Just a few years ago, it seemed as if the dining world was poised to drown in a gurgle of futuristic gels, spheres, and foams. They were innovative, and sometimes even delicious, but quite far removed from the sensory experiences most people might associate with food. Personally, I’m not one to follow trends, but I do remain curious about new ingredients, techniques, and what chefs across the world are doing with their menus.
One of the main features at Qualia is our wood fire oven, and the dishes we create within it. The woodfired approach to cooking is something I’m very keen to further explore, all through 2020. What’s more, it seems to be a burning (pun intended) trend this year, so there you go.
This story is from the February 2020 edition of Grazia.
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This story is from the February 2020 edition of Grazia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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