Beats & Eats with PaperMacheTiger
There’s a progressive arc in the sound of PaperMacheTiger’s music, incorporating the acid and techno sounds of Detroit and Berlin whilst also delving into the underground house sounds that reference London and Chicago and in turn exploring the deeper underground flavours that encapsulates dance music culture as a whole. The wide-spanning influences which shape their productions are testament to their deep roots as artists. A dedication to explore underground electronic house music in all its forms, taking in a wealth of influences from various genres. LoveFoodIbiza checks in with Mick Wilson and Dylan Debut for their big kitchen loves and hates on the eve of the release of their brand new single ‘The Bass’…
’The Bass’ out on Bombis 7th May 2021
A track you love to hear on a sunny morning…
MW: Debussy ‘Clare Da Lune’ so beautiful, always brings a smile to my face, a beautiful way to start the day.
DD: D Train ‘You’re the One For Me’ nice bit of funk to awaken the senses…
Your perfect breakfast would be…
MW: Not the most health conscious brekkie but a fabulous fry up scrambled or poached eggs, sausages, bacon, black pudding, mushrooms, tomatoes, beans and chips, but all organic and from locally sourced outlets. Not every day, this is a treat my normal breakfast is far more sedate and of course healthier.
DD: Steak and eggs.
The most unusual thing I have ever eaten…
MW: Sun dried spider, actually ‘Cheg’ (not is official name) is a Cambodian speciality which is a boiled egg, half chicken and half egg (embryo) – think it is called Balut.
DD: A slug and it wasn’t for a bet.
The dish that reminds me of my childhood
MW: Baked beans on toast, proper simple British fare from when I was a child.
DD: Jerk chicken.
Who taught you to cook?
MW: Both my mum and dad started me off on this journey, they made sure all us kids had those basic skills.
DD: I just picked it up along the way.
Your favourite 3 restaurants in your home city…
Too many to mention, but just a mixed bag…
Can Pilot, BBQ/Grill Joint in San Rafel.
El Bistro, Ibiza Old Town.
Bambuddha, Asian fusion in the campo.
5 other restaurants from around the world you love…
Ibiza Food Studios, Dalt Vila in Ibiza.
Crossroads Kitchen Los Angeles.
A DJ or musician that has surprised you with their cooking skills at home/their home…what did they cook
MW: Paul Reynolds of Melon Bomb fame, that guy can cook, his cooking is next level, he could actually be a big time chef if he wasn’t a DJ, I would say without a doubt he is probably the best DJ Chef in the world!!!
DD: Daddy J and he cooked.
Your guilty pleasure food. You know you shouldn’t but you always do…
MW: Ice cream, is it really a food???
DD: Haribos and Malibu erh not quite food again.
What is your signature dish?
MW: A good old roast, any style, making the perfect roast potatoes and all the trimmings. I do like to experiment and dive in with other dishes though.
DD: Thai green curry and omelettes smash these out like no one’s business.
If you could have a master-class with a celebrity chef, who’d you pick and why?
MW: Well after hearing about her stepping out on the dancefloor here in Ibiza I think it would have to be Mary Berry, after a great day of cooking we could hit the dancefloor and cut some shapes.
DD: Toby Gritten he’s a good friend, and he got honour by the queen for his food But mainly because he’s a good laugh and loves to party when he’s cooking, kitchen rave special.
Dead or alive – 3 famous people you would invite around for dinner…
MW: Einstein, Prince, Nina Simone.
DD: Homer Simpson, Alexander O’Neil, Stephen Goldman.
A dish you have yet to master…
MW: I do a lot of touring around China and Asia and Chinese/Asian food is something I love, I can rustle up something that’s OK but I never quite get the authenticity of the dishes as to when I visit these countries, but my Thai curries are coming along very nicely.
DD: Fish Stew.
Your favourite pizza topping
MW: Super spicy pepperoni meat feast with Italian sausage.
DD: Ham and pineapple, a nice tropical flavour.
Your biggest ever food mistake
MW: Bread and butter pudding, not difficult to master but for some reason (at the time) I made it with just bread and milk in the oven, wasn’t my greatest moment, know how to cook it now though.
DD: Eating bad chicken from Ibiza town summer 2017. I was sick for three days!
A dish you just cannot eat
MW: Sea Urchin, just too gooey, way too gooey.
DD: Tongue or pigs cheeks! Yikes
You get in from the club pissed, dive in the fridge and usually come out with…?
MW: Nothing that doesn’t happen to me anymore, but when I was younger wouldn’t be the fridge it would be hitting the Kebab shop after the night out.
DD: Malibu and ice cream.
The most expensive meal you have ever had?
MW: Somewhere is LA can’t remember the restaurant but there was a lot of expensive wines drunk on top of the food, the bill was obscene, or somewhere in China were we literally had one of everything on the menu
DD: Las Dos Lunas in Ibiza, beautiful food.
My favourite restaurants on the island…
Bocasalina in Formentera
The best sunset spot for a cold drink…
MW: Hostel La Torre is a great spot, great atmosphere, set on the rocks above San Antonio, magical moments.
DD: Elements on Benirras, right of the beach
A record that always reminds you of Ibiza
MW: Levitation ‘More than Ever People’
DD: Gabriel Ananda ‘Dopplewhipper’
Your favourite Ibiza dish
MW: Paella is a winner for me, OK it isn’t strictly Ibizan but it is 100% Spanish and I love it.
DD: The cheese and ham toastie from Bar Cruce done in an Ibizan way.
The perfect 24 hours in Ibiza would be…
MW: Wake up early get out on a bike/hike, finished that off with a splash in the sea, grab some breakfast, find a beach, relax, take some lunch, relax, watch sunset, start to feel the excitement in the air, get dinner, then end up who knows where…
DD: Keeping it on the dancefloor, Monday afternoon Circo Loco then on to Amnesia…