Molecular gastronomist Darin Wilson. Picture: Kris Reichl.
CHEF Darin Wilson admits that he’s a bit of a nerd.
It’s partly why he became interested in molecular gastronomy, a branch of the culinary arts which applies the science of food chemistry to the art of cookery.
Mr Wilson, head chef at Zephyr Dining at the Mercure Caroline Springs, said many people were confused by molecular gastronomy.
“I think some people still think it’s about a mad scientist let loose in the kitchen serving up test tubes full of food that doesn’t look like food,” he said.
Among molecular gastronomy’s best-known practitioners are English chef Heston Blumenthal and Adria Ferran, head chef of Spanish restaurant El Bulli, considered by many critics to be among the world’s finest restaurants.
His admiration of Ferran’s work especially led him to a molecular gastronomy course.
Now foodies from across the northern and western suburbs can sample food such as chilli oil crumbs and mint-sauce capsules.
Mr Wilson, who has worked in hotel restaurants throughout New Zealand, Britain and Australia for the past 17 years, said molecular gastronomy added new dimensions of taste, sight and texture to his cooking without compromising presentations of traditional favourites.
“There are aspects I can really use that add touches to my dishes but do not actually change my style of food,” he said.
“I’ll use chilli oil crumbs over Asian-style braised pork belly with orange and cardamom sauce. I use the crumbs rather than a straight sauce for a different texture.”
He also makes ice-cream crumbs, using dry ice, a sauce such as vanilla bean and a food processor, which is then served up with chocolate and cherry wontons.
Reaction from diners has been positive with a few reservations.
“You get those people anyway - people who don’t like specific types of food like Asian foods or spicy foods,” he said.
Source: whereilive
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