Tastemakers
A collaborative visual campaign for Irving & Powell featuring some of
Australia’s most loved foodies.
Berkelo Bakery
One thing you should know about me is: I love a good coffee. Can’t start the day without one. And once I’m onto a good thing - I stick to it. So I’m incredibly fortunate to have Berkelo at the top of her street - a quick walk from my home.
Berkelo, is the much-loved baby of chef Tom Eadie, a former chef-turned-obsessive-baker. He has surrounded himself with the most wonderful team. Everyone you meet at Berkelo has the utmost love and passion for what they do.
“Some days I almost can’t go in there. The smell of bread, pastry and Gruyère is almost too much. It’s like a big bakery cuddle. It just warms the cockles,” said Vic.
A few weeks ago we had a lovely morning taking over the Mosman cafe to photograph a small part of the Irving & Powell collection. The team, Laura, Franck, Viv and Cherylin, were up for modelling some of the pieces, which made it a perfect celebration of my love for my favourite local: Irving & Powell and Berkelo.
There was such a lovely buzz in the air as the team worked away (we interrupted the busiest part of their day - and there was not an air of stress at all - they were so relaxed about it all. Probably why I love going there so much).
Everyone at Irving & Powell knows about my obsession with Berkelo’s to-die for Jalapeno bread.
How does I like to eat it? With Andy Hearnden’s Roast Chicken Salad - of course with a little twist! Perfect for easy summer lunches - this salad and bread combo is fabulously moorish - of course it wouldn’t be fair if we didn't share....
Chicken Ingredients
1 chicken
150g unsalted butter, softened
3 garlic cloves, crushed
1 tsp celery salt
1 tsp cumin
2 tsp smoked paprika
(**I cheated here and used Old Bay seasoning instead)
1 tsp ground black pepper
2 tsp salt
Zest of 1 lemon + half lemon for chicken
Method
To make your compound butter, simply mix everything together.
For your chicken, take one 1/3 of the butter and place it under the skin of the chicken on top of the breasts. Massage it so it completely covers the flesh.
Put half a lemon in the chicken cavity and tie the legs together.
Spread the rest of the butter all over the chicken skin.
Place in a 200c oven and cook until the internal temp at the thickest point reaches 70c or 160f.
Once cooked, let it rest for at least 10 minutes before you carve it.
Salad Ingredients
1 corn cob, sliced off the cob
1 asparagus bunch, sliced thin
2 spring onions, sliced thin
Small handful of fresh oregano
Small handful of fresh basil, torn
100g of kalamata olives, sliced thin
300g Israeli couscous
450g boiling water
1 lime
To Serve
1 Berkelo Jalapeno Bread
1 cup Greek Yoghurt
Lemon Juice
Method
Turn the oven to low – Heat the Jalapeno Bread
Cook the couscous to packet instructions.
Sauté the corn and asparagus for 4 minutes on high heat.
To assemble the salad, simply mix the other fresh ingredients with the corn and asparagus through the couscous.
For the dressing, use the butter that’s left over from roasting the chicken (pan juices).
Mix 1 cup of Greek Yoghurt with lemon juice, salt & pepper. Add a big dollop to your serving.
Enjoy!
Berkelo has four locations in Sydney's Northern Beaches: Brookvale, Manly, Mona Vale and Mosman. And a soon to be seasonal garden eatery serving simple food and drinks in Terrey Hills. You can follow the new ventures journey here.
Art Direction, Styling & Copy: Victoria McEvoy
Photography: Anna Hamilton