Use colour as you would spice. Too much of a particular spice and all the other flavours found in that meal will just be swamped.
Use spice in a restrained and yet brave way and you can make that ordinary meal something that people will be coming back for more.
It is all in understanding the intensity of your ingredients.
The palette in interiors needs to be the same as the palette in cooking...balanced and creative but not overwhelming.
Simple.
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