0:00:02 > 0:00:03Times are changing.
0:00:03 > 0:00:05It's no longer just nostalgia we want in the kitchen.
0:00:06 > 0:00:09Our imaginations have been captured
0:00:09 > 0:00:12by experimental techniques and high-tech gadgets.
0:00:13 > 0:00:16We're going to show you what the future holds for our food and drink.
0:00:18 > 0:00:21Master of modern cooking, Sat Bains,
0:00:21 > 0:00:24is here to revolutionise an old favourite.
0:00:24 > 0:00:26- Mad, isn't it?- Oh, I love that.
0:00:26 > 0:00:31Stefan Gates thinks he's discovered what we'll be eating in 2050.
0:00:31 > 0:00:36Artificial meat. Yep. That's meat without the need for cows.
0:00:37 > 0:00:42Kate is finding out how science is transforming the art of food and drink matching.
0:00:42 > 0:00:45- Do you know what it smells of to me? - No.
0:00:45 > 0:00:46Shoe polish.
0:00:47 > 0:00:51And I'm creating an innovative and exciting flavour combination.
0:00:51 > 0:00:55Today, Food & Drink looks into the future.
0:01:02 > 0:01:05Some of the best restaurants in the world have made their names
0:01:05 > 0:01:09showcasing the very latest in cutting-edge culinary techniques.
0:01:10 > 0:01:14At the forefront is two Michelin starred chef Sat Baines.
0:01:14 > 0:01:18He has a development kitchen entirely dedicated to creating
0:01:18 > 0:01:21new and revolutionary dishes.
0:01:21 > 0:01:24Sat's a technical whiz and he's got a machine for everything,
0:01:24 > 0:01:28but if this is the future of cooking, I think I might be in trouble!
0:01:29 > 0:01:31Sat, what have you done to my kitchen?
0:01:31 > 0:01:34Brought it into the 21st century, Chef.
0:01:34 > 0:01:38The dish I'm doing is a bread and butter pudding
0:01:38 > 0:01:40with celeriac, carrot and celeriac ice cream.
0:01:40 > 0:01:43Oh, that's unusual, to say the least.
0:01:44 > 0:01:47Two years of research and development have transformed
0:01:47 > 0:01:50a classic recipe into something truly original.
0:01:50 > 0:01:53Bread and butter pudding that uses space-age candied vegetables
0:01:53 > 0:01:54instead of fruit.
0:01:54 > 0:01:57Being a more traditional chef myself,
0:01:57 > 0:02:01all this talk of gadgets makes me a bit nervous.
0:02:01 > 0:02:03So, what we are going to do is recreate
0:02:03 > 0:02:07the sort of sultana-raisin element of a bread and butter pudding.
0:02:07 > 0:02:10One way we do it is we actually get some vegetables that have
0:02:10 > 0:02:13- a natural high sugar level. - Like celeriac, carrot or parsnip.
0:02:13 > 0:02:16Parsnips are great as well, but in this case it's celeriac and carrot.
0:02:16 > 0:02:19- What we do is actually cook them... - What do you want me to do?
0:02:19 > 0:02:22I'm not going to stand here all day listening to you.
0:02:22 > 0:02:26- I'm your commis now.- OK, this is a great turn of events here.
0:02:26 > 0:02:29If you want to start with making me a classic anglaise,
0:02:29 > 0:02:31- splitting the eggs for me. - I can manage that.- Thank you, Chef.
0:02:31 > 0:02:36- I don't need any equipment for that. - No, just hands.- Just these.
0:02:36 > 0:02:37The creme anglaise, or custard,
0:02:37 > 0:02:39will be used in the bread and butter pudding
0:02:39 > 0:02:41AND the ice cream.
0:02:41 > 0:02:44- I also need a peeler. - You use a peeler?
0:02:44 > 0:02:47I need to peel the veg, I've got no machine for that one.
0:02:49 > 0:02:53So, the idea is that you get these lovely carrots and what we do,
0:02:53 > 0:02:58we use a technique, almost like osmosis, where you add salt to
0:02:58 > 0:03:00certain ingredients that draws the moisture out.
0:03:00 > 0:03:02By adding sugar, it acts very similar.
0:03:02 > 0:03:05What you do, you pop it into a bag with some sugar
0:03:05 > 0:03:07and then we cook it in a water bath.
0:03:07 > 0:03:09So far, so good.
0:03:09 > 0:03:11But then, why the vacuum packing
0:03:11 > 0:03:15- and why the water bath? - We did some research in terms of
0:03:15 > 0:03:17how to get the best out of it
0:03:17 > 0:03:19and by having it cooked over around 90 degrees,
0:03:19 > 0:03:21and also with the sugar, you end up
0:03:21 > 0:03:24with this incredible textured vegetable.
0:03:24 > 0:03:26Because it's drawn out the moisture,
0:03:26 > 0:03:29it almost looks like a weird rubber carrot, for a better word.
0:03:29 > 0:03:31Very, very unusual.
0:03:31 > 0:03:34So I'm just going to vacuum seal this one first.
0:03:36 > 0:03:40And you have used one of these before. And I know you have.
0:03:40 > 0:03:45I'm not against all these... modern gizmos and stuff.
