7th Jan 2011 - 00:00
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Flavour experts at Schwartz have teamed up with leading chefs across the food industry to identify five flavour pairings to look out for in 2011.
Members of the Craft Guild of Chefs were invited to share their thoughts and submit ideas on how they thought the pairings might appear on our plates in the forthcoming year.
Christopher Basten, executive head chef at the London Marriott Hotel County Hall, believes coriander and fennel offer great textures with a fresh and 'ziggy' combination of flavours. Meanwhile Nick Vadis, UK executive chef for Compass Group, commented on turmeric and tomato: "This combination allows the subtle Asian influence of turmeric to fuse with the acidity of tomato. Coupled with a delicate fish and the coolness of raita, anyone is able to create a great tasting dish."
Simon Hulstone of the Elephant Restaurant in Torquay, believes cinnamon and hazelnut is an easy pairing for a dessert but he says he has used it in a salad instead. "A chilli/cinnamon sauce works well with the sweetness of scallops and roasted hazelnuts bring the dish back with a strong, earthy feel."
To offer inspiration to others, the pairings; coconut and chive, oregano and butter beans, coriander leaf and fennel, turmeric and tomato and cinnamon and hazelnut, have been used to develop a collection of recipes. James Millward, commercial director, McCormick UK Ltd added: "By engaging with chefs and cooks across the industry, we have discovered some wonderful recipe ideas that help to bring our 2011 Flavour Forecast to life and we hope that others will be able to use this fantastic tool to get their creative juices flowing!"