tag:blogger.com,1999:blog-22399601557106503232024-03-13T14:03:17.001+11:00Burch and Purchese Sweet StudioOfficial blog of Darren PurcheseDarren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-2239960155710650323.post-4261647032398032202012-06-16T13:35:00.001+10:002012-06-16T13:35:21.574+10:00The End Of This Blog! COMING SOON: The NEW look!<div dir="ltr" style="text-align: left;" trbidi="on">
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Well it has been over three years since I started this blog and with the growth of Sweet Studio and all of the other things associated I believe it is time for a revamp!!<br />
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Thanks for reading and commenting and please keep checking back here and on our Facebook and twitter pages as well as <a href="http://www.burchandpurchese.com/">www.burchandpurchese.com</a> for news on the new blog.<br />
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Facebook and Twitter will be more active and the new blog will tie in with an exciting new website being built now which will incorporate online shopping!<br />
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Please email info@burchandpurchese.com if you want to be included on our newsletter which will be providing information on our upcoming events including our Sweet Studio sessions (dessert bar nights) in store very soon.<br />
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Get ready for a mega Spring!! Darren & Cath & The team at B&P xxx<br />
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<br /></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-20811406206462705732012-04-28T18:06:00.001+10:002012-04-28T18:06:58.542+10:00Book Now For This Years 5 Chefs Dinner In Melbourne<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="background-color: white; font-family: Calibri, sans-serif; font-size: 11pt;">This year I’m proud to be taking part in the Starlight Five Chefs Dinner in Melbourne on Thursday 14<sup>th</sup> June at the Melbourne Exhibition and Convention Centre. This prestigious event raises money to support the work of the Starlight Children’s Foundation and brighten the lives of seriously ill and hospitalised children across Australia. <o:p></o:p></span></i></div>
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<i><span style="background-color: white; font-family: Calibri, sans-serif; font-size: 11pt;">At the Starlight Five Chefs Dinner guests will enjoy the ultimate dining experience through a five course degustation menu with matched wines, <a href="http://www.fivechefs.org.au/the-chefs/melbourne/" target="_blank">wonderful chefs</a> and top class entertainment. All this peppered with stories of inspiration and hope - it is a night that truly makes a lasting impact. I’m donating my time and support and I’d love you to join me on the night .<o:p></o:p></span></i></div>
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<i><span style="background-color: white; font-family: Calibri, sans-serif; font-size: 11pt;"> Visit<a href="http://www.fivechefs.org.au/" target="_blank"> <u>www.fivechefs.org.au</u></a> for more information, or contact Chris DiPetta at Starlight on 03 9468 2024. </span></i></div>
</div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-16815376705279340792012-04-20T18:57:00.001+10:002012-04-20T18:57:48.863+10:00Afternoon Tea At Langham Melbourne<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Myself with Gorgi Coghlan, Chef Tsang (Langham Hong Kong) and Langham Melbourne Exec Chef Anthony Ross at the media launch for my afternoon tea series</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mini Chocolate, Mandarin & Salted Caramel on the menu</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dessert Table at the launch</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Another angle</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Even the GM can't resist!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Langham are taking bookings now</td></tr>
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It was very exciting for all of us at Sweet Studio today as it was the first in my three exclusive afternoon tea sessions at the beautiful Langham Melbourne Hotel.<br />
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I have teamed up with this prestigious hotel to present some of my signature flavours in miniature to be enjoyed in the opulent surroundings of their fabulous Melba restaurant. I am pleased to say the feedback was excellent today and from the media launch last month and it was fully booked out today.<br />
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On the menu today were our famous Chocolate, Mandarin & Salted Caramel cake, our NEW tube dessert: Explosive Raspberry, our decadent Black Forest Eclair and a few more of our sweet favourites including our passionfruit clouds. All this accompanied by the Langham's famous sandwiches and scones.<br />
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Don't worry if you missed out on todays event as there are still a few tickets for the event on the 4th May and tickets are also on sale for the last confirmed date on the 1st June.<br />
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<a href="http://www.melbarestaurant.com.au/index.php/aria/burch-purchese" target="_blank">Click here to go to the Melba website to find out more or to book.</a><br />
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Darren<br />
<br /></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com3tag:blogger.com,1999:blog-2239960155710650323.post-73544983129170361632012-04-17T20:43:00.002+10:002012-04-17T20:43:17.899+10:00"The Sweetest Thing" Melbourne Food & Wine Festival Event 2012 IMAGES<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Getting ready for the first course of dessert</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">'Recycled Dessert' thanks to SecondBite</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Great night in store</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dessert nearly ready to go</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Finishing touches</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dessert is served</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1NZmcRfNwKzR53wZpMJFnovLkhaKE6ZxUbXdE90DaebRr63WycXltxaeNtmiY2x8Rh1htj06fU0U2Y6tANhmPPaXSVR2_vljl6jAGIoKkVpk8I0eR8AA8XWyfOzqzbCBFaARG4qgl9za/s1600/Unknown-4.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1NZmcRfNwKzR53wZpMJFnovLkhaKE6ZxUbXdE90DaebRr63WycXltxaeNtmiY2x8Rh1htj06fU0U2Y6tANhmPPaXSVR2_vljl6jAGIoKkVpk8I0eR8AA8XWyfOzqzbCBFaARG4qgl9za/s400/Unknown-4.jpeg" width="277" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">85% of the ingredients were destined for the rubbish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0SP6SVSuRH3xF_sHH36kwMcXHZIgvMpOF5GPkt5kf3g5HTGz59hW7nhdAhhYcgwNLbVw8HDmZEu2QIhPRv91ajdh0YMih4HEkNriJXI6iK5JqqJLbN41xTRhbpRuwBzs4BeNLRpDam8C/s1600/Unknown-8.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0SP6SVSuRH3xF_sHH36kwMcXHZIgvMpOF5GPkt5kf3g5HTGz59hW7nhdAhhYcgwNLbVw8HDmZEu2QIhPRv91ajdh0YMih4HEkNriJXI6iK5JqqJLbN41xTRhbpRuwBzs4BeNLRpDam8C/s400/Unknown-8.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd dessert course from Mr Hive's Daniel Fletcher "White Chocolate Creameaux, Coconut, Mango & Basil </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5GTy3mchk9uNDYA7ILneCHhOyRqHA8UV8KvThLzw0ZN17KdVShDCPDq5fOb1H93tK6WMhUfVfkTZCr1glhyphenhyphencBqF1q7AEE_7nCatz5Ozr7bh3urp7o7vTLgHEU6qsUO8j-5U-9Mo89rkK/s1600/Unknown-10.