Taste-of-sydney

Top Food Trends for 2015

Culinary trends are on par with clothes trends, in that they change with every season. One minute you’re social media feed is packed full of kale salads, the next bone broth soups are popping up. When Australia’s leading chefs came together at the Taste of Sydney festival last month, there were a number of new and exciting food trends emerging that we just had to share.

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Provided by Electrolux, here is a list of some of the most prominent ways you’ll be enjoying, sourcing – and cooking – your food this year.

Flavours

It’s time to toss away that ketchup and those packaged marinades, because this year it’s all about flavour and bringing food back to basics. “People want to see real food cooked properly. They don’t want molecular anymore. They just want flavour,” says My Kitchen Rules judge and owner of restaurant Four In Hand, Colin Fassnidge.

If you’re not much of the DIY cook, take a tip from Monopole, Bentley and Yellow chef Brent Savage, and try blanching some mint leaves and blitzing with some olive oil and vegetable oil for a simple, yet delicious minty dressing. The best part about creating your own sauce is you know exactly what goes in, therefore it’s preservative free and nutritious – depending on what you decide to incorporate, of course!

Fresh, seasonal produce

Recently, via your social media feed, you may have noticed everyone’s taking a trip to the famers markets and stocking up on fresh produce. Well, 2015 is proving to be the year of sustainability and growing your own. No one wants snap frozen vegetables and frozen goods from the supermarket anymore, instead people are opting for locally sourced produce, freshly caught fish and DIY vegie and herb gardens. The savings are enormous in comparison, not to mention fresh produce is more nutrient dense.

So, what’s the ultimate ingredient to incorporate into your cooking this Autumn? Massimo Mele from La Scala on Jersey says kale. Just when we thought the dark green vegetable had had its moment.

Using the whole animal

Obviously for vegans and vegetarians this definitely doesn’t apply, but for all of those meat eaters out there, it seems that cooking your meat whole is the best technique – and the latest trend – for achieving the most tender and moist result. While you’re most likely to come across this method at restaurants, carving a whole pig was recently demonstrated at the Taste of Sydney festival by chefs Colin Fassnidge and Carla Jones, and seemed relatively doable at home or at a barbecue with the right tools.

We’re not exactly sure how this one will go down via social media, but we can only imagine it would taste pretty darn good.

Taste of Sydney, Electrolux, Food Trends, 2015 Food Trends, Sustainable Food, Charcoal, DIY

Cooking over charcoal

Who’d have thought we would eventually resort back to cooking over an open fire pit? It’s probably because cooking over charcoal produces the most tender, mouth-watering and aromatic meat there is. This type of cooking method has quickly become the go-to for slow roasting beef and pork among restaurants, and is also becoming quite popular at home thanks to the revival of the webber.

So what’s the secret to cooking great tasting meat? According to the guys at Surry Hills restaurant Porteño, just use “good produce, smoke and heaps of salt.”

Lean cuisine

No, we’re not referring to microwave meals available in the supermarket, we’re talking about the new wave of healthy eating trends such as ceviche – an appertiser of fresh fish marinated in citrus juices. Think simple, fresh and lean, and plate up with things like lime juice, sea salt and DIY jalapeño chilli. “It’s the ultimate protein one-hit course, it’s good for you, it’s healthy, it’s lean cuisine,” says executive chef at Saké Shaun Presland of its benefits.

Images via Electrolux and Shutterstock

April 12, 2015

Octopus With Almond Puree, Garlic, Chilli And Olive Oil Recipe

Cooking octopus can be a challenge, so when Massimo Mele of La Scala on Jersey revealed his secret to cooking octopus in the Electrolux Taste Theatre at Taste of Sydney last week, we knew we had to share the amazing dish that he whipped up using his Nonna’s recipe.

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It really doesn’t get much more authentic than this, so enjoy!

Ingredients

1 kg (2 lb 4 oz) octopus tentacles

5 garlic cloves, lightly smashed

1 long red chilli, sliced (seeds removed, if you prefer mild hotness)

1 tbsp chopped flat-leaf (Italian)

Parsley

1 tbsp chopped marjoram

250 ml white wine vinegar

250 ml mild extra virgin

Olive oil

Extra white wine vinegar, to serve

1 head fennel

1/2 head of raddccio

1 celery heart light green leaves only

Almond tarator

2 slices of sourdough bread

1/2 cup almond meal

2 garlic cloves

1⁄2 cup water

50ml lemon juice

Salt and pepper to taste

Extra virgin olive oil as needed

100ml milk

Method

  1. Place a large saucepan of sea water over high heat and bring to the boil. If sea water is unattainable, add 500g of rock salt to 5 litres (20cups) of water and bring to the boil.
  2. Blanch the octopus three times in boiling water for about 5 seconds each time. Once complete, turn the heat down and add the octopus and potatoes to the same pan. Gently simmer for about 45 minutes, or until tender.
  3. Remove the octopus from the pan and set aside.
  4. Once the octopus is cool enough to handle, chop it into 5 cm pieces and put in a non-reactive bowl.
  5. Add all the remaining ingredients and leave to marinate for 2 hours minimum in the refrigerator.
  6. Remove the garlic. Season with more vinegar and season with freshly ground black pepper. It shouldn’t need any salt.
  7. For the tarator, dip bread in milk and leave for 15 minutes.
  8. Squeeze dry, Place almond meal in processor with garlic. Add water to make a smooth paste.
  9. Add olive oil, a little salt and pepper, lemon juice to taste. A little extra water might be needed. Consistency should be light and fluffy.
  10. To serve place some almond tarator on a plate, top with marinated octopus.
  11. Finely slice some fennel, radicchio and celery heart and place on top and serve.
March 25, 2015