As a country marked by striking natural landscapes and diverse cultural influences, the Philippines has an utterly unique cuisine. Nowhere is this more on show than in the markets, where the air is thick with a heady mix of the sweet scent of “sampaguita” (filipino jasmine) and the floral aroma of an iced pandan tea on a hot day. This week you'll be making a sweet coconut rice, steamed in banana leaves giving a delicate green tea scent, finished off by a note of caramel with a sprinkling of brown sugar.
With their rugged green mountains, sea sprayed coastlines and fickle Atlantic weather, the people of Ireland have become masters of hospitality - replenishing the spirit of visitors with the aromas of their kitchen. Here you will recreate some of this Irish magic with the warming smell of a traditional treacle bread. Malty, rich and nostalgic, your home will be filled with a smell that calls back to an era of turf-fuelled fires and lilting fiddles.
The Israeli cuisine is by its very nature an ever evolving mix of Arab and Jewish influences, utilizing techniques and ingredients from across Eastern Europe, North Africa and the Middle East. This week's dish is influenced by the ancient spice routes that passed through the fertile crescent for centuries, with two aromatic spices taking centre stage. The first, Sumac, lends a beautiful fresh citrus aroma, whereas the classic Palestinian spice mix Za'atar adds an earthy herbacious note. These flavours are balanced against the fresh, acidic ingredients, aromatic roasted dukkah and the texture of creamy labneh cheese.
Your fourth week is challenge week! Taking inspiration from all that you've learnt you will be developing your own dish with a strong focus on the aromas. You will be coming up with your own bread which you can make sweet or savoury and think about what to serve alongside - homemade jams, flavoured butters, spreads or purees.
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