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What’s Your Go-to Heat Source?

There’s a certain satisfaction derived from exciting the taste buds with heat. While tolerances may vary, the magic that occurs is undoubtedly one of life’s great pleasures and one that can lift a mediocre dish, into something infinitely more interesting. However, care needs to be taken to ensure all the other flavours in a dish […]

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Is battling food waste the new ‘foraging’?

Rene Redzepi has a lot to answer for. It’s not as if he was the first chef ever to go out and forage for ingredients, but he is absolutely the person responsible for bringing it to the mainstream. After pretty much every food writer and journalist wrote their version of the ‘I went foraging with […]

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Loving the Spanish Charcuterie

Jamones Blázquez is a 4th generation Iberico ham specialist and was formed 85 years ago in Salamanca, Spain. Blázquez owns over 3.500 hectares of parkland in the best area of the Spanish geography. There, cattle are being reared, pampered and fed. The life of what later on will become a true gem begins on the […]

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Exploring Edible Flowers

Turkish Delight, when made well, harnesses all the delicate, but powerful flavours of the rose. It’s probably most people’s first experience with actually tasting a flower, even if it is from an essence. The thing is, we’re not exposed to many dishes or foodstuffs that are comprised of flowers and so the concept can be […]

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The Dark World of Chocolate

The mysteries of chocolate and its captivating powers are something we might never fully understand. Sure there are scientists that can tell us how complex sugars within the cacao might trigger synapses to fire in a certain way, but our love of chocolate seems much more primal. The cocoa bean originates from South America, but […]

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Capturing The Freshness of Summer

For a while now, we’ve been infatuated with deep, dark and mysterious flavours. Every trendsetting Top 50-listed restaurant has been coaxing out umami rich tinctures from the most exotic, and under-loved ingredients and cultivating ways to extract deliciousness, be it from new and unusual sources, or age old traditional methods. A lot of this has […]

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Exploring Citrus

Acidity is an element in cooking that can make the most significant difference to a dish when controlled. It’s a specific art in its own right. There’s a shift in interest towards central American food preparations that lean heavily on the use of various citrus fruits. The marinade for Cuban sandwiches often incorporates the fresh […]

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Herbs: Where the magic happens

Herbs are usually the last ingredients added to the pot, and the first one omitted from a recipe, particularly with home cooks. But the fragrant flavours from herbs are often where the magic happens, where the dish becomes more than just the sum of its parts. The general misuse of herbs helps make their inclusion […]

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Burn with intention

Signs of an ingredient or dish visibly being burnt used to be cause for concern and often would be sent back to your station, never leaving the pass. However, there’s a rising trend in burning things with intention. Purposely seeking those charred bits, going just beyond the line of caramelisation. In many establishments, chefs are […]

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Understanding texture

There’s a reason overcooked pasta doesn’t taste good and it’s got nothing to do with the flavour. Take the most pristine ingredient, give it too much or too little heat, and it will taste bad. Balancing textures is a technique often overlooked, but one that can deliver the most satisfaction or surprise in a dish. […]

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