Producers are quick to blame the weather for the astronomical surge in prices but I have some other ideas as to what may be contributing to the problem.
Celebrity chefs and reality cooking shows have almost certainly played their part.
They've given us a window into the workings of a top chef's mind as they share their recipes, new techniques and creativity with us all, giving us something to aspire to and encouraging us to have a go at home in our own kitchens.
Take the trusty old cauliflower. That rather bland vegetable that more often than not many would frequently boil to within an inch of its life, soggy and sometimes more brown than white, it could only be made tasty if it was smothered in cheese sauce. These days even the cheese sauce is a luxury.
Now we have "textures of cauliflower" no less ... roasted, pickled, pureed, shaved, it's become the Remuera of root vegetables with a price to match, as demand for it grows, not only, in restaurant dishes but within our own homes.
It's been happening for years too, with what were once cheap cuts of meat. Lamb shanks, oxtails, pork belly, even offal, and the latest trend which is bone marrow. Now thanks to chefs making them fashionable fare you can barely afford to feed yourself let alone give the dog a bone. Perhaps Old Mother Hubbard could rent out her Auckland garage to Peter Peter and his wife for $500 a week!
Butter too has become a virtual pot of gold. Yet another product thrashed to death on cooking shows for its ability to impart flavour and richness to almost any dish.
I'm also calling it here and now ... that if the current pickling trend is set to continue, the world will soon be producing more barrels of malt and white vinegar than it is oil (the black kind) and prices will naturally be reflective of demand, so stock up now!
There's nothing wrong with wanting to adorn your dinner plate with a fennel infused foam fart or serve your crispy skinned duck breast on a leek ash with heritage carrots served three ways, accompanied by a blackberry and gin jus all topped off with a crunchy pink peppercorn and potato tuille if you're fortunate enough to have an unlimited grocery budget but for those struggling to make ends meet these food trends have the ability to take a once affordable item and place it firmly out of reach.
If Mary Mary was here now I'd be advising her to scrap the flowers unless, of course, they're edible and consider planting some good old fruit and veg ... oh, and a money tree or two. #5plusadaynoway
- Your saffron infused feedback is always welcome: investik8@gmail.com
