September 13, 2023 • 34 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode, Mick is joined by the executive chef at Capitol Bar and Grill, QT Canberra, Chef Michael Box:
- What was the one dish that got Michael into cooking?
- The most EXCITING person that Chef Box has cooked for is ___ ?
- Is Capitol Bar and Grill’s award winning steak the GO-TO menu item?
- How one man got Michael to fall in love with burger culture!
- When he’s not behind the grill, where does Michael like to go and eat?
- What makes the PERFECT Sunday roast? The two Michaels will decide… via a COOK OFF!
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Water.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 3 (00:04):
I hope you're hungry. This is this Savage podcast.
Speaker 2 (00:07):
Today and welcome back to Served, where we are serving
you up a ton of great foody suggestions around Canberra.
I am your host, Mick Carojuana. And look, I've been
sitting on a little secret for a while. Towards the
start of the year, the Served Instagram page was sent
a message asking you if we'd like to go on
My Kitchen Rules. I know MKR like with Manu and Colin.
Speaker 3 (00:32):
Is it Colin?
Speaker 1 (00:33):
I don't know.
Speaker 2 (00:34):
I was so keen to go on the show. The
only problem was I didn't really have anyone to go
on it with. My mum opted out immediately. She's like, no, no, no, never,
I don't want to do that.
Speaker 1 (00:44):
That's too much pressure.
Speaker 2 (00:45):
And no one else in my sort of close friends
or close family circle is a chef or has a
desire to cook. So I didn't respond and that will
forever remain a mystery. I mean, the contestants on it
this year look good. Just wish I was in the mix.
Only I had met today's special guest back then, because
I feel like he may have accepted my offer. It's
(01:06):
executive Chef Extraordinary at Capitol Bar and Grill at the
QT Hotel in Camera. Michael Box an absolute star, a whiz,
a champion in the kitchen, anything else you can think of,
it applies to him. We chat on the podcast about
how he got into cooking and who his culinary inspirations are,
who the most exciting person he's ever cooked for is.
Also when he's not behind the grill, where he likes
(01:27):
to go and eat in the nation's capital, and we
discussed what makes the perfect Sunday roast. A views on
what perfect is is quite different. Oh and hey, speaking
of TV shows as well, we may be doing our
own version of a classic cooking show soon. Me versus
him to just watch this space that is all on
the way on this episode, observed. Camera is home to
(01:55):
so many amazing restaurants, but behind those restaurants are so
many amazing chefs. And I'm lucky to be joined by probably, no,
I'm going to say it, and not just because he's
staring right at me, probably the best chef here in
that and I've just said chef chef great one.
Speaker 1 (02:11):
It's a good start.
Speaker 2 (02:13):
The best chef in camera chef Michael Box from QT
Hotel and Capital Bar and grill Mate.
Speaker 1 (02:19):
How are you, Oh good man, good, thank you for
having us.
Speaker 2 (02:21):
I think this might be I believe this might be
the first time that I have had a second Michael
on the podcast. Do you normally go by Michael? Do
you prefer Mick or Mike?
Speaker 1 (02:30):
Michael? You by Michael away.
Speaker 2 (02:31):
See, I always introduced myself as Michael and then I'll go,
but my friends call me Mick, and then I'll look
at them and go, So you can call me Michael.
The horrible way to start off a conversation and maybe
your friendship. But I always go the long one to
start off. But the difference between you and I is
that you are extremely skilled in the kitchen and I'm
just a little boy who likes to taste food and
(02:52):
burgers of course. So the first question, and I'm sure
you get this quite a lot, but how did you
get into cooking?
Speaker 1 (02:57):
It was two thousands and you can call it the
Jamie Oliver Era two, not Chocolate talk. That was the dish,
the dessert, the TV show. It was exactly what I
saw in the kitchen on the TV. That was it.
And from then on it was hooked really yeah too
not Chocolate Talk done.
Speaker 2 (03:13):
It's interesting to know that it was just a wondish thing.
It wasn't like a family growing up around food.
Speaker 1 (03:19):
Like my mom was always in the kitchen anyway. She
was an awesome little cook. Yeah, and she went on
Ready Steady Cook with a relative of that. She lost that,
but by the way, you get a better gift if
you lose. Then if you win, really got a mettle hamper.
And then that was it again. So we've always been
around food. We've always had entertainment in our house. We
(03:40):
always have the barbecues on the weekend back in the UK.
And then too not Chocolate Talk was on the show
and that was a naked chef done.
Speaker 2 (03:47):
I am glad you mentioned Ready Steady Cook. There have
you ever been on a TV show for cooking? And
if you haven't, which one would you want to go on?
Speaker 1 (03:54):
I haven't, Which one would I want to go on?
Speaker 2 (03:55):
Yeah, that's the question.
Speaker 1 (03:59):
I think back in the day, it just would have
been fun to do the whole Ready Steady Cook.
Speaker 2 (04:02):
I loved Ready Steady Cook. I always wanted to be
on it, but I was just I think I was
more nervous because I always just do it so fast,
but I don't feel like they do it not so
much do it well. But I'm just kind of yeah,
I was always worried about the techniques that way they
would use. But also I was always team Tomato, so
you're always it was I. Well, now I'm it was
a Green capskum or a red Tomato. Maybe I was
(04:23):
team capsicn you know what, now I can't remember.
Speaker 1 (04:25):
I've said it on the team. It doesn't matter.
Speaker 2 (04:27):
I've said it on this podcast before and I stand
by it. But whatever that team.
Speaker 1 (04:31):
Is, forgot, I'm on the team, and who gets which one?
But because back in those days, it was the classically
trained chefs. It was pre pre master check master chef
back in the late nineies early two thousands was not
what it is now really Yeah, it was like Gary
Rohod's staff for me, and it was all fine dining,
aliquate type of basically TV. Yeah, similar setup, but it
(04:53):
wasn't this this long drawn out series which is you know,
it's done really really well now, which is awesome. Back
then it was just totally different. So then I guess
bringing that to the everyday life was ready toity cook
back in the day Fern I think Fern for Britain
was the host. Yeah, I don't know, but it was
just old school cooking techniques and that was really cool.
But growing up with that it was fun, yeah, of course.
(05:15):
But then obviously the modern era started, the millennium changed
and straight into straight into the Jami oliverra QT.
Speaker 2 (05:22):
But how long have you been working there? Because I
know you haven't just been in Cambery, You've moved all around.
Speaker 1 (05:26):
Yeah, so what twenty January twenty sixteen YEP started in
the group is x Sue for QT Sydney, So the
prime I guess the flagship of the group is that one.
There Upon George street by State Theater started there six
months later, got us to come down and then we
kind of took the reins over from there and yeah,
twenty sixteen, twenty seventeen, and basically out of all of
(05:48):
that did three and a half years built the capital
to be to be what it is, you know, and
then we were lucky enough to get it at fifteen
out of twenty in the good Foo Guy back which
was awesome. A lot of hard work went into that,
but then went back to Sydney three and a half
years later, Yeah, came to go and kind of take
that one back again and just take another challenge, and
then you know, other circumstances came up as well, and
(06:09):
then kind of did a little bit of a different
group role in a sense of just rebranding some of
the Ridgis's properties. But then that's when the world stopped
and COVID hit, and then it was more about security
and just making sure that you know, we're working with
how we need to businesses and just making basically making
sure that we can we can look after everybody. And
then that's kind of how we came back to Canberra.
(06:31):
So it's been a bit of a travel Yeah, but
this this is in now the last was it a
year and a half. It's been been a massive transition
with business and coming out of COVID as well, but
definitely growing it. That's good, which is awesome. You know,
we're doing really well at the moment and I've got
some really good protein programs going, just really working with
the staff, the team and just and just trying to
build our business for the next evolution. Yeah, that's awesome.
Speaker 2 (06:53):
It's nice to see that you guys are still focusing
on going onwards and upwards, especially after, like you said,
the world shutdown and then everything was a bit shit.
How was it for you personally during the COVID years.
Speaker 1 (07:03):
During the COVID years, for me, there's two sides, Like, personally,
we were you know, we're in Sydney mentioned you earlier.
Previous is lost the apartment, kind of moved back in
my mum and dad with a four year old and
then a baby on the way. Opportunity came to come
back to Camber and then from there I actually took
a bit of career move and I ended up going
from a kitchen to an F and B operations role
(07:24):
at Camber Airport, Okay, and I ran all the food
and beverage outlets there in the actual term, not really. Yeah,
So if you want to be uncomfortable, but then learn
to be comfortable, yeah, that's what you do. So you
go from being inside kitchens not wanting to talk to people,
to being in front of thousands of people making coffees,
doing something you've never done before.
Speaker 2 (07:41):
So you had, sorry, you had control of all the
food that is in camera airport.
Speaker 1 (07:45):
So the food and beverage outlets, so not necessarily cooking
as such, but more management from a I guess from
a top two down. So it was at the time
it was a few venues because of a few of
them had already shut anyway, yep. But then yeah, working
for a couple called Ari Airport Retail Enterprise and then
just yeah, just basically managing forty to fifty young staff
to operate the bars. You know, Capitol Brewer was in
(08:06):
there as well. There's a few cafes. Yeah, and just
and just again taking a career pivot. Yeah, of course
with a COVID teachers that you just got to do things.
Oh in a way, but you've also got to take risks.
Speaker 2 (08:15):
Yeah, don't be comfortable, but also be comfortable.
Speaker 1 (08:18):
Yeah, so it was about being yeah, embracing the inner uncomfortable. Yeah, okay,
and just basically sitting there and just rolling with it.
