August 30, 2023 • 33 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode, Mick is joined by Canberra food YouTuber Lunch with Bee!
- How did Bee get into being a food youtuber and influencer?
- Why does Bee share her cooking recipes online?
- Just like Santa Claus, Bee has a list, and she checks it twice - the only difference is that her's is FILLED with great Canberra restaurants and cafes! So, where does Bee recommend YOU EAT?
- September 5th is INTERNATIONAL CHEESE PIZZA DAY, and to get you in the mood to celebrate, Mick and Bee have listed their FAVOURITE pizza places in the ACT!
- What item of food did Bee bring in that COULD unlock a core memory from Mick's childhood?
Bee's Instagram: https://www.instagram.com/lunchwithbee/
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 up. Oh my goodness, the food looks and smells amazing.
Speaker 2 (00:04):
I hope you're hungry. This is this Savas podcast.
Speaker 3 (00:07):
Hello, and welcome back to Served, where we are serving
you up a ton of great foodie suggestions here around camera.
I am your host, Mick Carajuana. I hope you are
doing well. I am. I'm finally back in the studio.
Happy days. I am still, of course, in my brace
and with crutches. But you know what, I don't need these,
you know, buggery, Get this brace off of me. Eh,
(00:30):
rip them off? Oh, get out of here. I am
gonna dance.
Speaker 2 (00:34):
Oh yeah, put it.
Speaker 3 (00:36):
Oh baby, do you know what? Look at me? Go backflip?
Oh yeah, that is grateless to the worm. Oh oh yeah,
Oh come on haha. My body is basically brand spanking new.
I definitely did all those activities in and didn't just
make noises while sitting in a chair. I actually hurt
(00:57):
my knee in the in the process. No way, that
was a I'm a multi talented man. Okay, you don't
give me enough credit. Anyway, Enough of me showing my
physical prowess and let's get to the real reason why
you're here. An episode is Served. Today's special guest is
a camera food YouTuber and blogger. Her name is b
her account is called Lunch with Be, and just like yours, truly,
(01:19):
she loves her camera food. Not only does she love
exploring the food scene here in camera, but she does
a whole lot of cooking at home as well and
then shares the recipes onto her social media. The cat
she is. She's not a chef or anything like that.
She just enjoys cooking and she wants to inspire those
who aren't professional to keep cooking at home. Oh and
she is a superman as well, so she does it all.
(01:41):
We chat about her favorite recipes she cooks at home,
and we dive into her massive list of favorite camera
food businesses. Oh and of course so much more as well,
So strap in. That is all on the way on
today's episode of Served. Canbra is home to well, I mean,
(02:05):
we all know so many amazing restaurants, but also home
to so many amazing food connoisseurs. That is one of
my favorite you know a word of the episode, We're
going to use that connoisseurs. And I'm actually joined by
one today who started kind of writing articles about food
years ago and has now engulfed herself and her life
with food B from Lunch with B on Instagram. How
are you hello?
Speaker 1 (02:25):
I am, well, how are you, Nique? Good?
Speaker 3 (02:27):
Welcome to the podcast your serve debut. But it's not
your you know, I was going to say entertainment devout
because you on the instagrams on that. Wow, I sound
like I'm fifty nine saying that. You're on insta, You're
on YouTube, You've written articles and everything. How did you
get involved in sort of the food seene here in Canberra.
Speaker 1 (02:44):
Well, when I first moved to Canberra, I got a
public service job.
Speaker 3 (02:51):
Okay, as you do, of course, really fitting in with
the locals.
Speaker 1 (02:54):
Yeah, yes, but it wasn't very like it wasn't a
very creative job. So I was like really missing that
creative outlet. And I have a background as a freelance writer,
so yeah, just I was going to say I picked
up my pen, but that would totally help me accurate.
I picked up my laptop and started typing and started
(03:16):
writing food articles for the right Acts. Okay, cool, And
then through that I made a lot of connections in
the food industry, and so my partner and I then
decided to do a little Instagram video channel I guess
you would call it, or account called feast on camera.
That just sort of grew. And then we had kids
and stopped doing that as you do, and I didn't
(03:37):
do anything for a long time. I think it was
during sort of the COVID lockdown that I started lunch
with B and I just wanted it to keep connected
to the community as nice lockdown was quite isolating. I
love cooking. I love being in my kitchen. It's my
therapy most days.
Speaker 3 (03:53):
A lot of people say that cooking is a therapy.
Normally when I cook, I get very stressed, but my
therapy is eating it afterwards. Yeah, but I can understand
how the cooking part is the therapy. So have you
ever been a chef or a cook or is it
just like an exciting thing that you like doing.
Speaker 1 (04:09):
No, so, I guess I grew up with it a
little bit. So. I come from an Eastern European background
and food was always a thing that my mum did
like she was always in the kitchen, even when she
was hosting. She would never sit down with the rest
of the people. She would always just been in the kitchen,
serving and cooking up amazing food, and it's just a
(04:30):
way that we connected. And since moving away from home,
I'm like, oh my god, there's no one here to
cook for me. Yeah, so I've yeah, I always had
an interesting food and love eating of yours.
Speaker 3 (04:43):
I'm shocked by that, though, because I checked your Instagram
out and I was amazed by all the recipes you do.
I was like, surely she's got some sort of culinary
background to her, but it's just out of passion and
just out of love.
Speaker 1 (04:54):
Absolutely.
Speaker 3 (04:54):
Do you hope that people see your recipes and go
all right, well, it looks really simple to do. This
person didn't study as a chef, then I could easily
do it.
Speaker 1 (05:04):
So I'm what I call a lazy cook. I don't
like complicated recipes, and I don't have time with two
little ones to spend massive amounts of time. Yeah, of
course prepping and cooking. So my motto in the kitchen,
I would say, is fast and furious.
Speaker 3 (05:19):
I don't tell Vin Diesel because we will come and
see you.
Speaker 1 (05:22):
Yeah, maybe maybe cut that bitter copyright. And so if
it's simple, easy and is done within half an hour,
I'm happy, the kids are happy, my partner's happy, everyone's happy.
And I get a lot of messages from people on
my Instagram and during lockdown I did also do YouTube
cooking videos, which I'm starting up again, but awesome. There
(05:43):
was a sad mac incident where my Mac crashed and
I lost a lot of backlog of videos.
Speaker 3 (05:49):
So I'm so sorry.
Speaker 1 (05:51):
It's okay. It's the world that we live in now,
isn't it. You don't back it up, it's gone, it is.
I have a lot of people sort of message me like, oh,
this is such a good idea, and a lot of
people like they work nine to five, like if they're
gonna come home at five point thirty and then spend
three hours cooking up this amazing dish, So you just
need something super simple.
Speaker 3 (06:10):
I completely agree. My work hours here at the radio
station are I started like ten or eleven between something
like that, and then I normally finish at about you know, seven,
seven thirty's dedication thank you. I call that thank you.
I hope my boss is listening. But by the time
I get home, which is like eight o'clock, I'm tired.
I don't want to cook. In my mind, I'm like,
the easiest thing to do is just swing by a
(06:30):
takeaway and just get something like that. But your recipes are,
like you said, fast and furious that I can just
get home and quickly just cook them like that. Do
you reckon your recipes? Do kind of cater towards more
of the at home mum or is it just anyone
who wants to cook?
Speaker 1 (06:44):
I would like to assume it's anyone, but it is
probably a lot more like kid friendly recipes.
Speaker 3 (06:50):
So yeah, I'm a big kid, so I'm fine with that.
Do you have a favorite recipe that you've cooked?
Speaker 1 (06:55):
I have things like I go through phases like you
do with everything else in life, and I have things
on rotation that I will cook for like two months
straight and then not cook for a whole year, Like
the goslame recipe that I uploaded. I haven't cooked that
in like four months, but I used to cook it
all the time prior to that. But yeah, like I
(07:16):
make my own granola once a week, I've started making
my own bread as well, once to two times a week.
Okay at the moment, Oh, yes, I do have something.
It's like a peanut tofu sate. I don't know what
I'm going to call it, but essentially it's just sarte
tofu and I add a little bit of green beans
and carrots in like a peanut sauce. It's very delicious.
Speaker 3 (07:41):
I like the sound of that. I do like the
sound of that. I do love a good tofu, do you,
and a good ste as well.
Speaker 1 (07:46):
Tofu is hit and miss with a lot of people.
Sometimes when I'm like tofu, people are like, and I
was a vegetarian for a very long time before I
had children, and so tofu was a go to for me.
Speaker 3 (07:57):
Sorry, I like that. That is great. No, I think
is weirdly underrated. I do prefer it mostly in a laxa.
I think that is where the best tofu is. But
I think it gets a bad rap because it is
a go to for vegetarians and vegans that everyone's just like, oh,
bloody vegans ruined us all with the tofu.
Speaker 1 (08:16):
I don't mean like in the nineties tofu was it
had this stigma of just being boring. It can be fun.
Speaker 3 (08:21):
It can be fun.
Speaker 1 (08:22):
Just go on TikTok and type in tofyu recipes.
