Chef Patron of Michelin starred restaurant Sienna, in Dorchester, Dorset
3 February 2014
WHITE melt/heat to 45°c - Cool to 27°c - Re heat to 28/29°c
MILK melt/heat to 45°c - Cool to 27°c - Re heat to 29/30°c
DARK melt/heat to 45/50°c - Cool to 28°c – Re heat to 31/32°c
(Check with manufacturers for specific temperatures)
This is a reasonably firm-set ganache that can be cut with a warm dry knife, in the absence of a guitar cutter! I have found that a cheese wire works reasonably well for cutting firm caramels and ganaches, necessity being the mother of all invention……
600g 70% dark chocolate
450g double cream
110g dark Muscovado sugar
5g Maldon sea salt
50g unsalted butter
30g good quality dark rum
Websites & Twitter
On 21st January, Mat met up with Mark Botwright and Charlie Hicks at Mark's Farm in Chideock, Dorset. They wanted to spend the day experimenting with the Black Garlic that Mark has produced and Charlie made a film about it ...
AA - The Restaurant Guide 2014
Pennywort, bog myrtle, hen of the wood - strange sounding foraged ingredients are cropping up on menus everywhere. But do they taste any good or is this just another passing food fad? Here, foraging fan Mat Follas, winner of the BBC's Masterchef in 2009 and chef-patron of The Wild Garlic in Dorset, shares his view.
Mat's 'cheese and pickles' dish features leaves and flowers from wild chervil (cow parsley)
'MasterChef' winners Mat Follas and Tim Anderson and 'Great British Menu' favourite Johnnie Mountain cooked for a one-night-only food-filled extravaganza at The Chancery, to celebrate New Years Eve.
"New Year's Eve at The Chancery was brilliant. The food was stunning, Mat and Tim on amazing form and Johnnie - loved the guy. The food from all three was truly exceptional, and for those numbers at that level, it really was something very special."
Keith Baker, Form & Cue
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