Module 5. Classic Flavour Combinations

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7 Golden Rules of Flavour Pairing

When I was studying to be a winemaker, we spent a lot of time learning about flavours and how our bodies perceive them. We also covered a lot about pairing wine with food.

I didn’t realise it at the time, but that knowledge helped be become a better cook.

So here are the golden rules of flavour pairing just for home cooks.

Feel free to extend them to your food and wine matches as well!

1. There are no rules .

I know this sounds a little Monty Python-esque but really the most important thing with putting different ingredients and flavours together is to use your imagination. There are no rules that work for every meal and every person so relax and don’t waste your time worrying about breaking them.

At the end of the day, the most important this is that you and your dining companions enjoy what you’re eating.

2. Trust your own instincts.

I’ve said it before and I’ll say it again. Even if you’re not super confident in the kitchen, you have YEARS of experience as an eater.

Those three-meals-a-day have taught you more than you realise about which flavours work well together, and those that don’t. So trust your taste buds and you’ll be fine.

3. Match the wine food with people first

Just as some people don’t enjoy certain styles of wine, there are others who always have and always will hate certain foods, regardless of how well cooked.

It is true that sometimes this may be based on a bad experience with a poor quality example, and if the person in question did actually try a well cooked example, they may find that they love it. But forcing people to try things against their will is not going to do anyone any favours.

So please respect that everyone’s palate is different and think about your guests first and the food second.

4. Flavours can contrast one another

Contrast is something I, personally, love to play with. Think a hot fiery curry with a cooling slick of natural yoghurt. Or a rich piece of slow cooked pork belly with a refreshing squeeze of lemon. It’s all about looking for the difference in ingredients or dishes and using them to your advantage.

And don’t just limit yourself to flavours. Contrasting textures and temperatures are just as useful in choosing which ingredients to use in a particular dish.

5. Flavours can compliment each other

Finding similarities between ingredients is another way to approach successful flavour pairing. Similarities can build on one another to give a stronger result in the finished dish. Think of the earthiness found in both lentils and mushrooms and how well these work together.

6. Intensity is important

Lighter, more delicate flavours generally work best with other lighter flavours because anything too intense or heavy can overpower. Think of steamed fish with a squeeze of lime.

By the same token, strong flavours tend to be best when teamed with other intense flavours, with care of course..

7. Don’t forget ‘Clancy’s Law of Cooking’.

In case you missed it in week 2, I’ve developed my own law of cooking after years of experimentation:

It is equally valid when thinking about flavour pairing and runs along these lines…

‘If you think it’s going to taste delicious, it probably will.’

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Classic Flavour Pairings

When it comes to creating new dishes there’s no need to ‘reinvent the wheel’ each time. Some ingredients were just made to be together so it can be helpful to know the classic combinations.

These are just some of my favourite pairings and by no means a complete list. You may not even agree with me on some!

Please don’t feel like you need to memorize this list. I’m not trying to overwhelm you!

I’m sharing it with you just to get you thinking about flavours that work together. The aim is to give you ideas but also get you thinking when you’re eating what works for you and what doesn’t.

Take this as a starting point and add (or cross off) your favourites…

VEGETABLE PAIRINGS

:: tomato & basil

:: beetroot & goats cheese

:: carrot & cumin

:: cauliflower & spices

:: cauliflower & cheese

:: broccoli & lemon

:: peas & mint

:: potato & rosemary

:: potato & garlic

:: potato & parsley

:: cabbage & bacon

:: cabbage & cheese

:: avocado & chilli

:: avocado & bacon – think BLT with more!

