It was a year of odd pairings in the culinary world, as restaurants turned their attention to bacon, harissa and egg dishes. Bacon moved beyond the breakfast plate to turn up in cocktails, creme brulee, cupcakes and popcorn. Harissa, an obscure North African chili paste, began appearing in recipes in 2009 as a dip, rub and condiment. The year also saw more dishes being topped with eggs in an effort to jazz up boring meals.
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