We have been playing around with new flavour combinations lately and this is something which we are working on at the moment. A moist passion fruit sponge is paired with white chocolate cream and topped with a spice infused tea jelly. Mango cream and green tea sable breton complete this dish which eats really well. We hope to post a recipe of this when we have reworked and refined the presentation. Stay tuned for more great unusual flavour combinations.
17 February 2010
16 February 2010
On Friday last week we were asked to help the guys at Rely Services open their new cooking school 'Class' in Ascot Vale. Rely are the Australian distributors of some of the worlds best cooking technologies including Irinox, Pacojet and I.C.C. We were happy to help on a fun night of introductions, cooking and a little wine! Burch & Purchese will be hosting pastry classes at the school later on this year and we will update you of dates when they are confirmed.
15 February 2010
A well known chef has asked us to develop a new dish to be featured on his menu. The brief was to create a unique and delicious dish and a special component was to be liquid centre in a sprayed white chocolate mousse. Well we are still working on the dish but were really please with the outcome of the 'liquid centre'. We used an extremely fluid mix and snap froze it to very low temperatures using the liquid nitrogen. This was then inserted into the mousse and sealed. We froze the mousse and then sprayed in our own special way before leaving to defrost in the fridge. Once the dish is complete we will give you a quick look but until then, it's back to the test kitchen!
10 February 2010
We thought we would share some of the recipes that we are going to demonstrate at our Masterclass next month, this is so the persons who missed out on the event can access the information as well.
09 February 2010
One of the fun things about being a pastry chef (and there are lots!!), is being able to create special cakes for our friends and family. Our friend Tigger is over from the UK and its his birthday which gave us the perfect opportunity for us to help him celebrate by creating this unique, chocolate and cherry layered surprise. Chocovic provided the chocolate for this delicious creation which has a beautiful soaked sponge base, lemon curd and cherry jelly filling. It has been hand sprayed in our trademark style and we cant wait to tuck into it tonight at his birthday celebration. Happy Birthday Tig.
Tig's website is http://www2.hud.ac.uk/mhm/history/research/cricket/ in case you are into cricket research on an intellectual level!
08 February 2010
One of our favourite Greek dips is the wonderfully refreshing Tzatziki. We thought we would try to develop a dish as fresh using the flavours of this condiment is a modern way. There are of course many ways to make Tzatziki depending on where you come from but we used a recipe from Masterchef Australia presenter George Calombaris as the inspiration for ours. We decided to also introduce some of our own complimentary flavours such as a lift of lemon and a nutty bite of toasted sesame. The Tzatziki 'slice' above is in fact a toasted sesame shortbread base topped with lemon curd. This is then topped with a layer of set Greek yoghurt cream and finished with a delightfully fresh layer of yoghurt whey jelly. The idea of using the whey from hung yoghurt came from our friend Adam Melonas at http://www.madridlab.net/melonas/ A cooling sorbet of cucumber adds a surprisingly refreshing element.
We have a contrasting 'pickled' cucumber garnish as well as candied dill and dried powder of Kalamata olive oil. Dill oil and flowers as well as toasted sesame and freshly microplaned lemon complete this light and delicious dish which really appeals to both male and female diners. Again we are going to work on the development of these flavours in the hope of refining and improving our work.
This time of year is always busy for a pastry chef! Just when you think the Christmas rush is over you are followed quickly with Valentine's Day and then Easter, not to mention demonstrations in March! So we have already started production of our hugely popular Easter range, our choccy chooks and piggies are some of our most popular creations. This means we have to start early and work methodically. Eggs next and we will keep you posted on the progress
03 February 2010
This is something we were working on last year and kind of forgot all about. We thought we would publish last years effort before overhauling some pretty crazy dessert combinations. Silky chocolate mouse is paired with a roasted pumpkin ice cream. These are offset with salty caramelised cured bacon pieces and maple syrup jelly. These ingredients work so well together and we will post the newer style of plating as soon as we have it. For now though, enjoy!
Here at Burch & Purchese we are delighted to announce that top Sydney pastry chef Adriano Zumbo will attend and moderate our Masterclass at this years Melbourne Food & Wine Festival. Adriano has had a masssive twelve months since we worked with him on last years event (pictured above with Ramon Morato), his pastry shop has never been busier since his appearances on Masterchef Australia. He will be taking the weekend off from the croque en bouche madness to help and ask questions during our session at the Langham.
Melbourne Food & Wine Festival website click: http://www.melbournefoodandwine.com.au/index.php
For Zumbo website click: