Chef Roy Oh creatively used barley in a Korean dish for Beakerhead 2017’s Engineered Eats event, making boricha infused puffed nurungji with soon dubu dust.
The head chef at a fine dining restaurant in Calgary describes how he got creative with barley and why the grain can be a great addition to any restaurant’s menu.
The executive chef at Home and Away discusses the barley-focused dish he prepared for Beakerhead 2017’s Engineered Eats event.
If you’re hoping to understand the malting process without getting into the nitty gritty details, this simple guide is for you.
For those who aren’t entirely sure what malt actually tastes like, this beer colour spectrum might help.
Barley isn’t just for savoury dishes. Diners can also reap its health benefits during dessert.