We're at Portobello Market every Saturday
Who's hungry?! Cooking delicious Paellas until 5pm on portobello market, rain or shine, preferably shine ...
15th Jun 2013
31st May 2013
24th May 2013
Clanging paella pans since 2004, we'd all be a bit lost without Nick around. Matey gets the job DONE! While most of us are analysing whether something is right for us or not, he has the van loaded and the job in the bag. Plus he's generous with it, always finding time between his many jobs and pitches to impart that great, straight-talking, trader wisdom to anyone he can see is giving it a go. Nick's support has formed part of the backbone of the creation of KERB and we love him for it.
Paella Valenciana – Halal chicken, runner beans, butter beans;
Seafood Paella – tiger prawns, squid, NZ green-lip mussels;
Vegetarian Paella – 11 different vegetables (private events and festivals only)
We make delicious, traditional Spanish paella from scratch, live in front of everyone. No short-cuts, nothing hidden, a fantastic, entertaining cooking demonstration full of sizzling, banging, clapping and shouting. We don’t take life too seriously either, so there’s lots of singing and dancing in and around the stall, and lots of banter with customers. We believe we’re a true street-food experience, great food and great people combining for a great experience in one’s day. Ole!
– Nick Friedman
It seemed like a good idea at the time (2004). And we’ve had no reason to stop since. There’s a very simple, honest pleasure from making food for someone, having them eat it and enjoy it. No politics, no hidden agendas, just a simple meal that they enjoy. Can’t beat it for job satisfaction.
Luardos, the chicken or pork burrito. Like paella, it’s a great mix of flavours, proteins and carbs, and is just simple and delicious. They’ve stuck to their guns over the years, and it shows in the quality and the regular customers.