Latest news with #flavour
News.com.au
4 days ago
- General
- News.com.au
What is nutmeg? (And why should you add it to your recipes?)
Second to our desire to actually taste food, I'm sure we can all agree there's nothing quite like the sense of smell to trigger an emotional response when eating. Now when it comes to special occasions like Christmas, we all have our unique food rituals that often come with familiar aromas. Perhaps nutmeg is a very well-loved spice in your pantry at this time of year? Nutmeg definitely has that festive aroma for me… and I think it's overlooked as an ingredient. Not just at Christmas time (hello, eggnog) but all year round – this spice can make a world of difference when it comes to flavour. My Nonna makes good use of it in all her cooking. What is nutmeg? Native to Indonesia, nutmeg can be identified as a large seed that grows inside a pear-shaped fruit on a tropical evergreen tree. Being a spice, it has a warm and slightly nutty flavour – pungent and therefore best consumed in small amounts. At 50c a seed ($3 a bag of them at Coles) or $2.50 for ground nutmeg, it's safe to say this ingredient is widely underrated and deserves to be celebrated (not just at Christmas time). What does nutmeg do? If you enjoy spiced food or have an extremely well-stocked pantry, you may have nutmeg in your rotation of spices already. If not, you heard it from us that it's extremely versatile and plays a vital role in bringing depth of flavour to both sweet and savoury dishes. Nutmeg is well-suited to rich, creamy savoury sauces such as cheesy bechamel sauce which is used in lasagne and moussaka. In fact, our Food Director Michelle Southan says that nutmeg is the 'secret ingredient for the best-ever white sauce.' 'Nutmeg adds a warmth and just a hint of spice which provides an extra depth of flavour to a creamy bechamel taking it to the next level', she explains. How to use nutmeg Now I know why my Nonna's food tastes so good: she peppers some nutmeg over her baked potatoes, in her bolognese, gravy – and needless to say – it works wonders. Michelle also loves using it with veggies such as pumpkin and spinach. The nutty flavour of nutmeg pairs beautifully with spinach and 'nutmeg and pumpkin work wonders together – adding extra warmth, nuttiness and a touch of sweetness', explains Michelle. The whole seed can be thrown into your cooking to diffuse flavour, before removing it when serving. Alternatively, you can grate the nutmeg to taste (this is our preferred method, as it means you can use the pod again). More dishes that thrive off nutmeg: rice, seafood, lamb, casseroles, souffle and carbonara. Desserts to use nutmeg in But it's not only savoury dishes that I love using this earthy spice in. It's great in sweet, warm milky drinks, rice pudding and anything with a custard base. When Michelle makes baked custard, she says: 'Nutmeg is essential.' 'The warm smells and comforting aromas of nutmeg bring back my childhood memories of going to my nana's house for Sunday lunch and waiting with excitement for her baked rice custard pudding to appear.' If you want your house to be filled with the aromas of nutmeg, then try our baked nutmeg custard recipe. This recipe really shows how nutmeg is a superstar dessert ingredient. Nutmeg benefits Taste aside, nutmeg's health benefits are in abundance. Our nutritionist Chrissy Freer once rated nutmeg in her Top 100 foods, saying: ' Nutmeg has antibacterial properties, thought to assist in destroying food-borne bacteria. It also contains eugenol, which acts as an antioxidant and may play a role in preventing heart disease by inhibiting blood clots. Nutmeg contains the minerals copper and manganese.' The appropriate question is: what doesn't nutmeg do? Nutmeg substitutes You're probably no stranger to cinnamon – which has a similar warmth and earthiness to nutmeg, but is slightly more suited to sweet dishes. There are other (less sweet) spices, including cardamom, ginger, and cloves (not the garlic kind) that could be used in similar ways. But in my opinion (and my Nonna's), nutmeg really is one of a kind. Nutmeg recipes Warm up with some of our best-ever nutmeg dishes:
ABC News
02-08-2025
- Business
- ABC News
Truffle growers concerned manufactured flavouring misleading as demand for raw product grows
