Mugaritz restaurant, one of the most internationally-acclaimed Basque restaurants received a blow a month ago when its premises were destroyed by fire.

Located in Rentería/Orereta, about 9 kilometres far from Donostia-San Sebastián, the renowned establishment had to deal with the circumstances in order to achieve a successful outcome. But there is a positive angle, a different view: the disaster opened the door to changes which may improve the presence and work of the restaurant. These days are stressing and difficult, but Andoni Aduriz''s team have managed to fulfil the commitments made before the flames swept through their kitchen, and the trip to Australia to attend Melbourne''s Food &' || 'amp; Wine festival is among them.

The Festival is a globally acclaimed event showcasing the best of Victoria''s culinary culture over a 12-day programme. With more than 250 diverse events featuring some of the world''s best chefs --Basque Aduriz among them-- and wine identities, it is said that the Festival reaffirms Victoria''s reputation as Australia''s leading food and wine destination.

In this context, Aduriz is giving a master class to explain different methods that have been investigated in recent months. The main novelty lies in the lime technique, developed by Mugaritz manage to create a ''second skin'' on products. This method was already presented at latest Madrid Fusión cuisine congress and it can be considered an actual creative fit of the staff.

According to Aduriz, the lime has been a usual method of food conservation, especially in Latin America. Furthermore, Mugaritz also works with nutritional silicone casts, a technique presented at&' || 'nbsp; San Sebastián Gastronomika encounter which obtained wide acceptance.

Before coming back to reinvent Mugaritz restaurant, its staff (Andoni Aduriz, Javi Vergara and Leire Etxaide) will prepare a menu for the Royal Mail restaurant in Dunkeld, Victoria, together with Dan Hunter, an Australian chef who was executive chef at the Basque restaurant.