Recipe for chip success
A crunchy beer-battered chip has been picked as Albany’s best.
To mark International Fries Day last Wednesday, the Albany Advertiser asked its audience of more than 20,000 on Facebook where Albany’s best chips were.
Tapas bar and restaurant Six Degrees received the most support, with more than 150 people having their say.
Head chef Ray Quindong said he was surprised but pleased with the community support and proud of his team.
“It is very lovely to be recognised for our hard work and our food,” he said.
He said the secret to their golden and crispy beer-battered chips was their oil and temperature.
“We use vegetable oil or rice oil and always have it hot to get the perfect golden chip,” he said.
“We also have our made fresh daily aioli and our Six Degrees Sizzling, which is a combination of 10 spices to make the perfect seasoning for our chips.”
Six Degrees offers potato and sweet potato chips as well as its famous nachoman gringo, made with chips, pulled lamb or beef, aioli and spices.
Mr Quindong said he had been with Six Degrees since it opened and he enjoyed watching the team grow.
“We have a great team here and we receive a lot of compliments on our food and that is wonderful,” he said.
“I encourage everyone to come along and try it, and tell us if something is wrong and we will make it better and better every time.”
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