In this instalment of his Essence of Flavour series, Chef Adam Moore explores the flavour science behind flavour trends shaping the modern summer menu, breaking down how acidity, fat and fermentation work together to heighten perception, balance and complexity on the plate.
Read MoreIn this instalment of his Essence of Flavour series, Chef Adam Moore explores the flavour science behind flavour trends shaping the modern summer menu, breaking down how acidity, fat and fermentation work together to heighten perception, balance and complexity on the plate.
Chef Adam Moore explores the science behind spring cooking, from predictive coding and chlorophyll chemistry to volatile aroma compounds and molecular pairing. Featuring five original dishes showcasing native Australian ingredients like finger lime, lemon myrtle and saltbush, he reveals how flavour perception begins long before the first bite.
Chef Adam Moore explores the science and emotion behind building deep winter flavour, from foundational stocks and umami to the fermentation, smoke and global fusion trends reshaping the modern Australian winter menu.
From the crack of a crisp chip to the sizzle of a hot plate, sound plays a powerful and underestimated role in how we perceive flavour. Chef Adam Moore in Essence of Flavour explores how chefs, menu designers and foodservice operators can harness sonic seasoning to create more intentional, memorable and multisensory dining experience.
Tacos were born in in ancient Mesoamerica thousands of years before colonisation, restaurants or even the word “taco” itself. At the centre of everything was maize. Through nixtamalisation (an ancient process of soaking corn in alkaline lime water), indigenous cultures unlocked nutrition, flavour and pliability, creating masa and then tortillas.
Often we think of wood in food simply as via smoking. Let’s explore a deeper understanding of wood, bark and hay in food. In fact each type of wood has a distinct flavour profile. When chefs bring wood into the kitchen whether by smoke, char, infusion or slow ageing, they are unlocking the forest’s pantry.
Let’s get this straight: taste is just the overture - salty, sweet, sour, bitter, umami. Flavour- that’s the symphony. Flavour happens when volatile compounds reach your olfactory receptors, flooding your brain with memory, pleasure and synaptic fireworks.
The Maillard reaction - our beloved browning mechanism - starts around 140°C and is key to coffee’s roasted allure. As amino acids and sugars interact during roasting, they generate the “brown” flavours sought in grilled steak or baked bread. This chemical similarity is why coffee can so effortlessly integrate into sauces, rubs or even marinades.
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