The wet, wintry days are in full swing in southern Australia and truffle hunting season is well underway. Australia is now the fourth-largest truffle producer in the world, exporting more than 11 tonnes valued at $9 million in 2023. The demand for the expensive but flavoursome fungus continues to rise but growers and wholesalers are concerned consumers do not know what truffles really taste like. In the Strathbogie ranges in north-east Victoria, basenji dogs Audrey and Winnie are busy sniffing the ground in search of truffle in exchange for a treat. David and Kate McConnell started growing truffles in 2007 after planting an orchard of oak trees. The couple said the rise of synthetic truffle flavour is worrying, considering how much work goes into producing the fungus. "It's something that's a concern from a marketing perspective, definitely," Mr McConnell said. "The idea is to promote more enjoyment in actually experiencing a real truffle, which is what we try to do." Simon Friend grades and sells truffles out of Melbourne and said alarm bells go off in his mind when people describe the flavour as "strong". "As soon as I hear that my initial thought is that they haven't had any real truffle experience," Mr Friend said. He is worried people who have tasted synthetic truffle flavour do not know that it is different to a fresh truffle. "It's a misnomer," Mr Friend said. "There's no real truffle in truffle oil. People don't know that they are actually experiencing a synthetic flavour. Truffle oils are typically made by infusing a flavour often referred to on the bottle as an "aroma" or "essence". There are no laws in Australia around the use of synthetic flavours in products, but Mr Friend is worried that consumers are being misled. "It's the same with vanilla in a huge way. Caviar, and maple syrup too," he said. "Consumers need to understand there's a tremendous amount of work going to getting a beautiful truffle on a table, or in their butter." David McConnell admits truffle growing can feel like a bit of a gamble each year. "The interesting thing about truffles is the dog indicates where they are and until we uncover it we don't know if it's ripe or not," Mr McConnell said. "You buy the trees inoculated with truffle spores and then you cross your fingers and hope that in four to six years that you'll be successful. Because truffles are grown underground, growers must train dogs to sniff out the ripe ones before they can dig them up. Mr McConnell said the fungi did not ripen with time once they were picked so the dogs needed to get the smell correct straight away. The Strathbogie ranges are ideal for growing truffles with high rain, hot summers and very cold winters. However, seasonal conditions this year have been very dry and the truffles have been a bit smaller than usual. "There is nothing like rain from the sky. It's been a challenge to keep the soil moist this year," Mr McConnell said. "But the demand is growing. We've had our truffles sent all over the world."
Yahoo
27-06-2025
- Business
- Yahoo
Ready to drink: Why Molson Coors hopes growth is brewing in its flavour kitchen
TORONTO — A waft of fruity scents surround you as you enter what's known as the flavour kitchen at the Molson Coors brewery in west Toronto. The 23-acre facility — the company's largest brewery in Canada — opened in 1955, and has for decades served as the base of its operations. It's there where popular beers such as Molson Canadian and Coors Lights are brewed, quality tested, and packaged before being shipped to stores and restaurants across the country. On a late-May morning tour through the factory, the familiar aroma of beer-filled cans and bottles engulfing much of its footprint ends at the flavour kitchen, where it is replaced by jumbled notes of strawberry, peach, lemon and other fruits — smells you wouldn't have found here more than just a few years ago. "I call this 'Flavour Town,'" says brewery general manager Tan Le, before listing off some of the products that originate there, from Coors Seltzer and Vizzy Hard Seltzer to Simply Spiked Lemonade. As Anthony Purchase, vice-president of commercial operations for Canada, puts it: "We've got almost every flavour under the sun." A small tank called a rapid mixer is in the midst of blending ingredients to produce a flavour concentrate, which will later be added to a vodka base to form one of Molson Coors' signature ready-to-drink (RTD) beverages: Arizona Hard Lemon Iced Tea. That same day, on a nearby production line, thousands of 473-millilitre, beige, yellow and turquoise cans are filled and later packaged. The operation is part of Molson Coors' effort to stay on top of broader trends around consumer tastes as production of RTD cocktails ramps up throughout the industry. While beer has long been considered the drink of choice on summer patios and at backyard barbecues, experts say seltzers and coolers are now often favoured instead. Molson Coors began producing spirits-based RTDs at its Toronto site in 2022, two years after the company began a pivot to a new identity. It now calls itself a "beverage company." "Prior to that, it was all beer," said Le, calling it a "huge shift" for the Toronto brewery's operations. It came with a $100 million investment to expand the capabilities at its Toronto and Fraser Valley breweries and meet growing demand for malt- and spirits-based drinks. Five years in, RTDs are a key focus of the company's growth trajectory, said Purchase, noting