September 3, 2023 • 9 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's special, bonus episode;
- MICK'S BUCKET LIST: Corella Bar in Braddon - a modern Australian restaurant inspired by native flavours and ingredients. Mick takes the set menu for a spin!
- September 12th is Chocolate Milkshake Day - but is chocolate ACTUALLY the best milkshake flavour? To figure it out, Mick counts down his list of TOP 5 BEST milkshake flavours!
Served! Instagram page: https://www.instagram.com/served__podcast/
Corella Bar website: https://www.corellabar.com.au
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Water up. Oh my goodness, the food looks and smells amazing.
I hope you're hungry. This is this Servis podcast. Hello,
and welcome back to Served, where we are serving you
up a ton of great foody recommendations here in the
nation's capital. I am your host, Mick Carojuana, and welcome
back to another bonus byte episode of the podcast. You
don't realize how happy I was when I thought of
(00:23):
calling these small episodes bonus bites. I think it may
be the cleverest thing I have thought of in years.
And that's coming from a man who just used the
word cleverest in a sentence. I don't believe it's a word.
Let me have a quick look. Oh it is a word.
Oh there you go. Well, I mean that also shows
(00:44):
that I'm probably not smart anyway. On today's episode, I've
ticked off yet another place on mixed bucket list. This
time it's Corella Bar in Braddon. Also, next week is
Chocolate Milkshake Day around the world. But is chocolate really
the best flavor of milkshake? I have ranked my top
five favorite flavors, and I can already tell that you're
(01:05):
going to find it controversial. That is all on the
way on today's episode. Observed, if you're sitting there listening
to this going gosh, I haven't been to a nice
restaurant that sells modern Australian food in a while, Well,
then stop wondering and keep on listening. Now, where's the food, dude?
(01:31):
The placing question is Corella Bar in Brandon, which opened
up back in twenty twenty one, and their menu is
all about combining native Australian flavors with classic and modern dishes.
I went for dinner on a Friday night, but they're
open every day apart from Monday, and they do lunch
Friday through to Sunday as well. If you go for
dinner on either Friday night or Saturday night, then you
(01:54):
will have to get the set menu, valued at ninety
five dollars per person. But I think if this is
your first time going to Corella, then it's definitely worth
it to figure out what you like most about the menu.
You get three appetizers, two entrees i'll call them, one
Maine to share with another person, along with two sides,
and then a deserved to share as well. You can
also add another appetizer for an extra cost and I'd
(02:15):
say it is worth it. It is spanner crab toast.
Think of it like a super fancy prawn toast, but
way better. So make sure you add that on top.
The appetizers, though, they were an oyster with a lemon
myrtle vinegar, a sid scullop with noriri and lemon myrtle butter,
plus a Nooco free to that had rosello ricotta prosciutto
(02:35):
and sun dried tomato. And let me tell you, the
Nyoco frie to has skyrocketed its way to the top
of the tastiest thing I have eaten in camera. Seriously.
It was nice and small, but boy did a packup
punch of flavor. I honestly needed more than just one
of them. I'd probably have about five, or I'd treat
(02:56):
them like chicken nuggets. I could have. The more, the merrier,
and I haven't been able to stop thinking about this
little dish either. The scollop was so sweet and buttery too,
and I wrote in my notes after I ate it
it was big ducking. Yes, ducking was obviously autocorrected, but
I think you get the gist. It was delicious. The
mussels and the leaks for entree, I guess you could
(03:19):
call it or first course. Maybe we're tasty as well,
especially the muscles, which came with like a basil garlic
cream and a side of for kutcia to mop up
the sauce oft. Now for the main course, you get
to choose between a murray cod or a two hundred
and fifty gram wag you flank. My girlfriend and I
we opted for the murray cod, although I will need
to go back to try the steak. It looks divine.
(03:40):
It also came with an apple fetter and bitter leaf
slaw and some roast potatoes too. The star should have
been the fish, which was super fresh and delicious, but
those potatoes, oh my god. There needed to mean more
of them as well because they were just gorgeous. I
asked one of the waiters how they're all cooked. He
(04:01):
said that they're twice cooked to make them super crunchy
on the outside and very fluffy on the inside. And
I hope that that little noise I made then can
give you the feeling that I felt after eating those potatoes.
