News — flavour base

A burger is not a burger without MELTED ONION topping. This recipe cannot be rushed - it needs stove time and gentle heat to mature properly. If you're working against the clock, start the onion sauce before you start on the burgers - it can melt away on the side while you make the burgers. Sweet white onions make a deliciously gentle onion melt, while brown or red onions are slightly more robust, and will make a stronger tasting melt. Allow 1 medium sized onion per person. Slice the onions finely - tip - cut the onions in half lengthwise...

Friends often ask what they need to do to 'build' flavour. The secret is to construct the dish so that there is a dominant flavour - and a supporting cast. In truth - this is the mistake most people make - too many flavours on the same level just causes a muddle. BUT every dish needs a solid flavour base - there is a reason why the French start everything with mirepoix (2 parts onion, 1 part carrot, 1 part celery - chopped and sweated in olive oil over a moderate heat). However, if you're using an Ukuva Sauce, your...