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Andy’s back in Bondi Beach, where he heads to Pocket City Farm with chef Mark LaBrooy. He spends the afternoon in his restaurant cooking with his favorite toys. Then, Mark & Andy hit the road to Parramatta to visit the famous Knafeh Bearded Bakers.

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Transcript

- ♪ I can feel you when you're close to me ♪ ♪ Let's go, let's spin around ♪ ♪ I can't keep falling on the ground ♪ - Tell you about yesterday as well, it's just like blurgh. So this is my crib. I've got a lot of crap from living in Bondi but I really enjoy it. I'm just a walk down to the beach I've got a good little community here good little group of friends, so it's nice to be able to come back, you know, I've been working some long hours, and just chill. This is even where all my YouTube stuff goes down, so create a heap of weird recipes. Dip diary number 2 we're doing a smoke eggplant dish with sumac. Big weekend for you? - Yeah. - So I'm back here for literally, one night only. So head out to Pocket City farms this afternoon which is like this urban farm, adding camp down and tore down a long mile green, put a farm in, so I'm really - It's not regulation? - No it's not regulation. And then head out West then I'm actually gonna loop back around and see my folks. - Oh wow. - Drop into their place I haven't seen them for ages, hey? Gonna head back to the bay do some fishing with my old man which will be sick. - Yeah. - Er and then from there punch it up to Byron, see the boys at the farm and just chill out around Byron for a few days. - You've just got a good life. - It's not all, it's not, nah, don't let's not start this mate. - Let's not start this. - I heard you're heading up to Queensland? And Fraser Island? - Yeah, cause that was your little holiday destination, hey? - Yeah it's the family lodge, on erm - Oh just the family lodge! - Where else you going in Queensland? - So basically staying in Brissy and head up north, right up Port Douglas near Palm Cove. - Have you found the trip inspiring so far? - Yeah, it's been epic to get out the restaurant find new ingredients, find new producers and just - Meet some characters? - I've met so many characters. It's 10.46, I need to get to work. Awesome to see you. - You too, bro. - I hope I see you soon. In the next couple of months, maybe? - I'll be back. Have fun in Buenos Aires. - Will do, have an awesome trip. - Say g'day to the family for me. - Will do. Let's go. - This is one thing that Chris doesn't do. Water the plants, mate! This is Craig, this is Craig the cactus. It's time to shower! Get this shit summer. We're less than 20 minutes from my house in Bondi in Camperdown. We're at Pocket City farm and this is where my mate Mark LeBrooy turns up on his souped up scooter. Hey, Marky, fancy seeing you here! - How you doing, what's happening? - Mate we're gonna go have a look at Pocket City. - Let's do this. - How'd you go? Pop a couple of monos? - Popped a couple of monos, few stoppies. - Let's get in there. - I just like that it's in the middle of town. - Yeah. That's what I mean you kind of feel like you're away from town. Until you start listening to the jackhammer. And even there, that rusty old roof. - Yeah. - Could be a farm roof. For me and for everyone could you just tell me where it all started? - Yeah I guess it started with us working in desk jobs really and being really disconnected from our food. - Yeah. - Our Zago particularly wanted to quit his job as a graphic designer and become a farmer. And I had a background in sustainability and local food so we decided we wanted to start a farm. We connected with a couple of people and then started Pocket City farms with the aim of finding unused space in the city and farming on it. - I must say, Zag looks the part he's definitely got the farmer vibes down. And is the concept as simple as you guys growing some things you wanna grow then selling it at market stalls? - The importance for us of farming in the city is to connect people to it so it is about growing as much food as possible but it's about creating as many opportunities as we can for people to connect with it. - And do you have groups that come through that you spend some time on? - We've got a list of around 1000 people that have signed up to wanna volunteer. - That's amazing. And how has the farming been? - It's been good. It's been really nice to start in winter because it was a little slow move into it and we're about to hit spring/summer madness so there's a lot being turned over at the moment all the winter crops coming out and prepping beds and getting all the spring/summer seedlings in. - So how many seasons have you done as farming here? - The farm kicked off in June. - This