Nev from the Record Crate in Glebe operates in the best of both worlds, literally mixing business with pleasure. Serving up a cracking combination of burgers, beer and the most lip-smacking vinyl in town, he’s hiked the long way to the top – and got a lot more than a sausage roll!
Where did you get the inspiration for The Record Crate from?
It was knowing that Glebe Point Road could not sustain a record shop on its own, even though it needed one.
So by combing a more diverse and complete offering I knew it would be unique and that would be its point of difference.
What is your ideal combination of music/ meal/ drink?
Having a funk band playing with a large bowl of Gumbo, followed by a good Shiraz.
Do you think there are any similarities between making food and making music?
It’s all food for the soul. When you are performing and you know people are into it, it’s the same feeling as when an empty plate comes back along with a “mate that was great”.
What general observations have you made about your Glebe customers?
It’s a very interesting area of the Inner West and it has a history like no other, the original bohemian bastian has taken a few hits over the past few years but it is finding its mojo again.
I have created a meeting place for likeminded locals to hang and chew the fat. We have had some great impromptu gatherings – you can’t organise these they just happen.
I think this side of Glebe has always been here it just didn’t have the right kind of place for the locals to congregate.
What vinyl were you most excited about stocking in your store? I once had a copy of Fela Kuti’s ‘Expensive Shit’, this is not only hard to get – it’s an incredible record. I played the hell out of it before I took the money and sold it.
What do you think of bands who are releasing onto vinyl today?
It’s all part of keeping vinyl alive. It should be endorsed and applauded; the original format is the best one.
500g skinless chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
4 chorizo sausages, halved, cut into 3cm pieces
2 green capsicums, halved, seeded, cut into 1cm pieces
2 celery sticks, trimmed, thinly sliced
1 teaspoon homemade Cajun Seasoning: equal parts of smokey paprika, white, black and cayenne pepper, and salt
500ml chicken stock
Thinly sliced shallot, to serve
Steamed rice, to serve
1. Heat half the butter in a large heavy-based saucepan over medium-high heat. Cook the chicken for 3 minutes each side or until golden. Transfer to a plate.
2. Add the chorizo to the pan. Cook for 2-3 minutes, stirring, or until golden. Transfer to the plate with the chicken.
3. Heat remaining butter in pan. Add the capsicum and celery and cook, stirring, for 2 minutes or until the vegetables start to soften. Add cajun seasoning and cook for 3 minutes.
4. Add stock, chicken and chorizo to pan. Stir to combine. Increase heat to high. Bring to the boil. Reduce heat to low. Cover and simmer for 20 minutes or until the mixture reduces slightly. Season with pepper. Top with shallots. Serve with rice.