Slaw, ketchup and pastrami? Are those geezers in the kitchen from Yorkshire or New York? Pithy dish names such as these betray a burgeoning interest in American flavours, but they hint little at the deeply technical cooking that awaits. Quail Caesar salad, for instance, is a classic retold using lettuce gel, gooey egg yolk, cheesy … Continue reading Gourmet Traveller 2014