Loaf is the brainchild of celebrity chef Sean Armstrong. His
vision of producing high quality handcrafted breads & baked goods led to
the opening of Loaf bakery in Auckland, New Zealand in 2004.
I
was invited to have a up close & personal evening at TOTT with Loaf celebrity
Chef, Sean Armstrong where he used his Loaf products to whip up some tasty
home-cooked delights. I am truly amazed by Chef Armstrong’s cooking skills, he actually
whipped up four easy & yet mouth-watering dishes within an hour. I dared to
say that the taste & presentation of his dishes are even better than some
restaurants!
He
put up “Walnut, Fig & Parmesan Crusted Chicken” as his main course. Loaf’s
Walnut & Fig Sourdough were used here as the crumbs to coat the chicken
breasts before pan fried till golden brown on both sides. He then laid sliced
buffalo mozzarella & prosciutto on a piece of chicken breast & covered
another piece of chicken on top to form a chicken sandwich. They were then further
cooked in oven for another 10mins.
Chef Armstrong drizzle some Balsamic sauce over the chicken
Don’t the chicken appeared alluring ;P
Next he used Loaf’s Ciabatta to create another brilliant
side dish called "Truffle Stuffed Volcanic Ciabatta”. Mascarpone
cheese was mixed with parmesan cheese, truffle oil & seasonings before
piped into the bread. These bread were then baked under a high heat of 2000C.
Noticed how the cheese oozed out of the bread? This is indeed very addictive
& I reckoned that you simply can’t stop after eating one!
Chef Armstrong came up with 2 desserts, “Rhubarb
& Chocolate Fool” & “Grilled Lemon Loaf with blueberry compote,
mascarpone & mint sugar”
“Rhubarb & Chocolate Fool” used Loaf’s
Threesome chocolate cake & transformed them into salivating dessert. It was
paired with rhubarb (cooked in orange juice), whipped yoghurt cream &
finally drizzled with Butterscotch sauce. There was a well balance of sweetness
from the cake & tart from the rhubarb & whipped yoghurt cream.
Not hard to guess the ingredients of the
second desserts, “Grilled Lemon Loaf with blueberry compote, mascarpone &
mint sugar”. He simply used Loaf’s
perfect Lemon Cake & char-grilled on both sides of cake. Pairing with
blueberry compote (cooked in red wine!), a spoon of mascarpone & generous
sprinkle with the mint sugar. This is my first time seeing cakes being
char-grilled, it looked really pretty with the grilled marks =) I love the mint
sugar as well, very refreshing taste as you bite into the mint!
Salivating at Chef Armstrong’s creations?
Do hop over
http://www.loaf.co.nz/recipes to check out on more of his recipes. I would like to take this opportunity to
thank Priscilla, Farah & Ola from Mutant communications for the invite to
this fabulous event with Chef Armstrong. I did learn a few tips from him &
is looking forward to any future events.
