Last night our gallery 18 Hewett street hosted the Protein Taste Academy curated by the renowned coffee connoisseurs Dunne Frankowski. 40 people came down to enjoy a wonderful evening and experience a unique breakdown of taste and aroma with some of the country's top creative minds.

The evening kicked off exploring taste as a gustatory pleasure with a talk by the Institute of Food Research chemist Dave Hart. He explained the science of taste in a fascinating interactive lecture that aimed to deconstruct our palettes and make us question certain flavors.

Design and catering studio Blanch and Shock produced six incredible canapes that each involved half a dozen separate processes to create. From the 'black bream ceviche, rhubarb, oxalis salt and sorrel' to the 'yoghurt sponge and Granny smith apple peel powder', each dish was plated and explained to allow us to savour and contemplate the individual taste elements.

And finally The Whistling Shop's Ryan Chetiyawardana created the 'Ceres Joker' cocktail which encapsulated every element of the academy. The cocktail (Dalmore 15 and sloe gin sour with ginger bitters) was served straight up in a coupette with a lemon scented balloon tethered to the glass with a fuse. The fuse, when lit, popped the balloon, releasing a burst of aroma into the air to heighten the gustatory experience.

All in all the night was a great success, combining the perfect balance of scientific exploration and sensory food fun - an edible education on the genetics of taste! We hope to have similar Academies in the future so keep your eyes peeled. Check the photos by Victor Frankowski below.