Taste the Wild Blog

I had a chocolate covered cep lollipop as a pre-dessert a few weeks ago. It was really good! Chocolate with mushroom turns out to be a great, though unusual food combination. Apparently science backs this up, “both mushrooms and chocolate contain aldehydes (a compound that imparts nuttiness) and pyrazines (which enhance roasted flavours), says Bernard Lahousse, … Continued

We have been experimenting with botanical infusions since our interest in wild ingredients began. Over the years we have had great successes with drinks like Patxaran and May blossom brandy and absolute disasters like ‘Dandelion and Burdock’ Vodka (it seemed like a good idea at the time!). But until this year we have never tried alcoholic infusions … Continued