stdClass Object ( [id] => 1184500 [title] => Biser mora otišao Rumunju Sbanci, goste oduševio otočki street food [alias] => biser-mora-otisao-rumunju-sbanci-goste-odusevio-otocki-street-food [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Pobjednik 17. Bisera mora je rumunjski kuhar Alexandru Sbancu, a drugoplasirani splitski chef Petar Vlak koji je karijeru započeo radeći s Mirom Bogdanovićem. U završnici ovogodišnjeg Biser mora u Supetru natjecalo se pet finalista koji su se pokazali najboljima u seniorskim kategorijama, a nadmetali su se u "black boxu". Zadatak im je bio da se snađu s namirnicama koje su dobili netom prije natjecanja, te osmisle i skuhaju tri slijeda te pokažu tko je najbolji kuhar manifestacije koju su po 17. put organizirali Šefovi kuhinja mediteranskih i europskih regija.

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image

Petar Vlak

Foto: ŠKMER
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"Prvi put sam na Biseru mora, a do sada sam se natjecao u nizu zemalja. Specijalnosti su mediteranska i orijentalna kuhinja, a po mišljenju žirija izgleda da sam se dobro snašao u black boxu, dakle, u kuhanju s namirnicama koje su nam dodijeljene pred samo natjecanje. Tražila se brzina i kreativnost, a to mi nije bio problem jer takav mi je uostalom i posao u restoranu Chez In gdje sam executive chef" – kazao je Sbancu (37), chef iz Iasija u Rumunjskoj.

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Kužinavalo se i vani i unutra

Foto: ŠKMER
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Juniorski prvak Bisera mora je Vehid Šaldić (22), a i sam je prvi put nastupio na Biseru mora. Zaljubljenik je u molekularnu kuhinju iz Bosne i Hercegovine koji karijeru gradi u Hrvatskoj. Natjecao se u čak 12 kategorija.

"Nema što nisam kuhao u tri dana natjecanja i osvojio 12 medalja, a planovi su i dalje učiti te uzeti još više medalja na idućem Biseru mora. Srednju školu sam završio u Puli, a prve korake na natjecanjima sam napravio uz mentora Erika Glavicu. Radim u hotelu Pinija u Petrčanima kod Zadra, volim moderna riblja jela i uz to molekularnu kuhinju. Kako bi napredovao, čitam jako puno knjiga, educiram se kod kolega koji su specijalisti, a posljednje dvije godine i u inozemstvu" – kazao je Šaldić.

Uporedo s natjecanjima, održani su brojni cooking showovi i radionice renomiranih kuhara. Između ostalog, Ivana Bradarić, splitska pastry chefica i voditeljica slastičarskih edukacija ŠKMER Akademije, pokazala je pripremu Banoffee pie u modernim restoranskim varijantama. Bila je tu varijanta poslužena u tacosu, kao i dekonstrukcija ove slastice sa zlatnim prahom, crumbleom i posložena kako bi privukla goste boljih restorana.

"To je engleska je desertna pita napravljena od banana, vrhnja i gustog umaka od karamele, kombinirana na podlozi od keksa ili ona od mrvljenih keksa i maslaca. Radilo se o dekonstrukciji klasičnog deserta, a bilo je važno da recept slastice zadrži glavne sastojke kao što su banana i karamela. Košarica u drugoj varijanti koju smo pripremali nije bila tipična okrugla od prhkog tijesta, nego u obliku mini tacosa, što je bio autorski dodatak" - navela je Bradarić.

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Vitalac burger

Foto: ŠKMER
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Prezentacija vitalac burgera na Biseru mora, moderne izvedenice drevnog bračkog pastirskog jela koju je osmislio chef Josip Vrsalović iz Gornjeg Humca, pokazala se kao uspjeli otočki street food.

Vitalac se pravi od janjeće jetre, srca, pluća, plućne maramice i tankih crijeva, a za zaokružiti otočku priču, Vrsalović je osmislio i umak s Bračkim varenikom. Taj zaštićeni otočki pripravak od vinskog mošta se još u 19. stoljeću izvozio s otoka u Beč, a izvrstan je dodatak mesu, umacima, pa i slasticama.