0:03:45 > 0:03:47Not at all, I think
0:03:47 > 0:03:50you need to have the classic skills first before you use all these.
0:03:52 > 0:03:56The vacuum-packed veg and sugar go into the water bath at 90 degrees.
0:03:56 > 0:03:59If you fancy doing some low-tech candied veg at home,
0:03:59 > 0:04:03you can get similar results by boiling them in a pan of sugar syrup.
0:04:05 > 0:04:08For the creme anglaise, place the seeds from two vanilla pods
0:04:08 > 0:04:11into the egg yolks along with some sugar
0:04:11 > 0:04:13and equal quantities of milk and cream.
0:04:16 > 0:04:18I'm going to need half of it raw.
0:04:18 > 0:04:21And then the other half I'm going to pop into this blender
0:04:21 > 0:04:22that also has a heat element.
0:04:22 > 0:04:26So you are cooking this anglaise it's a custard, a classic custard...
0:04:26 > 0:04:28- That's right.- ..in a machine.
0:04:28 > 0:04:29It's almost replicating exactly
0:04:29 > 0:04:32what we do with a wooden spoon in a figure of eight.
0:04:32 > 0:04:33It's doing that in the blender.
0:04:33 > 0:04:37- What's wrong with the traditional way of cooking it?- Nothing at all.
0:04:37 > 0:04:41So half of the custard is being cooked and blended for the ice cream.
0:04:41 > 0:04:45The other half will go into the puddings later.
0:04:45 > 0:04:49For a fancy take on the bread in the pudding, I'm slicing some brioche.
0:04:50 > 0:04:53It seems to me, Sat, that I'm doing all the cutting, slicing and mixing
0:04:53 > 0:04:56- and you're pressing buttons. - I think you're actually bang on.
0:04:56 > 0:04:59For Sat, cooking is about pushing boundaries -
0:04:59 > 0:05:05whether that's coming up with brand-new ideas or reinventing classics like this.
0:05:05 > 0:05:06We're in restaurants.
0:05:06 > 0:05:08We've got to give our guests, for me,
0:05:08 > 0:05:10something really exciting and I want to give them
0:05:10 > 0:05:13something we've thought about, we've developed.
0:05:13 > 0:05:15We've got a development kitchen in the restaurant
0:05:15 > 0:05:16where we work on new ideas.
0:05:16 > 0:05:20That's testimony to you, the innovator, the great chef, that
0:05:20 > 0:05:24you have learnt the classics and now you are looking to the future.
0:05:25 > 0:05:27The ice cream mix has now cooked.
0:05:27 > 0:05:32After sieving, a puree made of finely diced celeriac cooked in milk is added in.
0:05:34 > 0:05:38So just whisk that in and I'll taste it now.
0:05:38 > 0:05:41- So there's no substitute for taste, is there, really?- No, not yet.
0:05:41 > 0:05:44You're working on it. No, for me taste is the most important.
0:05:44 > 0:05:48The celeriac ice cream mix goes into the freezer.
0:05:48 > 0:05:51So I'm going to get the vegetables out now, Michel.
0:05:51 > 0:05:53The carrots and celeriac are now candied
0:05:53 > 0:05:56after their two hours in the water bath.
0:05:56 > 0:05:58Just going to open them up now.
0:05:58 > 0:06:02And I think you will see what they actually look like.
0:06:02 > 0:06:04Wow!
0:06:04 > 0:06:06It's almost completely dehydrated, but feel it,
0:06:06 > 0:06:08- it's like a candied fruit.- Yes.
0:06:08 > 0:06:10So have a taste.
0:06:12 > 0:06:14- Oh!- The texture is incredible.
0:06:14 > 0:06:19- You taste carrot, natural sweetness, but it's still savoury.- It is.
0:06:20 > 0:06:24It is, it's still savoury. Yet sweet. And the texture is amazing.
0:06:24 > 0:06:28- It's similar with the celeriac. Obviously celeriac's got a lovely... - The smell is amazing.
0:06:30 > 0:06:34- Oh!- It's mad, isn't it? - Oh, I love that.
0:06:35 > 0:06:37Time to assemble the puds,
0:06:37 > 0:06:40starting with another quirky ingredient - carrot marmalade!
0:06:42 > 0:06:45- Oh!- Imagine that on toasted brioche. - Yes!
0:06:45 > 0:06:47Mmm!
0:06:47 > 0:06:50'This goes into the bottom of each dish before adding the candied veg.'
0:06:50 > 0:06:53So imagine these were sultanas or raisins.
0:06:53 > 0:06:56- Yeah.- The brioche goes on top.
0:06:56 > 0:06:59'In goes the remaining half of the creme anglaise we made earlier.
0:06:59 > 0:07:01'The brioche will soak it all up
0:07:01 > 0:07:03'as the puddings sit in the fridge for two hours.'
0:07:05 > 0:07:07Our home cooking may be taking a giant leap forward
0:07:07 > 0:07:09with the help of science and gadgetry,
0:07:09 > 0:07:12but what does the future hold for the wine industry?
0:07:15 > 0:07:17'We've had old-world and new-world wines,
0:07:17 > 0:07:21'but look out because the future-world wines are coming!
0:07:21 > 0:07:24'Here are my three to watch.'
