Did you have a good break, chefs? After a month away from Love Letters to Chefs, I feel I still haven’t settled into the new year. I took the time to really feel into what I want to create for
Life Lessons from Essences
Essences might be chemically-developed flavours, but even in small quantities, they’re meant to convey the qualities of the original ingredient they mimic. Sometimes these flavours are craftily incorporated into food: there are manufacturers that use a little oregano and tomato flavouring for a pizza-flavoured biscuit. I’ve come