By Leigh O’Connor.
The past 12 months have seen a retro trend in dining and cooking…but what does 2023 have in store?
For those who enjoy keeping up with the latest culinary trends, the year ahead looks interesting with several native ingredients on the radar along with some Asian staples.
Here is our take on the five ingredients to use in 2023:
Dates:
Dates are an ancient Middle Eastern fruit dating back to the 18th Century and have been used for both sustenance during travelling and feasts fit for Kings.
They can be enjoyed on their own, or use them as a natural sweetener in syrups, sauces and more. Rich in antioxidants, dates are a rich source of protective plant compounds and may help support gut and bone health, along with helping reduce the need for an induced birth during pregnancy.
Try this recipe for whole roasted cauliflower, capers and dates as an alternative to a meat meal, using Medjool dates – native to Morocco and known as the ‘the fruit of Kings’.
Tamarind:
Tamarind is a hardwood tree native to Africa, but also grows in India, Pakistan and other tropical regions. The tree produces bean-like pods, which are filled with seeds and surrounded by fibrous pulp; interestingly, tamarind is known as the ‘date of India’.
Matt Golinski serves us up this recipe for tamarind braised pork belly, kimchi, Nashi crisps and perilla for you to experiment with this ingredient at home.
Miso:
Miso is a traditional Japanese seasoning – a thick paste produced by fermenting soybeans with salt and koji and sometimes rice, barley and seaweed.
Salty, earthy and funky, miso has a deeply-layered flavour that is the result of nature and time; it is the key to umami-rich broth, creamy salad dressing and a glaze that leaves fish crispy and caramelised.
For breaky inspiration, serve up mushrooms on sourdough toast, with miso and avocado.
Horseradish:
A root vegetable cultivated worldwide as a spice and condiment, horseradish is probably native to South-eastern Europe and Western Asia. It has been used worldwide for thousands of years and is believed to provide health benefits, including antibacterial and anticancer effects.
With a pungent taste and odour, horseradish is often confused with wasabi – that’s because the wasabi you get at most Japanese restaurants is really horseradish paste mixed with green food colouring.
For a starter to remember, serve up oysters with horseradish relish and celery.
Lemon myrtle:
Sometimes referred to as the ‘Queen of lemon herbs’, lemon myrtle boasts an intensely citrus fragrance and flavour and has long been used in Aboriginal cuisine and medicine in the wild.
Undoubtedly the most popular of Australia’s native herbs, its fresh tangy leaves can be used in teas, syrups, glazes, cakes, biscuits, dressings, sauces, ice creams and meat dishes. Essential oil distilled from the leaves has a refreshing lemony scent and has been found to have antifungal and antibacterial properties.
Pan-seared pancetta-wrapped barramundi and lemon myrtle citrus salsa is an ideal Summer dish to showcase this native herb.
