Flavour Forecast Recipes

Shrimp Escebeche Al Rocoto

These delicious recipes were created by our global team of chefs and culinary professionals. We invite you to explore these flavours and ideas so you can taste the future of flavour today.

Heat + Tang

  • peruvian chicken with creamy rocoto and fresh green chilli lime sauce

  • smashed plantains with spicy mojo

    Deliciously spiced with chilli, cumin and Aji Amarillo paste, these fried and mashed plantains are bursting with flavour. For the recipe, visit Schwartz!

  • sambal noodles with prawns and chinese broccoli

    This Asian noodle dish is equal parts sweet, sour and spicy thanks to a combination of sweet soy sauce and fresh sambal sauce, a spicy Southeast Asian chili sauce. Prawn, Chinese broccoli and shiitake mushrooms bring a meaty texture and substance to this satisfying one-dish meal.

  • shrimp escabeche al rococo marinated prawns with grilled corn and chillies

    This refreshing starter is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, prawns are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, coriander and chilli.

  • fiery fresh sambal sauce

    Sambal is a versatile Southeast Asian chilli sauce used to season stir-fries, noodles, eggs, meat, seafood and vegetables. It is also enjoyed as a sweet, sour and spicy table condiment. This fresh version, prepared in a blender, accentuates the bright flavor of the chillies and can be prepared in 15 minutes or less.

Tropical Asian

  • sweet and sour rendang chicken wings

    These succulent, spicy chicken wings are first marinated in Rendang Curry, then tossed in a tangy syrup infused with lemongrass and kaffir lime, offering a welcome Southeast Asian twist to traditional hot wings.

  • pinoy pork bbq with green mango slaw

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

  • rendang curry

    Rendang curry is a rich, fragrant and mildly spicy blend of aromatic ingredients including chillies, lemongrass, garlic, ginger, tamarind, coriander and turmeric. It is most commonly used to make Rendang Beef, a signature slow-cooked curry dish popular throughout Southeast Asia.

Alternative "Pulse" Proteins

  • cranberry bean sage and orzo soup

    This rustic Mediterranean style soup gains texture and protein from creamy cranberry beans, making it a hearty one-pot meal. For the recipe, visit Schwartz!

  • caribbean coconut and pigeon pea rice

    A variation of the traditional Dominican dish known as Moro de Gandules con Coco, this creamy, risotto-like coconut and pigeon pea entrée gets added flavour from sweet potatoes and toasted coconut.

Blends with Benefits

  • matcha green tea cake with lemon meringue frosting

    This subtly sweet cake gets its green tea flavour and colour from a matcha spice blend enhanced with ginger and lemon peel. Layered with lemon curd and topped with a light lemon meringue frosting, this dessert offers a welcome twist to classic layer cakes.

  • matcha green tea with ginger and citrus blend

    Matcha is a finely ground green tea powder, used to add flavour, colour and nutritional benefits to foods. This vibrant blend of matcha, lemon peel and ginger can be used every day to flavour a variety of sweet and savoury foods, including chicken, seafood, smoothies and desserts.

  • 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 flavor to meat, seafood, veggies, salads and more.

  • nicoise salad with chia citrus and chilli crusted tuna

    This new take on the classic Niçoise salad features poached egg and lightly seared ahi 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.

Ancestral Flavors

  • hominy fritters with bacon thyme dipping sauce

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

  • mezcal marinated steak with roasted tomato sofrito

    In this Latin twist on a steak dinner, lean and flavourful steaks are marinated with a Mezcal, lime and pepper combination. Accompanied by a roasted tomato, bacon, and poblano sofrito, this robust meal delivers bold, savoury and smoky flavours.

  • dark chocolate and cranberry amaranth oat bars with cashews coconut and caramel

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.

  • 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, sweet melon liqueur and fizzy club soda.

  • 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 to beverages.

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