Ferran Adrià in Sydney

Ferran Adrià was in town earlier this month promoting his new cookbook/art catalogue elBulli 2005-2011 (Phaidon, $750, HBK): a photo-rich seven-part 18-kilo collection of recipes, observations and insights from the restaurant's most creative years.

Adrià, of course, was the head of the team at elBulli over the decades it grew to become the most influential restaurant in the world, spherifying olives, making hot jellies, and cracking culinary thinking wide open in an explosion of Catalan pride and no small amount of tasty foam.

As part of his media tour of Sydney, Adrià also appeared at the Williams-Sonoma cooking school for an exclusive meet-and-greet with 20 very lucky Gourmet Traveller readers who won the chance to hang out with their idol through a competition on our website.

We caught up with Adrià at the tail end of the afternoon to chat about the future of elBulli, whether he thinks cream belongs in carbonara, and what his thoughts are on cannibalism in the kitchen (yes, really).

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