World Tour
Good news for brazen distavores: the city’s most interesting new ingredients come from far away
Image credit: John Cullen
1. Paltita Avocado Oil
Emerald green and richly flavoured, avocado oil from Chile’s
Aconcagua Valley is high in antioxidants, omega-3s and vitamin E.
Where to buy: Fresh From the Farm, 375 mL $20.
Where to try: Chef Claudio Aprile of Colborne Lane uses it to sear raw yellowtail ($21).
2. Jamón Ibérico de Bellota
Nutty and sweet pata negra jamón is Spain’s melt-in-your-mouth
answer to prosciutto.
Where to buy: Cheese Boutique; shoulder cut,
$250 per kilogram.
Where to try: Chef Martin Kouprie of Pangaea pairs
it with serrano ham, Niagara prosciutto, toscano cheese and ham
croquettes ($25.95).
3. Kona Kampachi
Better known as Hawaiian yellowtail, this fish has a silky, buttery
white flesh that’s ideal for sushi or searing.
Where to buy: Taro’s Fish, 100 grams $8.50.
Where to try: Chef Roger Mooking of Nyood pairs it with
yellow tomatoes, Peruvian chili, tarragon and kalamata olives ($15).
4. Rose Petal Preserve
Made with flowers grown in Armenia’s Ararat Valley, each jar contains
up to 300 petals. Perfect with lamb or game.
Where to buy: Cheese Boutique, 536 grams $13.
Where to try: On his cheese plate, chef Lino Collevecchio of Via Allegro uses it to crown thinly shaved tête de moine (from $13.95).
5. Coquito Nuts
New to North America, these Chilean exotics resemble tiny coconuts
in look and taste, but with a smooth skin, they can be eaten whole.
Where to buy: Harvest Wagon, three-ounce package $6.
Where to try: Not yet on any menus; watch for them to catch on this year.
Related:
• From Scratch: DIY-happy chefs are kicking it up a notch with all manner of house-made specialties
• The $250 Garnish: The pricier white truffles get, the more people covet them. Inside the mysterious, fraud-plagued world of a fancy-pants fungus
• Good to Go: For no-cook dinner parties or upmarket meals on the couch, these takeout spots offer fine dining without the fuss
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