"Vitalac burger nije nastao odjednom, počelo je prvim mojim doticajem s autohtonom kuhinjom otoka Brača, još dok sam dijete bio i "zamotao" prvi vitalac. Kasnije, ulaskom u gastronomske vode susrećem se s problemom koji muči mnoge kolege kuhare i chefove; što s ostacima odnosno janjećim iznutricama koje nam ostaju nakon raznoraznih slavlja, pričesti, vjenčanja?! Tu se već počinju javljati raznorazne ideje te prvi obrisi nastajanja burgera, a realizacija same ideje se poklopila dolaskom modernog street fooda na našu gastro scenu" - kazao je Vrsalović, član ŠKMER-a s nizom medalja s domaćih i međunarodnih natjecanja.

Kako tradicionalni deserti dobivaju novu formu sljubljivanjem s koktelima u mozaiku složenog enogastronomskog užitka, pokazao je mr.sc. Igor Černjul uz primjenu molekularne miksologije, home made proizvoda i pripravaka.

Pripremio je istarsku supu, desert od prepečenog kruha, u varijanti sa spužvom naranče, pjenicom od maslinovog ulja i merlotom umjesto tradicionalnog terana. Ovaj master class bio je prilika da se okupljeni upoznaju i s craft ginom Poetica kojeg je Černjul iskoristio u pripremi slastice "žavajon i kafe". Napravljen je od borovicama s području sela Majići u Vrgorcu, dodatno aromatiziran biokovskim travama i neretvanskim agrumima.

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Banoffee Pie dekonstrukcija Ivane Bradarić

Foto: ŠKMER
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BANOFFEE PIE

Crumble od lješnjaka:

50 g lješnjaka

50 g maslaca

85 g brašna

50 g šećera

malo cimeta

Sve suhe sastojke izmiješajte s hladnim maslom i napraviti mrvičasto tijesto.

 

Karamela:

200 g šećera

200 g vrhnja QimiQ sahne base

20 g maslaca

Šećer u vrućoj tavi karamelizirajte te dodajte slatko vrhnje. Maknuti ga s vatre, pa umiješajte maslac.

 

Karamelizirana banana:

Bananu isijecite na kolutiće ili po dužini, pa pospite šećerom i karamelizirajte u tavi.

 

Prhko tijesto tacos košarice:

480 g glatkog brašna

190 g šećera u prahu

70 g badem brašna

240 g maslaca

100 g jaja

Brašno, badem, šećer u prahu i mekani maslac izmiksajte na srednjoj brzini dok smjesa ne postane mrvičasta. Dodajte razmućena jaja i miješajte dok se ne formira tijesto. Razvaljajte tijesto i zatim ga odmorite u frižideru 2 sata. Izrežite ga na željene oblike ili utisnite u kalup, pa ispecite 15-20 minuta pećnici koju ste ugrijali na 160 C.

 

QimiQ whip:

200 g QimiQ vrhnja

2 g vanilija ekstrakta ili praha

15 g šećera u prahu

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Alexandru Sbancu

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Alexandru Sbancu

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Alexandru Sbancu

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Banoffee Pie dekonstrukcija Ivane Bradarić

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Kužinavalo se i vani i unutra

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Petar Vlak

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Vitalac burger

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Pobjednik 17. Bisera mora je rumunjski kuhar Alexandru Sbancu, a drugoplasirani splitski chef Petar Vlak koji je karijeru započeo radeći s Mirom Bogdanovićem. U završnici ovogodišnjeg Biser mora u Supetru natjecalo se pet finalista koji su se pokazali najboljima u seniorskim kategorijama, a nadmetali su se u "black boxu". Zadatak im je bio da se snađu s namirnicama koje su dobili netom prije natjecanja, te osmisle i skuhaju tri slijeda te pokažu tko je najbolji kuhar manifestacije koju su po 17. put organizirali Šefovi kuhinja mediteranskih i europskih regija.

