In this episode we talk to Andrew Reed owner of Concrete Boots Bar about being creative during covid, supporting and being supported by the local community, and sustainable business practices.
If you missed this episode, you can listen to it here:
If you would like to access a transcript of this episode, you can download it here:
Andrew Reed shared with us a few recipes from Concrete Boots Bar, some of which are borrowed from other chefs - but who doesn't love a borrowed recipe!
Plant Based Aioli
(from Mo Wyse at Smith & Daughters)
INGREDIENTS
115g silken tofu
1 teaspoon crushed garlic (or more if you love garlic)
1 teaspoon salt 60ml soy milk
2 teaspoons apple cider vinegar 2 teaspoons dijon mustard 125ml vegetable oil
125ml extra-virgin olive oil
METHOD
Add everything except the oil to a blender and combine on medium speed.
Slowly drizzle the oils into the blender with motor running.
Lime (or any Citrus) Husk Tonic
INGREDIENTS/EQUIPMENT
1 x hotplate
1 x high sided pot with a lid
Cambro tub or food-grade bucket
Large strainer
Tongs
Measuring jug and digital scales
Sugar. We default to the standard but mixing this up has some wonderful results
Citric & malic acid
Water
Citrus husks
METHOD
Bring 1.5L of water and bring to a boil
Add 1kg of citrus husks and boil for up to 5 minutes with lid on
Remove pot from heat and strain. Give the husks a quick press to get the last of the liquid out
Place liquid back on heat without lid, bring to boil then simmer and reduce by 1/3 of original weight. Total volume when reduced should be 1L
Add 7% sugar (i.e. 70g for 1L )
Add acid - see below for best ratio's
Filter, bottle and it's good to go!
For the acid, we've been rocking a few different ones depending on the type used, but the general rule we follow is;
Lemon & Lime varietals - 2% Citric and 1% Malic Acid
Orange & Grapefruit Varietals - 1% Citric and 1% Malic
Mandarin, etc - 1% Citric and 2% Malic
Tommy's Margarita
INGREDIENTS
60ml Reposado Tequila (has to be 100% Blue Agave or it’s not real tequila! haha)
20ml fresh lime juice or lime husk tonic
10ml agave syrup
METHOD
Add everything to a cocktail shaker (or mason jar if you don’t have one)
Add ice to above the level of liquid
Seal the shaker
Shake vigorously for 12 seconds
Strain into chilled glass
Add sexy lime based garnish
Enjoy!
Royal Pasta
(Inspired by King Oyster Scallop Spaghetti from Bosh TV)
INGREDIENTS
2 tbsp olive oil + 2 tbsp olive oil
1 banana shallot
4 cloves garlic
1 tbsp capers + 1tbsp caper brine
600g king oyster mushrooms
1 lemon
400g mixed cherry tomatoes
Salt, pepper & chilli flakes to taste
20g parsley
240g spaghetti
soft feta, parmesan, or goats cheese (optional)
METHOD
1. Preheat oven to 180°C
Cut the caps off the mushrooms, put them in a box and use in another recipe within 2 days (they delicious fried up in some butter and balsamic with crusty bread!). Cut the mushroom stems into 2cm rounds. Peel and finely slice the shallot. Peel and mince the garlic cloves. Roughly chop the capers.
2. Place the cherry tomatoes on an oven tray. Drizzle with about 1tbsp of olive oil, season with salt and pepper, toss to coat, and roast in the oven for about 20mins or until they are blistered. 3. Warm 1 tbsp olive oil in the frying pan over a medium heat, then add the shallot to the pan and stir for 1 minute . Add the garlic to the pan and stir for 30 seconds, then add the capers and caper brine to the pan and stir for a further 30 seconds. Put the mushroom scallops in the pan and fry on both sides until golden brown and beginning to crisp. Once golden, turn the heat right down.
4. Cook the spaghetti according to packet instructions, strain, and drizzle with olive oil.
5. Squeeze half the lemon juice over the mushroom scallops along with a sprinkle of salt and pepper and toss. Remove them from the pan set them down on a baking tray and put the tray in a warm oven so they don't go cold (or you can pop them back in the pan before serving).
6. Add the remaining olive oil to the pan and stir, then add the tomatoes. Transfer the pasta to the frying pan, sprinkle over the parsley (reserving a little for garnish) and twist it into the tomatoes with tongs
7. Transfer the pasta to 4 bowls, add the scallops and garnish with parsley. Season with salt, pepper, chilli flakes, and cheese if you desire. Bosh TV design vegan recipes, so they don't use cheese as a garnish, but if you aren't vegan, then a crumble of feta or some shaved parmesan or goat's cheese give it a sharp little salty kick.
In this episode of Fenton's Feast, a number of other organisations and initiatives were mentioned. You can find links to them here:
ANDREW REED is the owner and operator of Concrete Boots Bar in Richmond, Victoria. As a firm believer in guiding his staff to create fun experiences within his venue, Andrew has turned Concrete Boots into a well established event space after 3 years. After graduating RMIT with a Masters in Sustainable Energy Engineering, Andrew is challenging himself and the hospitality industry to level up on their sustainability initiatives through utilising principles of zero carbon, zero waste, and sustainable consumption while supporting local producers.
Originally from Hobart, Andrew has been a Richmond local for 7 years. You’ll often find him on his days off out on his boat fishing, snowboarding or pottering in the garden with a glass of vino.