0:07:24 > 0:07:25It may seem unlikely
0:07:25 > 0:07:26but the potential
0:07:26 > 0:07:27for producing high-quality,
0:07:27 > 0:07:30sparkling wine in India is so great,
0:07:30 > 0:07:32that a well-known French champagne house
0:07:32 > 0:07:34has established vineyards there.
0:07:34 > 0:07:39'In 2011, Moet Hennessy planted champagne grapes in Western India.
0:07:39 > 0:07:42'They've just launched their first non-vintage sparkling wines
0:07:42 > 0:07:46'to the Indian market so they could well be ones to watch in the future.
0:07:46 > 0:07:50'Although not widely available, you can find Indian wine
0:07:50 > 0:07:53'here in the UK with prices starting around £8.
0:07:54 > 0:07:57'Number two on my list is England.
0:07:57 > 0:07:59'We already produce some cracking
0:07:59 > 0:08:00'sparkling and white wines,
0:08:00 > 0:08:01'but red wines
0:08:01 > 0:08:03'haven't been our forte.
0:08:03 > 0:08:06'Many red wine grapes would benefit from longer and warmer summers.
0:08:06 > 0:08:10'So, could things be different in years to come?'
0:08:10 > 0:08:13Climate change may well affect the wine world as we know it.
0:08:13 > 0:08:15Hotter regions will find it increasingly difficult
0:08:15 > 0:08:18to grow grapes. But equally, cooler climates, like our own,
0:08:18 > 0:08:20could benefit. Who knows?
0:08:20 > 0:08:23Maybe one day we'll see good reds coming out of Manchester.
0:08:25 > 0:08:27'To get a feel for our wine industry,
0:08:27 > 0:08:30'many wineries do tours which include tastings.
0:08:30 > 0:08:33'It's a great way to taste several different wines
0:08:33 > 0:08:35'without breaking the bank.
0:08:35 > 0:08:37'My third pick for
0:08:37 > 0:08:38'the future-world wine category
0:08:38 > 0:08:40'is China.'
0:08:40 > 0:08:43Nearly half of all wine imported into China comes from France.
0:08:43 > 0:08:47'But now, the Chinese are growing the likes of Cabernet Sauvignon,
0:08:47 > 0:08:49'Chardonnay and Merlot grapes
0:08:49 > 0:08:51'and making their own French style wines.
0:08:51 > 0:08:54'So watch this space, Far-Eastern wines are coming!'
0:08:54 > 0:08:57Well, I've got something a bit different
0:08:57 > 0:08:59for you guys to try
0:08:59 > 0:09:01but I need you to both keep an open mind.
0:09:01 > 0:09:03- All right?- Before we taste something, I need to get
0:09:03 > 0:09:04these bread-and-butters in the oven.
0:09:04 > 0:09:07Get that water for us, please, Chef.
0:09:07 > 0:09:08'Sit the puddings in a deep baking dish,
0:09:08 > 0:09:11'lined with kitchen paper to stop them slipping,
0:09:11 > 0:09:14'and fill it halfway with boiling water.
0:09:14 > 0:09:18'Then into the oven for 45 minutes at 110 degrees.
0:09:18 > 0:09:19'And while they cook,
0:09:19 > 0:09:23'Kate wants to test out one of her future-world wines on us.'
0:09:23 > 0:09:26Ooh, that label does not look French.
0:09:26 > 0:09:27KATE LAUGHS
0:09:27 > 0:09:30So, chaps, this is one of the first
0:09:30 > 0:09:33Bordeaux-style Chinese wines available in the UK.
0:09:33 > 0:09:36OK? So it's a Changyu Moser.
0:09:36 > 0:09:39This is a traditional Bordeaux blend. It's 90% Cabernet Sauvignon,
0:09:39 > 0:09:4110% Merlot.
0:09:41 > 0:09:44It's quite pricey. So it's kind of £35 to £40.
0:09:44 > 0:09:48- That bottle?- Yeah.- Wow.- Yeah. So it is quite an expensive wine
0:09:48 > 0:09:50- but it's new.- I think, for that price,
0:09:50 > 0:09:54it's nice to taste, compare it to Bordeaux for a similar price...
0:09:54 > 0:09:58- I agree.- ..I think you would get something far more superior.- For me,
0:09:58 > 0:10:01it doesn't do it. It's got potential. I can see potential.
0:10:01 > 0:10:04but for me, the shocking thing, you said, "Chinese wine."
0:10:04 > 0:10:06- Chinese wine for me is rice wine. - Rice wine, yeah
0:10:06 > 0:10:10But this is obviously grape juice. And, yeah,
0:10:10 > 0:10:12they're having a go at making a Bordeaux blend,
0:10:12 > 0:10:15- which...- Exactly. Like I said, it's their first vintage,
0:10:15 > 0:10:19so I think it could be one to watch for the future, definitely.
0:10:19 > 0:10:21'We'll have to wait and see!
0:10:21 > 0:10:24'The puddings are cooked and the final touch is to dust them
0:10:24 > 0:10:27'with sugar and brulee the tops for a crunchy finish.
0:10:29 > 0:10:33'The frozen celeriac mix goes into the last of Sat's machines,
0:10:33 > 0:10:35'which uses a spinning blade
0:10:35 > 0:10:39'and compressed air to turn it into a super smooth ice cream.'
