Black Star Pastry

14 December Mega-Cracker Lives!

admin — Tue, 14 Dec 2010 20:24:45 +0000

Everything is better mega. We created the Mega-Cracker in collaboration with Xou Creative, a bunch of designers who help me with all sorts of things technical and interesting. We got a die made to cut the design, then had it printed on the outside with brown paper and the inside with a retro geometric pattern. The thing is huge, and is terribly complicated to fold. But when it is made it is truly beautiful. We then stuff it with Christmassy things: a plum pudding, ginger ninjas in santa gear, cinnamon nuts, and macaroons. I couldn’t get an explosive pop to work like in a usual cracker so we added some rum balls rolled in popping candy. Sometimes a metaphor is better than nothing.

We were lucky enough to get the Mega Cracker featured in the Sun Herald’s Christmas Shopping Guide this year. It feeds four and makes an interesting gift. $40

10 December Flemington Markets

admin — Tue, 14 Dec 2010 19:45:31 +0000

Once a week I head out to Flemington markets to get the bulk of our fruit and vegetables. This way I am able to get a good understanding of what is in season and the savings we make allow us to keep our prices affordable. It is also a good way of getting in some daddy daughter time with Hannah, who is a real foodie. She comes back covered in all sorts of fruit that she’s snaffled. The van comes back full to the brim and the guys jump on the produce and turn it into the food you see in the shop.

12 December Ted’s Aussie Picnic

admin — Tue, 14 Dec 2010 19:23:44 +0000

My friend asked me to cater for a big Christmas party at his house. The theme was “Aussie Picnic” including a coffee machine and barista! We did hot dogs and rocket ship iceblocks for the kids, and of course ginger ninjas. The adults received an airline style compartment tray. It consisted of a Serrano ham sandwich, chicken pie and salad, frittata of smoked trout and lentils, lavosh crackers and prawn salad. But the real star was the Mega Pavlova, or Mega-Lova as we call it. We deconstruct a pavlova into its core textures and put it together in a way that you always get the crunch of meringue, the pillowy softness of marshmallow (which is threaded with sharp passionfruit jelly to cut the sweetness), whipped cream and summer fruit. We piped the cream, arranged the fruit and sliced it up in front of everybody for added drama! It was as big as we could fit in our oven and there was nothing left. Unbelievable!

6 December FastBreak Talk on Love

admin — Tue, 14 Dec 2010 19:00:01 +0000

Finally I have been asked to be a guest speaker at the Fastbreak series at the Powerhouse Museum. I set up a breakfast once a month and five “industry leaders” talk for five minutes on a set topic. This time the topic was “love”. I made a real effort with the food: chocolate custard with chestnut honey and figs, rum balls with popping candy, bircher muesli with rose petals and pistachios, strawberries and cream. Very romantic.

I spoke on what I love about food. I love the creativity, the community and giving, which is the essence of hospitality. And of course a little mention of my wife( and soul mate). We have known each other since we were five and in love for almost 20 years! It’s almost embarrassing telling the story because it is so soppy but it does happen to a lucky few.

30 November BlackStar Christmas Party

admin — Tue, 14 Dec 2010 18:30:08 +0000

Another massive and busy year at BlackStar. A big blur of cooking, faces, coffee, early mornings and late nights. It seems each month the place looks smaller as we accumulate more staff. It’s like life on the Beatle’s Yellow Submarine! (most days).

I wanted to give the guys a real treat this year so the BlackStar Christmas party was held at Tomislav Restaurant. We had long tables on the balcony overlooking the city filled with 24 beautiful Newtown types tucking into molecular bistro food. (And affordable wine lucky for me!) The standout dish was a prawn and saffron risotto made with pilaf. It had incredible lightness and full flavour. The powdered foie gras (I didn’t know goose liver grew in the ground!) on the vegetarian main was cold and delicious, paired with gazpacho.

We then hung out at Love Tilly Devine, a really brave and interesting wine bar. One of the owners has stocked the wine list with rare stuff that he has collected through his career. Must be hard to let it go but it makes for a truly unique place. Loved it. They also serve platters of sliced smallgoods. Very Continental.

I wonder if anyone thought the service was patchy the next day?…?

November 11 Greenpeace GM Wheat Debate

editor — Thu, 18 Nov 2010 01:05:32 +0000

For our last event at the Crave Sydney Food Festival we were asked to cater for Green peace. I did four items, all organic. The night consisted of a discussion on Genetically modified wheat with speakers including Michael from Brasserie Bread and Peter Gilmore (my old boss) from Quay. It was eye opening and I think there should be laws about the growing of GM wheat, especially compulsory labeling of GM products.

Anyway I thought since it was a night dedicated to science and real food it would be interesting to confront people with a cocktail in a test tube that was actually made from organic ingredients. It was a variation of the Tomislav test tube: Violet granita with wheat beer. It was actually delicious but maybe a little too confronting! Many guests just could not even contemplate bringing a test tube (evil!) to their mouths no matter how good it tastes. We also did a greek pastry of stinging nettles and parmesan. Read more about the GM wheat debate…

November 8 Pudding Day

editor — Mon, 15 Nov 2010 12:17:15 +0000

Old Skool.

Today was pudding day at Blackstar. We get Aunty Val in to help us make up the puddings for Christmas. The recipe belonged to her grandmother so it is the real deal. We even get dressed up in 30s gear for the occasion. Last year they were really good and sold in a flash. Full of Christmas flavour. This year they will be even better because we are using all organic ingredients. The fruit is macerated in OP rum for a week and then the pudding is made up and wrapped in calico and tied up extremely tight. It is then boiled for six hours and then matured for a month before we allow it to be sold. It is the essence of Slow Food don’t you think?

23 November Urban Walkabout Newtown

editor — Mon, 15 Nov 2010 12:00:32 +0000

Interview

Urban walkabout is a free guide that shows the interesting places in an area. You can follow the guide from place to place, which is great for exploring an area of Sydney. Even if you were born on these streets I guarantee you will find some new discoveries.

Today the Newtown guide was released and we are in it, as well as Oscillate Wildly and Newspaper Taxi.

I also gave an interview for their website which explains my philosophy on food, the shop and my work. It was good to do because it made me assess what I do and why I do what I do. If you would like to read it you can go to http://urbanwalkabout.com/sydney/lets-talkabout/.

November 14 Newtown Festival

editor — Mon, 15 Nov 2010 11:28:12 +0000

Happy Birthday BlackStar!

Two years ago we opened our doors for the Newtown Festival so when it rolls around again I’m always in an exceptionally good mood. This year it was exceptionally hot and ice tea and summer lattes were the big hits of the day. I love to reminisce on the early days. There was no telling how busy we were to become, frankly, we haven’t had a spare moment for two years and I feel I have the people of Newtown and all our other customers to thank for that.

I did a gozleme run to the festival for staff meals and had to make my way back with a triple stack. That drew tons of attention I can tell you.

So what’s in store for the year ahead? More innovative food, lighter, healthier options, more organic ingredients, maybe a few techniques from molecular cooking. Can’t wait to see it unfold…

31 October Eclair no. 7 Best thing to eat in Sydney!

editor — Mon, 15 Nov 2010 11:02:51 +0000

Éclair madness

We have somehow been given the honour of having the no. 8 must eat things in Sydney! The Chocolate éclair! I knew it was good but I didn’t know it was that good! It is made with great Valhrona chocolate and has a bitter chocolate glaze. I’m very honoured and the guys are gearing up to make a lot more éclairs in the future.