IN THE BLOOD

摘要

THIS MONTH BLOODWOOD'S CLAIRE VAN VUUREN SHOWS HOW GOOD TECHNIQUE CAN DELIVER HONEST ROBUST FLAVOURS. "THE food that we do here is a little bit of everything; pretty much when we started we said the menu would be a collection of things that we like toeat in a way that we like to eat it," says Bloodwood head chef and co-owner Claire van Vuuren. There is no set cuisine or set style. Bloodwood crosses all culinary boundaries and is influenced by whoever works in its kitchen.