Food - Different Tastes

Molecular gastronomy is a branch of food science in which the physical and chemical processes that occur while cooking are studied by both scientists and food professionals.

Different Tastes is a company that embraces molecular gastronomy. Just take a look for yourself.


Crab cakes with romesco sauce “caviar”. The "caviar" started out as a liquid sauce before under going spherification.

 

Toast cups with whipped goat cheese and walnuts – served warm



Chicken, mango and jalapeno quesadilla with chipotle mayo



Corn and lime edible Asian spoon with roasted salmon and cilantro salsa

Mixed young greens, goat cheese, walnuts, orange supremes and roasted shallot vinaigrette

Caesar salad with shaved parmesan, herbed croutons and frizzled leeks

Deconstructed, recontructed Lasagana rustic with fresh pasta, local
vegetables, thyme and madiera reduction and tomato “orb” 

Pan roasted duck breast with juniper gastrique with julienne vegetables (left) Breast of duck with fig and madiera reduction and pear chutney (right)

Tenderloin of beef with mushroom ragu and rosemary red wine demi glace
with mushroom, leek and thyme risotto with lemon gremolata (left)
Tenderloin of beef wrapped with sun dried tomato tapenade and puff pastry
with saute of haricot vert with local tomatoes and fresh basil (right)

Cheesecake bite and Creme Brulee on edible chocolate spoon

Clockwise from the top:
Dark chocolate cake with caramel buttercream frosting
Vanilla cake with cream cheese buttercream and raspberry drizzle
Carrot cake with brown sugar buttercream

All photos taken by Celia.