Samuel Jackson
KO Catering and Pies
87 A Street, South Boston
256 Marginal St | Building 16, East Boston
kocateringandpies.com
Not since the days of Paul Hogan has it been so much fun to say “Put another shrimp on the Barbie” for not since then (if even then) has there been such an authentic (and Bonzer) Australian food place in the Boston area. In fact, according to owner Samuel Jackson (no “S”), it is the only place of its kind in all of New England!
From the hand-rolled titular meat and veggie pies, chicken schnitzel burgers and the KO take on fish and chips to mushy peas and fortifying ANZAC cookies, KO knocks out trays of sustainable, locally-sourced Down Under delicacies for one or 100. For “brekky,” lunch or dinner. They even have Australian groceries like Tim Tams and the ever-famous Vegemite.
So whether or not you have dined on devon or even know what it is, take a trip to Southie (and now Eastie!) for some southern hemisphere favorites. No matter what tucker you try, you’ll be taking the “Ken Oath” and joining the “gum tree” soon.
Matt’s Meals: How did you get into cooking?
Samuel Jackson: I realised once I had finished high school I was done with studying and was keen to work in an environment where I could still surf during the days and find a trade that would allow me to travel. My best mates brother offered me a job washing dishes for the busy holiday season. Once the holiday season was over he then offered me an apprenticeship and that was that.
MM: Where was your first professional kitchen experience?
SJ: It was in the Italian restaurant where I started off washing dishes. It was right in the CBD (central business district) of Sydney. It was hard, fast and the chef took no s–t from anyone. The food was great and everyone worked their arses off. At that stage I was still only 17, so I couldn’t afford to live on my own so I was commuting by train from my parents place which was 60 miles away, getting on a train at 5.15am and a lot of the time not getting home until 8-9pm. I’m forever thankful for that first experience as it moulded me into a hard worker with great appreciation for food.
MM: What is your favorite dish to prepare?
SJ: If I can get the ingredients (and fortunately in Boston I can) it is a seafood Laksa. It is a Malaysian/Singaporean soup/stew/noodle dish all in one. The ingredient list for the base paste is as long as your arm and you need to find super fresh Asian herbs to garnish it. You can’t beat the colours, aromas and texture of the dish.
MM: What is the best part of your job?
SJ: Having people really enjoy eating something that I really enjoy making. People have a lot of options out there and for them to come and eat your food it means a lot. Having the freedom to do something creative and tasty and then actually have people come from all over the place to enjoy it is really as good as it gets.
MM: Who is your favorite chef in Boston?
SJ: That is such a tough question with the talent that Boston has to offer. If I had to choose just one, it would be Tim Cushman of O Ya. From the first time I went in there to today, he has stuck to his guns with amazing food with such attention to detail all whilst making you feel very comfortable exploring such unique flavours. It took a lot of balls to open that place and I respect that a lot.
MM: What do you usually make for yourself at home?
SJ: Fried rice. I always seem to have leftover jasmine rice sitting about and the fridge never contains much more than ginger, garlic, chili and loads of Asian pastes and sauces. A lady from Singapore once showed me the easiest, best way to knock up a fried rice once and I use that as the foundation every time. Basically you heat a decent amount of oil, a s–tload of finely diced ginger and garlic then add whatever other veg/protein you have lying about, chuck in your rice, add your sauce/paste, mix for a minute or two and serve. It’s super quick, always tasty and very comforting. I’ll eat that three to four times some weeks.
MM: If you could dine with any three people, who would they be?
SJ: As long as it’s assumed they all will eat anything and don’t have any weird table habits I’d say Lou Reed, Bill Bryson and Diego Maradona.