year? - Yeah. - Oh wow, OK. - We've just had a winter. - Right. - Okay. - It took 6 years of finding space working with council and stakeholders and stuff to get it going. - Wow, it makes this such a bigger achievement though. - Yeah I mean a lot of people come past and they're like God, I feel like it just popped up out of nowhere! - And where does most of your produce go once it's harvested? - We sell some to Acre, the restaurant on site. We have a farm store here every Saturday as well. The ultimate aim is to start building more spaces. - Yeah. - More farms. - That was my next question, what's next? - Yeah, we originally started out looking at rooftops cause we felt like that was the only real unused space in the cities that developers weren't trying to get their hands on. And we are still looking at rooftops. But bowling clubs are becoming an opportunity. - Yeah. Can we go in and have a look and maybe do a bit of picking? - Yeah definitely. - Is the dog allowed in? - Yeah. - Do you ever come in and see a big dog turd in the middle? - Zag! Let's have a pick. - What would you guys be interested in harvesting? - Whatever you can get. - So I mean we're clearing this bit out so we're left the smallest of leeks so there are some nice baby leeks you guys can grab. - They're quite deep so you wanna get as much soil out from under them. - She's near on perfect. - Are they all this amazing? - I planted them really deep into a trench and then I actually needed to crop pak choi on either side of them, so when the pak choi was done I could mound up extra soil on the side. So it allowed them to have a lot more of a blanched stem. - That's what we're looking for in the kitchen. - Some of the cool varieties like golden oregano which is pretty special I reckon. - I wanna try this basil, what do you call it? - Basil mint. - Basil mint. - Yeah. Unusual, hey? - Yeah. - Fumey. - Mentholy. - Yeah. - You've got some solid sage over there so you can do your sage candles to rid the place of the Bogan jug drinker bowling alley guys? - Why would you wanna rid that? - So what have we got going on here? - This is a lot of cucumbers that I've planted. They've been sitting in our greenhouse. - Have you grown these from seed, have you? - Yeah. - Oh wow. - That's pretty awesome. - Yeah so there's a bit next to the zucchinis we can start chucking stuff in. - Let's do it. - So that's half tomatoes as well. We might start from the other end because that's where I've started preparing. I'll just lay out irrigation lines so we've got our spacing and we wanna space these guys every 60 centimeters. These drippers are spaced every 30 centimeters so that makes it pretty easy to plant. You alright with that, Marky? - Is it two times? - Maybe we'll start with these guys so if you wanna drop and you wanna start planting. Pop her in. I've got a few little mini varieties. - I feel like this is just taking our relationship to another level. - Planting things together. Give me a second mate I've got to get my hole going. - I'm a dropper. Get you to do all the hard stuff, normally it's the other way round. - Mate, my brother would be proud. - My old man would not believe this. He's been wanting me to get in the garden since I was 15. - Is he like, Andy come and get involved in the garden. - I'm like shut up dad, I'm hungover! - Throw a camera in front of it though he's there in a heartbeat. I love gardening. - Nice one guys! - So have we got a job? Did we get the job? Do we get another year in the country? - I got the job! - Thanks for having us. - Thank you. - Thanks guys. - When will those guys be ready that we just planted? - Er I dunno, couple of months? - Might come back and have a look. - Sounds good, come pick your produce. - Perfect. Thanks guys - Thank you guys. - Enjoy the rest of your roadtrip. - Yeah, I'm sure I will! This is the wood fire, where we cook things. This is the garden, where plants grow. This is the Argentinian barbecue, where we cook meat. This is the bar, where people drink drinks. This is the bathroom, where people And this is my wood roasted cauliflower salad. Eat it. It's good to be back in my second home. We've been on the road for a while now but we're back in my restaurant. The menu's based around two things that wood oven there and the two and a half meter Argi grilly outside. So I wanted to show you a couple of recipes that basically shows those two things off. So I'm going to show you a little vegetarian number. We do a roasted cauliflower salad. We're gonna bang it in the wood oven until it's nice and black and charred. Then we're gonna serve that with some pickled grapes some roasted hazelnuts, some eschalots and parsley and that's it. The first thing that we're gonna do is take off these outer leaves and then