Gourmet Traveler Restaurant Awards are out! Big Congratulations on restaurant of the year Melbourne’s own Cutler and Co. Flicking through to Victoria too see how my work place fared. I see Donovans with our usual review with 1 star and 3 wine glasses, with a review that sounds similar to the year before.
I got Thursday and Friday off this week, Friday because of the Taste of Melbourne festival which is always fun and a good way to try all the top Melbourne restaurants in one go, eating wherever and in whatever order you please.
Work was dull but since we were on a AM, we all took a road trip to essential ingredient and decided to have a play with Spherification. This is basically a gelling reaction between two chemicals, calcium chloride and sodium alginate.
When the added calcium chloride a puree or concentrated solution, come into contact with water enriched with sodium alginate a soft gel shell forms around the solution as it is dropped through the water creating ‘egg yolk’ like spheres of concentrated flavor.
Without getting too technical here are some pictures of the experiment.
I got Thursday and Friday off this week, Friday because of the Taste of Melbourne festival which is always fun and a good way to try all the top Melbourne restaurants in one go, eating wherever and in whatever order you please.
Work was dull but since we were on a AM, we all took a road trip to essential ingredient and decided to have a play with Spherification. This is basically a gelling reaction between two chemicals, calcium chloride and sodium alginate.
When the added calcium chloride a puree or concentrated solution, come into contact with water enriched with sodium alginate a soft gel shell forms around the solution as it is dropped through the water creating ‘egg yolk’ like spheres of concentrated flavor.
Without getting too technical here are some pictures of the experiment.
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| sodium alginate enriched water |
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| calcium chloride enriched mango juice |
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| mocha calcium chloride mix |
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| SUCCESS! |
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