Reader feedback has suggested that one of my new challenges should be to try 48 new recipes / flavours. It is a lovely idea (thank you). It is always a risk with challenges that we can have a collector mentality to the task, and the challenge becomes finishing the challenge for the challenge’s sake.
Can I make the task richer than just ticking off 48 new recipes / flavours?
Todd Sampson in his fascinating ABC TV series 'Redesign my brain' is challenged to have a new taste sensation every day, as a technique to improve his creativity. So new tastes can be open up linkages in our brain, improving creativity. That sounds like a good excuse.
I also like the thought that we can travel by eating; travel to other times, travel to other cultures and in this process, travel to other mindsets. One of the food experiences I have been learning about is the way in which the fast is broken during Ramadan. There seems to be so much generosity and gentleness in these rituals. To give you an insight I suggest these two podcasts:
- A Sydney restaurant’s Ramadan menu, Radio National Blueprint for living
- This lovely expose into the hearts of people sharing a gentle Ramadan from America’s 'On Being'
It is some of this kindness that I would like to capture in my cooking.
Research around the first ANZACs has revealed that the original ANZAC biscuit was not made all sweet and with oats like the delicious things we eat and call ANZACs but was in fact a form of hard tack. Here is a recipe from the Australian War Memorial. This is on my ‘to try list’. ANZAC wafer
I am declaring the beginning of this challenge to be a lovely date with a lovely woman, to whom I am married, at the great eatery Bitter Suite (http://bittersuite.com.au/). Consider this a shout out for the people who go to Brisbane. I checked off two new tastes:
- Hot spiced cider (a cider version of mulled wine). Cider and spices are batch mixed in a slow cooker and kept warm.
- Warm lamb salad, which was a lovely combination of flavours. I have since attempted to replicate this with some success. (recipe here).
Since then I have tried an Australian gin.
- Four Pillars (https://www.fourpillarsgin.com.au). This emerges from an interest in the way in which Australian botanicals can and are being incorporated into gin, in this case lemon myrtle and pepperberry. It seems that gin is the trending drink and there is a lot of experimenting in this space which I find fascinating. For more info try http://theginstress.com/
- At the same time I tried the Fever Tree Tonic water. Hard to know for such a newby if changing brand is really adding a new taste or flavour. But for the time being I am counting it in my tally. Fever Tree is less sweet than many other tonic waters. Australian Bartender Australian Bartender has recommended that Capi Tonic water is the best available in Australia, so it is on my “to try list.” I like how the company seems to be exploring new tastes, see their tumblr post on the Urban horticulture workshop http://capisparkling.tumblr.com/.
And before someone suggests it, I did try the Cadbury Vegemite chocolate. It was before my enjoyable date. I am not including it in the tally. I am not trying it again! Having said that, just because a taste is not enjoyable does not mean it cannot be on the tally.


