Just a few years ago, it seemed as if the dining world was poised to drown in a gurgle of futuristic gels, spheres, and foams. They were innovative, and sometimes even delicious, but quite far removed from the sensory experiences most people might associate with food. Personally, I’m not one to follow trends, but I do remain curious about new ingredients, techniques, and what chefs across the world are doing with their menus.
One of the main features at Qualia is our wood fire oven, and the dishes we create within it. The woodfired approach to cooking is something I’m very keen to further explore, all through 2020. What’s more, it seems to be a burning (pun intended) trend this year, so there you go.
Diese Geschichte stammt aus der February 2020-Ausgabe von Grazia.
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Diese Geschichte stammt aus der February 2020-Ausgabe von Grazia.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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