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Brian Campbell
Brian Campbell is a Pastry Chef in New Zealand, at the Hilton Kawarau Village, Wakatipu Grill and Lake Counter
Interests: music, cooking, travelling, snowboarding, eating out
Recent Activity
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... Continue reading
Posted Oct 9, 2011 at Sweet Cuisine
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... Continue reading
Posted Sep 5, 2011 at Sweet Cuisine
Flavours: Green tea, Vanilla Chocolate Rosewater and chocolate Saffron Plum Lemon And liquorice Continue reading
Posted Jun 12, 2011 at Sweet Cuisine
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... Continue reading
Posted Mar 20, 2011 at Sweet Cuisine
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... Continue reading
Posted Mar 5, 2011 at Sweet Cuisine
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 Continue reading
Posted Mar 1, 2011 at Sweet Cuisine
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 Continue reading
Posted Feb 25, 2011 at Sweet Cuisine
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 Continue reading
Posted Feb 24, 2011 at Sweet Cuisine
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. Continue reading
Posted Feb 22, 2011 at Sweet Cuisine
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. Continue reading
Posted Feb 20, 2011 at Sweet Cuisine
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. Continue reading
Posted Feb 19, 2011 at Sweet Cuisine
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... Continue reading
Posted Jan 12, 2011 at Sweet Cuisine
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... Continue reading
Posted Jan 1, 2011 at Sweet Cuisine
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... Continue reading
Posted Dec 31, 2010 at Sweet Cuisine
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... Continue reading
Posted Nov 16, 2010 at Sweet Cuisine
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.... Continue reading
Posted Jun 28, 2010 at Sweet Cuisine
Brian Campbell is now following Louisa Chu
Jun 19, 2010
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... Continue reading
Posted May 15, 2010 at Sweet Cuisine
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. Continue reading
Posted May 12, 2010 at Sweet Cuisine
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... Continue reading
Posted Apr 26, 2010 at Sweet Cuisine
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... Continue reading
Posted Apr 24, 2010 at Sweet Cuisine
For me I agree with one thing Grant Achatz mentioned, there is a line that should not be crossed, and when we start to affect other people whom are eating at other tables within the restaurant that is when thing go a little over the top. I myself just spent a month travelling and eating in Spain, and like 'cutsandburn' I do not have a photographic memory, indeed I would have forgotten many of the dishes had I not taken a picture, the odd note and the menu home with me. If spending close to a weeks wages on food I want to remember what I have eaten and to have a digital copy that i can look back to. I made every effort not to offend other diners which i think i did, and for sure took the pictures quickly, I so wish i had time to take them, but I put the food first and wanted to get it at its best. Hence some blurry pics. When it comes to getting tripods out, video cameras etc i think thats when it needs to stop. As much as we are there for an experience, we are not at a circus. it all comes down to do unto others as you would like others to do unto you as my mum used to tell me. Try best not to offend, get in other diners way, enjoy your meal and let the other people in the room enjoy theres
Toggle Commented Mar 30, 2010 on The Food Blogger's Dilemma at Docsconz- The Blog
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... Continue reading
Posted Mar 5, 2010 at Sweet Cuisine
This is from, 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... Continue reading
Posted Feb 24, 2010 at Sweet Cuisine
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... Continue reading
Posted Feb 15, 2010 at Sweet Cuisine