0:10:39 > 0:10:44So, as you can see, it's got this incredible soft texture.
0:10:44 > 0:10:46Beautiful.
0:10:46 > 0:10:48So there we have it -
0:10:48 > 0:10:50bread-and-butter pudding with candied vegetables
0:10:50 > 0:10:52and celeriac ice cream. Let's eat.
0:10:52 > 0:10:54Right.
0:10:54 > 0:10:57This looks fabulous. What do you reckon, Kate?
0:10:57 > 0:10:58Whoa-ho-ho.
0:10:58 > 0:11:01- It looks great.- You first.
0:11:01 > 0:11:03- Thank you.- So, verdict now.
0:11:03 > 0:11:06That ice cream looks GORGEOUS!
0:11:10 > 0:11:12Wow. That is SO good.
0:11:12 > 0:11:15Do you know what, Sat? I couldn't imagine it really,
0:11:15 > 0:11:17but that creaminess with the savoury,
0:11:17 > 0:11:22with the crunchy, with that sweet richness as well, it's just AMAZING.
0:11:22 > 0:11:24I'm speechless.
0:11:24 > 0:11:26- Chef, that is...- That doesn't happen very often!
0:11:26 > 0:11:29It doesn't happen very often.
0:11:29 > 0:11:31I'm speechless, Sat. THAT is wonderful.
0:11:31 > 0:11:34So hopefully you see why we use so many tools.
0:11:34 > 0:11:36CHORTLES
0:11:36 > 0:11:39And the texture of the veg, I like it. It's still got
0:11:39 > 0:11:41a bit of crunch and... It's great.
0:11:41 > 0:11:44- And it's not overly sweet.- Which is important.- That was my challenge
0:11:44 > 0:11:46with the drinks
0:11:46 > 0:11:49because it is exactly that. It's a sweet, so you need
0:11:49 > 0:11:52something sweet. The rule of thumb is that you need to match something
0:11:52 > 0:11:54as sweet, if not sweeter than the dessert.
0:11:54 > 0:11:56But equally it's got those savoury notes,
0:11:56 > 0:11:58and I thought, "I don't want anything too big
0:11:58 > 0:12:00"cos it's going to completely overwhelm it
0:12:00 > 0:12:02"and you'll lose those subtleties."
0:12:02 > 0:12:03So it was quite a challenge.
0:12:03 > 0:12:05So I've gone for a sweet wine.
0:12:05 > 0:12:08And the key here is choosing something that's got a nice acidity
0:12:08 > 0:12:10to give it some freshness.
0:12:10 > 0:12:13'Sweet wines are made with specialised techniques
0:12:13 > 0:12:16'often requiring more grapes per bottle,
0:12:16 > 0:12:18'which can make them pricier.'
0:12:18 > 0:12:20So, this is wine one.
0:12:20 > 0:12:21This is an old-world wine
0:12:21 > 0:12:24It's a Coteaux du Layon,
0:12:24 > 0:12:26Domaine des Forges, it's French.
0:12:26 > 0:12:28Domaine des Forges, Coteaux du Layon, 2010.
0:12:28 > 0:12:32It's in the region of £8 to £10 for a half bottle.
0:12:32 > 0:12:35it's got lovely baked apple, ripe pears
0:12:35 > 0:12:37and a lovely freshness, hasn't it?
0:12:37 > 0:12:40- The flavour is incredible.- I think this is a wonderful wine.
0:12:40 > 0:12:42It's a sweet wine made from Chenin Blanc
0:12:42 > 0:12:46and it's got that balance that you always get from the Loire Valley.
0:12:46 > 0:12:47And you get it in this as well.
0:12:47 > 0:12:50This is the second wine, a new-world wine.
0:12:50 > 0:12:52And this is Mount Horrocks, Cordon Cut Riesling.
0:12:52 > 0:12:55So it's from the Clare Valley in South Australia.
0:12:55 > 0:12:57It's more limey, citrus, tangerine, mandarin -
0:12:57 > 0:12:58it's along those lines.
0:12:58 > 0:13:00Again it's got that really refreshing quality
0:13:00 > 0:13:02that will cut through the richness of that.
0:13:02 > 0:13:04- It's dry at the end, which is really nice.- Exactly.
0:13:04 > 0:13:08It's little bit more expensive. Well, quite a bit more expensive.
0:13:08 > 0:13:10It's a lot more expensive. This is around the £20 mark.
0:13:10 > 0:13:13It's a bit pricier. And then, the last one we've got
0:13:13 > 0:13:16- is an English sparkling wine from Nyetimber.- OK.
0:13:16 > 0:13:20Nyetimber is a demi-sec, so it's got a touch more sweetness
0:13:20 > 0:13:21than a normal brut champagne.
0:13:21 > 0:13:23It retails around 35, 34 to 35,
0:13:23 > 0:13:26so you're getting into champagne prices.
0:13:26 > 0:13:28It's those bubbles, really, that are going to work
0:13:28 > 0:13:30nicely, I think, with this.
0:13:30 > 0:13:34It's really fresh and it's got a nice, light, effervescent finish.
0:13:34 > 0:13:36For me, it just lifts the palate.
0:13:36 > 0:13:39I'm surprised. It's not a sweet as I thought it was going to be.
