04 January 2011

Happy 2011 To All Our Readers





Well the silly season is all over for another year but that does not mean the fun stops! We are preparing ourselves for our busiest and most exciting year to date. Plans for our 'Sweet Studio' are well under way and builders have started to construct, we expect to be open on time and as you can imagine it is pretty full on here at B&P HQ. We will reveal more about the retail store later on this month but we can tell you it will be a very exciting year for all involved with Burch & Purchese.
We are also working on our events with Der Raum and Bompas & Parr for the Melbourne Food & Wine Festival in March and we have added some new and wonderful special surprises for the latter. Tickets are still available for the 'Sweet Architextural' event at the Espy with Bompas & Parr and enquiries should be directed to cath@burchandpurchese.com.
Summer is well under way here in Melbourne and we have been taking advantage of the fantastic produce available to us by making light and summery desserts and jams, spreads and cooling sorbets. We have also been working on a caramelisation technique for Jaina white chocolate from Chocovic. This is achieved by caramelising the milk and yoghurt solids in the chocolate and works fantastically well in a plated dessert with a sharp yoghurt ice cream (see above).
We wish all of our readers a fantastic 2011 and we will share with you more information on our opening as soon as we can. HAPPY NEW YEAR from Darren & Ian xx

2 comments:

Brian Campbell said...

Ive been doing the same with the Jaina, so good, makes an amazing mousse, also piping it into Iced water to make 'spaghetti', Im just cooking the chocolate in the water bath at 70c for 2days sous vide, comes out awesome. good luck for this year guys.

Burch & Purchese said...

Hey Brian,

Yes it's a great technique especially with the Jaina. Cheers for your support mate, we appreciate it. Hope all goes well for you this year.