So a few months ago, I had the most AMAZING weekend away in Daylesford when I attended a food photography workshop hosted by the ever amazing Ewen Bell and Iron Chef Shellie. I have long been a fan of Ewen's photos on Instagram and Shellie is without a doubt the most talented food blogger I know. Could not help but feel absolutely inspired the whole weekend. Best time.
Oh and suffice to say, a LOT of good food was had that weekend including this ABSO-FRICKIN-LUTELY DELICIOUS Roasted Grape, Goat's Cheese & Parmesan Crust Tart. Wow... Just WOW. Such an incredible creation by Shellie and I cannot wait to bake it myself soon because I miss it so much.
Anyway, I learned from Ewen and Shellie that roasting grapes is one of the most clever cooking idea I've come across in a long time. Having grapes on their own can be one dimensional because all you can taste is sweetness. But once roasted, it sort of reduces and replaces some of the sweetness with a much deeper, earthy flavour. And suddenly, these grapes actually go really well with savoury dishes. Too good. The flesh also has a soft, mushy centre which I enjoy. Plus, I just think that the blistered look of the grape skin is just so stunning.
Ewen was the one that suggesting roasting the grapes because it goes really well with roast pork and he was so right. Similar to having apple sauce with pork but roasted grapes are so much more interesting. It was seriously delicious and I highly recommend it too so please give this one a go. Trust me, you won't regret it.
I also highly recommend my Easy Roast Pork with Crackling recipe: HERE. Total crowd pleaser and 100% success rate by me and anyone who's tried it!
Have I mentioned how much I love brussel sprouts too?
Roasted Grape Sauce Recipe(inspired by Iron Chef Shellie and Ewen Bell)
Click here to print the recipe
1 vine of red grapes (seedless)
1. Preheat the oven to 200°C. Place the grapes on a single layer on a metal plate/tray and roast for 15 - 20 minutes or until the grapes look blistered.
2. Remove from the oven and allow to cool for 10 minutes. Crush all the grapes with a fork and knife to squeeze out the juices. Mix together and set aside until ready for use. Best served warm with roast pork!
The most incredible Sunday roast dinner! There was:
- Roasted grape sauce
- Crispy brussel sprouts in coconut oil and chilli
- Roasted garlic and mushroom mashed potato