0:13:39 > 0:13:41It is a demi-sec, so it's got a hint of sweetness
0:13:41 > 0:13:43but it's still got a lot of acidity.
0:13:43 > 0:13:44Yeah, that freshness.
0:13:44 > 0:13:46And that's what's so key here, isn't it?
0:13:46 > 0:13:49That lovely liveliness, really.
0:13:49 > 0:13:51Sat's techie kit is the fun side of future cooking
0:13:51 > 0:13:54but there are some huge food challenges coming our way.
0:13:54 > 0:13:58Stefan Gates has been looking at a science fiction solution,
0:13:58 > 0:14:01to feeding the seven billion people on our planet,
0:14:01 > 0:14:03that's just become science fact.
0:14:07 > 0:14:11Humans have a lust for meat.
0:14:11 > 0:14:17Fleshy, bloody, tender, protein-rich, juicy, lovely MEAT!
0:14:20 > 0:14:23Whether it's roasted, fried or grilled, across the world,
0:14:23 > 0:14:26we are eating more of it than ever.
0:14:26 > 0:14:29And as huge developing countries get richer,
0:14:29 > 0:14:32they want to eat this too.
0:14:32 > 0:14:34MOOING
0:14:34 > 0:14:36Which is fair enough. But at this rate,
0:14:36 > 0:14:38by 2050, we're going to need
0:14:38 > 0:14:40two and a half billion of these guys on the planet
0:14:40 > 0:14:42to satisfy demand.
0:14:42 > 0:14:46And they're going to end up munching us into an environmental catastrophe.
0:14:46 > 0:14:49NURSERY CHIMES
0:14:50 > 0:14:53But science has an answer to this mess -
0:14:53 > 0:14:56artificial meat, or "in vitro" meat, as the scientists call it,
0:14:56 > 0:15:01has actually been in development in the labs since 2001.
0:15:05 > 0:15:09Yep, that's meat without the need for farmers,
0:15:09 > 0:15:12without even the need for cows.
0:15:12 > 0:15:13Test-tube food is progress.
0:15:13 > 0:15:16It's not the only solution to the world's problems
0:15:16 > 0:15:19but I'm convinced that test-tube meat has a huge role to play
0:15:19 > 0:15:21in the future of our food.
0:15:21 > 0:15:22'And it's taken a giant step forward
0:15:22 > 0:15:26'with the world's first test-tube burger.'
0:15:26 > 0:15:29Will you do the honours and lift the lid on your creation?
0:15:30 > 0:15:34Sometime soon, artificial meat won't just be a question of cost or taste,
0:15:34 > 0:15:38it'll be a moral, technological choice that you'll have to make.
0:15:40 > 0:15:41The big question is,
0:15:41 > 0:15:43would you eat it?
0:15:43 > 0:15:49Most definitely not. I really don't like the idea of this.
0:15:49 > 0:15:54For me, it's not natural and I would rather eat less meat.
0:15:54 > 0:15:55What about you, Kate?
0:15:55 > 0:15:58Well, my initial reaction was exactly the same.
0:15:58 > 0:16:00But having thought about it,
0:16:00 > 0:16:02I think I would.
0:16:02 > 0:16:07No, but listen, because to some degree it's an inevitable step.
0:16:07 > 0:16:09So, for example,
0:16:09 > 0:16:11I said I'd never use a mobile phone.
0:16:11 > 0:16:13INDISTINCT
0:16:13 > 0:16:16I can clearly remember sitting in the pub and saying,
0:16:16 > 0:16:18"I'm never going to use a mobile phone.
0:16:18 > 0:16:20"Right near my head. It can't be good for me."
0:16:20 > 0:16:23The social sort of aspect.
0:16:23 > 0:16:25But we all do and I do all the time.
0:16:25 > 0:16:27- So I do think it is...- I think you're right.
0:16:27 > 0:16:30I agree, it is a repulsive idea
0:16:30 > 0:16:33but it could solve some of the biggest problems facing the world.
0:16:33 > 0:16:36The global population is going to be nine billion people.
0:16:36 > 0:16:39We don't have the answers for how to feed these people yet.
0:16:39 > 0:16:42Yeah, but it's unnatural. I think because of that,
0:16:42 > 0:16:44there's going to be things that'll come back and haunt us.
0:16:44 > 0:16:45We've seen what happens
0:16:45 > 0:16:48when we mess around with the food chain. Look at BSE.
0:16:48 > 0:16:49- Mm.- Yep.
0:16:49 > 0:16:53I just think it's ethically and naturally wrong.
0:16:53 > 0:16:56But what about all the massive advances in cooking
0:16:56 > 0:16:59from when mankind developed fire and they're all sitting around
0:16:59 > 0:17:01with their little foreheads and their massive
0:17:01 > 0:17:04sort of great big jaws and they sat and said,
0:17:04 > 0:17:07"Oh, no, it won't catch on. I'm not going to start cooking meat."
0:17:07 > 0:17:11- Then suddenly the nutrition leaps. - That was a natural progression.
0:17:11 > 0:17:15That was a natural progression. It tastes good and it's a meal.
0:17:15 > 0:17:18- I think you're messing around with this.- But wine...
0:17:18 > 0:17:20Wine is messing around - it's all chemistry.
