August 16, 2023 • 23 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode, Mick is joined by the digital creator Dub Eats Everything!
- How did Dub get into being a food digital creator?
- Should Dub start a food ‘OnlyFans’ for people that like watching him eat food?
- What were the Canberra restaurants that Dub was TOLD to eat at? And where else did he go?
- MICK V DUB! What should it be called… a potato CAKE or potato SCALLOP?
- What food institutions / restaurants / cuisines could Canberra benefit from introducing?
- Mick and Dub are set to start… a FOOD CULT?!? #SpreadTheGoodWordOfFood
Dub's Instagram: https://www.instagram.com/dub.eats.everything/
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Water.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing. I
have you hungry? This is this Savas podcast. Hello, and
welcome back to Served, where we are serving you up
a ton of great foodie suggestions here in the ACC
I am your host, Mick Carajuana, and I get quite
honored when people shoot me a message or ask me
in person for food or restaurant recommendations. It's a tough question, though,
(00:26):
because everyone's got different taste buds and are in the
mood for different things. But hey, I've got all these
places stored in my mind. I honestly feel like I'm
going to get a tear in my eye because I'm like, oh,
you're struggling and you're thinking of me. Oh, thank you, thankfully.
Though I only have to think about Canberra recommendations. I
don't think I could handle doing anywhere else in the country.
(00:46):
I'm struggling with camber as it is, unlike my next guest,
who gets messages about recos for all over the country.
It's dub Eats Everything. He's a digital creator from Melbourne
and just like me, he loves his food, hence the
name dub Eats Everything. I dragged him here into the
studio while he was visiting Canberra to chat all things
(01:07):
food really, from how he got into being a food influencer,
the places he was told to visit during his time
in the nation's capital, plus our idea for a food cult. Yep,
you heard that right, a food cult Join us. Ah.
That is all on the way and more on today's episode.
Observed at time of recording, the college dropout and all
(01:35):
about Burger's pop up event I'm not a politician at
QT Hotel. Happened over the weekend. It was phenomenal. If
you missed out then unlucky. You can go and listen
to the live episode I did from down there to
try and see what you missed out on. But a
lot of people came from all around the country to
experience this event, and no one else came. I don't
think further than my next guest. He is a food blogger.
(01:58):
He loves his snacks, reviewing food. His name is Jonathan Williams,
but he's commonly known as Dubs Eats Anything, how anything, everything,
anything and everything. Basically there you go, Well, welcome, Thank
you so much for jumping on the podcast. Thanks for
having me. First of all, welcome, to Canberra as well.
It's your first time up here?
Speaker 1 (02:16):
Thank you? Yes, it is my first time here.
Speaker 2 (02:18):
What are your thoughts on Canberra? How do you how
do you find it?
Speaker 1 (02:21):
I well, when I touched down there was a Bunnings
at the on the TARMACX. I was like, uh where
am I?
Speaker 2 (02:27):
Yeah? We are the You can look at it two ways.
We're either the biggest country town or we are the
smallest capital city. But I reckon go biggest because you
want to be bigger rather than smaller.
Speaker 1 (02:38):
I would say you're a big country town.
Speaker 2 (02:40):
I feel like so your Instagram and your TikTok, you
are a social media phenomenon as well. How'd you get
into food reviewing and all that sort of stuff?
Speaker 1 (02:49):
Well, it started with sort of I've always loved food, yea,
my whole life, always loved food, and basically everyone said
you always go and have food when you start posting it.
So I just started posting photos and then I found
myself doing a couple of videos during lockdown. I enjoyed it.
So yeah, started reviewing fast food and then it just
grew from there.
Speaker 2 (03:06):
Man, do you have a certain type of thing that
you like to review or is it I mean with
you use and amit is everything and anything? But is
there certain things you kind of see and you're like,
I need to talk about that.
Speaker 1 (03:17):
Well, I do eat everything, but mainly I review Burger's, pizza, sandwiches,
a lot of your American fair.