Speaker 3 (08:29):
I think that's a joy. With TikTok, you can go
into that and just type in absolutely anything, and there
are recipes galore yes, is TikTok is something that you
would probably expand to to start sharing your recipes?
Speaker 1 (08:39):
Probably not, Okay, it will be a lot to take on,
of course. But I have in the past had to
delete TikTok because I've spent hours and hours scrolling. It's danger,
It's the red zone for me.
Speaker 3 (08:51):
You should see my saved list on TikTok. It is
just all recipes. Sometimes I want to show my girlfriend
something funny, but I have to go all these recipes
of food find it to her. But I'm not complaining
because I mean I still got to cook them all.
Speaker 1 (09:04):
But how hungry does it make you afterwards?
Speaker 3 (09:06):
So hungry? Oh my gosh, I don't know. It is
a torture. It is my own torture. I kind of
put that I put myself through that torture. When I
was looking through your Instagram, I was like, oh, why
am I doing this now? Because I looked at it
like after dinner as well, I was like, oh, so hungry.
I mean, that's a compliment to your food.
Speaker 1 (09:23):
I guess, thank you, thank you, And that's so lovely
of you to say, because I did have sort of
a one and a half year gap before I picked
up lunch with big again.
Speaker 3 (09:32):
Yeah, was the gap kind of just because you weren't
loving it anymore? Or was it because you know, you've
just had kids and you thought, well, you know what
they need to be the priority?
Speaker 1 (09:40):
I had, how deep do I want to go? I
had health issues and I had to stop being on
social media for a little while just because it was
making me quite sick with things like vertigo and all that.
And yeah, after the birth of my second son, there
was a lot of trauma then a lot of things
(10:01):
that sort of happened, of course, and so yeah, I
took a little bit of a gap, but found that
cooking actually brings me so much joy. And if I
upload these recipes and give that same joy to one
other person like that makes my day.
Speaker 3 (10:14):
Oh that's lovely. Well, welcome back to the Canberra food scene.
Then it's good to have you back. And I hope
you know that you did bring at least joy to me.
Scrolling through all your recipes, I have saved a few,
including that goslame recipe. Really I need to give it
a go.
Speaker 1 (10:28):
There's a chicken one coming up, Yes I did.
Speaker 3 (10:31):
Actually, we'll talk about pizzas a little bit later on,
but while it's fresh on the mine. I did see
the post that you put up the other day of
your you and your partner's favorite pizza toppings.
Speaker 1 (10:40):
Oh, he is the pizza man in Lockdown. We had
pizza every third day. He makes his own dough. He
did so much research into, like perfecting the dough recipe,
and he does this thing where he does like a
little oil garlic blend and brushes the pizza dough like, yeah,
super delicious.
Speaker 3 (11:01):
Did he treat himself to a pizza oven or just
using your normal conventional one.
Speaker 1 (11:04):
Just conventional oven, because I do not let him buy
a pizza. It's an expense that I do not like.
Speaker 3 (11:11):
Do you still have pizzas like as much as you
did during Lockdown?
Speaker 1 (11:14):
Now we do. We host pizza parties for our friends.
Speaker 3 (11:16):
I love that.
Speaker 1 (11:17):
So maybe one day, Mick.
Speaker 3 (11:19):
Maybe one day I came.
Speaker 1 (11:20):
How close do we get there?
Speaker 3 (11:21):
Well, that's the thing I kind of want to talk
about the toppings that you both said. So your partner's
the's favorite toppings are cheese, mushroom, pepperoni, and chicken, and
yours roast pumpkin, fetta, mushroom and oregano. And now while
I do prefer chicken and pepperoni. I think yours is better.
If we're talking about just on a pizza by itself,
I think yours. There's something about pumpkin and fetta on
(11:44):
a pizza that just rocks your world. I don't know
what it is. My mum used to do a really
good pumpkin and fetta one, but we don't do pizzas
all the time. Chef's kiss it is fantastic.
Speaker 1 (11:54):
So it has to be roast pumpkin.
Speaker 3 (11:57):
Yes, of course, you can't just throw little pumpkin pizzas
on there.
Speaker 1 (12:00):
Little handy tip heer. Okay, I actually roast the pumpkin
in nutritional yeast. Okay, so like it's healthy as well. Okay,
you want to get on that trend.
Speaker 3 (12:10):
Nice Okay. I didn't know if that the nutritional yeast
did something else to it give them more flavor, but.
Speaker 1 (12:13):
Gives it, yeah, it does. He gives it like a
cheesy flavor. Oh yeah, yeah, it's so good. Also, because
I know that Z will be listening to this, haha,
I wan.
Speaker 3 (12:23):
I'm sorry, mate, I mean, I'm sure you're lovely, and
I do hope that I get to come over and
try your pizzas, but yeah, I'm sorry.
Speaker 1 (12:30):
He's one of those people that when he orders a
takeaway pizza, he says, oh, can I order the pepperoni
and add chicken and mushroom.
Speaker 3 (12:38):
He's that guy all the time, doesn't much, doesn't spice it.
Speaker 1 (12:41):
Up, although he does order the pork belly pizza from
Honeysuckle and he swears by it. He says, it's amazing.
Speaker 3 (12:48):
Well, I gotta write that down. Are you a I mean,
we've just spoken about a lot of savory things. Are
you more of a savory person or you're more of
a sweet person.
Speaker 1 (12:57):
I love chocolate. I would love to have chocolate all day,
every day if it wasn't detrimental to my health.
Speaker 3 (13:04):
Well, I mean, I had just had a darrol Lee
crunching out one and that's cereal, So that's breakfast sorted.
Speaker 1 (13:11):
I am a sweet tooth. But I do like balance,
I guess, And I'm trying to be a model for
my kids. You know, I do bake as well.
Speaker 3 (13:20):
Yes, you do bake as well perfect and like you said,
you do bread and new granola and everything which can
kind of lean towards the sweet side. How old are
your kids? Again? They're two and a half and ten months,
was it?
Speaker 1 (13:28):
Yes?
Speaker 3 (13:29):
Now, little ones, what do they think of the recipes?
Are they very fusci eaters?
Speaker 1 (13:34):
Or so? They're both in the kitchen with me. I love,
they're two and a half year old. We always make
muffins together. He does all like the mixing of the
bowl and then scooping it into like the muffut tray
in whatever it's called, and then like when we put
it in the oven, he's like, okay, Mama, now set
the timer and he waits for it. So when his
friends come over for play dates, I always do some
(13:55):
kind of baking with the kids. Love always in the
kitchen with me. The little one is as well. He
obviously isn't really no much. He's ten months off, but
he's normally, like with the videos that are coming out
on YouTube, you'll hear him in the background. He's normally
just at my feet in the kitchen. Yeah, like either
playing with his toys or winging or whatever whatever little
babies do.
Speaker 3 (14:15):
Well, that's cute that they want to They kind of
want to get involved, and hopefully you set them up
for future that you know, they start cooking and maybe
that could possibly be a career path or at least,
like you said, growing up in European sort of family,
they get inspired as well to you know, hate let
me do a lot of at home cooking too.
Speaker 1 (14:32):
I mean, wouldn't that be great if they grew up
in the industry and then I got to like taste
test everything they made.
Speaker 3 (14:39):
You would be such a proud.
Speaker 1 (14:40):
I would love that. It would be full circle.
Speaker 3 (14:43):
It would be full circle.
Speaker 1 (14:44):
Because my mum used to feed me and then my
kids would feed me. Amazing. I love this idea.
Speaker 3 (14:50):
You had a lot of years before that happens, though,
so don't get your hopes up just yet. Would you
feel again, we're looking so far into the future. Yeah,
but would you hope at least that they had a
few of your recipes on the menu at wherever they
would cook?
Speaker 1 (15:02):
Funny you should ask. I am actually working on a cookbook.
Not awesome, not one to publish or anything. I mean,
never say never, just for my own personal use that
I hope to pass on to my kids. I have
two boys, so they if they don't get into cooking,
it would maybe be something for their partners. If their
partners are into cooking.
Speaker 3 (15:23):
That's lovely. Last little family heirloom. Oh beautiful. Let's get
out of the kitchen now and let's go on an adventure.
What about you? I love that good. Where your favorite
places to eat in camera? It's a tough question, I know,
but I did preface this podcast before we started recording saying, hey,
(15:44):
make sure you bring in.
Speaker 1 (15:44):
A list, yes, and I did. I've had to color
quite a lot because.
Speaker 3 (15:49):
What did it start with? How many are we talking?
Speaker 1 (15:51):
Oh? Quite a lot. I would easily say like thirty,
Oh my gosh. And some of them and I have
to sort of say this, some of them have closed
down since we used to frequent them, like Sanya Bar
that was amazing and Memoda in the city amazing as well,
so we were very sad that they closed down. I've
kind of categorized them.
Speaker 3 (16:12):
Because I'm just smart, me smart.
