Pete Campbell, a culinary legend who captured hearts (and taste buds) on MasterChef Australia, has found a kindred spirit in Ezra Brooks Kentucky Straight Bourbon. The former corporate executive turned tattoo artist and chef has seamlessly transitioned his passion for bold flavours into the world of spirits that marries the complexity of bourbon with food.
Ezra Brooks: A Bourbon to Behold. Before diving into Campbell’s creations, let’s explore the spirit that inspires them. Hailing from the heart of Kentucky, Ezra Brooks is a bourbon with a rich heritage. Aged for seven years in new, charred white oak barrels, it boasts a robust character with notes of caramel, vanilla, spice, and chocolate. The barrel strength bottling ensures a concentrated flavour profile that provides a solid foundation for Campbell’s culinary experiments.
Oyster Mushrooms with Bourbon Bearnaise
Bourbon Bearnaise Recipe
Ingredients:
● 4 tbsp Ezra Brooks Kentucky Straight Bourbon
● 2 tbsp Rice Wine Vinegar
● 225g Clarified Butter
● 3 Egg Yolks
● Salt
Method:
1. Combine Ezra Brooks Kentucky Straight Bourbon and vinegar in a pan and reduce
by half.
2. Add liquid and egg yolks to a stick blender canister, blend to combine.
3. While blending, stream in warm clarified butter to emulsify.
4. Season with salt to taste.
Oyster Mushroom Recipe
Ingredients:
● 400g Oyster Mushrooms
● 2 tbsp Butter
● 2 tbsp Olive Oil
● 1/2 cup Stock
● 1 tbsp Seaweed Seasoning*
● Salt & Pepper
Method:
1. In a smoking hot pan, add the Oil and butter then toss in the mushroom cap side
down.
2. Cook for about 2 minutes then flip to stem side down and cook for another 2 minutes,
after 4 minutes you should see a nice golden crust forming.
3. To deglaze the pan, add your chosen stock along with a little splash of Ezra Brooks
Kentucky Straight Bourbon for good measure. This will cook off quite quickly but also
help finish off the cooking of the mushrooms as they soak up the flavour.
4. Once done, remove the mushrooms and arrange on a plate.
5. Season with salt, pepper and Seaweed Seasoning (optional but highly encouraged)
6. Serve with Bourbon Bournaise
Sticky Bourbon Glazed Pork Belly with Pickled Turnip
Ezra Brooks Glaze
Ingredients:
● 1/2 cup Ezra Brooks Kentucky Straight Bourbon
● 1 cup Stock
● 1 cup Brown Sugar
● 3 tbsp Honey
● 2 tbsp Gochujang
● 1 tsp Soy Sauce
● 1 tsp Oyster Sauce
● White & Black pepper
Method:
1. Add Sugar, Honey and Stock to a pot over medium high heat and whisk to combine.
2. Once Sugar has completely dissolved and the mix is bubbling, add Ezra Brooks
Kentucky Straight Bourbon and whisk to prevent mix overflowing.
3. Take the mix to the edge, quite dark but just before burnt.
4. Turn off the heat and whisk in remaining ingredients, adding pepper to taste.
5. Allow the mix to cool and thicken, which will make glazing more effective.
Pork Belly Recipe
Ingredients:
● 1kg Pork Belly
● 2 cups Stock
Method:
1. Chop the Pork Belly into 2 or 4 equal pieces.
2. Place pork into a sous vide bag along with your chosen stock and cook at 75ºC for 8
hours (alternative you could use a slow cooker)
3. Once done, allow to cool in the bag then remove the Pork, pat dry with a paper towel
and cover with the Glaze
4. Finish the Pork on the bbq over very high heat, continue turning and glazing until
very dark and sticky
Pickled Turnip Garnish
Ingredients:
● 1 Turnip
● 300g Boiling Water
● 200g Rice Wine Vinegar
● 100g Sugar
● Salt
Method:
1. Combine boiling water, vinegar, sugar and a pinch of salt in a container and mix to
combine
2. Slice Turnip to 2mm thickness on a mandolin
3. Add turnip to pickling liquid and leave to infuse for at least 2 hours, but the longer the
better
New Fashioned
Ingredients:
● 60ml Ezra Brooks Kentucky Straight Bourbon
● 15ml Yuzu Syrup
● 5ml Water
● 2 dashes of Bitters
● A few drops of Grapefruit Oil*
Method:
1. In a glass, pour Ezra Brooks Kentucky Straight Bourbon, Yuzu Syrup, Water and
Bitters over ice
2. Stir to combine
3. Finish with a few drops of Grapefruit Oil on top
*To make Grapefruit Oil, blitz 1 part Grapefruit Peel to 4 parts neutral oil until warm. Leave to infuse overnight then strain.
