When I was dreaming up flavours for macarons (a pastime I can highly recommend) for The Colour of Tea a friend showed me a copy of the book “The Flavour Thesaurus” by Niki Segnit. This book is so wonderful I need to write a whole other post on it to give it its dues. But, in short, the function of this book is to categorize flavours and then pair them up like some kind a gastronomic matchmaker and wax lyrical about the delicious marriage. I had to stop reading it at night because it had me hopelessly racing about the house trying to find chocolate and chilli or apples and cheese. It became a wonderful torture that just had to be stopped.
This week I discovered a brand-new flavour combination. Peaches and Arugula (yup, that’s rocket). That’s right – soft, sticky grilled peaches and peppery, green arugula. Hmmm-mmm. I am sold. I didn’t invent this myself, it was on offer in a sandwich from my local supermarket (I live very near an insanely cool supermarket called Capers). It had quite a bit of mayonnaise goin’ on, and cheese, but the peach and arugula flavours were there, you could taste them, and they were good. Who would have thought it?