Topic: Chef Sam's Live Interview

[chewytikka]

G'day.
200 curries in 4 hours, thats good going Mick, from a hobby, too hard graft pan bashing.
The cream turns to milk very quickly, when reality kicks in.

Did you sort out your Bradford Burners yet, a friend has just had an extra
4 burner made up, which looks very good.

I could get the companies details for you if you like.

Curry On M8
cheers Chewy

[Aussie Mick]

Time to think about franchising the business mick. In 5 years time there could be a "British Indian" in every Aussie town and you could be semi-retired and rolling in cash.

Have thought about it mate, but it won't happen. Too old to take risks like that. We're just happy the way things are at the moment.

We get 2 days off each week and it's all under our control. Can't be doing with the headaches that come from letting things out of our control.  Been there and done it...never again.

[Aussie Mick]

G'day.
200 curries in 4 hours, thats good going Mick, from a hobby, too hard graft pan bashing.
The cream turns to milk very quickly, when reality kicks in.

Did you sort out your Bradford Burners yet, a friend has just had an extra
4 burner made up, which looks very good.

I could get the companies details for you if you like.

Curry On M8
cheers Chewy

Thanks Chewy.

We did a lot of research into this, but it looks like it won't happen. The gas pressure in Oz is 50% lower than UK, so there would be issues in getting the imported items licensed to use.

Plus with import duty, it was all getting very expensive. At the end of the day, we have good, reliable commercial cookers already installed, but they are a real pain to keep clean. That is the only downside to things.

We'll just have to keep going with what we have and clean them every couple of days, as we have been donig.

Thanks for your help anyway mate.....much appreciated.

[Yousef]

Hi Aussie Mick,

Any chance of you posting up some videos of your establishment in action in a new thread?
I love your story and would like to see your restaurant on a video.

All the best
Stew

[StoneCut]

Mick, in your bulk recipe (Thanks, btw!) you mention base gravy twice which confuses me. Can you explain a little how it's made maybe that will explain it. Thanks again!

[Aussie Mick]

Mick, in your bulk recipe (Thanks, btw!) you mention base gravy twice which confuses me. Can you explain a little how it's made maybe that will explain it. Thanks again!

Hi SC, I mention it twice, as I am in effect cooking a single portion, so I add the first half and reduce as much as possible. When oils starts seperating, I add the other half and continue cooking as if cooking a single curry......

[Aussie Mick]

Hi Aussie Mick,

Any chance of you posting up some videos of your establishment in action in a new thread?
I love your story and would like to see your restaurant on a video.

All the best
Stew

Hi Stew

I wouldn't have a clue how to do this, and I don't possess a video camera.

I don't really want to self promote myself either. (Julian style....lol) I have the perfect face for radio..haha

I will take some photo's though and get them on here for you to have a look at.

[Aussie Mick]

I found this one on my phone. There's 2 batches of base being pressure cooked. One being re-heated and a 10kg batch of lamb in the pressure cooker on the left.

I'll take some better pictures and put them up.

[Micky Tikka]

I see
So the bulk base is a big pot of curry (sauce) waiting for orders
Will be making your Karahi dish tonight Mick
Just off to do 10 ton of screed first 

[StoneCut]

Thanks Mick!