from there, just a little trick at home just take that edge off with a knife, and that's just going to ensure that this is nice and flat in our tray. Now we're just going to go on with a good lug of extra virgin olive oil. And go hard with this because this is going to cook for about 45 minutes. And then again, a good crack of some sea salt. It looks like a lot but trust me once we break it down you won't even notice. And then we're going to throw it right at the back and get as close to that fire as we possibly can. You might think that's a little simple but all the action and all the flavor is happening now with that wood fire. So obviously everyone at home doesn't have a wood oven. There's 2 things you can do. 220 degrees for about an hour into your regular home oven or just come here and eat it. It's on the menu. It's actually not on the menu anymore, but anyway. Righto we're rocking the pickled grapes so something that once you do and once you do it well you won't stop because they're super tasty. We've got some red grapes here these guys are seedless. We're just gonna pick them off the stem. Are they seedless? Hope so? Yes! - Right we've got our grapes, come with me. What I've got here is a pan that is as hot as you can possibly get it. I've got red wine vinegar. Grapes are pickled so we just take them off. We're just gonna give them a good season with salt just a bit of olive oil over the top and these guys can sit in a jar for weeks and they get better and they get better and they get better and better the longer you leave them. Hazelnuts, we're just gonna take the skins off them. 160 degree oven, we're gonna go in for about 7 minutes give them a jiggle then 7 minutes again. Roasted hazelnuts. This is what we've got here. So they've got that nice golden color so to get the skins off, enter the teatowel one of your nan's favorites. Throw them all on the on the guts bring all four of our corners together then just give it a little rub like you're rubbing your tummy. Like a weirdo. Do it while they're hot and the skins come off a lot easier. Hazelnut. Skin. Our cauli has been in there for about 40, 45 minutes, let's have a crack. They're not burnt, that's adding flavor and then once we break it down again that's gonna reveal all that beautiful white cauliflower flesh inside. Let them cool for about 10 minutes before you go tackling these guys. I'm gonna show you how to make bulk dressing. Because dressings last forever and I'm going to show you how easy it is to do a lot of it. Here I've got my blender you guys have probably got one at home. If you've not, just get a massive jar. So continuing on that theme that flavor profile from the grapes. We're going in with 250ml of red wine vinegar. A solid scoop of dijon mustard maybe about a tablespoon and a half. That's gonna emulsify it together. A good pinch of salt, a crack of pepper, and then we can get whizzing up. I've got 250ml of red wine vinegar I'm gonna put 500ml of canola oil in. And we just start to slowly emulsify into our blender. If you threw all this in at one time it would just split and you wouldn't get the right consistency. Tip at home, if it does split add a tablespoon of warm water. It'll bring it back together. Don't say I don't teach you anything. And when she's finished off I'm just going to put about 2 tablespoons of honey in there. You normally do this at the start but I forgot. Bulk dressing right there. So you've got 750ml or there abouts of dressing that will last in your fridge for a long long time. - How long's a long long time? - A long long time, long time. - Cauli time. We're just gonna cut it into florets so just go around that core. Peel our florets off the stem look at that, you know that's gonna be tasty right there got all the wood oven flavor on the top and that perfectly cooked cauliflower. Let's get a bowl, throw our cauli in it's still nice and warm, charred on the outside, moist on the inside. Going in with a couple of these pickled grapes our hazelnuts, we just wanna run our knife through them once so they're not full nuts. Cracked nuts. He's so funny! So I've got a handful of our hazelnuts. Eschalots. Now, I'm in my kitchen so I'm using my equipment. If you don't have a mandolin, just do it with a knife. I just want it really, really fine. Fresh eschalot straight in. You're gonna pick some parsley. Going in with our dressing, salt, pepper, then we'll give this a good mix. Ready to plate up, Timmy? - What do you do, do you just pour it in the bowl? - Er it's a little bit more sophisticated than that! We're gonna finish it off with a bit of sumac a really acidic spice that just gives it a nice bit of flavor but the color contrast is off the Richter. I'm not taking photos of myself, I'm taking photos of food. For the