food & drink


What's new in food and drink. The latest trends for you to try over the coming months


THE INGREDIENT... KOMBU


Known as kelp and also referred to as sea tangle, oarweed and sea girdle-this is a large, plant like alga, growing in the underwater forests in shallow oceans. For many years it has been commercially cultivated. A staple of East Asian cooking, it has a punchy, salty taste.


How to eat Magic up seaweed butter to enrich vegetable soups and pulse stews; toast one sheet of nori under the grill for three to four minutes, then break it up and blend, along with 1.5 tsp kelp powder, into 125g unsalted butter. Stir through squash risotto, melt over grilled scallops or just lick it from the spoon.


TRY... A BREAKFAST MARTINI


Because a martini is a great way to start the day


Ice


2 tbsp fine-cut marmalade 100 ml gin 2 tbsp triple sec/Cointreau 2 tbsp lemon juice


Put the marmalade in a cocktail shaker with the gin and triple sec and stir until the marmalade has dissolved. Fill the shaker with ice, add the lemon juice and stir well until the shaker becomes frosty. Pour the sparkly liquid through a sieve into a chilled martini glass.


GUT FEELING


Get your fermentation fix with one of our favourite kombucha tipples


.


BREW DR CLEAR MIND


A fan favourite, this wonderful blend of rosemary, mint, sage and green tea creates a distinctly smooth herbal flavour worth savouring. Add some ice cubes for a fresh sundowner.


ORIGINAL ORGANIC AND RAW The GT’s Classic blend is fermented over 30 days and offers a classic bite with some naturally occurring alcohol and active enzymes. While not alcohol free, it's still a nice choice.


CAPTAIN GUTSY RASPBERRY


The award winning formula benefits from zingy raspberry adding antioxidants, green tea and vitamins into this handcrafted


beverage. A feel good health drink in one.


IT'S A THING… MUSHROOM COFFEE


Not just for omelettes anymore, baristas are adding fungi to your morning brew. While some experts claim health benefits like improving


cognitive function, there hasn’t been much research on the actual impact of superfood ‘shrooms.


COOK'S TIP ASPARAGUS


Wrapping asparagus in a damp tea towel before popping it in the fridge is meant to slow down any loss of sweetness for one or two days.


DON'T THROW IT ONION SKINS


If you are tossing your onion skins in the trash, you are missing out on big flavour! You can use them to infuse flavour into your soups, stocks, or sauces. They will also give your stock a darker rich colour. If you are making rice, add a few onion skins (or garlic skins) to the rice and water. As your rice cooks, it will take on the delicious flavour of the onion, but the taste won’t be overbearing. It's a waste not to... go on use those skins.


ONBOARD | SPRING 2021 | 81


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