In the second episode of the Great Roast Revival, in partnership with Knorr Professional, The Morning Advertiser delves deep into how we can make the roast dinner look great on the plate.
Last week we took a peep at sourcing and how to ensure the ingredients we use to make a roast dinner are the best, but in this episode we’re all about the image.
First off, we speak to a professor about the sensory impact a roast dinner can have, and how to amplify the good parts to our benefit.
Also, we chat to a food stylist who gives us her to tips on how to get a cracking snap of a roast dinner, ensuring it looks mouth-watering and delicious.
And we head into the kitchen with three chefs who each showcase a different way of making a Sunday roast look great – from the basic, to better and then best.
All this and more in the second episode of the Great Roast Revival, a three-part series developed to help operators boost the power of their Sunday roast.
Meanwhile, in upcoming episode three, we’re set to find out what chefs and food experts believe the future of the Sunday roast looks like.
Be it less meat, more homegrown produce of flavour influences from across the globe, we have it all in next week’s episode.