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From opening a dive-bar with no money to now owning one of the coolest new restaurants in the northern Illawarra, Barry Pearson is stoked he's kept his job through COVID-19 and now weathering the cost-of-living storm.
The chef and two friends took over an old Mexican restaurant in Thirroul several years ago and with the little budget they had turned it into the funky, dive-bar Papis. They serve American-style burgers, fried chicken and booze and have proved a winner ever since.
Today, Pearson and his foodie entourage have added Kiama's fun fine-dining establishment Bar Padres to their portfolio, the Thirsty Merc food truck, and most recently the Mexican-inspired a la carte venue Boveda in Thirroul.
Some venues are "slowing down" a little bit, according to Pearson, but the latter venture is still proving popular.
"I think people are really buying into like what we've created like, it's an experience: you got the disco ball going, you got the DJ playing ... it's not just sit down and eat anymore," he told the Mercury.
"People are wanting more for their buck."
Despite the group's success, they still keep value-for-money top of mind and offer cheaper "feed me" banquet-style options or take-away at their various eateries.
"For venues that aren't new, it's kind of cheapest wins at the moment; people are just trying to save money," Pearson said.
For the Mercury's budget-busting food series, Pearson has chosen an easy family favourite, usually plated up in his household on a Tuesday - tacos.
"It's probably going to sound a bit cliche but ... I have three kids, and me and my family do Taco Tuesday," he said.
"We put up a big spread on the table and sometimes we would do, like Mexican rice or fajitas or like nachos as well."
He also admitted to grabbing the Old El Paso on occasion, but for us he has concocted something new, fresh and cheap.
FAST FIVE QUESTIONS
* Where is your favourite place to get coffee in the Illawarra? Buck Hamblin in Thirroul, Opus in Wollongong
* Where is your go-to for a meal out? If not out of town trying something news it's KMalu in Wollongong
* Favourite cheap eat? Taco Tuesdays at home with the family
* Favourite place to buy fresh produce? Harley & Johns Seafood, Passion in Fruit, Hasties Meats
* Thing you love most about the Illawarra? Driving down the mountain and seeing the view, reminding me to never leave again
PAPIS CHICKEN TACOS
Ingredients
10 Corn Tortillas
Chicken Barbacoa
- 1 whole Chicken
- 300g Chipotle Adobo Paste
- 3 garlic cloves
- 500ml chicken stock
Pickled Cabbage
- 1 half red cabbage shaved fine
- 1 Cup Apple Cider Vinegar
- 1 Cup Water
- 1/2 cup Sugar
- 1 teaspoon yellow mustard seed
- 1 teaspoon salt
Chipotle Mayo
- 250g Birch & Waite Plant Based Mayonaise
- 50g Chipotle Paste
Chilli Almond Brittle
- 250kg Sugar
- 60ml Water
- 10g Butter
- 125g Slivered Almonds
- 35g Sliced Chillis
- 5g Salt
Method
Chicken Barbacoa
- Pre-heat Oven to 180 degrees
- Rub chicken thoroughly in 300g of (saving 150g for Chipotle Mayo) Chipotle adobo paste & season with salt, garlic, place in a baking tray & top with chicken stock.
- Put chicken uncovered & cook for 30 mins
- Allow to rest for 30 minutes
- Pull chicken from bones and strain chicken juices back into chicken.
Pickled Cabbage
- Bring vinegar, water, salt, Sugar and mustard to the boil
- Pour over finely sliced cabbage and allow to cool
Chipotle Mayo
- Whisk Chipotle into mayonnaise until evenly mixed
Chilli Almond Brittle
- Bring water and sugar to a boil whilst whisking,
- Once it hits 138 degrees Celsius add the remainder of the ingredients and fold.
- Cool at room temp and leave out of fridge
- Do not store in airtight container, wrap excess loosely for next taco night to prevent moisture build up.
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