King of the crumble
SYDNEY chef Luke Stack loves a fiery kitchen.
So it wasn’t an issue working with hot-headed celebrity chef Gordon Ramsay in London before opening his own dessert bar Crumble Top in Newtown this year.
In fact, Stack says Ramsay taught him heaps of lessons about good food, fast service and delivering the best.
“The training I received at the Gordon Ramsay restaurant was high pressured and fast paced.”
Stack who has worked in kitchens across the world including Paris, Sardinia, Dubai and as Ramsay’s sous-chef in London in 2006 says kitchens are ‘hot zones’ in Michelin star restaurants.
“And the head chefs of these restaurants (and Ramsay) are just as fiery as you see them on television which makes it so important ... we only serve the best food,’’ he says.
“If it’s not up to scratch, it’s not going to be served and we’re just going to have to keep remaking it until it’s perfect.”
Stack uses the same dedication and discipline to deliver perfection in his own dessert parlour, Crumble Top. A common concept in Europe but new here, Stack says the dessert bar offers Australians the chance to create and eat the type of dessert “Grandma” used to make – without the fuss.
Customers piece together their own creation in three steps. They select the filling, choose the topping and pick sides.
“I had the idea when I had some rhubarb from the farmers market and cooked it into a crumble. I served it to my family and everyone went silent (I could tell they were enjoying it so much).”
Stacks says unlike Europe, crumbles are not considered winter desserts here.
“Summer’s fresh fruits and berries are just as delicious and do exceptionally well as fillings and even sides.”
For the festive season Stack recommends trying something more decadent like the white chocolate and raspberry pudding with white chocolate macadamia crumble, coconut and pandan custard with toasted coconut ice cream.
“I’m looking forward to the summer menu where we can use peaches, plums, nectarines and apricots.”
For more details: crumbletop.com.au
Luke Stack serves up crumbles in Newtown. Picture: Craig Wilson