The salad was also a nice surprise too. I'm not
a massive slaw guy, but this was quality and Lastly,
(04:24):
the dessert, a chocolate and wattle seed cake with seasonal berries.
Need I say more? A perfect way to end the meal,
not too heavy, not too sweet. Call me Goldilocks because
it was just right haha, all at all A wonderful dinner.
Shout out to the staff as well. They were excellent.
The service was second to none, and just like their
website says, it's polished yet unpretentious. When you go to
(04:47):
Corrella Bar, not if just make sure you get the
Yoco frito, the scallops and the roast potatoes, you will
be thanking me. I promise. Corrella Bar is ticked off
Mixed buck List and it should definitely be added to yours.
I realized I should make an opener for when I
(05:08):
talk about International food Days, because I do it basically
every second episode. I did have like a trumpet sound
effects that I played like a couple of episodes ago,
but I have since lost it and I can't seem
to find it. So HI, update, I'm just editing this.
I found it. I did this whole thing about how
I couldn't find it, but I found it. Here it is.
(05:35):
But the day in question today is September twelfth, it
is chocolate milkshake day a day. I have mixed feelings about.
First of all, I am lactose intolerant, so I'll save
you the gory details. But second of all, is chocolate
really the best flavor milkshake? I don't think it is
(05:55):
spoiler elert. So to back me up, I've got a
list of what I think the top five milkshake flavors are.
I won't be doing like the fancy ones that you
see at you know, the occasional cafe. It's just the
plain and simple ones that you can get from most places. Alrighty,
Number five is strawberry. I won't lie. I don't actually
like strawberry, but I know a lot of people do,
and it's a flavor you can find anywhere. Number four
(06:18):
is lime. Now, before you stop listening, let me explain
why I've got it at four. If you've never had
a lime milkshake before, just picture a liquefied version of
a splice ice cream, and a Splice is an elite
ice cream. If I did my top five favorite ice creams,
it would easily be in the top five as well.
But what more could you want in a milkshake? It's
(06:40):
not citrusy at all. It's well, like I said, it's
just like a splice. So if you like a splice,
you're gonna love a lime milkshake. If you don't like
a splice, who are you? You are un Australian and
you need help haha. Number three and this is where
we find chocolate and out stop booing. I'm not saying
(07:02):
that it's bad. It's just not better than the next
two options. A chocky milkshake is a classic and it
deserved a top three spot. Number two and this could
be controversial. I have vanilla. I say controversial because people
call vanilla plain. First of all, it is not plain.
It is vanilla. Never call vanilla things plain, for that
(07:23):
is a battle I have been fighting since my days
back at Limelight Cinemas. Anyway. Secondly, there is nothing more
refreshing than a vanilla milkshake in the summertime. All right.
It is smooth, it is easy, it is creamy. It
brings back memories for me of year twelve, and that's
why my eyes takes the silver metal. But now for
the moment you've all been waiting for, and I'm sure
(07:43):
it's quite obvious as to who will top the podium.
It is drum roll, please harramel Oho undoubtedly the best
flavor of milkshake, and you cannot fight me on that whatsoever.
We both know that caramel well trump's all the other flavors,
regardless if it's a salted caramel flavor or just your regular,
(08:05):
run of the mill normal caramel. It is number one
and it will always be number one. If you disagree,
then shoot the served Instagram page a message, or if
there's any flavors I've missed out on, then also let
me know. But this top five list it is. But yeah,
you know, I don't even need to justify myself anymore.
I think it speaks for itself. And that's it. Another
(08:31):
bonus byte episode to serve, Done and dusted before I
do go, there is another International Food Day that I
know you'll be a fan of, and it is the
day that this episode actually goes live, the fourth of September.
It is Eat an Extra Dessert Day. Yep, that is right.
You get to have two sweet treats today. You deserve it.
(08:51):
Feel free to count this podcast as one of those
sweet treats because it's free of charge and free of calories.
