In complex dishes, cooks and chefs alike will often try and strike a balance between textures, flavours and in some cases, consistencies and colours. But there is a one balance most would rarely consider when creating a dish, and in doing so, often ruin their meals. I am of course talking about the balance of Killa and Filla.
I learnt this valuable lesson while travelling the South West of Western Australia with an Englishman.
What is Killer?
It’s the main element of any meal, the stuff you really want, the stuff you’d save for that last mouthful, the meat in a sandwich.
What is Filler?
That’s typically the enveloping ingredient, the bread in a sandwich, the stuff you do love but shouldn’t go overboard with.
Scientists have long studied the perfect ratio of Killa (k) to Filla (f) and while they are yet to truly perfect it, they have provided these place-marker equations in the interim;
k ≠ f – Killa does not equal Filla
k ≥ f – Killa is greater than Filla
To conclude, in my quest for finding great eateries around Melbourne and the country I will often rate a meal’s Killa to Filla ratio (k:f) for I am a firm believer in the saying; “All Killa, no Filla”.
Honouring a dishes k:f is crucial in modern cuisines, and failing to do so can turn a 5 star meal into the lonely depths of 3 stars and below…
Killa and Filla are an emerging brand of Dine with Dan and as such will receive proper trademarking, copyrighting and registration should Dine with Dan ever become a commercial success. Oli Forrester can be credited with enlightening Dan to the existence of Killa and Filla back in 2010, somewhere in the South West region of Australia. As Oli is an Englishman and he shared his concept on Australian soil, unlike the British before him he has no true claim to it.