World class chef, Peter Gilmore, offers his insights into the elusive fifth flavour, umami. Presented in conversation with Lizzie Hewson, author of Saturday Night Pasta, Gilmore shares his secret to creating a simple umami-enriched chicken broth, purple corn polenta, and a bone marrow pasta with shiitake and kombu butter.

This is the first of five masterclasses with some of Australia’s leading chefs, each one celebrating an element of taste – umami, sweet, sour, bitter and salty. Filmed in Carriageworks’ state of the art Smeg kitchen with a new class released monthly, the series includes step-by-step recipes, conversation, along with tips and tricks in the kitchen. See all masterclasses.