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VEGGIE & WINE – 2016 FOOD TREND FORECAST

VEGGIE & WINE – 2016 FOOD TREND FORECAST

We love keeping an eye on food trends and one that particularly caught our attention was Forbes.com‘s list for Dining trends that will change the way you eat in 2016.

And because we serve a host of vegetables in the shape of salads and sides on our Harvest Table, we were particularly interested in trend number 3. Here is what they say:

“#3: VEGETABLE-FORWARD CUISINE

With rising beef prices, horror over hormones, and a growing concern for health and diet, vegetables are finally taking centre stage. More chefs are using meat as a condiment. And there’s “Root-to-Stem” dining, which sees restaurants serving vegetable trimmings that would otherwise be thrown into the trash. Don’t be mistaken, these “Vegetable-Forward” restaurants aren’t your stereotypical hippie food tasting. “They’re serving great meals composed mostly (or entirely) of vegetables that look good, taste delicious and are compatible with wine,” Whiteman noted.

HOW WILL THIS AFFECT YOU? While this trend will by no means reduce the number of dishes for meat lovers, it does speak to the public’s desire for healthier menus. Innovative usage of vegetables could introduce more new flavours and textural profiles for your dishes. Also, there are more “vegetable-centric” offerings in mainstream eateries.”

Of course, it was especially the wine pairing bit that was of interest to us. We are so used to choosing our wine based on the meat we are having and not the vegetables. As with meat, however, the pork, beef or chicken is not the only determining factor for selecting a wine, but rather the sauce, method of preparation and accompaniments. The chicken casserole with cream, mushrooms and bacon, might call for a different wine than the barbequed chicken served with a coriander salsa. In the same way, one would not serve a Cabernet Sauvignon with carrots by default. It depends on whether the carrots are roasted with garlic and balsamic, stewed with potatoes or stir-fried with honey and orange juice.

Chef Pieter shares some of his favourite vegetable recipes – all with our suggested wine combinations! So if you, like many of us, are finding the end of January financial situation a bit depressing, rather invest in a bottle of wine, prepare a gorgeous vegetable dish and leave the meat for after payday!

Cabbage, cauliflower and plum salad

Ingredients

Serves 4

  • 1 head cauliflower, cut into large florets
  • ¼ red cabbage, shredded
  • Salt and pepper
  • Olive oil
  • 1 tablespoon butter
  • 4 plums, stoned and quartered
  • 1 tablespoon honey
  • 4 tablespoons plum sauce
  • 4 tablespoons fresh coriander, chopped
  • 1 red chilli, seeded and thinly sliced

Method

Pre-heat oven to 220 ˚C.

Season the cauliflower and shredded cabbage with salt, pepper and olive oil and place separately into oven trays.

Roast for 15 minutes until tender and caramelised.

In the meantime, heat a non-stick pan, add the butter and allow to brown. Add the quartered plums and sear for 2 to 4 minutes until tender, then add the honey and plum sauce and cook for 1 minute until the sauce has slightly reduced and thickened.

Remove the cauliflower and cabbage from the oven and combine in a mixing bowl.

Add the hot plums to the cauliflower mix and incorporate gently.

Season to taste and finish the salad with the fresh coriander and chillies. Serve warm.

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