Did that for a year, then got back at the kitchens.
So a career pivot, well why not? But yeah, then yeah,
we just had to just had to kind of get
back into it. An opportunity came around, do you want
to say no to it?
Speaker 2 (08:33):
Of course, back in the kitchens, we went yeah, and
you're you're loving it, You're killing it. Congratulations as well,
the other week Capital Bar and Grill won the Best
Stake award as well. I've heard from everyone that you
guys do the best steak. But I do want to
know do you have, like you said, the Jamie.
Speaker 1 (08:49):
Tart Jamie Oliver too, not chocolate turt.
Speaker 2 (08:52):
I just went Jamie Tart. You said that was your
inspiration to getting into cooking. Did you have a person
that you look up to that wasn't just Jamie Oliver.
Speaker 1 (09:05):
When Yeah, it was a little bit later on though,
and it was David Chang. It was the way, the attitude,
the way he held himself, the way he did his food,
and how I guess the Mummafuku Empire, which is his brand. Ye,
just Rose and Rose and Rose. You know Bourdain, that
that whole kitchen, confidential cooks tour, you know, no reservations,
that that style. But then getting involved and being able
(09:28):
to give the opportunity to work at Mumafuku changed everything.
Speaker 2 (09:31):
Oh wow yeah.
Speaker 1 (09:32):
Yeah. So doing the three Hot Food here with in Sydney,
with Benngreno, Clayton Wells and the guys there was it
was a massive opportunity and something I'm really really proud of. Ye.
But then that Yeah, kind off topic there. Yeah, David
Chang was was the key. Yeah, and then we did that.
It was awesome. But from that, you know, you're talking
about cooking from Marko Pierre White. Yeah, you're talking about
cooking for a lot of other celebrities, a lot of
(09:54):
other politicians and just being exposed to it.
Speaker 2 (09:56):
Yeah, that's awesome. Leads me on to my next question.
Who was probably the most person Well, that's say celebrity
that you've ever cooked for.
Speaker 1 (10:03):
If you know two ways of looking at it, Okay,
what you think you're going to be with and then
what you actually get. Okay, so I think that the
most influential one would be Marko ber White. Yeah, of course,
just the attitude behind it. Yeah, and you look at
that guy like a god in the culinary world, like
old school, but just somebody is amazing and what he
did and change the world. But then you're looking at
(10:24):
you know, Heston as well. Yep. Being given that opportunity
was awesome. But then the one where you sit there
and go like, oh look size coming and you kind
of sit there with this like preconceived notion of you know,
you've got the gangdom before. Yeah, yeah, no, not what
you get Little pdr. It was really cool, It was
really fine. Everyone was the height of its popularity. But
(10:46):
at the end of the day, you're quiet.
Speaker 2 (10:49):
He's just your regular normal guy that just love it.
Speaker 1 (10:54):
It was just a really cool opportunity. Yeah, of course,
just just being exposed to that meeting, meeting everybody, look
up two meeting, all the authors that you have in
your books, and just just just embracing everything. It's hard,
it's hard work.
Speaker 2 (11:06):
It's like you have lived your own personal master chef
though because they all are on well, probably not side,
but you've just do it, done it, you know, in
your own sort of journey, in your own time. If
a celebrity was to come to Capitol Bar and Grill
or a regular civilian, what would you recommend off the
menu our meat.
Speaker 1 (11:27):
Program, like like you mentioned earlier, we won best Steak,
but something that we're really proud of it. Everything is
hand picked, everything's sourced for us and in line. But
what we want, you know, it's got to be the steaks,
the meat. You know. We've just for the spring menu,
we've just increased the options of what we actually hold
for proteins. So we've got a really good variety of steaks,
you know, hangar steaks, flank steaks. You've obviously got your primeals,
you rear bi as your fillots. But our dry age
(11:50):
program is what we really really are are doing really
well at the moment. Yeah, everything we buy and we
buy as a whole, as a whole cut, We portion it,
we roll that, we do it all in house. We
do our own butchery, so ehing's really coming in pre done.
Speaker 2 (12:03):
Is there one thing on the menu though that you
feel is not as it doesn't get the love and
doesn't get attention because of the meat program that you
kind of wish that people did try or do They
come in and they go straight for the meat and
you're like, cool, that's top tier.
Speaker 1 (12:15):
We have these chats, you know every week we talk about,
you know, what we do, our sales mixes. But you
know what for what what we have and what we're
really proud of is that we actually have a really
good range. Yeah, you know, our entrees they all sell
really well. You know, our main options they all sell equally. Obviously,
the meat is what does move. Yeah, we know that
(12:37):
we can control that and we're really good at doing that.
Now we've got enough information behind it. But the menu
itself does actually move naturally. Okay. Cool. Yeah, not one
item is way more than the other. But again, we
don't store much food. You know, we're prepping probably thirty
six forty eight hours and that's all we hold. Oh nice,
We don't sit there on a lot of products.
Speaker 2 (12:57):
It's good to know that. Then it is just all
it's all moving consistently.
Speaker 1 (13:01):
Yeah, all really consistently. And again, you know, we know
our market.
Speaker 2 (13:05):
I think you know your market a little bit well
as well in the terms of the Burger department, because
you did team up with a good friend of the podcast,
Zach from All About Burgers, not only to do the
college drop out pop up event that we did a
podcast episode live from, but you've got a special Truffle
burger on the menu too. Yep, that I believe. Is
it ending at the end of September.
Speaker 1 (13:25):
Yeah, it's a mixed So the Truffle season's just kind
of finished, but we've been able to grab some okay,
and so we've got some preserved. We're holding them and
we're rolling it until the end of September. Yeah. Nice.
You know, so we when we did the burger, we
haven't normally stepped in the burger field. Yeah. Yeah, the
hotel is what it is, and we have a really
really good, you know, bar offering for a burger, and
(13:48):
then you know, we we just started getting to know
Zach and you know, all about burgers and then just
kind of being in that world is something that is
different for us. Yeah, of course, and it was just awesome. Yeah,
he's a great guy and you know, what he's doing
is awesome and really really happy for what earth, for
what he's got and everything that's coming up for him
as well. But then being exposed into the burger scene
(14:08):
is something that I have never been in. Yeah, but
I love I love it. There's so many options and
then you look at it, you're like, oh, do I
like the smash Patty? Do I not?
Speaker 2 (14:17):
Controversially, do you've been introduced? You've Zach was your gateway
drug into the burger World's it?
Speaker 1 (14:23):
Yeah? That's it? Like, yeah, it's open.
Speaker 2 (14:25):
Now do you find it more honoring that you won
an award for Best Steak Restaurant or that you are
his number one burger with a nine point five?
Speaker 1 (14:32):
Well, let's just kind of get some clarity where his
number one locally but we're his joint number one national
that is true. You know, it's a tough slog I
think you know the album burger, you know how we
got to calling it albot. We just kind of got
the tagline of it's a labor of love. That's how
we ended up getting there. And then you know, obviously
we've got a lot of political satire within the hotel
(14:55):
and we'll just call it album and we'll see if
he comes for a burger. But you know, yeah, the
itself was it was really good to learn that style
of I guess it's it's a mixture of smash patty
meets regular. But then you know the onion subist it's there.
It goes really well when tis into the lot the restaurant,
does you know, steak and onions, beef and onions. And
then you've obviously got the truffle because we are locally,
(15:17):
you've got all the truffle farms around us and we
can basically source from, which is awesome. There we've got
those really cool relationships. But then just having that on
it was just it was just awesome. It's a good
fun Oh of course, something we've never done before.
Speaker 2 (15:27):
Yeah, and you are stepping out of your comfort zone
once again, even though it's, you know, something that nearly
everyone cooks once away, a burger. Is this something that
you'll continue to do then? Is this you know you'll
explore into different sort of burger tastes? Yeah.
Speaker 1 (15:39):
We in the background, there's a lot of what's next,
you know, when this burger comes off? And at the moment,
it's kind of this on off item because of you know,
when the truffle, we can get it, we will have it.
If we don't, we don't. But you know, I kind
of did go online and on social media and right
September it's kind of my bad. I'm got to stick
(16:01):
to it now. And I actually got caught out on
it on was a Thursday night. A customer called us
out on it and then just really, yeah, you said September,
so we want it. I was like, all right, nojamas,
I did say that. That's don't go saying things online
because people were sticking to it. You're on a pass
and all of a sudden your phone starts going notifications
of Instagram and like, told you, thanks mate, but yeah,
(16:22):
we uh, we're gonna step into that. Well, we're gonna
play around yep, we are. I think it's something that
is good fun in the way in which everybody is,
you know, fast moving social content. It pops up and
it's again everyone needs Burger's. We realized that we were
really fortunate with the pop up that we held, you know,
and working with the guys at College drop Out. We
didn't know what it was doue. Yeah, we had no
(16:42):
idea what it would be like. We just took a risk,
and you know what, supporting the guys was awesome and
just having them involved it was a great item. So
we want to we want to roll with this for sure.
Speaker 2 (16:50):
I've only just realized now did your time at Cambra
Airport help you not be in the kitchen for this
pop up event? Because you were delivering burgers left, right
and center. You are non stop the service part at
the college job.
