US-style low-and-slow, Argentinian asado, South Africa’s braai – all variations on the theme of meat cooked over a fire. As we head into the barbecue season, we talk to two of Christchurch’s top fire chefs about the allure of the flame. Cooking over fire is as old as humanity. Even older – palaeontologists have shown that pre-humans living 2 million years ago in southern Africa were the first beings to catch and control fire. Sure made the warthog a little less tough! Wood fire in particular gives food a special flavour. Some believe the hot but mellow effect of cooking on fire is the best for building one’s chi, or life force. Now, after many decades of cooking moving from the firepit to the kitchen, the trend is reversing. Gas barbecues are giving way to wood and charcoal as everyone from serious chefs to backyard burners catch the wave of flame....
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Food by Fire
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Food by Fire