FROM THE GURU CANTEEN
Award-winning TV chef, Felice Tocchini treats us to a cooking master class, combining the most unusual of flavours. If you’re feeling adventurous (and trust the science), why not try making a rainbow trout cheesecake, or, for the somewhat less daring, a sweet potato and goat’s cheese salad? It’s called food paring; we call it delicious.
Unless you are a particularly sophisticated eater, you probably haven’t sampled these two dishes, created by T.V. chef, Felice Tocchini. Felice owns an award-winning restaurant and has a strange preoccupation with trying to get everyone to eat more sweet potatoes (see the first recipe). There is some sense behind the madness, as Felice incorporates a science called ‘food pairing’ into his quirky cuisine. Red wine and meat go together, as do tomatoes and basil, but food pairing turns this art of food-combining into a science: scientists examine the chemicals that constitute the flavours of certain foods and then pair them with other foods that share the same chemicals. Some of the results are more than a little surprising – but often work well. For example, you could eat a bacon and strawberry salad, their shared flavours blending together in an explosion of culinary delight. The principle of food pairing was covered extensively in Issue 5, and some strange combinations were sampled in episode one of the Guru podcast (with varying levels of success). So while enthusiasm for a seafood cheesecake may be low, a potato and cheese salad can’t be that offensive to the senses. Have fun with the following recipes, and if you’re uncertain, try them on your friends and family first – loved ones make such good guinea pigs!