Speaker 1 (17:02):
Yeah. Yeah, oh god, I've got this whole new appreciation
from front of it. It's a hard that's a different
ball game completely. You cannot hide your facial expressions there
of course, and you know, props to every front of
house person that works like, I don't know how they
do that. I did that for a year and I
learn a lot. I learn a lot. You know, we've
going back to Mumafoodo quickly. Yeah, we were the chefs
(17:22):
with the guys that prepped the food, cooked the food,
plate of the food, served, the food, explained the food,
ran back and then did the next set. So there's
a little bit of experience beforehand, and now now there's
just a whole new appreciation for it. Yeah. Of course,
all the front of house teams and the ones at
the hotel like they're rock stars. They are, and then
you know and every every what everyone does and their
knowledge is just tenfold. Yeah, airport kind of it took
(17:43):
me in a different direction, but also just give you
that confidence to be able to chat to people.
Speaker 2 (17:47):
Yeah, so we're not going to see you front of
house anytime soon.
Speaker 1 (17:50):
It will, but not facing the I'll be facing in
the kitchen and then ye walk around. But we do
want to have a lot more interaction, you know, within
the restaurant. We actually do want to have some more
of that, you know, like like quirk, like qt quirk
do we always like to say that we have. Yeah,
you know, we just want to be able to put
that personality back and then give the guests that different experience.
Speaker 2 (18:08):
Okay.
Speaker 1 (18:08):
Yeah, because everywhere you go you can have a waiter
or be able to just bring your food. Yeah, but
not many places. The chefs come, they explain the food
they bring out, you know, a comp di item, something
that they want you to try. You know, what's wed
age versus try aged. How do we kind of work this? Yeah,
and educate the guest. Yeah.
Speaker 2 (18:25):
It creates that sort of unique environment and positive sort
of connection with the guest as well, so then they're
not feeling overwhelmed. You know, before I started this podcast,
if I went somewhere that you would call fancy, I
would sit down and I would brick it because I
didn't know what I would get from the menu, And
then I'd be worried that the waiter or waitress was
going to look at me and go, you peasant, what
(18:46):
do you how?
Speaker 1 (18:48):
I went up and dinner on a Friday? Yep? It
was I went on ZM. Yep. Amazing. But again questions
terminology like always ask, Yeah, of course I learn. Every week,
you'll learn some and every day. Yeah.
Speaker 2 (19:01):
It's about that confidence though for me personally, not not
looking like a fool. Yeah, I know, I've.
Speaker 1 (19:07):
Got like Captain Google's for like you just able to
sit there and to flick some words into googles.
Speaker 2 (19:11):
That's true actually just kind of dneath.
Speaker 1 (19:16):
What's the source?
Speaker 2 (19:18):
Ah, yes, I do see this Gribiche Confit is very good,
the confit. If you're not working. You just mentioned when
you went out to on ZM. Where else do you
like to go out and eat?
Speaker 1 (19:36):
For us, it's more about two little boys and my partner.
We it's about what works for us, you know, and
and our kids have to run around. So I am
a big Burger fan. I am. I have this idea
of Canberra Capital breweries sitting outside and Burger in my head. Yeah,
that's what I've always wanted to come back to. That's
what kind of decided to come back to Canberra. We're
(19:58):
we're here. It was raining and that's just what it was,
was my partner, right, we were just sitting there chatting
about it. So it's got to be outside, it's got
to be open. It's just got to be able to
have kids around. That's what we do. Yeah, you know,
just having that is awesome. But yeah, we did experience
on ZMO Friday. Amazing guys there rocks us again, like
it was so good. Yeah. So nice and you know,
tops to them for winning the awards for Call My
(20:19):
Traveler last last week. And then also Ramen Daddy.
Speaker 2 (20:24):
That's the that's the one in Capitol Willing now in
that area and yeah, yeah, so good. I was disappointed
when because I went when they were still at very Lane, yes,
and I was like, oh, this this place is great,
and then I read somewhere yeah, we're closing down. I
was just like, what discovered? And then I found that
they were changing and I think they're called Canteen now
or is it.
Speaker 1 (20:44):
Yeah, yeah, I get what you're saying.
Speaker 2 (20:46):
Yeah, similar, So it's still there and it's still the
same product. It's just you know, a different cover on
the book beautiful. I went to Ramano the other day.
That's also very good. Ramen very I highly recommend that.
But it's interesting to know that you don't really have
like a so much a requirement about the places.
Speaker 1 (21:02):
It's just more.
Speaker 2 (21:04):
But also, as long as my kids can run around,
then I'll be a happy dad.
Speaker 1 (21:06):
Yeah that's it. That's it, you know, happy wife, happy late.
So as well, you want to just make sure that
it all works. And yeah, you know, we kids are
picky eaters. They are you know, and it's just going
to be able to fit.
Speaker 2 (21:21):
Are you roped into being the cook at home as well?
Speaker 1 (21:24):
I I yeah, again, well le it does is awesome. Yeah, yeah,
we Our house is a very busy household. You know,
up early, straight up, straight out the door, school drop offs,
you name it. You know, my work is very busy
as well. It's not always that I'll be home. So
you know what she does is amazing.
Speaker 2 (21:45):
Yeah.
Speaker 1 (21:46):
All mums out there like, well, that's so good.
Speaker 2 (21:49):
Oh, mums always go above and beyond.
Speaker 1 (21:51):
Yeah, that's amazing. Yeah, they keep everything together. And yeah,
I don't cook that much at all. We actually have
a problem with cooking at home. I've always had it.
I just can't.
Speaker 2 (22:00):
You just can't or is it just because you know
that your kids are going to be the annoying critics
in the world.
Speaker 1 (22:06):
Oh yes, we we. Yeah. I don't cook it home
because I overthink it.
Speaker 2 (22:14):
Yeah, of course.
Speaker 1 (22:15):
And we have an averagely sized kitchen. So again it's
more about space. Yeah, there isn't much, but it's just
over overthinking in your head then just not just not
working out. Yeah, and I just can't do it.
Speaker 2 (22:28):
I'm just picturing you now, just in your little kitchen
just kind of like, you know, really doing up this
beautiful dish, just like dripping some gorgeous sauce on it
and serving it tea kids, and all it is is
just dino nuggets. But you've really just gone above and
beyond because that's what you're programming.
Speaker 1 (22:41):
Like they're all eating the tomato sauce. It's basically, you know,
like Jurassic Park on a plate. Yeah.
Speaker 2 (22:54):
I do know that you've got a lot of cookbooks
at home though, and a while ago you recommended two
of them to me. First one was Chef's Eat These Two, Yeah,
and then serial Killer Cafe Cereal spelled like the food.
I'd be worried if it was the other one. Do
you have any other sort of cookbooks you recommend? Like
they are two fun ones. That's how you and I
first started chatting.
Speaker 1 (23:12):
Because it was about all those, and I guess for
me there are other formal ones. You know, you're talking
about eleven Madters and Aven, you're talking about Flavors, Bible,
you're talking about again just getting experience out of everything,
you know, like Tartine. It's it's it's a very rare book,
but it's it's such a classic on using different ingredients,
different techniques about preserving and fermenting, and just giving you
(23:34):
a different I guess appreciation.
Speaker 2 (23:36):
For what food is, of course.
Speaker 1 (23:38):
And then there's all the educational books. You know. I've
got a book about herbs. Okay, just about herbs. That's
how many people want to book about herbs? Is a
big book? Is it a big it's fair chunk like
it's about a hundred plus pages. But but you'd think
that what you can buy in the shops. None of
there's so much more really, Yeah, But and it's just
it's just about what education you want and when you
want that in front of you, just tap into it.
Speaker 2 (23:58):
Yeah, of course, you know, like what.
Speaker 1 (24:00):
We're doing, we're not recreating the wheel. No, it's just
how do we do our interpretation of that on a
plate within what we have, and just being respectful to
what's been there before and again just just kind of
rolling with it going into the future. But yeah, from
a books perspective, it's just what you what you like
in your personality and what you're thinking. Again, you know,
(24:20):
I can I can tap into books like some peters.
So it's all that nose to tail Fergus Henderson. Yep,
as well, it's Saint John's that Fergus Henderson St. John's.
Then you've got some peters for a fish butchery. Yep,
that's that's a whole new world. Yeah, of course, treating
fish like red meat that we're already tapped into that yet,
that's that's insane what they do. Yeah. But then yeah,
(24:43):
again just kind of picking and choosing what you want
when you want to have it, and just kind of
seeing what fits you and then what fits the venues. Yeah,
and kind of yeah, because you can you can take inspiration.
Speaker 2 (24:54):
It's funny that you're the way you speak of the cookbooks.
It's like it is a Bible or the Book of
Eli or any sort of them. But then also the
ones that I mentioned at the start, you're just like
they're the fun ones.
Speaker 1 (25:05):
They're the fun ones. You sit there and go like
I'm gonna make you know, like crunchy nut chocolate puffs,
or we're gonna talk about meagering toasties.
Speaker 2 (25:12):
I really I meant to buy that book. I still haven't.
The chefs eat toasties too, because that's kind of how
we started talking and we started bonding, and you are
a huge slut for a toasty revel.
Speaker 1 (25:25):
You gotta everyone's gonna have revels.
Speaker 2 (25:26):
Oh yes, okay, you might be the perfect person to ask.
I don't like jaffles.
Speaker 3 (25:32):
Thank god.
Speaker 1 (25:33):
I've had my random fair share of big bean jaffles
and rawt onion and cheese. Oh yeah, I'm good.
Speaker 2 (25:39):
I people make fun of me for not liking jaffles
because they're like Michael, It's just like a sandwich pitting
closed and you get the rusty bits on the outside.
Speaker 1 (25:46):
You get texture, but you also get a molten object
in the center. What I hate is the cleanup.
Speaker 2 (25:52):
It's just cleaning up. That bastard of a machine is
the worst tow wiped. It doesn't even do the job.
But yes, everyone your toasty machine. Everyone needs to have toasties.
