Flower Power
Ali Hassan & Marco Timpano take us on a floral journey, how to use flowers in your cocktails and in your various dishes.
A Sneak-Peek:
- [1:00] Ali and Marco debate the seasons.
- [3:30] What is your favourite flower?
- [8:00] Hibiscus - great for cocktails, dried, and syrups.
- [11:50] Peonies - how much can you actually eat?
- [12:30] A light touch with Roses.
- [15:20] The pop of colour you might want on your cocktail.
- [16:39] Cornflower, and what to do with?
- [18:12] Nasturtium Gimlet recipe.
- [20:32] Lavender and it as a syrup recipe.
- [21:31] Poor man’s saffron.
- [24:40] Cherry Blossoms — raw or candied.
- [26:42] Chamomile Grappa recipe.
- [30:12] Dandelions — more than just salads.
- [32:12] Back to Lavender.
- [34:12] Squash Blossoms, stuff em, fry them, use them in soups.
- [40:12] Marco plants his herbs in his front garden.
- [42:12] Ali tells his Mezcal story.
- [42:12] Ali tells his Mezcal story.
Quotes:
“Life can be bitter, so should you salad.” - Marco
“Happy Summer” - Ali
Connect with us on:
Twitter: @podisdelcious
Instagram: This Podcast is Delicious
Web: thispodcastisdelicious
Hosted on Acast. See acast.com/privacy for more information.
