Tuesday, July 27, 2010

Brisbane Hilton Materclass 2010 - Adriano Zumbo and a whole lot more

Just a break from my normal postings. I haven't really been baking for a week due to a sinus infection but I did attend the Brisbane Hilton Masterclass, here are a couple of pics.

Brisbane Hilton Masterclass, pre kids I used to attend these every year, so it's been a few years since I attended one but it lived up to my fond memories and didn't disappoint. I had a great time despite being on a blend of antibiotics and other prescription medication for a super sinus infection. Yup that meant no wine tastings for me, so I'll only be sharing the food portion of the day's experiences with you.

Session 1 - Queensland Catch - Nick Holloway, Russell Armstrong and Nick Ryan

Australian seafood and award winning chefs,  9 o'clock in the morning seemed too early to be enjoying these delicious dishes, but no one at our table was complaining, or leaving behind a morsel.

My favorite was the Crayfish and Avocado dish

Chilled Salad of Freshwater Crayfish, Avocado Shiso Cress and Fresh Wasabi, Toasted Sesame and Soy

Seared Hervey Bay Scallops on Skordalia and Gazpacho Gel

Butter Poached Prawn and Spiced Lentil Toasty with yogurt, Cucumber and Curry Leaf

Diamond Scaled Mullet, Creamed Lemon Polenta and Pancetta on a Niciose Styled Salad of Green Beans, Tomato and Olives

Session 2 - Passionate Patissier Adriano Zumbo

Adriano Zumbo - ok you know I was going to be at this session. However we were all a bit surprised when the recipe stated Adriano was making schnitzel and wagyu. But don't fret it was soon revealed that there was no meat in sight and these were indeed sweet dishes.

Adriano was refreshingly down to earth. His satirical take on desserts was visually amazing, inspired  by afternoons watching his father play lawn bowls. The textures and tastes worked together perfectly which was of course not surprising from the current Australian patisserie king.

Moderator Alastair McLeod pried out a number of stories regarding Adriano's rise to fame.

It was interesting to note that Adriano believes that the consumer no longer want's 'just sweet' which was reflected in his demonstration. How can you argue with someone who in 3 years has built a reputation which results in his store closing at lunchtime due to the inability to keep up with demand. But I'm not completely convinced, although these dishes were quite amazing given a choice for a morning snack I would definitely choose a more simple and traditional sweet dish. I assume that Adriano and other pastry chef's palates may become jaded with the daily assault of macarons and other 'sweet' pieces that the rest of us crave.

Despite his appearances on Masterchef Adriano is not a performer he is a pastry chef. This was the session I was most looking forward to and I still feel lucky that I was able to attend.

Dessert 'Schnitzel'

'Wagyu Steak'

and of course what Zumbo experience would be complete without some macarons.

Spice and all things Nice Lundey Milan and Ian Hemphill

Lyndey Milan and Ian Hemphill are a moderators dream, performing perfectly to the crowd all the while spruiking their new book and Lyndey's new knife.

We get to mix up a spice mix and taste some dishes from their new book. I'm going to try out the recipe for Sticky Figs and Dates at home replacing the espresso with something a little more kid friendly.

spices to mix and Baharat Beef with Olives

 Sticky Figs and Dates in Expresso Syrup with a spiced yougurt

 Dukkah and Date Sandwich

The Master Baker - Peter Reinhart

Bread, Babka and spiritual enlightenment were on the menu at this session. I am without a doubt trying out the Chocolate Cinnamon Babka, not only was it delicious but it uses up 5 egg yolks. Wahoo, finally something to do with all those left overs from the macarons I've been making.

Selection of Breads

Chocolate and Cinnamon Babka inspired by that Sienfield episode

Chocolate on my Mind - Thomas Schnetzier

A presentation on chocolate, a box of Lindt to take home, and a delicious selection of chocolate petite fours to sample, this was a perfect session to end the day.

My pick of this tempting bunch was the Fleur de Sel Chocolate Mille Feuille

Fleur de Sel Chocolate Mille Feuille

Almond Gianduja Parfait Pops with Chocolate "Dukkah" and White Chocolate and Lime Curd Tartlet with Basil Infused Tapioca

Absinthe "Green Fairy" Truffle

Framboise Pate de Fruit with a Touch of Chocolate


  1. Oh my lord, where to start! Looks like you had an amazing time. I would have LOVED to have gone. The desert Snitzel and Wagu are just, wow! although I do hear what your saying about probably preferring a more traditional sweet. Still, what a visual experience! :)

  2. Dessert schniztel? I'm intrigued. what did it taste like?

  3. The dessert schniztel was completely amazing and consisted of 7 separate recipes including Garlic Almond Praline, Apple Puree, Coconut Dacquoise, Coconut Cream, Rose Gel, Potato Marshmallow and Thyme Crumbs.

    The texture and taste combination were faultless, and the story behind the dessert amusing. Adriano Zumbo is a true artist.

    But in the end I was thinking it kinda tastes like schniztel when I pop a bit too much cranberry jelly on top (ooops there goes any food cred I had).

  4. haha I admit I did a double take when I read that Zumbo was making schnitzel! It sounds quite mad (in a good way :) ). Thanks for the report Linda!

  5. Call me old fashioned, but I truly am a crayfish & avocado sort of girl! Looks stunning :) Dessert Shnitty is an interesting one. Cheers Anna

  6. Hi Linda!

    It was lovely meeting you over the weekend @masterclass and wow, you are fantastic baker yourself! :) nice one! keep it up!

    Keep baking,
    Rhonda :)

  7. OMg..how lucky were you to witness the genius of Adrian Zumbo. Everything looks outstanding. I so wish I could reach into the page and taste everything, especially the schnitzel(s)!