Thursday 29 August 2013

Petit gateaux continuing education

Thurs 29/8/13

The end of my Petit Gateaux Continuing Education class, so, you know the drill....products to show. Petit gateaux are small fancy cakes. As with desserts, they involve combining complimentary flavours & a variety of textures, such as mousse, sponge or biscuit, curds & jellies. The jelly & curd are usually as a little insert within the petit gateaux.
These petit gateaux were all developed by Paul Kennedy.

Photo: front L-R:
Bamboo - a base of almond streusel gives crunch. There are then layers of coconut Bavarian cream, coconut dacquoise, pineapple jelly & lime mousseline cream. The bamboo pattern was created using the silk screen print, as you would have seen in an earlier chocolates post.
 
 
 
Migoya - crunch is provided by a flourless chocolate biscuit. Atop this sits a tube of caramel chocolate mousse in which is enclosed a salted caramel sphere & caramelised walnuts. The dome on top is more of the caramel chocolate mousse & a vanilla cremeux flavoured with orange. It is decorated with a chocolate dome garnish.
 
 
 
 
 Back L-R:
Passion & Envy - this name alludes to the tea used to flavour the green tea passion bavarois - Passion & Envy tea by SerendipiTea. Enclosed in the mousse dome is a macaron containing passionfruit curd & a layer of passionfruit jelly. The base is a chocolate biscuit. The dome is glazed with a white chocolate glaze & decorated with a mini macaron & chocolate tile.
 
 
 

Blarney - inside a pistachio mousse, you'll find an insert composed of a cherry jelly, lemon curd, & a disc of chocolate biscuit. This sits on a base of pistachio biscuit. This petit gateaux was spray painted, then topped with a small squirt of the cherry jelly, a fresh raspberry & a chocolate curl.

 
So, that's a month up for me. I'm flying home tonight for a wonderful weekend of family celebrations with my brother's wedding.
 
Stay tuned for more posts. I'll be back in a week with more of the sights of Melbourne.
 


 

Wednesday 28 August 2013

Food sights around town

Wed 28/8/13

Today was the first day of a 2 day petit gateaux class, so no product till tomorrow.
Would you believe I've been in Melbourne for 1 month already? I can't believe a month has gone so fast. It doesn't feel like I've done that many classes. This may be because most of my classes have been over a 3 day period. A quick recap of what I've done for the month:
petit fours, croquembouche, caramels, macarons, chocolate & pralines 2,3 & 4, chocolate flowers & petit gateaux.
In the meantime, I thought I'd share with you some of the popular eating areas around town. Of course, there are numerous cafes & coffee shops, chocolate shops, cupcake shops, macaron shops, restaurants & fast food eateries, etc around town. You name it, Melbourne has it! They are located on the street front or in the many arcades , lanes & alleyways that occur in the city. There are even places on levels of storey buildings where you wouldn't think people would frequent.

The Royal Arcade
The Royal Arcade contains Koko Black & The Royal Inn, which does these amazing macarons. Glenn & I have sampled one of the large pink macarons. It contains fresh raspberries & a vanilla buttercream. Delicious!

 

 
 
 
 
The Block Arcade
The Block Arcade contains Haigh's, the chocolate shop & the Hopetoun Tea Room. The Hopetoun Tea Room is very popular, & there is usually a line up of people waiting to get in.
 
 
 
 
 
 
Degraves Street
Degraves St has a lot of little eateries. It's like communal dining when everyone is packed in at those tables.

 

The Centre Place & Way
This alleyway/lane contains a lot of street art. Or it did. Graffitists have gone & left their mark over it! The coffee places along here are tiny, & it's rather dimly lit, though that's probably due more to the narrowness of the street.


 
 
Chinatown
Chinatown is a must do experience for anyone that visits Melbourne. It is located along Little Bourke St for about 2 blocks between Swanston St & Exhibition St, though small Chinese eateries do overflow outside these points. At night, it is all lit up & is full of bustling diners.
 


