ONBOARD Magazine summer 2019

food & drink
What's new in food and drink. The latest trends
for you to try over the summer months
THE INGREDIENT...
CALAMARI
What is calamari?
Calamari is a culinary term used to refer
to squid as food. In Italian, calamari (plural
forcalamaro) can be used in reference to the
animal and squid versions of food.
Where does calamari come from?
Squid exist in every ocean and sea (with the
exception of the Black Sea) and half of the
total global squid consumption occurs in
Japan, where is it calledIka.
Are calamari healthy?
Squid is mostly protein, with small equal
percentages of fat and carbohydrates. It's
healthy, low-calorie protein rich in zinc,
niacin, and vitamin B12. Though all around
a very healthy ingredient, squid does have
a high cholesterol count like shrimp. The
cooking method can drastically impact how
healthy it is once served - breading and frying
calamari rings transforms it into a food that's
high in carbohydrates, fats, and calories.
WHY DON'T
YOU TRY...
A REALLY GOOD
BARBECUE SPICE
THE SALT LICK DRY RUB
Originating from Austin Texas
this classic dry rub is a secret
combination of sea salt, pepper,
cayenne and garlic powder. Just get
the meat straight out of the packing, rub,
leave for 10 minutes and slap on the BBQ.
SCOTTS BARBECUE SAUCE
This spicy old family recipe from
Goldsboro in North Carolina is
sugar free, fat free and remains a
closely guarded secret. Spiced up
just a little back in 1946, shake well and
apply liberally.
IT'S A THING...AJI AMARILLO
This yellowish chilli from Peru
combines fruity flavours with a
punchy heat. It’s considered one of
the defining ingredients in Peruvian
cuisine and plays a major part in
many ceviche recipes as well as a
sauce for everything from chicken
to potatoes.
COOK'S TIP
Are your soft herbs slightly past their best or
wilted? Whizz them with olive oil and freeze in
an ice cube tray for instant flavour-packed fixes
to finish soups, steaks and stir-fries.
ON
TREND
STONEROLLED
TEA
Roasted tea leaves are
ground at a slow speed
using traditional
granite slabs until
it is a fine powder.
This tea has been
developed specifically
to be made with milk
(either dairy or plant-based) and can be
simply mixedwith cold milk, whisked with
warm milk, or made as a shot with textured
milk like a latte.In cold milk the tea tastes
uncannilylike chocolate milkshake with a
lot of natural sweetness from the roasting,
and a comforting malt-drink flavour.
AVAILABLE
IN CANNES
It's time to ditch
your corkscrew.
Canned wine
isn't just a
passing fad
THE UNCOMMON
BACCHUS
The 2018 bubbly white
is made from the
Bacchus grape.
It is crisp, dry, and
lightly sparkling,
offering delicate notes
of pear, grapefruit and
elderflower. Perfect
for a jolly good natter.
NICE PALE ROSÉ
IN A CAN
Lively, crisp, dry and
seriously drinkable,
this classically
styled French pale
rosé is from the
Languedoc-Roussillon
region; dry and crisp
with hints of dried
strawberries.
MOST WANTED
PINOT GRIGIO
The ever popular
Pinot Grigio grape
is now available
with fizz! This lightly
sparkling Pinot
Grigio hails from
Hungary, (really...)
It is fresh with a
peachy hint.
ONBOARD | SUMMER 2019 | 87