December 1, 2015
Back To Basics
Food flavours and combinations are constantly evolving and changing – or are they? Is there really anything new to be discovered, or are they simply different ways of making dishes that have been around for years?
You’ve probably made a ‘bone broth’ by now, or at least eaten one. And I think for most people, bone broth popped up out of nowhere and appeared to be a brand new ‘thing’ – a little bit cutting edge, something your mum’s never made.
But it’s not new at all or even fancy.
It’s the staple in kitchens that you’re taught before anything else. It’s the horror story every chef will have, “I made this stock, it took hours, it contained my blood, sweat and tears (not literally), then just before knocking off after a 16-hour shift, I asked the dishy to strain it. I came back in the morning to a pot full of old bones and disintegrated vegetables, and my precious, golden liquid had been poured down the sink.” Yep, we’ve all got a version of that to tell.
Same deal with fermented foods. They were invented because fridges didn’t exist, they’ve been around a long time.
You’ll probably agree that 2015 has been not so much about individual ingredients or food items (if we ignore the explosion of tacos) but all about diet trends – paleo, vegan, raw food, and fasting to name a few.
My money’s on things changing in 2016. For sure, there’ll be at least one in every group who can’t or won’t eat something (or most things) on the menu. But I hope there’ll be fewer rules, less of ‘this is the only way to eat’ and more of grabbing the best from every culture, and every diet.
I hope we’ll keep using our hands to eat our food so we feel more connected with it.
I hope home kitchens all across the Sunshine Coast will keep trying new recipes for kombucha and kefir and kimchi.
Every year our world becomes smaller, a little more accessible and open minded.
And with so many new ideas from ancient cultures being delivered to our doorstep, I think in 2016 we’ll be revisiting our grandma’s cookbooks to look at tried and true – forgotten maybe, but not new – methods that treat our raw ingredients with respect. There will be more of a focus on home grown, locally sourced, fresh produce, fusing flavours and methods from around the world.
So roll your sleeves up and try something new (or old as the case may be). Who’s keen to make cheese for the first time, or salt cure a side of salmon?