second recipe at my restaurant, I couldn't not use this guy. The two and half meter Argentinian grill. We do whole lambs but today we're going to do some brick jerk chicken. That's right, brick jerk chicken. We're gonna start with our chicken we're gonna butterfly this free range bird out. Simple as. Grab our knife and we're going straight down the cavity on one side of our backbone. Then we just wanna give it a good crunch get through those ribs and do the exact same thing on the other side. And there, pull him over and our backbone comes straight out. Backbone. Chicken. And just give it a good press down. And that will flatten and butterfly our chicken. Jerk chicken, we need jerk sauce. So in our thermo or our blender we're going in with all this jazz here. We've got some coriander stems, I'll just wash those guys up, keep the roots and all the stems on it, they can go in. We've got about a quarter of a bunch of thyme. All spice, I think you add a tablespoon and cumin powder, I think you add about half a tablespoon. The recipe's somewhere, you can read it. Honey, tablespoon, straight in. This is gonna give it obviously that little bit of sweetness Apple cider vinegar is gonna cut through all that jazz that we've already put in the bowl. Garlic, pretty standard. 5 cloves in. Piece of ginger, about a thumb size. Pretty massive thumb. Eschalots, I've got 3 small ones in there. The zest of a lime. The juice of 2 limes. A good whack of salt. Some pepper. About 2 tablespoons of olive oil. Lid on then we'll whizz this bad boy up. Jerk sauce, if only you legends could smell that. People would normally marinate the chicken in that. We're actually gonna baste it on while it's cooking because if you marinate it, your chicken's gonna cook over the coals for about half an hour and it's just gonna burn. So as a nice thick paste that we can baste on when the chicken's actually cooking. I hate to say it you need a couple of bricks. We're gonna wrap these bricks up in the foil and push them down so that all the surface of the chicken is in contact with the bars on the grill and gets super crispy and epic. Let's wrap some bricks! - Do you wrap bricks often? - I'm a brick wrapper from way back. It's a good idea to do a couple of layers because I have done this before and it burst and there's dirt all over your chicken. - I don't get it. Just like a present. So I've obviously got the barbecue of all barbecues but this is what we want when we're cooking with coals. See how the fire's died down and we've just got some nice big embers. The slightest bit of olive oil on the skin of your chicken. You put too much of that on it's gonna go up like a Christmas tree. Skin side down onto our barbecue. That's gonna cook for about 15 minutes on that skin side and the skin's gonna get nice and crispy. Enter our bricks. Brick chicken. Do you ever wonder why when you taste something that's been cooked over coal it tastes so much better? See those little drips of fat that go into the coals and create that little bit of smoke? That's it right there. Righto, I think it's time to see if these bricks have done their thing. It's time to flip him over. They've definitely done their thing. Have a go at that skin. Our chicken's cooked 80% now so it's time to baste the chicken with our jerk sauce. So make sure it gets in all those little nooks and crannies as soon as you've done the skin side, whip him over. Get him on that flesh side. So we're only just trying to cook this sauce out, we're not trying to get it black and charred we just wanna cook the coriander, the ginger, the garlic so it's not that really raw taste. Who's calling me? Sister. So now we're just gonna cook this for about another couple of minutes then we'll portion it off into big chunks. Let's plate this baddie up we've charred some limes the bricks have done their work. Come with me. Don't be too fussy on this one. Straight down the middle get those legs off. So then we'll arrange it onto our board. And then just a couple of other things. Let's get a little bit of lime. We've charred it up so that juice is really hectic now. Let's get a whack of salt, a touch of extra virgin olive oil. Boom! This was the secret to that. Nice even cook, flattens it out, super crispy skin. All you jerks out there, have a crack at this one. It was good to get out to Pocket City farm with Marky. Marky's been really really good to me you know, I've only been in the industry for a short time now so Marky's sort of taken me under his wing, which I'm really lucky for. Being part of the Ducks is really special for me now and Marky's probably been the spearhead of that. He saw a bit of potential in me early and he's kind of, you know been a bit of a mentor for me as well as all the other boys. I'm heading out