the category is now about one-quarter the size of its total beer operations and continues to grow by double digits year-over-year. He said while Molson Coors has a 30 per cent share of beer sales throughout Canada, it has also already established a 10 per cent share in RTDs and 20 per cent for seltzers, specifically. Other Canadian beer companies have undergone a similar transition, said food and drink researcher Candace Baldassarre, pointing to the success of Labatt Brewing Co.'s Cutwater Canned Cocktails and SVNS Hard 7UP. Baldassarre, a senior analyst at market research company Mintel, said surveys conducted by the firm indicate consumption of RTDs jumped from around 29 per cent of respondents in 2021 to 62 per cent this year. Statistics Canada's data around sales of alcoholic beverages tells a similar story, as the ciders, coolers and RTDs category grew by 88.9 per cent from 2018-19 to 2023-24. "This growth there is absolutely undeniable," she said. So, too, is a link to the COVID-19 pandemic, which prompted a change in drinking habits, said Baldassarre. Lacking a pub to attend, RTDs and coolers grew more popular as people made outdoor parks their prime gathering spots for social events. "You have all these people that wanted something convenient and easy to carry, but didn't necessarily want to drink beer," she said. "You also have the explosion of flavours. The beer category has seen different products emerge, but ultimately, the plethora of flavours that you'll see with RTDs is just enormous." Baldassarre added RTD variants include sugar-free and low-calorie options that appeal to a health-conscious consumer in a way many beer varieties historically haven't. "I think beer, for a lack of word, is maybe a little bit less cool to younger consumers," she said. "The majority of consumers that don't drink beer, it's simply because they don't like the taste. So when you're now having all of these other options available, consumers are flocking to them." At Molson Coors, Purchase said consumer preferences for its RTDs are all over the map. He said one of the challenges in the company's evolution has been staying on top of rapidly evolving tastes when it comes to seltzers and other flavoured drinks. Customers are typically eager "to try what's new" when products are launched each spring, regardless of what appealed to them the previous summer, he said. "What we've seen, it's a lot more cyclical ... meaning that you go through a lot more flavours, different fads, different trends," Purchase said. "They want to try what they haven't tried before, and they kind of settle into their favourites by May long weekend and ride that through in the summer." It's not just large, household brands navigating these shifting goal posts. Craft brewers like Cowbell Brewing Co. in Blyth, Ont., have also waded into the RTD waters so as to "fish where the fish are," said its president Natasha Fritzley. "Fruity, easy to drink, light to drink," was the flavour profile she described as most popular when the RTD boom began in Canada more than half a decade ago. That prompted the 2019 launch of Cowbell's vodka-based Hijinx Hard Seltzer, including raspberry lemonade and peach cosmo varieties. In recent years, she said there's been a surge in tequila-based beverages, which inspired the brewery to produce its Ranch Water lime tequila seltzer. Fritzley, a board member of the Ontario Craft Brewers association, said there are advantages to producing both beer and RTDs on-site instead of trying to specialize in just one. "What's really interesting about brewing facilities is that your equipment is diverse. You can use your brewhouse and your tanks on-site to produce a number of different styles of products outside of beer," said Fritzley, who is also chair of the Ontario Craft RTD Coalition. "The upfront investment is quite minimal. You can utilize a lot of your brewing equipment to blend them." While Fritzley admitted she initially wasn't sure if RTDs would amount to a short-term trend or long-term shift for the industry, she said it's now proven to be a game-changer. She said that was accelerated last year in Ontario, when the provincial government made changes allowing grocery and convenience stores to sell beer, wine, cider and RTDs — with a requirement that those retailers allocate 20 per cent of shelf space by category to local producers. Fritzley called it a win for craft brewers, who often previously saw their lesser known seltzers boxed out of provincially run liquor stores due to limited floor space reserved for better known brands such as White Claw. "It's here to stay," she said of seltzers and other mixed drinks' place in the fabric of the alcoholic beverage industry. "I do not think it's going anywhere and I think that's great. It's a really fun category to play in. There's so many flavour profiles that you can have lots of fun with." Back at