 
 
Of course, there are many other wonderful eating areas, such as Hardware Lane, Lygon St & the Greek precinct, along Southbank, etc. Plenty of places to feed a hungry city. And, of course, there are the upmarket restaurants owned by chefs that I haven't had the chance to seek out yet.
Bon appetite!

 

 
 

Tuesday 27 August 2013

Old Melbourne Gaol

Tues 27/8/13

I didn't have a class today, so I decided to take the opportunity to go & visit Old Melbourne Gaol. This was in part because there is currently an Underbelly: Squizzy exhibition, but more on that later.

Photo: this is the area of the gaol that visitors go through. This was the second cell block built & was completed in 1858. In its day, it was the men's cell block & included the gallows.
 
Construction of the first cell block began in 1841 & was opened in 1845. By 1850, the gaol was already overcrowded. With the gold rush in 1851 came an influx of people. The population in Melbourne grew from 77,000 to approx. 340,000 in a single year. The obvious consequence of this population explosion is that the crime rate also rose & construction of a second cell block began in 1852. This block opened in 1858 & still stands to this day. This is the cell block that visitors go through to view the cells & experience prison conditions. The gaol also included exercise yards, hospitals, a chapel, a bath house & accommodation for staff.
Melbourne Gaol was modelled on Pentonville Prison in London, where prisoners had their own cell. The model also followed the imposing of long periods of isolation, silence & constant surveillance. Isolation was intended to break a prisoner's spirit in order to reform their character, rather than the physically brutal punishment used in the convict system. By the end of the century however, this premise was abandoned, as it was psychologically damaging & rarely led to reform.
 


Photos: levels 1 & 2 of the Gaol
 
 
Photo: the size of the cells on levels 1 & 2
 
On levels 1 & 2, the cells were approx. 2x3m. As mentioned, each cell housed a single in-mate. The prisoners spent 23 hours each day locked in these cells. The other hour was spent on solitary exercise. Communication between prisoners was forbidden, even to the extent that when they were outside their cells, they wore calico masks to disguise their identities.
 
Photo: shows the calico mask prisoners had to wear when moving around outside their cells. On the right is an iron mask which was an additional form of punishment
 
On level 3, the cells were larger at approx. 4x3m. This floor housed debtors, trusted prisoners & those nearing release. The larger cell, however, housed 2 in-mates.
 
Over the period of its operation there were 133 hangings, female prisoners included. The most famous of these was that of Ned Kelly who went through the trapdoor at approx. 10am on 11/11/1880. He reportedly hung there for 30min before being transported to the Gaol's dead house for autopsy & the making of his death mask. The making of the death mask involved covering the shaven head with wax. The hardened wax was then carefully cut off & the pieces reassembled into a hollow mould. The mould was then filled with plaster. When the plaster hardened, the mould was removed.
 
Photo: the death masks of 4 Melbourne Gaol in-mates executed by hanging
 
The "science" of Phrenology was developed in the late 18th century in an attempt to determine personality type, intellect & human behaviour. Phrenology examined the shape & contours of the skull. Two Austrian physiologists mapped out the skull into 35 sections, linking each section with specific physical, mental & moral attributes. It was used to predict criminal behaviour. Phrenologists sometimes attended hangings at the Gaol.

 
 
Photo: the gallows, showing the rope hanging from the beam & the trapdoor
 
Prisoners often acted as "hangmen' at other prisoners hangings & were paid. An Englishman, Elijah Upjohn acted as hangman at Ned Kelly's hanging & for this was paid 5 pounds. Upjohn was in & out of gaol often for drunkenness, exposure & petty larceny. He was later moved to Pentridge, where he again performed hangman duties & was paid 5 shillings a day. Acting as hangman affected him, however, & he needed to drink in order to be able to perform his duties. He was sacked by the gaol Governor for incompetency.
I mentioned earlier that a Squizzy exhibit was also part of the gaol tour. This was presented in cells on the second level of the gaol. I've never watched Underbelly- it's too close to the truth for me, but I know some of you are avid viewers. The exhibit was basically costumes from the series, as worn by some of the characters, such as Squizzy, his wife & his mistress. There was only a brief history on him such as his relationship with the police, his wife & other women & how he led a charmed life & managed to manipulate others to handle his dirty work. His income came from armed robberies, prostitution, selling illegal liquor & drugs & race fixing. He was shot numerous times in a shoot out with a rival mobster & died in 1927 in hospital.