What you go to is it the mega ring?
Speaker 1 (26:04):
Yeah? Last time I was there for the melted toasties. Yep. Yeah,
last time I was there was the megring. You can't
come away from it. No, it is. It's the seasoning.
It's a carb de light. Yes.
Speaker 2 (26:12):
I used to do it at home quite a bit,
and then my parents saw me and they were just like,
why are you doing that?
Speaker 1 (26:16):
Everything? Everything tastes better in a sandwich.
Speaker 2 (26:20):
Especially if it's well, I don't want to say it's
not healthy, but when there's not vegetables on it, then
trick your own mind.
Speaker 1 (26:28):
Fair enough.
Speaker 2 (26:29):
So we're not going to see a toasty on the
Capitol bar and.
Speaker 1 (26:31):
Grill when you you know, I've been thinking about again,
just trying to play a little bit into the whole
postroami game. Yep. Yeah, we're we're starting to look into
prime roob and pinot. Okay, so which is going to
be coming in on Friday nights in the restaurant. We're
gonna start doing them, I think next week or the
twenty second, Okay, next Friday, if I get my days wrong, yep, whoops.
(26:52):
But yeah, we're gonna start doing primary. But the primary
we're gonna treat it as brisket yep, in a way.
So again, just trying to play in those terms in
those ways. So I would love. I'm a big fan
of astruma sandwich, Okay, like sour kroud, celary seeds, sour kroud.
You're talking Swiss cheese, you're talking the meat with mustard.
Speaker 2 (27:09):
It's it's a lot, but it's also simple.
Speaker 1 (27:11):
Yeah. I think Cat's delis.
Speaker 2 (27:13):
Yeah, Yeah, we don't have many delis here.
Speaker 1 (27:15):
We don't the sandwich shops, right, old school sandwich.
Speaker 2 (27:19):
Shops, you don't have them.
Speaker 1 (27:20):
We don't have them.
Speaker 2 (27:20):
The only because when diver Seats everything.
Speaker 1 (27:23):
Came up for the burger pop up.
Speaker 2 (27:25):
I got him on the podcast and he was complaining
that we don't have any sort of delis or anything
like that, and he said, do you have any sandwich
sandwich shops? And the only one I could think of,
because I mean melted, is a sandwich shop.
Speaker 1 (27:34):
But it's not. But it's specific.
Speaker 2 (27:36):
It's a toasted Yeah, it's not what he's after. The
only one other one I can think of is I
think it's Blue Olive.
Speaker 1 (27:42):
It's in the city.
Speaker 2 (27:43):
It's just around the corner from Smith's Alternative. It's just
kind of on that same little strip there, and they
do it with some really nice sandwiches. But again, it's
not a deli, you know, it's not. It's it's not
the same.
Speaker 1 (27:56):
No, it's not. So if you can thick cut white bread,
you want to you want to choose in a way.
You want to have this sources whatever, it's exactly my subway.
Speaker 2 (28:04):
You want to see the person behind the back, just
like cutting the meat on that fancy machine.
Speaker 1 (28:08):
There's so many things that we don't have, but at
the same time what we do is pretty good. Yeah,
exactly like cameras, food scenes changed so much, true, even
the time opening camera. And I'm not from Canberra. Yeah,
but I love living here and I to embrace it
and I think it's a it's a beautiful, wonderful city.
But it's changed so much and it's so good. Yeah,
and then what's coming it's it's gonna be amazing.
Speaker 2 (28:29):
Would you call camera basically your second home now.
Speaker 1 (28:32):
I'd call the first time. Oh really yeah, yeah, coming
back in it's really really actually settled for us. Camera's good.
It's good for me. Well, that's the family and that's
that's what matters, you know for me. We've all got
a little city demons. Yeah, I've got them, good, bad, ugly,
it doesn't matter, but they're there. But I think Camera
is Camera's amazing. It's giving, it's giving us everything in
(28:53):
our family, and you know, I love it. We don't
want to go. We don't go. We're not going to
good unless something comes up. Obviously you don't say that.
We never know. You can't just you can't.
Speaker 2 (29:05):
You said You're a man of your word till the
end of September.
Speaker 1 (29:10):
And I'm not moving on less something comes up than sea.
I'll come back and believe.
Speaker 2 (29:22):
Now, Michael, before you go, we were chatting online about
Father's Day, you being a dad, me being a child,
not your child, but a child of a father son.
Speaker 1 (29:35):
We were talking because I was having a.
Speaker 2 (29:37):
Roast that day because my dad loves a roast, and
you said, well, what makes a perfect roast? And then
you said, let's save it for the podcast. So I've
saved it. I haven't even talked to anyone about it.
It is sitting in my brain thinking about it. So
the big question is in your eyes, what makes the perfect? Okay, easy,
didn't even finish the question Yorking. I didn't even write
(29:57):
that down, but I was thinking of Yorkshire pudding. It's
because we don't have it very often in my family.
But you, of course English background back.
Speaker 1 (30:04):
And yeah, back when you see this Sunday races it's
too hot in Australia, Yeah, that is true. We did
traditional Christmas. In the first Christmas. We were here's like
forty two degrees and you just roasting in the kitchen.
It's like there's like food and then there's everybody just hot,
you know, Sunday roasting camera. Yep, there aren't any real places.
Speaker 2 (30:23):
Right, No, I don't think there are many places you
can get around.
Speaker 1 (30:25):
You're talking like you're glaze. You want the traditional you
want like glaze, carrots, tarragon. You want Yorkshire puddings, which
I got that nice center in the really nice hollow
hole and you pull the sauce in and then you
can like let that thing go and it's like a volcano.
Oh that's what you want, slow roasted beef and just
some really good potatoes. Now, I'm not a big potato fankay,
I'm not a big like fry fan. I'm the mash fan,
(30:47):
like potatoes of a place and a purpose and it's
just not near me really. But yet there's a roast
potato on a Sunday roast. It has to be. There
has to be. But it's just slow cooked beef or
whatever protein you want to do for us, it would
be beef, yep. And I think it's something that definitely
we need to tap into at some point.
Speaker 2 (31:04):
Oh, I reckon, you should, like we just said, I
don't think there's many roast places my family is we're
all about the roast pork to the point where we
will get the roast pork, and then Mum and Dad
always buy an extra pork belly so then we can
have more crackling, because that is the first No one
finishes what's on their plate. We just finished the bowl
of crackling.
Speaker 1 (31:20):
First, and it's the first thing gone right exactly. And
so my go to or not on my go to.
Speaker 2 (31:26):
But what needs to be there to make a perfect
Sunday roast is extra pork crackling. I say crunchy roast veggies,
I think because Mum always does them. Am I saying
this wrong? You're I'm like enthralled by this, Okay, just
in my eyes. So I love a really good crunchy roast.
Speaker 1 (31:42):
Potato duck fat, normal fat. What are you talking about us, Sue?
Speaker 2 (31:47):
I reckon, just normal you running, you run of the mill.
But I reckon, you have your crunchy potatoes, and then
you have your pumpkin and you have your your carrot
as well. That especially the pumpkin, it has a nice
skin on, skin on, skin on, of course, it has
a nice layer on the outside. As soon as you
open it up, it's all nice and soft on the.
Speaker 1 (32:09):
Yes, exactly roasted whole, no, not roasted whole, cut in
the chunks season of course spices.
Speaker 2 (32:17):
I couldn't tell you again, this is a question for Sue.
Speaker 1 (32:19):
You should have gone her on the podcast. It seems
because we did this first second one and we'll have
this as a as a Sunday roast chat. It is.
Speaker 2 (32:27):
Oh I'm nervous though, because I'll worry that you guys
will butt heads.
Speaker 1 (32:31):
It's not controversial at all, Okay, good walk versus beef.
Speaker 2 (32:34):
Yeah, true, it is. It is different proteins if it
was both pork or both be So you're doing belly right, yes, yeah,
anything with the crackling, that's mainly the thing. And then also,
but this works.
Speaker 1 (32:45):
For beef as well.
Speaker 2 (32:46):
You've got to have an exuberant amount of gravy. Oh
lapping it has to be or my girlfriend hates gravy.
Speaker 1 (32:53):
So Leah loves it. Gravehox gravy on anything, lucky man. Right.
The grave box is grave box. It is what it is.
It is what it is, but it gives you that
it's one point leads worth a gravy.
Speaker 2 (33:08):
It still does the job. It's still a gravy. Yeah,
all right, well, okay, we'll have to do it again.
It will be a Sunday roast special edition of the podcast.
Speaker 1 (33:16):
Live cook Off.
Speaker 2 (33:17):
Oh now, now you're asking for Ready steady cook family,
Ready steady cook.
Speaker 1 (33:21):
Oh I like the sound of this.
Speaker 2 (33:23):
Wait just okay, So you would have you would have
someone from your family, and then I would do it
with my mum.
Speaker 1 (33:29):
Well yeah, yeah, for sure.
Speaker 2 (33:31):
Okay, okay, and then I'll remember which team I liked,
and that's the time I'll have you. I think your
Green Caps, I think I think I was Team Capskin.
And then you can be eaten tomato, boring, toasty hot?
Yeah ship a toasty?
Speaker 1 (33:46):
Why? Yeah?
Speaker 2 (33:47):
If you because they don't really add flavor on a
toasty and you burn every inside, all.
Speaker 1 (33:52):
Right, can't tell you?
Speaker 2 (33:56):
All right, Well, we'll get moving on this Live Ready
star Cook Family versus Family edition Roast Sunday.
Speaker 1 (34:03):
We'll do it.
Speaker 2 (34:04):
But thank you so much for coming in.