He but you probably don't want to do that because,
I mean, how often does eat an extra dessert day
come around? So if you're not wanting to count this
podcast as the extra sweet trait, then go out there
and get what you deserve, and that is that your
double desserts. I know I'm going to anyway. I will
(09:12):
chat to you later in the week. Thanks for listening. Bye.
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 up. Oh my goodness, the food looks and smells amazing.
I hope you're hungry. This is this Servis podcast. Hello,
and welcome back to Served, where we are serving you
up a ton of great foody recommendations here in the
nation's capital. I am your host, Mick Carojuana, and welcome
back to another bonus byte episode of the podcast. You
don't realize how happy I was when I thought of
(00:23):
calling these small episodes bonus bites. I think it may
be the cleverest thing I have thought of in years.
And that's coming from a man who just used the
word cleverest in a sentence. I don't believe it's a word.
Let me have a quick look. Oh it is a word.
Oh there you go. Well, I mean that also shows
(00:44):
that I'm probably not smart anyway. On today's episode, I've
ticked off yet another place on mixed bucket list. This
time it's Corella Bar in Braddon. Also, next week is
Chocolate Milkshake Day around the world. But is chocolate really
the best flavor of milkshake? I have ranked my top
five favorite flavors, and I can already tell that you're
(01:05):
going to find it controversial. That is all on the
way on today's episode. Observed, if you're sitting there listening
to this going gosh, I haven't been to a nice
restaurant that sells modern Australian food in a while, Well,
then stop wondering and keep on listening. Now, where's the food, dude?
(01:31):
The placing question is Corella Bar in Brandon, which opened
up back in twenty twenty one, and their menu is
all about combining native Australian flavors with classic and modern dishes.
I went for dinner on a Friday night, but they're
open every day apart from Monday, and they do lunch
Friday through to Sunday as well. If you go for
dinner on either Friday night or Saturday night, then you
(01:54):
will have to get the set menu, valued at ninety
five dollars per person. But I think if this is
your first time going to Corella, then it's definitely worth
it to figure out what you like most about the menu.
You get three appetizers, two entrees i'll call them, one
Maine to share with another person, along with two sides,
and then a deserved to share as well. You can
also add another appetizer for an extra cost and I'd
(02:15):
say it is worth it. It is spanner crab toast.
Think of it like a super fancy prawn toast, but
way better. So make sure you add that on top.
The appetizers, though, they were an oyster with a lemon
myrtle vinegar, a sid scullop with noriri and lemon myrtle butter,
plus a Nooco free to that had rosello ricotta prosciutto
(02:35):
and sun dried tomato. And let me tell you, the
Nyoco frie to has skyrocketed its way to the top
of the tastiest thing I have eaten in camera. Seriously.
It was nice and small, but boy did a packup
punch of flavor. I honestly needed more than just one
of them. I'd probably have about five, or I'd treat
(02:56):
them like chicken nuggets. I could have. The more, the merrier,
and I haven't been able to stop thinking about this
little dish either. The scollop was so sweet and buttery too,
and I wrote in my notes after I ate it
it was big ducking. Yes, ducking was obviously autocorrected, but
I think you get the gist. It was delicious. The
mussels and the leaks for entree, I guess you could
(03:19):
call it or first course. Maybe we're tasty as well,
especially the muscles, which came with like a basil garlic
cream and a side of for kutcia to mop up
the sauce oft. Now for the main course, you get
to choose between a murray cod or a two hundred
and fifty gram wag you flank. My girlfriend and I
we opted for the murray cod, although I will need
to go back to try the steak. It looks divine.
(03:40):
It also came with an apple fetter and bitter leaf
slaw and some roast potatoes too. The star should have
been the fish, which was super fresh and delicious, but
those potatoes, oh my god. There needed to mean more
of them as well because they were just gorgeous. I
asked one of the waiters how they're all cooked. He
(04:01):
said that they're twice cooked to make them super crunchy
on the outside and very fluffy on the inside. And
I hope that that little noise I made then can
give you the feeling that I felt after eating those potatoes.
The salad was also a nice surprise too. I'm not
a massive slaw guy, but this was quality and Lastly,
(04:24):
the dessert, a chocolate and wattle seed cake with seasonal berries.