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5GTy3mchk9uNDYA7ILneCHhOyRqHA8UV8KvThLzw0ZN17KdVShDCPDq5fOb1H93tK6WMhUfVfkTZCr1glhyphenhyphencBqF1q7AEE_7nCatz5Ozr7bh3urp7o7vTLgHEU6qsUO8j-5U-9Mo89rkK/s400/Unknown-10.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pierre Roelofs prepares his "Caramel, Apple, Brie, Dried Apricot & Hazelnut"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvHLscLMtJG631tVdft9YSN4HomAuEcQOIV7NB725bgIxKDPiw-C-y1seqvPLNQtNAPm4_NS7D4983EKdZ3woKkK0reZ00QfRi1El-nEslJXbJurmJ-nObxthfPzBpNeCQZBR7rTbqQFX/s1600/Unknown-9.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvHLscLMtJG631tVdft9YSN4HomAuEcQOIV7NB725bgIxKDPiw-C-y1seqvPLNQtNAPm4_NS7D4983EKdZ3woKkK0reZ00QfRi1El-nEslJXbJurmJ-nObxthfPzBpNeCQZBR7rTbqQFX/s400/Unknown-9.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guests enjoying the unique surroundings of Joost's Greenhouse</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjsaxNfJ-5mHKgKnJu6OfpugyPfa7pMxxt-pIOys8jnwqd0aVCFGctQm7PqPxbMAbtFGOlE6K8Cs__skKLZoqw8iPpAPzn4Auxx9sSnT-3CeB2v2wysIt17STb-fPqeeYuaHPI_gi5mZ3/s1600/Unknown.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjsaxNfJ-5mHKgKnJu6OfpugyPfa7pMxxt-pIOys8jnwqd0aVCFGctQm7PqPxbMAbtFGOlE6K8Cs__skKLZoqw8iPpAPzn4Auxx9sSnT-3CeB2v2wysIt17STb-fPqeeYuaHPI_gi5mZ3/s400/Unknown.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Having fun!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MyX1rbvJFZuqDdHQpE2bvRlPxusVFHFwb3tj2vAWOSUvCroUuex2sAtD-LR-L-9_ckIn2in5A4QZ1G6jR69qVTmvtozTLKnQrRXm27toM1qztk02EEMAkRZAm0ieNOUOE_su-NuY6udE/s1600/Unknown-12.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MyX1rbvJFZuqDdHQpE2bvRlPxusVFHFwb3tj2vAWOSUvCroUuex2sAtD-LR-L-9_ckIn2in5A4QZ1G6jR69qVTmvtozTLKnQrRXm27toM1qztk02EEMAkRZAm0ieNOUOE_su-NuY6udE/s400/Unknown-12.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luke Whearty from Trink Tank/Der Raum executing his "The Berry And The Bee"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYydR8m-NM93GK0R45idopZ7B0VuZS59T0Q0QtT0sfvF8mACBMvaDvXq7AyQDxoYiO0iR0nKCSxio9k8zBsp2E5FfdsiaM67fLbkRzX_n7hDCLnPa04l6x620H9x7mNNHzJz1sgRKZet_n/s1600/Unknown-13.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYydR8m-NM93GK0R45idopZ7B0VuZS59T0Q0QtT0sfvF8mACBMvaDvXq7AyQDxoYiO0iR0nKCSxio9k8zBsp2E5FfdsiaM67fLbkRzX_n7hDCLnPa04l6x620H9x7mNNHzJz1sgRKZet_n/s400/Unknown-13.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I really enjoyed working with these talented pastry chefs on the night</td></tr>
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On the 14th of March this year I was invited to produce a course for an exclusive dessert dinner as part of the Melbourne Food & Wine Festival. "The Sweetest Thing" was held at Joost's amazing recycled restaurant project The Greenhouse and involved some of the most talented pastry chefs in town.<br />
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The Greenhouse is a truly inspiring project that has really taken off in other cities in Australia and you can read more on this <a href="http://byjoost.com/greenhouse/" target="_blank">here</a>. As the theme was recycling I decided to take a different approach to my dessert course. I have done work with the excellent charity <a href="http://www.secondbite.org/" target="_blank">SecondBite</a> before at last years <a href="http://www.burchandpurchese.blogspot.com.au/2011/11/darren-takes-part-in-masterchefsecond.html" target="_blank">Masterchef dinner at St.Kilda Mission</a> and I enlisted their help to try and raise their profile on the night. SecondBite collect unwanted food from all sorts of places including supermarkets and distribute it to missions and organisations who are able to process the produce to feed people who need it. I asked them to bring some of their produce to me to create a dessert from and they were happy to do this for some exposure.<br />
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I recieved some amazing produce that was deemed not good enough for the supermarkets due to blemishes etc, I was amazed at the quality of plums, nectarines, peaches and lemons and was happy to get some free range eggs and other bits with which to work with. I produced a "Recycled Dessert" consisting of plum sable, nectarine compote, lemon curd, peach jelly and a honey mousse made from Rooftop bees. It was served on a recycled mini cake stand which was designed to be served on recycled timber and eaten from the stand. All of the left overs including the stand and cutlery was dumped in the compost at the end of the course to continue the theme. I was happy with the guests reaction and proud to say that 85% of the dessert was recycled food and material and I have to thank SecondBite for all of their support.<br />
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In all it was a fantastic night and an honour to work with such great chefs in unique surroundings while helping out a worthwhile charity.<br />
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Thanks also to <a href="http://www.amandafordyce.com/" target="_blank">Amanda Fordyce</a> for the fantastic photography of the event.<br />
<br />
Darren<br />
<br /></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-71614012863684365492012-04-02T17:45:00.001+10:002012-04-02T17:45:26.641+10:00A Short Video on Burch & Purchese by Milkbar Magazine<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" frameborder="0" height="225" mozallowfullscreen="" src="http://player.vimeo.com/video/38624861?title=0&byline=0&portrait=0" webkitallowfullscreen="" width="400"></iframe><br />
<a href="http://vimeo.com/38624861">Burch and Purchese</a> from <a href="http://vimeo.com/milkbarmag">Milk Bar Mag</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
<br />
I really enjoyed collaborating with the guys at <a href="http://www.milkbarmag.com/" target="_blank">Milkbar Magazine</a> for the first video on a series of Melbournians doing interesting things.<br />
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The scenes are beautifully shot and I hope viewers get to understand a small part in the construction of my desserts and get a feeling of the special creative space that we have all worked hard on and are proud of, namely our Sweet Studio.<br />
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We are honoured to be the first in this series and I hope you enjoy the video and look up <a href="http://www.milkbarmag.com/" target="_blank">Milkbar's</a> excellent site as they will be capturing other interesting and creative locals on their site very soon.<br />
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<br /></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com3tag:blogger.com,1999:blog-2239960155710650323.post-70280893231245591172012-04-02T15:25:00.000+10:002012-04-02T15:33:41.720+10:00Sorry For The Lack Of Posts……………..<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Langham Melbourne Masterclass Chefs 2012</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1Fd4msUn4TcN8IE6MmtEp7aQcneXmekFYV1N7YuDX90j9tVYFllpKsJYOTd5r3A1Jyg0iynvvzRVqauE3jgWBW61VVBDdGY5XS1_BwNkIrGJHVwmlkxkeh7nv6NuDyMiz5-YDK46IAf8/s1600/GEORGIE+++DARREN+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1Fd4msUn4TcN8IE6MmtEp7aQcneXmekFYV1N7YuDX90j9tVYFllpKsJYOTd5r3A1Jyg0iynvvzRVqauE3jgWBW61VVBDdGY5XS1_BwNkIrGJHVwmlkxkeh7nv6NuDyMiz5-YDK46IAf8/s400/GEORGIE+++DARREN+6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Myself with Langham Melbourne General Manager Ben Sington and Gorgi Coghlan from Channel 10 at the media launch for my afternoon tea</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtWY4BaVnylUSPXM-uq07lolOOW7fjZMrHrnW9eSwhXeiK5SZAAZUGZM7p2IjLXRFaRjAjgSCOECtrGzs5hp4OX-YgI64lHa3qeU6NYxt0l4THF-0TVH10OEgxThWBPikfapKUztNasAz/s1600/Sweet_Revolution_LowRes-12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtWY4BaVnylUSPXM-uq07lolOOW7fjZMrHrnW9eSwhXeiK5SZAAZUGZM7p2IjLXRFaRjAjgSCOECtrGzs5hp4OX-YgI64lHa3qeU6NYxt0l4THF-0TVH10OEgxThWBPikfapKUztNasAz/s400/Sweet_Revolution_LowRes-12.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Studio turns into a dessert bar for 'Sweet Revolution'</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dessert buffet at the Langham Hotel</td></tr>
