Sweet Cuisine

Garden two weeks in

Brian Campbell — Sun, 09 Oct 2011 20:29:27 -0700

The garden is progressing quite well and definatly seen some growth, so we are quite confident of it providing for us over the coming months as well as giving me some awesome herbs, flowers and berries for work through summer. We are growing on a land beside our place so hope the owners dont mind. The Spring menu has made it on at the Wakatipu Grill with good comments, photos to come and the products for the deli are making a shift to the berries and fruits that come along with more sunshine and warmth, Macarons keep on selling like...

And then the Spring arrives

Brian Campbell — Mon, 05 Sep 2011 01:12:25 -0700

Here in Queenstown, NZ there is a hint of spring in the air, the mountains snow is melting away gradually, rivers are running a little faster, blossoms are coming through on the trees in town and the sun is coming out and warming the place up after the chilly winter of the last few months. Ive managed to get up the mountain a few times, sometimes in blizzard conditions but now with the sun shining its time to think about our garden again. Since leaving Auckland and our roof top garden behind we havent had a chance to get things...

Macaron production starts

Brian Campbell — Sun, 12 Jun 2011 23:45:53 -0700

Flavours: Green tea, Vanilla Chocolate Rosewater and chocolate Saffron Plum Lemon And liquorice

I can smell the snow in the Air!!

Brian Campbell — Sun, 20 Mar 2011 00:33:07 -0700

Ive learnt through my travels that amazing journeys always come to an end, but they often are followed by something else to look forward too. And with that my time at Kermadec is coming into its last few weeks. Ive had an amazing time here from the first day with Ben Bayly (now at the Grove) when we sat looking at a building site which would house our million dollar kitchen discussing what we were going to do with menus, training and how excited we were to be a part of it all. Giving up a pastry kitchen which in...

Strawberry and Vanilla Custard Capsule with Lemon Verbena liquid centre.

Brian Campbell — Sat, 05 Mar 2011 01:15:35 -0800

Now I wont claim any originality for this dish, I actually ate something very similar with regards to technique and look when I had one of the most inspiring meals of my life at the Two michelin star Avenues by Curtis Duffy in the Penninsula Hotel in Chicago. There I had a Frozen Red and Golden Capsule with Chambord Cream. And of Course the Technique I believe comes from Alex Stupak. I recreated it with my one being Frozen Strawberry and Vanilla Custard Capsule filled with a Lemon Verbena Cream, a traditional Scottish Shortbread biscuit, Anise Hyssop and fresh strawberries...

Reworked Raspberry Balloon

Brian Campbell — Tue, 01 Mar 2011 13:39:41 -0800

This is reworked and refined from a dish I did two years ago, Raspberry Balloon Dusted with freeze dried yogurt with Pistachio Espuma Whole Orange Cake Raspberry Fluid gel Raspberries, Lemon Curd

Heilala Vanilla creme Brulee

Brian Campbell — Fri, 25 Feb 2011 19:40:13 -0800

Here is my take on Brulee, I dont like to play to much with the flavor of them believing that Vanilla is such a good clean flavour, the traditionalist in me coming out there, I bake it in the lid that fits the plate and at the moment it comes along with Blackcurrant sorbet, almond and rhubarb consomme. I also make a blackcurrant gel that goes in the lid before pouring the brulee mix on. Vanilla Brulee, Poached Rhubarb Rhubarb Consomme Honey wafer Marzipane Blackcurrant Sorbet late summer berries

Strawberry and Heilala Vanilla Cheesecake, Violet and Anise Hysopp

Brian Campbell — Thu, 24 Feb 2011 12:26:27 -0800

Here is the next dish I have been working on for a tasting menu of desserts over summer Strawberry Jelly Veil, Heilala Vanilla Cheesecake mousse, Violet meringues Anise Hysopp Yoghurt Gelato Alpine Strawberries

Manuka Honey Liqour

Brian Campbell — Tue, 22 Feb 2011 12:08:20 -0800

This is a dish I have been playing about with, Its a Capsule (ala Stupak) made out of Manuka wood and honey infused milk, filled with a manuka honey liqour liquid centre, and comes with a hazelnut custard(out of sight) Chocolate and berry Crumbs, Berries, Oxalis and hazelnuts. and Ive given the Capsule a wood grain effect.