Need I say more? A perfect way to end the meal,
not too heavy, not too sweet. Call me Goldilocks because
it was just right haha, all at all A wonderful dinner.
Shout out to the staff as well. They were excellent.
The service was second to none, and just like their
website says, it's polished yet unpretentious. When you go to
(04:47):
Corrella Bar, not if just make sure you get the
Yoco frito, the scallops and the roast potatoes, you will
be thanking me. I promise. Corrella Bar is ticked off
Mixed buck List and it should definitely be added to yours.
I realized I should make an opener for when I
(05:08):
talk about International food Days, because I do it basically
every second episode. I did have like a trumpet sound
effects that I played like a couple of episodes ago,
but I have since lost it and I can't seem
to find it. So HI, update, I'm just editing this.
I found it. I did this whole thing about how
I couldn't find it, but I found it. Here it is.
(05:35):
But the day in question today is September twelfth, it
is chocolate milkshake day a day. I have mixed feelings about.
First of all, I am lactose intolerant, so I'll save
you the gory details. But second of all, is chocolate
really the best flavor milkshake? I don't think it is
(05:55):
spoiler elert. So to back me up, I've got a
list of what I think the top five milkshake flavors are.
I won't be doing like the fancy ones that you
see at you know, the occasional cafe. It's just the
plain and simple ones that you can get from most places. Alrighty,
Number five is strawberry. I won't lie. I don't actually
like strawberry, but I know a lot of people do,
and it's a flavor you can find anywhere. Number four
(06:18):
is lime. Now, before you stop listening, let me explain
why I've got it at four. If you've never had
a lime milkshake before, just picture a liquefied version of
a splice ice cream, and a Splice is an elite
ice cream. If I did my top five favorite ice creams,
it would easily be in the top five as well.
But what more could you want in a milkshake? It's
(06:40):
not citrusy at all. It's well, like I said, it's
just like a splice. So if you like a splice,
you're gonna love a lime milkshake. If you don't like
a splice, who are you? You are un Australian and
you need help haha. Number three and this is where
we find chocolate and out stop booing. I'm not saying
(07:02):
that it's bad. It's just not better than the next
two options. A chocky milkshake is a classic and it
deserved a top three spot. Number two and this could
be controversial. I have vanilla. I say controversial because people
call vanilla plain. First of all, it is not plain.
It is vanilla. Never call vanilla things plain, for that
(07:23):
is a battle I have been fighting since my days
back at Limelight Cinemas. Anyway. Secondly, there is nothing more
refreshing than a vanilla milkshake in the summertime. All right.
It is smooth, it is easy, it is creamy. It
brings back memories for me of year twelve, and that's
why my eyes takes the silver metal. But now for
the moment you've all been waiting for, and I'm sure
(07:43):
it's quite obvious as to who will top the podium.
It is drum roll, please harramel Oho undoubtedly the best
flavor of milkshake, and you cannot fight me on that whatsoever.
We both know that caramel well trump's all the other flavors,
regardless if it's a salted caramel flavor or just your regular,
(08:05):
run of the mill normal caramel. It is number one
and it will always be number one. If you disagree,
then shoot the served Instagram page a message, or if
there's any flavors I've missed out on, then also let
me know. But this top five list it is. But yeah,
you know, I don't even need to justify myself anymore.
I think it speaks for itself. And that's it. Another
(08:31):
bonus byte episode to serve, Done and dusted before I
do go, there is another International Food Day that I
know you'll be a fan of, and it is the
day that this episode actually goes live, the fourth of September.
It is Eat an Extra Dessert Day. Yep, that is right.
You get to have two sweet treats today. You deserve it.
(08:51):
Feel free to count this podcast as one of those
sweet treats because it's free of charge and free of calories.
He but you probably don't want to do that because,
I mean, how often does eat an extra dessert day
come around? So if you're not wanting to count this
podcast as the extra sweet trait, then go out there
and get what you deserve, and that is that your
double desserts. I know I'm going to anyway. I will
(09:12):
chat to you later in the week. Thanks for listening. Bye.
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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