Josef Zehnder has baking in the blood - generations of it and for Josef the skills and techniques involved have not changed in over a century.
An award winner all over the world from export awards for his jams, a national award for ‘best new gourmet food’ for his bush food creations, to a San Fransico award for ‘best new gluten free product’ and yet another at the Anuga Exhibition in Cologne where he won ‘best ethnic food’ - he is testimony to the exceptional culinary skills here on the hinterland.
“I have been cooking all my life,” said Josef. I have the privilege of also sharing my craft with my father and his father before him and my great grandfather.
“Our family have always had a passion for food and I have found that the culture here on the hinterland really appreciates this passion. It is an area that not only values the final product but also the essential ingredients that are so important in any culinary creation.
“My great grandfather had a chocolate making patisserie in Switzerland and some of the recipes I use today are from him and also from my mother who was remarkable with her adaptations and use of ingredients.
“Many of the ingredients I use are unheard of in cooking today. For instance - the method and ingredients with which I make authentic gingerbread involves clay pots and pot ash - techniques which develop true flavours and avoid the use of preservatives or any sort of artificial ingredients.”
Josef uses Australian wattle seed in his superb adaptation of authentic nougat. He only uses ‘fresh’ berries for his cheese cakes - nothing frozen and of course, local fresh cream.
“Each cake I make is created to be enjoyed totally - visually, as well as for the taste, while maintaining the standards and values of generations before me.”
Josef’s creations are available from the Edge Restaurant at the Mayfield Centre in Montville.
Phone 5442 9344.