Current Nitro Balloon.

Brian Campbell — Sun, 20 Feb 2011 12:33:08 -0800

Still struggling to take it off the menu, so here is the latest Balloon, Blueberry Balloon with Olive Oil Cake, Blueberry Jelly, Sudachi Curd Anglaise, Cheesecake Espume(inside balloon), Blueberry Tuile Small Sorrel Leaves Vanilla Ice Cream.

Wild Strawberry Sorbet with Balsamic and Apple Jelly and Chervil.

Brian Campbell — Sat, 19 Feb 2011 19:23:55 -0800

Here is the most recent pre dessert we have been offering at the restaurant . The Wild strawberry sorbet came from the berries I grew on my deck as well as the ones for garnish and also the Chervil, sadly winter will be coming along soon my deck is going to start looking a little sad soon. The Balsamic and Apple jelly I have formed into Spaghetti, and served with a financiar sponge, Violets, and Chervil which all help enhance the floral nature of the Wild Strawberry sorbet.

Raspberry and pistachio

Brian Campbell — Wed, 12 Jan 2011 10:15:01 -0800

This it the dish celebrating raspberries this season, Its a refreshing plate with Caramelised white choc Spaghetti, fresh and freeze dried raspberries, buttermilk sorbet, Pistachio Mousse and Basil. Ive been looking for easy ways to caramelise the white chocolate for a while after beginning cooking it in a pan and the oven so I have been vacuum packing it and cooking it sous vide for 36-40 hours at 70c which seems to do the job nicely, keeps the chocolate nice and creamy, and prevents it from going grainy. The buttermilk sorbet cuts the sweetness of the chocolate and the raspberries...

Heilala Vanilla

Brian Campbell — Sat, 01 Jan 2011 14:46:07 -0800

This may look like an advert for Heilala but I can assure you its not, I am going to run a series of blogs on my suppliers and growers in New Zealand who go out of they're way to produce fine ingredients for us to use and celebrate what they have put so much love and care into. Without people such as these guys we are nothing. Chefs must realise to get the stuff we want we must encourage people to help us. I hope to promote the local growers and suppliers so maybe we can encourage more people to...

Little and Large.

Brian Campbell — Fri, 31 Dec 2010 22:05:47 -0800

As we run two different restaurants pastry menus from the same kitchen I try and cross over some little bits of prep , but using the items in different ways, one to cut down on food cost( less ingredients in the kitchen) and also to ease up on prep. Serving 200 in the brasserie and 80 in the restaurant can put a strain on the small team we have , especially being short staffed half the time due to the lack of people wanting to pursue a serious career in pastry where we are based. One of the items is...

Curtis Duffy @ Avenues

Brian Campbell — Tue, 16 Nov 2010 11:47:51 -0800

On recent trip to Chicago I had the pleasure of eating out in Alinea and L20 both of which were amazing meals, Michelin seeing the rise of amazing restaurants in Chicago today released the guide for the city awarding both these restaurants with 3 stars. For me the meal I had at Avenues with Curtis Duffy at the Helm was the standout, and for me worth a detour, even from New Zealand. Michelin say 2 which is awesome , I think 3 is more deserving. Walking into the Penninsula hotel in itself a special place, you cant help but soak...

Been a Long time

Brian Campbell — Mon, 28 Jun 2010 22:10:09 -0700

Its been a long time since my last post, so since then just a few bits and pieces happening, winter is creeping into Auckland with temperatures dropping the season has definately changed, at work we are planning a dinner on game which leaves me to come up with a suitable dessert that matches the theme, without going as far as putting partridge sorbet on the menu I'm looking at making a dessert along the lines of what game eats, so Corn, barley etc should be showing up on there but like I said , still early days for that one....

