Looking to the world for inspiration? Over this short series we’ll be examining the 2017 spring food trends in Europe and thinking about their potential application in Australia. Our correspondent at the international taste festivals has feedback on several of the events and the flavour profiles appearing this year.
First in the 2017 lineup, Milan:
The star ingredients in Italy this spring were white asparagus and quail eggs. There was lots of creativity here with the various restaurants treating the eggs as boiled, poached, poached in truffle, and more. The asparagus was also seen fresh, pickled, converted into crème brulee, and used in sweet and savoury fashion. As far as molecular gastronomy goes, the warm spring weather was complemented by silky smooth purees and light-as-air foams that dissolved in the mouth in a burst of flavour.