Chefs are taught to balance the five primary tastes: sweet, salty, sour, umami, and bitter. While bitterness has historically been the least embraced of these, it is making a powerful resurgence. Once considered too harsh or unpalatable, bitterness is now recognised as a critical element that can add depth, intrigue and complexity to dishes.
Read MoreTo embark on a journey of flavour exploration, chefs must think beyond the staples of the pantry and embrace the exotic.
A good example is the spice sumac. Its tangy, citrus flavour elevates everything from roasted vegetables to grilled meats. Another is black garlic, a fermented delicacy that boasts a sweet/savoury flavour profile with hints of molasses and balsamic.
Read MoreHigh altitudes can significantly impact our sense of taste and alter our perception of flavours. When flying at cruising altitudes, people often notice that food and wine served seem to lack their usual intensity and richness of flavours experienced on the ground. This phenomenon is mainly attributable to the environmental conditions prevalent at high altitudes and the physiological changes that occur within our bodies during air travel. Let’s look at what changes our palate in the air.
Read MoreWhile the basic tastes - sweet, salty, sour, bitter, and umami - are well-established, oleogustus is gaining recognition as the sixth taste. Derived from the Latin words for "oil" and "taste", oleogustus refers to the distinct flavour profile of fatty acids. Unlike the other tastes which are typically pleasing, the raw taste of fat can be perceived as unpleasant in isolation. But when skillfully incorporated into dishes, fat transforms into a carrier of flavour, richness, and texture.
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