MasterChef Legends Indulge in Farmlore's Sustainable Feast in Bengaluru
MasterChef Australia's iconic judges, Gary Mehigan, George Calombaris, and Matt Preston, have concluded their recent India tour on a culinary high note, savouring a locally sourced meal at Farmlore in Bengaluru. The trio, who have been delighting audiences with dinners in Hyderabad and Chandigarh, as well as a MasterClass in Bengaluru, have partnered with Conosh for this gastronomic adventure.
Their celebratory meal at Farmlore, a restaurant deeply rooted in the principles of sustainable gastronomy, marked the end of their Indian escapade (for now). Farmlore champions "locavore" traditions, celebrating the wealth of local produce and flavours. Their mission is to revive forgotten traditions and fuse them with futuristic adaptations, creating a distinctive food experience that honours the past while embracing the future.
Farmlore's dedication to sustainability is evident in their use of ingredients sourced from their own greenhouses and orchards. Matt Preston, in a recent Instagram post, detailed their culinary journey, highlighting the clean, fresh flavours of nasturtium, local pomelo, and scallops. Their exquisite pea custard, infused with saffron corn broth, was another highlight, showcasing Farmlore's commitment to both flavour and presentation.
The restaurant boasts its own dairy cows, producing fresh milk and dairy products served in elegant cornets adorned with Indian basil flowers. Farmlore also champions the use of insects in their dishes, demonstrating their commitment to sustainable practices. Their chutney of dried fire ants, enhanced with the tartness of green mango, was a testament to their adventurous culinary approach. The judges also indulged in a refreshing sorbet made with a local fruit akin to a plum (possibly Jamun), as well as a duck skewer, marbled with an intensely rich sauce and kokum.
Chef Mehigan, describing the experience on his social media, hailed it as "Yet another culinary highlight on our Indian adventure," praising the food's creativity, clean flavours, textural diversity, and the exceptional service provided by the team.
While this marks the end of their current Indian adventure, the judges have hinted at a return, eager to explore more of the culinary treasures India has to offer. Their journey, documented through social media, has provided a glimpse into the fascinating world of sustainable gastronomy and inspired audiences worldwide to embrace the flavours and traditions of local produce.
