THE SYDNEY SCIENCE FORUM PRESENTS
An explosive night of Molecular Gastronomy
Featuring Professor Hervé This, Chef Martin Benn and Adam Spencer
Tuesday 25 October 2011
Prepare your senses for a culinary adventure of foams, froths and frozen treats as the father of molecular gastronomy, Professor Hervé This demonstrates the science behind famous molecular gastronomy techniques. Acclaimed Sydney chef Martin Benn of Sepia restaurant will showcase his expertise in blurring the boundaries of conventional cooking in order to create extraordinary new textures and surprising taste sensations.
A cocktail reception will follow the lecture where guests will have the opportunity to sample a variety of unique molecular gastronomy concoctions.
An entertaining evening that is guaranteed to change the way you cook at home!
Featuring special guest compére Adam Spencer.
|When||25 October 2011, 6:00pm – 8:00pm|
|Where||The Great Hall, University of Sydney|
|RSVP||The Sydney Science Forum
Phone: 02 9351 3021