Young chefs trained by modern and visionary teachers like to experiment with new flavour and texture combinations.

Some of these exercises may be revelations, others require a little tweaking of flavours or textures, and some, both. A few need rethinking and full abandonment.

Here are two menus and matching wines, you may want to try.

Tuna sashimi, pink grapefruit salsa and fleur de sel

Riesling, 2011, Hugel, Alsace, France

Smoked duck magret

Mache and blonde frisee, avocado dressing

Alvarinho/Trachadura, 2005, Quinta de Carapecos, Portugal

Pan-fried deep sea scallops, Provencal pesto
Unoaked Chardonnay, 2011, Fielding, Niagara Peninsula, Ontario

Lemon sorbet

Grilled Breast of ostrich, Lingonberry Sauce

Sauteed medley of spring vegetables

Vaqueyras, 2010, Allain Jaume, Cotes du Rhone, France

Blueberry Pear Tart, Black pepper crust and Stilton custard

Riesling icewine, 2010, Chateau des Charmes, Niagara Peninsula, Ontario

Colombian supremo coffee of Darjeeling Tea

Second menu

Trio of seared tuna loin wrapped in nori, smoked salmon and smoked Manitoulin Island trout

Jasmin-scented rice, charred pineapple, saffron aioli,

haricot vert salad

Heytesbury Chardonnay, 2009, Vasse Felix, Margaret River, Western Australia

Pepper-crusted roast sirloin of prime Alberta beef, Cabernet Sauvignon Sauce

Sauteed morels

Creamy Dijon Mustard Potato puree

Cippolini Onions, baby carrot and zucchini medley

Meritage, 2007, Fielding Estate, Niagara Peninsula, Ontario

A selection of Chevre noir, Oka, Ermite cheeses

Tarte Tatin, Herbed lavash

Select late Harvest Riesling, 2010, Reif Winery, Niagara peninsula, Ontario

Colombian supremo coffee, or Darjeeling tea