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FOOD FILE iSTOCK.COM/CHENGYUZHENG [ANISE]; ROBYNMAC [PEPPER]; ETORRES69 [CLARIFIEDBUTTER]; DENIRA777 [LIME ZEST] KEEPING THINGS SPICY Choosing the right spices for your global-inspired menus is essential. Spices are the make-up for any global cuisine; the right combination of aromatic anise with black pepper, for instance, will deepen the flavour of a Chinese-inspired pork belly while a bright combination of chili, cumin and oregano adds that unique, smoky touch to authentic Mexican-inspired fare. Juriaan Snellen, executive corporate chef for McCormick Canada, says globally inspired flavours are on the rise, largely in part to adventurous Canadians exploring the globe. But instead of enjoying foods from generalized areas of the world, Canadian diners are now looking for more regional, unique food experiences. For example, a Szechuan-inspired hot pot meal, or Dim Sum from Hong Kong, are replacing the all-encompassing Chinese restaurant of yesteryear. Snellen says diners are ready for more adventurous meals across all foodservice segments. “Consumers are more open to experience authentic globallyinspired food,” he explains. “There is a focus on Japanese cuisine [right now] — beyond sushi, like traditional Izakaya-style restaurants where diners can have a variety of small plates all with distinct tastes, textures and flavours.” Here are some spice blends that add plenty of unique flavour without adding extra prep to menu items. Club House Tandoori Masala The best blend for making Indian-inspired meat or fish rubs, or mix with melted ghee (clarified butter) and garlic to brush on freshly-made naan. Lawry’s Asian Ginger, Garlic and Chile Rub Think the perfect Chinese-inspired pulled-pork steam bun, wok-fried prawns or dry-rubbed, grilled squid. This spice blend transcends regions and food types. Grill Mates Mojito Lime Seasoning Blend Make the perfect grilled-fish taco or pork carnitas with this zesty seasoning blend. beautiful multiculturalism we enjoy in Canada.” With Technomic research indicating 36 per cent of Americans would like to explore regional varieties of mainstream global cuisines to try new foods and flavours, going hyper-regional with menu items is a safe bet — if you can do it authentically. “It’s not just dinner Canadian diners are interested in now, either,” McArthur adds. “People want to know ‘what do they eat for breakfast, or dessert, in other countries?’ As a result, meal offerings are changing with this idea of regionality.” Restaurants such as Toronto’s Maha’s Egyptian Brunch are driving innovation in this area. At Maha’s, you can dine on Egyptian breakfast staples, such as the Cairo Classic (fava bean foole with sliced boiled egg, falafel, tomato, feta, charred balady bread and salata balady, $16) or Egga, a savoury omelette, packed with fresh herbs ($15). In Montreal, at Kaza Maza Restaurant, Fadi Sakr has been serving up authentic and regionally influenced Lebanese and Syrian foods for the past decade. “We’re now celebrating our 10th anniversary,” Sakr says. “When we first opened, it didn’t take us long to start getting busy. About a month after we opened, we received a good review in the [Montreal] GLOBAL FLAVOURS Roast rabbit (above left) and paneer cakes from Vikram Vij; a selection of Middle-Eastern dips from Kaza Maza (below) Gazette. About two weeks later, we were in another paper. It started picking up from there.” Sakr credits the regional approach as one of the reasons it’s become one of Montreal’s most-popular Middle-Eastern restaurants with its Aleppo-specific menu options, such as Kefta Karaz ($20), which combines minced lamb with spices, walnuts and pistachios before cooking. The dish is then garnished with a sour-cherry sauce. “This [type of kefta] is not typical of the general Syrian and Lebanese region,” he explains. “This is more of an Armenian specialty; it shows the Armenian influence on the region of Aleppo. Our idea was to bring something new [to the city]. Montrealers are familiar with Lebanese cuisine — there are a lot of fast-food restaurants here, but that’s not our style of cooking.” In recent years, Syrian food offerings have been on the rise throughout Canada with the influx of refugees being welcomed to FOODSERVICEANDHOSPITALITY.COM OCTOBER <strong>2019</strong> FOODSERVICE AND HOSPITALITY 19