Taste the transformation of a spicy, acidic, savory dish to a caramel sweet all thanks to the miracle berry, from modernist Chef Homaro Cantu at iNG Restaurant. Popcorn ice cream, candied peanuts, miracle togarashi popcorn and vanilla sauce.

Quay by Chef Peter Gilmore has been voted best restaurant in Australasia and listed 5 years in a row in the 2013 World’s 50 Best Restaurants by San Pellegrino. Learn about his nature based cuisine and watch the creation of the Snow Egg, Peter Gilmore’s signature dessert.

Modernist Chef Homaru Cantu offers a flavor-tripping experience using a curious little fruit called miracle berry. Gin and Tonic that is magically converted to a Sloe Gin Screw or Champagne Fizz that transforms into a Lemon Drop anyone? Learn how to craft and include a flavor-tripping dish or cocktail in your menu for an incredible experience.The challenge is to create a dish or cocktail that tastes incredibly good before and after consuming a miracle berry and doesn’t ruin the rest of the meal.

Umami is scientifically recognized as one of the five basic flavors, as are sweet, sour, salty and bitter. To truly elevate the flavors of your dishes, we’ll explain you the science behind umami, which foods are naturally rich in umami flavor and discuss how some of the top chefs in the world are bringing out umami in signature dishes.

Layered cocktails make a beautiful presentation, showcase all the ingredients and could add to the drinking or eating experience as different flavors or temperatures are experienced in turns. The Cocktailmaster, designed to make layered cocktails easy, is used by molecular gastronomy chefs Ferran Adria, Grant Achatz and Cornelius Gallagher.

The delicate cherry vodka candies easily crack and melt in your mouth releasing a delicious cherry vodka liquid filling. Molecular gastronomy chefs Paco Torreblanca, Ferran Adria and Joan Roca have incorporated vodka and wine candy into their signature dishes.

Molecular gastronomy chef Ferran Adria created the Croquanter technique to obtain geometrical shapes of crunchy sheets of ingredients such as fruit, vegetable and yogurt. They are similar to a caramel tuile but with a delicate flavor of the main ingredient instead.

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, which looks more like a thin plastic wrap, dissolves in the mouth instantly releasing the contents of the ravioli. Made with oblate, ultra thin and transparent edible film discs.

Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chefs Grant Achatz, Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice “vapor”.