Speaker 1 (16:14):
Okay. I have to mention Grease Monkey, yes, because this
is the place that everyone said when we first moved
to Canberra, you must try this, okay. And this was
way back when they only had the Braddon store. Obviously
we went there. They didn't have any vegan options at
the time, but the mushroom Burger was amazing. I think
it's called like the Nimbin or whatever it.
Speaker 3 (16:32):
Is, the nim yet because it's a great title for
the burger.
Speaker 1 (16:35):
So this list will pretty much be like tell me
you live north Side without telling the.
Speaker 2 (16:42):
Lion.
Speaker 1 (16:43):
Panada amazing, beautiful, so good and their slogan no one
wants a small and Panada And the best thing is
like you can buy them frozen and then like get
a big batch and literally just have them one every
day of the week.
Speaker 3 (16:56):
I didn't have anything planned for lunch today.
Speaker 1 (16:59):
I mean, do they uber it here.
Speaker 3 (17:02):
Close by the stations in kras The're in Gngal and maybe,
But I mean I could take ten minutes and go down.
I guess so were fine with my arm.
Speaker 1 (17:09):
If I knew, I would have brought you some.
Speaker 3 (17:11):
No, no, no, no, I don't have to do that. What
else do you got?
Speaker 1 (17:14):
I love it. I love sharing good food. Bektish but
Deck Okay. They're normally based out from spit Shack in
Mitchell Okay, but they are also like human and frozen
in your local Ida right pitch. They they're like a
Macedonian type bood deck and they do different fillings. It's
just different fillings in pastry. Essentially, anything in pastry is delicious.
Come on, let's not get ourselves chompies at the basement.
Speaker 3 (17:37):
Interesting.
Speaker 1 (17:38):
So they do a very good which nobody else does
that I have found. They do a really good vegan.
Speaker 3 (17:44):
Loaded fries okay.
Speaker 1 (17:47):
And this is back to my veggie days.
Speaker 3 (17:49):
Yeah, okay, okay.
Speaker 1 (17:50):
And they do like faux chicken and all this faux
bacon I think maybe even as well, whereas every everywhere
else you get loaded fries, you're like, oh, take off
the chicken and the bacon and the bus.
Speaker 3 (17:59):
And it's you're just getting fries at the end of
the cheese on top.
Speaker 1 (18:02):
Yeah, but paying the same price, yeah, of course, which
is ridiculous. And then I have to mention this as well.
We actually, my partner and I grew up in southwestern Sydney, Okay,
and El Janner's was a frequent pit stop sometimes. We
never lived in Granville, I think was their original shop,
but we would just take the train there because it
(18:22):
was just outside the train station, Go and get our
El Janna's, hop back on the train.
Speaker 3 (18:26):
Oh, perfect time.
Speaker 1 (18:28):
So now that they've opened in Gungarland, yes, we're so excited.
Speaker 3 (18:31):
It's a dream te nostalgia. Well, that's it. A lot
of people when it was saying when they announced that
they were coming to Canberra, people were freaking. For someone
who's born and raised here in Canberra, I was like, Okay,
I don't know what the hype is. I have since
had their chicken wings phenomenal. I'm not even a big
chicken wing guy, and that was delicious. What you go
(18:53):
to El Janna menu item that.
Speaker 1 (18:55):
So we normally just get like the chicken on its own,
because then we can sort of cut it up and
whatnot and give it to the kids and you can
have leftovers as like the sand which is the next
day have it in a salad or whatever be the case.
Sometimes we'll scramble eggs with the chicken. I don't know
that might be a European thing to do, but we
do that quite frequently. Well, I've scrambled like I don't
(19:21):
eat sausage, but my partner does, like scrambled sausage or chicken,
any kind of meat. Hold up, hold up, hold up,
smoked meats.
Speaker 3 (19:28):
Hold up.
Speaker 1 (19:28):
This is the Eastern.
Speaker 3 (19:29):
European When you say, with the scrambled egg, are you
saying put it in before you put it on the
on the pan. So when you still got the egg
mixed up.
Speaker 1 (19:38):
So you chuck the egg in the pan and then
literally like ten seconds later, chuck in whatever meat you
like and just scramble it to keep mixing until it's
all mixed in. And a little bit of salt because
everyone uses salt. Got to have it delicious, Maybe a
little bit of a regano some cheese if you like.
Why a preaka?
Speaker 3 (19:57):
Why have I never thought to do this? I've always
been a chump and put it on afterwards.
Speaker 1 (20:04):
I mean, try it and let me know if you like.
Speaker 3 (20:06):
Okay, well I'll go. The sausage makes more sense, but
I'm just fascinated by the chicken.
Speaker 1 (20:11):
I think people do it with tchurzo as well.
Speaker 3 (20:13):
Yes, big charizo fan. Okay, well I'll give it a go.
I mean, it's going to be class. We know it's
going to taste good, but I'm going to have to
try it. Okay, your top picks or do you have
more on the lins?
Speaker 1 (20:26):
Have more? Okay? Going really quickly down the line, freaking
chicken because they have amazing veggie options as well. We
used to live on top of fauxhab in Belconnen, Okay,
and so that was obviously a frequent go to for
us because it was just downstairs Turkish pied House in
mac Quarry. Yes, nice, delicious Little Mez. Obviously that's the
only outside one I think I had.
Speaker 3 (20:46):
I went to them for the first time the other week.
Speaker 1 (20:48):
Amazing, gorgeous and the best thing about them is nobody
does this, but they managed to do Mediterranean and Middle
Eastern together really well.
Speaker 3 (20:58):
They do. If you haven't been to Little Is highly recommended.
I did it for in Philip. Yes, I did it
for one of the food Truck Friday series that I
do over on the served Instagram. I'm actually hoping that
I could get them on Yes to talk all about
food truck.
Speaker 1 (21:11):
They're also, or at least one of them I know,
is a Friends fanatic, like the TV show Friends, which
I am too. So I was like, like, I saw
her earrings. She was wearing the Monica the frame that
Monica has at the back of her door as earrings.
I don't know if you're a Friends fan or not.
I was like, we have to be friends.
Speaker 3 (21:32):
Amazing, It's nice when friends makes friends. Beautiful love that.
Speaker 1 (21:38):
And then I've got Caribou Cariboo in Kingston. I want
to mention some kid friendly Good Cafe which have like
little kids corners awesome. I frequent them a lot. Losso
Cafe in None of All, top notch, really good coffee,
and Ruby's Cafe in Everett and I don't know. Do
you want coffee places?
Speaker 3 (21:55):
You've got coffee places given to us.
Speaker 1 (21:57):
I'm a coffee person.
Speaker 3 (21:59):
And chats on YouTube.
Speaker 1 (22:01):
Yes, Oh yeah, we should resurrect that. People love that.
They thought we were hilarious. I was like, really, it's
just us rambling about stuff. Really, so SV Coffee and
Bakery and Lawson they do it sort of.
Speaker 3 (22:14):
Is it the one that from their house? Yes, yes,
so good, great coffee there. I'm not a coffee drinker anymore.
Speaker 1 (22:20):
Oh good for you.
Speaker 3 (22:21):
Well gut issues. Listeners of the podcast will know about them.
But when I used to have coffee, that would be
one of the places I would go to because it's
just around the corner on the station.
Speaker 1 (22:32):
Fantastic and they're so sneaky. They always when you order
your coffee, they always ask, oh, would you like a
muffin or something with that, because you know, they obviously
a bakery, and I'm like, oh, dangerous territory.
Speaker 3 (22:43):
It's so tough to say no.
Speaker 1 (22:45):
Cup of Joy at the Westfields in burl Connen. Really
nice coffee. There's a place in Harrison called am Cakes
and Coffee and they're very dog friendly as well.
Speaker 3 (22:54):
Love a dog.
Speaker 1 (22:55):
They do like matcha is it macha or maca whatever
it's called March March Okay, sounds good. I do Marcher
cakes and stuff, so love that. Yeah, very yummy and
good Brother in Dixon Okay, yummy coffee.
Speaker 3 (23:09):
Well there you go. That is an extensive list and
that was not the cut down version either.
Speaker 1 (23:16):
I could go on forever and ever and ever.
Speaker 3 (23:26):
I do know though, that there are a few places
on that list that you haven't touched on yet. And
it's because I want to talk about a special international
day coming up now, International Cheese Pizza Day.
Speaker 1 (23:38):
Love a good cheese pizza.
Speaker 3 (23:39):
Who doesn't love a good cheese pizza. International Cheese Pizza
Day is the fifth of September. I mean, you can't
hate a cheese pizza. It is the classic. You can't
go wrong with it. If you stuff up a cheese
pizza then maybe it'd ever cook again. But I wanted
to talk about where the best place is in Canberra
to get not even just a cheese pizza. Just any
sort of pizza, because if they do any sort of pizza,
they'll do a cheese pizza, even if it's not on
(23:59):
the menu. So I've got my little list here, and
I know you've got a few pizza places.
Speaker 1 (24:04):
Well one, but I'm trying to think of other. Yeah.
Speaker 3 (24:08):
My first one is somewhere all the way down south.
