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Salt Tasting Event – July 5th 5.30pm-7.30 $48 (book included)

June 4, 2010
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“The ability to salt food properly is the single most important skill in cooking. When new cooks start at the restaurant, this is one of the first things I try to convey. Salt is the primary seasoning ingredient we use. It heightens the flavour of everything across the board, no matter what you’re doing: even some sweets. Without it, the flavour of meats and vegetables and fruits is a little flat, dead … insipid. Salt opens up flavours, makes them sparkle. But if you taste salt in a dish, it’s too salty.”

The Event.
From 5.30pm till 7.30 we will be cooking on, and with salt. serving naturally Salt preserved foods and even tasting chocolate enhanced by the flavour of salt. there will be salt cocktails, salt tasting and generally all round saltiness.

Dishes include steak cooked directly on Himilayan salt tile. scallops seared on salt tile, Hot Cured Grass Fed Wagyu Beef, Tuna Carpaccio, Whole Baked Fish Encasesd in Salt, Salted Chocolate Truffles, Salted Peanut Caramel, Margarita’s

If that is not enough we have a selection of flavoured salts and different salts to taste.

The event also includes one book per person

The Book
From making your own salt to cooking the perfect steak, from specialty flavoured salts to salty ice cream, the recipes and techniques in this book range from the practical to the surprising. They will enable the reader to tackle some of the fundamentals of salting—curing, pickling, brining and preserving—as well as pair the right salt, in the right amount, with the right dish. The reader will also be introduced to some innovations, such as salt block cooking.

What does it mean to salt wisely and well? Fritz Gubler and David Glynn advocate a ‘salt wise’ approach to using salt, whether as an ingredient or a condiment. The authors advise that we need to be aware of the salt that we eat. We need to know how salt tastes, and if we have used too much, or too little. We need to use the right salt, in the right amount, for the right dish. To that end, this book contains a comprehensive guide to today’s bewildering array of salts, to help you ‘know your salt’.

The authors also state that we need to get rid of the salt shaker when salting food at the table. We need to use better salt more sparingly, rather than shaking table salt with abandon.

To Book Online https://arbonpublishing.worldsecuresystems.com/BookingRetrieve.aspx?ID=76839

Or simply call the Restaurant on 94606877

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8 Comments leave one →
  1. June 4, 2010 10:53 pm

    sounds like a fantastic event. i seen this book being promoted a little while ago. sounds fascinating. BTW you’ve got a few spelling mistakes happening 😉 serveing natuirally steqak Sallted 🙂

    • mumuland permalink*
      June 5, 2010 9:22 am

      Thanks for the proof reading. To much multi-skilling going on. I think it will be a great event.

  2. Tobi permalink
    June 8, 2010 3:26 pm

    Hey, how do we book for this? Looks pretty cool! I tried volcanic salt a few weeks ago and it had a really interesting eggy flavour – would love to know how to use it!

    • mumuland permalink*
      June 12, 2010 7:40 am

      You can book at the restaurant on 94606877

  3. August 5, 2010 7:16 pm

    I would like to exchange links with your site mumuland.wordpress.com
    Is this possible?

  4. November 1, 2010 1:07 pm

    I wasn’t aware of some of the info that you wrote about so I want to just say thank you. scholarships

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