Destiny Man - - DOWNTIME -

If you’re won­der­ing what’s mak­ing your food taste more pun­gent when you’re dining out, the an­swer is prob­a­bly spices.

2018 has al­ready seen more lo­cal chefs in­tro­duc­ing Mid­dle Eastern in­gre­di­ents to their dishes. From dates to pis­ta­chios and mint, the spice route to flavour is creep­ing into menus right across the coun­try.

Celebrity chef, restau­ra­teur and artist David Higgs agrees. “Eth­nic cook­ing is very much on the rise,” he says. “Food is a won­der­ful gate­way to cel­e­brat­ing cul­ture. As our palates are in­tro­duced to more flavours and tex­tures, so our cu­rios­ity grows to try new things.” Think harissa, peri-peri, shimichi, car­damom and za’atar.

Why not try eat­ing more eth­nicin­spired break­fast dishes, like chorizo scram­ble and shak­shouka? These are just a few of the key in­gre­di­ents that en­able you to have a taste ad­ven­ture in your own home.

“There’s no right or wrong way to ex­plore spices,” says Higgs. “Go out­side your culi­nary com­fort zone ev­ery now and again. You’ll be sur­prised by what you en­joy.”

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