It is a fan favorite of the podcast. It is
Little Theo's. Yes, they do gorgeous burgers, and we've spoken
about the burgers a lot. But when I had the owner,
Anthony on a few episodes ago, he told me two
of his favorite pizzas. I have since tried them. It
was the Hawaii five Oh Beautiful. I'm not a big
anchovies fan, but that was a game changer. They do
(24:32):
eighteen different sort of pizzas there, including a cheese and
the amount of love that they put into the burgers,
I'm sure that they put that same love into the pizzas.
So that is my number one recommendation. What else have
I got? Agustini's in Kingston, Yes, I have been there
before with the pasta, and I won't lie, I wasn't
a huge fan. I can't remember the dish I got.
(24:54):
I just felt like it was lacking a little bit
of flavor. So when I went again a few months later,
I was like, all right, i'll get a I'll try. Wow,
what a pizza. And I saw when I was doing
my research they have actually got a special oven that
they imported all the way from Verona in Italy. So
you are basically just eating in Italy. You're right there,
but instead instant. What more could you want? What's your
(25:18):
your pizza place of choice?
Speaker 1 (25:20):
Pizza department.
Speaker 3 (25:23):
I haven't been, but I've heard many A good thing.
Speaker 1 (25:25):
Yes, so I believe it's wood fire pizza haters. Don't
hate on me if I'm wrong, but yeah, we've been
there a few times and yeah, just delicious, and the
flavors are just yeah. Sometimes it's like random flavors that
you wouldn't think like, I would never think to put
potato and a pizza right, but they do.
Speaker 3 (25:43):
It is a game changer.
Speaker 1 (25:44):
I'm not going to swear I was gonna you can.
Speaker 3 (25:46):
We can bleep it out.
Speaker 1 (25:48):
They do shit like that.
Speaker 3 (25:52):
I do love a good potato pizza. I think they
do it at this next place as well, but don't
quote me on it as well. Don't come for me,
Like you said, it's Colisseum Italian street food at the
Fishwick Markets. They do it kind of like in little
slices too, so that you can get your pizza slice
and if you still got your shopping at the markets
to do. But I've being better, Boom, you keep going.
(26:14):
It is awesome and I just Colisseum. Yes, it's I
don't I can't remember exactly where it is. I don't
know if it's in that little fancy part that they've
just opened up the Niche Markets where they've got like
a lot of like juice and dumpling places there. I'm
not too sure if it's there or if it's kind
of further up near like Ziggi's and stuff. But it
is a place that you need see.
Speaker 1 (26:34):
When I go to Fishwick, Yeah, I just get in,
go to Ziggi's, get back out. Normally I have two
little kids, so I'm like, don't have time to like
wander around. Yeah, I'm going to have to check it out.
Speaker 3 (26:42):
I know there are, but I mean you got to
check out all the stuff in the Niche markets. They
are fantastic, and I think calling them the Niche Markets
is just perfect for it because it is very niche
oh my dough. In word, they are relatively new. They
have a wide range of pizzas. Like I said earlier,
they don't actually have a cheese zza on the menu,
but I'm sure if you ask, they can do a
cheese pizza. They are gorgeous. But the one that I
(27:05):
want to point out that if you do get one
for International Cheese Pizza Day is the Mediterranean four cheese pie,
which is basically just like a pizza, but all the ingredients,
the four cheeses are stuffed inside the dough.
Speaker 1 (27:17):
My partner would love that.
Speaker 3 (27:19):
What more could you want be? I'm with your partner.
We'll go together. You can come if you like, but
you know he and I are going.
Speaker 1 (27:26):
Yes, and oh he would love that. I mean, we
don't have takeaway pizza as much because z literally just
makes his own pizza, but we do frequent the Kleen takeaway.
Speaker 3 (27:36):
Kayleen Takeaway do some great things there. They actually right
other ones All right, Kaylen Takeaway. There you go. My
last one is actually a place I haven't been to,
but I've heard very good things about, so I thought
i'd share the message like I am Jesus Christ on
a rock. Yes it is called Solita. It is in
the city. Have you been, I have.
Speaker 1 (27:56):
Honesty, I didn't read it, but it's been a few years.
Speaker 3 (28:00):
Few years.
Speaker 1 (28:00):
Well, so let's preface with that.
Speaker 3 (28:02):
The reason that I'm saying it is because our resident
Celiac he at the station Gammy. Yes, she went a
couple of weeks ago and she came back and she
was raving about the gluten free bases because normally they're
a bit, you know, iffy, but she said these were great.
You couldn't even tell that it was a gluten free base.
It tasted very authentic too, So just a little shout
(28:22):
out to them for doing a great.
Speaker 1 (28:23):
Gluten yes, and it is so hard to get good,
good tasting gluten free exactly. Our funny story. Our next
door neighbor is gluten free. So when we do pizzas
with her and her husband, Zi also does a gluten
free pizza for her and she says it's yummy. So
either she's being super nice or it actually is yummy.
Speaker 3 (28:44):
You guys like the dynamic duo of at home cooking.
Speaker 1 (28:50):
We just love our food mate. It's just wow. Food.
All our friends are. Food is like we've got a
friend that makes they're not Hungarian donuts, but I think
she does a little bit of like the Hungary influence,
and she always just drops it off at our door
and we just have donuts for like a couple of days.
It's amazing. I love having friends in food.
Speaker 3 (29:08):
You live the dream. Well, thank you so much for
jumping on the podcast.
Speaker 1 (29:19):
Thank you for having me. It's been so much talking.
Speaker 3 (29:20):
About all your story and everything. And thank you as
well for bringing in some of your homemade granola and
bread as well. For me, I'm excited to try and welcome.
My mum when we were younger, used to always do
bread at home. She had a nice big bread maker,
to the point where me and my brother and sister
we used to go to after school care and once
we took in a loaf of bread and we passed
it out to the kids because we thought this was
(29:42):
the best thing in the world. But my sister is Celiac,
and so when we were younger, Mum's like, well, there's
no point me having to make bread for not everyone.
So yeah, she got rid of a breadmaker, and I
don't think i've had at home bread since now. It's
gone back to twenty ten. So if you open up
a door for me that my childhood is feeling unlocked.
(30:03):
I will be coming around.
Speaker 1 (30:05):
I will either that or I'll come and drop it off.
When I dropped the kids off at daycare because it's
around the corner. Well, I had some health issues and
one of the things that was advised against me eating
was store bought bread because it's highly processed and it's
got ingredients that again isn't too good for my tummy.
(30:28):
So then I rang my mum because she used to
make like yourself bread all the time, and I was like, oh, Mom,
how do I make bread? And she was like, excellent,
this is what you do. So I've just sort of
taken her very vanilla basic recipe and created my own.
So I've added some seeds in there and nutritional years
because I love that stuff. But yeah, let me know,
(30:50):
let me know if you like.
Speaker 3 (30:50):
It, right. Do you feel like last question before we go,
do you feel like now that you have become this
person who likes making a lot of stuff, they every
time someone comes over, you're expected to not just give
them stuff for expected to cook.
Speaker 1 (31:04):
No, I don't think so. I just in my nature
love sharing food, like even if I'm just going over
to a girlfriend's house or just coming here to see you.
I'm like, I gotta bring something because I got to
share something. So it's either like fruit or veggies that
I've picked up at Epic, at the farmer's market, or
you know. I made a load of a load a
(31:25):
loaf of bread and I'm like, okay, I'm gonna take
this to Mick because I just have it available. I'm
a sharer.
Speaker 3 (31:31):
Thank you. I was worried though, because you did message
and you said, hey, it could be crickets or frog's legs. Yes,
at nine o'clock in the morning.
Speaker 1 (31:39):
I have I have a which I think is a
sense of humor, but some people don't find it funny.
Speaker 3 (31:44):
I genuinely thought you were bringing that in, and so
I didn't have breakfast just in case.
Speaker 1 (31:47):
I come in here and I'm like, here you go,
Mike Live crickets to dry.
Speaker 3 (31:52):
Although I would be keen to do a video like
that for you YouTube if you have never tried.
Speaker 1 (31:55):
Okay, I'm not doing it, but you and Ze can.
Speaker 3 (31:58):
Yeah, I'm fine, that is okay, I'll give it a go.
We'll give it a go. If you want to check
out Bees Instagram, just search up Lunch with Bee on
Insta and you'll also be able to check out a
YouTube there as well. But once again, thank you so
much for coming on.
Speaker 1 (32:10):
Thank you for having me. I love chatting about food.
So this has been great, so much fun, beautiful.
Speaker 3 (32:16):
That is done and dusted. Is there anything else you
wanted to cover before we wrap up?
Speaker 1 (32:22):
Make sure you follow the served podcast, like and subscribe,
write a good review.
Speaker 3 (32:28):
Thank you. I don't think we've got any reviews.
Speaker 1 (32:31):
This is just what people say at the end of podcasts.
Speaker 3 (32:34):
They're true. Yeah, not do they I don't know. I've
never said it before.
Speaker 1 (32:39):
Okay, the podcast I listened to, they're like, write a
review because it really helps our show.
Speaker 3 (32:44):
Nah, if you want to write a review, you can.
