30 July 2009
During my time in Barcelona, a trip was planned to the head offices of International Cooking Concepts (I.C.C.). A nondescript building on Gran Via Corts Catalanes houses this specialist cookware supplier/developer and I.C.C. is the world leader in cutting edge kitchen technology. Owner Marc Calabuig was kind enough to spend some of his valuable time showing me all of the new technologies up close. Rotoval, Clarimax, Pac-O-Jet and Roner were on display alongside smaller pieces of equipment such as Superbag, atomizers, ThermoXPresswhips and Ezi-Dri. Marc explained in detail the ethos of the company and his elite customer base which includes most of the worlds leading chefs. It seemed like every imaginable device was on show and the sight of all of these machines and their capabilities were mind blowing. What Escoffier or Careme would have thought, we don't know but I am sure that they like the guys at I.C.C. would see the value in all of these machines, which don't provide shortcuts but allow the chef to concentrate on creativity and productivity. We will be working closely with Rely Services and I.C.C. in the future as ambassadors of MyCook which we mentioned earlier this month and of which we will keep you updated. Thanks to Marc for his time and to Linda & Robert Erskine from Rely Services Australia (official supplier of I.C.C. Australia) for the hook up.
Just back from an amazing food tour of Spain. Lots to write about in the coming days and weeks but here is a sneak peak of this seasons menu at ElBulli - amazing experience. We will post more on this and other interesting subjects later.
02 July 2009
This dish has massive flavour impact and combines new methods and techniques. Here at Burch & Purchese we are always trying to push the boundaries in presentation and flavour and we have been working on variations of this dish for a while now. A carrot puree made with organic carrot trim cooked under vacuum is prepared and is the first to dress the plate. Next toasted coriander and dextrose are combined to dust and sprinkled inside the edge of the dish. Next for the 'carrot vichy which is present in three components, all designed to play with the traditional carrot vichy dish. First carrot is cut 1/2 cm thick and cut out with a cutter to form small rounds. The trim is reserved for the puree and the rounds are placed into a sous vide bag along with sucrose and orange juice. The bag is sealed and cooked at 82 C for around three hours or until soft. Once chilled the carrots are reserved ready for use. Next we make carrot jelly using agar, gelatine and 85% freshly squeezed carrot juice and 15% stock syrup. Once set the same sized round cutter is used to cut rounds which resemble the previously cooked carrot rounds. Lastly a carrot croquant mix is spread onto a sil-pat using a fluted chablon and baked til dry in an oven pre heated to 70 C as a nod to traditional carrot vichy shape. So we have three types of 'vichy' and we use two carrot rounds, two jelly rounds and three carrot crisps to garnish the plate. Tubes of carrot cake are warmed and arranged onto the plate with crumbs of dehydrated carrot cake. A curry flavoured ice-cream is served and this flavour really compliments the other components. Baby coriander shoots complete with coriander seed finish the dish to stunning effect.