Omega Speedmaster Quartz

Omega Speedmaster Quartz

Omega Speedmaster Quartz

Omega Speedmaster Quartz

Omega Speedmaster Quartz

Mr Karaca made his first cakes as a toddler in Germany. His first formal training was at Omega Speedmaster Quartz the 137 year old patisserie Cron und Lanz in Gottingen. Omega Seamaster Master Coaxial Aqua Terra

Omega Speedmaster Quartz

Omega Speedmaster Quartz

Instead he created a chocolate sculpture of lemons, salt crystals, chillies, cocoa pods, vanilla beans and wine to show the tastes of acidity, saltiness, sweetness, bitterness, spiciness and the complexity of umami, Omega Seamaster Trilogy For Sale

Omega Speedmaster Quartz

''Taste can be influenced by the way we put a creation together just as much as by the ingredients we use in it,'' he said.

Chocs away for a high

''Chocolate is so versatile. Today it might be a chocolate sculpture, but I might turn it into a muffin tomorrow,'' Mr Karaca said.

Omega Speedmaster Quartz

Usually Mr Karaca is making sweet desserts for patrons in the Omega Speedmaster Professional Moonwatch

In the bowels of the MCG, football coaches use whiteboards to plan their wins, but metres away in one of the stadium's kitchens, Deniz Karaca uses another whiteboard to plot the sweetest victory.

He loves the science of pastry its precision. He cooked his Taiwan cake recipe 60 times before perfecting it. Chocolate has the opposite properties.

''Just like a building or a bridge, taste has its very own architecture,'' Mr Karaca said.

Long Room, but now he also has one eye on the World Chocolate Masters.

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He said chefs were flavour engineers using combinations to create new architecture for the palate in the same way building engineers used steel, stone and wood for skyscrapers.

He met his wife, Kylie, an Australian, while working on a cruise ship and they moved to Melbourne.

the savoury taste from monosodium glutamate rich foods.

This year's theme is ''architecture of taste''. In Taiwan, Mr Karaca shunned the option of creating a famous building in chocolate for his showpiece.

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Held in Paris every two years, 20 competitors have nine hours to prepare a chocolate cake, dessert and pralines for judging. The championship is organised by gourmet chocolate brands Callebaut, Cacao Barry and Carma.

Mr Karaca is pastry chef for MCG Culinary Centre, run by caterers Epicure Group. He recently won the Asia Pacific section of the World Chocolate Masters in Taiwan and is through to the final in October.

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