You know what you should do though, If you haven't subscribe,
hit the little If you're on Spotify, there's a tiny
little bell up the top. You see that stareing at here?
Click that.
Speaker 1 (32:55):
Good on you and do you know what with like
the rise of the cost of living? This costs you nothing.
Speaker 3 (33:01):
Exactly free to subscribe. This is free. You're welcome. Yeah,
see you next week.
Speaker 2 (33:10):
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.
Speaker 2 (00:04):
I hope you're hungry. This is this Savas podcast.
Speaker 3 (00:07):
Hello, and welcome back to Served, where we are serving
you up a ton of great foodie suggestions here around camera.
I am your host, Mick Carajuana. I hope you are
doing well. I am. I'm finally back in the studio.
Happy days. I am still, of course, in my brace
and with crutches. But you know what, I don't need these,
you know, buggery, Get this brace off of me. Eh,
(00:30):
rip them off? Oh, get out of here. I am
gonna dance.
Speaker 2 (00:34):
Oh yeah, put it.
Speaker 3 (00:36):
Oh baby, do you know what? Look at me? Go backflip?
Oh yeah, that is grateless to the worm. Oh oh yeah,
Oh come on haha. My body is basically brand spanking new.
I definitely did all those activities in and didn't just
make noises while sitting in a chair. I actually hurt
(00:57):
my knee in the in the process. No way, that
was a I'm a multi talented man. Okay, you don't
give me enough credit. Anyway, Enough of me showing my
physical prowess and let's get to the real reason why
you're here. An episode is Served. Today's special guest is
a camera food YouTuber and blogger. Her name is b
her account is called Lunch with Be, and just like yours, truly,
(01:19):
she loves her camera food. Not only does she love
exploring the food scene here in camera, but she does
a whole lot of cooking at home as well and
then shares the recipes onto her social media. The cat
she is. She's not a chef or anything like that.
She just enjoys cooking and she wants to inspire those
who aren't professional to keep cooking at home. Oh and
she is a superman as well, so she does it all.
(01:41):
We chat about her favorite recipes she cooks at home,
and we dive into her massive list of favorite camera
food businesses. Oh and of course so much more as well,
So strap in. That is all on the way on
today's episode of Served. Canbra is home to well, I mean,
(02:05):
we all know so many amazing restaurants, but also home
to so many amazing food connoisseurs. That is one of
my favorite you know a word of the episode, We're
going to use that connoisseurs. And I'm actually joined by
one today who started kind of writing articles about food
years ago and has now engulfed herself and her life
with food B from Lunch with B on Instagram. How
are you hello?
Speaker 1 (02:25):
I am, well, how are you, Nique? Good?
Speaker 3 (02:27):
Welcome to the podcast your serve debut. But it's not
your you know, I was going to say entertainment devout
because you on the instagrams on that. Wow, I sound
like I'm fifty nine saying that. You're on insta, You're
on YouTube, You've written articles and everything. How did you
get involved in sort of the food seene here in Canberra.
Speaker 1 (02:44):
Well, when I first moved to Canberra, I got a
public service job.
Speaker 3 (02:51):
Okay, as you do, of course, really fitting in with
the locals.
Speaker 1 (02:54):
Yeah, yes, but it wasn't very like it wasn't a
very creative job. So I was like really missing that
creative outlet. And I have a background as a freelance writer,
so yeah, just I was going to say I picked
up my pen, but that would totally help me accurate.
I picked up my laptop and started typing and started
(03:16):
writing food articles for the right Acts. Okay, cool, And
then through that I made a lot of connections in
the food industry, and so my partner and I then
decided to do a little Instagram video channel I guess
you would call it, or account called feast on camera.
That just sort of grew. And then we had kids
and stopped doing that as you do, and I didn't
(03:37):
do anything for a long time. I think it was
during sort of the COVID lockdown that I started lunch
with B and I just wanted it to keep connected
to the community as nice lockdown was quite isolating. I
love cooking. I love being in my kitchen. It's my
therapy most days.
Speaker 3 (03:53):
A lot of people say that cooking is a therapy.
Normally when I cook, I get very stressed, but my
therapy is eating it afterwards. Yeah, but I can understand
how the cooking part is the therapy. So have you
ever been a chef or a cook or is it
just like an exciting thing that you like doing.
Speaker 1 (04:09):
No, so, I guess I grew up with it a
little bit. So. I come from an Eastern European background
and food was always a thing that my mum did
like she was always in the kitchen, even when she
was hosting. She would never sit down with the rest
of the people. She would always just been in the kitchen,
serving and cooking up amazing food, and it's just a
(04:30):
way that we connected. And since moving away from home,
I'm like, oh my god, there's no one here to
cook for me. Yeah, so I've yeah, I always had
an interesting food and love eating of yours.
Speaker 3 (04:43):
I'm shocked by that, though, because I checked your Instagram
out and I was amazed by all the recipes you do.
I was like, surely she's got some sort of culinary
background to her, but it's just out of passion and
just out of love.
Speaker 1 (04:54):
Absolutely.
Speaker 3 (04:54):
Do you hope that people see your recipes and go
all right, well, it looks really simple to do. This
person didn't study as a chef, then I could easily
do it.
Speaker 1 (05:04):
So I'm what I call a lazy cook. I don't
like complicated recipes, and I don't have time with two
little ones to spend massive amounts of time. Yeah, of
course prepping and cooking. So my motto in the kitchen,
I would say, is fast and furious.
Speaker 3 (05:19):
I don't tell Vin Diesel because we will come and
see you.
Speaker 1 (05:22):
Yeah, maybe maybe cut that bitter copyright. And so if
it's simple, easy and is done within half an hour,
I'm happy, the kids are happy, my partner's happy, everyone's happy.
And I get a lot of messages from people on
my Instagram and during lockdown I did also do YouTube
cooking videos, which I'm starting up again, but awesome. There
(05:43):
was a sad mac incident where my Mac crashed and
I lost a lot of backlog of videos.
Speaker 3 (05:49):
So I'm so sorry.
Speaker 1 (05:51):
It's okay. It's the world that we live in now,
isn't it. You don't back it up, it's gone, it is.
I have a lot of people sort of message me like, oh,
this is such a good idea, and a lot of
people like they work nine to five, like if they're
gonna come home at five point thirty and then spend
three hours cooking up this amazing dish, So you just
need something super simple.
Speaker 3 (06:10):
I completely agree. My work hours here at the radio
station are I started like ten or eleven between something
like that, and then I normally finish at about you know, seven,
seven thirty's dedication thank you. I call that thank you.
I hope my boss is listening. But by the time
I get home, which is like eight o'clock, I'm tired.
I don't want to cook. In my mind, I'm like,
the easiest thing to do is just swing by a
(06:30):
takeaway and just get something like that. But your recipes are,
like you said, fast and furious that I can just
get home and quickly just cook them like that. Do
you reckon your recipes? Do kind of cater towards more
of the at home mum or is it just anyone
who wants to cook?
Speaker 1 (06:44):
I would like to assume it's anyone, but it is
probably a lot more like kid friendly recipes.
Speaker 3 (06:50):
So yeah, I'm a big kid, so I'm fine with that.
Do you have a favorite recipe that you've cooked?
Speaker 1 (06:55):
I have things like I go through phases like you
do with everything else in life, and I have things
on rotation that I will cook for like two months
straight and then not cook for a whole year, Like
the goslame recipe that I uploaded. I haven't cooked that
in like four months, but I used to cook it
all the time prior to that. But yeah, like I
(07:16):
make my own granola once a week, I've started making
my own bread as well, once to two times a week.
Okay at the moment, Oh, yes, I do have something.
It's like a peanut tofu sate. I don't know what
I'm going to call it, but essentially it's just sarte
tofu and I add a little bit of green beans
and carrots in like a peanut sauce. It's very delicious.
Speaker 3 (07:41):
I like the sound of that. I do like the
sound of that. I do love a good tofu, do you,
and a good ste as well.
Speaker 1 (07:46):
Tofu is hit and miss with a lot of people.
Sometimes when I'm like tofu, people are like, and I
was a vegetarian for a very long time before I
had children, and so tofu was a go to for me.
Speaker 3 (07:57):
Sorry, I like that. That is great. No, I think
is weirdly underrated. I do prefer it mostly in a laxa.
I think that is where the best tofu is. But
I think it gets a bad rap because it is
a go to for vegetarians and vegans that everyone's just like, oh,
bloody vegans ruined us all with the tofu.
Speaker 1 (08:16):
I don't mean like in the nineties tofu was it
had this stigma of just being boring. It can be fun.
Speaker 3 (08:21):
It can be fun.
Speaker 1 (08:22):
Just go on TikTok and type in tofyu recipes.
Speaker 3 (08:29):
I think that's a joy. With TikTok, you can go
into that and just type in absolutely anything, and there
are recipes galore yes, is TikTok is something that you
would probably expand to to start sharing your recipes?
Speaker 1 (08:39):
Probably not, Okay, it will be a lot to take on,
of course. But I have in the past had to
delete TikTok because I've spent hours and hours scrolling. It's danger,
It's the red zone for me.