Speaker 1 (34:06):
Thank you for having us. It's awesome, appreciate it.
Speaker 3 (34:08):
Well that's it. You filled up on all the food content.
You could still a little package, check out other episodes,
or follow our Instagram page. Served Double Underscore Podcast
Water.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 3 (00:04):
I hope you're hungry. This is this Savage podcast.
Speaker 2 (00:07):
Today and welcome back to Served, where we are serving
you up a ton of great foody suggestions around Canberra.
I am your host, Mick Carojuana. And look, I've been
sitting on a little secret for a while. Towards the
start of the year, the Served Instagram page was sent
a message asking you if we'd like to go on
My Kitchen Rules. I know MKR like with Manu and Colin.
Speaker 3 (00:32):
Is it Colin?
Speaker 1 (00:33):
I don't know.
Speaker 2 (00:34):
I was so keen to go on the show. The
only problem was I didn't really have anyone to go
on it with. My mum opted out immediately. She's like, no, no, no, never,
I don't want to do that.
Speaker 1 (00:44):
That's too much pressure.
Speaker 2 (00:45):
And no one else in my sort of close friends
or close family circle is a chef or has a
desire to cook. So I didn't respond and that will
forever remain a mystery. I mean, the contestants on it
this year look good. Just wish I was in the mix.
Only I had met today's special guest back then, because
I feel like he may have accepted my offer. It's
(01:06):
executive Chef Extraordinary at Capitol Bar and Grill at the
QT Hotel in Camera. Michael Box an absolute star, a whiz,
a champion in the kitchen, anything else you can think of,
it applies to him. We chat on the podcast about
how he got into cooking and who his culinary inspirations are,
who the most exciting person he's ever cooked for is.
Also when he's not behind the grill, where he likes
(01:27):
to go and eat in the nation's capital, and we
discussed what makes the perfect Sunday roast. A views on
what perfect is is quite different. Oh and hey, speaking
of TV shows as well, we may be doing our
own version of a classic cooking show soon. Me versus
him to just watch this space that is all on
the way on this episode, observed. Camera is home to
(01:55):
so many amazing restaurants, but behind those restaurants are so
many amazing chefs. And I'm lucky to be joined by probably, no,
I'm going to say it, and not just because he's
staring right at me, probably the best chef here in
that and I've just said chef chef great one.
Speaker 1 (02:11):
It's a good start.
Speaker 2 (02:13):
The best chef in camera chef Michael Box from QT
Hotel and Capital Bar and grill Mate.
Speaker 1 (02:19):
How are you, Oh good man, good, thank you for
having us.
Speaker 2 (02:21):
I think this might be I believe this might be
the first time that I have had a second Michael
on the podcast. Do you normally go by Michael? Do
you prefer Mick or Mike?
Speaker 1 (02:30):
Michael? You by Michael away.
Speaker 2 (02:31):
See, I always introduced myself as Michael and then I'll go,
but my friends call me Mick, and then I'll look
at them and go, So you can call me Michael.
The horrible way to start off a conversation and maybe
your friendship. But I always go the long one to
start off. But the difference between you and I is
that you are extremely skilled in the kitchen and I'm
just a little boy who likes to taste food and
(02:52):
burgers of course. So the first question, and I'm sure
you get this quite a lot, but how did you
get into cooking?
Speaker 1 (02:57):
It was two thousands and you can call it the
Jamie Oliver Era two, not Chocolate talk. That was the dish,
the dessert, the TV show. It was exactly what I
saw in the kitchen on the TV. That was it.
And from then on it was hooked really yeah too
not Chocolate Talk done.
Speaker 2 (03:13):
It's interesting to know that it was just a wondish thing.
It wasn't like a family growing up around food.
Speaker 1 (03:19):
Like my mom was always in the kitchen anyway. She
was an awesome little cook. Yeah, and she went on
Ready Steady Cook with a relative of that. She lost that,
but by the way, you get a better gift if
you lose. Then if you win, really got a mettle hamper.
And then that was it again. So we've always been
around food. We've always had entertainment in our house. We
(03:40):
always have the barbecues on the weekend back in the UK.
And then too not Chocolate Talk was on the show
and that was a naked chef done.
Speaker 2 (03:47):
I am glad you mentioned Ready Steady Cook. There have
you ever been on a TV show for cooking? And
if you haven't, which one would you want to go on?
Speaker 1 (03:54):
I haven't, Which one would I want to go on?
Speaker 2 (03:55):
Yeah, that's the question.
Speaker 1 (03:59):
I think back in the day, it just would have
been fun to do the whole Ready Steady Cook.
Speaker 2 (04:02):
I loved Ready Steady Cook. I always wanted to be
on it, but I was just I think I was
more nervous because I always just do it so fast,
but I don't feel like they do it not so
much do it well. But I'm just kind of yeah,
I was always worried about the techniques that way they
would use. But also I was always team Tomato, so
you're always it was I. Well, now I'm it was
a Green capskum or a red Tomato. Maybe I was
(04:23):
team capsicn you know what, now I can't remember.
Speaker 1 (04:25):
I've said it on the team. It doesn't matter.
Speaker 2 (04:27):
I've said it on this podcast before and I stand
by it. But whatever that team.
Speaker 1 (04:31):
Is, forgot, I'm on the team, and who gets which one?
But because back in those days, it was the classically
trained chefs. It was pre pre master check master chef
back in the late nineies early two thousands was not
what it is now really Yeah, it was like Gary
Rohod's staff for me, and it was all fine dining,
aliquate type of basically TV. Yeah, similar setup, but it
(04:53):
wasn't this this long drawn out series which is you know,
it's done really really well now, which is awesome. Back
then it was just totally different. So then I guess
bringing that to the everyday life was ready toity cook
back in the day Fern I think Fern for Britain
was the host. Yeah, I don't know, but it was
just old school cooking techniques and that was really cool.
But growing up with that it was fun, yeah, of course.
(05:15):
But then obviously the modern era started, the millennium changed
and straight into straight into the Jami oliverra QT.
Speaker 2 (05:22):
But how long have you been working there? Because I
know you haven't just been in Cambery, You've moved all around.
Speaker 1 (05:26):
Yeah, so what twenty January twenty sixteen YEP started in
the group is x Sue for QT Sydney, So the
prime I guess the flagship of the group is that one.
There Upon George street by State Theater started there six
months later, got us to come down and then we
kind of took the reins over from there and yeah,
twenty sixteen, twenty seventeen, and basically out of all of
(05:48):
that did three and a half years built the capital
to be to be what it is, you know, and
then we were lucky enough to get it at fifteen
out of twenty in the good Foo Guy back which
was awesome. A lot of hard work went into that,
but then went back to Sydney three and a half
years later, Yeah, came to go and kind of take
that one back again and just take another challenge, and
then you know, other circumstances came up as well, and
(06:09):
then kind of did a little bit of a different
group role in a sense of just rebranding some of
the Ridgis's properties. But then that's when the world stopped
and COVID hit, and then it was more about security
and just making sure that you know, we're working with
how we need to businesses and just making basically making
sure that we can we can look after everybody. And
then that's kind of how we came back to Canberra.
(06:31):
So it's been a bit of a travel Yeah, but
this this is in now the last was it a
year and a half. It's been been a massive transition
with business and coming out of COVID as well, but
definitely growing it. That's good, which is awesome. You know,
we're doing really well at the moment and I've got
some really good protein programs going, just really working with
the staff, the team and just and just trying to
build our business for the next evolution. Yeah, that's awesome.
Speaker 2 (06:53):
It's nice to see that you guys are still focusing
on going onwards and upwards, especially after, like you said,
the world shutdown and then everything was a bit shit.
How was it for you personally during the COVID years.
Speaker 1 (07:03):
During the COVID years, for me, there's two sides, Like, personally,
we were you know, we're in Sydney mentioned you earlier.
Previous is lost the apartment, kind of moved back in
my mum and dad with a four year old and
then a baby on the way. Opportunity came to come
back to Camber and then from there I actually took
a bit of career move and I ended up going
from a kitchen to an F and B operations role
(07:24):
at Camber Airport, Okay, and I ran all the food
and beverage outlets there in the actual term, not really. Yeah,
So if you want to be uncomfortable, but then learn
to be comfortable, yeah, that's what you do. So you
go from being inside kitchens not wanting to talk to people,
to being in front of thousands of people making coffees,
doing something you've never done before.
Speaker 2 (07:41):
So you had, sorry, you had control of all the
food that is in camera airport.
Speaker 1 (07:45):
So the food and beverage outlets, so not necessarily cooking
as such, but more management from a I guess from
a top two down. So it was at the time
it was a few venues because of a few of
them had already shut anyway, yep. But then yeah, working
for a couple called Ari Airport Retail Enterprise and then
just yeah, just basically managing forty to fifty young staff
to operate the bars. You know, Capitol Brewer was in
(08:06):
there as well. There's a few cafes. Yeah, and just
and just again taking a career pivot. Yeah, of course
with a COVID teachers that you just got to do things.
Oh in a way, but you've also got to take risks.
Speaker 2 (08:15):
Yeah, don't be comfortable, but also be comfortable.
Speaker 1 (08:18):
Yeah, so it was about being yeah, embracing the inner uncomfortable. Yeah, okay,
and just basically sitting there and just rolling with it.
Did that for a year, then got back at the kitchens.
So a career pivot, well why not? But yeah, then yeah,
we just had to just had to kind of get
back into it. An opportunity came around, do you want
to say no to it?
