“A rose by any other name would smell as sweet.”
What’s in an expectation? Does it affect our sense of tastiness? In a dish, what’s the right balance between surprising and weird?
If we had a meal made up of foods that were naturally unexpected colors, what would it be like to eat it?
I found myself thinking of these questions at the French Market in Parnell. Their heritage vegetables included purple carrots and carrot-coloured beetroot. It was as if they’d swapped clothes for the day!
Answers in the comment box 🙂
Some more pics from the awesome French Market…