Sweet and savoury: opposites attract

THE combination of sweet and savoury flavours has been around for a little longer than you think.

peanut marshmallow tart

THE combination of sweet and savoury flavours has been around for a little longer than you think.

Remember Lolly Gobble Bliss Bombs anyone? Launched in the 1970s, the popcorn was coated with toffee, rolled in crushed peanuts. Salted caramel has been picked up on the home front after a long and successful stint in restaurant kitchens. Then there's inspiration from MasterChef, including dessert maestro Adriano Zumbo with his salted caramel macarons which are now available as a supermarket mix.

Meanwhile, later this month, Gelatissimo releases a saffron risotto gelato as part of its Italian feast range.

POLES APART

THE Melbourne Pub Group's Paul Wilson, who counts among his stable pubs and restaurants, says the combination has been around for ages.

"When you think Thai, you think hot, sour, sweet, salty, such as in a black bean sauce or fish sauce with palm sugar. It adds a layer of flavour in a green or red curry," he says.

Heston Blumenthal has been highlighting those combinations for years, Paul says, but now our palates have taken to blends which are often poles apart.

MEET IN MIDDLE

IN some Middle Eastern dishes, saffron is used in fruit dishes, then there is the classic combination of quince paste with salty blue cheese. Paul is looking at native ingredients such as quandong, lemon aspin and finger limes, to use in sweet/sour/salty combinations.

"You can have two extremes but they have to be harmonious," says Paul. "You have to understand why they go together. It's not just for the shock factor."

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PEANUT MARSHMALLOW TART

Serves 8

Preparation time: 20 minutes

Cooking time: 25 minutes (plus setting time)

Skills needed: Basic

250g packet Choc Ripple biscuits

125g butter, melted

32 vanilla marshmallows (see note)

2 tbsp milk

3/4 cup smooth peanut butter

300ml thickened cream

1/2 tsp vanilla extract

1/4 cup salted roasted peanuts, roughly chopped

Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined.

Press into base and side of a 3cm-deep, 23cm (base) loose-based round fluted flan tin. Refrigerate for 30 minutes or until firm.

Place marshmallows, milk and peanut butter in a saucepan over medium-low heat. Cook, stirring, for 10 minutes or until melted and smooth. Transfer to a bowl. Stand for 5 minutes to cool.

Using an electric mixer, beat cream and vanilla until soft peaks form. Add 1/4 cream to marshmallow mixture. Stir to combine. Fold through remaining cream. Spoon mixture into prepared case.

Sprinkle with peanuts. Refrigerate for 3 to 4 hours or until set. Serve.

Recipe: Claire Brookman, Super Food Ideas