The idea of blurring the lines between sweet and savoury is actually nothing new, although it does seem to be the dish du jour for many top chefs, restaurants, pop ups and producers around the world.
Let’s start with bacon jam; bacon is salty and meaty, jam is pure fruit and sugar. On paper the two are clear opposites, but you know what they say, opposites do attract. The Americans have been serving their bacon stacked high with pancakes and smothered in maple syrup for years. Our traditional breakfast brown sauce is heavily sweetened with brown sugar, molasses, dates and other fruit; and surely a chutney is just a savoury form of jam as well…? So, really not that revolutionary after all.
Continuing on the breakfast theme, London restaurant Duck & Waffle is famous for just that, a confit duck leg served with waffles and mustard maple syrup. Perhaps not such an unusual pairing when duck naturally pairs well with sweet flavours, such as the classic Duck a L'Orange, or with other fruits such as cherries or passion fruit, while maple syrup and honey are commonly used to create a sticky glaze on anything from vegetables to salmon, and cod to gammon.