New food
February 16, 2011 in Uncategorized
Being constantly bombarded with trends, fads and fashions as we are these days, I often wonder if anything is ever really “new”? To a large extent I guess the answer is a somewhat pessimistic and pretty unwavering “no”. Deconstructed this, neo-classical that, retro here, vintage there…
Everything, in some way or another, seems to be a reinterpretation of something that has existed before.
Still, I’d like to believe that every day, somewhere, and to someone, perhaps in another context, or in a different light, an entirely brand spanking new object or idea comes into existence.
Wonderfully weird and different textures, barrier-breaking flavour pairings, alternative cooking methods and crazy new twists on old favourites, but keeping it simple and honest. Possible?
Drawing from inspiration in many guises – my environment, visits to Tokara, books, blogs, exhibitions, web sites - I am forever aspiring to some of this elusive newness myself, and I’m sure having fun while trying:
Soils
Crumbed biscuit base or streusel, soils add beautiful texture – on both the palate and the plate.
Ginger | Custard
Olive | Mushroom
Ices, ice-creams, granitas
Trying to capture summer’s best – watermelon | papaya | lemongrass and pineapple | coriander | plum
Raw texture
Sweetcorn pips | sliced onion | dune spinach | soutslaai | peeled cucumber | pureed beans
Flavour pairing
Questioning the palate – apart from conventional flavour marriages, what other tastes and aromas go really well together, without trying to be weird for the sake of being weird? Flavour pairs that are new to me, and which I find surprisingly appealing:
Marinated watermelon | black olive | popcorn | soy sauce | mint
Caramelised sour fig | mushroom | lemon basil
Beer | pickled ginger
Tomato | nectarine
Grape | olive oil
Presentation
Grouping…
…or separating colour, texture, flavour and shape: Gemsbok sosaties Leipoldt, pan-fried quince, sambals | Melon salad, pickled onion, fennel, mint, ponzu, sesame oil
janicetripepi said on February 16, 2011
Sigh*** such beautiful pics it makes me wonder which i find more satisfying – the look or the taste of yoru dishes! Oh me oh my … those soils are just amazing. I am still dreaming of them AND that springbok fillet …. thank you again for a wonderful lunch in your beautiful spot! I can’t wait for my book to arrive!! xxxx
davidbb said on February 16, 2011
mmmm, I like your ‘salads’what are the leaves at the top of the blogpost?
davidbb said on February 16, 2011
what book?
sardinesontoast said on February 16, 2011
Soutslaai (mesembryanthemum pappilosum) – succulent, slightly salty, somewhat astringent. Delicious.
sardinesontoast said on February 16, 2011
Your shop is looking awesome by the way. Love the hand-printed fabric, love the colours of the velvets, love the paintings (esp Andy’s with tiger, and the one with succulent forest) and love that indigenous orchid.
anitamoser said on February 16, 2011
I feel as I have been stalking your blogspot as I have never commented only enjoyed… but the last salad with melon and pickled onion is just too beautiful not to comment on. I am sure it tastes as beautiful as it looks. Hope to visit you soon.
davidbb said on February 16, 2011
Thanks Kobus, yes Vhekes fabrics are very beautiful, I feel like we are inventing an idiom- they need a context of their own, they actually sit very well with the woven linen tickings- ancient and modern paired
davidbb said on February 16, 2011
solar cooked food is new- it requires the invention of a new cuisine, new lexicon- perhaps I should write to Heston Blumenthal
sardinesontoast said on February 16, 2011
I agree it’s new, but I really don’t think we need Heston to get involved. I’m on it, promise.
davidbb said on February 16, 2011
there was that solar parabolic mirror cooker on gumtree- less than half -price- … I think texture is the challenge with solar food- maybe this is where salads step in as the counterpoint…
Great interview with Heston on the UK Independent site two days ago, in which he sort of admitted to having ADD due to is 14 hour days and narrow band of intense obsessed focus,,, will try send it to you
sardinesontoast said on February 16, 2011
Btw, I intended the title to this post in reference to new territories explored, personally. Not so much “new food” as in the “future of…” Not that much of a pioneer I’m afraid.
Anyway, with your input I would love to do a bit of a food futurism exploration though, solar cooking being first on the list. Maiden ingredient?
tandy.sinclair said on February 17, 2011
I could eat off my screen right now!
davidbb said on February 17, 2011
pulses- maybe unusual ones like cow peas, or large ones, cooked with dumplings- coconut dumplings
brandnew said on February 17, 2011
There is something to be said for the sofisticated (and intricate) pairing of flavours in food, and turning perceptions on it’s head when it comes to taste and texture, and there are some wonderful examples i.e. Richard, Heston, Ferian and CO. With no disrespect to the wonderful chefs who make it happen, I would like to say that your honest and down to earth approach to unusual pairings and experimenting with texture, flavour and taste takes the cake.
Who would have thought that a melon salad could look (and I am sure – taste) so appealing? I love that you respect the individual ingredients by keeping their integrity, and yet combine them in a way that gives ordinary new life. New Food indeed!
janicetripepi said on February 17, 2011
OOoh now – well, it should arrive in a few days – as I recall – we ordered 2 of them – but TITLE? can’t remember …. awesome spanish food … jorjus spanish man …. orange/yellow cover ……… OK I CONFESS …. drunk!!! I will report back as soon as i get the book DAvid … xxx jan
sardinesontoast said on February 17, 2011
MoVida – Frank Camorra.
sharonsmit said on February 17, 2011
Ek kan net 1 ding se – You are living your dream! En dit wys in als wat jy doen, jou creativity, combinations etc…
Dream on!! (in die goeie way!)
sardinesontoast said on February 17, 2011
How cool would scratch-and-sniff screens be!?
sardinesontoast said on February 17, 2011
Thanks, glad you like the salad. Will be awesome if you come visit – where from?
anitamoser said on February 17, 2011
From Cape Town
sardinesontoast said on February 17, 2011
Just around the corner!
sardinesontoast said on February 17, 2011
Dankie – dis ‘n baie gawe kompliment.
frootcake said on February 18, 2011
what I love about this is that for the uneducated or “scared to try new things” palate, the food entices, excites and creates a desire to take a taste step into the “unknown” – really fab
xxx
Kitchengirl said on February 21, 2011
You are an artist.
TheCreativePot said on February 23, 2011
Daai laaste foto is die mooiste slaai wat ek nog ooit gesien het. Hands down. En ek seker die smaak pas by die looks.