food & drink
What's new in food and drink. The latest trends for you to try over the summer months
THE INGREDIENT... MICRO HERBS
They’ve become a favourite way for chefs to add a final, airy flourish to dishes. Their colours, shapes and often intense flavours can help link other elements on the plate. Here’s what you need to know.
WHAT ARE THEY?
Micro herbs are the shoots and leaves of salad and herb plants harvested while still seedlings.
WHAT SORT OF PLANTS?
Pretty much any edible leaves can be grown in micro form, from spicy mizuna, mustard and nasturtium leaves, through ref chard and amaranth to aromatic baby basil, coriander and celery leaves.
HOW TO BUY THEM?
Until recently you either needed to grow your own or find a specialist supplier but supermarkets are getting in on the act now.
WHY DON'T YOU TRY?
HIERBAS IBICENCAS If you are anywhere close to Ibiza this season you must try Hierbas
Ibicencas.The traditional recipe uses a base of anisette and then macerate for a short period of time a wide combination of aromatic herbs from the Pitiusan forests, along with other elements. The most common herbs used are fennel, thyme, rosemary, lemon verbena, lavender, eucalyptus, juniper, oregano, lemon and orange leaves and star anise among others. Family recipes are closely guarded secrets and handed down through the generations. The result is a fusion of flavours that surround the anise, none of them standing out in excess over the others. With a bright amber colour, it is sweet with an alcohol volume of between 24 and 38 degrees. Gorgeous.
GET YOUR
FIZZ ON Make a splash with one of these instagram ready carbonated waters
BUBLY
An unsweetened sparkling water that playfully instigates fun and positivity in everyday life. Available in 8
flavours, bubly sparkling water pairs crisp, sparkling water with natural fruit.
DON'T THROW IT
SQUASH SKINS
When preparing squash or other root vegetables, don’t throw away the skins. Drizzle with a little olive oil, season and then bake in the oven for 10 to 15 mins to make crisps. They make the perfect appetiser on their own or with dips.
SUPER SUMAC
The Acai berry has an ORAC (Oxygen Radical Absorbance Capacity) of 73,000 which gives it 15 times more antioxidants than a blueberry. Given that, you may be tempted to eat those purple bowls and bottled drinks daily!
This is the most under-the-radar superfood you'll find. A spice primarily found in Middle Eastern cuisine, it has an antioxidant measurement that raises the bar off the chart… because no other food is higher! At 312,400 it’s 176 times higher than the overrated kale. But remember this is a spice, so eating 100 g of it (versus 100 g of kale) would be quite difficult. But since its antioxidant content is so high, fortunately a little does a lot and a great salt alternative.
DASH
Using wonky and unattractive fruit and vegetables, the no sugar and no
sweetner drinks are crafted in the UK with no fake flavours or calories. Flavours include Rasberries, Cucumber and Lemon.
LA CROIX
Other than figuring out how to pronounce the name ‘Darling’, La Croix offers great branding, a myriad of flavours and zero calories, fat, sodium,
carbs, sugars and protein with the actual water all sourced in the USA.
ONBOARD | SUMMER 2018 | 103
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