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
