Wednesday 30th April:
Step into the shoes of Heston Blumenthal, what would he do if he was working on your project?
Famous for “culinary alchemy” he’s the chef responsible for delicacies such as snail porridge and bacon and egg ice cream.
See http://www.fatduck.co.uk/heston.html for his philosophy. In the meantime think unusual combinations – scientific rigour – multi-sensory experiences.
For example in a recent Christmas special all about evoking memories of Christmas he recreated that experience as food dishes . . . so myrrh wood was whittled into a spoon to stir the frankincense tea. Heston’s crackers proved to contain “a small wafer which, when eaten, tastes just like the smell of a baby.” And a fat goose fed on pine-needle essence, Paxo and apple. The mulled wine whose contents are hot down one side and cold on the other; and a tangerine mousse that is poached in nitrogen and makes steam come out of your nostrils. Cool.
Tuesday 29th April:
How can you bring the caveman into your project?
Witness the growing trend of urban hunter-gatherer embraces rural tradition as more and consumers are taking matters into their own hands and into their own back yards. Urban micro-farms (well making use of your back garden, balcony, window ledge!), complete with veg patch, chickens and the odd pig, are growing in number.
