From cheese to vinegar, throughout the centuries we have deliberately let food to go sour to enhance its flavour. Now, sour foods have never been more fashionable – Belgian sour beer, Korean kimchi, kombucha. Award-winning food writer, Mark Diacono’s Sour offers a series of invitations to the modern cook, to learn the skills behind the everyday transformations that hold the key to this most enduring taste. By grappling with gooseberries and turning his hand to sourdough, experimenting with ultra-cool shrub cocktails, and making his own yoghurt, kefir and pickles, Mark tells the story of what makes things sour, and offers recipes that maximise the transformative power of this taste. From sumac-roasted duck and kombucha mayonnaise to roasted plums with labneh and cherry sour cream clafoutis, it is time to let a little (or a lot) of sour into your life.
This will be an evening of mouth-puckering deliciousness with sour cocktails, piccalilli with labneh on crackers, kimchi on sourdough, kombucha and tepache.
Mark is lucky enough to spend most of his time eating, growing, writing and talking about food. His A Year at Otter Farm and A Taste of the Unexpected both won Food Book of the Year, for Andre Simon and the Guild of Food Writers respectively.