“There are primitive ways to impart flavour into food that are lost in modern times,” smiles Danial Thorlby, the head chef and co-founder of Pickle Dining. He refers to cooking techniques such as cooking over wood fire, smoking, pickling, lacto-fermentation, dry-ageing, and others commonly seen in restaurant dishes. “Such preservation methods and techniques have a strong human element and are not as common in this day and age,” he continues.
To be able
