How COVID Is Destroying the Restaurant Industry

So fermentation is one
of your big passions, right?

Yeah absolutely,
that is a big part of what we do

Overall, there's a lot of space and things
going on here, but we're going to be doing
a little root vegetable

made served like a Hokkien type of thing,
but really my own sort of combination

We're going to throw in a little bit of salt and
unlike a proper, like a lactic fermentation

We really don't need a huge amount of salt
you want to give a little bit of a mix

And then simultaneously as you do that,
we got this lovely little

golden berry honey, that we're going to
throw into for, uh sweetness

We're also going to throw in here,
a good amount of uh, cumin.

This is a mix, I just made it here in the
kitchen, of anchoes and chipotle,

just regular uh, ground cinnamon,
nutmeg and some fresh lemon

I'm already smelling this, kind of
Mexican flavour profile

Uh why don't you give that a taste
and see where we're at?

How we doing chef, we alright?
Starting to skip

It's incredible
(Audible Laughs in the background)

Fermentation is one of the more =
enigmatic processes in any chef's