Food for Thought Friday March 13. 2015

With the prospect of spring and summer coming, the cornucopia of vegetables we will soon enjoy till the end of summer energizes our culinary minds. Like so many children we did not always “love” our veggies and maybe that is why I am so fond of them now.
Most of all, my fascination of vegetables is the way they work, and cook, together:- how they combine, compliment or contrast in meaningful and flavourful combinations, prepared in a myriad of radically different ways- raw, baked, braised, steamed, sautéed, marinated or grilled.
Especially interesting in my cooking is the use of the same vegetables-but pair versions of raw and cooked on the same dish. A simple starter of tomato “confit” and fresh tomatoes with a tomato vinaigrette that has a base of sundried tomatoes or a spicy tomato jam. The idea is so simple but when executed with precision the result is epic flavour combinations.
Essential to the preparation of a solid dish is to use the entire vegetable. Always look for the best vegetable, the best fennel, look for brightness, the best ferns, the best colour, think about how to use the core? Raw perhaps or maybe roasted- don’t settle for less than- so full of freshness you have the impulse to eat it raw right now!
A profound respect for the season, for natural, true taste of things, is deep and abiding, This is what should govern our cooking as true chefs.