0:17:20 > 0:17:23It's 10% terroir and the rest of it is all chemistry.
0:17:23 > 0:17:26It's a massive development that changed life.
0:17:26 > 0:17:28- It's grape juice.- It's grape juice.
0:17:28 > 0:17:30- Cheese is milk.- Fermented milk. - So it's chemistry.
0:17:30 > 0:17:32People have developed these things.
0:17:32 > 0:17:35From my point of view, I see you guys as AMAZING chefs
0:17:35 > 0:17:37but also chemists, you know?
0:17:37 > 0:17:40When you're frying an egg, you are denaturing proteins.
0:17:40 > 0:17:43You are fiddling with the molecular structure of food.
0:17:43 > 0:17:46- And this, it's a big shift. - This is growing cells
0:17:46 > 0:17:49that we eat - it is different.
0:17:49 > 0:17:53The other big aspect of this is no animal will die
0:17:53 > 0:17:55in making an artificial burger.
0:17:55 > 0:17:57Even saying it makes me slightly repulsed.
0:17:57 > 0:18:00I would guess that environmentally it's more sound.
0:18:00 > 0:18:04- Less land-use, less water used. - I'm with Michel.
0:18:04 > 0:18:07I think I would probably go with less meat.
0:18:07 > 0:18:09Would you go vegetarian then?
0:18:09 > 0:18:10Listen, you can eat well on vegetarian food.
0:18:10 > 0:18:13- So, you'd be happy just to say, "OK"?- We're chefs.
0:18:13 > 0:18:16We create flavour with anything. We don't have to eat this much meat.
0:18:16 > 0:18:18- No?- Just because it's there, doesn't mean you have to have it.
0:18:18 > 0:18:22It is the best source of protein that we have, dietary protein.
0:18:22 > 0:18:25We sit here in a wealthy country where we can pretty much pick
0:18:25 > 0:18:27and choose the sort of food that we want, and we can get all
0:18:27 > 0:18:31the things that we need to keep ourselves healthy as vegetarians.
0:18:31 > 0:18:34There are huge swathes of the planet where people can't do that,
0:18:34 > 0:18:38where this may or may not be part of the solution.
0:18:38 > 0:18:41Sommeliers are experts in food and drink matching.
0:18:41 > 0:18:45It can take a lifetime to develop a sophisticated palate,
0:18:45 > 0:18:48but as Kate's been finding out there are other ways to create
0:18:48 > 0:18:52interesting pairings and they don't involve tasting anything!
0:18:52 > 0:18:55'We all know that particular drinks
0:18:55 > 0:18:57'go brilliantly with certain foods,
0:18:57 > 0:19:00'and sommeliers spend many years honing their palates to find
0:19:00 > 0:19:02'out what the best matches are.
0:19:02 > 0:19:06'It takes experience to get it right.'
0:19:06 > 0:19:07But increasingly, thanks to science,
0:19:07 > 0:19:09we're fast developing ways of pinpointing
0:19:09 > 0:19:13and measuring taste that's changing the way we understand flavour.
0:19:13 > 0:19:16'Danny Hodrien is a food scientist.
0:19:16 > 0:19:19'For the last 40 years, he's been analysing how the different
0:19:19 > 0:19:22'molecules in food affect how it tastes.'
0:19:22 > 0:19:24- Hi, Danny.- Hi, Kate.
0:19:24 > 0:19:27'He's going to help me understand is the science behind food
0:19:27 > 0:19:30'and drink matching.'
0:19:30 > 0:19:34So if we're thinking about red wine and red meat, for example
0:19:34 > 0:19:39beef, I'd think about having a nice big, full-bodied red.
0:19:39 > 0:19:41Why does that match fill me with excitement?
0:19:41 > 0:19:43Well, both red wine and beef,
0:19:43 > 0:19:47they have their own hundreds of flavour molecules in their own right,
0:19:47 > 0:19:50but in some cases we've got some commonality.
0:19:50 > 0:19:52There are two, or three, or four at least that we know of,
0:19:52 > 0:19:55which are carried in both red wine and in beef.
0:19:55 > 0:19:58For instance, this one here
0:19:58 > 0:20:00is called "benzothiazole", which I'm sure,
0:20:00 > 0:20:05when you smell, you would not think of red wine or even of beef.
0:20:05 > 0:20:07- Do you know what it smells of to me?- No.
0:20:07 > 0:20:09Shoe polish.
0:20:09 > 0:20:10DANNY CHUCKLES
0:20:10 > 0:20:14- Well...- I've never smelt shoe polish in my beef.- No, no.
0:20:14 > 0:20:17- But, believe me, it's there.- Yes.
0:20:17 > 0:20:18It's about the quantity.
0:20:18 > 0:20:21These molecules are there at parts per billion.
0:20:21 > 0:20:24What you're smelling here is a 1% solution, so it's probably
0:20:24 > 0:20:271,000 times stronger than what you would see
0:20:27 > 0:20:28in the red wine or the beef.
0:20:28 > 0:20:31'This sort of science is used in manufacturing
0:20:31 > 0:20:36'everything from simple snacks to fancy liquors and it's big business.
0:20:36 > 0:20:40'But what I'm fascinated by is how it could transform traditional
0:20:40 > 0:20:43'flavour matching and help come up with new ideas.'
