food & drink


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


THE INGREDIENT CAPERS


WHAT IS? DIRTY SODA


Dirty soda is a Utah favourite that's been popular in the state for more than a decade. It's a soda of your choice (typically a cola, but it can also be made with root beer, citrus-flavoured soda, or even lemonade), cream, and flavoured syrup. The original version is: Diet Coke over ice, with coconut syrup, lime juice, and half and half. It’s creamy and refreshing all at the same time. Think of dirty soda as a customisable non- alcoholic fizzy cocktail.


CURRENTLY TRENDING ALL AROUND THE EDGE


Goodbye humble salt-rim, hello gourmet rims. Yes, mixologists are jazzing up their creations with a variety of wild and wonderful glass garnishes. Think a sprinkling of rosemary, salted popping candy, matcha powder or even bacon salt. Bartenders are experimenting with scents in order to amplify the experience for their customers. It adds a new dimension to classic cocktails without diluting the ingredients. A mouthful of table salt feels a bit ordinary in comparison.


SAY YES TO


PURPLE POTATOES Admittedly their USP


is that they look good in photos, but these


amethyst-like tubers have nutritional merits too. Anthocyanins cause the purple pigment in foods. These antioxidants have been shown to support neurological health.


IT'S GOOD FOR YOU


Shirataki Noodles AKA miracle noodles (is that a red flag I see?) these are fat-free, gluten-free all but calorie free. Some things really are too good to be true. Made from a fibre called glucomannan, they can cause bloating, flatulence and diarrhoea.


BOTANICAL BOOST


Step up your aperitif offering with these first class vermouths


STARLINO ROSSO ITALIAN VERMOUTH


This vermouth is a charming blend of Marsala and Trebianno wines infused for 30 days then distilled with several varieties of wormwood and other botanicals.


LILLET BLANC


A top-drawer white wine-based aperitif from Bordeaux, made with local wines blended with fruit brandies and matured in oak for between six to twelve months. Available in rouge and rosé.


ASTERLEY BROS ESTATE ENGLISH SWEET VERMOUTH Made with Pinot Noir grapes grown at Gusbourne Estate in Kent and 31 botanicals including orange, cacao, rosemary and wormwood.


Capers are the immature, unripened, green flower buds of the caper bush. Brined or dried, the caper is valued for the burst of flavour it gives to dishes. The caper is a prickly perennial plant native to the Mediterranean and some parts of Asia. Its use dates back to 2,000 B.C. where it's mentioned as a food in the Sumerian Epic of Gilgamesh. It is dried in the sun and then pickled in vinegar, brine, wine, or salt. The curing brings out the tangy lemon-like flavour.


ONBOARD | SPRING 2023 | 117


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  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174  |  Page 175  |  Page 176  |  Page 177  |  Page 178  |  Page 179  |  Page 180  |  Page 181  |  Page 182  |  Page 183  |  Page 184