Flavor Profile
The Island Voyager
You bring a flavor home from every trip.
You bring a flavor home from every trip. You've bought vanilla straight off a market stall. You know green cardamom from India apart from the black kind, and you'll drop a little pepper into your hot chocolate. A recipe is never fixed for you: it travels, it…
Your main traits
- warm spice
- sweet
- tropical
- generous
Your aromatic portrait
You've bought vanilla straight off a market stall. You know green cardamom from India apart from the black kind, and you'll drop a little pepper into your hot chocolate. A recipe is never fixed for you: it travels, it adapts. You love warm, sweet, perfumed spices, the ones that taste of a tropical market. Aged rum, cinnamon, clove, nutmeg are all part of your vocabulary. You cook a coconut curry and never make it the same way twice. You're drawn to spiced desserts, long-simmered sauces, peppered tropical fruit. Sugar, in your kitchen, is never alone: it always travels with a little spiced warmth. You make your own infused rum and you give vanilla pods as gifts.
Your 5 signature products
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« Madagascar Bourbon vanilla, rich and chocolatey, is your totem. You use it in savory cooking as readily as in dessert, scraping the whole pod. »
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« Green cardamom, citrus-eucalyptus, perfumes your curries, your chai, your milk puddings. Crush the pods fresh and the kitchen changes. »
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« Star anise scents your broths, your fruit desserts, your mulled wine with a deep licorice note. One pod goes a long way, so go gently. »
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« Long pepper, warm and woody with a slow build, is your spice-route backbone, ideal for slow-cooked meats and spiced desserts alike. »
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« Tonka, almond-hay-vanilla, signs your custards and crème anglaise with an aroma nothing else delivers. Grate it fresh at the last second. »
Your signature dishes
- coconut chicken curry
- vanilla rice pudding
- roasted pineapple
Your go-to occasions
spiced dinners, desserts, Sunday cooking
Your opposite profile
At the other end of the spectrum:
The Raw Bar RegularYou eat more tartare than anything cooked.