Black Swan's quest for flavour inspiration

The hottest new Black Swan dip is a velvety, intense Spiced Pomegranate & Walnut Hommus with a hint of fruity sweetness and a subtle kick of chilli. Like every dip in the range, the story behind its creation is one of tradition and invention.

Chefs and flavour experts were inspired by classic Syrian muhammara, a roasted capsicum, pomegranate and walnut dip. The Black Swan hommus takes the finest features of the original recipe and uses pomegranate juice, a smooth chickpea base and the natural sweetness of roasted red capsicums, garlic and gently toasted walnuts to create a modern flavour sensation.

Perfecting a new dip requires talent and expertise, many hours of research and premium ingredients, says Black Swan's senior category manager Simon Jackson.

"Our new flavours are created by renowned chefs and food fanatics. There is a story behind each and every Black Swan dip flavour," he says. "Some of the traditional flavours have been handed down from generation to generation, while others are developed according to international culinary trends and Australian tastes and preferences."

Thirty years ago, the only dip in the Black Swan range was traditional caviar, made to a generations-old family recipe that used bread, oil and fish roe. The caviar dip still remains and its taste has not changed. "The quality of the fish roe is critical to the authenticity and flavour of the dip. Only the finest quality will do," Jackson says.

Traditional tzatziki and classic hommus, the other staples of the 35-strong range, have always been made to family recipes too. They have been enjoyed by Australian families for decades. "We use Victorian-grown cucumbers, our own house-made yoghurt, fresh garlic and lemon juice in the tzatziki, Jackson says. "For the hommus, we combine the highest quality chickpeas with lemon juice, cumin and garlic to create an ever-popular classic.

"These simple, versatile flavours are what people eat every day and are at the core of our business, but our team thrives on invention too."

Also new to the more complex Crafted range this summer is a Sumac & Sesame Hommus inspired by the vivid purple colour and lemony bite of this exotic spice once traded by merchants from the Middle East. Sesame seeds, sunflower seeds and pepitas have been added to the creamy hommus base to provide texture, while a secret spice mix adds rich flavour balance.

"This dip is addictive. A spare packet of crackers is highly recommended," Jackson says. "It's delicious with vegetable sticks and water crackers and makes a delicious, satisfying accompaniment to roast potatoes. Our chefs also recommend spreading it on bagels before layering it with your favourite fillings."

Front and centre of the Crafted line-up is a Sweet Potato & Cashew dip, recommended with sourdough bread, spread on focaccia or to accompany a hearty bowl of minestrone soup.

"It's a staff favourite. With the earthy, buttery goodness of sweet potato and the rich, creamy texture of cashews, it's both healthy and delicious," Jackson says.

Black Swan's expert flavour team has a little help, Jackson admits. "Our chefs and food fanatics test every new recipe on their own families and friends first.

"If a new idea passes that critical muster, it's into the state-of-the art kitchen facility at our Clayton-based manufacturing plant for further scrutiny. We consider Australian palates, current food trends and versatility before a recipe goes into commercial production.

"Flavour is critical and quality is essential. But nothing is more important to Black Swan than our customers' approval and appreciation. Australians have always known and loved our dips."