Speaker 3 (08:51):
You should see my saved list on TikTok. It is
just all recipes. Sometimes I want to show my girlfriend
something funny, but I have to go all these recipes
of food find it to her. But I'm not complaining
because I mean I still got to cook them all.
Speaker 1 (09:04):
But how hungry does it make you afterwards?
Speaker 3 (09:06):
So hungry? Oh my gosh, I don't know. It is
a torture. It is my own torture. I kind of
put that I put myself through that torture. When I
was looking through your Instagram, I was like, oh, why
am I doing this now? Because I looked at it
like after dinner as well, I was like, oh, so hungry.
I mean, that's a compliment to your food.
Speaker 1 (09:23):
I guess, thank you, thank you, And that's so lovely
of you to say, because I did have sort of
a one and a half year gap before I picked
up lunch with big again.
Speaker 3 (09:32):
Yeah, was the gap kind of just because you weren't
loving it anymore? Or was it because you know, you've
just had kids and you thought, well, you know what
they need to be the priority?
Speaker 1 (09:40):
I had, how deep do I want to go? I
had health issues and I had to stop being on
social media for a little while just because it was
making me quite sick with things like vertigo and all that.
And yeah, after the birth of my second son, there
was a lot of trauma then a lot of things
(10:01):
that sort of happened, of course, and so yeah, I
took a little bit of a gap, but found that
cooking actually brings me so much joy. And if I
upload these recipes and give that same joy to one
other person like that makes my day.
Speaker 3 (10:14):
Oh that's lovely. Well, welcome back to the Canberra food scene.
Then it's good to have you back. And I hope
you know that you did bring at least joy to me.
Scrolling through all your recipes, I have saved a few,
including that goslame recipe. Really I need to give it
a go.
Speaker 1 (10:28):
There's a chicken one coming up, Yes I did.
Speaker 3 (10:31):
Actually, we'll talk about pizzas a little bit later on,
but while it's fresh on the mine. I did see
the post that you put up the other day of
your you and your partner's favorite pizza toppings.
Speaker 1 (10:40):
Oh, he is the pizza man in Lockdown. We had
pizza every third day. He makes his own dough. He
did so much research into, like perfecting the dough recipe,
and he does this thing where he does like a
little oil garlic blend and brushes the pizza dough like, yeah,
super delicious.
Speaker 3 (11:01):
Did he treat himself to a pizza oven or just
using your normal conventional one.
Speaker 1 (11:04):
Just conventional oven, because I do not let him buy
a pizza. It's an expense that I do not like.
Speaker 3 (11:11):
Do you still have pizzas like as much as you
did during Lockdown?
Speaker 1 (11:14):
Now we do. We host pizza parties for our friends.
Speaker 3 (11:16):
I love that.
Speaker 1 (11:17):
So maybe one day, Mick.
Speaker 3 (11:19):
Maybe one day I came.
Speaker 1 (11:20):
How close do we get there?
Speaker 3 (11:21):
Well, that's the thing I kind of want to talk
about the toppings that you both said. So your partner's
the's favorite toppings are cheese, mushroom, pepperoni, and chicken, and
yours roast pumpkin, fetta, mushroom and oregano. And now while
I do prefer chicken and pepperoni. I think yours is better.
If we're talking about just on a pizza by itself,
I think yours. There's something about pumpkin and fetta on
(11:44):
a pizza that just rocks your world. I don't know
what it is. My mum used to do a really
good pumpkin and fetta one, but we don't do pizzas
all the time. Chef's kiss it is fantastic.
Speaker 1 (11:54):
So it has to be roast pumpkin.
Speaker 3 (11:57):
Yes, of course, you can't just throw little pumpkin pizzas
on there.
Speaker 1 (12:00):
Little handy tip heer. Okay, I actually roast the pumpkin
in nutritional yeast. Okay, so like it's healthy as well. Okay,
you want to get on that trend.
Speaker 3 (12:10):
Nice Okay. I didn't know if that the nutritional yeast
did something else to it give them more flavor, but.
Speaker 1 (12:13):
Gives it, yeah, it does. He gives it like a
cheesy flavor. Oh yeah, yeah, it's so good. Also, because
I know that Z will be listening to this, haha,
I wan.
Speaker 3 (12:23):
I'm sorry, mate, I mean, I'm sure you're lovely, and
I do hope that I get to come over and
try your pizzas, but yeah, I'm sorry.
Speaker 1 (12:30):
He's one of those people that when he orders a
takeaway pizza, he says, oh, can I order the pepperoni
and add chicken and mushroom.
Speaker 3 (12:38):
He's that guy all the time, doesn't much, doesn't spice it.
Speaker 1 (12:41):
Up, although he does order the pork belly pizza from
Honeysuckle and he swears by it. He says, it's amazing.
Speaker 3 (12:48):
Well, I gotta write that down. Are you a I mean,
we've just spoken about a lot of savory things. Are
you more of a savory person or you're more of
a sweet person.
Speaker 1 (12:57):
I love chocolate. I would love to have chocolate all day,
every day if it wasn't detrimental to my health.
Speaker 3 (13:04):
Well, I mean, I had just had a darrol Lee
crunching out one and that's cereal, So that's breakfast sorted.
Speaker 1 (13:11):
I am a sweet tooth. But I do like balance,
I guess, And I'm trying to be a model for
my kids. You know, I do bake as well.
Speaker 3 (13:20):
Yes, you do bake as well perfect and like you said,
you do bread and new granola and everything which can
kind of lean towards the sweet side. How old are
your kids? Again? They're two and a half and ten months,
was it?
Speaker 1 (13:28):
Yes?
Speaker 3 (13:29):
Now, little ones, what do they think of the recipes?
Are they very fusci eaters?
Speaker 1 (13:34):
Or so? They're both in the kitchen with me. I love,
they're two and a half year old. We always make
muffins together. He does all like the mixing of the
bowl and then scooping it into like the muffut tray
in whatever it's called, and then like when we put
it in the oven, he's like, okay, Mama, now set
the timer and he waits for it. So when his
friends come over for play dates, I always do some
(13:55):
kind of baking with the kids. Love always in the
kitchen with me. The little one is as well. He
obviously isn't really no much. He's ten months off, but
he's normally, like with the videos that are coming out
on YouTube, you'll hear him in the background. He's normally
just at my feet in the kitchen. Yeah, like either
playing with his toys or winging or whatever whatever little
babies do.
Speaker 3 (14:15):
Well, that's cute that they want to They kind of
want to get involved, and hopefully you set them up
for future that you know, they start cooking and maybe
that could possibly be a career path or at least,
like you said, growing up in European sort of family,
they get inspired as well to you know, hate let
me do a lot of at home cooking too.
Speaker 1 (14:32):
I mean, wouldn't that be great if they grew up
in the industry and then I got to like taste
test everything they made.
Speaker 3 (14:39):
You would be such a proud.
Speaker 1 (14:40):
I would love that. It would be full circle.
Speaker 3 (14:43):
It would be full circle.
Speaker 1 (14:44):
Because my mum used to feed me and then my
kids would feed me. Amazing. I love this idea.
Speaker 3 (14:50):
You had a lot of years before that happens, though,
so don't get your hopes up just yet. Would you
feel again, we're looking so far into the future. Yeah,
but would you hope at least that they had a
few of your recipes on the menu at wherever they
would cook?
Speaker 1 (15:02):
Funny you should ask. I am actually working on a cookbook.
Not awesome, not one to publish or anything. I mean,
never say never, just for my own personal use that
I hope to pass on to my kids. I have
two boys, so they if they don't get into cooking,
it would maybe be something for their partners. If their
partners are into cooking.
Speaker 3 (15:23):
That's lovely. Last little family heirloom. Oh beautiful. Let's get
out of the kitchen now and let's go on an adventure.
What about you? I love that good. Where your favorite
places to eat in camera? It's a tough question, I know,
but I did preface this podcast before we started recording saying, hey,
(15:44):
make sure you bring in.
Speaker 1 (15:44):
A list, yes, and I did. I've had to color
quite a lot because.
Speaker 3 (15:49):
What did it start with? How many are we talking?
Speaker 1 (15:51):
Oh? Quite a lot. I would easily say like thirty,
Oh my gosh. And some of them and I have
to sort of say this, some of them have closed
down since we used to frequent them, like Sanya Bar
that was amazing and Memoda in the city amazing as well,
so we were very sad that they closed down. I've
kind of categorized them.
Speaker 3 (16:12):
Because I'm just smart, me smart.
Speaker 1 (16:14):
Okay. I have to mention Grease Monkey, yes, because this
is the place that everyone said when we first moved
to Canberra, you must try this, okay. And this was
way back when they only had the Braddon store. Obviously
we went there. They didn't have any vegan options at
the time, but the mushroom Burger was amazing. I think
it's called like the Nimbin or whatever it.
Speaker 3 (16:32):
Is, the nim yet because it's a great title for
the burger.
Speaker 1 (16:35):
So this list will pretty much be like tell me
you live north Side without telling the.
Speaker 2 (16:42):
Lion.
