Potatoes gonna potate: Real talk with Mad Spuds Cafe
Get to know resident spud-master, Lou, as Gastronoms announces Mad Spuds Cafe as one of our first collaborators
[NB — This is a cross-post from our business blog at gastronoms]
The first in the series of KYCs — “Know Your Chefs”! We sat down with potato enthusiast, Lou of Mad Spuds Cafe, to talk about his cafe, his food philosophy, and his undying love for thinly sliced garlic!
Gastronoms: If you had to list three things unique to Mad Spuds, what would they be?
Lou: Potatoes, potatoes.. and probably potatoes! Also the menu was designed by a Michelin hatted chef!
*we nod enthusiastically as we shovel his signature Little Piggy and Spud Power potatoes hungrily into our mouths*
When asked “Why potatoes?”, he has a brief moment of wanting to replace his Italian heritage with an Irish one to make the connection more cohesive, but ultimately decides that the potatoes make a strong enough case for themselves! Lou sources his organic potatoes from Robertson in the Southern Highlands of NSW — we are suckers for homegrown talent! He cites his inspiration as wanting to offer the brunchers of Surry Hills something other than a ham, cheese and tomato ensemble disguised in fancy jargon.
G: What was the first thing you learned to cook at home?
L: I’ll let you wager a guess based on where I’m from…
G: Of course pasta!
L: That’s the one — my secret to killer Bolognese is very thiiiinly sliced garlic, finely chopped carrots, some celery and red wine! Getting fresh, organic ingredients is imperative — it adds so much more character to the sauce!
G: Yes! We’re obsessed with organic, sustainably farmed produce! It’s why one of the reasons we love Mad Spuds!
Lou tells us briefly about his previous lives as an Economics Professor at Sydney University, and as a butcher (a many hatted man!) before the conversation reverts back to food…
G: What is your philosophy when it comes to the food you serve?
L: These days, the food doesn’t just need to be fresh and tasty, it needs to be photogenic. Every second person is taking a photo of their food before eating it, so to put your best foot forward, that food needs to be Insta-worthy!
G: What’s your one catch-all kitchen tip you swear by?
L: I told you — thiiiiinly sliced garlic. In everything. Really!
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Gastronoms is proud to be serving Mad Spuds’ spud-tastic creations, as well as their scrumptious salads and wholesome juices starting 29th March 2016. Get 20% of your first order with the code LAUNCH20 when you place an order online. Go from hasty to tasty with our one-step-to-perfect creations, and don’t just eat well; eat amazingly!
