We have included the Creative Ideas section so you can see how microgreens can be used to bring that special something to a dish, making it pop with colour and texture. The pictures are pointers to use your imagination in styling your food to excite your creativity. Since Naked Carrot microgreens have their own distinctive flavours, they are not only used as a feast for the eyes but also as part of the overall taste of a meal.
When using microgreens the best method often is to just let them fall. Scatter with reckless abandon and it will look far better and less contrived than if you sat there labouring over them. When they are loose and free you are able to see all the ingredients in a dish. Real and natural provides a fun and vivid visual texture to the overall look of your food. Of course, there are times when the occasion calls for a more formal and structured look, and we have provided images to show how microgreens and flowers can be used to help these effects as well.
Microgreens mizunini and chervilini have been scattered on top of iceceam with chocolate sauce. They provide more height and interest. The taste of the microgreens also add a touch of bitter to counterbalance the sweetness of the desert and
finish this dish successfully, whilst adding a delightful element of surprise.
For hot food, microgreens should be added when the dish has been plated up just moments before serving. This way the heat will not wilt them, their taste will be vibrant and the texture still crisp.
Mizunini and chervilini are scattered in this fish dish. Fish is piled on top of each other to create height whilst the microgreens add interest with a contrast in texture and shape. The taste combination of mustard and anise/parsley of the microgreens help balance the overall flavour of the fish.
Here radishini is used to not only provide an interesting and colourful foreground to the rice mixture mould but also its crispyness provides an instant contrast in texture. The peppery/radish taste of the radishini brings in the stronger flavour notes needed to help the overall success of this dish.
Radishini again used but this time with fish cakes. Not much radishini is used but the effect is stunning and brings this dish to life. With microgreens, less often gives a better affect then more.
Ingredients that have been plated and immediately dressed for serving adds vibrancy, freshness and depth to the dish. Foods that have been allowed to sit, often look flat, darker in colour and far less appetising. Timing will always play a role in how your food looks at the end.
This breakfast dish was left a little while before being plated up. The dish is enhanced by a simple and quick scattering of tatsini just before serving. The tatsini provides a contrast in colour, adds freshness and texture and livens up the whole meal.
The following are more formal dishes. Whilst there is minimal use of microgreens and flowers, what is there is used to great effect.
The plate or board or set table plays a considerable role in the styling of food. It communicates movement, dynamism, and the unbridled pleasure of eating be that a Sunday get-together with family or friends or a more special occasion style of meal. Natural wood and rustic slate for example will communicate a very different style to an individual white fine china bowl and linen napkin. Use the plates and settings to help communicate the style of your food. We eat with our eyes first. Always.
Styling ideas were inspired by an article by food photographer Katrina Meynink.
If you would like your creative dishes using microgreens to be featured here, send them to email@example.com.