Guru Magazine - - Contents -

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!

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