food & drink


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


THE INGREDIENT...


CALAMARI What is calamari? Calamari is a culinary term used to refer to squid as food. In Italian, calamari (plural for calamaro) can be used in reference to the animal and squid versions of food.


Where does calamari come from? Squid exist in every ocean and sea (with the exception of the Black Sea) and half of the total global squid consumption occurs in Japan, where is it called Ika.


Are calamari healthy? Squid is mostly protein, with small equal percentages of fat and carbohydrates. It's healthy, low-calorie protein rich in zinc, niacin, and vitamin B12. Though all around a very healthy ingredient, squid does have a high cholesterol count like shrimp. The cooking method can drastically impact how healthy it is once served - breading and frying calamari rings transforms it into a food that's high in carbohydrates, fats, and calories.


WHY DON'T YOU TRY...


A REALLY GOOD BARBECUE SPICE


THE SALT LICK DRY RUB Originating from Austin Texas this classic dry rub is a secret combination of sea salt, pepper, cayenne and garlic powder. Just get the meat straight out of the packing, rub, leave for 10 minutes and slap on the BBQ.


SCOTTS BARBECUE SAUCE This spicy old family recipe from Goldsboro in North Carolina is sugar free, fat free and remains a closely guarded secret. Spiced up just a little back in 1946, shake well and apply liberally.


AVAILABLE IN CANNES


It's time to ditch your corkscrew. Canned wine isn't just a passing fad


THE UNCOMMON BACCHUS


The 2018 bubbly white is made from the Bacchus grape. It is crisp, dry, and lightly sparkling, offering delicate notes of pear, grapefruit and elderflower. Perfect for a jolly good natter.


IT'S A THING...AJI AMARILLO This yellowish chilli from Peru


combines fruity flavours with a punchy heat. It’s considered one of the defining ingredients in Peruvian cuisine and plays a major part in many ceviche recipes as well as a sauce for everything from chicken to potatoes.


ON TREND


STONEROLLED TEA


Roasted tea leaves are ground at a slow speed using traditional granite slabs until it is a fine powder. This tea has been developed specifically to be made with milk


COOK'S TIP


Are your soft herbs slightly past their best or wilted? Whizz them with olive oil and freeze in an ice cube tray for instant flavour-packed fixes to finish soups, steaks and stir-fries.


NICE PALE ROSÉ IN A CAN


Lively, crisp, dry and seriously drinkable, this classically styled French pale rosé is from the Languedoc-Roussillon region; dry and crisp with hints of dried strawberries.


(either dairy or plant-based) and can be simply mixed with cold milk, whisked with warm milk, or made as a shot with textured milk like a latte. In cold milk the tea tastes uncannily like chocolate milkshake with a lot of natural sweetness from the roasting, and a comforting malt-drink flavour.


MOST WANTED PINOT GRIGIO The ever popular Pinot Grigio grape is now available with fizz! This lightly sparkling Pinot Grigio hails from Hungary, (really...) It is fresh with a peachy hint.


ONBOARD | SUMMER 2019 | 87


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