Flavour Forecast Recipes
We invite you to Taste it Forward - discover, experience and share these delicious recipes developed by our global team of chefs and culinary experts.
Rise & Shine to Global Tastes
Chickpea and Ground Lamb Breakfast Hash with Skhug Sauce
Think outside the box and start the day with a traditional Middle Eastern hash. Tender chickpeas, ground lamb or beef and butternut squash seasoned with a blend of coriander, cumin and fennel are the star of the bowl. Add skhug, a popular Middle Eastern hot sauce, for a tangy-savoury spiciness that’ll keep you and guests coming back for more. Top it off with a dollop of creamy skhug ricotta and diced cucumber.
Popped Sorghum Granola
Sweetened with agave nectar, vanilla, and warm spices like Cinnamon, Cardamom and Turmeric, this homemade granola is the new way to fuel your day. Nutty, with a slightly chewy texture, sorghum is a gluten-free ancient grain that pops (just like popcorn!) when heated on the stovetop. Add almonds, pecans and shredded coconut to round out this crunchy breakfast treat. Enjoy granola in a bowl with almond milk - à la cereal, on top of yoghurt with fresh fruit, or as a munchable snack all on its own.
Skhug, a popular Middle Eastern condiment, brings spice to the table in a hot sauce form. Traditional ingredients like Cumin and Cardamom combine with the heat of Thai birds eye chillies, freshly chopped herbs, olive oil and tangy lemon juice to create a versatile topping for savoury breakfast bowls and a whole lot more. Is it just us or is breakfast about to get a little hotter?
Plancha: Flat-Out Grilling
Basque-Inspired Rub with Espelette Pepper
Originating from the Basque region of France, the Espelette pepper is distinctively smoky, sweet and mildly hot. It brings stand-out flavor and vibrant color to this zesty, Mediterranean-herbed rub. Use it to enhance the taste of grilled meats, burgers, vegetables, seafood and poultry.
The flavours of Spain come to life in a smooth and creamy roasted red pepper sauce blended with Smoked Paprika and Marcona almonds. As versatile as it is memorable, romesco is spreadable – think burgers and crusty, toasted or plancha-style bread, as well as dippable – think grilled chicken, vegetables and seafood.
Spanish Mojo Verde Sauce
Drizzle this vividly green Spanish sauce, made with Cumin, Coriander, Parsley and Chilli, onto your grilled meat, chicken, seafood and vegetables. Or tear apart grilled plancha bread and dunk it directly into this mouth-watering condiment, over and over and over again.
Plancha Grilled Bread
Experiment with globally-inspired cooking techniques like grilling with a plancha. This thick, flat slab of cast iron creates a crisp exterior for homemade bread. The potato, flour and cheese-based bread is soft and pillowy on the inside. Use it to sop up rich and colourful sauces like Mojo Verde, or Romesco Sauce, or just serve with butter.
Adobo Negro Sauce
This is a hybrid Mexican Sauce that borrows from the spice of the adobo and complexity of the negro with stout beer and black sesame seeds.
Egg Yolks: The Sunny Side of Flavour
Mediterranean Vegetable Shakshuka
Sunny-side-up egg yolks are simmered in a tomato and vegetable sauce, infused with a savoury Middle Eastern spice blend of Smoked Paprika, Cumin, Pepper, Cayenne, Turmeric and Caraway. Grab a large spoon, a hunk of bread (to soak up all the savoury sauce) and dig into this rustic, comfort meal.
Kimchi Broth Bowl with Crispy Rice & Fried Egg
Take a walk on the sunny side with a Korean-style, egg-topped broth bowl. Fiery fresh Sambal sauce along with ginger and garlic add depth to this hearty broth, the perfect base for chopped cabbage and crispy fried rice. Top with a fried egg for that final layer of savoury indulgence.
Spicy Salt Cured Egg Yolks
Step aside grated Parmesan. Salt-cured egg yolks are the new umami-loaded pasta topper in town. You can turn egg yolks into solid orbs of golden goodness with a simple mix of salt, sugar and spices, in about four days. Serve the firm yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.
Indonesian Gado Gado Salad with Soy Ginger Cured Egg and Prawn Toast
Traditionally Gado Gado is served as a beautiful medley of vegetables, hard-boiled egg, crunchy prawn crackers and peanut dressing. We’re taking ours to the next level with a trendy egg swap: umami-loaded quick cured egg yolks. Portioned out atop each plate of mixed veggies and spicy peanut dressing, these indulgent gems add runny richness to the fresh flavour profile. Puffed, golden-brown shrimp toast serves as an addictive final garnish.
Soy Ginger Cured Egg Yolks
Quick curing your own egg yolks is as easy as it looks. Soaked in soy sauce, garlic granules and ginger, cured egg yolks are ready to enjoy in about 6 hours as part of our Gado Gado Salad with shrimp toast. Just gently prick the yolk with a folk and let it run into the salad.
Eastern Mediterranean meets Italy in this warm, comforting meal. Hailing from Persia, Ash-e reshteh is a thick, hearty soup made with beans, herbs and flat noodles. Minestrone is a tomato-broth soup crafted with Italian beans, vegetables and pasta. For a new family favourite, fuse these two distinct flavour traditions together in a celebration of the best of both worlds.
Turkish Baharat Seasoning
A staple in Eastern Mediterranean cooking, Baharat Seasoning is a warm spice blend that varies by region and even household. It typically includes Black pepper, Cardamom, Cloves, Cumin, Nutmeg, Coriander and Paprika. Make this version to add depth to rice, soups, meat, fish and chicken dishes.
Pear & Barberry Crostata
We’re sweet on the sour, dried Persian fruit is gaining global attention. This recipe showcases Barberries cranberry-like similarities in a free-form crostata tart with pears. Flavoured with sweet Cinnamon and sprinkled with slivered almonds for a picture-perfect finish. It’s rustic, easy and downright delicious.
Eastern Mediterranean Bolognese
This tasty pasta dish brings a classic meat sauce of Italy together with the exotic spices and authentic flavours of Turkey’s traditional manti dumplings. Spooned over tender cavatelli pasta, Eastern Mediterranean Bolognese is topped with a cool yoghurt, cucumbers, tomatoes and fresh Mint.
Sweet on Pepper
Dragon Fruit & Strawberry “Poke” with Pepper Syrup
A sweet take on Poke, a Hawaiian fish salad. This dessert is sweetened with brown rice syrup and has warmth from Black Pepper.
Pulled Jackfruit Tacos
Authentic vegetarian tacos become reality with canned jackfruit. This large tropical fruit is deceptively meat like in texture, with a sweet, impressionable flavour. It takes on a warm, smoky taco taste in this recipe. Grill it, shred it and pile it into tortillas to be topped with onion, coriander, sour cream and the upfront heat of a Cider Pepper Syrup.
Peppered Date Syrup
Exotic and spicy, this syrup recipe is the perfect blend of bold pepper and smooth, sweet Medjool dates. Serve over ice cream, hot porridge, spiced cake and more.