Food and Music

What’s Playing for Dinner?

Have you ever experienced a relationship between the music you hear and the food you taste? Did you know that the right classical music can greatly enhance a dining experience. So now imagine a personal chef and private recital given especially for you and  your guests. Yes a classical music concert In your home. Experience the unparalleled beauty of classical music coupled with fine cuisine. Galor have now teamed up with the multi awards winning soloists La Mer Trio Treat yourself to a special menu that recreates the classical atmosphere of impressionism while listening to the Debussy, Ravel and Faure masterpieces played privately in your home by the Royal Harpist to HRM Prince of Wales and her distinctive La Mer Trio (flute, viola, harp). Get in touch to see how we can help you organise a truly memorable occasion.

Eric Satie a French composer and pianist had strange eating habits...

He said "My only nourishment consists of food that is white”
“I boil my wine and drink it cold mixed with the juice of the Fuchsia. I have a good appetite, but never talk when eating for fear of strangling myself."

So how does white asparagus with poached egg, pecorino and truffle oil sound as a Satie’s inspired starter?

Food is music to the body, music is food to the heart!

Top Tip - How to cook the perfect pasta

Top Tip - How to cook the perfect pasta

The sauce is always waiting for the pasta. To open the sauce you can use a little of the pasta water.

-5 liters of water and 2 spoons of rock salt for 500g pasta.
-put the salt after the first boil and wait again for another boil.
-put the pasta in at one time and mix to prevent the pasta from sticking. The cooking time for the pasta is when it starts to be white and you can easily bite it, the pasta should remain solid, al dente" this means "to the tooth" or to the bite".

Follow these few tips and you will certainly have the perfectly cooked pasta.

Galor Top Tips for the perfect BBQ

Galor Top Tips for the perfect BBQ

Temperature is key, the high heat of the BBQ ensures that the meat is sealed with all the juices inside. During the cook the less playing with the meat the better.

Use a tongs to turn the meat and avoid stabbing the meat with knives or forks.

Avoid putting the meat on the grill until the coals stop smoldering, the best time is when the coals are grey-white in colour.

Good BBQ meat needs to have a layer of fat on it. Lots of marbling helps the meat stay tender. When choosing your fillet of fish the rule is: nothing under 200g.

Never grill cold meet direct from the fridge, the meat should be at room temperature. This prevents shocking the meat.

Don't compromise on the quality of the meat, the roasting enhances the taste so when the meat is not of good quality the roasting will do it no favors!.