Home' Scoop : Scoop 53 Spring 2010 Contents Do you know
Dine with WA’s best.
West Australian, family owned & operated since 1957.
Amelia Park has launched a new range of W.A . lamb, beef & wine products to delight the most discerning of tastes. Look for them in your local store.
Another of Cole’s new wave dishes is a
chocolate mousse made with no cream. “Whisking
the melted chocolate and water over ice creates a
smooth texture. We then pour it into a soda stream
machine and pipe out small pieces into liquid
nitrogen, which ‘poaches’ the mousse with cold.”
Cole ser ves his unusual dessert with a scattering
of chocolate soil made by baking cocoa powder
with sugar, butter and almond meal.
The following day he demonstrates this dish to
an audience, to a mix of fascination and suspicion.
“It’s science, not food,” says the lady in front of
me. “I’m never going to make that,” says another.
Nevertheless, the food industry needs people like
Cole Thomas, who is akin to one of those catwalk
models showcasing fashions that neither you nor
I are never going to wear. Yet elements of those
clothes make their way onto the street – an unturned
collar, a skirt length, a way of gathering fabric.
So, too, does the cutting edge of food inform
and influence the food you and I eat.
Whacky? A little. Worth exploring? You betcha.
As Professor Barbara Santich, creator of the
University of Adelaide’s Graduate Program in
Gastronomy, puts it, “We should always challenge
tradition. There is no reason to resist change.”
MASTER CHEFS Tasting Australia gathers together
the cream of cookery to chew more than just the fat.
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