:: wilted greens & garlic

:: mushroom & garlic

:: mushrooms & thyme

:: eggplant & tomato

:: eggplant & olive oil

:: asparagus & egg

:: parsley & mint

:: lime & chilli

FISH PAIRINGS

:: fish / shellfish & lemon

:: fish / shellfish & lime

:: fish & fennel

:: fish & dill

:: fish, chilli, soy & ginger

:: fish & chips & vinegar

:: salmon & beetroot

:: fish & capers

:: fish & saffron – think paella or bouillibaise

:: fish & white wine

MEATY PAIRINGS

:: meat & potatoes – the way to an (irish) man’s heart

:: beef & horseradish

:: beef & mustard

:: beef & coffee – as in this coffee rub

:: beef & blue cheese

:: chicken & peanut – think satay

:: chicken & red capsicum (bell pepper)

:: chicken & apricot – one of my mum’s specials

:: chicken & garlic – chicken ‘kiev’ anyone?

:: pork & fennel – either fennel seeds or the bulbs

:: pork & apple

:: lamb & rosemary

:: lamb & artichoke – the Roman classic

:: lamb & mint

:: meat pie & ‘sauce’ (ketchup) – the Aussie icon

:: bacon & eggs

:: duck & orange

:: ham & cheese

:: ham & chutney & cheese

CHEESY PAIRINGS

:: blue cheese & pear

:: cheese & onion

:: cheese & potato

:: cheese & quince paste

:: cheese & chives

:: goats cheese & basil – one of my favourite omelettes

:: sour cream & chives

:: ricotta & salami – a favourite pizza combo

:: cheese & mushrooms

SWEET PAIRINGS

:: apple & cinnamon

:: chocolate & hazelnut – or pretty much any other nut

:: chocolate & chilli

:: chocolate & coffee

:: honey & almond

:: vanilla & eggs – yum, custard

:: vanilla & cream

:: strawberries & cream

:: orange & almond

:: chocolate & zucchini – don’t knock it until you’ve tried it in a cake

:: pineapple & mint

:: blackberry & apple

Flavour Profiles & Classic Ingredients from Around the World

One of the easiest ways to make a particular dish feel new and different is to change the flavour profile in terms of its nationality or ethnicity.

To help you get more confident with experimenting with different flavour profiles, here’s a list of the major cuisines from around the world with the classic ingredients used to characterise each.

It’s not meant to be a complete exhaustive list. Nor is it intended to be 100% authentic. Although I have eaten in all of the countries listed except for India and China, so there is some real experience behind each list.

I’m just sharing my personal interpretation of these different cuisines. It’s about giving you a starting point to go off and explore the world of flavours for yourself.

So please feel free to add to or subtract from this list depending on what works for you.

Italian

Truly one of the worlds greatest and best loved cuisines. It’s hard to go past a good pizza or a comforting bowl of pasta. And don’t forget the gelato!

:: parmesan cheese

:: basil

:: oregano

:: garlic

:: tomato fresh, canned, pureed & paste

:: olive oil

:: balsamic vinegar

:: pasta

:: risotto

Instant ‘Italian’: throw in some garlic, drizzle generously with olive oil and grate over some parmesan.

Chinese

Another or the worlds best travelled cuisines. I love the fact that Chinese food tastes different wherever you go. The Australian Chinese is very different from Chinese in Cuba or Ireland or even Spain.

It’s also a very large country with many diverse regional cuisines. I’m not even beginning to do it justice with this list.

:: szechuan peppercorns

:: hoisin sauce

:: soy sauce

:: sesame oil

:: Chinese 5 spice powder

:: garlic

:: ginger

:: green (spring) onions

:: dried mushrooms

:: steamed rice

:: fried rice

:: wheat and egg noodles

Instant ‘Chinese’ – Toss in some ginger, chilli and or garlic while cooking. Drizzle with sesame oil before serving.

French

The inventors of fancy ‘Haute Cuisine’ but also home to wonderfully rustic country cooking. Tends to focus on fancy time, consuming techniques and sauces rather than simplicity.

:: garlic

:: butter

:: anchovies

:: foie gras

:: tarragon

:: red & white wine

:: mushrooms

:: baguettes, crusty bread

:: croissants

Instant ‘French’ – Toss in some garlic, loads of sweet butter and a splash or two of wine.

Lebanese / Middle Eastern

Slightly exotic, yet still similar enough to the cuisines on the other side of the Mediterranean to feel homely. Love their use of vegetables and pulses.

