In Kermadec Brasserie I have the Creme Brulee which is firmly rooted on the menu, I cant touch it, it wont come of the menu as it is by far way to popular, maybe tweak the Garnish here and there but essentially it has to be on there to keep the customers happy.
Moving to the restaurant The Sorbet Balloon is much the same, the first I heard of this technique was from Ben Roche on one of Moto Restaurant many youtube videos, after much practice trying to perfect the balloons i figure out a cost effective, consistant way to make them. and then bought the injection kit for the siphon which meant I could fill the Balloon with an Espuma. This is now the dish I cant really take off menu now. As with the Brulee the flavours change with the seasons.
We are entering Winter here in New Zealand and with that feijoas are in full flow, part of the Guava family they grow in many New Zealanders back gardens and seems they are as much a part of the kiwi lifestyle as the Kiwifruit. The Balloon on the new winter menu is Feijioa, filled with a Salted Caramel Espuma, comes with Dulce de Leche in dedication of my Argentinian sous Pastry Chef Juan, Poached Granny smith Apple, Apple tuile that i have shaped into an apple leaf using a leaf press, Ginger Ice Cream and Feijoa Microwave cake. I think it is one of the most modern interpretations of the fruit much loved by the kiwis.
The Feijoa microwave cake is made using Freeze dried Feijoa from Tommy at Fresh as, get some, it is so good, I powder it, blend egg whites, almond powder , fructose, Freeze dried feijoa, and a little flour and charge it in a siphon letting it rest for 1 day then releasing some into a plastic cup , microwave for thirty seconds and you get the mi cake, Adrias technique my interpretation.
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