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Sunday, April 17, 2016

What we’re eating

Read our weekly food trends update to discover right-now ingredients, fun foodie events, Instagramable restaurant dishes, exciting street eats and exactly what you should be eating to stay ahead.
On our radar this week...

Our one year anniversary!

It's official – our weekly food diary is one year old! We've been looking back through the archive at all the exciting food trends we've discovered over the last 12 months. We've sampled global sensations like Sri Lankan hoppers and Nikkei cuisine, sipped on savoury cocktails, created a supersized 36-egg shakshuka and nibbled on mochi, matcha, mangalitsa and more. We've documented it every step of the way to bring you the best, bang-on-trend, exciting eats out there, so join us in reminiscing over the last 12 months in food.


Cheese & British charcuterie

Big appetites and lovers of bold flavours only need apply for this one. This week we learnt how to match cheese with charcuterie with a little help from cured meat specialists Cannon & Cannon and artisan dairy purveyors Paxton & Whitfield. Flavour combinations included creamy blue Beauvale with a rich blood, cocoa and red wine salami and a creamy, delicate Windrush goat's cheese with a sweet, air dried pork loin. All Cannon & Cannon products are sourced from independent UK producers, so if you want to know more about the burgeoning British charcuterie scene, their online selection is a good place to start...

Tuna with nori

The seaweed trend continues apace, and this time it's been magically conjured into burger form across the pond in Hopdoddy Burger Bar in Austin, Texas. A perfectly spherical piece of seared ahi tuna piled up with crispy nori chips, honey wasabi sauce, pickled ginger and pea shoots, stacked in a brioche bun with sweet white onion and tomatoes – we're struggling to think of a snazzier ocean catch.

Last week we tried...

Wild garlic

The wild garlic season is short so we’re snapping it up while we can. Easy to identify, delicious and prolific – perfect fodder for a budding forager. Pungent when eaten raw, the leaves mellow with cooking, lending a delicious depth and vibrant green hue to dishes. We whizzed ours into pesto and used it to stuff a loin of pork for a seasonal spin on our usual Sunday roast. Check out that super crispy crackling!

Sorrel aioli

Sorrel comes into season in April, and its fresh, lemony flavour makes a perfect pairing to rich dishes. We tried it incorporated into aioli, served elegantly in a shell with tempura oyster at our very own Rosie Birkett's pop up at J Sheekey Oyster Bar. A harmonious balance of flavours, with a citrus kick to cut through the tempura batter.

Hedgerow foraging

Who needs the supermarket when you’ve got the great outdoors? Food editor-at-large and keen forager Barney took a trip to Wales this week, and picked this beautiful floral salad mix. Along with wild garlic shoots, he served up fresh primrose flowers, known for their subtly sweet taste, and wall pennywort leaves, adding a succulent, crisp texture.


Never heard of kombucha? We bet you will soon. This fizzy, fermented tea has already taken off in a big way in the US, and is set to soar in popularity on British soil too. Made using a less-than-appetising sounding symbiotic culture of bacteria and yeast (or ‘scoby’), the taste is actually very appealing, with a delicate balance of sour and sweet. We sampled this ginger-infused flavour from Equinox Kombucha, served at raw restaurant Nama in Notting Hill.



We love sushi, but this clever twist on a classic from Sosharu has us in a spin. Not your usual cone of seaweed, this tuna, spring onion, tobiko and sushi rice ‘temaki’ with mini bottle of spiced mayo is like a taco in shape. We loved its amazing crunchy yet pliable texture thanks to some stealthy deep frying.

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