Bistro Gentil Masterclass Desserts

Rum Babas, brûlées and tarts – oh my! Pinch me hard, I’ve been to dessert heaven but I’m back to tell the tale.

On the drive over to Wanaka to Bistro Gentil my body was already shaking with the the anticipation that sugar was going to be buzzing through my veins in mere short moments. Kiwi-anthem’s Crowded House ‘Chocolate Cake’ was playing on repeat and I was ready to go.

Rum baba!

Chef James…somebody hand that man a blowtorch!

Chef James…somebody hand that man a blowtorch!

Arriving at Bistro Gentil you are immediately greeted with it’s provincial French feeling of perfectly situated restaurant, landscaped gardens, sculptures and beautiful fresh produce from their huge back garden. I was here for their Masterclass entitled ‘Desserts and Sweets – saving the best for last’. With an alluring title such as this they had already won me over but nothing prepared me for sweet delights ahead.

We were lucky enough to have the man himself James Stapley take the class who is the Executive Chef at Bistro Gentil. Over the next few hours we were treated to James’s inside knowledge on how to make a quick ciabatta, lemon tart, passionfruit crème brûlée, rum baba, and chocolate cremeux. The experience was fun, friendly, and easy with James happy to answer any questions on where to buy specialty items, how to do things on the cheap, and how to generally make your home cooking experience as enjoyable as possible.

Read the rest of this post at Queenstown Life.

Jane Guy

Loving, living and breathing Queenstown (and further afield)!

Queenstown local blogger / eater of cake / trying to be runner of hills, Jane Guy, has lived on this fair shore for the past 8 years. She creates editorial that is written with humor, insight and honesty.

View posts by Jane here on 360qw, or check out the Queenstown Life blog.

Chef James…somebody hand that man a blowtorch!

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