Food industry professionals, what's a surprising food pairing you've discovered through experimentation that you would recommend trying?

Question

To uncover some surprising and delightful food pairings, we asked chefs and culinary entrepreneurs for their best recommendations. From trying burrata with tamarind chutney to seasoning sweet potato fries with cinnamon, here are seven unique pairings these food industry professionals have discovered through experimentation.

Ranveer Brar · Answer

Among the most astonishing food combinations I have discovered through trial and error is the blend of creamy burrata cheese with tangy tamarind chutney. This extraordinary twosome brings together the rich, delicate taste of burrata and sweet-sour-tasting tamarind to infuse a symphony in the mouth. Unexpectedly, though, the smooth, milk-like feel of cheese contrasts with the lively sharpness of chutney. 
The discovery that brought about this combination was accidental while I was trying to give traditional Italian starters a different flavor altogether. The purpose behind it was to put in an Indian element that could make it exceptional. Tamarind, which has a strong flavor profile, was chosen for this reason. It gave a fresh twist to the dish and also enhanced it when eaten with burrata, making it burst out in flavors that were beyond what I ever thought would be possible. Consequently, there was a perfect blend of creaminess and sourness, hence making it an excellent appetizer that has both novelty and familiarity to it. 
This combination is highly recommended, and it is a good idea if you want to make your appetizer menu more adventurous. Accompany it with crunchy flatbreads or toasted sourdough for contrasting textures. Top it with some fresh mint or basil leaves for extra freshness. This is such an uncomplicated but elegant mix that will wow every guest while giving them a food experience they will never forget.

Gabrielle Yap · Answer

One of the most surprising food pairings I've stumbled upon is the combination of bacon and dark chocolate. At first, it sounds a bit unconventional, but hear me out—there's something magical about the way the salty, crispy bacon complements the rich, slightly bitter notes of high-quality dark chocolate. The contrast between the savory and sweet creates a complex flavor experience that's both indulgent and satisfying. I recommend trying it with a 70%-cacao dark chocolate bar. Just chop up the bacon into small pieces and sprinkle it over a piece of chocolate, or even better, melt the chocolate and mix in the bacon bits for a delicious dip. It’s an unexpected delight that really showcases how creative you can get with flavor combinations!

Erin Healy · Answer

I think Savagnin is the undeclared queen of tricky pairings—there's a salty-savory quality to the grape, almost akin to green olive, that plays beautifully with green herbs and bitterness. At Restaurant Daniel, there is a grilled tuna dish, finished with flavors of broccoli—stem, florets, tempura—and a rich tonnato sauce. We pair the Fumey-Chatelain Arbois Savagnin Ouille 2021, aged on the lees for 19 months, which contrasts the bitterness of the broccoli and brings out the flavor of olive in the tonnato sauce. This wine has also been a great pairing with flavors of sorrel and smoked proteins—10/10 highly recommend!

Jeff Schoening · Answer

As a culinary professional, I highly recommend pairing Ahi tuna with fresh lemon zest to enhance its delicate, buttery flavor. The citrus notes from the lemon provide a bright, refreshing contrast to the rich texture of the tuna. Additionally, incorporating a high-quality Parmigiano-Reggiano can add a savory, umami depth that complements the tuna's natural sweetness. This combination not only elevates the dish's complexity but also creates a harmonious balance of flavors that is sure to impress discerning palates.

Barbara Curry · Answer

When making cooked desserts like cobblers or crisps using fresh peaches, add just a teaspoon or more of peach schnapps to brighten the peach flavor and make the peach flavor pop. It’s surprising how just a small amount can really boost the flavors, similar to how vanilla adds warmth to a dish. I’ve also found this to be true with apples. Instead of peach schnapps, try adding a teaspoon of apple brandy, and it will make a world of difference in the flavor of your apple pie.

Lucy Devlin · Answer

There are some classics out there that everyone loves—like port and a cheeseboard after dinner—but it's also fun to try some more adventurous pairings. One of those pairings I enjoy is white dessert wine (Beerenauslese or Late Harvest Viognier) and blue cheese. For a more dinner-forward unusual pairing, I recommend sushi with champagne. Plus, it gives you a reason to bring out that bottle you've been saving, since every day is better with bubbly.

Sarah Walker Caron · Answer

One of my favorite food pairings is cinnamon and paprika as a seasoning for sweet-potato fries. Tossing raw sweet potatoes with olive oil, salt, pepper, cinnamon, and paprika and then baking them to perfection makes delightful fries. Another food pairing I adore is sweet potatoes with chipotle peppers. The combination of sweet and spicy is always a winner for me.

What Surprising Food Pairings Have You Discovered?

What Surprising Food Pairings Have You Discovered?

Try Burrata with Tamarind Chutney

Pair Bacon with Dark Chocolate

Match Savagnin with Grilled Tuna

Enhance Ahi Tuna with Lemon Zest

Boost Peach Desserts with Schnapps

Experiment with Sushi and Champagne

Season Sweet-Potato Fries with Cinnamon