Inside the Experimental Kitchen with Shola Olunloyo

We chat with research chef Shola Olunloyo about the cutting-edge
culinary projects he undertakes at his experimental food
laboratory, Studiokitchen. He tells us about mashing up
tortellini and soup dumplings, how to make bread that tastes like
a malted milkshake and why he looks to jazz musicians for
culinary inspiration. Plus, New Zealand chef Monique Fiso teaches
us about Māori cuisine, Dan Pashman shows us how to make better
pasta salad, and we make Shrimp, Orzo and Zucchini with Ouzo and
Mint.


Get this week's recipe for Shrimp, Orzo and Zucchini with Ouzo
and Mint:


https://www.177milkstreet.com/recipes/shrimp-orzo-zucchini-aegan


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