Keith Abela

November 15, 2023

Touch. The Neglected Sense.

​As Chefs, cooks and foodies we all know the importance of the senses while we are eating. Taste, what we sense on the tongue indicates the presence of non-volatile compounds such as salty, sweet, bitter, sour and umami; the nasal receptors in our nose catch volatile compounds, those distinctive notes that give an ingredient its flavour.
August 3, 2023

Food Science: Micro Fungi aka Mould

I love discussing mould, it creates emotions of fear and disgust in the minds of many, that sense you get when you buy fresh berries, throw them in the fridge and the next day they’re ready to be thrown away, and rightfully so!
April 13, 2023

Food Science: Mushrooms

Mushrooms and fungi have been roaming the earth for millennia, transforming everything around us.