:: hummus

:: tahini (sesame seed paste)

:: mint

:: flat leaf parsley

:: za’atar (spice blend of sumac, thyme and sesame seeds)

:: dried mint

:: ground cumin

:: allspice

:: babaganoush

:: pomegranate seeds & molasses

:: lebanese bread / pita

Instant ‘Lebanese’ – Add a touch of allspice or za’atar and serve with loads of fresh parsley and lashings of hummus.

Moroccan

If someone was mean enough to force me to nominate my favourite cuisine, I think I’d have to choose Moroccan. From the zestiness of their preserved lemons to the heat of harissa, it’s hard not to get addicted.

:: preserved lemons (see our ‘preserve like a nanna’ class for a recipe)

:: green olives

:: coriander seeds

:: chilli

:: harissa

:: ground ginger

:: cinnamon in savoury dishes

:: saffron

:: ras el hanout (spice blend)

:: sumac (lemony spice)

:: coriander leaves (cilantro)

:: honey

:: mint

:: couscous

:: flat bread

Instant ‘Moroccan’ – Add in some preserved lemons and serve with harissa and couscous.

Indian

The other country I haven’t yet visited. While it’s hard to go past a good curry, Indian cuisine is far more diverse than that. Aromatic with the perfume of spices.

:: fresh & dried chilli

:: curry powder

:: garam marsala (spice blend)

:: curry leaves

:: cumin

:: turmeric

:: ground coriander

:: ghee (clarified butter)

:: natural yoghurt

:: basmati rice

:: naan bread

Instant ‘Indian’ – toss in some garam marsala or curry powder and a handful of curry leaves. Serve with a generous dollup of natural yoghurt.

Thai

The first country I ever left home to visit, Thailand is a special place for me. I adore the warm friendliness of the Thai people but it’s their amazingly fresh & delicious food which keeps bringing me back.

:: lemon grass

:: mint

:: kaffir lime leaves

:: fresh coriander (cilantro) roots, shoots and leaves

:: thai basil (or regular basil)

:: curry pastes (red & green)

:: coconut esp coconut milk

:: palm sugar (or brown sugar) in savoury dishes

:: dried shrimp paste

:: chilli

:: fish sauce

:: oyster sauce

:: jasmine rice

:: rice noodles

Instant ‘Thai’ – get yourself some curry paste and coconut milk. Be sure to season for ‘sweet, salty, sour and bitter’.

Vietnamese

Similar to Thai but with an interesting French heritage which means they have decent bread and coffee! For me Vietnamese is all about smelly fish sauce, fragrant mint and fiery chilli.

:: chilli – fresh red

:: fish sauce

:: rice vinegar

:: Vietnamese mint

:: coriander (cilantro) leaves

:: jasmine rice

:: rice paper rolls

Instant ‘Vietnamese’ – Be aggressive with the chilli and serve with loads of fresh (preferably Vietnamese) mint.

Japanese

The one country that no matter how long I stay there, I never feel ‘at home’. A super diverse cuisine based on a country of perfectionists. So much more than sushi rolls and miso soup.

:: miso paste

:: sesame oil

:: sesame seeds

:: soy sauce

:: rice vinegar

:: dashi

:: nanami togarashi (mixed chilli pepper)

:: mirin (rice wine similar to dry sherry)

:: raw fish & seafood

:: pickled ginger and other vegetables

:: wasabi

:: seaweed (nori sheets)

:: soy beans (edamame)

:: steamed rice

Instant ‘Japanese’ – splash in some mirin (or dry sherry) & soy sauce.

Mexican

It’s practically impossible to get authentic Mexican in Australia so I was completely blown away by the complexity and down-right deliciousness of real Mexican when I travelled there. So much more than beans, cheese and sour cream.

