Scallops and poached eggs with syphon holandaise on a bed of sea lettuce with dry ice Photo: Corbon Bleu cooking school
Spherification, gelification, and foam emulsion, it's time for some molecular gastronomy. Master Cuisine Chef Francis Motta talks to Kathryn Ryan about how to bring science into the kitchen and has some tips for fabulous fermentation.
Chef Francis is the head chef lecturer of cuisine at the Cordon Bleu cooking school in Wellington. He shares recipes from his course lectures for a John Dory molecular dish and fermented red cabbage.
As part of the Wellington on a Plate festival he'll be running master classes on both molecular gastronomy and fermentation.
Preserved lemon, fermented red cabbage, cornichons and chilli Photo: Corbon Bleu cooking school
