Kerb

Why we love them

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.

What they serve

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)

In their own words

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

Why the kerb life

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.

Fave Kerbster

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.