Speaker 2 (08:33):
Of course, back in the kitchens, we went yeah, and
you're you're loving it, You're killing it. Congratulations as well,
the other week Capital Bar and Grill won the Best
Stake award as well. I've heard from everyone that you
guys do the best steak. But I do want to
know do you have, like you said, the Jamie.
Speaker 1 (08:49):
Tart Jamie Oliver too, not chocolate turt.
Speaker 2 (08:52):
I just went Jamie Tart. You said that was your
inspiration to getting into cooking. Did you have a person
that you look up to that wasn't just Jamie Oliver.
Speaker 1 (09:05):
When Yeah, it was a little bit later on though,
and it was David Chang. It was the way, the attitude,
the way he held himself, the way he did his food,
and how I guess the Mummafuku Empire, which is his brand. Ye,
just Rose and Rose and Rose. You know Bourdain, that
that whole kitchen, confidential cooks tour, you know, no reservations,
that that style. But then getting involved and being able
(09:28):
to give the opportunity to work at Mumafuku changed everything.
Speaker 2 (09:31):
Oh wow yeah.
Speaker 1 (09:32):
Yeah. So doing the three Hot Food here with in Sydney,
with Benngreno, Clayton Wells and the guys there was it
was a massive opportunity and something I'm really really proud of. Ye.
But then that Yeah, kind off topic there. Yeah, David
Chang was was the key. Yeah, and then we did that.
It was awesome. But from that, you know, you're talking
about cooking from Marko Pierre White. Yeah, you're talking about
cooking for a lot of other celebrities, a lot of
(09:54):
other politicians and just being exposed to it.
Speaker 2 (09:56):
Yeah, that's awesome. Leads me on to my next question.
Who was probably the most person Well, that's say celebrity
that you've ever cooked for.
Speaker 1 (10:03):
If you know two ways of looking at it, Okay,
what you think you're going to be with and then
what you actually get. Okay, so I think that the
most influential one would be Marko ber White. Yeah, of course,
just the attitude behind it. Yeah, and you look at
that guy like a god in the culinary world, like
old school, but just somebody is amazing and what he
did and change the world. But then you're looking at
(10:24):
you know, Heston as well. Yep. Being given that opportunity
was awesome. But then the one where you sit there
and go like, oh look size coming and you kind
of sit there with this like preconceived notion of you know,
you've got the gangdom before. Yeah, yeah, no, not what
you get Little pdr. It was really cool, It was
really fine. Everyone was the height of its popularity. But
(10:46):
at the end of the day, you're quiet.
Speaker 2 (10:49):
He's just your regular normal guy that just love it.
Speaker 1 (10:54):
It was just a really cool opportunity. Yeah, of course,
just just being exposed to that meeting, meeting everybody, look
up two meeting, all the authors that you have in
your books, and just just just embracing everything. It's hard,
it's hard work.
Speaker 2 (11:06):
It's like you have lived your own personal master chef
though because they all are on well, probably not side,
but you've just do it, done it, you know, in
your own sort of journey, in your own time. If
a celebrity was to come to Capitol Bar and Grill
or a regular civilian, what would you recommend off the
menu our meat.
Speaker 1 (11:27):
Program, like like you mentioned earlier, we won best Steak,
but something that we're really proud of it. Everything is
hand picked, everything's sourced for us and in line. But
what we want, you know, it's got to be the steaks,
the meat. You know. We've just for the spring menu,
we've just increased the options of what we actually hold
for proteins. So we've got a really good variety of steaks,
you know, hangar steaks, flank steaks. You've obviously got your primeals,
you rear bi as your fillots. But our dry age
(11:50):
program is what we really really are are doing really
well at the moment. Yeah, everything we buy and we
buy as a whole, as a whole cut, We portion it,
we roll that, we do it all in house. We
do our own butchery, so ehing's really coming in pre done.
Speaker 2 (12:03):
Is there one thing on the menu though that you
feel is not as it doesn't get the love and
doesn't get attention because of the meat program that you
kind of wish that people did try or do They
come in and they go straight for the meat and
you're like, cool, that's top tier.
Speaker 1 (12:15):
We have these chats, you know every week we talk about,
you know, what we do, our sales mixes. But you
know what for what what we have and what we're
really proud of is that we actually have a really
good range. Yeah, you know, our entrees they all sell
really well. You know, our main options they all sell equally. Obviously,
the meat is what does move. Yeah, we know that
(12:37):
we can control that and we're really good at doing that.
Now we've got enough information behind it. But the menu
itself does actually move naturally. Okay. Cool. Yeah, not one
item is way more than the other. But again, we
don't store much food. You know, we're prepping probably thirty
six forty eight hours and that's all we hold. Oh nice,
We don't sit there on a lot of products.
Speaker 2 (12:57):
It's good to know that. Then it is just all
it's all moving consistently.
Speaker 1 (13:01):
Yeah, all really consistently. And again, you know, we know
our market.
Speaker 2 (13:05):
I think you know your market a little bit well
as well in the terms of the Burger department, because
you did team up with a good friend of the podcast,
Zach from All About Burgers, not only to do the
college drop out pop up event that we did a
podcast episode live from, but you've got a special Truffle
burger on the menu too. Yep, that I believe. Is
it ending at the end of September.
Speaker 1 (13:25):
Yeah, it's a mixed So the Truffle season's just kind
of finished, but we've been able to grab some okay,
and so we've got some preserved. We're holding them and
we're rolling it until the end of September. Yeah. Nice.
You know, so we when we did the burger, we
haven't normally stepped in the burger field. Yeah. Yeah, the
hotel is what it is, and we have a really
really good, you know, bar offering for a burger, and
(13:48):
then you know, we we just started getting to know
Zach and you know, all about burgers and then just
kind of being in that world is something that is
different for us. Yeah, of course, and it was just awesome. Yeah,
he's a great guy and you know, what he's doing
is awesome and really really happy for what earth, for
what he's got and everything that's coming up for him
as well. But then being exposed into the burger scene
(14:08):
is something that I have never been in. Yeah, but
I love I love it. There's so many options and
then you look at it, you're like, oh, do I
like the smash Patty? Do I not?
Speaker 2 (14:17):
Controversially, do you've been introduced? You've Zach was your gateway
drug into the burger World's it?
Speaker 1 (14:23):
Yeah? That's it? Like, yeah, it's open.
Speaker 2 (14:25):
Now do you find it more honoring that you won
an award for Best Steak Restaurant or that you are
his number one burger with a nine point five?
Speaker 1 (14:32):
Well, let's just kind of get some clarity where his
number one locally but we're his joint number one national
that is true. You know, it's a tough slog I
think you know the album burger, you know how we
got to calling it albot. We just kind of got
the tagline of it's a labor of love. That's how
we ended up getting there. And then you know, obviously
we've got a lot of political satire within the hotel
(14:55):
and we'll just call it album and we'll see if
he comes for a burger. But you know, yeah, the
itself was it was really good to learn that style
of I guess it's it's a mixture of smash patty
meets regular. But then you know the onion subist it's there.
It goes really well when tis into the lot the restaurant,
does you know, steak and onions, beef and onions. And
then you've obviously got the truffle because we are locally,
(15:17):
you've got all the truffle farms around us and we
can basically source from, which is awesome. There we've got
those really cool relationships. But then just having that on
it was just it was just awesome. It's a good
fun Oh of course, something we've never done before.
Speaker 2 (15:27):
Yeah, and you are stepping out of your comfort zone
once again, even though it's, you know, something that nearly
everyone cooks once away, a burger. Is this something that
you'll continue to do then? Is this you know you'll
explore into different sort of burger tastes? Yeah.
Speaker 1 (15:39):
We in the background, there's a lot of what's next,
you know, when this burger comes off? And at the moment,
it's kind of this on off item because of you know,
when the truffle, we can get it, we will have it.
If we don't, we don't. But you know, I kind
of did go online and on social media and right
September it's kind of my bad. I'm got to stick
(16:01):
to it now. And I actually got caught out on
it on was a Thursday night. A customer called us
out on it and then just really, yeah, you said September,
so we want it. I was like, all right, nojamas,
I did say that. That's don't go saying things online
because people were sticking to it. You're on a pass
and all of a sudden your phone starts going notifications
of Instagram and like, told you, thanks mate, but yeah,
(16:22):
we uh, we're gonna step into that. Well, we're gonna
play around yep, we are. I think it's something that
is good fun in the way in which everybody is,
you know, fast moving social content. It pops up and
it's again everyone needs Burger's. We realized that we were
really fortunate with the pop up that we held, you know,
and working with the guys at College drop Out. We
didn't know what it was doue. Yeah, we had no
(16:42):
idea what it would be like. We just took a risk,
and you know what, supporting the guys was awesome and
just having them involved it was a great item. So
we want to we want to roll with this for sure.
Speaker 2 (16:50):
I've only just realized now did your time at Cambra
Airport help you not be in the kitchen for this
pop up event? Because you were delivering burgers left, right
and center. You are non stop the service part at
the college job.
Speaker 1 (17:02):
Yeah. Yeah, oh god, I've got this whole new appreciation
from front of it. It's a hard that's a different
ball game completely. You cannot hide your facial expressions there
of course, and you know, props to every front of
house person that works like, I don't know how they
do that. I did that for a year and I
learn a lot. I learn a lot. You know, we've
going back to Mumafoodo quickly. Yeah, we were the chefs
(17:22):
with the guys that prepped the food, cooked the food,
plate of the food, served, the food, explained the food,
ran back and then did the next set. So there's
a little bit of experience beforehand, and now now there's
just a whole new appreciation for it. Yeah. Of course,
all the front of house teams and the ones at
the hotel like they're rock stars. They are, and then
you know and every every what everyone does and their
knowledge is just tenfold. Yeah, airport kind of it took
(17:43):
me in a different direction, but also just give you
that confidence to be able to chat to people.
