You will be surprised what flavours go together you just have to try out different things, and sometimes you'll be very pleased with the results. It's helpful if you have a basic concept of flavour balancing, this will assist in playing with combos that aren't normally thought of. Think about classic things and make small changes, always making notes to learn from your experiences. Take chances, you can always order a pizza!
My latest flavour combo came from a post nap craving for salty and sour, with a hint of sweetness. I had some great things in my fridge to work with, and always try to work with the very best ingredients wherever possible. I get a lot of my fish at the farmers market on Saturday mornings at Evergreen Brickworks, from Jen at Fisherfolk. Some of the best product you will find, and all of it is harvested using the most sustaiable practices. The pick of the week was halibut, and Jen gave me a very generous and beautiful piece to work with. Also, she gave me some rhubarb from her own garden the week prior, and I had been thinking what to do with that. The recipe was going to just be the halibut, wrapped in some Tamworth bacon I had picked up from Fred and Ingrid at Perth Pork Products about a month ago, but in my house things start off one way and often end up quite differently.
Chefs work with a lot of sauces as the flavour base for their lovely creations, and I am making a concerted effort to learn this art and apply it in my cooking at home. Now, the brain starts turning and the dish changes form. Sour from rhubarb, salty from some great bacon, and I needed a sweet element. Thinking about what I had around, I went with some Harvert Gold Mead from Rosewood Estates, and some apple syrup that I got on a trip to Stratford last summer.
I didnt measure, so here are some aproximate amounts:
5 cups chopped rhubarb
1 package of bacon
1/2 cup of mead, or other sweet wine
1 cup apple syrup
2 whole star anise
Generous amount of fresh ground pepper
Combine, and cook until everything is broken down and smooth, about 20-30 minutes over a medium-high heat. Fish out the star anice and serve with seared halibut, or another firm and meaty fish.