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<br />
…………I have been so busy! Phew!! What a month or so, Sweet Studio has been buzzing with Food Festivals, visiting chefs, external events and exciting news.<br />
<br />
Apologies again for the lack of updates I am behind on all levels of social networking, even <a href="http://www.twitter.com/#!/burchpurchese" target="_blank">Twitter</a> and <a href="http://facebook.com/pages/Burch-Purchese/394839364618" target="_blank">Facebook</a> has proved difficult to keep up. I am happy now to reveal that even though we are in full chocolate <a href="http://www.burchandpurchese.com/media/3843/product_list_march_21_2012.pdf" target="_blank">easter egg</a> production I will have time to post on all of the past fantastic events that we were lucky to be a part of. I will update our social network accounts and thank all our new followers and 'likes'.<br />
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In the coming posts I will expand on and review the following subjects:<br />
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<blockquote class="tr_bq">
<ul style="text-align: left;">
<li><a href="http://www.melbournefoodandwine.com.au/" target="_blank">Melbourne Food & Wine Festival</a> Events - including 'Sweet Revolution', '<a href="http://www.melbournefoodandwine.com.au/festival-highlights-gallery/melbourne-food-and-wine-festival-greenhouse-by-joost" target="_blank">The Sweetest Thing</a>', my<a href="http://melbournefoodandwine.com.au/masterclass/highlights-photo-gallery" target="_blank"> Langham Masterclass</a> and the excitement of having the talented Rosio Sanchez from Noma working at Sweet Studio </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul style="text-align: left;">
<li>My exclusive residency at The Langham Hotel for afternoon tea and the media launch of that event </li>
</ul>
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<blockquote class="tr_bq">
<ul style="text-align: left;">
<li>The launch of a fantastic series of videos from those clever people at <a href="http://www.milkbarmag.com/2012/03/20/milk-bar-presents-burch-purchese/" target="_blank">Milkbar</a> mag including a feature on dessert making at Sweet Studio </li>
</ul>
</blockquote>
<blockquote class="tr_bq">
<ul style="text-align: left;">
<li>Update on exciting news from inside the studio including the launch of our 'Sweet Studio Sessions' a series of dessert nights held inside our Studio as it is transformed into a licensed dessert bar!!</li>
</ul>
</blockquote>
Thanks again to all of my readers for your patience and continued support and I hope to see you at our Chapel Street store very soon.<br />
<br />
I will leave you with this elegant video produced by Melbourne Food & Wine which reviews the past few weeks.<br />
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<br />
Darren<br />
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<br /></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-22115968269103298902012-02-20T20:02:00.000+11:002012-02-20T20:02:28.685+11:00International Journal of Gastronomy and Food Science - Link To 80 Pages Of Free Research<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXm7dMk6E3q8qrkjiWhncR5qXkE_pkx4yTArUZdzcEeVH3oLMZgUPAFV_5aLT-UfoUAk99Fb0SZmaU4vSWLczpjKEt6OefDn1AhhQbsWIRgiFcaSfI45dMp9m8v4PQ68G52eTPTMjvuHY/s1600/Screen+Shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXm7dMk6E3q8qrkjiWhncR5qXkE_pkx4yTArUZdzcEeVH3oLMZgUPAFV_5aLT-UfoUAk99Fb0SZmaU4vSWLczpjKEt6OefDn1AhhQbsWIRgiFcaSfI45dMp9m8v4PQ68G52eTPTMjvuHY/s320/Screen+Shot.jpg" width="280" /></a></div>
I read and favourited a tweet from Martin Lersch earlier today and have just now had time to check it out. He gives a link to some free food science research and I am in turn publishing this on my blog. Fascinating stuff and FREE!<br />
<br />
Great articles on different culinary subjects from sous vide to hydrocolloids and dry ageing beef from some of the most forward thinking chefs including Alex Atala, Andoni Luis Aduriz and many more.<br />
<a href="http://tiny.cc/o342d">http://tiny.cc/o342d</a></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-84591263362104486542012-02-10T14:38:00.000+11:002012-02-10T14:38:53.963+11:00Love Is In The Air At Sweet Studio This Weekend!<div dir="ltr" style="text-align: left;" trbidi="on">
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From this weekend through to Tuesday next week we are planning a very special and seductive Valentines sweet studio. We have everything you need to show your loved one that you really care.<br />
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Our sweet chocolatier Stacey has been busy preparing lots of special chocolate gifts and treats and we are planning a romantic cake cabinet with desserts for 1, 2 or more!<br />
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Among the items available are chocolate heart lollipops filled with salted caramel, a NEW cookie called "Never Say Never Again" complete with chocolate lovehearts, a beautifully handcrafted chocolate heart piece available in dark 75% chocolate and white 31% chocolate all finished in chocolate velvet spray. Also we are happy to announce that we have limited edition 'Love Box Hampers' this will show someone that you REALLY care. <a href="http://www.burchandpurchese.com/media/3603/product_list_valentine_s_day_2012.pdf" target="_blank">Click here for additional details on all of our regular and special Valentine's Day products</a>.<br />
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Also we have had the lovely Lauren Phillips in store for a fun segment for the new season of 'Postcards' due to air on Channel 9 this Saturday evening.<br />
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Hopefully we will see you at Sweet Studio this weekend, thanks. Darren xx</div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com1tag:blogger.com,1999:blog-2239960155710650323.post-11776360823014786802012-02-01T13:08:00.001+11:002012-02-10T14:14:45.181+11:00EXCLUSIVE! Afternoon Tea Sessions At Sweet Studio<div dir="ltr" style="text-align: left;" trbidi="on">
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I are extremely happy to announce that we are now taking bookings for the most exclusive afternoon tea in town. One table only, one session only on Saturdays and Sundays here at Sweet Studio.<br />
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Traditional afternoon tea will be turned on it's head with an adventurous set menu blurring the lines between savoury and sweet.<br />
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The experience includes a tour of the studio, beautiful tea and mineral water and of course exciting and delicious tastes from a menu designed by myself. Ideal for treating someone special or for a birthday or other event.<br />