Speaker 2 (17:47):
Yeah, so we're not going to see you front of
house anytime soon.
Speaker 1 (17:50):
It will, but not facing the I'll be facing in
the kitchen and then ye walk around. But we do
want to have a lot more interaction, you know, within
the restaurant. We actually do want to have some more
of that, you know, like like quirk, like qt quirk
do we always like to say that we have. Yeah,
you know, we just want to be able to put
that personality back and then give the guests that different experience.
Speaker 2 (18:08):
Okay.
Speaker 1 (18:08):
Yeah, because everywhere you go you can have a waiter
or be able to just bring your food. Yeah, but
not many places. The chefs come, they explain the food
they bring out, you know, a comp di item, something
that they want you to try. You know, what's wed
age versus try aged. How do we kind of work this? Yeah,
and educate the guest. Yeah.
Speaker 2 (18:25):
It creates that sort of unique environment and positive sort
of connection with the guest as well, so then they're
not feeling overwhelmed. You know, before I started this podcast,
if I went somewhere that you would call fancy, I
would sit down and I would brick it because I
didn't know what I would get from the menu, And
then I'd be worried that the waiter or waitress was
going to look at me and go, you peasant, what
(18:46):
do you how?
Speaker 1 (18:48):
I went up and dinner on a Friday? Yep? It
was I went on ZM. Yep. Amazing. But again questions
terminology like always ask, Yeah, of course I learn. Every week,
you'll learn some and every day. Yeah.
Speaker 2 (19:01):
It's about that confidence though for me personally, not not
looking like a fool. Yeah, I know, I've.
Speaker 1 (19:07):
Got like Captain Google's for like you just able to
sit there and to flick some words into googles.
Speaker 2 (19:11):
That's true actually just kind of dneath.
Speaker 1 (19:16):
What's the source?
Speaker 2 (19:18):
Ah, yes, I do see this Gribiche Confit is very good,
the confit. If you're not working. You just mentioned when
you went out to on ZM. Where else do you
like to go out and eat?
Speaker 1 (19:36):
For us, it's more about two little boys and my partner.
We it's about what works for us, you know, and
and our kids have to run around. So I am
a big Burger fan. I am. I have this idea
of Canberra Capital breweries sitting outside and Burger in my head. Yeah,
that's what I've always wanted to come back to. That's
what kind of decided to come back to Canberra. We're
(19:58):
we're here. It was raining and that's just what it was,
was my partner, right, we were just sitting there chatting
about it. So it's got to be outside, it's got
to be open. It's just got to be able to
have kids around. That's what we do. Yeah, you know,
just having that is awesome. But yeah, we did experience
on ZMO Friday. Amazing guys there rocks us again, like
it was so good. Yeah. So nice and you know,
tops to them for winning the awards for Call My
(20:19):
Traveler last last week. And then also Ramen Daddy.
Speaker 2 (20:24):
That's the that's the one in Capitol Willing now in
that area and yeah, yeah, so good. I was disappointed
when because I went when they were still at very Lane, yes,
and I was like, oh, this this place is great,
and then I read somewhere yeah, we're closing down. I
was just like, what discovered? And then I found that
they were changing and I think they're called Canteen now
or is it.
Speaker 1 (20:44):
Yeah, yeah, I get what you're saying.
Speaker 2 (20:46):
Yeah, similar, So it's still there and it's still the
same product. It's just you know, a different cover on
the book beautiful. I went to Ramano the other day.
That's also very good. Ramen very I highly recommend that.
But it's interesting to know that you don't really have
like a so much a requirement about the places.
Speaker 1 (21:02):
It's just more.
Speaker 2 (21:04):
But also, as long as my kids can run around,
then I'll be a happy dad.
Speaker 1 (21:06):
Yeah that's it. That's it, you know, happy wife, happy late.
So as well, you want to just make sure that
it all works. And yeah, you know, we kids are
picky eaters. They are you know, and it's just going
to be able to fit.
Speaker 2 (21:21):
Are you roped into being the cook at home as well?
Speaker 1 (21:24):
I I yeah, again, well le it does is awesome. Yeah, yeah,
we Our house is a very busy household. You know,
up early, straight up, straight out the door, school drop offs,
you name it. You know, my work is very busy
as well. It's not always that I'll be home. So
you know what she does is amazing.
Speaker 2 (21:45):
Yeah.
Speaker 1 (21:46):
All mums out there like, well, that's so good.
Speaker 2 (21:49):
Oh, mums always go above and beyond.
Speaker 1 (21:51):
Yeah, that's amazing. Yeah, they keep everything together. And yeah,
I don't cook that much at all. We actually have
a problem with cooking at home. I've always had it.
I just can't.
Speaker 2 (22:00):
You just can't or is it just because you know
that your kids are going to be the annoying critics
in the world.
Speaker 1 (22:06):
Oh yes, we we. Yeah. I don't cook it home
because I overthink it.
Speaker 2 (22:14):
Yeah, of course.
Speaker 1 (22:15):
And we have an averagely sized kitchen. So again it's
more about space. Yeah, there isn't much, but it's just
over overthinking in your head then just not just not
working out. Yeah, and I just can't do it.
Speaker 2 (22:28):
I'm just picturing you now, just in your little kitchen
just kind of like, you know, really doing up this
beautiful dish, just like dripping some gorgeous sauce on it
and serving it tea kids, and all it is is
just dino nuggets. But you've really just gone above and
beyond because that's what you're programming.
Speaker 1 (22:41):
Like they're all eating the tomato sauce. It's basically, you know,
like Jurassic Park on a plate. Yeah.
Speaker 2 (22:54):
I do know that you've got a lot of cookbooks
at home though, and a while ago you recommended two
of them to me. First one was Chef's Eat These Two, Yeah,
and then serial Killer Cafe Cereal spelled like the food.
I'd be worried if it was the other one. Do
you have any other sort of cookbooks you recommend? Like
they are two fun ones. That's how you and I
first started chatting.
Speaker 1 (23:12):
Because it was about all those, and I guess for
me there are other formal ones. You know, you're talking
about eleven Madters and Aven, you're talking about Flavors, Bible,
you're talking about again just getting experience out of everything,
you know, like Tartine. It's it's it's a very rare book,
but it's it's such a classic on using different ingredients,
different techniques about preserving and fermenting, and just giving you
(23:34):
a different I guess appreciation.
Speaker 2 (23:36):
For what food is, of course.
Speaker 1 (23:38):
And then there's all the educational books. You know. I've
got a book about herbs. Okay, just about herbs. That's
how many people want to book about herbs? Is a
big book? Is it a big it's fair chunk like
it's about a hundred plus pages. But but you'd think
that what you can buy in the shops. None of
there's so much more really, Yeah, But and it's just
it's just about what education you want and when you
want that in front of you, just tap into it.
Speaker 2 (23:58):
Yeah, of course, you know, like what.
Speaker 1 (24:00):
We're doing, we're not recreating the wheel. No, it's just
how do we do our interpretation of that on a
plate within what we have, and just being respectful to
what's been there before and again just just kind of
rolling with it going into the future. But yeah, from
a books perspective, it's just what you what you like
in your personality and what you're thinking. Again, you know,
(24:20):
I can I can tap into books like some peters.
So it's all that nose to tail Fergus Henderson. Yep,
as well, it's Saint John's that Fergus Henderson St. John's.
Then you've got some peters for a fish butchery. Yep,
that's that's a whole new world. Yeah, of course, treating
fish like red meat that we're already tapped into that yet,
that's that's insane what they do. Yeah. But then yeah,
(24:43):
again just kind of picking and choosing what you want
when you want to have it, and just kind of
seeing what fits you and then what fits the venues. Yeah,
and kind of yeah, because you can you can take inspiration.
Speaker 2 (24:54):
It's funny that you're the way you speak of the cookbooks.
It's like it is a Bible or the Book of
Eli or any sort of them. But then also the
ones that I mentioned at the start, you're just like
they're the fun ones.
Speaker 1 (25:05):
They're the fun ones. You sit there and go like
I'm gonna make you know, like crunchy nut chocolate puffs,
or we're gonna talk about meagering toasties.
Speaker 2 (25:12):
I really I meant to buy that book. I still haven't.
The chefs eat toasties too, because that's kind of how
we started talking and we started bonding, and you are
a huge slut for a toasty revel.
Speaker 1 (25:25):
You gotta everyone's gonna have revels.
Speaker 2 (25:26):
Oh yes, okay, you might be the perfect person to ask.
I don't like jaffles.
Speaker 3 (25:32):
Thank god.
Speaker 1 (25:33):
I've had my random fair share of big bean jaffles
and rawt onion and cheese. Oh yeah, I'm good.
Speaker 2 (25:39):
I people make fun of me for not liking jaffles
because they're like Michael, It's just like a sandwich pitting
closed and you get the rusty bits on the outside.
Speaker 1 (25:46):
You get texture, but you also get a molten object
in the center. What I hate is the cleanup.
Speaker 2 (25:52):
It's just cleaning up. That bastard of a machine is
the worst tow wiped. It doesn't even do the job.
But yes, everyone your toasty machine. Everyone needs to have toasties.
What you go to is it the mega ring?
Speaker 1 (26:04):
Yeah? Last time I was there for the melted toasties. Yep. Yeah,
last time I was there was the megring. You can't
come away from it. No, it is. It's the seasoning.
It's a carb de light. Yes.
