Or how to convert a colour range into ingredients and cook up a tasty dish. I gladly took up this challenge with Els Sirejacob from Elisa Kookt. By choosing your ingredients based on colour, you can come up with some amazing combinations that not only look good, but also taste delicious.
DENIM DRIFT // BLACK PASTA WITH SARDINES AND LIME ZEST
This year, denim colours are popping up everywhere, darker blue hues with the occasional fresh pale blue emphasis. These are cold colours, which make us think of the winter, harsh nature, fishing, but which produce some very strong flavours.
NORI POP // MISO BEET SOUP
Once some vegetables are peeled, they have a surprising colour, such as red and yellow beet. The vivid colour, and the rather psychedelic pattern produces a soup with a Japanese tinge, with colour as a key feature. This soup has a lot of contrasts, both in colour and taste.
CULT // GRAVAD LAX SALAD
Simplicity is a virtue, so they say. Gravad lax is a pronounced taste, and can but be enhanced by a mix of green salad. The little hint of red spices up both the colour and the taste.
GREENER // GREEN QUINOA SALAD
Greenery, the Pantone colour of the year for 2017. An explosion of green vegetables, finished with a green herb dressing provides a fresh, summery taste that not only looks good but tastes good too.
You can find all the recipes on www.wootay.com
Our thanks to Elisa Kookt for the recipes (www.instagram.com/elisa.kookt)
Styling & photography: © Studio Woot Woot