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We can accommodate a table of up to four people on both days.<br />
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For more details <a href="http://www.burchandpurchese.com/media/3643/events_web_jan_2012.pdf" target="_blank">click here</a> or book now to avoid disappointment by emailing us at <a href="mailto:events@burchandpurchese.com" target="_blank">events</a> quoting afternoon tea in the subject header you can also give us a call on 03 9827 7060.<br />
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I hope to see you here for the hottest ticket in town!</div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com2tag:blogger.com,1999:blog-2239960155710650323.post-15193605076398220872012-01-30T18:05:00.000+11:002012-01-30T18:05:14.899+11:00Constructing chocolate building blocks<div dir="ltr" style="text-align: left;" trbidi="on">
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A few images of the construction of our chocolate building blocks, they are back in store due to huge demand.<br />
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Flavours are Raspberry (Red), Lime (Green), Mango (Yellow) and Blackberry (Blue), all of the blocks have been topped off with the appropriate jellies and finished with our signature chocolate velvet spray.<br />
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Matheus, one of our senior chefs, is pictured putting the finishing touches to these desserts which are sold as a minimum block of four. For more information on these fun cakes and details on how to order please see our party cakes range by clicking <a href="http://www.burchandpurchese.com/media/3630/fun_cakes.pdf" target="_blank">here</a>.</div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-10690990354438647962012-01-24T18:37:00.001+11:002012-01-24T18:38:29.528+11:00A couple of new desserts available now at Sweet Studio<div dir="ltr" style="text-align: left;" trbidi="on">
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Summer is in full swing here at the Studio and Christmas and New Year seems so long ago now, we have been working hard to create some special desserts for your summer entertaining.<br />
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Stone fruit have been sensational this year and to celebrate we have come up with a double peach and wild strawberry cake paired with our ever popular and versatile pistachio cake.<br />
The sketch above shows the construction of the slice with moist pistachio sponge as a base and rose petal and strawberry jam is then applied before a layer of yoghurt sponge. Both of the sponges have our home made marzipan incorporated and the aroma when baking is amazing.<br />
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We try make this dessert in the smallest size batches as possible to ensure that the pastry kitchen has a regular supply of amazing baking smells for us to pump out into the retail area.<br />
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The yoghurt sponge is topped off with a luscious white peach set cream and then we puncture the cream with domes of blood peach & peach schnapps mousse. This is all then topped off with a silky smooth wild strawberry and white chocolate mousse and rippled for effect before finishing with our white chocolate velvet spray. The cake is then portioned and topped off with some strawberry clay and a peach and wild strawberry macaroon.<br />
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The sec on new dessert that seems to be very popular in the short time it has appeared in our cabinet is our Pineapple, Mango & Chocolate dessert. We are blessed here in Australia with the best of both worlds especially in Victoria in the summer as we have an abundant supply of berries, stone fruit and other summer treats. We also have the supply of exotic fruits from Queensland which include, unbelievable mangoes, pineapples and bananas.<br />
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This dessert highlights the exotic varieties of fruits using mango, pineapple and pairing them with coconut and chocolate.<br />
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I have discovered a really cool trick a while ago concerning preparation of pineapples. I have found that when making my spiced pineapple jam it is easier for the pineapple chunks to break down in the pan if the fruit has been frozen first. This technique has also brought about a surprising and versatile by product. After the pineapple has been cut into chunks it is placed into a non metallic container and frozen down in the deep freeze for a minimum of 24 hours. After this time it is removed from the freezer and placed into the fridge to defrost, this usually takes 36 hours depending on the quantity of pineapple flesh (I do around 25 pineapples at a time). A huge amount of clear pineapple liquor then appears from the defrosting fruit and I have to say it is an amazing ingredient to work with. The juice is very clear and has a great flavour to it, quite strong. I use the juice to make pineapple cream and jellies which garnish the dessert above. The construction of the dessert is as follows:<br />
Coconut Sponge<br />
Spiced Pineapple Jam<br />
Mango Mousse<br />
Quenelle Chocolate Mousse 64%<br />
Burnt Pineapple Cream<br />
Mango Curd<br />
White Chocolate Velvet Spray<br />
Pineapple Jelly<br />
Chocolate Eyelashes<br />
Mango Jelly Spheres<br />
Fresh As. Freeze Dried Pineapple Chunks<br />
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We are working on more delicious desserts and now starting to test recipes for our dessert dinners in March as part of the Melbourne Food & Wine festival <a href="http://www.burchandpurchese.blogspot.com/2012/01/book-now-for-exclusive-dessert.html">http://www.burchandpurchese.blogspot.com/2012/01/book-now-for-exclusive-dessert.html</a> which is getting very close now. Hopefully you can stop by and have a sample of our desserts if you are on Chapel Street. See you soon, Darren</div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com3tag:blogger.com,1999:blog-2239960155710650323.post-60580851995001106572012-01-18T10:34:00.001+11:002012-01-18T10:37:53.496+11:00Book Now!! For an exclusive dessert degustation at Sweet Studio<div dir="ltr" style="text-align: left;" trbidi="on">
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We are very pleased to announce two very special dates for your diary. As part of this years 20th Melbourne Food & Wine Festival we are holding an exclusive dessert degustation dinner here at Sweet Studio on consecutive nights.<br />
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The night includes four of my newest dessert creations, matching champagnes from Gosset and a few surprises along the way. The studio will be reconfigured to allow seating in our kitchen with full view of myself and my team creating and plating some special dishes. We will be using fresh, seasonal ingredients and modern techniques that fuse "science with sweetness" and the menu will run from less sweet creations to a fuller dessert experience towards the end.<br />
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The night is intended to be informal, educational, fun and of course the most enjoyable food experience of the festival.<br />
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Number are limited to 40 per night and we encourage you to book early as quite a few seats have already been sold for both nights.<br />
