Speciality & Fine Food Fair 2010 preview

We preview the Speciality & Fine Food Fair 2010 with Christoffer Hruskova, head chef of London's Fig restaurant, giving his opinion on some of the wares on offer.

Our love affair with all things regionally produced is stronger than ever. The increased popularity of speciality and artisanal food has been encouraged by TV shows such as the Great British Menu which have inspired the nation's passion for the richness and diversity of regional foods, both from the UK and overseas.

The Speciality & Fine Food Fair 2010 takes place on 5-7 September at London's Olympia and promises a wealth of artisanal products. We asked Christoffer Hruskova, head chef of London's Fig restaurant, to try out some of the exhibitors' wares.

1. SAVOURY MACAROONS - L'ORCHIDEE SPECIALS
(Stand 171)

L'Orchidee Specials was set-up with a view to providing a fresh, quirky take on traditional desserts. The company offers a complete range of macaroons in all the traditional sweet as well as savoury flavours.

Chef's comments: The idea of Black Truffle and Foie Gras-flavoured macaroons would probably baffle most people, but I couldn't wait to try them. And they didn't disappoint. Although macaroons are traditionally sweet, these savoury alternatives worked really well. They had a really rich taste with a great balance between the flavour/saltiness and a delicious texture to the biscuit. Serve as a canapé with a glass of Champagne.

2. COFFEE OIL - AZADA ORGANIC
(Stand 882)

Obtained from 100% Arbequina olives, the oil has been pressed together with organic arabica coffee beans for an intense flavour and aroma. It contains a good source of natural antioxidants.

Chef's comments: When I first opened the oil I thought it was going to be really overpowering as it has a very strong nose. But on tasting it, the flavour was actually really subtle and I was pleased that the oil wasn't too bitter. It's an unusual, yet interesting, concept that I think would work perfectly drizzled over duck or game. I also like the idea of creating a coffee oil ice-cream with it.

3. BISCOTTI - NISI'S
(Stand 141)

Nisi's biscotti comes in a range of five flavours including chocolate chunk, toasted hazelnut, toasted almond, chocolate chunk with hazelnut and chocolate chunk with a hint of orange.

Chef's comments: I really liked the chocolate chunk biscotti - I think the addition of chocolate adds something different to the product. The crunchiness was just right too, which can be tricky to achieve. Overall, I thought these were exactly as good biscotti should be and would go perfectly with a glass of sweet wine, in true Italian fashion.

4. PROSCIUTTO CRUSO BAZZONE - VADO A CENA(Stand 172)

This prosciutto ham is from Garfagnana in Tuscany where the pigs are raised in semi-wild conditions and are fed on a typical farro cereal. The ham is salt dry-cured for two to three months, the salt is removed and the ham then aged for at least two years.

Chef's comments: This ham has a really good meaty flavour. The saltiness is just right and the fact that the fat is really white highlights that it is a good quality product. This produces an intense and lightly aromatic taste.

5. QUINOA AND RICE PENNE - HALE & HEARTY(Stand 967)

Hale & Hearty is a new brand of wheat and gluten-free products, created to cater for the ever growing number of people that suffer from food allergies and intolerances. Made with quinoa - a super ingredient containing 50% more protein than wheat, barley or gluten - and rice flour, the pasta doesn't contain any additives and is organic.

Chef's comments: The thing that struck me most about this product is that it tastes exactly like normal pasta. It has great consistency and bite, plus a nice earthy flavour from the quinoa. Quite often when you have to remove an ingredient such as wheat, it is easy to lose some of the taste and texture. But that's not the case here, I think the quinoa actually adds to the flavour profile, and I like the fact that it's healthy too.

6. PARMA HAM PORK SCRATCHINGS - VILLANOVA FOOD(Stand 229)

Villanova Food is an Italian importer specialising in fine foods sourced from specialist producers. The company's Parma Ham Pork Scratchings provide a modern, more upmarket twist on a traditional product, helping to open up new markets away from simply pubs and bars.

Chef's comments: The flavour of these Parma Ham Pork Scratchings is great - really intense and concentrated. They're not too salty either, which provided a welcome change from the usual ones sold in pubs. Because they're quite rich, you wouldn't want to eat too many of them, but I can just see them being served with a glass of Champagne.

7. LIMONCELLO OLIVES - OLIVES DIRECT(Stand 783)

Olives Direct offers Mediterranean olives in 30 varieties, with Limoncello the latest to be added to the portfolio. Limoncello Olives are large green colossal olives in a citrus marinade made of fresh lemon, parsley, garlic and extra virgin olive oil.

Chef's comments: I really liked the zestiness of the Limoncello marinade. It was tangy without being overpowering, which was ideal. The olives were tasty too - they had a nice bite to them and weren't in the least bit soggy. These would obviously be great as a snack but could also be incorporated into a Moroccan stew or tagine.

8. PORK RILLETTES - UNEARTHED(Stand 786)

Unearthed brings together regionally produced foods from around Europe. The Pork Rillettes are made from tender, slow-cooked, shredded pork.

Chef's comments: I loved the smoothness of the product and the richness of the pork. The balance of the seasoning was just right and, dare I say it, the fat was absolutely delicious. This would be great served on toast with perhaps a little pickle.

9. JASMINE TEA - CHOI TIME(Stand 1148)

Choi Time's single-serve pouches are new to the market and come in several different varieties including Jasmine Green Tea Pearls. All its teas have won accolades at the Great Taste Awards

Chef's comments: This tea had a lovely soothing jasmine flavour. The flavour is really subtle - not too strong at all as can sometimes be the case with Chinese tea. It could be a great alternative to coffee after a meal.

10. DAMSON & APPLE COBBLER - CARTMELLl(Stand 633a)

This brand new addition to the Cartmell product portfolio is a traditional autumnal dish handmade with natural ingredients and locally sourced Cumbrian fruit. The company has produced the product in a number of different formats including individual catering portions.

Chef's comments: I wasn't familiar with the concept of the cobbler until I tried this, but I am definitely a convert now. The damsons and apples make a great combination without being at all acidic whilst the dough is surprisingly light and fluffy. This dessert had a lovely homemade feel to it and would be perfect served with clotted cream or crème fraiche.

11. CRANBERRY CRUSH - LUSCOMBE DRINKS(Stand 643b & c)

Cranberry Crush is the latest variety in a long line of natural fruit juices from Luscombe Drinks. By combining the crisp sharpness of organic cranberries, the scent of Damascan rose water and the roundness of Madagascan vanilla, the company has created a complex soft drink with a long, dry finish. And for every bottle of the drink sold in September, October and November, Luscombe will donate 15p to Cancer Research UK.

Chef's comments:This is as refreshing as it sounds. The tartness of the cranberries is really well balanced with the sweetness to create a perfectly rounded drink. I like the fact that it only contains really simple ingredients too.

The Speciality & Fine Food Fair 2010 takes place on 5-7 September at Olympia in London. Register for your free visitor badge and get full event details atwww.specialityandfinefoodfairs.co.uk.