The colour blue

IN FOOD? BLUE ISN’T OFTEN FOUND IN AN EDIBLE FORM IN NATURE. YET STILL, SOME OF THE MOST INDULGENT DISHES FLAUNT BLUE CHEESE ON BLEU STEAK SERVED WITH BLUE LABEL. NEATLY PUT, THE COLOUR IS RARE. LOUZEL LOMBARD STEYN EXPLAINS WHY BLUE SHOULD BE ON YOUR PALATE

I once rescued a christening cake from the cliff of kitsch when the baker (bless her soul) decided to smear the whole thing with bright-blue icing. It was for a baby boy, but still. Weʼre long past colour-coding for kids and no child deserves to be photographed with blue cheeks on their dedication day. And boy, did it stain; my hands and fingernails took on a translucent blue hue as I peeled back layers of fake blue icing. When the cake was finally saved, my hands looked frostbitten and bruised. The colour blue is rare in food, which makes it an interesting choice for artificial colouring. Thereʼs no actual flavour on which to base a bright-blue cake. No mental blueprint that says ʻEat me! Iʼm fun and safe and taste like…ʼ…

You're reading a preview of

Getaway (Digital) - 1 Issue, January 2022

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.