:: chilli – esp jalapenos & habanero (scotch bonnet)

:: fresh cheeses

:: mexican oregano (epazote)

:: coriander leaves (cilantro)

:: limes & lime juice

:: refried beans

:: fresh tomato

:: fresh salsas – green & red

:: avocado

:: tortillas

:: tortilla or corn chips

:: beans

:: rice

Instant ‘Mexican’ – Serve with super fresh salsa and loads of chilli and lime.

Spanish

After spending 6 weeks renting an apartment in the beautiful city of Barcelona, I felt half Spanish. If only the language had rubbed off on me! After Moroccan, one of my favourite cuisines. Tricky for vegetarians with their devotion to pork products.

:: smoked paprika

:: saffron

:: olives

:: olive oil

:: sherry vinegar

:: Marcona almonds

:: jamon

:: chorizo

:: machego cheese

:: membrillo (quince paste)

:: roasted red peppers (piquillo or bell peppers)

:: chickpeas

:: paella rice

Instant ‘Spanish’ – Toss in some smoked paprika and chorizo on a splash of sherry vinegar.

My Top 10 Favourite Flavour Combos

I don’t want you to feel overwhelmed by all these lists. Learning to combine flavours is a skill that takes time and practice.

The most important thing is that you start observing what works (and what doesn’t) as you experiment at home AND when you’re eating out.

To help bring all the information in this module into real life, here are the top 10 combinations that I use on a regular basis with examples.

Beets & Goats Cheese.

Roast beets as per the roast root veg template recipe.

‘Raw Veg Lunch Salad‘ – use bok choy or broccoli as the raw veg, use the roast beets as the ‘garnish’ and goats cheese as the ‘protein’.

Roast Veg Salad – use beets as the veg, keep the chickpeas in and replace the almonds and mayo with soft goats cheese.

Smooth Veggie Soup – use raw beets as the veg (expect them to take 40 minutes or so to cook). Serve with fresh goats cheese on top.

Herb & Nut Sauce – replace basil with 2 handfuls roast beets. Replace parmesan with goats cheese. Serve with pan fried salmon or chicken breast / thighs.

Mushrooms & Thyme

The Perfect ‘Steak’ – use mushrooms as the ‘steak’ and thyme leaves as the flavour highlight.

Baked Frittata – sautee mushrooms as per the sauteed veg template and use as ingredient 1, use parmsean as ingredient 2 then use thyme as the highlight.

Warm Legume Salad – use mushrooms as the ‘protein’ and thyme as the highlight.

Garlic & Greens

Sauteed veggies – use a bunch of greens such as spinach or kale as the veggie and garlic as the ‘highlight’. I often have this as a meal on its own served with chunks of parmesan or some sardines for protein.

Pasta with ‘No Cook’ Sauce – Use precooked sauteed veggies with garlic above instead of the ‘fresh’ leaves.

Layered Veggie & Ricotta Bake – use sauteed greens with garlic as above as the ‘vegetables’.

Tomato & Basil

Pasta with ‘No Cook’ Sauce – Use basil as the ‘leaves’ and semi dried tomatoes instead of the ‘cheese’.

Meat or Legume Balls – use tomato passata as per the recipe and serve either type of ‘ball’ topped with fresh basil.

Canned Bean Salad – use halved cherry tomatoes as the vegetable and use basil leaves as the highlight ingredient.

Potato & Rosemary

Ultimate Roast Spuds – use rosemary as the highlight.

Baked Frittata – use roast spuds as ‘ingredient 1’ and rosemary as the highlight. I’d be inclined to favour bacon as ‘ingredient 2’.

Canned Bean Salad – change the name to ‘Irish salad’ and replace canned legumes with diced roast spuds and rosemary. Use salad leaves as the veg. Boiled eggs as the protein and rosemary leaves as the highlight.

Lamb & Rosemary

Super Slow Roast – Use lamb shanks or lamb shoulder as the ‘meat’ and rosemary as the highlight. I’d probably use carrots as the veg here.

Pan Fried Protein + Salad – Use lamb chops or cutlets as the protein and rosemary oil as the ‘sauce’ (for each person just finely chop about 1 teaspoon rosemary leaves and leave to infuse for 10 minutes or longer in 2 tablespoons extra virgin olive oil).

