Food & Drink mini-series: Ayesha Nurdjaja on how to flavour

Flavor development relies on layering herbs and spices to create harmonious, high-impact bites that function like musical compositions. Executive chef Ayesha Nurdjaja draws from her diverse Italian and Indonesian heritage and extensive travels to build menus that prioritize convivial, shared dining experiences. Her "rip and dip" approach encourages diners to combine various sauces and textures, moving away from rigid entree structures. Developing a sophisticated palate requires openness to new ingredients and the willingness to mimic successful restaurant flavor profiles at home. Beyond technical skill, the emotional state of the cook significantly impacts the final product, as cooking with an open heart and a positive mindset remains essential for achieving depth and quality. This culinary philosophy transforms simple, seasonal ingredients into vibrant, complex dishes that evoke a sense of discovery in every bite.