We love to keep on top of the latest delicious foodie trends - so we asked for some insight from one of our fantastic Culinary Experts, Tracy Hirst.
She gave us her take on on three of the most exciting and inspirational trends right now!
Botanical Infusions
We’re seeing flowers being used more and more as a way to add flavour to gourmet creations.
“Gone are the days of flowers just garnishing your desserts or sprinkled in your salads,” Tracy says: "They are starting to take centre stage - take [four-time winner of Restaurant magazine’s Best Restaurant in the World] Noma’s Fried Marigold flowers with Egg Yolk and Whiskey Sauce.”
“Petals are also being infused in braised meats for that subtle scent and hint of flavour - while lavender-aged Tomahawk steaks are next level for meat lovers.”
“We’re also seeing the way the natural oils from freshly picked herbs and flowers to make an aromatic curing mix that achieves a stunning effect in flavour and aroma.”
Functional Mushrooms
(Image credit: Bonnie Mocchetti)
As Tracy points out, “The health benefits of mushrooms are hard to ignore - they are proven to boost your immunity and support heart health.”
Functional Mushrooms like Reishi, Cordyceps, Lion’s mane and Chaga are traditionally used to fortify your health against ageing and disease.
“And with the modern world getting more and more intense,” she says, “the magic of medicinal mushrooms are helping us keep our immune systems strong, our adrenals healthy and the body nourished.”
“These powerhouse mushrooms are popping up everywhere - for instance, check out SuperFeast’s Medicinal Mushies and Tonics.”
Concentration of flavour: Fermentation, Dry Ageing and Curing
(Image credit: Kimberton Whole Foods)
We’re seeing chefs continue to deliver enhanced flavour experiences - one way being via fermentation.
“Now that we all know the health benefit of Sauerkrauts and Kombucha, our guts are a happy little garden of good bacteria,” says Tracy. “With the general public now having this understanding - it’s allowed Chefs to push the boundaries by experimenting with fermentation.”
“Chefs are using microorganisms to coax new and complex flavours out of food. This results in a liquid powerhouse that can elevate a dish with an incredible depth of flavour.”
Dry-aging and curing is also increasingly trending. “Dry-aging results in the concentration of the natural flavour of the meat as well as tenderizing by breaking down the connective tissue. It also promotes the growth of a natural mold species on the surface of the meat.”
A big thanks to Tracy Hirst for her invaluable knowledge! At Winning Appliances, we’re all about sharing information that provides food for thought to broaden your culinary horizons - stay tuned for more at our Inspirations blog!
