You know those foods you used to hate, but have grown to love over time? Sometimes it’s persistence, sometimes it’s the right preparation, and sometimes, your tastebuds grow up a little and realise what they've been missing out on. The flavours that other people might have the ick from but you always respond... 'Hear me out!'

Kombucha's a bit like that too! Because even if you think you hate kombucha, if you believe someone when they say 'hear me out' and give Remedy Kombucha a try we reckon you're sure to become a booch lover. 

We asked recipe whiz Jessica Prescott to create a feast inspired by some of the foods she's learned to love over the years, perfectly paired with Remedy Kombucha. Over to you Jess! 

 

Jess: Could kombucha be your next food obsession? Sip as you cook, then bring a few cans to the table and see which flavours win you over.

Of course, I started with a salad - loaded with all the bitter, briny, pungent and gassy things. I added tofu (forever misunderstood), and rounded things out with a kimchi cheese toastie, because even if you think you don’t like kimchi, maybe you will once you try it between layers of melted cheese and crispy, buttery bread.

 

Radicchio, Butter Bean & Caper Berry Salad with Blue Cheese Dressing

This is a bold salad - one that leans right into ingredients people tend to avoid. 

Bitter radicchio, peppery radish, gassy beans, salty caper berries and a pungent blue cheese dressing, all tied together with a cloud parmesan. If radicchio isn’t your thing (yet), you can swap it for cos or iceberg and ease your way in.

 

Ingredients

Salad

1 head radicchio, leaves separated, washed and torn
1 x 400g tin butter beans, drained, rinsed and patted dry
Handful of radishes, thinly sliced
Handful of caper berries
30g parmesan, shaved

Blue Cheese Dressing

50g blue cheese
¼ cup mayonnaise
½ cup unsweetened natural yoghurt
1 teaspoon white wine vinegar
½ teaspoon maple syrup
¼ teaspoon garlic powder

 

Method

Heat a little oil in a large frying pan over medium–high heat. Add the butter beans and leave them undisturbed for about 5 minutes so they can crisp up. Add a pinch of salt, toss, and cook for another minute or so. Set aside until ready to use in your salad.

Meanwhile, make the dressing by combining all ingredients in a bowl and mashing or whisking until mostly smooth, leaving a little texture.

On a large platter, layer half the radicchio, then top with half the beans, radishes, dressing and parmesan. Repeat with the remaining ingredients, then scatter the caper berries over the top. Toss gently at the table as you serve. 

Crinkle Cut Tofu Fries with Pickle Mayo

When people think they don’t like tofu, it’s usually because they haven’t had it cooked like this.

With a drizzle of oil, a coating of savoury spices and a bit of time in the oven or air fryer, tofu transforms into crispy-edged, deeply snackable bites. And just in case you’re still unsure, there’s a pickle mayo on the side, because everything benefits from a creamy, briny dip.

Ingredients

Tofu Fries

1 x 400g block firm tofu
½ cup nutritional yeast
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
1 teaspoon salt
Olive oil, for drizzling

 

Pickle Mayo

2 tablespoons dill pickles, very finely chopped
¼ cup mayonnaise
¼ cup yoghurt
2 teaspoons pickle juice
Fresh dill (optional), finely chopped

 

Method

Preheat oven or air fryer to 180°C.

Drain and press the tofu, then pat dry. Cut into crinkle-cut fries if you have a crinkle cutter, otherwise, cut into standard batons.

Combine the nutritional yeast, onion powder, garlic powder, smoked paprika and salt in a small bowl.

Place the tofu in a mixing bowl, drizzle with olive oil and toss to coat. Add the seasoning and toss again until evenly coated.

Place in an even layer in the oven or air fryer. Cook for 10 minutes, turn, then cook for another 10 minutes or until golden and crisp at the edges.

To make the pickle mayo, combine all ingredients in a small bowl and stir well. Taste and adjust with extra pickle juice or dill if needed.

Serve the fries hot with the pickle mayo on the side.

 

Kimchi Cheese Toastie

I was once told that the key to a good toastie is to cook it in more butter than feels entirely reasonable. I’ve never looked back.

There are few things more satisfying than a properly made toastie: crisp, golden bread giving way to molten cheese. Add kimchi, and you get something spicy, tangy and deeply moreish. The key is to squeeze out any excess liquid from the kimchi before it hits the pan - this keeps everything crisp rather than soggy.

 

Ingredients (per toastie)

A generous knob of butter, for the pan
2 slices sourdough
30–40g cheddar or tasty cheese, sliced
30–40g mozzarella, torn
Small handful kimchi, excess liquid squeezed out

 

Method

If your kimchi is in long strands, roughly chop it to make the toastie easier to eat.

Heat a frying pan over medium–low heat and add the butter. Place one slice of bread in the pan, then layer on half the cheese, followed by the kimchi, then the remaining cheese. Top with the second slice of bread.

Press down gently with a spatula and cook until the underside is golden brown. Flip and cook the other side until crisp, and the cheese is fully melted. If the bread is browning too quickly, lower the heat.

Remove from the pan and let it sit for a minute before slicing (or tearing) and serving.