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Petar Vlak

Foto: ŠKMER
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"Prvi put sam na Biseru mora, a do sada sam se natjecao u nizu zemalja. Specijalnosti su mediteranska i orijentalna kuhinja, a po mišljenju žirija izgleda da sam se dobro snašao u black boxu, dakle, u kuhanju s namirnicama koje su nam dodijeljene pred samo natjecanje. Tražila se brzina i kreativnost, a to mi nije bio problem jer takav mi je uostalom i posao u restoranu Chez In gdje sam executive chef" – kazao je Sbancu (37), chef iz Iasija u Rumunjskoj.

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image

Kužinavalo se i vani i unutra

Foto: ŠKMER
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Juniorski prvak Bisera mora je Vehid Šaldić (22), a i sam je prvi put nastupio na Biseru mora. Zaljubljenik je u molekularnu kuhinju iz Bosne i Hercegovine koji karijeru gradi u Hrvatskoj. Natjecao se u čak 12 kategorija.

"Nema što nisam kuhao u tri dana natjecanja i osvojio 12 medalja, a planovi su i dalje učiti te uzeti još više medalja na idućem Biseru mora. Srednju školu sam završio u Puli, a prve korake na natjecanjima sam napravio uz mentora Erika Glavicu. Radim u hotelu Pinija u Petrčanima kod Zadra, volim moderna riblja jela i uz to molekularnu kuhinju. Kako bi napredovao, čitam jako puno knjiga, educiram se kod kolega koji su specijalisti, a posljednje dvije godine i u inozemstvu" – kazao je Šaldić.

Uporedo s natjecanjima, održani su brojni cooking showovi i radionice renomiranih kuhara. Između ostalog, Ivana Bradarić, splitska pastry chefica i voditeljica slastičarskih edukacija ŠKMER Akademije, pokazala je pripremu Banoffee pie u modernim restoranskim varijantama. Bila je tu varijanta poslužena u tacosu, kao i dekonstrukcija ove slastice sa zlatnim prahom, crumbleom i posložena kako bi privukla goste boljih restorana.

"To je engleska je desertna pita napravljena od banana, vrhnja i gustog umaka od karamele, kombinirana na podlozi od keksa ili ona od mrvljenih keksa i maslaca. Radilo se o dekonstrukciji klasičnog deserta, a bilo je važno da recept slastice zadrži glavne sastojke kao što su banana i karamela. Košarica u drugoj varijanti koju smo pripremali nije bila tipična okrugla od prhkog tijesta, nego u obliku mini tacosa, što je bio autorski dodatak" - navela je Bradarić.

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image

Vitalac burger

Foto: ŠKMER
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Prezentacija vitalac burgera na Biseru mora, moderne izvedenice drevnog bračkog pastirskog jela koju je osmislio chef Josip Vrsalović iz Gornjeg Humca, pokazala se kao uspjeli otočki street food.

Vitalac se pravi od janjeće jetre, srca, pluća, plućne maramice i tankih crijeva, a za zaokružiti otočku priču, Vrsalović je osmislio i umak s Bračkim varenikom. Taj zaštićeni otočki pripravak od vinskog mošta se još u 19. stoljeću izvozio s otoka u Beč, a izvrstan je dodatak mesu, umacima, pa i slasticama.

"Vitalac burger nije nastao odjednom, počelo je prvim mojim doticajem s autohtonom kuhinjom otoka Brača, još dok sam dijete bio i "zamotao" prvi vitalac. Kasnije, ulaskom u gastronomske vode susrećem se s problemom koji muči mnoge kolege kuhare i chefove; što s ostacima odnosno janjećim iznutricama koje nam ostaju nakon raznoraznih slavlja, pričesti, vjenčanja?! Tu se već počinju javljati raznorazne ideje te prvi obrisi nastajanja burgera, a realizacija same ideje se poklopila dolaskom modernog street fooda na našu gastro scenu" - kazao je Vrsalović, član ŠKMER-a s nizom medalja s domaćih i međunarodnih natjecanja.

