Easy, home-cooked gourmet…is it a contradiction? Recent survey results from Food Forward 2012, the Weber Shandwick’s inaugural food trend report, says ‘maybe not’.
According to the website, Food Forward 2012 is the survey results from more than 1,000 Australian “taste-makers” including “food editors, chefs, food bloggers and nutritionists”. The survey was meant to indicate current sentiment about Australian food and identify upcoming culinary trends.
One trend they’ve named “Gourmet Convenience” calls out what we already know to be true. We, home cooks, want to produce somewhat hassle-free gourmet-quality meals for our friends and family. Don’t get me wrong, I’m up for the full-day of prepping and cooking in the kitchen now and then, but I love to entertain and impress stress-free and without sacrificing a whole day. The survey said this about Gourmet Convenience: “Innovative food products and quality foodstuffs are making gourmet-style meals more hassle-free than ever before. By using semi-homemade culinary masterpieces, even the most time-pressed cooks can still be stars in their own kitchens.”
Cream at Sassafras is stocked full of these culinary masterpieces to help home-cooks shine. These innovative food products from Cream are about a love of food and as important, the love and care that goes into making meals at home, and sharing a meal with loved ones. One example of such a product is Saskia Beer’s Horseradish.
Horseradish is strong, full of flavor and (some would say) a bite. It can be the perfect special something for your next home-cooked gourmet recipe, like this beautiful salad from Morsels and Musings.
Serves 4 as a starter
Ingredients:
½ cup (125ml) crème fraîche
3 tablespoons (60ml) lemon juice
2 teaspoons lemon zest
2 tablespoons chives, finely chopped
2 tablespoons parsley, finely chopped
3 teaspoons horseradish, I recommend Saskia’s Horseradish
700g potatoes, boiled then cubed
400g smoked trout, chopped
50g baby spinach
6 radishes, finely sliced
Method:
1. Make the dressing by whisking together the crème fraîche, lemon juice, lemon zest and grated horseradish.
2. In a large bowl add to the potatoes, radishes, chives and parsley enough dressing to suit your tastes and toss gently.
3. When you’re ready to serve, add the spinach and combine well. Top salad with trout.
