste sensation.
For the adventurous chef, there are always yet more exotic flavour fusions just waiting to be tried. Be bold in your cooking; you’ll learn to expect the unexpected, and you’re bound to be amazed!
Recipe Inspirations
Creamy Werther’s Original Dip- Thermomix
Strawberry Custard Tarts with Sweet Basil Pesto
