Top-end restaurants in Adelaide could soon be serving unusually coloured vegetables including yellow carrots or candy-striped beetroot.
The Virginia Horticulture Centre in South Australia has started growing the breeds, after trials attracted plenty of good feedback from local chefs.
Spokeswoman Victoria Andrew says they are not new breeds, but rare, gourmet varieties which are no longer commonly grown.
"They're always looking for a point of difference in their restaurants," she said.
"I was only speaking to one on Wednesday and he was quite excited in being able to serve a carrot and vegetable soup that was bright purple and white.
"So I guess they're always looking for that wow factor in a restaurant and we're able to provide that through some of the trial that we've got, and they still taste quite the same, if not better."
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