World on a Platter

Urbane hipsters,cackling kids,garrulous grandparents and protein-particular parents are flooding the grounds. Among the attractions are retail outlets selling packaged prawn burgers,various kinds of wine and barbecue equipment among others. Visitors meander between the stalls and the tasting theatre,where chefs such as Gresham Fernandez serve up dishes such as Aged Duck with Cauliflower and Stems. Most chefs serve a single serving,so there is a battle of cutlery at the actual tasting as hordes of visitors line up fork in hand. Got to agree — tasting is good.

Chef’s Secrets

At various tasting demonstrations,we picked up a few ways in which chefs make food taste better. A sample:

When sautéing onions,add salt and sugar while cooking to hasten up the caramelisation process

When cooking meats,especially steaks and grills,always rest it for a couple of minutes before serving so that its liquids don’t bleed out

Flip the meat every few seconds as opposed to a few minutes to cook it evenly

When making macaroons,use egg white extracted two days earlier so that the protein breaks down. Your meringue becomes more stable ensuring your macaroon shell doesn’t crack