Woolworths_Taste__January_2019

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8 Shave ice
Dairy-free, vegan and with no added
sugar, this Japanese-derived dessert
trend, which is made by shaving, not
crushing, a block of ice until very fine
so that it absorbs flavoured syrups,
is being called the new granita.
In Japan,kakigoriis a traditional
summer dessert of shave ice made with
a fruit-flavoured syrup and sometimes
mochi, condensed milk or adzuki
beans. With flavours ranging from
coconut and raspberry to granadilla
andpineappleitmakesarefreshing
dessert or – yes! – a frozen cocktail.

10 Date paste
Nothinglendsnaturalsweetnesstosmoothies,bakesor
breakfastoatslikefreshdates.Maximisetheirtoffee-like
flavour by making a smooth paste (a.k.a. the new nut butter)
touseasafrostingforcakesorinveganbrownies.Serving
suggestion?Complementthesweetnessofdatepastewith
asprinklingofpoppedredandwhitequinoa–simplydryfry
these seeds in a hot pan to bring out their nutty flavour.

9 Violet

You’llseethispurple-blueflower

cropping up liberally on restaurant

menus this year. Internationally,

chefsarepairingvioletmustardwith

duck, as well asusing itincocktails.

AtCoobsinParkhurst,JesseChinnuses

candied violets in a drink called The

Aviator. Their subtle flavour makes

these flowers great for garnishing

salads and making violet sugar (layer

theflowersinajarofcastersugar

to infuse).Serving suggestion?

Thedelicatesweetnessofviolets

isaperfectmatchforthetangof

strained yoghurts like labneh.

Seepage115formoreonhowto

make your own yoghurt or look out

forWoolies’newstrainedyoghurts,

including labneh.

VEGAN DATE

BUTTER AND

POPPED QUINOA

2019 TRENDS

VIOLET LABNEH

RASPBERRY-

GRANADILLA SHAVE

ICE SNOW CONE