In it’s ideal state, food should be a feast for all of the senses.  Taste is almost always at the core and rightly so, as it is usually the flavour of things that keeps us coming back for more.  The visual, aromatic and textural side of food serves more to transform what could be just fuel for the body into an actual experience to be savoured.  For me, this sensory awakening often begins way before the food reaches the table. Continue reading →