JANUARY 2019: SPOTLIGHT INGREDIENTS
JANUARY 2019: SPOTLIGHT INGREDIENTS

New year, new spotlight ingredients! Start 2019 on the right foot, thanks to these tasty finds.

PINK LEMONS

When life gives you pink lemons… make Goodfood! This eye-catching lemon is really something else. While its outer shell screams exoticism – thanks to variegated yellow-and-green-stripes — its grapefruit-like flesh hits home. The twist? The juice runs clear, not pink.  With a fruity and floral flavour profile, pink lemons taste less tart than their yellow cousins (yay!)

BABY KING OYSTER MUSHROOMS

These hearty and mildly sweet mushrooms weren’t given royal rights without reason! In fact, their unique taste and great versatility make them a tremendous complement to anything from stir-fries to salads. Chef’s tip: baby king oyster mushrooms are great for creating a mushroom pan sauce to serve over steak.

MOSTO COTTO

Get ready to discover a (special) spotlight ingredient known to step up dishes and surprise taste buds. A delightful by-product of the winemaking process, mosto cotto is a slightly sweet syrup made from the reduction of cooked pressed grapes. This reduction process releases complex flavours: making it a sweet, tangy addition to savoury dishes as well as desserts. Salute!

RASPBERRY VINEGAR

We’ve got a tart treat for you Goodfoodies! Pairing red wine vinegar with raspberry juice is a whole new dimension of flavour to be discovered. Imported from France, raspberry vinegar’s fragrant, fruity bouquet will add complexity and a certain je ne sais quoi to just about any dish!

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Check out the spotlight ingredients on the menu!

 

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