Food, style and brains...

Eating out isn’t just about the food. Presentation is also a significant part of the overall culinary experience. The way dishes are put together on a plate has become something of an art. Of course, it helps if the tableware is aesthetically appealing too.








Fresh ingredients, artfully arranged on a plain white plate, can look very appetizing (though excuse my foot, which crept into one of these shots).







Masters of Asian Fusion style, like Nobu, can turn a simple soup into a beautiful work of art.

Rustic plates in earthy coloured glazes (see below) add to the allure of the dishes.



















But ultimately, it’s still the taste that counts. The rather curious looking sloppy brown goo (pictured right) on my plate at the Chelsea Arts Club the other night was absolutely delicious – even though I was a little put off by the thought of eating brains…

I’ll certainly remember the first time I sampled the rather unusual dish of 'curried calves brain, cauliflower puree, rocket and capers'.





If you enjoy cooking up memories, you’ll love this curiously clever food journal from ShopCurious. By the way, whose culinary skills do you most admire?

Do you?

PS Read about the office lunch of the future in my RetroProgressive column this week.