THE DECODER the start­ing price of this bar­be­cue grill. Here’s what makes it a piece of culi­nary art

The National - News - Luxury - - CONTENTS -

At 120,500, could this state-of-the-art grill be the world’s most ex­pen­sive bar­be­cue?

The Ae­myrie Igneum grill is hand­made upon com­mis­sion by a team of de­sign­ers, crafts­men and fab­ri­ca­tors in the United King­dom. It comes with Nasa-de­vel­oped tech­nol­ogy in the form of an ecofriendly in­su­la­tor called Aero­gel, which en­sures a safe-touch ex­te­rior even when the grill is op­er­at­ing at its max­i­mum tem­per­a­ture of 350°C. State-of-the-art tech­nol­ogy lies at the heart of this gad­get: its Ceramignite ig­ni­tion sys­tem brings the grill to cook­ing tem­per­a­ture in a mat­ter of min­utes; a com­puter-run soft­ware con­trols its fans, air chan­nels and vents, thus mon­i­tor­ing and man­ag­ing the air­flow at all times; and the high-heat fea­ture al­lows the grill to self-clean, as any residue sim­ply car­bonises and can be brushed away. De­sign-wise, be­cause they are built to order only, no two Ae­myrie grills look the same. The outer pan­els of the com­pany’s show­piece are cre­ated from pin­striped woods, in­spired by the boat-tail cars and yachts of the 1920s and 1960s, but the de­sign team can com­bine woods, met­als and com­pos­ites, plus brushed, satin or pol­ished stain­less steels, to cre­ate a truly be­spoke piece. Cus­tomers can also choose from a va­ri­ety of hard­woods for the end pan­els, and a range of fin­ishes such as paints, var­nishes, lac­quers, enam­els or liq­uid met­als in al­most any colour pal­ette. All the com­po­nents are as­sem­bled by hand, while the fi­nal stages are com­pleted on-site, so you can see it all come to­gether. The cho­sen ma­te­rial and over­all de­sign theme can be re­in­forced in the door and hood han­dles, tem­per­a­ture con­trol knobs and other ac­cents, which can be ren­dered in nickel, chrome, brass, sil­ver or gold. The grill weighs be­tween 350 kilo­grams and 400kg, de­pend­ing on the ma­te­ri­als spec­i­fied, and stands 1.4 me­tres high. It can cook for 30 guests in one go. Ae­myrie was founded in 2015 by fine food and grilling con­nois­seur Peter Walsh, who fell in love with the unique taste achieved through cook­ing on wood fires. Ac­cord­ing to Walsh, flavour is at the heart of the Ae­myrie. “There are many cook­ing styles avail­able to a chef when us­ing this grill. A world-first, patent-pend­ing in­tel­li­gent tem­per­a­ture-con­trol mech­a­nism ad­justs the grill to en­sure food is cooked pre­cisely. This al­lows both food lovers and pro­fes­sional chefs to cre­ate ev­ery­thing from a steak seared for sec­onds, to melt-in-the-mouth meat that has been smoked at a very low tem­per­a­ture for 20 hours or more.”

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