food & drink
What's new in food and drink. The latest trends for you to try over the spring months
THE INGREDIENT...
SNOWBERGINES Why is everyone talking about them? Vegans all over Europe are fighting over white aubergines, or snowbergines. While Americans named the vegetable ‘eggplant’ due to its resemblance to a goose egg, most of us have only ever laid eyes on anything but the purple version. Cultivated in India for centuries, these days the white-skinned fruit is being recognised for its capacity to take on more flavour than the purple.
What do they taste like? The aubergine is creamier than its purple cousin, without any of the bitterness.
Health factor White aubergines absorb less moisture than the purple vegetable, which means they soak up less oil.
Do say ‘I can really taste the textural difference with these snowbergines’
Don't say ‘What's this ostrich egg doing in my provisioners box?'
WHAT'S HOT IN...?
FRUIT AND VEGETABLES
Kiwiberries They look like olives and taste like kiwi but with a rather pleasing sharp edge. The great thing is that the skin is smooth, not furry, so you can pop them in your mouth whole.
Watermelon radishes They have the peppery turnip flavour that you’d expect, but are extremely pretty when sliced- you can see where the got their name. All sounds very gimmicky but the taste is great.
A NEW REVOLUTION
Japanese gins are having a moment - these are our favourite ones to try
KI NO BI GIN
Base includes juniper orris and hinoki, a type of Japanese cypress tree, giving a woody, sweet and earthy bite. Ginger is the base spice ingredient. Similar to some southern hemisphere gins.
IT'S A THING...SWEET HUMMUS
It started with chocolate hummus, but now that’s the tamest flavour on the market. Suddenly we have
snickerdoodle and red velvet hummus, strawberry, cherry and mango. Sprinkles, hot fudge and a whipped cream topping are not too far off.
TIME TO TRY COOK'S TIP
To instantly perk up salad leaves, plunge into a bowl of iced water and leave to rehydrate until the leaves have crisped up. Drain on kitchen paper and use immediately, or store in the fridge in a sealable plastic bag with a sheet of damp kitchen paper.
ROKU GIN
Roku Gin is the first craft gin from Japan's legendary Suntory brewing company. This expression is made using six Japanese botanicals that provide a
whistle-stop tour of the four seasons.
Wild garlic will soon be sprouting everywhere. You’ll know if you’re near it from the intoxicating scent that it gives off. You can use it to make potent pesto, or gently blanch the leaves to serve as a foil for roast meat, fish or veggies. If you’re really into flavour, wild garlic soup is fab, but don’t plan a romantic liaison anytime soon……
SAKURAO GIN
Featuring 9 botanicals with imported
junipers, and a zesty hint of citrus this gin delivers sweet lemon and mandarin notes. Ideal for martinis, but if using as the base for a GnT, leave out the slice...
WILD GARLIC
ONBOARD | SPRING 2019 | 81
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144