{"id":17997,"date":"2011-03-27T10:43:55","date_gmt":"2011-03-27T08:43:55","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=17997"},"modified":"2011-03-27T10:43:55","modified_gmt":"2011-03-27T08:43:55","slug":"flavour-marriages-make-good-chefs-great","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/restaurant-news\/flavour-marriages-make-good-chefs-great\/","title":{"rendered":"Flavour marriages make “good chefs great”"},"content":{"rendered":"

\"\"<\/a>New Hotel & Restaurant<\/strong>\u00a0 Foodservice guest columnist,\u00a0Jodi-Ann Pearton of The Food Design Agency, has written in the most recent issue about ‘Flavour Banks’, and has presented a list of five new flavour marriages.\u00a0\u00a0 Some of the new trendy flavour marriages sound like\u00a0bizarre combinations, but will become commonplace over time, as they are increasingly experienced in restaurants and at dinner parties.\"\"<\/a><\/p>\n

Pearton writes after a recent trip to France and Italy, where she attended Bocuse D’Or 2011, “the most prestigious individual culinary competition in the world”, according to her.\u00a0\u00a0 Her trip inspired her, and she says that it opened her eyes to a “whole new world.\u00a0 A world where food is president, where freshness is perilous and where flavour is paramount”.\u00a0\u00a0 Flavour was the central focus of her impressions, being “the make or break component of any dish”, a combination of taste and smell.\u00a0\u00a0\u00a0 She writes quite technically about adding and mixing flavours as if one is ‘withdrawing and depositing from a flavour bank”.\u00a0\u00a0 So a chef cooks by using the unique flavours of the individual ingredients, and then combines them and even spices them up.\u00a0 Basic seasonings and fragrant vegetables create a masterpiece on a plate, she writes, creating a “flavour bank”.\u00a0<\/p>\n

Pearton saw the reality of this focus on flavour in the European markets, where every supplier knows his\/her fruit, vegetable and spice, as do the shoppers at these markets, and this knowledge is shared amongst those that one is cooking for too.\u00a0\u00a0 “The open channels of communication result in a high level of dining in these communities” as a result.\u00a0\u00a0 Flavour combinations create an extra dimension to a dish, says Pearton, and experimenting chefs are the ones coming up with unique flavour combinations.\u00a0 “The palate is an unworked canvas and as cooks we have the ability to create masterpieces upon it as long as we are not afraid to be creative”, she concludes.<\/p>\n

In the article the top five traditional flavour combinations are listed as Tomato and basil, Lamb and mint, Beef and horseradish, Chocolate and orange, and Fish and lemon.<\/p>\n

\"\"<\/a>The “Top Five new flavour marriages” are the following, according to Pearton:\u00a0<\/p>\n

*\u00a0\u00a0 Kumquat and cranberry<\/p>\n

*\u00a0\u00a0 Fresh water trout and sweet corn<\/p>\n

*\u00a0\u00a0 Lemon verbena and wild mushrooms<\/p>\n

*\u00a0\u00a0 Lime leaf and pink peppercorn<\/p>\n

*\u00a0\u00a0 Cabbage and toasted coconut.<\/p>\n

Hotel and Restaurant<\/strong>, March 2011.\u00a0\u00a0 www.hotelandrestaurant.co.za<\/a>\u00a0 www.jodi-ann.co.za<\/a><\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com<\/a>\u00a0\u00a0 Twitter: @WhaleCottage<\/p>\n","protected":false},"excerpt":{"rendered":"

New Hotel & Restaurant\u00a0 Foodservice guest columnist,\u00a0Jodi-Ann Pearton of The Food Design Agency, has written in the most recent issue about ‘Flavour Banks’, and has presented a list of five new flavour marriages.\u00a0\u00a0 Some of the new trendy flavour marriages sound like\u00a0bizarre combinations, but will become commonplace over time, as they are increasingly experienced in […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[124,266,20,528,21],"tags":[10717,32378,10718,10716,10715,2220,10438,4101,4102,32373],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t