Molson Coors' Toronto brewery, Purchase said the company believes it still has a lot of untapped potential. With just five years as a "beverage company" under its belt, he said Molson Coors knows its experience in these new waters pales in comparison to its rich history of brewing beer, which dates back to its foundation in 1786. But Purchase believes flavoured drinks will be a vital part of the company's future. "We've had to plan and replan several times based on what's going on in the economy around us. That has been true for 239 years in the beer category, where we're experts," he said. "We've done a lot of learning and a lot of investment to scale up our capabilities over the last five years ... It's been fun. It's been fast and a lot of learning." This report by The Canadian Press was first published June 27, 2025. Companies in this story: (TSX:TPX.B) Sammy Hudes, The Canadian Press
CBC
31-05-2025
- Business
- CBC
Meet the Grammy behind Shaw's best-selling ice cream flavour
Meet the Grammy behind Shaw's most popular ice cream flavour 6 minutes ago Duration 3:57 When it comes to ice cream flavours, it turns out Grammy knows best. Shaw's Ice Cream is a family business, so when it comes to their most popular flavour creation, the three sisters who run the company looked to their Grammy's cupboard for inspiration. "So growing up, we would always visit our Grammy, and she'd have her homemade chocolate chip cookies, homemade peanut butter cookies, and these little brownies in the cupboard," said Kelly Heleniak, co-owner of Shaw's Ice Cream. "We thought, 'Hey, what if we throw together all of these ideas, and we have a flavour called Grammy's Cupboard?'" The blend of vanilla ice cream, peanut butter ripple, cookie dough and brownie pieces is the company's top-selling flavour, all credited to Grammy's inspiration. "I can't believe it; I'm just amazed," said Dorthy McLaughlin, the 92-year-old known as Grammy to her 14 grandchildren and 27 great-grandchildren. "I'm happy to be in this role." McLaughlin said she will often check the freezer section in grocery stores to see if her flavour is in stock. "There was a young guy filling up the shelves with ice cream, and I said to him, "Have you ever tried Grammy's Cupboard?" And then I told him I was the Grammy, because I always say I'm the Grammy," she said. On another occasion, McLaughlin was at Shaw's shop at 100 Kellogg Lane and was asked to take a photo with a fan of the flavour. "Grammy turned 92 this year, so it keeps her days interesting," said Heleniak. "I picked her up the other day because the local grocery store in Tillsonburg is carrying her flavour and wanted to bring in mass quantities. They had a whole door full of Grammy's, and I got a picture of her in front of the door. We posted it on our social media, and it just really snowballed." Shaw's Ice Cream was established in 1948. Heleniak and her sisters Kim McCutchen and Kristine Hayes took over the business in 2001 at a time when it was struggling and turned it into what is now local scoop shops in London and St. Thomas, a production facility in Tillsonburg, and ice cream that can be found in major grocery stores across the country.
The Guardian
27-05-2025
- Entertainment
- The Guardian
Sorry, but there's nothing as tasty as fried bacon
Could Barbara Stewart-Knox explain how, by stopping buying or eating meat, I would not be 'compromising on flavour' (Letters, 23 May)? I certainly would not like to buy expensive, additive-filled plant-based meat alternatives – and nothing tastes quite like roast chicken or fried LavenderNottingham Elon Musk's recent absence from Trump world (Whatever happened to Elon Musk? Tech boss drifts to margins of Trump world, 25 May) provides us with the latest example of the proverb: 'If you are invited to dine with hyenas, beware; you are likely to end up as the last course.'Christopher HouseHertford In the interview with Alan Alda ('My mother didn't try to stab my father until I was six': Alan Alda on childhood, marriage and 60 years of stardom, G2, 26 May), his wife, Arlene, is reported as saying that the secret of a long marriage is 'a short memory'. When the author Olivia Harrison was asked the secret of a long marriage, she replied: 'You don't get divorced.'Margaret CoupeBuxton, Derbyshire Tim Gossling (Letters, 23 May) suggests painting an errant tortoise's postcode on its back so it can be returned home. My grandfather, a policeman, painted 'Police' on the back of his tortoise so it was delivered to the nearest police station when it AffordTeignmouth, Devon Paul Copas (Letters, 26 May) regrets Lucy Mangan's failure to use the semicolon in her Digested week column. She more than makes up for that in her review of the Jane Austen documentary (26 May): five semicolons in one HollowsHyde, Cheshire Have an opinion on anything you've read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.
