Copy link Copied Copy link Copied Subscribe to gift this article Gift 5 articles to anyone you choose each month when you subscribe. Already a subscriber? Login Andreas Papadakis is talking about his creative process as a chef at Melbourne’s cosy Tipo 00. “I like to use one particular ingredient to extract a lot of flavour, in a unique way,” he says.
As to how he reaches that particular ingredient, “it just clicks, in my head”, he says. That explains the bitter cocoa powder in hand-made pasta tossed with buttery wild mushrooms, and why smoked eel replaces tuna in Italy’s classic vitello tonnato. Copy link Copied Copy link Copied Subscribe to gift this article Gift 5 articles to anyone you choose each month when you subscribe.
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