The team behind Barlow & Co, the popular Canterbury Foodies Market stall, has delivered on fan requests to see more of their awesome brisket burgers. The slow-cooked sensations are now available 5 days a week at Barlow & Co’s new permanent home on 156 William Street, Earlwood (formerly Mr. Fish).
The Sydney suburb of Earlwood, which is just South of the Inner West (some may soon start referring to it as the Texas of the Inner West) is now the home of Barlow & Co’s Texan-style brisket burger, the signature dish of the new take-away burger store.
The Texan’s love their brisket ‘cooked low and slow’, and that’s exactly how Barlow & Co do it – cooking the meat for 16 hours until it’s succulent and falling apart.
Chef and owner Dean Barlow is following the trend of chefs who have opted to move out of large scale kitchens and find home in a smaller, family-focused venture, which happens to be up the road from his own home.
Starting small with a regular market stall at Canterbury’s Foodies Market, he soon developed a strong following at the market and had a ‘brisket brigade’ visiting specifically to have his burgers.
Dean Barlow – chef & owner
Dean Barlow has had a career as a chef for 17 years. Growing up in west Sydney, he worked in various kitchens whilst completing his apprenticeship. He then secured the job of Head Chef at Boyles Hotel in Sutherland and was given the duty of opening the pub’s restaurant, which received 2 Schooners in Sydney’s Good Pub Food Guide two years running. He also developed the menu as head chef at the newly revamped Fortune of War and The Push Hotel in Sydney CBD in 2014 before joining the Sydney City Tattersalls Club.