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.
Kombucha
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.
Temaki
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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