Speaker 2 (26:12):
I used to do it at home quite a bit,
and then my parents saw me and they were just like,
why are you doing that?
Speaker 1 (26:16):
Everything? Everything tastes better in a sandwich.
Speaker 2 (26:20):
Especially if it's well, I don't want to say it's
not healthy, but when there's not vegetables on it, then
trick your own mind.
Speaker 1 (26:28):
Fair enough.
Speaker 2 (26:29):
So we're not going to see a toasty on the
Capitol bar and.
Speaker 1 (26:31):
Grill when you you know, I've been thinking about again,
just trying to play a little bit into the whole
postroami game. Yep. Yeah, we're we're starting to look into
prime roob and pinot. Okay, so which is going to
be coming in on Friday nights in the restaurant. We're
gonna start doing them, I think next week or the
twenty second, Okay, next Friday, if I get my days wrong, yep, whoops.
(26:52):
But yeah, we're gonna start doing primary. But the primary
we're gonna treat it as brisket yep, in a way.
So again, just trying to play in those terms in
those ways. So I would love. I'm a big fan
of astruma sandwich, Okay, like sour kroud, celary seeds, sour kroud.
You're talking Swiss cheese, you're talking the meat with mustard.
Speaker 2 (27:09):
It's it's a lot, but it's also simple.
Speaker 1 (27:11):
Yeah. I think Cat's delis.
Speaker 2 (27:13):
Yeah, Yeah, we don't have many delis here.
Speaker 1 (27:15):
We don't the sandwich shops, right, old school sandwich.
Speaker 2 (27:19):
Shops, you don't have them.
Speaker 1 (27:20):
We don't have them.
Speaker 2 (27:20):
The only because when diver Seats everything.
Speaker 1 (27:23):
Came up for the burger pop up.
Speaker 2 (27:25):
I got him on the podcast and he was complaining
that we don't have any sort of delis or anything
like that, and he said, do you have any sandwich
sandwich shops? And the only one I could think of,
because I mean melted, is a sandwich shop.
Speaker 1 (27:34):
But it's not. But it's specific.
Speaker 2 (27:36):
It's a toasted Yeah, it's not what he's after. The
only one other one I can think of is I
think it's Blue Olive.
Speaker 1 (27:42):
It's in the city.
Speaker 2 (27:43):
It's just around the corner from Smith's Alternative. It's just
kind of on that same little strip there, and they
do it with some really nice sandwiches. But again, it's
not a deli, you know, it's not. It's it's not
the same.
Speaker 1 (27:56):
No, it's not. So if you can thick cut white bread,
you want to you want to choose in a way.
You want to have this sources whatever, it's exactly my subway.
Speaker 2 (28:04):
You want to see the person behind the back, just
like cutting the meat on that fancy machine.
Speaker 1 (28:08):
There's so many things that we don't have, but at
the same time what we do is pretty good. Yeah,
exactly like cameras, food scenes changed so much, true, even
the time opening camera. And I'm not from Canberra. Yeah,
but I love living here and I to embrace it
and I think it's a it's a beautiful, wonderful city.
But it's changed so much and it's so good. Yeah,
and then what's coming it's it's gonna be amazing.
Speaker 2 (28:29):
Would you call camera basically your second home now.
Speaker 1 (28:32):
I'd call the first time. Oh really yeah, yeah, coming
back in it's really really actually settled for us. Camera's good.
It's good for me. Well, that's the family and that's
that's what matters, you know for me. We've all got
a little city demons. Yeah, I've got them, good, bad, ugly,
it doesn't matter, but they're there. But I think Camera
is Camera's amazing. It's giving, it's giving us everything in
(28:53):
our family, and you know, I love it. We don't
want to go. We don't go. We're not going to
good unless something comes up. Obviously you don't say that.
We never know. You can't just you can't.
Speaker 2 (29:05):
You said You're a man of your word till the
end of September.
Speaker 1 (29:10):
And I'm not moving on less something comes up than sea.
I'll come back and believe.
Speaker 2 (29:22):
Now, Michael, before you go, we were chatting online about
Father's Day, you being a dad, me being a child,
not your child, but a child of a father son.
Speaker 1 (29:35):
We were talking because I was having a.
Speaker 2 (29:37):
Roast that day because my dad loves a roast, and
you said, well, what makes a perfect roast? And then
you said, let's save it for the podcast. So I've
saved it. I haven't even talked to anyone about it.
It is sitting in my brain thinking about it. So
the big question is in your eyes, what makes the perfect? Okay, easy,
didn't even finish the question Yorking. I didn't even write
(29:57):
that down, but I was thinking of Yorkshire pudding. It's
because we don't have it very often in my family.
But you, of course English background back.
Speaker 1 (30:04):
And yeah, back when you see this Sunday races it's
too hot in Australia, Yeah, that is true. We did
traditional Christmas. In the first Christmas. We were here's like
forty two degrees and you just roasting in the kitchen.
It's like there's like food and then there's everybody just hot,
you know, Sunday roasting camera. Yep, there aren't any real places.
Speaker 2 (30:23):
Right, No, I don't think there are many places you
can get around.
Speaker 1 (30:25):
You're talking like you're glaze. You want the traditional you
want like glaze, carrots, tarragon. You want Yorkshire puddings, which
I got that nice center in the really nice hollow
hole and you pull the sauce in and then you
can like let that thing go and it's like a volcano.
Oh that's what you want, slow roasted beef and just
some really good potatoes. Now, I'm not a big potato fankay,
I'm not a big like fry fan. I'm the mash fan,
(30:47):
like potatoes of a place and a purpose and it's
just not near me really. But yet there's a roast
potato on a Sunday roast. It has to be. There
has to be. But it's just slow cooked beef or
whatever protein you want to do for us, it would
be beef, yep. And I think it's something that definitely
we need to tap into at some point.
Speaker 2 (31:04):
Oh, I reckon, you should, like we just said, I
don't think there's many roast places my family is we're
all about the roast pork to the point where we
will get the roast pork, and then Mum and Dad
always buy an extra pork belly so then we can
have more crackling, because that is the first No one
finishes what's on their plate. We just finished the bowl
of crackling.
Speaker 1 (31:20):
First, and it's the first thing gone right exactly. And
so my go to or not on my go to.
Speaker 2 (31:26):
But what needs to be there to make a perfect
Sunday roast is extra pork crackling. I say crunchy roast veggies,
I think because Mum always does them. Am I saying
this wrong? You're I'm like enthralled by this, Okay, just
in my eyes. So I love a really good crunchy roast.
Speaker 1 (31:42):
Potato duck fat, normal fat. What are you talking about us, Sue?
Speaker 2 (31:47):
I reckon, just normal you running, you run of the mill.
But I reckon, you have your crunchy potatoes, and then
you have your pumpkin and you have your your carrot
as well. That especially the pumpkin, it has a nice
skin on, skin on, skin on, of course, it has
a nice layer on the outside. As soon as you
open it up, it's all nice and soft on the.
Speaker 1 (32:09):
Yes, exactly roasted whole, no, not roasted whole, cut in
the chunks season of course spices.
Speaker 2 (32:17):
I couldn't tell you again, this is a question for Sue.
Speaker 1 (32:19):
You should have gone her on the podcast. It seems
because we did this first second one and we'll have
this as a as a Sunday roast chat. It is.
Speaker 2 (32:27):
Oh I'm nervous though, because I'll worry that you guys
will butt heads.
Speaker 1 (32:31):
It's not controversial at all, Okay, good walk versus beef.
Speaker 2 (32:34):
Yeah, true, it is. It is different proteins if it
was both pork or both be So you're doing belly right, yes, yeah,
anything with the crackling, that's mainly the thing. And then also,
but this works.
Speaker 1 (32:45):
For beef as well.
Speaker 2 (32:46):
You've got to have an exuberant amount of gravy. Oh
lapping it has to be or my girlfriend hates gravy.
Speaker 1 (32:53):
So Leah loves it. Gravehox gravy on anything, lucky man. Right.
The grave box is grave box. It is what it is.
It is what it is, but it gives you that
it's one point leads worth a gravy.
Speaker 2 (33:08):
It still does the job. It's still a gravy. Yeah,
all right, well, okay, we'll have to do it again.
It will be a Sunday roast special edition of the podcast.
Speaker 1 (33:16):
Live cook Off.
Speaker 2 (33:17):
Oh now, now you're asking for Ready steady cook family,
Ready steady cook.
Speaker 1 (33:21):
Oh I like the sound of this.
Speaker 2 (33:23):
Wait just okay, So you would have you would have
someone from your family, and then I would do it
with my mum.
Speaker 1 (33:29):
Well yeah, yeah, for sure.
Speaker 2 (33:31):
Okay, okay, and then I'll remember which team I liked,
and that's the time I'll have you. I think your
Green Caps, I think I think I was Team Capskin.
And then you can be eaten tomato, boring, toasty hot?
Yeah ship a toasty?
Speaker 1 (33:46):
Why? Yeah?
Speaker 2 (33:47):
If you because they don't really add flavor on a
toasty and you burn every inside, all.
Speaker 1 (33:52):
Right, can't tell you?
Speaker 2 (33:56):
All right, Well, we'll get moving on this Live Ready
star Cook Family versus Family edition Roast Sunday.
Speaker 1 (34:03):
We'll do it.
Speaker 2 (34:04):
But thank you so much for coming in.
Speaker 1 (34:06):
Thank you for having us. It's awesome, appreciate it.
Speaker 3 (34:08):
Well that's it. You filled up on all the food content.
You could still a little package, check out other episodes,
or follow our Instagram page. Served Double Underscore Podcast
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