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Food, wine, restaurants. Maximising flavour and looks with minimum effort


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Hello dear eGullet fellows and happy New Year!

 

We are excited to join you and participate in gastronomic discussions with you! We are food and wine enthusiasts in the UK with experience in the hospitality industry and the Oxford University Blind Tasting Society. 

 

We are bloggers on objectivefoodie.com documenting great food, great wine, great restaurants. Always seeking recipes that maximise flavour and looks with minimum effort at home. 

Our approach to writing is more systematic than usual. We break down recipes, tasting menus and dishes into its basic components to understand why they work or not. The recipes we develop combine inspiration from different sources and insight from food science to elevate them to their best form in a home cooking set-up.

 

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Conchiglioni ripieni allo zabaione di formaggio

 

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Pear tart

 

When drinking wine we follow a similar philosophy. We analyse each by its aromas in the nose, flavour in the palate and structure. Terroir, winemaking and viticulture can be better understood by employing a more systematic methodology.

 

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Bordeaux and Chateaubriand

 

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Oysters three ways (raw, grilled and with Cava foam and pineapple) and a grower Champagne

 

See you around in the sub-forums!

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