 

Monday 26 August 2013

Desserts

Mon 26/8/13

Todays class was desserts. This class involved the production of the components for 3 different desserts, the plating & then the sampling. Everyone had a go at plating their own after Robyn demonstrated different plating options. There was no take home goody bag today. Obviously, things like ice cream & mousse aren't likely to survive travel, so we all ate 3 desserts there & then. Hard, eh?
Desserts aim to provide a variety of textures, flavours & even different temperature components.
The first dessert married the flavours of beetroot, orange, butterscotch & chocolate. Components included a beetroot & chocolate sponge, orange marmalade ice cream, a milk chocolate butterscotch mousse & a butterscotch sauce.

 
 
Photo: the plate was smeared with butterscotch sauce, a spicy streusel sprinkled over it, then torn pieces of beetroot & chocolate sponge, frozen domes of butterscotch mousse & the orange marmalade ice-cream positioned. It was garnished with broken pieces of a crisp sugar wafer
 
The second dessert combined the flavours of lemon, pear, caramel, hazelnut & spices. Pears were poached in a ginger syrup, a spiced streusel provided a crunchy texture & a frozen hazelnut mousse & lemon infused crème patissiere were included for a soft, creamy texture. Salted caramel gave the dish balance by cutting the sweetness.
 

Photo: a smear of crème patissiere was sprinkled with streusel & topped with a frozen tube of hazelnut mousse. Pieces of ginger poached pear overlaid salted caramel. Dehydrated pieces of chocolate sponge were added for garnish
 
Our final dessert combined the tried & true flavours of berries & chocolate. We made thin chocolate tubes & filled them with a dark chocolate mousse. This was teamed with a chocolate cake flavoured with orange, a chocolate croquant crisp & an icecream infused with a tea containing flavours of coconut & chocolate.
 

Photo: I didn't plate according to the components in the recipe, mainly because I forgot about them. Here I've combined berries with the mousse filled chocolate cigar, vanilla bean ice-cream, chocolate mouse & pieces of the dehydrated chocolate sponge
 
My pick was the combination of ginger poached pear with the lemon flavoured crème patissiere & the spiced streusel. Delicious!
 

Sunday 25 August 2013

Chocolate flowers

Sun 25/8/13

I finished a 3 day chocolate flowers class today. This class involved producing a showpiece of flowers. We had to produce bases, support pieces, vine tendrils, buds & 5 different varieties of flower. Every piece is out of chocolate & is edible.
Each chocolate (dark, milk & white) has its own working temperature & needs to be constantly monitored to ensure it is tempered. The aim of tempering chocolate is to give the chocolate the desired characteristics of snap, shine & contraction. We do this by ensuring the correct cocoa butter crystal (there are 5, but only 1 is stable & gives the characteristics we desire) is present in the correct ratio. This is ascertained through testing the setting qualities of the chocolate.
The petals are produced using varying shaped knives, depending on the shape of petal required. The knife is dipped into the chocolate & the back of the knife is dragged against the side of the tank to clean it of chocolate. The chocolate laden side of the knife is then dragged onto silicon paper to create the shape of the petal. Only a few at a time are done, as once the chocolate starts setting, the silicon paper needs to be placed into the curve of a half piece of PVC pipe to set. This gives the petal the curved shape you can see.The petals are then attached to a chocolate sphere using tempered chocolate as glue & freezer spray, which sets the chocolate instantly. 
The flowers are spray painted the desired colour. They can also have a highlight colour sprayed on, have colour splattered on with a brush, or be dusted with metallic powders to give different effects.
The aim with doing flowers in chocolate is not to have it actually represent a flower, for example a rose, as there is little chance of replicating it exactly. It is more an abstract interpretation.


