Molecular Gastronomy

Loreto Academy scholars transform food

Molecular Gastronomy is the culinary art of using unusual scientific techniques to create distinct food experiences which normally cannot be achieved with regular cooking methods.

Loreto Toorak staff member, Derek Tan, led a two-day workshop for scholars in Years 10-12 as part of the Loreto Academy program. Using several common molecular-gastronomy techniques and chemicals such as maltodextrin, sodium alginate and calcium chloride, scholars transformed what is commonly known about food into something completely unexpected and scientific. Techniques learned by scholars during the after-school program included transforming chocolate-flavoured spreads high in fats into edible soil, turning fruit juice into popping pearls through the process of spherification, and creating a reverse ice-cream that cools as it melts in your mouth. Finishing off the culinary creation with gold leaf and edible flowers, and deciding where to place the scientific centre pieces, were all part of the process leading up to the highlight of the workshop – enjoying the dessert!

CATERINA CHNG - HEAD OF LORETO ACADEMY