MODERN MEDITERRANEAN...sun-drenched recipes from Mallorca & beyond

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MARC FOSH RESTAURANT

on June 09, 2017

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FOOD TRENDS FOR FOOD NERDS

--> One of the biggest food trends for 2018 is the fermentation of foods. From Asia’s top chefs refining age-old recipes of kimchi, miso and fermented tofu to artisan producers around the world making craft beers, all-natural sourdough bread, or the finest organic chocolate, to “food nerds” experimenting with bubbling jars of kombucha , fermented food is growing in fame and finding its way into the repertoires of the worlds top chefs in restaurants all over the planet. Yes my friends, sauerkraut is now sexy! I think the growing interest in fermenting is tied to a bigger food movement that is concerned with the provenance of food … people want to know the story of what they eat. In the past, all food had a story – where the berries were picked, how, when, where and what was hunted. Over time, supermarkets have made us lose our connection with food. I believe people are now looking for more variety and individuality in their food as most mass-produced food is aimed at the

FROZEN DELIGHTS!

Smooth, creamy and luscious…nothing beats a homemade ice cream! I really love the summer, but as the days get longer with clear blue skies and long, hot, sticky nights, the intense heat can sometimes be a little too much to bear. At times like these we need to find some refreshing, delicious ways to us cool down and a frozen ice cream is very tempting and often hits the point. At our restaurants, we always have a good variety of rich ice creams and sorbets in our freezers as they compliment nearly all our desserts. Everyday we churn them in our sorbet machine or something called a pacojet, and the advantages of using an electric or hand-cranked machine is that the final result will normally be smoother and creamier with that fabulous silky texture of freshly made ice cream. So if you are lucky enough to have an ice cream machine, making your own ice cream can be fun and incredibly simple. Off course people have been making ice creams far longer than

THE WORLD IS YOUR OYSTER…

THE WORLD IS YOUR OYSTER… The Olivar market in Palma has been in a period of transition over the last few years as the old style, classic market stalls are slowly giving way to a more diverse offering with several Sushi stands and oyster bars opening. Just last Saturday one of the stands was packed with people enjoying a glass of champagne or cava with a dozen or so freshly opened oysters. I know it’s sometimes difficult to accept change, but I do think this is a welcome innovation as it gives people another reason to visit the market. It all seems very decadent now to be eating expensive oysters and swigging a glass of champagne and it made me think about the oyster’s humble beginnings. A saltwater bivalve with a sea-salty flavour and a succulent texture, oysters were once the food of the poor and were mainly used to bulk out dishes such as pies, soups, and stews. They were even fed to the inmates of London’s prisons! Believe it or not, through

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MARC FOSH RESTAURANT

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