Iced Feijoa with Granny smith, rum soaked raisin, Salted Caramel Espuma

Brian Campbell — Sat, 15 May 2010 18:09:20 -0700

In Kermadec Brasserie I have the Creme Brulee which is firmly rooted on the menu, I cant touch it, it wont come of the menu as it is by far way to popular, maybe tweak the Garnish here and there but essentially it has to be on there to keep the customers happy. Moving to the restaurant The Sorbet Balloon is much the same, the first I heard of this technique was from Ben Roche on one of Moto Restaurant many youtube videos, after much practice trying to perfect the balloons i figure out a cost effective, consistant way to...

Chocolate Orange 'Coulant' with Clay, Jack Daniels Barrel Ice Cream, Espresso Jelly, Mandarin

Brian Campbell — Wed, 12 May 2010 20:44:38 -0700

This is the new chocolate dessert in the Restaurant, Chocolate mousse, with a praline base sprayed with chocolate, containing a liquid orange centre, served with Chocolate Clay, Espresso jelly, Ice Cream flavoured with the barrel of Jack Daniels, Freeze dried mandarin and a praline and chocolate paste.

S. Pellegrino top 50, Well Done Noma

Brian Campbell — Mon, 26 Apr 2010 12:25:09 -0700

Just found out the top 10 of the s.pellegrino top 50 restaurant awards, As expected Noma has climbed to the top of the ladder and taken out no 1 spot, almost expected, Noma has become a real destination for chefs and foodies the world over to make this visit to the restaurant in Denmark. Surely 3 stars will be awaiting them in the next guide michelin. And for sure i will be visiting them next year on my next Gastronomic tour in 2011. more to come on that!! Next up el Bulli dropped down to 2 and fat duck taking...

working on a couple of new dishes

Brian Campbell — Sat, 24 Apr 2010 04:43:58 -0700

Here are a few shots, one is the Feijoa Balloon I am working on for a appearance im doing at Food Science week in auckland and the other is the first draft of a new passionfruit , banana, white chocolate and Dandelion and burdock dessert , bit average on the photos, but you get the Idea So its a Feijoa Balloon, with Salted Caramel Espuma, Feijoa mi cake, granny smith apple and vanilla cream with Dulce de leche and rum soaked raisins this is a white chocolate cream, with passion fruit, banana, and Dandelion and Burdock foam, Been trying to...

Wine Country

Brian Campbell — Fri, 05 Mar 2010 12:12:23 -0800

Just managed to squeeze out of work for 5 days to have a quick break down in Gisborne and the Hawkes Bay. Nice to get out of the kitchen and see some sunshine for a change. And it was a perfect time to visit the Vineyards down there, did a bit of driving and managed to get out to Craggy Range which has amazing Architecture'd buildings and a great restaurant, a great wine tasting coming away with some nice Noble Reisling and a few others. Then on to Te Mata Vineyard, again some great wines, I really love this part...

Mugaritz Stagieres appeal, via Docsconz .typepad.com

Brian Campbell — Wed, 24 Feb 2010 09:47:21 -0800

This is from Docsconz.typepad.com, please help these guys who make up a large part of all gastronomic kitchens in Spain, while you are sat eating an awesome meal these guys are working hard in the kitchens for free . Please read Early on Monday February 15th, fire severely damaged the kitchens at Mugaritz, the world-famous restaurant in Spain's Basque Country. Luckily, no-one was hurt. For the management and staff of Mugaritz, the destruction of their workplace was a tragedy. But for three other young people, this was also a calamity. Stagières are unpaid apprentices, usually young, without whom no top...

Sad day for Mugartiz

Brian Campbell — Mon, 15 Feb 2010 10:26:11 -0800

Its another sad day for Spains Restaurants with the new that Mugaritz has had a Damaging fire in the kitchen. Initial reports blame a short ciricuit in the kitchen in the early hours which caused a fire which 5 fire engines attended and the near by residents being evacuated from there cottages. You can only wish the guys there a speedy return to a new kitchen and wish them good luck with whatever they do. Just 4 months ago I had a memorable meal there with fantastic service in one of the most beautiful places in the world . So...

