Flavour is a bit of a magical art: a blending of the traditional and the innovative, the complementary and the contrasting, the familiar and the unusual. But what may only be a moment of joy on the tongue takes much longer to produce – the result of experience, insight, creativity, passion and skill. Dishes that delight and get talked about are often the result of a perfect pairing in the kitchen. Here, we meet two pairs of talented chefs – creators and innovators who have doubled up to make flavours twice as nice.
