Singing in the kitchen

Garlic, ginger, coriander, lime … some of the ingredients in Sarah Tiong’s Asian Vinaigrette. Image: Su Leslie, 2017

“Cooking is a language that express harmony, creativity, happiness, beauty, poetry, complexity, magic, humor, provocation.” Ferran Adrià  — head chef of the elBulli restaurant

Harmony is all about combination. About striking the right notes to create something pleasing. This is just as true in cooking as music. Flavours, textures, colours, even temperature must be balanced.

As a cook, I definitely fall into the enthusiastic amateur category, but with practice (lots more hours than I ever put into learning guitar), I am beginning to create food that is closer to “well-crafted pop song” than “open-mic night at the local folk club.”

For which my boys are ever so grateful.

pan-fried tarakihi fillet with rosemary lime crumb, roasted butternut squash and watercress. Su Leslie, 2018

The ingredients: prawn and soba noodle salad with avocado, grapefruit mint and yuzu. Image: Su Leslie 2018

Prawn and soba noodle salad with avocado, grapefruit mint and yuzu. Image: Su Leslie 2018

Lunch; grapefruit, rocket, walnuts and feta salad, dressed with an orange mustard vinaigrette. Image: Su Leslie, 2018

Good together: aubergine, garlic, ginger, chilli and lime. Image: Su Leslie 2018

Rosemary and feta scones. Image: Su Leslie, 2017

Lens Artists Photo Challenge | harmony