Speaker 2 (03:24):
And what I think is good about your profile as
well is that because you're based in Melbourne, you don't
just do Melbourne sort of things. You do a lot
of fast food. So you've got your mac is your
Hungry Jacks and stuff. So anyone around the country that
has a Macs or Hungry Jacks or something like that
insight can get a preview of what they're going to get.
Do you have a favorite fast food restaurant? That's a
(03:46):
tough one.
Speaker 1 (03:46):
I'm saying it is tough. You can't go past the
late night McDonald's, yep. But I think during the day
for a lunch, it's got to be KFC.
Speaker 2 (03:54):
Interesting. What's you go to item then from KFC? KFC
zinger way, Yeah, of course by itself or in a box.
Speaker 1 (04:02):
In a wicked wing box.
Speaker 2 (04:03):
Yeah, good man, good man. I feel like we're bombing
on so many levels right now.
Speaker 1 (04:07):
The HoTT and spicy is overrated in my opinion, But yeah, yeah,
I do a wicked wings winner.
Speaker 2 (04:12):
Did you try the Colon wings that they had a
while ago?
Speaker 1 (04:15):
I did try those, that thoughts, I actually enjoyed them,
and I don't. I don't like Colon.
Speaker 2 (04:20):
I didn't mind them. I thought, oh, this is just
going to be another weird marketing thing. But I liked them,
and they just stopped doing them.
Speaker 1 (04:26):
Yeah, they'll bring them back so they can.
Speaker 2 (04:28):
Get your mad of course. Of course, what about any
other sort of fast food item that you miss? Is
there some of those like limited release items that you're like,
please just bring back.
Speaker 1 (04:38):
I think it's got to be and this is probably
everyone the KFC crushes. Oh yes, they were just I
don't know why they took it off the menu. From
what I know, I think it's apparently operationally it just
was too much. But I don't know if that's an excuse.
That feels like they're just robbing the people.
Speaker 2 (04:54):
Yeah. So when people come over to your Instagram or
your TikTok channel, what do you hope they get from
your videos?
Speaker 1 (05:05):
I just hope they enjoy me watching food. Like, there
is a lot of people that mess with me saying
I'm on a diet or I'm cutting for an event
when they're bodybuilding or whatever, and they just love watching
me eat the food and enjoying it through me.
Speaker 2 (05:17):
Oh love that.
Speaker 1 (05:18):
So that always, you know, makes me smile.
Speaker 2 (05:20):
Yeah.
Speaker 1 (05:21):
But I just want to spread the good word of food, man,
like I just want everyone to you know, whatever it is,
if it's fast food, a local restaurant. Like I said,
I've got fans all over the world. Yeah, I get
messages from people in Canberra everywhere around the world, and
that's it. Everyone just enjoys the food and I just
want to spread the good word.
Speaker 2 (05:37):
You know. Do you feel that maybe since you've got
people who are like cutting and shredding and everything they
watch you indulge, maybe you should start in only fans.
Speaker 1 (05:45):
Or I have thought about it.
Speaker 2 (05:50):
Good way to get a little bit more revenue, and
you're still just doing what you're doing. That's it.
Speaker 1 (05:53):
Yeah.
Speaker 2 (05:54):
Do you do this full time or is it a
dream that you want to start doing this sort of
full time?
Speaker 1 (05:58):
It is a dream of mine. I have to do
it full time. I am working towards that at the moment,
so hopefully we can make that dream come true.
Speaker 2 (06:05):
What would that look like compared to now, so compared
to the content you put out now, if you were
to go into this full time, what could people expect.
Speaker 1 (06:11):
They would Well, I've always loved YouTube and I've always
wanted to before YouTube is such a big thing. I've
always loved YouTube videos and wanted to make those, which
I have made some. There are a lot of hard work, yeah,
when you're doing it by yourself. But if I was
to be full time, yeah, I would have a lot
more long form content obviously, a lot more content overall.