Speaker 1 (16:43):
Panada amazing, beautiful, so good and their slogan no one
wants a small and Panada And the best thing is
like you can buy them frozen and then like get
a big batch and literally just have them one every
day of the week.
Speaker 3 (16:56):
I didn't have anything planned for lunch today.
Speaker 1 (16:59):
I mean, do they uber it here.
Speaker 3 (17:02):
Close by the stations in kras The're in Gngal and maybe,
But I mean I could take ten minutes and go down.
I guess so were fine with my arm.
Speaker 1 (17:09):
If I knew, I would have brought you some.
Speaker 3 (17:11):
No, no, no, no, I don't have to do that. What
else do you got?
Speaker 1 (17:14):
I love it. I love sharing good food. Bektish but
Deck Okay. They're normally based out from spit Shack in
Mitchell Okay, but they are also like human and frozen
in your local Ida right pitch. They they're like a
Macedonian type bood deck and they do different fillings. It's
just different fillings in pastry. Essentially, anything in pastry is delicious.
Come on, let's not get ourselves chompies at the basement.
Speaker 3 (17:37):
Interesting.
Speaker 1 (17:38):
So they do a very good which nobody else does
that I have found. They do a really good vegan.
Speaker 3 (17:44):
Loaded fries okay.
Speaker 1 (17:47):
And this is back to my veggie days.
Speaker 3 (17:49):
Yeah, okay, okay.
Speaker 1 (17:50):
And they do like faux chicken and all this faux
bacon I think maybe even as well, whereas every everywhere
else you get loaded fries, you're like, oh, take off
the chicken and the bacon and the bus.
Speaker 3 (17:59):
And it's you're just getting fries at the end of
the cheese on top.
Speaker 1 (18:02):
Yeah, but paying the same price, yeah, of course, which
is ridiculous. And then I have to mention this as well.
We actually, my partner and I grew up in southwestern Sydney, Okay,
and El Janner's was a frequent pit stop sometimes. We
never lived in Granville, I think was their original shop,
but we would just take the train there because it
(18:22):
was just outside the train station, Go and get our
El Janna's, hop back on the train.
Speaker 3 (18:26):
Oh, perfect time.
Speaker 1 (18:28):
So now that they've opened in Gungarland, yes, we're so excited.
Speaker 3 (18:31):
It's a dream te nostalgia. Well, that's it. A lot
of people when it was saying when they announced that
they were coming to Canberra, people were freaking. For someone
who's born and raised here in Canberra, I was like, Okay,
I don't know what the hype is. I have since
had their chicken wings phenomenal. I'm not even a big
chicken wing guy, and that was delicious. What you go
(18:53):
to El Janna menu item that.
Speaker 1 (18:55):
So we normally just get like the chicken on its own,
because then we can sort of cut it up and
whatnot and give it to the kids and you can
have leftovers as like the sand which is the next
day have it in a salad or whatever be the case.
Sometimes we'll scramble eggs with the chicken. I don't know
that might be a European thing to do, but we
do that quite frequently. Well, I've scrambled like I don't
(19:21):
eat sausage, but my partner does, like scrambled sausage or chicken,
any kind of meat. Hold up, hold up, hold up,
smoked meats.
Speaker 3 (19:28):
Hold up.
Speaker 1 (19:28):
This is the Eastern.
Speaker 3 (19:29):
European When you say, with the scrambled egg, are you
saying put it in before you put it on the
on the pan. So when you still got the egg
mixed up.
Speaker 1 (19:38):
So you chuck the egg in the pan and then
literally like ten seconds later, chuck in whatever meat you
like and just scramble it to keep mixing until it's
all mixed in. And a little bit of salt because
everyone uses salt. Got to have it delicious, Maybe a
little bit of a regano some cheese if you like.
Why a preaka?
Speaker 3 (19:57):
Why have I never thought to do this? I've always
been a chump and put it on afterwards.
Speaker 1 (20:04):
I mean, try it and let me know if you like.
Speaker 3 (20:06):
Okay, well I'll go. The sausage makes more sense, but
I'm just fascinated by the chicken.
Speaker 1 (20:11):
I think people do it with tchurzo as well.
Speaker 3 (20:13):
Yes, big charizo fan. Okay, well I'll give it a go.
I mean, it's going to be class. We know it's
going to taste good, but I'm going to have to
try it. Okay, your top picks or do you have
more on the lins?
Speaker 1 (20:26):
Have more? Okay? Going really quickly down the line, freaking
chicken because they have amazing veggie options as well. We
used to live on top of fauxhab in Belconnen, Okay,
and so that was obviously a frequent go to for
us because it was just downstairs Turkish pied House in
mac Quarry. Yes, nice, delicious Little Mez. Obviously that's the
only outside one I think I had.
Speaker 3 (20:46):
I went to them for the first time the other week.
Speaker 1 (20:48):
Amazing, gorgeous and the best thing about them is nobody
does this, but they managed to do Mediterranean and Middle
Eastern together really well.
Speaker 3 (20:58):
They do. If you haven't been to Little Is highly recommended.
I did it for in Philip. Yes, I did it
for one of the food Truck Friday series that I
do over on the served Instagram. I'm actually hoping that
I could get them on Yes to talk all about
food truck.
Speaker 1 (21:11):
They're also, or at least one of them I know,
is a Friends fanatic, like the TV show Friends, which
I am too. So I was like, like, I saw
her earrings. She was wearing the Monica the frame that
Monica has at the back of her door as earrings.
I don't know if you're a Friends fan or not.
I was like, we have to be friends.
Speaker 3 (21:32):
Amazing, It's nice when friends makes friends. Beautiful love that.
Speaker 1 (21:38):
And then I've got Caribou Cariboo in Kingston. I want
to mention some kid friendly Good Cafe which have like
little kids corners awesome. I frequent them a lot. Losso
Cafe in None of All, top notch, really good coffee,
and Ruby's Cafe in Everett and I don't know. Do
you want coffee places?
Speaker 3 (21:55):
You've got coffee places given to us.
Speaker 1 (21:57):
I'm a coffee person.
Speaker 3 (21:59):
And chats on YouTube.
Speaker 1 (22:01):
Yes, Oh yeah, we should resurrect that. People love that.
They thought we were hilarious. I was like, really, it's
just us rambling about stuff. Really, so SV Coffee and
Bakery and Lawson they do it sort of.
Speaker 3 (22:14):
Is it the one that from their house? Yes, yes,
so good, great coffee there. I'm not a coffee drinker anymore.
Speaker 1 (22:20):
Oh good for you.
Speaker 3 (22:21):
Well gut issues. Listeners of the podcast will know about them.
But when I used to have coffee, that would be
one of the places I would go to because it's
just around the corner on the station.
Speaker 1 (22:32):
Fantastic and they're so sneaky. They always when you order
your coffee, they always ask, oh, would you like a
muffin or something with that, because you know, they obviously
a bakery, and I'm like, oh, dangerous territory.
Speaker 3 (22:43):
It's so tough to say no.
Speaker 1 (22:45):
Cup of Joy at the Westfields in burl Connen. Really
nice coffee. There's a place in Harrison called am Cakes
and Coffee and they're very dog friendly as well.
Speaker 3 (22:54):
Love a dog.
Speaker 1 (22:55):
They do like matcha is it macha or maca whatever
it's called March March Okay, sounds good. I do Marcher
cakes and stuff, so love that. Yeah, very yummy and
good Brother in Dixon Okay, yummy coffee.
Speaker 3 (23:09):
Well there you go. That is an extensive list and
that was not the cut down version either.
Speaker 1 (23:16):
I could go on forever and ever and ever.
Speaker 3 (23:26):
I do know though, that there are a few places
on that list that you haven't touched on yet. And
it's because I want to talk about a special international
day coming up now, International Cheese Pizza Day.
Speaker 1 (23:38):
Love a good cheese pizza.
Speaker 3 (23:39):
Who doesn't love a good cheese pizza. International Cheese Pizza
Day is the fifth of September. I mean, you can't
hate a cheese pizza. It is the classic. You can't
go wrong with it. If you stuff up a cheese
pizza then maybe it'd ever cook again. But I wanted
to talk about where the best place is in Canberra
to get not even just a cheese pizza. Just any
sort of pizza, because if they do any sort of pizza,
they'll do a cheese pizza, even if it's not on
(23:59):
the menu. So I've got my little list here, and
I know you've got a few pizza places.
Speaker 1 (24:04):
Well one, but I'm trying to think of other. Yeah.
Speaker 3 (24:08):
My first one is somewhere all the way down south.
It is a fan favorite of the podcast. It is
Little Theo's. Yes, they do gorgeous burgers, and we've spoken
about the burgers a lot. But when I had the owner,
Anthony on a few episodes ago, he told me two
of his favorite pizzas. I have since tried them. It
was the Hawaii five Oh Beautiful. I'm not a big
anchovies fan, but that was a game changer. They do
(24:32):
eighteen different sort of pizzas there, including a cheese and
the amount of love that they put into the burgers,
I'm sure that they put that same love into the pizzas.
