MAGIC CURE

RAID THE FRUIT BOWL AND LIFT YOUR FAVOURITE SAVOURY DISHES WITH A DASH OF CIT­RUS

Daily Mercury - - WEEKEND - WORDS: BERNADETTE WORNDL PHOTO: GUNDA DIT­TRICH

We of­ten as­so­ciate fruit in recipes with pre­serves, cakes, sor­bets and desserts — all sweet dishes. How­ever, fruit can be an in­cred­i­ble com­ple­ment to savoury dishes too. Adding black­ber­ries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe cre­ates an in­cred­i­bly tasty dish with a great depth of flavour. We are al­ready fa­mil­iar with some clas­sic pair­ings, of course, such as lemon and chicken, ap­ple and pork, and cran­ber­ries and turkey, but there is a whole world of flavour com­bi­na­tions we’re miss­ing out on. Cur­ing fish with cit­rus acid is tra­di­tional in south­ern Euro­pean coun­tries, and there’s noth­ing faster, sim­pler or bet­ter.

This is an edited ex­tract from Fruit by Bernadette Worndl and pho­tog­ra­phy Gunda Dit­trich, pub­lished by Smith Street Books, $55, out now

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