JETHRO VINCENT
Creative Culinary Director, 8 Degree Projects
“It is hard to tell what the industry will evolve into. What I do know is we need to work together more than ever. Alone, we may all disappear, but with a community approach, we can find a way to help Bali’s culinary scene. I am hopeful and remain positive for the industry here because we have a passionate bunch of professionals. Bali will rise again and hopefully it will surpass that of its previous standing on a global scale.”
The Kiwi chef is the force behind Seminyak’s vogue dining destinations: Sisterfields (all-day breakfast Australia-styled cafe), Bikini (upscale urban-chic restaurant), BO$$MAN (burger joint), and fika (Scandi-inspired bistro). And, like countless other restaurants around the world, Vincent had to close them until further notice due to the pandemic. “I witnessed Sisterfields go from its former glory of serving 1,000 people a day to a desolate closed venue. fika, the baby of the group, had to be closed just after four months of operation while shutting Bikini felt like a representation of all of our goals and plans for 2020 going down the drain,” states Vincent. But, not all has been lost.
BO$$MAN proved to be the perfect concept for these tough times. At the time this article is written, BO$$MAN has been opening up different ghost kitchens in two new locations: Sanur and Ubud, bravely testing the market in new areas with burger takeaway and delivery services. “That way, we are creating more roles for our team. With 500 employees that depend on us, our group’s main focus has been taking care of them and their families,” explains Vincent.
Original Gangster (O.G) Burger
Serves 4
Prep time 30 minutes
Cook time 15 minutes
Ingredients
• 4 burger buns (10 cm diameter) - cut and toasted
• 4 160g medium ground meat patties or 85cl grind (10 cm diameter)
• 2 large heirloom tomatoes, sliced
• 1 iceberg lettuce
• 4 single slices American cheddar (emmental or aged cheddar)
• Pickles, sliced
• Onions, sliced
• Thousand island sauce – recipe follows
• Horseradish aioli – recipe follows
Thousand Island Sauce – makes 750g
• 300g gherkin
• 20g shallot
• 1 small clove of garlic
• 160g tomato sauce
• 360g mayonnaise
• 4g smoked paprika
> Chop the gherkins, garlic and shallot as fine as possible and mix with the rest of the ingredients
Horseradish Aioli – makes approx. 720g
• 3 egg yolks
• 500ml canola oil
• 15g Dijon mustard
• 125g horseradish cream
• ½ lemon, juiced
• 1 small clove garlic
• 2.5g salt
1. Add all the ingredients except the oil into a blender and blend to a smooth puree.
2. Slowly pour the oil in a steady stream into the blender with the motor still running until an emulsion has formed. If it becomes too thick, add a splash of water.
Assembly
1. Create a little burger station by having all of the ingredients ready to go before it’s time to grill.
2. Sweat off the onions to preferred level of doneness and put aside until needed.
3. Season the patties liberally with salt and pepper.
4. Cook on a solid flat-top grill or large fry pan over a high heat. Flip the patty and add the cheese slice and the prevously grilled onions.
5. When the doneness level is achieved, simply place the patties on a resting tray and allow it to sit for a minute before building.
6. On top of the bottom half bun, stack the ingredients in this order: Thousand Island sauce, mustard, beef patty, cheddar cheese, sautéed onion, lettuce, tomato, pickles, Horseradish Aioli, and more Thousand Island sauce. Place the top half bun.