Inside the Black Box. Behind the scenes in a food van!
The launch of the new street kitchen party in Franklin Square, Hobart, was a big success. So I decided to bring you the inside on food vans, interviewing the chefs and cooks and letting them share their secrets and passion.
Many of you will know Paul Foreman as the face of Huon Aquaculture, the man behind the food of the Kalis Group and often the caterer behind some delectable food at big functions. Paul is one busy man!
But like most chefs, he loves to share his passion, and Brazilian cheese bread is something new he’s brought to the Tasmanian food scene.
I guess it was too much for me to expect him to divulge the exact quantities of the ingredients of his cheese bread. It took him 3 years and a lot of trial and error to reach this point where he’s happy. But he does give us the generals, and that I’m going to share with you.
BRAZILIAN CHEESE BREAD A LA FOREMAN
100% Tapioca flour
Rice Bran Oil
Well, he didn’t go into that – but it looks like he’s made a batter a bit like Yorkshire pudding, and baked it in a form tin to get the little barrels he throws around with gusto.
We’re going to test it in our kitchen and we’ll post that with the results soon!
His recipe for Pulled Pork?
PULLED PORK A LA FOREMAN
Pork shoulder, rubbed with paprika, cinnamon and cloves, apple cider, garlic and liquid smoke, salt and pepper
Bake in a low 90 degree oven for 12 – 14 hours, covered in baking paper or foil and checking dish to make sure it doesn’t dry out every few hours.
Enjoy the sheer vagueness of the recipes and head into that uncharted territory with gusto. We’ll be road testing ourselves, so share if you do too!
The Street Eats @ Franko is on every Friday 4.30pm – 8pm until next April. So head to Franklin Square just down from the Town Hall in Macquarie Street, Hobart to enjoy the fun. Follow the music. And Paul and his Black Box Kitchen can now be seen popping up sometimes at the Street Eats Party down in Red Square on Fridays.