These days, premium ingredients like caviar and foie gras are mere clicks away from your doorstep. Yet how can one tell that they’re getting their money’s worth? The Peak enlists industry experts for advice on how to identify the best-quality ingredients.
04 Caviar
With a resemblance to tiny, edible pearls, caviar should range from a dark grey to brownish colour. According to chef Marco Guccio of Zafferano, it is slick and a delicate, slightly bitter flavour with a light, creamy and nutty aftertaste. He adds that each caviar grain should be soft and approximately two to three millimetres wide.
