Bulla Cream Masterclass with George Calombaris
I feel like I’ve been starting a lot of blog posts with “I was one of the lucky bloggers chosen to..” and this is no exception. I was lucky enough to score an invite to the Bulla Cream Masterclass with Bulla Cream ambassador and celebrity chef, George Calombaris. Last year, Bulla ran a competition that asked Australians to upload their best original creme recipe, and ten lucky winners with their partners would win an all expense paid trip to Melbourne, to join George in a cream masterclass.
The lucky winners were put up in the luxurious Langham hotel overlooking Southbank. We all hopped on a bus and headed down to RAW Materials in Footscray.We were greeted with gorgeous canape to get our taste buds flowing.
Australia now has a proper crème fraiche! After lots of research, Bulla is proud to release their crème fraiche, so now we can make all those recipes we’ve seen Jamie Oliver and Nigella Lawson do, without using substitutes. This is great, as we now have a choice, I remember having to buy crème fraiche a while ago and there was only one brand on the market. And who wouldn’t trust the Bulla brand anyway?
We then gather round the kitchen, Masterchef masterclass style to watch George and Paul cook. On the menu, which the competition winners will have to recreate for lunch:
- Duck and Blackberry Pie, Mushroom Sauce and Coffee Crumble
- Potato, Cabbage and Bastourma Gratin
- Cypriot Grain Salad with Pomegranate and Crème Fraiche
- Olive Oil Chocolate Mousse, Pear, Red Wine and Spice
From there, it was up to the competition winners and their partners to cook up a storm for us all to dine on. They were broken into four groups; two focusing on the mains, and the other two on desserts. With an hour and a half to replicate what George had cooked, with help and supervision from a few chefs from George’s restaurants.
Then, it was time for us all to sit down with George and have the lunch the winners had been busy preparing.
The flavours were fantastic. A few people on the way home agreed the coffee crumble wasn’t necessary. The duck and berry combination with amazing mushroom sauce was divine. This could be easily made at home for your next dinner party.
The Cypriot Grain Salad with Pomegranate and Crème Fraiche was absolutely delicious. George had told us it was very popular at Hellenic, and it’s not hard to see why. A fantastic combination of flavours, textures, and colours. The sweetness of the raisins, and the crunchiness of the nuts… I can’t wait to make this at home.
I’ve made the olive oil chocolate mousse before, so I know it’s good. But the group was mixed on the verdict. This was most likely caused by the fact that one batch was fairly runny and oily, whilst the other was creamy and delicious. The praline crunch won everyone over though.
To see the winning recipes, or more on Bulla, head to www.creammasters.com.au