We often think about food in terms of flavour and its visual appeal, but another important element we are taught about as chefs, but is often subconscious to diners, is that of texture.
Crunchy, creamy, chewy, tender, soft, crispy, buttery, velvety, succulent, meaty… all evocative terms which add to the visual and flavour appeal of food.
Textures Dining is about creating a whole culinary experience, taking into account the visual and the sensory.
Allison Reid is a formally trained chef based in Brisbane and working in Australia and the world.
Allison’s culinary career spans two decades, including almost 10 years travelling the world working as as a private chef onboard luxury superyachts, cooking for the rich (and sometimes the famous!) before returning home to Australia in 2015.
It is a demanding and ever-changing work environment, which offers unique challenges and numerous learning opportunities, requiring a knowledge of a broad range of cuisines and culinary techniques.
With formal culinary training in France, the UK and Canada, Allison has spent time cooking, sourcing ingredients and experiencing the local cuisines of Mediterranean Europe, Scandinavia, USA, Mexico, Canada, the South Pacific and South America. In addition she has worked in a range of venues across the East Coast of Australia, including one and two hatted restaurants, as well as five star hotels, bistros and cafes.
Allison’s menus have a strong focus on the seasonal and local nature of food, having seen and experienced its impact in areas where the love of food is an integral part of culture and lifestyle.
Now, as the Chef and Owner of Textures Dining Allison can bring her wealth of knowledge and experience to create a bespoke dining experience for you, in your home, holiday house, yacht, or any other venue!