0:20:43 > 0:20:47What do you think it means for the future of food and drink pairing?
0:20:47 > 0:20:48I think we can look at foods
0:20:48 > 0:20:50and drinks which we'd not traditionally put together
0:20:50 > 0:20:54and look at the molecular analysis of those from a flavour
0:20:54 > 0:20:57point of view, and look for the overlap which could lead us
0:20:57 > 0:21:00to interesting new, exciting combinations, I think.
0:21:00 > 0:21:04'I want to see what the modern method has to offer.
0:21:04 > 0:21:07'So Danny has come up with three brand-new pairings
0:21:07 > 0:21:09'that science says are a good match.
0:21:09 > 0:21:11'And I'm his guinea pig.'
0:21:11 > 0:21:14- Well, the first one is tequila.- OK.
0:21:14 > 0:21:17- I'd think something savoury.- Well, how about...Turkish delight?
0:21:17 > 0:21:20Oh, wow! OK.
0:21:21 > 0:21:22Mm, that's quite surprising.
0:21:22 > 0:21:26And it actually brings the floral character out of the tequila.
0:21:26 > 0:21:29When I smelt the tequila, it smelt quite spicy. Well done.
0:21:29 > 0:21:31I'll give you that one.
0:21:31 > 0:21:33OK, so we've got a port next.
0:21:33 > 0:21:35I'd like it with perhaps a blue cheese.
0:21:35 > 0:21:37That would be my automatic reaction.
0:21:37 > 0:21:40- What about...- Oh...- ..prawns?- No way!
0:21:44 > 0:21:46- I'm not sure about that one, Danny.- OK. Well, there you go.
0:21:46 > 0:21:50- I have one more lined up for you. - Grapefruit.- I give you...
0:21:50 > 0:21:51goats' cheese.
0:21:51 > 0:21:55'Making matches like this is an exciting way to discover
0:21:55 > 0:21:58'new flavour combinations, but just like the traditional method,
0:21:58 > 0:22:01'the best proof is in the eating.'
0:22:01 > 0:22:02Now that is a good match.
0:22:02 > 0:22:04Excellent. I'm very happy.
0:22:07 > 0:22:11The grapefruit and goats' cheese of the 1960s was duck a l'orange.
0:22:11 > 0:22:13Matching unusual flavours to great effect
0:22:13 > 0:22:15isn't as cutting-edge as it sounds.
0:22:15 > 0:22:19Clever cooking is about reinventing dishes to keep food exciting.
0:22:19 > 0:22:23My take on this timeless classic is duck a la rhubarb.
0:22:24 > 0:22:27'Finding the dish of the future is all about being experimental.
0:22:27 > 0:22:31'Of course rhubarb is traditionally used in desserts, but I've gone for
0:22:31 > 0:22:35'a break with the past to make this wonderful dish.'
0:22:35 > 0:22:40Rhubarb has a certain tartness to it. It's quite sharp and sour.
0:22:40 > 0:22:42But if I balance it out with a bit of sugar,
0:22:42 > 0:22:44I'm sure it's going to work.
0:22:44 > 0:22:46So the rhubarb, I'm going to stew
0:22:46 > 0:22:49in a pan with a little bit of sugar.
0:22:49 > 0:22:52This is going to add even more flavour to our rhubarb.
0:22:52 > 0:22:54And just a little bit of water.
0:22:56 > 0:22:57And the Grenadine.
0:22:57 > 0:22:59It's not going to flavour the rhubarb,
0:22:59 > 0:23:02but it's going to make sure that we get this lovely,
0:23:02 > 0:23:05vibrant colour which we always associate with rhubarb.
0:23:05 > 0:23:09And just let that stew down completely.
0:23:10 > 0:23:12'When it's stewed, blitz it in a mixer
0:23:12 > 0:23:14'and leave it to one side.
0:23:16 > 0:23:18'The next step is to get the sauce on.
0:23:18 > 0:23:20'Red wine vinegar
0:23:20 > 0:23:23'and some brown sugar are melted together in a hot pan.'
0:23:23 > 0:23:27You can see the vinegar reducing down with the sugar
0:23:27 > 0:23:32and the bubbles are getting bigger, which means the caramel is forming.
0:23:32 > 0:23:34It's a bitter, sweet, sour caramel.
0:23:34 > 0:23:36You need to catch it...
0:23:36 > 0:23:38before it goes too dark.
0:23:38 > 0:23:39'And then add stock.'
0:23:39 > 0:23:43We're using a brown chicken stock but you could use a veal stock
0:23:43 > 0:23:45or a beef stock and that caramel will dissolve
0:23:45 > 0:23:47and it will colour our sauce
0:23:47 > 0:23:49and give it that wonderful depth of flavour.
0:23:50 > 0:23:55'Once it's reduced, add some butter which will give it a lovely sheen.'
0:23:55 > 0:23:58Now, I need to prepare the duck for cooking.
0:23:58 > 0:24:02And I'm going to be using a little bit of Chinese five spice,
0:24:02 > 0:24:05a little bit of salt rubbed into the duck
0:24:05 > 0:24:08and this'll give it a lovely, fragrant taste.
0:24:10 > 0:24:14'Scoring the skin will help to crisp it up beautifully in the pan
0:24:14 > 0:24:17'and allows the rub to get right into the meat.
