Garlic for dessert?
Everybody who attended this year’s WDCD event knows what foodpairing is all about. For those of you who couldn’t make it, here’s a brief introduction.
Foodpairing, in brief, is a scientific approach to combining foods that share flavour profiles at a molecular level. It’s the brainchild of Belgian food scientist Bernard Lahousse, who set up the website foodpairing.com to introduce the concept to chefs and anybody else interested in food innovation.
Both the Foodpairing website and accompanying blog offer readers recipes for dishes based on complementary, and eyebrow-raising, pairs of ingredients. And just like WDCD, the people at Foodpairing.com have fallen under the spell of all things Brazilian.
So why not take a moment to check out some Brazilian-inspired dishes like the empanada, which bring together ingredients you never thought you’d see sharing the same plate.
And while you’re at it, check the latest posts for stylish recipes with black garlic.
And speaking of black garlic, ever had it for dessert? Taste this tantalizing Bresc Black garlic puree with chocolate, plums and strawberries.