7 minute read
Lou Perri - Palate Pleasures
Palate
PLEASURES
with LOU PERRI
FROM THE STUNNED MULLET
It’s true what they say, that the sun is always shining somewhere… While we crank up the heaters and brace against the driving rain here in the nether regions of the southern hemisphere, we must only glance at our newsfeeds of choice to glimpse the gloriousness of the European summer, taunting us within its azure blue Mediterranean waters and matching blue skies. Throw in some snaps of bronzed, swim wear clad humans sipping glasses of crisp, chilled white wine upon ancient cobblestones whilst snacking on delicious morsels of local specialties… ok enough you are thinking, stop this torture! After the two-year hiatus of international travel, looks like it’s back on and then some. Is it just me or does everyone seem to be gleefully jetting off to some far-flung destination at once? Should Dry July be repurposed as Cry July… where those that remain gently weep over their unfortunate grim and stoic staying put in sad old southern hemisphere winter? Ok well it isn’t all that bad, no need to drag out the violins any time soon. July in Port Mac can often be a beautiful time with endless sunny days, crystal clear oceans and lack of crowds. But, still, how about those FOMO newsfeeds? It’s as if everyone else is just out there seizing the moment and celebrating on steroids the freedom denied over the last couple of years. And as there’s still really no end in sight of this darn pandemic and general global uncertainty, ‘seize the moment’ becomes somewhat of a mantra in that the overall consensus is to just get out there and do it while we’re able to. Certainly all these travel snaps – as envy provoking on rainy and cold July day as they are – are a timely reminder of how many incredible places there are on this earth, how big the world is and the diversity, vibrancy and colour it contains. This time last year within the thick of lockdowns and their LGA restrictions (who wants to be reminded, but there’s a point to be made), most of us found that our worlds had become extremely tiny, so much so as a mere 5km radius from our homes. With this in mind, there’s also pure joy to be found in watching our friends and family jet around the globe, even if we can’t join them yet. Whether they’re sipping rose in the south of France, eating pizza in a piazza, backpacking on mountain trails or boating around the Mediterranean, or for that matter heading off anywhere and everywhere in the world, or even a trip to another state within this fair country itself – the FOMO can be superseded by the discoveries yet to be made on our next adventures. Never has the idea of living vicariously through others been so relevant… there’s an itch to be scratched and it is indeed that pesky travel bug. European vacations never looked so good – once upon a time there was food porn, but now there is holiday porn… A lethal combination of all the big guns – exotic locations, delectable food, sunny summer days and refreshing alcoholic beverages. It’s a tough thing to wake up to on a cold, drizzly winter’s morning (yep, they always appear fresh on your feed first thing in the morning with that darn time difference), but it reminds us to keep on trucking… for our time in the sun will come! Until then, my advice is keep warm and don’t check your socials until you’ve had your coffee!
BOARDWALK BISTRO - LUSC
Hey Brendon, please introduce yourself to our readers.
Hello, my name is Brendon Lynch. I am the new Head Chef at Laurieton United Services Club. I owned Oasis by the River Restaurant & Café in North Haven for nine years. My family and I have lived in the Camden Haven area for the past 17 years. I have won multiple awards over my 28 years working in commercial cookery, including being named Restaurant of the Year with Certified Australian Angus Beef for NSW for five years running, #1 Restaurant on TripAdvisor for nine years running, and many more to add to the list.
When did you become interested in cookery as a career?
In 1992 I spent some time in a kitchen with my cousin Mason in the school holidays. He was a fantastic chef and that inspired me to follow in his footsteps.
I was going to school and had two casual jobs until 1994 when I was indentured as an apprentice chef. I enjoyed cooking at home and at school, but school wasn’t really for me, so when I was offered an apprenticeship, I jumped at it.
What training did you undertake and where was your first job?
My first job was at Cowra Services Club. I was so grateful for the opportunity that Danni and Joe Hadusek gave me. They were brilliant times. I trained at Orange and Ryde TAFE for three years. I was lucky to be part of the team for the Trans-Tasman Trophy in New Zealand, competed at Tasting Australia in Adelaide and spent many hours training with the Australian Culinary Team that won Gold in Germany.
I have been fortunate to have worked for myself at Oasis by the River Restaurant & Café in North Haven which we sold about 15 months ago. I have also worked in other restaurants, hotels, pubs, clubs and cafes around NSW.
What can people look forward at the LUSC?
We are currently working on amazing new menus at Laurieton United Services Club. We’re building a new team including some international chefs who will bring their extensive knowledge at top international restaurants to the Camden Haven. It’s an exciting time to be leading the food team!
Renovations of the bistro and reception areas will commence soon and will be completed prior to Christmas – we hope!
Specials are changing weekly, sometimes daily. We have a very loyal customer base and are looking forward to enticing more guests to our club with a new style of delicious food.
Exciting times are coming to the Laurieton United Services Club and Kew Country Club in the near future, including a new indoor kids’ play area, a new bottle shop and the sport bar downstairs will undergo a major renovation and a new name after the floods 15 months ago.
What do you say is the biggest influence in your cookery?
Passion and love. If you haven’t got either of those values, there isn’t much point in spending all the hours in the kitchen and around the team. If you love what you do, being a chef is very rewarding.
It is also truly amazing to have friendly and loyal customers that become a part of your family.
Describe the food options at LUSC to our readers in one sentence.
Delicious, sustainable and fantastic value for the whole family to enjoy.
Outside of work, what do you enjoy cooking?
I really love lots of dishes. You can’t go wrong with fresh, local seafood and a great tomahawk steak. You can’t beat a quality rare steak, wellrested.
Throughout your career, what famous chefs have you admired and why?
During my apprenticeship, I admired chef and TV personality Peter Howard. I first met Peter on the Midday Show with Kerrie-Ann Kennerley and we have become friends over the years.
I have followed and admired chefs such as Jeff Jantz and Gabriel Gate. I’ve worked with legendary chefs Serge Dansereau (The Regent Hotel, now the Four Seasons), Chong Liew (Hilton Hotel).
-SAUCE-
INGREDIENTS
30ml Olive Oil 50g Fresh Garlic 50g Brown Onion 50g Green Peppercorns 20ml Brine 200ml Thickened Cream 150ml Tomato Paste 40ml Worcestershire Sauce 10ml Sriracha Chilli Sauce 15g Dried Chilli Flakes 10g Salt – 10g White Pepper 30g Arrowroot – 10ml Water 2kg Sous vide Beef Short Ribs
METHOD
Heat pan to moderate heat, and add olive oil. Brown onion, green peppercorns and brine. Sautee for 2 minutes. Add chilli flakes and garlic and cook for a further 2 minutes on low heat.
Add cream, tomato paste, Worcestershire, sriracha, salt and white pepper. Reduce and thicken with arrowroot.
Heat beef ribs in cryovac bag in oven for 1.5 hours on 160 degrees.
