Food Trend Alert: Molecular Gastronomy
Find out more about this avant-garde culinary movement
In a land as diverse as Australia, there’s a huge variety of food available for your tasting pleasure. With more than 85,000 food places across the country, one could say that Australians are obviously passionate about food. And more recently, Aussies are seeking out new taste sensations and authentic food experiences. One particularly exciting culinary venture that’s gaining popularity nowadays is called molecular gastronomy.
What is molecular gastronomy?
It’s a modern style of cookery that combines science and cooking and is said to be one of the most exciting developments in haute cuisine yet. A molecular cooking experience could mean being served nitro-scrambled egg-and-bacon, burnt sherbets, fast-frozen ice cream using liquid nitrogen, and fake caviar from calcium and sodium alginate, to name a few. These are seemingly bizarre dishes, yes, but it only takes one bite to quickly find that they’re also shockingly delicious. Despite nay-sayers from cooking puritans, this scientifically advanced way of cooking has allowed chefs from all over the globe to experiment and create surprisingly better flavours and textures.
If you’re on a quest for food authenticity, our money is on molecular gastronomy as your ticket to a completely new and exciting food experience. Trupp Cooking School, a popular culinary school in the heart of Melbourne’s food hub, illuminates on this experimental cuisine and will teach participants some of the most common ways that food is manipulated to produce interesting results. You’ll be taught how to alter the appearance of food and create foods such as food foams, gel spheres and edible soils. If that sounds weirdly exciting to you as it is to us, find out more about the class, or book a seat now!
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