By Dean Brettschneider & Mark McDonough; Random House NZ
Following the rise of the so-called ’third wave’ of coffee shops those ultra-quality-conscious gourmet outlets set up by Aussies and New Zealanders largely in London is bakery about to see a similar trend? The word in NPD circles is that Down Under is the new destination of choice for overseas reconnaissance and product inspiration (or should we say, foreign jollies on the expenses account).
Arriving in the wake of our own Dan Lepard is self-styled ’Global Baker’ Dean Brettschneider. The New Zealander has Baker & Spice Shanghai, local TV appearances and five bakery books under his belt. His latest publication sees him marrying the worlds of baking and cooking. Co-written with chef Mark McDonough of the acclaimed Auckland café Zarbo, which also houses a Brettschneider ’micro bakery’, the recipes contain not only bread and sweets, but creative deli-style serving suggestions.
One such idea is a whipped brie and crouton millefeuille with rocket salad (pictured). Another doubles as a useful way of using up old bagels: thinly slice and oven-dry the bagels to make attractive looking dippers for hummus or olive tapenade.
Breads range from classics such as a Poilâne-style loaf to simple but transformative tweaks, such as the sunflower seed rolls that are brought to life with the addition of smoked paprika. Another eye-catching loaf is the chunky apple, roasted hazelnut, thyme and Cabernet Sauvignon bread.
A selection of patisserie, desserts, cakes and biscuits sandwiches the mains and entrée courses from McDonough, who provides ample inspiration for anyone going down the deli-bakery-café route.
l See 14 January issue of BB for an exclusive Turkish sandwich bread masterclass from Dean Brettschneider