And then I always wanted to love to start a
(06:33):
podcast as well, so well that would be in there too.
Speaker 2 (06:35):
Maybe this is the tipping Domino.
Speaker 1 (06:38):
This is the start?
Speaker 2 (06:38):
Would you would it kind of be the same sort
of podcast as like this, just talking about food with
people down in Melbourne.
Speaker 1 (06:43):
Yeah, that's it, just like I said, spreading the good
word of food.
Speaker 2 (06:46):
It feels like the way you talk about it sounds
like you are Jesus and a few of those Bible.
Speaker 1 (06:52):
I don't want to start a could he over? I
mean we could start the first food cold. I don't
know if there's ever been one.
Speaker 2 (07:00):
To be honest, I don't think people would hate it,
because no, we won't be about we're just talking about food,
all right.
Speaker 1 (07:05):
I'm gonna knock on people's doors and say, look, I'm
just trying to spread the good word of food. That's
all I'm trying to do.
Speaker 2 (07:12):
Well, Okay, Well, now we're gonna have to pitch this
and we've gotta start thinking about this. If you're spending
the good word of food, would you still talk about
the bad food and say it's bad? Or would you
just go, hey, we don't talk about bad, we be
focused on the good.
Speaker 1 (07:23):
There is also a devil, so we have to have
the bad food around and saying, well, this is the devil,
do not eat this.
Speaker 2 (07:31):
There are any devil foods that you're going to think of
right now?
Speaker 1 (07:35):
Oh the top of my head. Nah, I don't know.
Like there's always some bad food you're gonna eat. It's forgettable, so.
Speaker 2 (07:42):
It is forgettable, you know. I can't think of anything
right now. The only one I can think of are
just like real controversial ones, but I'm fans of them,
like you know, like your beetroot or your anchovies. People
hate them with a passion, or your brushfl sprouts, but
I don't mind them. I've only recently started to love beetroot. Ye,
I don't know what it actually, I do know what
it was, Zach from All about Burgers. He and I
(08:04):
did a burger making challenge. Yes, we cooked the Aussie
burger that. Yes, that's the first time I've had beetroot
in probably about five six years. Ohow, and I went, damn.
Speaker 1 (08:15):
See when I was a kid, when you're like at
the canteen at school, they would have like the salad
role yep, and it had definitely had beetroot and carrot
and all that.
Speaker 2 (08:22):
Yeah, like the greater carrotter.
Speaker 1 (08:23):
I know, to take the beetroo out because yeah, I
hated it.
Speaker 2 (08:25):
I don't know what it was. I don't know what
it was. My mum makes beetroot at home, she grows
it and everything, and I think the smell almost also
put it off. And she'd have jars of it in
the cupboard as well, and she'd give it for Christmas
presents and I'm like, who wants this much beetroot? Yeah,
so I think that was. No, it's not a devil food.
Speaker 1 (08:42):
No, No, it's not a devil it's not a devil food.
Speaker 2 (08:50):
How have you found Canberra's food scene since you've been
up here on the weekend.
Speaker 1 (08:54):
Camebra's food scene is different. I think it has. There's
a lot of restaurants. From what I saw and what
I've been told, I have seen a lot of restaurants around,
but that's stripping Brandon with all like the restaurants and
like bars and that. That's pretty cool, Like I would
like to see more of that.
Speaker 2 (09:09):
It's phenomenal. You are going back with recording this on
a Monday, you're flying back on the Tuesday, so you've
only had a couple of days to experience what you
could have. So you'll definitely have to come back up.
And yeah, I'll gladly start at the bottom of Bradon
with you and we'll just do that streep bull start
in good morning though, so then we can go back
forward and then when it gets later in the day
we can come back and do the pubs. I feel
like that's the way to go.
Speaker 1 (09:29):
I did stop into that Grease Monkey, oh yes, late night,
and it was had a Detroit style pizza, which I
was surprised to see see.
