No more excuses for the same boring breakfast! Think outside the box and try a bowl brimming with new ingredients and captivating flavours to help you power through the day. From exciting ancient grains and rice varieties, to a Middle Eastern-inspired breakfast hash topped with a spicy sauce, these are the global tastes worth getting out of bed for.
Explore the sweeter side of congee. Traditionally served savoury, the Far East's creamy rice porridge gets an unexpected upgrade with exotic rice varieties, warm spices and fruit juices. Top with mango, coconut, a balsamic drizzle and more.
Discover the possibilities of the “new cereal.” This gluten-free, ancient whole grain native to Africa is mildly nutty in taste with a hearty texture. Pair it with plant-based milks and aromatic cinnamon and ginger.
Cozy up to a warm and satisfying breakfast hash loaded with Middle Eastern spices and ingredients like ground meat, chickpeas, roasted veggies and spoonfuls of skhug hot sauce. Skhug sauce, also spelled schug or zhug, contains cumin, cardamom, coriander, Thai bird chilies, garlic, parsley, cilantro, olive oil & lemon juice.
Create a sizzling, smoky sear and flavour crust while grilling on the plancha, a thick, flat slab of cast iron delivering intense heat. Marry it with bold sauces, rubs and glazes and it’s no wonder why the plancha is a way of life in Spain, France’s Basque region as well as Mexico.
France's Espelette pepper is distinctively smoky, sweet and mildly hot - perfect as the lead flavour in a zesty rub with Mediterranean herbs to enhance grilled meats and seafood.
Mojo Verde: Vibrant Spanish green sauce with cumin, cilantro, parsley and green chilies.
Adobo Negro: Hybrid Mexican sauce that borrows from spicy adobo and complexly flavoured mole negro sauces - made with stout beer, black sesame and chili pepper.
Romesco: Mildly spicy, nutty Spanish sauce made with roasted red pepper, smoked paprika and almonds.
As a glaze or drizzle, these Spanish ingredients add a sensational zing to seared foods.
Egg yolks leave breakfast behind! These golden gems add richness and indulgence in a surprising fashion to a wide range of lunch and dinner menus. Taking on the different tastes and styles of each dish, yolks add excitement, protein and exceptional flavour.
Egg yolks simmered in a tomato sauce infused with savory Middle Eastern spices like smoked paprika, cumin, pepper, cayenne, turmeric & caraway. A rustic supper - just add bread to dip.
A fried or poached egg rests atop flavourful ingredients combined with hearty stock - Kimchi Crispy Rice Broth Bowl, Tomato Fennel Bowl with Zucchini Noodles and Bonito Udon Broth Bowl.
Packed in salt and spices to cure for several days, these yolks are a buried treasure of umami taste. The result is firm enough to shave over pasta, salads and more.
Discover the new Mediterranean cuisine of the 21st century. Melding Eastern Mediterranean ingredients with Western European classics, cooks can create homey dishes with a fresh take.
A prized tart ingredient in Persian cooking, use this small, red dried fruit to liven up both sweet and savoury dishes.
Pasta is the foundation for inspired, new culinary traditions: Persian Ash-e reshteh merges with Italian minestrone. Eastern Mediterranean salt-cured swordfish joins German spaetzle. Turkish manti cozies up with Italian bolognese.
Each region puts their unique stamp on baharat seasoning, an indispensable, fragrant blend for Eastern Mediterranean cooking - typically contains black pepper, cumin, cardamom, cloves, coriander, nutmeg and paprika.
Pepper’s tongue-tingling, bold edge is tempered by naturally sweet ingredients like syrups and exotic fruits. After hiding in plain sight for so many years, pepper is finally capturing the spotlight. Its up-front bite and lingering sensation offer the next wave of spicy flavour.
Pepper’s cedar note is complemented with the sweet-brown and earthy taste of date syrup. Other natural sweeteners pair just as nicely: brown rice syrup, sorghum syrup, barley malt syrup, yacon syrup, coconut nectar and piloncillo.
Exotic, tropical fruits like dragon fruit, mangosteen, green mango and jackfruit accent the citrus notes of pepper, delivering the perfect sweet heat combination. Dragon fruit is crunchy with a mildly sweet flavour- bright pink on the outside with a red or white inner fruit and black seeds.
We stopped by Jin Bar to hear more of her incredible journey towards becoming Calgary’s Korean comfort go-to. View Culinary Connections for more.
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We met with Chef Kagoro at Chakalaka to find out more about his Zimbabwean cuisine, and how he’s managed to spread love & flavour in this difficult time. View Culinary Connections for more.
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