The modern technique of sweet cuisine with Brian Campbell

This is the Blog of Brian Campbell, currently Pastry Chef of Kermadec Restaurant on Aucklands buzzing Viaduct harbour complex.
 
His culinary history start back in Scotland where he grew up in the Islands in the North of Scotland called Lewis which has an abundance of seafood, amazing summer berries, Scotlands larder as it is often known, realising early that to progress he would need to leave in search of the best experience in some fantastic kitchens from Glasgow, Leeds, Bath and  London to the Midlands and Dartmouth, even the Isles of Scilly was a destination on the learning curve.
 
He was eventually tempted to New Zealand to become Pastry chef for the well regarded French Cafe in Auckland, then a chance came to work with Peter Thornley ,to go to Bracu,  a fantastic olive estate with an even better restaurant in the Bombay hills, ( not India) in the south of Auckland, it was to good to turn down. A year spent in the kitchens of Peter Thornley at Bracu came to an end when the chef moved on and reopened the brand new kitchens at Kermadec on Aucklands Viaduct, A natural move to join him with all the latest equipment and fantastic team arose.

This is his blog from modern Technique driven cooking , a quest for knowledge and invention to simple brasserie classics which should never be forgotten.
Read Brian's recipes >>