MASTERCHEF AUSTRALIA SEASON 3 DESSERT RECIPE

After Darren's close call in the chef challenge against Kate last week on Masterchef the sweet studio has been buzzing with all things caramel, banana & rum. We have had lots of inquiries for cakes and we are struggling to keep up with demand for the reworked version of the dish for the cake cabinet. We have also had masses of keen amateur chefs asking for the recipe and for tips in recreating their own version. Here is a link to the Masterchef website which has a pdf of the recipe for you to download. Give it a go and see if you can do as well as Kate did the other night. Please feel free to post comments or questions and we will get back to you with answers and solutions as soon as we can. Good luck!

Recipe:
http://www.masterchef.com.au/caramelised-white-chocolate-mousse-banana--vanilla-and-passion-fruit.pdf

http://www.masterchef.com.au/caramelised-white-chocolate-mousse-banana--vanilla-and-passion-fruit.htm\

MASTERCHEF AUSTRALIA SEASON 3 DESSERT THE EVOLUTION - Sweet Studio Cake Cabinet - Banana, Caramel, Rum

Large version of the evolved dessert featured on Masterchef.

Cross section of the current version of the dessert.

Individual portions of the dessert on offer at Sweet Studio

Where science meets sweetness!

Caramelised white chocolate before & after.

Close up of the garnish used on Masterchef - no longer used on the current version of the dish

Experimentation with different finishes continues.

Well most of you reading this will have watched this evenings episode featuring Darren in the chef vs amateur immunity challenge. We hope you enjoyed this as much as we did, we can assure you it is not as easy as it looks under the lights and in the spotlight! The dish above is the current version of the dish that was prepared on the show, as with all things, especially in Sweet Studio, our dishes are evolutionary. We start with an idea and then pretty soon some experimentation of flavour matching starts, then early versions of a dish start to materialise and then we have a finished dish. It does not stop there though as tweaks here and there can enhance a dish for the better and it is rare that we create something and stop there being content with the finished product as there is always room for improvement. So the dish on Masterchef tonight has evolved into the current version on sale at Sweet Studio right now.

Components:
Macadamia & B&P Spice Blend Speculos Pastry
Zingy Passionfruit Jelly
Caramel Bananas Cream
Caramelised White Chocolate Mousse With Vanilla
Caramelised White Chocolate Velvet Spray
Caramelised Milk Solids
Ascorbic Syrup & Dark Rum Jelly

So the changes that are immediately obvious to the version on Channel 10 are:

The omission of the coffee sable (for the speculos) - we did not want a polarising flavour to deter some customers.

The frozen items have been removed - for cake resale in a shop rather than dessert in a restaurant.

The banana straight banana has been removed and incorporated inside the mousse, the jelly now sits alone on top.

We hope that this current version is as popular as ever and hope that you can pop down to 647 Chapel Street, South Yarra to give it a try. We have LOTS more in store and you can view our current product list here:
http://www.burchandpurchese.com/media/1990/product_list_june_2011.pdf

and our June cake selection here: http://www.burchandpurchese.com/media/1987/cake_list_june_2011.pdf

BIG THANK YOU to all of you for the support shown to Darren on tonights show and we hope that it has inspired some of you to give a few tricky desserts a go.

For more information on Burch & Purchese call +61 3 9827 7060 or email info@burchandpurchese.com

Masterchef 'Carnival' Recipe

There have been a few requests for the 'Carnival' dessert recipe from Friday's Masterchef episode, so if you are interested then please follow the link below to the official Masterchef Australia website for all of the method & ingredients to all of the components. Thanks to everyone for all of your messages of support and encouragement.

http://www.masterchef.com.au/fruit-carnival-with-sugar-tuile-aerated-fruit-chocolate-and-toffee-apple.htm

Burch & Purchese Dishes - 25 'Carnival' MASTERCHEF AUSTRALIA MASTERCLASS

Those of you living in Australia may have caught the latest episode of Masterchef tonight in which Burch & Purchese provided a dessert 'Masterclass' for those contestants still in the competition. We were approached by the producers of the popular show and we were given just two days to devise a new dish centered around the theme 'Carnival'. The call came on Wednesday (a couple of months ago) and we flew to film in the Masterchef kitchen on the Friday. It was great seeing up close the goings on of this show and we met some great people in front of and behind the camera, not least Laki Baker, one of the producers, who was very nice and helped put us at ease. 

The weeks theme on Masterchef was progressive cuisine and we were happy to demonstrate our techniques to the very talented contestants. We produced a raspberry spiral sugar tube filled with vanilla ice cream, accompanied with aerated chocolate fruit salad, our 'tubular gels' and a toffee apple. It seemed to sum up the fun of the carnival and included contrasting textures, flavours and was visually appealing. One thing though, the picture above is garnished with baby pineapple sage leaves which is our preferred for this dish, these were unavailable at shooting so it is the only difference from the dish aired tonight. 

We would like to say thanks to Laki, George, Gary and all of the crew and contestants for letting us come on and promote Burch & Purchese. We hope to get invited again one day but for now we will leave you with a few behind the scenes shots of the Masterchef test kitchen. 

On another note...........stay tuned to this blog in the next couple of weeks as we hope to announce some exciting new developments in our business which we are trying hard to make a reality. As soon as they are confirmed we will let you know! 

Masterchef Australia            http://www.masterchef.com.au/home.htm

Burch & Purchese Dishes - 24 'Aphrodite' MASTERCHEF AUSTRALIA SPECIAL!

Aired this evening in Australia, the latest episode of Channel 10's popular reality/cooking program featured a dish from us - and here are the close up shots in case you missed it!

We were very happy to be approached by George Calombaris from The Press Club restaurant in Melbourne to consult on some new dishes to coincide with the reopening of his restaurant after a recent refurbishment. The reopening was the focal point of the latest episode and a "Hell's Kitchen' style battle ensued between the blues and the reds. We were asked to develop a dish for the contestants to participate in preparing for diners as part of an 'elimination' process.

The brief was to come up with a light, and stunning looking dessert which incorporated the theme of 'Aphrodite', the Greek goddess of love & beauty. We decided to come up with a sort of rose garden (Aphrodite was closely linked to roses), but the main component of the dessert is a smooth white chocolate mousse which encapsulates a liquid rose & raspberry centre. This provided a spectacular finish to a delicious dessert but also provided the contestants with an additional technical element to master.

Other components on this dessert were the clear rose jelly, nitro frozen fruits, chocolate soil, beautifully crystallized rose petals and baby tarragon shoots. We hope you'll agree this dish looks stunning and we assure you it tastes just as good as it looks! The contestants on the night (&day), were fantastic to work with and the level of talent and expertise were a credit to them, quite surprising considering they are all still amateur cooks.

Special mention goes to Matthew & Skye who executed the dessert brilliantly. We enjoyed this job and hopefully you enjoyed the episode. If you missed it, check out the Masterchef Australia website to see past episodes. We will inform you of another appearance of ours on the show, lined up for next month, closer to the time.

Click here to see the episode again! http://www.masterchef.com.au/video.htm?vxSiteId=f8066236-e138-457a-95f4-298ed80718f8&vxChannel=Full%20Episodes%20Complete

Dish Development

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!