What do cooking and marketing have in common?

Wonderberry Trifle
We have a few keen cooks in the office and we reckon that far from being miles apart, there are striking parallels which can be drawn between cooking and marketing.

Like cookery, marketing is all about creativity; finding fresh ideas and combining them with both new and established techniques to create a masterpiece. Here at Wonderberry, our recipe for sucess (excuse the pun) involves selecting the right mix of communication methods and blending them with clever ideas and striking images for maximum impact.

Here are a few of our favourite recipes which combine contrasting ingredients in complementary ways. On their own they seem simple, but together they taste exceptional! Give them a go and let us know what you think….

Rose Petal & Lemon Jelly

Most flower petals are edible but roses have a particularly delicate, fragrant flavour.

– 1 packet of lemon jelly
– 3 rose buds
– Dash of rose water
– Dash of Cointreau
– Zest of 1 orange

Melt jelly in boiling water. Once dissolved, top up with cold water, rose water and Cointreau and pour into jelly mould. Blanch orange zest in boiling water for 1 min and drain. Slice of base of rose bud so that petals separate. Wash thoroughly. Drop petals and orange zest into jelly and stir until submerged. Once cooled, stir again and place in fridge to set.

Figs & Black Pudding

Quick and easy recipe combining two very familiar ingredients. (The secret is getting your hands on a good black pudding.)

– Black pudding
– Fresh ripe figs
– Olive oil
– Black pepper

Slice black pudding (approx. 1 cm thick slices). Halve fresh figs and drizzle with olive oil and black pepper. Grill one side of black pudding and flesh side of figs for 5 mins. Turn over black pudding and scoop out space in centre in fit fig. Place fig, flesh side up, into centre of black pudding and return to grill for further 5 mins. Eat and enjoy!

Bacon & Banana

The bacon and banana combination originates from Canada and is perfect for breakfast or midnight munchies.

– Lean back bacon
– Bananas
– Ciabatta bread
– 1 large egg
– 1 tbsp milk
– Black pepper
– Salt
– Maple syrup (optional)

Slice banana along its length. Grill banana and bacon until bacon is crisp and bananas are golden brown. Beat egg and milk together and season. Split ciabatta and grill outer side for 2 mins. Remove from grill, add egg and milk mix to non-toasted side and return to medium hot grill for 5 mins (increase to maximum heat for final 2 mins). Layer bacon and bananas over ciabatta and drizzle maple syrup to taste.

Golden Radish Crepe

If you’re a crepe suzette fan, you must try this recipe.

– Basic French crepe batter mix
– Fresh long white radish
– Drambuie
– Light brown Mauritian sugar
– Golden syrup
– Double cream

Prepare crepe mix. Peel white radish, then slice to produce wafer thin strips. Drop the strips into a bowl and douse with Drambuie then sprinkle brown sugar over the strands. Leave in the fridge for approx. 15 mins. Heat golden syrup until caramalised and stiff enough to lattice over crepe. Prepare crepes, once ready add radish strips, hot golden syrup and finish with double cream.

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