Molecular gastronomy

I am busy with molecular gastronomy at the moment! Awesome stuff so I will be posting up some cool recipes next week, and letting you know where you can get these awesome ingredients from. Ever wanted to try a hot crème brule with popcorn brittle and vanilla bean ice cream that just melts on? Well due to molecular gastronomy we can make that happen! You can have both hot and cold sensations in your pallet or you can have what’s normally cold, hot!