Flavour Forecast Recipes
We invite you to taste it forward - discover, experience and share these delicious recipes developed by our global team of chefs and culinary experts.
Rise & Shine to Global Tastes
Chickpea & Minced Lamb Breakfast Hash with Skhug Sauce
Think outside the box and start the day with a traditional Middle Eastern hash. Tender chickpeas, ground lamb or beef and butternut pumpkin seasoned with a blend of coriander, cumin and fennel are the star of the bowl. Add skhug, a popular Middle Eastern hot sauce, for a tangy-savoury spiciness that’ll keep you and guests coming back for more. Top it off with a dollop of creamy skhug ricotta and diced cucumber.
Popped Sorghum Granola
Sweetened with agave nectar, vanilla, and warm spices like cinnamon, cardamom and turmeric, this homemade granola is the new way to fuel your day. Nutty, with a slightly chewy texture, sorghum is a gluten-free ancient grain that pops (just like popcorn!) when heated on the stovetop. Add almonds, pecans and shredded coconut to round out this crunchy breakfast treat. Enjoy granola in a bowl with almond milk - à la cereal, on top of yoghurt with fresh fruit, or as a munchable snack all on its own.
Red Rice & Barley Congee with Mango & Coconut
Say “good morning” to Congee, the traditional Asian rice porridge. This new version finds its sweeter side with a mash-up of red rice, pearl barley, sweet-tart cranberries and warm spices – cinnamon, ginger, allspice and cloves. Cooked until creamy, it’s the perfect base for a toasted coconut topping, mango chunks and a dollop of cool, refreshing yogurt and pomegranate molasses drizzle.
Skhug Hot Sauce
Skhug, a popular Middle Eastern condiment, brings spice to the table in a hot sauce form. Traditional ingredients like cumin and cardamom combine with the heat of bird's eye chillies, freshly chopped herbs, olive oil and tangy lemon juice to create a versatile topping for savoury breakfast bowls and a whole lot more. Is it just us or is breakfast about to get a little hotter?
Plancha: Flat-Out Grilling
Originating from the Basque region of France, the Espelette pepper is distinctively smokey, sweet and mildly hot. It brings stand-out flavour and vibrant color to this zesty, Mediterranean-herbed rub. Use it to enhance the taste of grilled meats, burgers, vegetables, seafood and poultry.
Crusted Fish and Ratatouille a la Plancha
Inspired by rustic French cuisine, this dish is a celebration of big flavour. Rub sea bass in a smokey, sweet Basque mix of spices, herbs and Espelette pepper, then cook on a sizzling hot plancha grill surface. The intense heat of the grill helps to create a beautiful sear and flavour crust on the outside, with a flaky and moist centre. Serve alongside a robust grilled ratatouille of squash, eggplant, bell pepper and tomatoes.
Plancha Grilled Bread
Experiment with globally-inspired cooking techniques like grilling with a plancha. This thick, flat slab of cast iron creates a crisp exterior for homemade bread. The potato, flour and cheese-based bread is soft and pillowy on the inside. Use it to soak up rich and colourful sauces like Mojo Verde or Romesco Sauce, or just serve with butter.
Spanish Mojo Verde Sauce
Drizzle this vividly green Spanish sauce, made with cumin, coriander, parsley and green chilies, onto your grilled meat, chicken, seafood and vegetables. Or tear apart grilled plancha bread and dunk it directly into this mouth-watering condiment, over and over again.
Spicy Sherry Miso Glaze
Bring a zing to cooked meats and seafood with a Spicy Sherry Miso Glaze. It’s a sweet-hot complement to the deep smokiness and beautiful flavoured crust that the plancha grill imparts on food during cooking.
Egg Yolks: The Sunny Side of Flavour
Kimchi Broth Bowl with Crispy Rice & Fried Egg
Take a walk on the sunny side with a Korean-style, egg-topped broth bowl. Fiery sambal sauce along with ginger and garlic add depth to this hearty broth, the perfect base for chopped cabbage and crispy fried rice. Top with a fried egg for that final layer of savoury indulgence.
Mediterranean Vegetable Shakshuka
Sunny-side-up egg yolks are simmered in a tomato and vegetable sauce, infused with a savoury Middle Eastern spice blend of smoked paprika, cumin, pepper, cayenne, turmeric & caraway. Grab a large spoon, a hunk of bread (to soak up all the savoury sauce) and dig into this rustic, comfort meal.
Rosemary Garlic Cured Egg Yolks
With a little patience and five easy ingredients, you can achieve restaurant-quality cured egg yolks at home. Coated in a generous mixture of salt, sugar, rosemary and garlic, egg yolks become firm and flavourful after curing for four days in the fridge. Thinly slice or grate these golden orbs over salads and pasta to add a rich umami flavour.
Spicy Salt Cured Egg Yolks
Step aside grated Parmesan. Salt-cured egg yolks are the new umami-loaded pasta topper in town. Serve the firm yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.
Eastern Mediterranean Bolognese
This tasty pasta dish brings a classic meat sauce of Italy together with the exotic spices and authentic flavours of Turkey’s traditional manti dumplings. Spooned over tender cavatelli (shell) pasta, Eastern Mediterranean Bolognese is topped with a cool yoghurt sauce, cucumbers, tomatoes and fresh mint.
Gulf Baharat Seasoning
Celebrate the flavours of Eastern Mediterranean cuisine with Baharat Seasoning. It’s an everyday spice blend that varies by regional location and often the cook. Along the Persian Gulf, you’ll find it includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika, with the addition of cinnamon, red pepper and ginger. Add warmth to chicken, meats, vegetables, rice and seafood.
Pear and Barberry Crostata
Barberries, a dried Persian fruit with cranberry-like similarities is gaining attention. In this dish the fruit’s in a free-form crostata tart with pears, flavoured with cinnamon and almond extract. Sprinkled with slivered almonds for a picture-perfect finish, it’s rustic, easy and delicious.
Eastern Mediterranean meets Italy in this warm, comforting meal. Hailing from Persia, Ash-e reshteh is a thick, hearty soup made with beans, herbs and flat noodles. Minestrone is a tomato-broth soup crafted with Italian beans, vegetables and pasta. For a new family favourite, fuse these two distinct flavour traditions together in a celebration of the best of both worlds.
Sweet on Pepper
Black Pepper Date Cocktail
Hello, happy hour! This unique Black Pepper Date Cocktail features a tongue-tingling simple syrup starring the contrasting flavours of bold black pepper and naturally sweet Medjool dates. Mix with dark rum, elderflower liqueur and fresh lime juice to experience the next wave of spicy, refreshing flavour.
Dragon Fruit and Strawberry Poke
Pepper’s tongue-tingling boldness is tempered by naturally sweet dragon fruit in this creative take on poke. Serve fresh strawberry and diced dragon fruit salad atop a dollop of peppered whipped cream and crispy wonton triangles. Drizzle with a balsamic-pepper syrup for an assertive spice sensation that’s here to stay.
Peppered Date Syrup
Exotic and spicy, this syrup recipe is the perfect blend of bold pepper and smooth, sweet Medjool dates. Serve over ice cream, hot porridge, spiced cake and more.