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More information on this event can be found at the Melbourne Food & Wine page <a href="http://www.melbournefoodandwine.com.au/event/2873">http://www.melbournefoodandwine.com.au/event/2873</a> but enquiries and bookings should be emailed to <a href="mailto:events@burchandpurchese.com">events@burchandpurchese.com</a> with 'Sweet Revolution' in the header, alternatively you can call our direct line on 03 9827 7060<br />
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Dates: Monday 12th March & Tuesday 13th March 2012<br />
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Venue: Burch & Purchese Sweet Studio, 647 Chapel Street, South Yarra, Melbourne 3141<br />
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Price: $160 pp inclusive<br />
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Time: 8.30 pm until late<br />
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Dietary: Please note that due to the nature of the dishes created for these evenings, strict vegetarians or vegans cannot be catered for. Gluten free dishes can be created if we are notified at the time of the booking.<br />
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Thanks for reading and I hope to see you at Sweet Studio on one of these very special evenings.<br />
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Darren<br />
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<br /></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-60285165297545178782012-01-16T12:13:00.001+11:002012-01-16T12:17:44.611+11:00Gas.tron.o.mad Magazine Issue 7<div dir="ltr" style="text-align: left;" trbidi="on">
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The latest issue of the excellent food publication Gas.tron.o.mad dropped into my inbox last week. It's free to view and you can subscribe to have the issues delivered to you when they are made available. I will be publishing links to the previous issues later on in this blog but for now here is issue 7.<br />
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Note: I do not have any affiliation with this company, I just enjoy reading and I wanted to share.</div>
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</div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-13882605046482658812012-01-09T20:54:00.001+11:002012-01-09T20:54:35.985+11:00New Interactive Foodpairing Tree: Avocado<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is another interactive tree this time focusing on 'Raw Avocado' as the ingredient of which you can match flavours. This tree and the data attached inspired our popular Avocado, mint, apple and cucumber dish available in at Sweet Studio. Have a look at the tree and see how we came to this conclusion.<script src="http://data.foodpairing.com/remote/embed/singletree?l=en&w=450&cid=495e8f44aacecace3475e093ad9bb114" type="text/javascript">
</script></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com1tag:blogger.com,1999:blog-2239960155710650323.post-4568850957577797992012-01-09T20:24:00.000+11:002012-01-09T20:30:40.793+11:00New Interactive FoodPairing Tree: CUSTARD APPLE<div dir="ltr" style="text-align: left;" trbidi="on">
Starting this year I will be uploading interactive FoodPairing trees from our friends at <a href="http://www.foodpairing.com/" target="_blank">foodpairing</a> in Belgium. As you may be aware I have been using this very helpful tool for some of my dessert and dish constructions. I am very happy to announce that I will be holding classes at Sweet Studio later on this year focusing on foodpairing and the possibilities in cuisine of using this tool. For now have a look at the ingredient matches for Custard Apple and start your own unique combinations. <script src="http://data.foodpairing.com/remote/embed/singletree?l=en&w=450&cid=85f5617f8f32d9d30b8c064f587bd924" type="text/javascript">
</script></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-55659894323972191932012-01-09T12:51:00.000+11:002012-01-09T12:53:02.044+11:00Cool video of Chef Jordi Roca presenting 3 of his desserts on Masterchef UK<div dir="ltr" style="text-align: left;" trbidi="on">
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Being from the UK I have been watching Masterchef for most of my life, it was no surprise when the phenomenon caught on over here in Australia (although the format was a bit different at the time). My parents back home keep me up to date with the UK version and I had to search for this piece of video when she mentioned Jordi Roca from El Cellar de Can Roca was on making some of his desserts. I have been lucky enough to have sampled all three and I can tell you they are amazing. </div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-75328251957512641732012-01-05T13:04:00.001+11:002012-01-05T13:04:31.138+11:00REOPENING UPDATE - REVISED<div class="separator" style="clear: both; text-align: center;">
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Sorry! Whoops, we are now not reopening this Friday (06.01.12)!! A few unexpected jobs have come up for us since our post yesterday and because we are a small team we have decided to delay our opening to THURSDAY 12th JANUARY. We are sorry for anyone who was planning to visit but we promise to make it up to you xx<br />
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See you next week, and thanks - Darren & the teamDarren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com6tag:blogger.com,1999:blog-2239960155710650323.post-46099542426127204772012-01-04T22:51:00.000+11:002012-01-04T22:51:07.088+11:00HAPPY NEW YEAR to all of our friends<div class="separator" style="clear: both; text-align: center;">
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Well the holiday season is now over and the doors to my Sweet Studio are reopening to the public this Friday (06.01.12). We will be running a limited cake cabinet for a couple of days as I try to get some new ideas and flavours together. I hope you all had a fantastic time over Christmas and I wish all friends of Burch & Purchese a Happy and healthy 2012.<br />
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This year is shaping up to be a very exciting time for myself and my team with the following events already in the pipeline:<br />
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<li>We will be holding dessert degustation dinners at Sweet Studio during certain times of the year, each with a theme or special surprise so keep an eye on this blog, <a href="http://twitter.com/#!/burchpurchese" target="_blank">twitter</a> and <a href="https://www.facebook.com/pages/Burch-Purchese/394839364618" target="_blank">Facebook</a> for updates.</li>
<li>A sell out Masterclass during the biggest Melbourne Food & Wine Festival yet</li>
<li>The publication late in the year of a new book with some of the recipes, tip and tricks from Sweet Studio</li>
<li>A complete redesign and new look of this blog with more interaction, recipes, photographs and stories</li>
<li>Reworking of classic recipes and desserts in a new range of desserts in store, look our for new eclairs and choux - could be the next BIG thing?</li>
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All this and lots more, so while I get back to the kitchen to prepare for our reopening I hope you will keep an eye on this page and tell your friends about us.</div>
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See you all soon at Sweet Studio and have a Happy New Year!! </div>