Slow Cooked Meat Ragu – Use lamb shanks or neck chops as the meat and rosemary as the flavouring. Red wine would be my liquid of choice here.

Beef & Coffee

This is a bit of a one trick pony… but rub steaks with a little coffee rub (recipe over here). BBQ or pan fry until cooked how you like. Top steaks with a knob (hunk) of butter and allow to rest for a few minutes. Soo good!

I guess you could try coating beef burger patties in coffee rub as well.

Fish & Lemon

Pan Fried Protein + Salad – Use fish fillets as the protein. Skip the oil / sauce and serve with the lemon half instead.

Classic Green Salad – Turn this classic side into a meal by using lemon juice as the ‘acid’ for the dressing. Serve with a drained can of tuna, salon or sardines and drizzle over a heap of extra lemon juice – a lunch I have at least once a week.

Simple Braised Supper – use fish fillets such as salmon as the protein (reduce cooking time to 20-30 minutes). Use white wine as the liquid. Preserved lemon as the flavouring. And sprinkle over a handful of chopped flat leaf parsley as the ‘highlight’ once the fish is cooked.

Blue Cheese & Pear

Green Pea Blue Cheese & Pear Salad – use blue cheese as the protein, finely sliced fresh pear as the ‘leafy ingredient’.

Serve finely sliced ripe pear with a big hunk of blue cheese instead of dessert.

Warm Legume Salad – with lentils. Use blue cheese as the protein and finely sliced raw pear as a cold ‘highlight’.

Chocolate & Hazelnut

Super Quick Mousse – use melted chocolate as the highlight and serve topped with chopped roast hazelnuts.

No Bake Chocolate Tart – Replace peanut butter with hazelnut paste or Nutella.

Almost Instant Sorbet – use banana as the fruit and chopped dark chocolate and roast hazelnuts as the ‘topping’.

Module 5 Resources…

Flavour Directory eBook

Click on the image above to download your copy.
(you may need to ‘right click’ and ‘save link as’).

Other Good Books

The Flavour Thesaurus – Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit.
Well worth picking up a copy if you’d like to take flavour pairings further. Segnit includes some weird and wonderful matches along with the classics. Love her descriptions as to why different matches work, complete with popular culture references.

The Cook’s Companion by Australian chef Stephanie Alexander. A complete A-Z of ingredients, she includes a list of what each ingredient goes well with along with tips for preparation, choosing and storing and of course recipes.

Website

www.foodpairing.com
If you want to get really ‘nerdy’ check out their free trial. Enter in an ingredient and it will give you a diagram of ingredients related by the chemical flavour compounds they contain. For more advanced flavour-pairers only.

Your Module 5 Funsheet

Click on the cover above to download your Module 5. ‘fun’ sheet.

(You may need to ‘right click’ and ‘save link as’.)

NOTE: To get the most out of your pdf, the best program to open it in is Adobe Reader. You can download a FREE version over here: http://get.adobe.com/reader/otherversions/.[/tab][tab]

Your Module 5 Action Steps.

Remember, you’re not going to see results until you take the first step!

STEP 1. Download your module 5 FunSheet and complete the 2 super quick exercises while all this is fresh in your mind.

STEP 2. Download Your Module 5 Resources.

STEP 3. Report your insights in the comments below this video. [/tab] [tab]

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MODULE 5 ‘Template’ Recipes

Note: The videos for these recipes are using specific ingredients. Please refer to the written recipes for the ‘general templates’ to make them as flexible as possible.

:: Noodle Soup
:: Pasta with No-cook Sauce
:: Super Quick Legume Soup
:: Meat or Legume Balls
:: Legume & Tahini Sauce aka ‘hummus’
:: Cooked Lentils
:: Raw Veg ‘Rice’
:: Baked Vegetable ‘Noodles’
:: Fresh Herb Sauce
:: Super Quick Mousse
:: Almost Instant Sorbet

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