So that is my number one recommendation. What else have
I got? Agustini's in Kingston, Yes, I have been there
before with the pasta, and I won't lie, I wasn't
a huge fan. I can't remember the dish I got.
(24:54):
I just felt like it was lacking a little bit
of flavor. So when I went again a few months later,
I was like, all right, i'll get a I'll try. Wow,
what a pizza. And I saw when I was doing
my research they have actually got a special oven that
they imported all the way from Verona in Italy. So
you are basically just eating in Italy. You're right there,
but instead instant. What more could you want? What's your
(25:18):
your pizza place of choice?
Speaker 1 (25:20):
Pizza department.
Speaker 3 (25:23):
I haven't been, but I've heard many A good thing.
Speaker 1 (25:25):
Yes, so I believe it's wood fire pizza haters. Don't
hate on me if I'm wrong, but yeah, we've been
there a few times and yeah, just delicious, and the
flavors are just yeah. Sometimes it's like random flavors that
you wouldn't think like, I would never think to put
potato and a pizza right, but they do.
Speaker 3 (25:43):
It is a game changer.
Speaker 1 (25:44):
I'm not going to swear I was gonna you can.
Speaker 3 (25:46):
We can bleep it out.
Speaker 1 (25:48):
They do shit like that.
Speaker 3 (25:52):
I do love a good potato pizza. I think they
do it at this next place as well, but don't
quote me on it as well. Don't come for me,
Like you said, it's Colisseum Italian street food at the
Fishwick Markets. They do it kind of like in little
slices too, so that you can get your pizza slice
and if you still got your shopping at the markets
to do. But I've being better, Boom, you keep going.
(26:14):
It is awesome and I just Colisseum. Yes, it's I
don't I can't remember exactly where it is. I don't
know if it's in that little fancy part that they've
just opened up the Niche Markets where they've got like
a lot of like juice and dumpling places there. I'm
not too sure if it's there or if it's kind
of further up near like Ziggi's and stuff. But it
is a place that you need see.
Speaker 1 (26:34):
When I go to Fishwick, Yeah, I just get in,
go to Ziggi's, get back out. Normally I have two
little kids, so I'm like, don't have time to like
wander around. Yeah, I'm going to have to check it out.
Speaker 3 (26:42):
I know there are, but I mean you got to
check out all the stuff in the Niche markets. They
are fantastic, and I think calling them the Niche Markets
is just perfect for it because it is very niche
oh my dough. In word, they are relatively new. They
have a wide range of pizzas. Like I said earlier,
they don't actually have a cheese zza on the menu,
but I'm sure if you ask, they can do a
cheese pizza. They are gorgeous. But the one that I
(27:05):
want to point out that if you do get one
for International Cheese Pizza Day is the Mediterranean four cheese pie,
which is basically just like a pizza, but all the ingredients,
the four cheeses are stuffed inside the dough.
Speaker 1 (27:17):
My partner would love that.
Speaker 3 (27:19):
What more could you want be? I'm with your partner.
We'll go together. You can come if you like, but
you know he and I are going.
Speaker 1 (27:26):
Yes, and oh he would love that. I mean, we
don't have takeaway pizza as much because z literally just
makes his own pizza, but we do frequent the Kleen takeaway.
Speaker 3 (27:36):
Kayleen Takeaway do some great things there. They actually right
other ones All right, Kaylen Takeaway. There you go. My
last one is actually a place I haven't been to,
but I've heard very good things about, so I thought
i'd share the message like I am Jesus Christ on
a rock. Yes it is called Solita. It is in
the city. Have you been, I have.
Speaker 1 (27:56):
Honesty, I didn't read it, but it's been a few years.
Speaker 3 (28:00):
Few years.
Speaker 1 (28:00):
Well, so let's preface with that.
Speaker 3 (28:02):
The reason that I'm saying it is because our resident
Celiac he at the station Gammy. Yes, she went a
couple of weeks ago and she came back and she
was raving about the gluten free bases because normally they're
a bit, you know, iffy, but she said these were great.
You couldn't even tell that it was a gluten free base.
It tasted very authentic too, So just a little shout
(28:22):
out to them for doing a great.
Speaker 1 (28:23):
Gluten yes, and it is so hard to get good,
good tasting gluten free exactly. Our funny story. Our next
door neighbor is gluten free. So when we do pizzas
with her and her husband, Zi also does a gluten
free pizza for her and she says it's yummy. So
either she's being super nice or it actually is yummy.
Speaker 3 (28:44):
You guys like the dynamic duo of at home cooking.
Speaker 1 (28:50):
We just love our food mate. It's just wow. Food.
All our friends are. Food is like we've got a
friend that makes they're not Hungarian donuts, but I think
she does a little bit of like the Hungary influence,
and she always just drops it off at our door
and we just have donuts for like a couple of days.
It's amazing. I love having friends in food.
Speaker 3 (29:08):
You live the dream. Well, thank you so much for
jumping on the podcast.
Speaker 1 (29:19):
Thank you for having me. It's been so much talking.
Speaker 3 (29:20):
About all your story and everything. And thank you as
well for bringing in some of your homemade granola and
bread as well. For me, I'm excited to try and welcome.
My mum when we were younger, used to always do
bread at home. She had a nice big bread maker,
to the point where me and my brother and sister
we used to go to after school care and once
we took in a loaf of bread and we passed
it out to the kids because we thought this was
(29:42):
the best thing in the world. But my sister is Celiac,
and so when we were younger, Mum's like, well, there's
no point me having to make bread for not everyone.
So yeah, she got rid of a breadmaker, and I
don't think i've had at home bread since now. It's
gone back to twenty ten. So if you open up
a door for me that my childhood is feeling unlocked.
(30:03):
I will be coming around.
Speaker 1 (30:05):
I will either that or I'll come and drop it off.
When I dropped the kids off at daycare because it's
around the corner. Well, I had some health issues and
one of the things that was advised against me eating
was store bought bread because it's highly processed and it's
got ingredients that again isn't too good for my tummy.
(30:28):
So then I rang my mum because she used to
make like yourself bread all the time, and I was like, oh, Mom,
how do I make bread? And she was like, excellent,
this is what you do. So I've just sort of
taken her very vanilla basic recipe and created my own.
So I've added some seeds in there and nutritional years
because I love that stuff. But yeah, let me know,
(30:50):
let me know if you like.
Speaker 3 (30:50):
It, right. Do you feel like last question before we go,
do you feel like now that you have become this
person who likes making a lot of stuff, they every
time someone comes over, you're expected to not just give
them stuff for expected to cook.
Speaker 1 (31:04):
No, I don't think so. I just in my nature
love sharing food, like even if I'm just going over
to a girlfriend's house or just coming here to see you.
I'm like, I gotta bring something because I got to
share something. So it's either like fruit or veggies that
I've picked up at Epic, at the farmer's market, or
you know. I made a load of a load a
(31:25):
loaf of bread and I'm like, okay, I'm gonna take
this to Mick because I just have it available. I'm
a sharer.
Speaker 3 (31:31):
Thank you. I was worried though, because you did message
and you said, hey, it could be crickets or frog's legs. Yes,
at nine o'clock in the morning.
Speaker 1 (31:39):
I have I have a which I think is a
sense of humor, but some people don't find it funny.
Speaker 3 (31:44):
I genuinely thought you were bringing that in, and so
I didn't have breakfast just in case.
Speaker 1 (31:47):
I come in here and I'm like, here you go,
Mike Live crickets to dry.
Speaker 3 (31:52):
Although I would be keen to do a video like
that for you YouTube if you have never tried.
Speaker 1 (31:55):
Okay, I'm not doing it, but you and Ze can.
Speaker 3 (31:58):
Yeah, I'm fine, that is okay, I'll give it a go.
We'll give it a go. If you want to check
out Bees Instagram, just search up Lunch with Bee on
Insta and you'll also be able to check out a
YouTube there as well. But once again, thank you so
much for coming on.
Speaker 1 (32:10):
Thank you for having me. I love chatting about food.
So this has been great, so much fun, beautiful.
Speaker 3 (32:16):
That is done and dusted. Is there anything else you
wanted to cover before we wrap up?
Speaker 1 (32:22):
Make sure you follow the served podcast, like and subscribe,
write a good review.
Speaker 3 (32:28):
Thank you. I don't think we've got any reviews.
Speaker 1 (32:31):
This is just what people say at the end of podcasts.
Speaker 3 (32:34):
They're true. Yeah, not do they I don't know. I've
never said it before.
Speaker 1 (32:39):
Okay, the podcast I listened to, they're like, write a
review because it really helps our show.
Speaker 3 (32:44):
Nah, if you want to write a review, you can.
You know what you should do though, If you haven't subscribe,
hit the little If you're on Spotify, there's a tiny
little bell up the top. You see that stareing at here?
Click that.
Speaker 1 (32:55):
Good on you and do you know what with like
the rise of the cost of living? This costs you nothing.
Speaker 3 (33:01):
Exactly free to subscribe. This is free. You're welcome. Yeah,
see you next week.
Speaker 2 (33:10):
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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