If you’re headed for the beach in Sydney this Australia day, we have the perfect pit stop for you. Since opening in 2012, Eugene’s has been taking locals by storm, and this year, in honour of Australia Day, the cafe is offering some Aussie tucker available for pre-order and pick up.
In the mix are a number of salads made from the best market produce – an important factor in Eugene’s cooking. “Australia has fantastic fresh produce. We are very lucky here that most of our fruit and veggies are grown in Australia,” said Eugene, the man himself.
Home-made lamingtons are available for something on the sweeter side, a recipe passed on to Eugene’s partner, Natalie, by her great grandmother.
Also on offer are a couple of sambos that are sure to satisfy after a long day at the beach. Roasted Pork spiced with caraway and cumin is a guaranteed favourite, alongside the Poached Ora Salmon sandwich with pickled cucumber, parsley and capers.
But the main attraction at Eugene’s this Australia Day are his legendary meat pies. On offer are the traditional Aussie beef and mushroom pie, and the roast chicken, corn and tarragon pie. “I love tarragon, It’s one of my favourite herbs. The mild aniseed flavour with the sweet corn and juicy roasted chicken remind me of my travels in Spain,” said Eugene, whose pies will give you a taste of his own culinary journey. “I guess they’re an amalgamation of the thousand’s of books of read, meals I’ve eaten and decades in the kitchen,” he said. “I think that our pies are so popular because of the integrity of our ingredients.”
For Eugene, Australia Day is more than a national holiday. It’s a day of personal achievements. “I am reminded each year of things I have achieved. I stopped smoking on Australia Day in 2006, I climbed to the peak of Mount Kilimanjaro on Australia Day in 2007, and my son was born on Australia Day weekend 2014,” he said.
“[Australia day] definitely involves a swim down at Bronte with a picnic and some of our pies and salad on the beach. My partner Natalie always makes her legendary lamingtons so afternoons are always spent in a food coma.”
- 300g sliced mushrooms
- 1 kg diced chuck steak
- 2 onions diced
- 3 cloves of chopped garlic
- 2 teaspoons of thyme
- 500ml red wine
- 1000ml chicken stock
- 50g corn flour
- 50mls cold water
- 1 bunch chopped parsley
- 1 packet of short crust pastry
- 1 packet of puff pastry
- Brown mushrooms in a large pan in extra virgin olive oil. Once brown, take out and set aside.
- Using the same pan, fry steak in extra virgin olive oil until brown. Set aside.
- Using the same pan, fry onions, garlic and thyme in until brown.
- Add 500ml of red wine and bring to boil.
- Put all ingredients in pot.
- Cover with chicken stock. Bring to boil.
- and cover with foil.
- Put in oven at 150°C for four hours.
- Mix 50g of corn flour with 50mls of cold water.
- Take pot out of oven, and while hot, add corn flour and water to the pot and mix over a gentle heat until the mix is bubbling. The mix has to be thick enough to more or less hold together when the pie is cut.
- As soon as it's thickened, take off heat and cool down.
- Place in fridge overnight.
- Next day
- Add parsley.
- Put pie filling in short crust pastry and use puff pastry for lid of the pie.
- Eugene makes his own homemade pastry. If you're feeling adventurous, try making your own too!
- This recipe makes 8 individual pies or two 20cm pie cases
69 Macpherson Street, Bronte NSW
Phone: (02) 9369 1110