Speaker 2 (09:37):
I don't know most people go for the burgers when
they go to Grease Monkeys.
Speaker 1 (09:40):
I was looking at all the tables. Yeah, and it
was all burgers, all burgers.
Speaker 2 (09:43):
What do you think?
Speaker 1 (09:43):
I'm the only one that ordered a pizza and it
come out super quick. So I'm like, I don't think
anyone's ordering pizza. No, I don't think many people do.
I think it's because you either have to order one
slice or the full thing. Yeah, correct, And people get
a bit scared of a full pizza. But I mean
I've seen a few people I smashed the full pizza.
Speaker 2 (09:59):
How which one did you get? Do you know?
Speaker 1 (10:00):
I got the one with pepperoni. I can't remember the name,
but it had pepperoni, hot honey, some jalapenos on it.
Oh yeah, it was good Man, the fire Breather or
something like that, something like that. I can't remember the name.
Speaker 2 (10:10):
Now, Yeah, I've had I had tasted that one before.
The hot honey, phenomenal hot honey.
Speaker 1 (10:14):
The cheese blend is amazing, very good. Yeah, overall was good, crispy.
It was a good Man.
Speaker 2 (10:19):
What else have you apart from of course the college
drop out and all about burgers pop up?
Speaker 1 (10:23):
Yeah?
Speaker 2 (10:23):
What other food places have you visited while you've been
here in Canberra?
Speaker 1 (10:26):
Yesterday I went out to Little fear Oh.
Speaker 2 (10:28):
A fan favorite of the podcast.
Speaker 1 (10:31):
He definitely the team there definitely deserves a clap because
that burger was like sort of took me back to
my childhood.
Speaker 2 (10:38):
You know a lot of people now since I've been
doing this podcast, they tell me the best way to
have a burger is just make it nice and simple.
Speaker 1 (10:43):
Yeah.
Speaker 2 (10:43):
I'm like, that's true. You don't want to overcomplicate it.
And Anthony and the little Theos guys they do that.
Speaker 1 (10:48):
The simple things have done right. I mean I had
a monstrosity of a burger. I think it was called
the Poppa mccheesey.
Speaker 2 (10:52):
Oh yes, snacks favorites.
Speaker 1 (10:54):
He said you got to put a potato, egg and bacon.
I'm like, well, sure, who's going to say no to that?
Speaker 2 (10:58):
No true for camera listeners, he means a potato scallop.
It's okay. I knew the problem getting a Melbourneite on here.
He'd call it a potato cake. How good are they? Though?
Speaker 1 (11:06):
They are very good? Scollop cake, whatever you want to
call it. It's good. So it doesn't matter. There's always
going to be that debate. I don't know why it's
called a scollop like it's because it looks like a scollop.
I don't know.
Speaker 2 (11:16):
I don't know. I've just always grown up knowing it
as a potato scullp.
Speaker 1 (11:20):
But then again, why is it called a cake. It's
not a cake either, true.
Speaker 2 (11:22):
I mean Adelaide goes and calls it a potato fridder.
Speaker 1 (11:25):
That kind of more makes sense, but it just sounds dumb.
It sounds appetite. No, I don't want to ill yuck,
So I come potato fridder. No, no, we can agree. Yeah, no, Adelaide,
no change the name before I come there. Yes, because
I'm not going anywhere and ordering a potato fridder.
Speaker 2 (11:40):
No exactly. You see potato fridder on the menu, You're
just like, ah, that's it sounds too healthy for me.
Speaker 1 (11:45):
Yeah it does.
Speaker 2 (11:45):
It's a big past. But yeah, how good was it?
It's a game changer. And I've actually had Anthony on
the podcast before and he said, putting a scollop on
that burger is just.
Speaker 1 (11:54):
It just changes it it.
Speaker 2 (11:55):
Yes, and because they handmake it there as well, the.
