Vic Cherikoff is regarded as an authority on Australian native foods and its associated industry.
Nicholas was the head of Physics at Oxford University and the person who coined the phrase “Molecular Gastronomy”, some 35 years ago. He made a presentation on this subject at the Royal Institution in 1969 entitled The Physicist in the kitchen.
From the first sip of the proffered aperitif at El Bulli - a frozen gin with hot lemon fizz - you know you're in for something different.
Famous for his snail porridge and bacon and egg ice cream at his 3 Michelin star restaurant, The Fat Duck.
Basing menus on food science has made his restaurant Alinea (Chicago) the best US restaurant.