BARKER'S nEwSlEttER - Barkersfruit.biz

NZ pastry Team Demo at Fine foods nz
Verrines - demonstrated by Vivian Clarke
and this year’s team
displayed their
patisserie skill and
flair in an interactive
demonstration.”
How did the NZPT
demonstration go?
‘It went really well.
We had an interactive
demonstration where we
allowed people to taste
the product and fillings as
we were creating them.
We made a gateaux and
desserts that were later
available at the Barker’s
stand, showcasing the
fillings and Barker’s
products. This type of
demonstration also
provides a way for us to
show how to use food
products. Techniques to
incorporate product like
the Barker’s Patisserie
Fillings into a dish and
FINE FOOD NZ
(interview with Marcus Braun - continued
from front page)
‘apply it with a twist’. It
was well received and
we were approached by
several people concerning
sponsorship, which was
part of why the team
were demonstrating.
The World Junior Pastry
Championships are to
be held in Rimini Italy
in January 2013. NZPT
will be competing in
this 'invite only' event.
We actually auctioned
off the Macaron Tower
and made $500 towards
expenses for the team.”
“As pictured the Macaron
Mini Tower using Barker's
Lemon Curd, Lime
Curd and Blackcurrant
Patisserie Filling was a
kaleidoscope of colour
and great taste. (Here’s
a tip - using Barker’s
piping bags can make
creating these easier).
The Verrines were a test
of food artistry coupled
with an explosion of
delicate flavours that
complimented each
other. It demonstrated
exceptionally well that
using Barker’s products
can be a winning
formula and both recipes
would work well in your
business.”
"This event provides an
opportunity to showcase
patisserie, promote
interest and sponsorship
as well as let students
perform on a grand
stage."
What is a highlight
for you at this type of
event?
“Apart from the work I
was doing here, it has
to be the opportunity to
network with industry
people, meet suppliers,
making new contacts
and creating working
relationships. It is great
to meet and greet the
suppliers whose products
I use.”
Macaroon Mini Tower
- demonstrated by Sarah Harrap
INGREDIENTS:
250g sugar
250 g ground almonds
190g egg white
212g icing sugar
Colour to desired shade
METHOD:
1. Blitz the icing sugar and ground almonds together.
2. Make a French meringue.
3. Add colour into the meringue, mixing it through evenly.
4. Fold in the dried mix until it is glossy and losing some of it's volume.
5. Using a plain nozzle pipe the mixture onto a silpat.
7. Bake at 150°C for 10 to 15 minutes..
8. Allow the macaroon to cool completely before removing from the silpat.
9. Pipe a thin ring of flavoured ganache around the outside of the
macaroon shell. Pipe with desired Barker's filling in the centre of the
shell, then sandwich together.
• Yellow - BARKER'S Lemon Curd
• Green - BARKER'S Lime Curd
• Purple - BARKER'S Blackcurrant Patisserie Filling
Ipad winner!!
CONGRATULATIONS to Scottie
Hansen from Eden Park Catering
- winner of the IPAD 2 from the
Winning Wheel competition
at Fine Food NZ - receiving his
prize from Clinton Gates.
To select the right product for your application we welcome your enquiry
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