“Where food meets science” is a good description for this latest trend in cooking, This new form of cooking provides an insight into the science behind the cooking process, and challenges the chemistry, physics, and biology of food and the traditions about cooking.
Chef Morag  will demonstrate  how food changes in the cooking process and by adding a touch of science how amazing results can happen. Kitchen myths will be discussed and debunked as you explore the art of molecular gastronomy in this hands on class.  You will work with new technological ingredients and be inspired with new ideas in the world of cookery including:

• Cassis spheres with perfect liquid centers that explode in your mouth
• Creamy café latté espuma
• Instant zingy lemon caviars
• Fizzy soft drink from fresh orange juice
• Very cold (-60°C) ice cream crumbs

This course is ideal for Chef at Home students, experienced foodies and chefs who wish to break into this new field of gastronomy.

Single Session: 10am - 3pm

Check for available courses:
Course Bookings - Melbourne
Course Bookings - Sydney