Monthly Archives: December 2011

TRENDS 2012: BASIC FOOD FOODPAIRING+

Comfort food is great, but we still want to experience thrills and new tastes. We see Foodpairing being used more and more frequent to uplift classical dishes, to give them a surprising twist.
Gourmet burgers are a nice example that there is no limit to add surprising great tasting ingredients; bone marrow, porcini, sesame oil aïoli… or rework cheese burgers

or chicken burgers. Find here some of the combinations you can make with e.g. chicken

Components like hummus will come in a dozen of more new flavors, Guacamole will be enhanced with surprising additions
These are some of the combinations you can make with Avocado to make your new version of Guacamole;

TRENDS 2012: NOSE TO TAIL

Use everything and use different parts on different moments.
For example; from elderberry you can use the green elderberries to pickle (example by the Flemish Foodies)

Or in early springtime you can eat bleached shoots of Jerusalem artichoke (source picture)

A nice example of using bycatch in a positive way, is what Northsealife is doing with e.g. swimming crabs; making fantastic tasting bisque with an ingredients fishermen were throwing away.

Or using different parts of the fish, giving great tasting products for gastronomy and a higher revenue for fishermen continuing what started at The Flemish Primitives (movie included in dutch).

TRENDS 2012: HAY

In 2011 we added a post on hay following MAD Food camp which was quite appreciated.
Examples of hay by Noma or by Kobe desramaults of In de wulf (pigeon in hay), are known for a while, but we expect to have more different combinations with hay this year.

Not only limited to meat or poultry (or cheese) anymore, but also with fish like Matthieu Beudaert of table d’amis is doing. Have a look at the Foodpairing tree of hay and come up with new variations of combinations with hay.

TRENDS 2012: PICKLED

Pickled vegetables complementing a dish with (less but better e.g. aged) meat or inserted into sandwiches, are already clearly present. In 2012 you will even see more of them; pickled shallots, beets,…but certainly more creative interpretations of this ancient technique. Home-made fruit and vegetable pickles will appear on more and more on chefs’ menus.

Chefs like Gert De Mangeleer of Hertog Jan, Sang-Hoon Degeimbre of L’air du temps, Jonnie Boer of De Librije have their proper garden and are higly creative with their produce. This is an example of red cabbage fermented juice by Jonnie Boer as presented on ChefSache in 2012 (source pictures verygoodfood).

TRENDS 2012: UMAMI

There are several reasons why we think umami will become even more prominent.
Last year there was already a lot of talking about umami; we got several interviews, talks on television, but it will still increase;
1. umami interacts with salt and reduces the amount of salt needed. Consumers are looking for salt-reduced food without any concession on taste. Glutamate-added food can dramatically increase the acceptance of salt-reduced foods. Comparable results were shown across the cultures (US, Japan) and food categories, by using not only salts of glutamate but also other umami ingredients, such as dried bonito stock (source).

Here you can find a list of umami rich food.

2. Linked to Foodpairing, we see products containing umami like parmesan, tomato, cepes, marmite combined with even sweet ingredients like thi chocolate by Dominique Persoone of the chocolate line.

But also Paul A Young has for some years a chocolate-marmite truffle combination. We see combinations like this only increasing this year.

Next to umami, we see more asian foods enter the market and become more easy accessible even by comsumer (yuzu e.g.).

Since last year we started to analyze more and more asian foods. Not only different types of soy sauces or yuzu, but also more and more specific premium asian products.

So no wonder the website will extend this year in asian products and this year the site will also become available in Japanese.

FOODPAIRING 2011 short review

Next week we will post some trends for 2012. But before, a short overview of some Foodpairing moments in 2011.

we started the year with Madrid Fusion showing the first interactive Foodpairing trees (source picture) and dressed dishes on prints of Foodpairing trees;

In March we organised The Flemish Primitives

and launched the new foodpairing.com website.

We made presentations (quite a lot)  in Belgium, France, UK, Germany, Canada, Spain, Switserland, …

Added loads of new ingredients and recipes to the database including brands like Belvedere, Havana Club, Cointreau, Grey Goose, loads of chocolate of Belcolade, Organic Italian apple vinegar, water to add to whisky (Ardaich), belgian strawberries,…

 We showed at BCB how to make lemon without using lemon (but lime, orange, basil,…we also do)

We launched the embed codes for interactive Foodpairing trees (video how to)

And launched a few weeks ago a lite version, a free registration which is growing quite fast.

That makes us long to what 2012 will bring :)

HOW TO EMBED A FOODPAIRING TREE IN YOUR OWN WEBSITE

How to integrate the tree in your own website?

The following tutorial will provide more information;

In the pop-up of the Foodpairing tree there is an ‘Embed’ button, if you click on it, the code will appear.
The static tree is scalable. Select one of the 5 preset dimensions.
Just copy and paste the code into your post (the html part).

CHRISTMAS FESTIVITIES PART VI SNOWBALLS

Thanks to people like pastry chef Darren Purchese, we get more and more visitors from Australia on our foodpairing.com website. So, for the dessert we selected a dessert from one of the best restaurants from Australia (nr 26 in the top 50 best restaurants); Quay They have a famous dessert; Guava and custard apple snow egg. A nice Foodpairing combination around guava-custard apple-strawberry. Recipe you can find here at the site of Masterchef.

(source picture)

And Foodpairing tree of Custard apple (but apparently we lack some data as we cannot find a link to dairy products). Anyway be inspired to make new variations;