LCBO Food and Drink Winter 2016

TREND SPOTT ING

FRESH-GROUND SPICES Rather than stocking up on pre-ground spices, prop stylist Andrea McCrindle’s preference is to purchase them whole and grind right before cooking. “It’s so satisfying, picking your own spice combination and grinding it in a beautiful mortar and pestle,” she says. “Even the most common spices like nutmeg or caraway seeds are a totally different flavour experience when used whole.” She suggests choosing a mortar that’s on the larger and heavier side, but with a smooth interior so it’s easy to wash, such as those made of ceramic. Use it not just for spices, but also for pesto, curry paste, even flax and chia seeds to add to your breakfast. “The tactile process of grinding makes the dish seem more special.” “WHEN ASSIGNED A STORY, the fun part for me is to choose the characters who will be at the imaginary party and style the story around them,” Andrea says of her work on Food & Drink . “Who is throwing the soirée, what’s their style, and how would they prop it?”

SEE SOURCE RESOURCE

18  FOOD & DRI NK WINTER 2016