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