The 2016 Flavour Forecast focuses on six distinct food trends, including a decisive mix of heat and tang; a global awakening to new tropical Asian flavours; a focus on untapped pulse proteins; mixing flavourful spices with classically healthful ingredients; ancestral flavours; and expertly crafted drinks of all kinds. Try these flavourful recipes to bring the Flavour Forecast home.

Heat + Tang

  • Peruvian Chicken with Chilli Sauces

    Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this BBQed version delivers flavorful, tender and juicy chicken everytime. The two accompanying sauces — featuring ají amarillo and ají rocoto Chillies — offer hot and tangy counterpoints.

  • Spiced Mashed Plantains

    The sweetness of the ripe plantains balances the spicy and sour flavours of the sauce made from ají amarillo chilies, chilli flakes, vinegar and lime juice. A perfect side for chicken and other meats.

Tropical Asian

  • Pinoy Pork BBQ with Green Mango Slaw

    Pinoy Pork is a popular Filipino street food of BBQed pork skewers marinated in banana ketchup and spices. A sweet, sour and slightly spicy slaw made with unripe mangoes provides a crunchy and cooling contrast to the vibrant, distinctive flavour of the pork.

  • Banana Ketchup

    Banana ketchup is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. Use with fried rice and noodles, eggs, hot dogs, burgers, fries, fish, pork and chicken.

Alternative "Pulse" Proteins

  • Cranberry Bean Sage and Orzo Soup

    This rustic, satisfying Mediterranean style soup gains texture and protein from creamy cranberry beans, making it a hearty one-pot meal. The soup’s rich flavour starts with a sofrito base, then builds with sage and Albariño wine, a fruity and intensely aromatic Spanish varietal.

  • Pickled Peach and Black Beluga Lentil Toasts

    Protein-packed black beluga lentils are tossed with herbs then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye-appealing starter course.

Blends with Benefits

  • Nicoise Salad

    This new take on the classic Niçoise salad features poached egg and lightly seared tuna crusted with a zesty blend of chia seeds, lime, Chilli and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon Chia blend vinaigrette to make a hearty salad that’s a complete meal.

  • Chia Seed with Citrus Chilli and Garlic Blend

    Combine chia seeds with lime, chillies and garlic to make this zesty, versatile seasoning blend. Add this coarse, robust blend for a tangy, spicy flavour to meat, seafood, veggies, salads and more.

Ancestral Flavours

  • Corn Fritters with Bacon Thyme Dipping Sauce

    A modern take on hush puppies, these fritters get their rich flavour from whole kernels of corn and savoury thyme. Pair with a dipping sauce of bacon, thyme, hot chilli jelly and cider vinegar.

  • Dark Chocolate and Cranberry Amaranth Bars

    These indulgent bars star popped amaranth, an ancient grain, paired with crunchy cashews, toasted oats and tart cranberries. Flaked coconut, cinnamon and vanilla balances the rich dark chocolate topping and sweet dulce de leche drizzle.

Culinary-Infused Sips

  • Roasted Peanut Old Fashioned

    In this toasty twist on an Old Fashioned, bourbon is infused with the flavours of vanilla and roasted peanuts. Combined with refreshing citrus and rimmed with candied peanuts, this cocktail is a deliciously unexpected libation.

  • Peach and Vanilla Brulee Cocktail

    In this modern cocktail, fresh peaches meet caramelized and creamy flavours for the perfect layered sip. Brûléeing – or burning – the vanilla syrup and peach slices brings this classic dessert technique to beverages.

  • Pickled Watermelon Shrub Cocktail

    Shrubs, or fruit-and-vinegar syrups, are a great way to add acidity and complexity to balance the sweetness of cocktails and alcohol-free beverages. This refreshing libation features tart pickled watermelon shrub, sweet melon liqueur and fizzy club soda.

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