Balance of Flavours

Balance is often ignored, even by some professionals, but underpins the foundation of flavour upon which the whole dish is based. You need to offer enough variety of flavour and texture to avoid boring the palate, while at the same time not allowing one taste or texture to dominate and ensuring that all of the flavours are harmonious. Again this is something you will develop with time and patience, but basic errors include making all aspects of a dish creamy or soft, or all crunchy, and not including a range of tastes such as sweet, savoury, acid and salty.