Our Sizzler Pop-Up Store Menu Is Locked In!

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Episode Transcript

Speaker 1 (00:01):
You're listening to the Robin and Kid podcast. If we
are doing God's work, No, they one night only. Robin
Bailey has used her magic and we are bringing Sizzler

(00:22):
back for one night only with the help of Fritzenburger
in South Bank.

Speaker 2 (00:28):
Now Andrew, who's the owner of Fritzenburger, is joining us.
Hey Andrew, good morning. I have some very exciting things
to tell you this morning because over the last forty
eight hours we've been building our top ten menu items
based on what everyone in Brisbane wants to eat again
at our one night only pop up Sizzler stores. So

(00:48):
I'm going to give you those great and then I'm
going to give you some extra awesome good news. So
currently the top five from yesterday were cheese, toast, potato skins, bolonnaise,
the bolonnaise, pasta, pumpkin soup, chocolate moose and then today

(01:08):
we have added the ice cream soft serve, the seafood salad.
This is all based on what everyone has been saying
to us salad, Yes it was gross, we do know. Yeah, okay,
so you'll get the special Extenders, which has got nothing
to do with seafood and put that in a salad forests,

(01:28):
apple crumble, bread and butter pudding and the tuna pasta salad.
Do you think you can do all of those?

Speaker 3 (01:36):
I think, said can, so he'll mail it, okay.

Speaker 2 (01:42):
Well, the other thing that is super exciting is that
we managed to track down a wonderful man by the
name of Dallas from River Dispensary Systems. These were the
people that supplied the whole of Australia's Sizzlers with the
specific ice cream machine. And have a listen to what
he said to me about half an hour ago. So, Dallas,

(02:05):
are they movable? Like? Can we get one easily?

Speaker 3 (02:10):
Are you going to ask me to supply a machine
for your sizzler night?

Speaker 2 (02:14):
Yes, I am, said, I am.

Speaker 3 (02:17):
We would love to be a part of that. Yeah,
I'd be more than happy to supply a machine for
that opportunity. There you go, Andrew, fantastic another another one solved.

Speaker 1 (02:30):
One less thing that said the head chef has to
organize fan.

Speaker 2 (02:36):
You know what's great about it too, though, Andrew is
we all thought it was like a powder mix that
you add water to and then it's like a soft serve.
But it's actually the ice cream and he'll provide the
ice cream as well. So then all we have to
do is do all the condimenty bits like the little
marshmallows and the skittles and all the stuff on the
top and the smarties. So are you all good for

(02:59):
all of this?

Speaker 3 (03:01):
That sounds I think we can do that, no problem
at all.

Speaker 2 (03:04):
Okay, So this one other little thing, I'm just wondering
how you're going actually like preparing some of this food.
Have you started to practice on any of it?

Speaker 3 (03:16):
Well, we've got the potato skins now they're on the menu,
and Seb's working on a few items today. We finally
got him a day off yesterday. Oh really the tools
today and I think he's working on three of the items.

Speaker 2 (03:33):
Do you know which ones.

Speaker 3 (03:35):
He was doing? The seafood salad, the chocolate moose, and
the bolonnaise.

Speaker 2 (03:43):
Okay, well, how would you feel about like bringing him
in tomorrow potentially and we could try one of them?

Speaker 3 (03:49):
Sure?

Speaker 2 (03:50):
Sure, yes, no.

Speaker 3 (03:54):
Problem. Check with chef Chef Seb, the guy who's got
to make it. But that'd be fun. Get you in
tomorrow morning and do it.

Speaker 2 (04:01):
Okay, there you go, and maybe if you could also
bring the recipe and that'd be awesome because it'd be
good to share with everyone in Brisbane some of the
recipes that we're doing, so that they can do it
at home.

Speaker 3 (04:11):
Do sounds good.

Speaker 1 (04:15):
It's Robin and kit on Brisbane's Kiss ninety seven to three.