A classic of Brazilian cuisine has ended up in Tasmania, and it's an Aussie responsible for bringing it there.
The Brazilian 'pão de queijo' (literally 'cheese bread' in English) has held the key Paul Foreman's heart and stomach since his first bite.
Pão de queijo is a super popular street snack and breakfast food in Brazil, usually enjoyed with a cup of coffee in the morning.
Hailing from the state of Minas Gerais in Brazil's Southeast in the 18th century, pão de queijo was developed by African slaves (like many other Brazilian dishes such as feijoada). They mixed eggs, cheese, milk, vegetable oil and cassava starch to make the cheesey bread in the form of big or small golden balls.
In Australia, Paul's love affair with pão de queijo began years ago in Sydney.
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“I went to a restaurant in Dee Why beach in Sydney, about 6 years ago, and I was having chicken hearts [another traditional dish], and everything else, and I was really enjoying my experience eating Brazilian food for the first time," he says.
"Suddenly these little bread balls came to the table and I popped one in my mouth and I was like: 'What the hell is this?,' I ended up eating all the cheese breads on the table and I went after the chef and he told me what they were. I loved that crispness outside and that chewy cheese goodness on the inside. From a mouth feel textural perspective it was incredible, I just fell in love straight away."
Paul is originally from Perth, but has called Hobart home for 35 years now, where he operates a food truck and sells pão de queijo among other things. Lacking the exact core ingredients available in Brazil to make pão de queijo, he developed his own recipe using local ingredients.
“I ended up adding to my recipe local ingredients from Tasmania, such as goat cheese and milk, as well as local Parmesan and cheddar cheese," he says. "So, a little bit of experimenting and I reckon I nailed in about 12 months. It took me a little while.”
Paul says the cheese bread is one of the top-selling items of his food truck called .
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“At some of our bigger festivals we can sell up to 400 pieces of cheese bread. It keeps me super busy because we bake them on-site in the van, so it’s freshly cooked. On regular days we can sell 150 to 200 cheese breads. It is pretty popular. Once people get to know it, they absolutely adore it.”
It's a mistake to think that Paul's clients are mostly Brazilians.
“Definitely 10 per cent to 15 per cent would be Brazilians, but the rest are people from Tasmania and interstate travelers," he says. "They are always cautious because it's not hamburger or typical Australian food, but once I explain to them what it is, they try it and they love it. Many even come back to buy more.”
While Brazilian cuisine has a special place in Paul's heart, he has never been to Brazil. But, it is in his plans.
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“Not yet, but it's on my list. I have got a bucket list. I can't wait to get there.”
