Wait – carrots are trendy now?
From a cleansing juice to a savoury soufflé, the pantry staple has experienced a resurrection in kitchens around Australia.
- November 2019
No longer just food for rabbits, the humble carrot has been elevated from sidekick to superhero as the most surprising core ingredient of 2019.
The light touch
The ubiquitous orange veggie as a star of haute cuisine? Yes, in the hands of Phil Wood, culinary director of the hatted Pt Leo Restaurant at Victoria’s Mornington Estate, the kitchen staple has becoming a signature dish: Dutch carrot soufflé, dressed in a brown butter and ginger sauce and accessorised with wild scampi roe.
“Carrots are wonderful, packed full of natural sweetness and incredibly versatile,” Phil says. “They really can do anything.”
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No vegetable is discriminated against, even the less perfect looking ones, at Arimia in Margaret River, Western Australia, where the philosophy is organic, seasonal and delicious. Take this biodynamic carrot tartare with carrot ash emulsion. It’s not always available but when it is, it’s a work of art on a plate.
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Move over OJ. With carrots said to combat cancer, diabetes and high blood pressure, orange you glad we didn’t say orange? Orchard St’s Radiant Roots carrot-based tonic is a liquid lunch made to protect, energise and cleanse. (Buy it at their three Sydney stores or online.)
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So there you have it – three delicious new ways foodies around the country are breathing new life into the humble carrot.
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