Pete Campbell was Masterchef runner-up in 2021, and since then has embarked on a journey that has put him on the way to becoming one of Australia’s finest self-taught chefs.
Following the show Peter cultivated his fine-dining culinary skills under the tutelage of renowned Executive Chef Peter Gilmore at premium Sydney restaurant Quay. He was then snapped up by Effie’s before being introduced to Poly by Jock Zonfrillo where he is currently working.
Pete was also the mastermind behind the two-minute tasty peanut butter muffin viral sensation, this former high-flying corporate exec turned tattoo artist proves you don’t have to be classically trained to perfect classic cuisine.
The Ezra Brooks Kentucky Straight Bourbon that Pete uses in his New Old Fashioned launched in 1957 and this whiskey is made in the Lux Row Distillery on the famous Kentucky Bourbon Trail. Aged in new, charred white oak barrels for seven years and bottled at barrel strength, the whiskey carries sweet notes of caramel and vanilla, with hints of spice and chocolate and a warm finish.
Pete Campbell’s New Old Fashioned
Ingredients:
- 60ml Ezra Brooks Kentucky Straight Bourbon
- 15ml Yuzu Syrup
- 5ml Water
- Two dashes of Bitters
- A few drops of Grapefruit Oil
Directions:
- In a glass, pour Ezra Brooks Kentucky Straight Bourbon, Yuzu Syrup, Water and Bitters over ice
- Stir to combine
- 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.
