From the sizzling sound of oil in a pan to the rich, creaminess of butter melting, describe a more sumptuous smell than when fat hits the heat; each fat with its own unique aroma and flavour there is nothing quite like it.
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Rhubarb, you either love it or you hate it. Bewilderingly identified as a vegetable, it is famously used in desserts, and often referred to as the pie plant. Notorious for its tarty flavour, rhubarb naturally prefers a cooler climate, with plenty of water and shade to successfully grow.
The sweet sound of sizzling, the tranquilising smell of smoke, the inner homo sapiens senses being triggered – food is close by, the BBQ has been lit. Whether its sausages, tomatoes or s’mores there is nothing like the sweet tangy flavour of smoked food to add depth to any dish.
Summer has arrived! The sun is shining, the parks are filling, picnic season is upon us, and everything tastes better in the sunshine. What greater flavour to bring to the party than the classic strawberry – known for its bright red colour, sweet aroma, and juicy texture. Although not a new flavour, this attractive little fruit continues to rank as one of the UK’s top favourite flavours every year, and this year is no exception.
How much HEAT, is too much? A nation dividing question, either you want the heat to blow your head off or you are afraid to touch anything attached to the word ‘hot’ for the fear of blowing your head off. These widespread views have never stopped chefs from creating masterpieces to showcase what adding a little bit of heat can do; sensational pairings to create a complexity of tastes while demonstrating the diverse nature of heat on a dish.
Canada, the land of the maple tree; known for not only beautiful landscapes and valuable wood products, but sustaining the maple syrup trade. An industry with an estimated harvest of $133 million, the USA accumulating 60% of global sales, maple syrup is unquestionably Canada’s little gold mine – no wonder the great maple syrup heist of 2012, where $18.7 million worth of maple syrup was secretly replaced with water, is still being talked about
The crinkling of foil, the snap of the chocolate, the unmistakable sound of an Easter egg being broken into – this can only mean one thing; Spring has arrived. As the shelves become full of Easter wonders, it’s only appropriate that chocolate is in the spotlight; but what new excitement is on the shelves this year?
CITRUS IS BACK! While we continue to be inspired by global influence, Mexico takes centre stage with Latino flavour combinations storming the market. Frequently seen paired with tequila, lime is making a comeback and is predicted as one of the upcoming flavours in the snack market.
