What does it take to achieve the ultimate taste experience? AEG, a leading manufacturer of cutting-edge household appliances, has initiated a new documentary series titled Tasteology. This series highlights the four steps to achieve cooking results that are multisensorial, sustainable, nutritional and tasteful all at once, through ‘Source’, ‘Chill’, ‘Heat’ and ‘Experience’.
This documentary was screened at an exclusive Joburg-based venue in Sandton on Thursday, 26 May 2016. Attended by South Africa’s top food and lifestyle journalists, guests were taken on a journey around the world through the four episodes of Tasteology.
Says Alistair Bach, Trade Marketing Manager (Electrolux South Africa), “Tasteology is all about exploring the ultimate taste experience from new angles, going beyond traditional cooking. The series inspires viewers to be mindful about elements such as the origins of food, the importance of quality and how this is all fundamentally linked to nutrition and ultimately to taste.”
Episode one of the documentary focuses on ‘Source’, demonstrating how to find the best ingredients and recipes in order to take taste further. It explores techniques such as foraging, a trend that goes back to basics, respecting the ingredients’ true, original taste.
In ‘Source’, diners are taken on a journey where service begins with footage of a Japanese forest, accompanied by the sounds of nature. Once the diners are presented with the dish (which is served on tree logs), the scent of geosmin (main aroma compound in the smell of earth after the rain) is released and dry ice is used to cover the table in a blanket of mist.
The Tasteology documentary inspired AEG’s banquet-styled event to take taste further in a South African setting. Guests were enchanted by renowned chef David Higgs, who broadcasted live cooking and commentary throughout the venue on larger than life screens. Guests experienced the culinary delights created with the four steps, ‘Source’, ‘Chill’, ‘Heat’ and ‘Experience’ at one of the year’s most prestigious gastronomic gatherings.
“AEG’s state-of-the-art cooking appliances were used by Chef David to demonstrate the importance of preciseness in different cooking methods. Guests discovered how food should be sourced and stored, and how a dish should be cooked in the finest conditions to create an authentic meal that literally takes taste further,” says Bach.
The menu on the night was based on the theme of ‘Waste’ and how we can make a delicious meal with ingredients customarily destined for the dustbin. This experience included a soft egg in salt and cauliflower off cuts covered with ‘yesterday’s bread’ to start with; mains of pickles and fish served on bamboo plates followed by sous vide chicken with mushroom trim and potato skins. The experience was sealed with a delicious Eton Mess dessert. The options were simple and unpretentious, taking guests back to nature, back to the earth and back to the basics of experiencing mouth-watering original taste.
“This sensorial experience gave our guests insights around why rather than how different methods, trends and choices actually affect the final taste, and how to explore different aspects and levels of taste and the inspiration on how to take it to the next level”, concludes Bach.
For more information, visit http://aeg.co.za/