Kako tradicionalni deserti dobivaju novu formu sljubljivanjem s koktelima u mozaiku složenog enogastronomskog užitka, pokazao je mr.sc. Igor Černjul uz primjenu molekularne miksologije, home made proizvoda i pripravaka.

Pripremio je istarsku supu, desert od prepečenog kruha, u varijanti sa spužvom naranče, pjenicom od maslinovog ulja i merlotom umjesto tradicionalnog terana. Ovaj master class bio je prilika da se okupljeni upoznaju i s craft ginom Poetica kojeg je Černjul iskoristio u pripremi slastice "žavajon i kafe". Napravljen je od borovicama s području sela Majići u Vrgorcu, dodatno aromatiziran biokovskim travama i neretvanskim agrumima.

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Banoffee Pie dekonstrukcija Ivane Bradarić

Foto: ŠKMER
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BANOFFEE PIE

Crumble od lješnjaka:

50 g lješnjaka

50 g maslaca

85 g brašna

50 g šećera

malo cimeta

Sve suhe sastojke izmiješajte s hladnim maslom i napraviti mrvičasto tijesto.

 

Karamela:

200 g šećera

200 g vrhnja QimiQ sahne base

20 g maslaca

Šećer u vrućoj tavi karamelizirajte te dodajte slatko vrhnje. Maknuti ga s vatre, pa umiješajte maslac.

 

Karamelizirana banana:

Bananu isijecite na kolutiće ili po dužini, pa pospite šećerom i karamelizirajte u tavi.

 

Prhko tijesto tacos košarice:

480 g glatkog brašna

190 g šećera u prahu

70 g badem brašna

240 g maslaca

100 g jaja

Brašno, badem, šećer u prahu i mekani maslac izmiksajte na srednjoj brzini dok smjesa ne postane mrvičasta. Dodajte razmućena jaja i miješajte dok se ne formira tijesto. Razvaljajte tijesto i zatim ga odmorite u frižideru 2 sata. Izrežite ga na željene oblike ili utisnite u kalup, pa ispecite 15-20 minuta pećnici koju ste ugrijali na 160 C.

 

QimiQ whip:

200 g QimiQ vrhnja

2 g vanilija ekstrakta ili praha

15 g šećera u prahu

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Foto: ŠKMER Foto: ŠKMER Foto: ŠKMER Foto: ŠKMER Foto: ŠKMER Foto: ŠKMER
Foto: ŠKMER

Alexandru Sbancu

Foto: ŠKMER

Alexandru Sbancu

Foto: ŠKMER

Banoffee Pie dekonstrukcija Ivane Bradarić

Foto: ŠKMER

Kužinavalo se i vani i unutra

Foto: ŠKMER

Petar Vlak

Foto: ŠKMER

Vitalac burger

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HranaSUPETAR

Biser mora otišao Rumunju Sbanci, goste oduševio otočki street food

Piše Mak Jovanović
15. travnja 2022. - 12:18

Pobjednik 17. Bisera mora je rumunjski kuhar Alexandru Sbancu, a drugoplasirani splitski chef Petar Vlak koji je karijeru započeo radeći s Mirom Bogdanovićem. U završnici ovogodišnjeg Biser mora u Supetru natjecalo se pet finalista koji su se pokazali najboljima u seniorskim kategorijama, a nadmetali su se u "black boxu". Zadatak im je bio da se snađu s namirnicama koje su dobili netom prije natjecanja, te osmisle i skuhaju tri slijeda te pokažu tko je najbolji kuhar manifestacije koju su po 17. put organizirali Šefovi kuhinja mediteranskih i europskih regija.

"Prvi put sam na Biseru mora, a do sada sam se natjecao u nizu zemalja. Specijalnosti su mediteranska i orijentalna kuhinja, a po mišljenju žirija izgleda da sam se dobro snašao u black...

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18. svibanj 2024 23:21