food & drink


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


THE INGREDIENT... BANANA BLOSSOM


What is it? The banana blossom is the flower that grows on a banana plant. It is also popularly known as the banana heart or banana flower, where the fruit, banana, are grown from. The flower is shaped like a water or tear droplet with red-purple skin.


What does it taste like? It has a fleshy, chunky, and flaky texture but its taste is quite neutral due to its fibrous capacity but it does have a slightly nutty and fruity flavour. You can eat the banana blossom raw or cooked but when preparing for consumption you must be careful, because it contains a bitter sap that you should get rid of, in order to avoid your meals tasting bitter. It makes the perfect vegetarian alternative to fish.


IT'S A THING… TRY...A LAVENDER MARTINI


Lavender essence 1 shot gin 1 shot of vermouth Lemon Lavender flower head


Mix 1 to 2 drops of lavender essence with the gin and vermouth, or vodka if you prefer. Finish with a squeeze of lemon, a twist of peel and a lavender flower head.


ADULTS EATING BABY FOOD Squeezable food pouches are not just


for kids anymore. Whether you're eating fruit puree as an easy snack on-the-go, the trend harkens back to a simpler, Capri Sun-fuelled time. It makes sense that some grown-ups are ditching silverware for pouched-based meals.


DON'T DON'T THROW IT CUCUMBER


Save the peel to add to the water jug for a gorgeous flavour. Meanwhile you can chop the seeds and freeze in ice cube trays for a flavourful addition to a G&T.


PRE-MIXED


TIPPLES Crack open a chilled cocktail, swig it straight from the can or go all posh and pour into a glass


.


BOMBAY SAPPHIRE GIN & TONIC Ready to go,


wherever you are. It combines the signature vapour- infused London Dry Gin with the perfect balance of tonic water, for a superior taste experience.


CANTAILS GIN PALOMA


An interesting twist by using gin instead of tequila. The


addition of thyme and bergamot gives the cocktail a new


dimension of vegetal and citrus undertones.


THOMAS TIPPLE RASPBERRY BELLINI Perfect for the summer. A super delicious, refreshing, tantalising quaff. The humble Raspberry Bellini is a blend of fresh raspberries and sparkling wine, as simple as that.


COOK'S TIP HOME MADE YOGHURT


Use your insulated coffee mug to make yoghurt overnight. In a pan gently heat 500 ml of milk for (or however much fits in your cup) to 95° (just starting to bubble), then leave to cool to 45°C (warm to the touch). Stir in 2 tbsp of live natural yoghurt, pour in the cup and pop the lid on. Wrap in a tea towel and leave at room temperature for 8 hours or overnight. Store in the fridge and use 2 tbsp to make your next batch of yoghurt.


ONBOARD | SUMMER 2021 | 105


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