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<br />Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-39739607450002750972011-11-14T14:16:00.001+11:002011-11-14T14:52:45.899+11:002011 Christmas Hampers Now Ready To Order<div class="separator" style="clear: both; text-align: center;">
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We are now taking pre orders of our fantastic Burch & Purchese hampers for this coming Christmas. The collection of sweet treats make this a truly memorable gift for that special someone! We have two tiers of hamper on offer this year and each one will have a signed certificate from Darren Purchese explaining the contents and a uses for some of the products.<br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 11pt;">ORDER YOUR CHRISTMAS HAMPERS NOW</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 11pt;">email - <a href="mailto:info@burchandpurchese.com">info@burchandpurchese.com</a> <o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 11pt;">phone - 03 9827 7060</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 11pt;">or in store - 647 Chapel Street, South Yarra, 3141</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 11pt;"><br /></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 11pt;">AVAILABLE FOR COLLECTION FROM THE 1</span><span lang="EN-US" style="font-family: Calibri;"><span class="Apple-style-span" style="font-size: 12px;">st</span><span class="Apple-style-span" style="font-size: 11pt;"> OF DECEMBER 2011<o:p></o:p></span></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 11pt;">Our
trademark B&P gift boxes are crammed packed full of our most delicious and
decadent creations<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 11pt;">THE SWEET STUDIO CHRISTMAS GIFT BOX $120<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">CITY HONEY HONEYCOMB – 100 g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Try our
wonderful homemade honeycomb made with honey from our very own roof top bees.<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">BURCH & PURCHESE GOLD BULLION BARS – PKT
OF 6<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Our famous
salted caramel encased in dark Spanish chocolate finished with golden lustre<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">PISTACHIO, LEMON & WHITE CHOCOLATE PERSUADERS
– PKT OF 12<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">The name
says it all…this is a deliciously persuasive biscuit.<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">STRAWBERRY, MINT & WHITE CHOCOLATE RUBBLE
– 150 g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Freeze dried
strawberry & mint in Spanish white chocolate pieces….Christmas is here.<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">CANDIED SEEDS, NUTS & COCOA NIBS – 180 g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Delicious to
eat on their own…..outstanding with fruit and yoghurt….’off the charts’ in
salads<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">RASPBERRY & DRAMBUIE JAM – 250 g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Last summers
raspberries with a generous tipple of Drambuie make the perfect holiday spread<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">CHRISTMAS PUDDING – 500 g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Our secret
recipe pudding is going to turn heads this year<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">SALTED CARAMEL 250 g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">One little
jar – one hundred uses! Heat gently for a spectacular caramel sauce, roll
through ice cream for an instant sundae or smear between layers of your
favorite chocolate cake<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">CANDIED GINGER & DARK CHOCOLATE BAR – 100
g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Generous
chunks of crystallised ginger<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 11pt;">THE SWEET STUDIO EXTRAVAGAZA $160<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">CITY HONEY HONEYCOMB – 100 g<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Try our
wonderful homemade honeycomb made with honey from our very own roof top bees.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">BURCH & PURCHESE GOLD BULLION BARS – PKT
OF 6<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Our famous
salted caramel encased in dark Spanish chocolate finished with golden lustre<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">PISTACHIO, LEMON & WHITE CHOCOLATE
PERSUADERS – PKT OF 12<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">The name
says it all…this is a deliciously persuasive biscuit.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">STRAWBERRY, MINT & WHITE CHOCOLATE RUBBLE
– 150 g<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Freeze dried
strawberry & mint in Spanish white chocolate pieces….Christmas is here.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">CANDIED SEEDS, NUTS & COCOA NIBS – 180 g<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Delicious to
eat on their own…..outstanding with fruit and yoghurt….’off the charts’ in
salads<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">POPCORN & HONEYCOMB RUBBLE – 15O g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">This
scrumptious concoction is bound in milk chocolate…BEWARE it’s wickedly
addictive.<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">RASPBERRY & DRAMBUIE JAM – 250 g<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Last summers
raspberries with a generous tipple of Drambuie make the perfect holiday spread<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">SWEET STUDIO BRITTLE – 175 g<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Generous
slabs od toffee & nut brittle dipped I dark chocolate<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">CHRISTMAS PUDDING – 500 g<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Our secret
recipe pudding is going to turn heads this year<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">SALTED CARAMEL 250 g<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">One little
jar – one hundred uses! Heat gently for a spectacular caramel sauce, roll
through ice cream for an instant sundae or smear between layers of your
favorite chocolate cake<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">CANDIED GINGER & DARK CHOCOLATE BAR – 100
g<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">Generous
chunks of crystallised ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">SWEET STUDIO LOLLIPOPS x 2<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Calibri; font-size: 8pt;">White &
dark chocolate lollipops studded with surprises<o:p></o:p></span></div>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com9tag:blogger.com,1999:blog-2239960155710650323.post-59427368231277946392011-11-07T16:47:00.000+11:002011-11-07T16:47:13.016+11:00Darren Takes Part In Masterchef/Second Bite Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBnQi44tu1M93uJQLQzu0fXfcVVEU-qr2CwC8KOze5OIsZf8T1hjh32oEZs0OKyURGdMZIdj7c52jwoDVr_EwFQqWvOMGlmpXk3pKmyMU__w5l2ZBtapw_V8qZBfyfF0S_tgXKM4rypvX/s1600/MasterChef_Darren+with+premier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBnQi44tu1M93uJQLQzu0fXfcVVEU-qr2CwC8KOze5OIsZf8T1hjh32oEZs0OKyURGdMZIdj7c52jwoDVr_EwFQqWvOMGlmpXk3pKmyMU__w5l2ZBtapw_V8qZBfyfF0S_tgXKM4rypvX/s400/MasterChef_Darren+with+premier.jpg" width="400" /></a></div>
