BIT­TER SWEET

THIS FISH DISH IS PROOF A BAL­ANCED SYM­PHONY RE­QUIRES MORE THAN FLAVOUR TO SING

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: ALAS­TAIR MCLEOD STYLING AND PHOTO: MIRANDA PORTER PROPS: IN­STA­GRAM.COM/LUNACERAMI­CS

Our tongue only tastes five things: sweet, sour, salt, bit­ter and umami. It’s our sense of smell that makes sense of ev­ery­thing else. A great dish will al­ways achieve a bal­ance of “tastes”, whereas the de­ci­sion to use rose­mary or lemon­grass in a casse­role will not be cru­cial to its suc­cess; rather, it will lend a dif­fer­ent fra­grance and culi­nary di­rec­tion. Cre­at­ing bal­ance be­tween sweet and sour is one that crosses cul­tures. The French call it ai­gre-doux, the Ital­ians agrodolce and the Span­ish agridulce. The jux­ta­po­si­tion dances on our palates and makes us want to go back for the next mouth­ful. How sweet is that?

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