Creating Flavour: Epiphany #2: Colour

It's not my intention to be pretentious here, but food is art. A gastronomic experiment is creative expression. Yet unlike most art forms it has the advantage of olfactory and gustative dimensions. But that's not to take away from the quintessential artistic element: the visual.

What I found recently, and the reason for this epiphany, is that colour and flavour are intrinsically connected. I always knew it, but the fact that colour has a bearing on taste smacked me round the chops when I made this. It is a dish composed of a kaleidoscope of colours and flavours. Most notably, avocado and lime.

Two bright, bold green objects, avocado and lime. And they taste green too. Colour has more than just a visual impact. Different colours resonate with us emotionally and gustatitively too. The standout ingredient of this year's Masterchef was mango, a fruit known for it sweet juiciness, but also it's vivid and changing colours.

A large chunk of flavour is in smell, they say. I say, it's in colour too. My food will from now on keep this in mind - colour and flavour are one and the same.