El Bulli Closing 2012

Brian Campbell — Tue, 26 Jan 2010 10:46:53 -0800

So Ferran Adria announces at Madrid Fusion that El Bulli will shut its doors for two years from 2012, Its been rumoured around that this will happen and now we know, since Albert Adria left the scene to concentrate on his own work its been suggested el Bulli would be changing. But this will not be the end I think, Ferran says they will spend two years figuring out what comes next, if there is advancement to th already hyper modern cuisine that they are famous for. But that doesnt mean that I will be nervous when the lottery for...

Blogs

Brian Campbell — Mon, 25 Jan 2010 21:42:57 -0800

The internet is a wonderful thing, with so many chefs now blogging and sharing ideas, information, recipes and concepts there is so much to learn so here is a list of my favourite blogs to check out. Burch and Purchese. Couple of English lads cooking up a Pastry storm in OZ Ryan Zimmer Ryans take on Modern Pastry in Hong Kong Ideas in Food Been around forever and still leading the way Michael Laiskonis One of his two blogs, truckloads of info for the Pastry Chef Chadzilla Lots of Info, real chefs blog. Quique DaCosta New Blog from one of...

World's first Gastronomic University to Open in San Sabastian

Brian Campbell — Sat, 23 Jan 2010 02:57:54 -0800

Check this out reported in the Telegraph a couple of days ago. I wish it came 5 years ago, would be interesting to see the course's outlines Spain to open gastronomic university The world's first "gastronomic university" is to open in Spain, complete with a research laboratory to explore the mysterious chemistry of taste. By Fiona Govan in Madrid Published: 6:40PM GMT 17 Jan 2010 Ferran Adria: Owner of El Bulli restaurant in Spain Photo: GETTY Student chefs will be encouraged to master the craft of “molecular gastronomy” under the tuition of Spain’s most celebrated restaurateur Ferran Adria, who owns...

Michelin stars UK

Brian Campbell — Wed, 20 Jan 2010 10:34:21 -0800

Michelin at last have handed the Uk another 3 star restaurant in the way of Alain Ducasse at the Dorchester, and following him Brett Graham at the Ledbury gained his second star which many predicted. The guide released slightly early this year also awarded new stars to Galvin at Windows in the Hilton on Park Lane, Tamarind(Indian Restaurant), Apsleys in the Lanesborough hotel and Texture in Mayfair. Brett Graham also won a star for his Pub the Harwood Arms in Fulham showing that he is going from strength to strength. The Capital lost there 2 stars due to change of...

Bubo, Carles Mampel

Brian Campbell — Sat, 16 Jan 2010 18:37:27 -0800

While in Barcelona I got to visit the many pastry shops, Oriol Balaguer, Escriba, and one of my favourites was Bubo by Carles Mampel. It took me a while to find after getting lost in the back streets of Barcelona, where once people would not have walked at night, now its an up and coming area much like every other city in europe, the dodgy areas are getting done up and become popular. Bubo is a beautiful looking pastry shop, again much like an up class jewelery shop, and the staff so friendly and helpful, and I was surprised to...

Mercat de la Boqueria, Barcelona

Brian Campbell — Sat, 16 Jan 2010 18:02:30 -0800

On my trip to spain I had the pleasure of visiting one of the most famous food markets in the world, The Boqueria, of las Ramblas in Barcelona has such an amazing abundance of quality food from nuts to bread, seafood, vegetables, mushrooms, to sweets, spices and fresh juice vendors. This is just outside the market on the entrance from Las Ramblas early in the morning and the market is getting busy, The vendors have held there stalls for many years, going back generations of families and being passed on when the time comes, and when you look at how...

A New Year

Brian Campbell — Thu, 14 Jan 2010 19:28:23 -0800

So here we are, a new year and new decade and typically everyone including me starts to think what this year has in store for them, Its amazing how the turn of a date can have such an effect on peoples thinking, one minute we are all celebrating the previous year, then its like we turn a new page and move on to hopefully for all of us a better year than the one previous. Last year I had some great tims, especially my time spent in Spain at restaurants such as el celler can Roca whom recieved there 3rd...