Photo: flowers prior to spray painting
 
 
The petals are so fragile, that even high pressure from the spray gun can blow petals off. One girl today lost her whole piece in this manner. The air just blew her whole piece off the turntable. Smashed! I lost some daisy petals when spray painting
 
 
Photo: my finished piece. The perfect angle - you can't see my poor daisy, which lost some petals during spray painting & assembly
 
 



 
 
Photos: views of my flowers
 
 
 

 
 
 
 
 

Friday 23 August 2013

Savour Chocolate & Patisserie School

Fri 22/8/13

Today, I began a 3 day chocolate flowers course, so I thought I'd give you some background on Savour.

Photo: Savour Chocolate & Patisserie School located in Wilson Ave, Brunswick

Savour Chocolate & Patisserie School was established in 2002 by Kirsten Tibballs. Kirsten is one of Australia's most internationally acclaimed chocolate & pastry chefs. She started out baking cakes with her friend at the age of 7, & from this humble beginning, progressed onto baking competitions, an apprenticeship & further education in Europe. Kirsten was a member of the Australian Pastry Team that competed in the World Pastry Championships in Las Vegas in 2004, where she was recognised as the best in the world for the hand-made chocolates she presented. She also won gold later that year at the Pastry Olympics in Germany. She is held in such high regard that she has judged the World Chocolate Masters in Paris, & in Japan at the Patisserie Grand Prix. Kirsten has appeared on Masterchef as a guest judge, & earlier this month, in the week of love, set the elimination challenge with the "Louros" entremet & later in the week, demonstrated the dessert "Eve".
Kirsten is very supportive of developing young talent in the field, & this evening, Savour is hosting an 8 course dessert degustation, featuring desserts from 4 top chefs including Adriano Zumbo. This is a fundraiser to support Deniz Karaca, who is the Australian representative at the World Chocolate Masters, to be held in Paris from 28/10/13 till 30/10/13.
The combination of business & family means Kirsten has to cut back somewhere, so most of the classes are ably taught by Paul Kennedy & Robyn Curnow. Both are amazing teachers & very knowledgeable in the fields of chocolate & pastry. There is a large variety of classes, including choux pastry & croquembouche, macarons, verrines, entremets, chocolates & pralines & chocolate showpieces & flowers. They cater to all levels of experience. 
Savour also has a shopfront that enables chocolatiers & pastry chefs access to ingredients & equipment that aren't generally available.

Photo: the Savour shop 
 

Photo: a wall of polycarbonate chocolate moulds. Above the moulds sits a display of chocolate showpieces & flowers. The flower piece we are doing is 2nd from the right & involves 4 different styles of flower.

 
Photo: Lunch is supplied for day classes.
 
At the moment, there are 2 other VIP students doing 3 month stints. Yuliana is due to finish next week & Ji Suk started around a week after me. Both girls are lovely & very friendly. Yuliana is from Sydney & is due to go back to Indonesia to finish organising her wedding in November. Once married, she & her husband will return to Sydney. Ji Suk has moved to Melbourne long term.
 
Photo: Ji Suk, myself & Yuliana

 
 
 
 
 



 

Thursday 22 August 2013

Night markets at Queen Victoria Markets

Thurs 22/8/13

Last night I ventured into the city to get a look at the night markets that are occasionally held at the Queen Victoria Markets. I was expecting to find all the stall holders that frequent the markets during the day, but this wasn't the case. Rather, it was food, alcohol & craft/artisan type stalls, all under one of the large sheds.

Photo: the shed all lit up


 

 

Photo: soup in a bread damper was very popular

Photo: Cannoli with ricotta
 
 

There were bands, including a one man band & a blues band which were really good &, would you believe, a silent disco. I saw people dancing with headphones on & thought, what the hell? They're dancing to music only they can hear, so it looks really strange. I don't know if they were all listening to the same music, as there appeared to be maybe 3 DJ's. ( Crystal says silent movies are also popular down here, where you sit in deck chairs out in the open, & listen to the movie with earbuds).

Photo: Silent disco dancers
 
Photo: These hand puppets were so like The Muppets!
 
 
Photo: Dinner - a pulled pork roll
 
 
 Photo: ....followed by dessert!