Speaker 1 (11:58):
Batter is crispy and like it's sitting before I even
ate it was sitting in the burger probably like you know,
five to six minutes. Yeah, it was still super crispy,
and then he's got that special salt that he has
as well. I know it's like a roast chicken or something.
I don't know, special little blend. I don't know.
Speaker 2 (12:13):
It's phenomenal. Really, you're still dreaming about it. I'm still
dreaming about them.
Speaker 1 (12:16):
To I'm salivating now as we speak.
Speaker 2 (12:19):
He checked out anywhere else or with there a few
places that you wanted to go to that you haven't
been able to.
Speaker 1 (12:23):
That is the only places I've gone so far. I've
got a big day ahead today after this, so try
and fit in as much as I can.
Speaker 2 (12:30):
Yep.
Speaker 1 (12:30):
I've been told to go to freakin' good choice. And
I'm also going to Rakku Raku, Yeah, Rakku Yeah Yeah, Japanese.
It's really drastic. It is easily one of the best
Japanese places here. Well. I was told that by some
people that he's gone to La New York and he
said this Japanese is better than anywhere I had there.
Speaker 2 (12:48):
Really, yeah, wow, I've never heard that. I'm very praiseful.
Speaker 1 (12:50):
You're interested to see how it is. And I love
my I never post about sushi or Japanese food, but
I love it so well.
Speaker 2 (12:56):
I mean, get ready to post it. Your feet is
going to be full of rugo. You normally get a
lot of messages from people saying, hey, I'm going to Canberra,
what places do you recommend? And you're like, shit, I
don't know what are the normal places that you google
quickly and you go care recommendations? Do you know what
the sort of places that you tell people to go to?
Speaker 1 (13:16):
But the way I get my recommendations is top secret.
I cannot reveal what these sources on how I get
my top food. But like I said, you get messages
from someone in some town in Brisbane, it's like like
I've been to Brisbane, but bro, I don't know the
best food there. I haven't been there yesterday. But you
know there's some certain ways you can get some food.
(13:37):
You sort of look through Instagram, you sort of you
find some local foodies, you send them some messages. Yeah,
you look around Google. You got to go into the
depths of the Internet to try and find these things.
Speaker 2 (13:47):
Not the dark web, but like Nick, not so.
Speaker 1 (13:49):
Much dark web. But again, when I start my cult,
we will have our own dark way. Okay, cool, and
you'll pave food with like bitcoin or something.
Speaker 2 (13:56):
Yeah, that's that's the way to do it. It's just
like real good food and that's the cult going back
home because you grew up in Melbourne. Yes, what are
your some of your favorite places in Melbourne? Two weet
It's a tough question.
Speaker 1 (14:12):
It's very tough because we are very spoiled there and
over the weekend obviously all the Cambra Knights whatever, I
don't know that what you want to call yourself, let's
do it.
Speaker 2 (14:19):
Let's call it that.
Speaker 1 (14:21):
They all really like loved the college dropout burger and
we're spoiled in Melbourne. Like I get to have that
whenever I want, of course, And yeah, college dropouts one
of the top burgers in Melbourne. There's a lot of
places man like sandwich, like I noticed coming to camera,
I was like looking for a good sandwich. I couldn't
find one. But in Melbourne we've got Hector's Deli, which
I'm sure everyone most people in Australia know about Hector's Deli.
(14:42):
They are crazy, insane me. We've got heaps of stuff.
Speaker 2 (14:45):
Man.
Speaker 1 (14:45):
Like I said, we're spoiled. We're super spoiled in Melbourne.
So yeah, if you ever get down there, shoot me
a message and I'll be sure to help you out
with whatever you need.
Speaker 2 (14:53):
So that's perfect because if they if they've got a
certain thing that they want, right is that going, Hey,
what do you recommend? Because that that's such a a
broad question in Melbourne because we've got they call Melvin
the melting pots, so you know, we've got all cuisines.
So whatever you want, there's usually probably a top tier
version of what you want. Okay, Well it's good to know.
