SYDNEY

My interest in European food came from a different point in the sense that I was looking for things that I couldn't learn here. So I did a course in Perfumerie in Paris to learn the art of trapping flavour. It is understanding of how to encapsulate flavour and to offer it to people in an accessible way. One of the simplest way that we know of trapping flavour is by using fat - any fat, whether it be olive oil or animal fat.

In perfumerie you would follow the notes and so composing a series of notes into something that sings for itself. At the end of the day the sum has to be greater, than all of the parts.

US$2.75