SWEET TALK

DESSERT MAE­STRO BRIAN CAMP­BELL PUTS HIS OWN SPIN ON THE SWEET TREATS OF ASIA.

Cuisine - - CONTENTS - Recipes & food styling Brian Camp­bell / Pho­tog­ra­phy Tony Ny­berg / Styling Fiona Las­celles

Brian Camp­bell of Miann cre­ates beau­ti­ful Asian­in­flu­enced desserts

BRIAN AND ROSELLE Camp­bell opened their first dessert restau­rant, Miann, in down­town Auck­land just over a year ago. The hus­band-and-wife duo (above) have re­cently ex­panded, adding to their Fort St flag­ship with a new choco­late bou­tique just around the cor­ner in Brit­o­mart. Brian is one of New Zealand’s most ac­com­plished dessert chefs, hav­ing worked in some of the UK and Europe’s top Miche­lin-starred kitchens. Hail­ing from the Scot­tish Isle of Lewis, he moved to Auck­land 11 years ago af­ter be­ing ap­proached by Si­mon Wright of The French Café, who of­fered him a job on the rec­om­men­da­tion of a mutual friend. While work­ing for restau­rant group The Hip Group (he helped them set up dessert restau­rant Milse), he met Roselle, her­self a hos­pi­tal­ity pro­fes­sional who now man­ages Miann. Run­ning their own business al­lows the pair to spend time with each other, no easy feat in their in­dus­try. For this is­sue, we asked Brian to cre­ate some beau­ti­ful Asian-in­flu­enced desserts. He cred­its Roselle and her Filipino fam­ily as an ex­cel­lent source of in­spi­ra­tion.

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