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Darren with George, Matt, Gary and the Victorian Premier Hon. Ted Baillieu</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eZggmWKFnJGk8iXCw6_cPTCiSN4IIbwCkcRBlD0sNbIk2spB8ZsSePlhqZUtClvYPG1l6yquUZpSsCRkHlYGS8k8UfT0Q-Oa5UiKeJsxXPnADMVaKDfxMGDhBCC8BLCJgK-MEWiPa9P8/s1600/MasterChef_Darren%2527s+dessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eZggmWKFnJGk8iXCw6_cPTCiSN4IIbwCkcRBlD0sNbIk2spB8ZsSePlhqZUtClvYPG1l6yquUZpSsCRkHlYGS8k8UfT0Q-Oa5UiKeJsxXPnADMVaKDfxMGDhBCC8BLCJgK-MEWiPa9P8/s400/MasterChef_Darren%2527s+dessert.jpg" width="400" /></a></div>
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Darren's dessert</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87EcaOJnQ_QGO8PjdacSUPyjmgIBkTUHjYmFZ3lOUsAC8prbczTorntlZgRK07xtcf130SJWnLXkj87nI539Sb6OiUkCSvL5gA3hSuMaJkYA4hvKQoRDVq6A0TivzQvXN1TzAtyW1wot1/s1600/SecondBite+Logo+master+-+large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87EcaOJnQ_QGO8PjdacSUPyjmgIBkTUHjYmFZ3lOUsAC8prbczTorntlZgRK07xtcf130SJWnLXkj87nI539Sb6OiUkCSvL5gA3hSuMaJkYA4hvKQoRDVq6A0TivzQvXN1TzAtyW1wot1/s400/SecondBite+Logo+master+-+large.jpg" width="400" /></a></div>
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Visit <a href="http://www.secondbite.org/">www.secondbite.org</a> for more info</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nAlfOUWRKnNz03pGLYTTPcpFAYQ36FdIv6iDky5PKe-IJ62Y9JAElMsXiv9_huLvBi0uKwmEwh5HA0ybf14TFktfsltgEa4gQHz22dBCVL93r1bRSTB1RTDuQCZzj-LX5cRibE0-7Iuy/s1600/MasterChef_Darren%2527s+dessert+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nAlfOUWRKnNz03pGLYTTPcpFAYQ36FdIv6iDky5PKe-IJ62Y9JAElMsXiv9_huLvBi0uKwmEwh5HA0ybf14TFktfsltgEa4gQHz22dBCVL93r1bRSTB1RTDuQCZzj-LX5cRibE0-7Iuy/s400/MasterChef_Darren%2527s+dessert+3.jpg" width="400" /></a></div>
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Presenting the dessert course</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3ZwiHe8b_tJ8I0FFco09pHOxTVS1ltH7R0KwHw3a5PA2rHibh1ejnJmnrtBEst871IP8yIJK6dWmwytsFa4wpVC4swnnAMAd5g0_PZEhmnfY7Y9oT5xc2WNr7WP2z8DEyPMlieCrOxew/s1600/MasterChef_Darren%2527s+dessert+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3ZwiHe8b_tJ8I0FFco09pHOxTVS1ltH7R0KwHw3a5PA2rHibh1ejnJmnrtBEst871IP8yIJK6dWmwytsFa4wpVC4swnnAMAd5g0_PZEhmnfY7Y9oT5xc2WNr7WP2z8DEyPMlieCrOxew/s400/MasterChef_Darren%2527s+dessert+4.jpg" width="400" /></a></div>
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85% of the dessert course was food saved from waste</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoNGpCWtj4fhXdRfgi3hPfD996rn5qaokDZBWqa8yGh2F8pluFss46y3aqiw9Nk6f7J20IhF6k3uEI96f5IpmO6ivcm9VjjOhkS7rz6lCEd07yzr3ZiSptywqyZvm-vTXH9fXDTUQbFBK/s1600/MasterChef_Darren%2527s+dessert+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoNGpCWtj4fhXdRfgi3hPfD996rn5qaokDZBWqa8yGh2F8pluFss46y3aqiw9Nk6f7J20IhF6k3uEI96f5IpmO6ivcm9VjjOhkS7rz6lCEd07yzr3ZiSptywqyZvm-vTXH9fXDTUQbFBK/s400/MasterChef_Darren%2527s+dessert+8.jpg" width="400" /></a></div>
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All guests took away a gift from Sweet Studio</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydbN24punPhki8cFl8rApIDlXWB9gZqFWsDHN8xpaNrWVTilvHR_k38wuB8zbHWl-lTQQXz_XSzUAHRfEtLxh4vKFR08jGlccHgA23VTAv6e58jzjLaBm33rK98eJtCfZa2YogMrU2vAC/s1600/337929_232268823504296_159913667406479_701627_768925194_o-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydbN24punPhki8cFl8rApIDlXWB9gZqFWsDHN8xpaNrWVTilvHR_k38wuB8zbHWl-lTQQXz_XSzUAHRfEtLxh4vKFR08jGlccHgA23VTAv6e58jzjLaBm33rK98eJtCfZa2YogMrU2vAC/s400/337929_232268823504296_159913667406479_701627_768925194_o-1.jpg" width="400" /></a></div>
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Main course is served</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtMUbkVSaC8qDpIH8vc0FiAKa4ETdi386GI1bLvcOJ6sfvLz9U7qfIt_5qVHbs5JvQNgISwnkERN_f8i4bC5UXM39CBktvpzVPuwkIOSRc15Lk-V7onh9j2xPsP6Tm49tcnWBC1Aon0ht/s1600/329630_232270323504146_159913667406479_701637_913499158_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtMUbkVSaC8qDpIH8vc0FiAKa4ETdi386GI1bLvcOJ6sfvLz9U7qfIt_5qVHbs5JvQNgISwnkERN_f8i4bC5UXM39CBktvpzVPuwkIOSRc15Lk-V7onh9j2xPsP6Tm49tcnWBC1Aon0ht/s400/329630_232270323504146_159913667406479_701637_913499158_o.jpg" width="266" /></a></div>
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The menu</div>
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<br /></div>
I was very flattered to be asked to take part in a prestigious fundraising dinner last month for a charity called Second Bite. Second bite are an organisation that reclaims and receives donations of food destined for landfill and they then pack up and distribute this to organisations that help the less fortunate. You can find out more about Second Bite by clicking here <a href="http://www.secondbite.org/about_us/">www.secondbite.org/about_us/</a><br />
<br />
The dinner was held at the Sacred Heart mission on Grey St, St.Kilda here in Melbourne. The mission are one of the grateful recipients of perfectly good food donated by the Second Bite team and it provided the perfect setting for this event.<br />
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Masterchef Australia's Matt Preston, George Calombaris and Gary Mehigan were on board to take part and they asked of my assistance for the dessert course. The canapés were designed by Matt, the first course cooked by George and his team from The Press Club and main was cooked by Gary Mehigan and his team from Fenix. The brief from Second Bite was to ensure that as much food as possible cooked on the evening was food destined for landfill, this was to highlight the obscene amount of perfectly good food that goes to waste every year. I am happy to say that we filled the brief and a staggering 85% of all of the food served on the night would have gone to waste.<br />
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On a personal level, I was extremely impressed with the work that Second Bite do and the work that St.Kilda's Sacred Heart mission do to help those less fortunate than us and I am happy to say that 90% of the food I used in the dessert was saved from Second Bite.<br />
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I produced a dessert that seemed to be well received by the guests including the Victorian Premier himself and his charming wife. The dessert was Banana, Caramelised White Chocolate, Avocado, Coffee and Passionfruit. I must say thanks to my chocolate sponsors Chocovic for the generous donation of chocolate that only had two weeks left on the best before date.<br />
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The night produced a stunning result for Second Bite and enough money was raised to provide 200,000 meals to the local community. Here at Burch & Purchese we now donate any of our unsold cakes to Second Bite and we are confident that someone deserving appreciates our efforts.<br />
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Thanks to the following for helping make the night a success<br />
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George, Gary & Matt<br />
Sacred Heart Mission St.Kilda - <a href="http://www.sacredheartmission.org/">www.sacredheartmission.org/</a><br />
Peter Jones Events (especially Eliza) - <a href="http://www.pjse.com.au/">www.pjse.com.au/</a><br />
Bright Young Things - <a href="http://www.brightyoungthings.net.au/">www.brightyoungthings.net.au/</a><br />
Donna Le Page Communications <br />
Chocovic - <a href="http://www.cocoaalliance.com/">www.cocoaalliance.com/</a><br />
Rachelle Davey PhotographyDarren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-19503278044513732812011-10-17T12:35:00.000+11:002011-11-14T15:17:44.251+11:00Tickets On Sale Tuesday - Melbourne Food & Wine Festival 2012<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/U5Fa-7BizIk?feature=player_embedded' frameborder='0'></iframe><br />