quite a bit away the western suburbs of Sydney. And we're gonna meet up with the Bearded Bakers. And again, this is sort of true to the story of the show showing a totally different side of multiculturalism and how that's influenced through food because I had such a good time in Barky, we're going back out to see the Bearded Bakers. It looks like you boys are just f---ing on your own I'm coming in. - Mate my sister's got more hair on her face than you do. - I thought I had a f---ing pretty good going here. - I'm just gonna act like I know what I'm doing. This is gonna get so weird these boys are absolute lunatics. And I love it. - We're gonna do a quick warm up. We're just gonna do some chin ups, alright? - Alright Marky, just 50? - I've got 1 in me! - 50 each. - Yes! - This is Mama Baker, this is actually her recipe so she's educated us a lot about obviously the whole cooking procedure of this traditional dessert. - So she's the brains and you're the noise? - Pretty much. We just like to make our mama look good. It's a very symbolic dessert, konafi. They make it across all of the Middle East. - So what's this that's going in now? - This is the dairy, so there's a milk base and a cream base. - Okay. - Goes into the actual dessert. - Yep. - This is a homemade cheese that we put into it and then the milk and cream that gets added to it. This is one she prepared earlier because if you see the actual mix, when we're cooking obviously we get mass amounts of people coming through, so the mixture's always got to be hot otherwise it becomes a little bit clunky, so what we're gonna it's gotta be. Give it a slap. And then our crumbing mix. So this will seal the actual dessert off. When we're ladelling what we do is actually quite theatrical. Every movement that we do we bring it to life. So when take a good order, when you're bringing it down one hand and pull it out. - Come on Marky. - Just hold it from the base. - Hold the ladle higher. - Give it a slap. - Beautiful. - Give me a job! - Come round here mate, you can get on the spray gun. So light em up. - On the spray gun! On the love juice! - So obviously before we put it into the oven make sure our temperature's right, probably like you know, 280. - Yep. - For about 3, 3 and a half minutes. Grab that one. Bring it out, not too close. And then we work our way in. That's it, beautiful. And that should seal it enough to get that nice like, very light rosewater scent. We're spraying some love juice down here on the boys. - So guys, as we bake we shake, too. - Firstly, did you know that that's what it was about? - I didn't know what anything was about. - I knew about the Bearded Bakers I knew about konafi but I just thought they were some epic bakers. - Well that's what I thought and it turns out that they're epic performers. - The pivotal moment for me was when old mate, the little dancing ninja jumps on top of the oven. - On the oven. - Yeah. When he's dancing on top of the oven I thought, this is moving away from you know, serious baking. - Yeah. - Mate, they can dance. Like, I felt so weird. I could never do that. - It feels like a flash mob came. - That's exactly right. - You know? There's these women. - On cue! - Like, here we go. Yeah, it's - No wonder they sell some konafi. - And when you hear the numbers of their business you think - They're good dancers. Half the town's here. - It shows you the power of theater. - It's all yours, baby. - And then what we doing? - Action. - That's terrible. - Oh f--k! - I would never serve that to a customer. - Shit. What bit was bad? - So what we do after we ladle, you wanna give it a nice smack. A good one. And then a nice even crumbing right across. - Yeah mine looks shit doesn't it. - Oh yours is terrible. - I thought it was gonna be a somewhat serious bakery operation. - Wasn't at all. - Mate you couldn't be serious here if you tried. - Is the oven, is that nearly done? - So you just want a nice little pinch of pistachio in the center. Like my brother said everything that we do we turn it into a production. - Yeah. You're not shy on the old sugar syrup. - No we're not. - It's like, a lot of what they were doing is taken back from where they grew up from what they did traditionally and all that sort of stuff. - Dig in, boys. - My first ever konafi. It's yummy. Mama Baker! You're a star. - Thank you. - Is it worth it all? - Is it worth all the singing and dancing? Sure. - Definitely. It's epic. - Good thanks. - Is that how you do it? - That's it. - And this - Thank you! - Yeah, that was f---ing gold. - Wowee! - Nice! - Now wash your hands. - We bake together we shake together Bearded Bakers for life. Salut! - Thank you. - See you soon. - I'll be back. See you Mama Baker!

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