When I come back to Melbourne next, I'll just shoot
your message going Japanese Yo, I want some taie and your.
Speaker 1 (15:15):
Japanese is really a thing in Melbourne now too, Like
it's very there's a lot of places like up charging
Japanese as well, like just crazy price. Really there's some
really good Japanese player, Like I had a chicken katso
the other day from Lebargio in North Melbourne, which is
just crazy. Man.
Speaker 2 (15:29):
It's so good speaking quickly about you wanting to find
a good sandwich and there are a few good sandwich
spots around Canbra, but there's no delis like you want.
What are some other things from the Melbourne food scene
that you reckon Canberra could possibly benefit from?
Speaker 1 (15:42):
I reckon Canberra. It would definitely benefit from the deli's Like, yeah,
I don't know, this is just me. Like, there's obviously
a lot of politicians. They want to eat a bit healthier.
They don't want a burger for lunch, so sandwich, you know,
might go down well and they can go to their
meetings the afternoon not feel bloated or whatever.
Speaker 2 (15:56):
E're smart. Yeah, politicians are listening. Come on. I know
it's not you that gets to choose what restaurants we have,
but just put a deli tax on and say, you
know what, build a Delhi. That's fine. One thing that
I wish that we saw in Canberra a lot more
is bagel shops.
Speaker 1 (16:09):
Yes, I actually asked you that and said, where's a
bagel week? Can you get a bagel? And there's actually nowhere. Yeah.
Speaker 2 (16:15):
I think the only place I could think of that
does a bagel that is an actual place it's not
a pop up was Fave Cup Cafe okay, and they're
relatively new. They do have a wide range of bagels,
but if you unless you go into like the markets
or a pop up shop, yea, there is nothing. Yeah,
and it is disappointing.
Speaker 1 (16:32):
I love a good bag you guys have like a
lot of market days here or.
Speaker 2 (16:36):
We do so every Sunday in Bradden. There's a little
park up the top there called Hague Park. They always
do a markets in this past weekend actually did a
Winter Wonderland one which is actually quite nice. We've got
some out at Epic which is our showground. You've got
the bus Depot markets as well, so there's always markets
on every weekend. It's a good excuse to actually go
out and try a range of different food.
Speaker 1 (16:58):
Hot tip like markets. So usually you find these hidden
gems like usually a lot of good sweets exactly people
baking from home or whatever else.
Speaker 2 (17:05):
There's one place that I found through a market. It's
called Latinmpanada. Their tagline is nobody wants a small Empanada,
and they're right. And I thought they were just like
this little pop up place only doing in markets, but
they've actually got a storefront in Gungarland. They are the
friendliest people and they're impanadas. Their range is extensive and
they are fantastic. Yeah, if you're not doing anything, I mean,
(17:26):
you've got a big day plant today, definitely go and
check out Lampanada. Oh, we'll go check them out up
in Gunners. It is a bit of a it's a
little bit of a drive, but I mean it's a
bit of a I'm talking to.
Speaker 1 (17:35):
Someone from Melbourne that this is another thing I found.
Anywhere close to half an hour drive is a long drive.
Half an hour in Melbourne is a short drive. I
know that is. You are in heaven if you are
going somewhere for half an hour.
Speaker 2 (17:49):
So me complaining right now that gung Garland from here
is ten minutes ten minutes, is that unjustified?
Speaker 1 (17:57):
Yes?
Speaker 2 (17:58):
Yeah?
Speaker 1 (18:00):
I dream about a world in Melbourne where you could
get in the car and drive ten minutes to a destiny.
The only place you're getting ten minutes is your local
Woolworths around the corner. That's a ten minute drive.
Speaker 2 (18:11):
Yeah, okay, well maybe I should stop complaining it make
thank you so much for jumping on the potty and
coming in while you're visiting Canberra for the first time.
Speaker 1 (18:27):
That's all good.
Speaker 2 (18:29):
You're gonna have to come back up again, try a
bunch of different things, and when I come down to Melbourne,
we'll have to do a bunch of food stuff as well.
