King of the crum­ble

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Janita Singh

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: crum­ble­

Luke Stack serves up crum­bles in New­town. Pic­ture: Craig Wil­son

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