0:24:18 > 0:24:19'Put the seasoned duck breast
0:24:19 > 0:24:22'skin side down into a COLD pan.'
0:24:22 > 0:24:24And then we turn it on.
0:24:24 > 0:24:27No fat in the pan. And after about a minute or two,
0:24:27 > 0:24:32you'll see some of the fat melting and that will start cooking
0:24:32 > 0:24:35and crisping up this beautiful skin.
0:24:35 > 0:24:39'Cook the dock for five or six minutes and then flip it over.
0:24:39 > 0:24:41'Turn off the gas and allow it
0:24:41 > 0:24:43'to finish cooking in the residual heat.'
0:24:44 > 0:24:47That looks beautiful and golden and delicious,
0:24:47 > 0:24:51and the spice has gone that lovely amber-rich, brown colour.
0:24:51 > 0:24:54It smells divine. It really does.
0:24:54 > 0:24:56Just leave it there in the pan.
0:24:56 > 0:25:00It will carry on cooking and resting and it will be the perfect pink.
0:25:01 > 0:25:04'For the garnish, put some more brown sugar in a pan.
0:25:04 > 0:25:06'Add rhubarb batons
0:25:06 > 0:25:07'and a knob of butter.'
0:25:08 > 0:25:12So now to plate up. My interpretation of a classic,
0:25:12 > 0:25:14my duck a l'orange of the future.
0:25:14 > 0:25:18So a spoonful of this lovely pink...
0:25:19 > 0:25:22rhubarb puree.
0:25:22 > 0:25:23And then...
0:25:23 > 0:25:27our duck. Just going to cut it in half, down the middle.
0:25:29 > 0:25:30And that's beautiful and pink.
0:25:30 > 0:25:34It has rested, it's succulent and juicy but it's not rare,
0:25:34 > 0:25:35it's not bloody.
0:25:35 > 0:25:38And that's because it's been rested properly.
0:25:40 > 0:25:42'Top the duck with the rhubarb batons.
0:25:43 > 0:25:47'And on the side, a little pak choi stir-fried with chilli.
0:25:47 > 0:25:51'Finish with a few drizzles of the sauce.' Mm...
0:25:51 > 0:25:53'My 21st-century take on a classic,
0:25:53 > 0:25:56'juicy duck with tangy, sweet-and-sour rhubarb.'
0:25:57 > 0:25:58Oh!
0:25:58 > 0:26:03- Look at that!- There we go, guys. Duck a la rhubarb.- Mm.- Looks good.
0:26:03 > 0:26:05- Dive in.- I will then.
0:26:08 > 0:26:09Mm...
0:26:09 > 0:26:12The five spice really works, doesn't it?
0:26:12 > 0:26:14- I love that tanginess from the rhubarb.- Mm.
0:26:14 > 0:26:17My palate feels alive with tanginess. It's fantastic.
0:26:17 > 0:26:20And I've got the perfect match for this, I think.
0:26:20 > 0:26:23Normally I'd go for Pinot Noir with this.
0:26:23 > 0:26:25But because it's got the rhubarb and that tanginess,
0:26:25 > 0:26:27I've gone for a Gewurztraminer.
0:26:27 > 0:26:30So we've got Domaine Bruno Sorg, Gewurztraminer 2010.
0:26:30 > 0:26:32- It's very aromatic.- Jasmine.
0:26:32 > 0:26:35Yeah, exactly. There's rose petals,
0:26:35 > 0:26:38lychee, all those sorts of exotic fruits.
0:26:38 > 0:26:40- So it's really quite aromatic. - That really works.
0:26:40 > 0:26:43I think it'll just work really nicely with the tanginess
0:26:43 > 0:26:46of the rhubarb but also the heat from the chillies as well.
0:26:46 > 0:26:49And it's big enough. It's a big enough wine to stand up to the meat.
0:26:49 > 0:26:52I think it's a wonderful match with that rhubarb. Absolutely bang on.
0:26:52 > 0:26:55- And the chilli, the heat as well. - Yeah.- Perfect.
0:26:55 > 0:26:57It wouldn't be my immediate choice...
0:26:57 > 0:27:00- No, I can understand.- ..with duck. - I can understand.- But...
0:27:00 > 0:27:02- Would you go with more of a red? - I would, I would.
0:27:02 > 0:27:04- What red would you go for? - A Pinot Noir.
0:27:04 > 0:27:06But saying that...
0:27:06 > 0:27:08- The rhubarb would probably ruin the Pinot Noir.- I think so.
0:27:08 > 0:27:11- I do.- Also, a Gewurtz goes well with Chinese spices.- Exactly.
0:27:11 > 0:27:15- I defer to your expertise and I would happily drink that.- Yes.
0:27:15 > 0:27:18I think it stands up to the food really well.
0:27:18 > 0:27:20- I'm going in for a bit more there. - That duck's lovely.
0:27:23 > 0:27:25The future of our food and drink is exciting,
0:27:25 > 0:27:27divisive and intriguing in equal measure.
0:27:27 > 0:27:30Whether you're experimenting in the kitchen, or grappling with
0:27:30 > 0:27:34some of the bigger questions about the future of our food,
0:27:34 > 0:27:37being engaged with the debate is what really matters.