Food Fusion Quotes

Chicken Tikka Massala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.

If there were only one place to eat, I would pick anywhere in Northern Vietnam where you get the French and Vietnamese culinary fusion.

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

We’re never satisfied when it comes to food. ‘You know what’d be good on this burger? A ham sandwich. Instead of a bun, let’s use two donuts. That way we can have it for breakfast. Look out McGriddle. Here comes the donut-ham-hamburger!’

Americans are gluttons. We shop with forklifts. We have a holiday where we stuff food into other food. Our strippers wrestle in Jell-O, where other countries have to use mud.

I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping.

What has impressed me the most about the Italians whose tables we've sat at is that they are traditional cooks but also outrageously innovative. These people are wild improvisers.

What I really do is take real plums and put them in an imaginary cake.

I enjoy experimenting with food and dish out innovative food items as well.

Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

All he said was, "Here, have your dinfast. Then we can start packing." "Dinfast," Nick repeated. "Dinner and breakfast!" Alan said triumphantly. "Like brunch." Nick subjected him to a long, judgemental stare. "There's something very wrong with you," he said at last. "I thought you should know.

You know why the French hate us so much? Thay gave us the croissant. And you know what we did with it? We turned it into our croissandwich, thank you very much.

Food is ever-changing and ever moving forward and getting more and more complex.

Short ribs in the middle of a hamburger? That was pretty groundbreaking.

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.

The Banh Mi sandwich is really the only good argument for colonialism.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

This is like a cookie, it tastes like a cookie having sex with a doughnut.

I think authenticity is important whichever homeland you're from but one of the lovely things about British cooking is that we adopt great food and dishes from all of the lovely people who come from overseas to live in our country. We're a magpie nation - we take the best bits of other cuisines and embrace them as our own.

A whole new thing. A forging of the humble parts of bread and cheese into a greater whole. I call it...a cheese-trap.