Will and Steve x Broomfields


I first saw these two on the pitch when Tottenham were playing in Sydney a couple of years back. The crowd were cheering, 'What are you going to cook us?' Between us, (as I hadn't watched My Kitchen Rules), I hadn't the foggiest who they were! Fast-forward to the Australian Pie Awards and we had a quick chat about British pies. Then by coincidence, a couple of months ago, the Gourmet Pommies turned up at my bakery in Balgowlah Heights. 

We chatted some more about pies and in particular their Duck Pot Pie recipe from their cook book (Will and Steve | Home Cook, Aspiring Chef). After a pie tasting, a little seed was planted and we decided on a Will and Steve x Broomfields collaboration for their pop up at the Tramsheds (1-3 Sept 2017).

After lots of chatting, tasting and experimenting with different flavours and combos I am so pleased with the result. It's an butter short crust pastry filled with pot roasted duck, thyme, tarragon, orange and brandy pork stuffing, butter braised onion and garlic cream, roasted Japanese pumpkin and vegetable purée with a Paxo and crispy duck topping. I've created a beautifully dark Duck Gravy from the roasting juices, orange, brandy, Bovril, Bisto and when you top it with a dollop of Clearstream black berry jam, it's just incredible.

If you want to try it then you will have to head down to the Tramsheds in Harold Park this Friday- Sunday. There are limited numbers so get there early.

As well as my take on their Duck Pot Pie, Will and Steve will be showcasing some of their favourite dishes over three days beginning this Friday 1 September. Making it onto their pop-up menu for the first time will be their Scotch Egg served with homemade piccalilli; a Wagyu Cheeseburger Jaffle and I believe you will be able to sample the Peanut Butter Banoffee Pot. 

Dates: Friday 1 - Sunday 3 September, 2017
Time: 10:00am-6:00pm, daily
Where: 1 Dalgal Way, Forest Lodge, NSW 2037



Off to Melbourne for the Official Great Aussie Pie Comp

What a week...I turned 40! Just about managed a cake with the kids but the celebrations had to be put on hold. I have been flat out cooking and baking as today I am off to Melbourne to the Fine Food Australia show to deliver my competition pies for the Official Great Aussie Pie Competition. Big thanks to my mate James Partington of Bakedby138 who is manning the Frenchs Forest Organic Food Market for me today. Cheers dude.

Pie shoot with Mark Morgan of MXM Photography

Spent last weekend shooting pies with Manly surf photographer, Mark Morgan. There was a bit of olive oil involved too...

Frenchs Forest Market Easter Sunday Debut

Very excited to be making my debut at Frenchs Forest Organic Food Market tomorrow, Sunday 27 March. I have been baking all day so all five of this seasons' pies will be on the menu. I had to do a Lamb pie and a Chicken pie for Easter. I will also be selling Cheese and Onion, Beef and Bovril and Goat Cheese Beets and Beans. All $10. Hope to see you there

We're jammin'

Yesterday I experimented with a bit of Jamaican spice courtesy of Jamtown Manly Beach. The result a Jamtown Jerk Chicken Pie. Jamaican spice-marinated chicken, roasted sweet potato, smoked garlic, white onion cream and lime marinated beans with a thyme and basting sauce top. Does it work, well I think so...but you can try for your self as it will be on offer at Manly Markets today.