To celebrate the 20th anniversary of the always brilliant Melbourne Food & Wine Festival in March next year and to coincide with the release of presenters and tickets tomorrow (Tuesday 18th October), we were invited to an intimate gathering of friends. To see what happened and the big surprise given to us click on the video above.<br />
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Don't forget to check out the line up for the festival which is released tomorrow and look out for some amazing events from us here at Burch & Purchese Sweet Studio. We can't wait for March 2012 and pretty soon you'll see why!<br />
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Visit <a href="http://www.melbournefoodandwine.com.au/">http://www.melbournefoodandwine.com.au/</a> tomorrow for more details.<br />
<br />Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com1tag:blogger.com,1999:blog-2239960155710650323.post-27591683439178578612011-10-15T09:16:00.000+11:002011-10-15T09:16:35.401+11:00'In The Mix' - New Recipe Book From Thermomix Featuring Darren Purchese<div class="separator" style="clear: both; text-align: center;">
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Monday 10th of October was the launch of the highly anticipated new book from Thermomix written by the extremely talented <a href="http://www.danivalent.com/">Dani Valent</a>. The book features recipes from some of the best chefs here in Australia and worldwide and we have had a sneak peak and can say it is fantastic.<br />
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Here at Sweet Studio we use multiple Thermomix machines daily and could not live without them. To emphasise our continued support with Thermomix Darren Purchese happily contributed a dessert for the book along with an impressive roll call of chefs, food writers and bloggers.<br />
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Some of the chefs that have contributed are Melbourne's Ray Capaldi, George Calombaris, Matt Wilkinson and our own B&P manager extraordinaire Cath Claringbold.<br />
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International chefs include our Spanish friends Ramon Morato and Paco Roncero, UK chefs Sat Bains & James Petrie and loads more.<br />
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To get your hands on a copy it is retailing form $60 and available from <a href="http://www.thermomix.com.au/">www.thermomix.com.au</a> or by calling 1800 004 838Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-55671575427690924382011-09-27T15:22:00.001+10:002011-09-28T11:05:43.715+10:00Latest News & Products From Sweet Studio<div class="separator" style="clear: both; text-align: center;">
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Our NEW! Spring Racing Carnival 12 Dessert Hamper Pack</div>
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We have been working on new eclair flavours</div>
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Cocktail size desserts for weddings and other celebrations</div>
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Pigging out on your birthday</div>
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NEW! Dessert: Avocado, Mint, Cucumber, Apple, Yoghurt & Lime</div>
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Our new raspberry eclair</div>
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First, apologies for the absence of a post for the last few weeks. It has been very busy at Sweet Studio with lots of massive projects on the go for us.<br />
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We have been working on some new flavours for the cake cabinet and taking lots of new orders for the impending wedding season. We have also been working on a fantastic new hamper for Christmas and details will be posted here soon and to our database.<br />
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Spring is here! and we are excited by the change in season. This years Spring Racing Carnival here in Melbourne is such a great festival and to mark the event we have come up with the ultimate accessory to be seen with at the races. Our 12 dessert hamper pack is sure to make the other racegoers green with envy. We are now taking orders for these packs and require just 24 hours notice to have them ready in time for you. Flavours are: banana, caramelised white chocolate & passion fruit; raspberry, lychee, honey & nut; violet, white chocolate, pine nut & lemon and; dark chocolate, pear & hazelnut. Email <a href="mailto:info@burchandpurchese.com">info@burchandpurchese.com </a>for enquiries or orders.<br />
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We have been in talks as well with <a href="http://www.melbournefoodandwine.com.au/index.php">Melbourne Food & Wine Festival </a> about a couple of really exciting events during next years highly anticipated 20th Anniversary festival. The details will be revealed next month here and on the Melbourne Food & Wine site and the tickets are also due for release to the public in October.<br />
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In all things are going great here on Chapel Street and we hope you can find the time to pop down and try one of our new eclairs or our new creation pictured above, (second from bottom).<br />
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Thanks and see you soon.<br />
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<br />Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com1tag:blogger.com,1999:blog-2239960155710650323.post-45438946169879527812011-09-01T11:55:00.001+10:002011-09-01T11:56:11.440+10:00We now stock Fresh As. retail packs<div class="separator" style="clear: both; text-align: center;">
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After so many of our customers have enquired about the availability of freeze dried fruits we are now pleased to announce that we stock a retail range from the excellent Fresh As. We have been using these unique ingredients in our dessert range for some time and find them an amazing addition to our signature textured creations. If you want to try your hand at 'pimping up your pud' then pop down to Chapel Street and we will be happy to help.<br />
Fresh As. <a href="http://fresh-as.com/">http://fresh-as.com/</a>Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0tag:blogger.com,1999:blog-2239960155710650323.post-8101474534118660652011-09-01T10:28:00.001+10:002011-09-01T10:31:06.629+10:00New Signage<div class="separator" style="clear: both; text-align: center;">
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Now you can find us a little more easily! This week we got to work on a more prominent display for our sweet studio after a few comments from new customers that they had trouble locating us. The old facade has been painted over and a more defined logo painted on the exterior. We have also added a huge blade sign which will be lit at night. We are also in talks with the council about some seats for the outside of our store as Spring has now arrived and the days are becoming warmer and lighter. We hope you can stop by sometime, you can find us at 647 Chapel Street, South Yarra 3141.Darren Purchesehttp://www.blogger.com/profile/08079187813305921294noreply@blogger.com0647 Chapel St, South Yarra VIC 3141, Australia-37.8377047 144.995869-37.8392722 144.9934015 -37.8361372 144.9983365