Are your big food challenge? Man? Do you like doing
food challenges or just taste tests.
Speaker 1 (18:40):
This is the thing everyone always asks, why don't you
do food challenges. I've dibbled and dabbled, but I enjoy
just eating and enjoying the food at a nice pace. Okay,
I'm not a slow eater, I'm not a fast eater,
but like I just want to enjoy the food.
Speaker 2 (18:53):
Yeah.
Speaker 1 (18:53):
Fuck I said. I'm just trying to spread the good
word of food.
Speaker 2 (18:55):
That's a good message, and that is our cult. We
will be starting soon. If you'd like to join, just
head over to either Dubs Eats Everything or come to
the served Instagram. Let us know that you'll be keen
to join the cult, and we'll let you know the
membership pricing sting a low prices, yeah, low, low prices
of four ninety nine, very cheap to start with. We'll
figure out the purse as well if you want to
donate more. But we'll get there eventually. There's one food
(19:18):
challenge that I want to do and I've been wanting
to do it for about a year now, and I'm
just waiting for the right time and I'm trying to
collect as much data, but I'm trying to figure out
what the best flavor shape is shape. Okay, Yeah, I'm
going to do it like a bracket. Yeah, so I'll
have to have people involved to help me figure out
which one is the winner of each category. Yep, But
do you have a top three flavor of shapes?
Speaker 1 (19:40):
My top flavor is definitely pizza. You can't go past
thank you.
Speaker 2 (19:44):
Whenever someone says a chicken crempy, I'm like, you are
just following.
Speaker 1 (19:48):
All chicken crimpies do slap though, I justy do. But pizza,
I feel like you can eat the whole packet, agreed.
Chicken crimpy sort of gets old.
Speaker 2 (19:56):
After a few yeah, true, Yeah, okay, so that's number one.
I've got a I've just got a little bracket here
and taking everyone's vote so I can figure out. So
you got one for one for pizza. Second would be
barbecue good good good.
Speaker 1 (20:09):
And then third, you know what, those nacho cheese ones
actually really good.
Speaker 2 (20:14):
Nato cheese I am not a huge fan of, but
they are quite underrated. They are a lot of people
just go ill, yuck, nacho cheese. No, the cheddar is
the bad.
Speaker 1 (20:23):
Yeah yeah yeah.
Speaker 2 (20:24):
Veggiemite and cheese is in my top three. Will is
an underrated flavor I do not like veggiemite. Call me
on Australian, but I did not like veggimine. It's just
it just tastes like salty beer or something. Man it is.
It's not a delicacy like, yeah, I just have. You
never tried the veggiemite and cheese shapes I have my.
Speaker 1 (20:48):
Yeah, I have, but no anything veggie might now I
sort of steer away from because I just don't. I
don't don't enjoy it.
Speaker 2 (20:53):
That's fair enough. Do you have a favorite spread, then
what you go to is here?
Speaker 1 (20:57):
It's on toast. It's peanut butter. Yeah, good peanut butter.
Natalabiscov obviously are amazing tune. But yeah, peanut butter is
where it's at.
Speaker 2 (21:05):
Peanut butter is where it's at. All right, I think
I've chewed your ear off about this shape. Thank you
so much for coming on now my pleasure. Okay, So
Duves and I were talking off Mike about our cult
that we're going to start because we're very very serious
(21:25):
about this, and you were proud of your little tagline
that you've just introduced. Apparently there's a story behind it.
Speaker 1 (21:34):
Well, like I said, I didn't pre plan this spread
the good word of food, Like it just sort of
come to me in like a vision. Yeah.
Speaker 2 (21:40):
No, we didn't plan actually making a cult at all.
Speaker 1 (21:42):
This was just out of know.
Speaker 2 (21:43):
Yeah, you've listened to a live brainstorm.
Speaker 1 (21:45):
I'm not wearing like a cloak or anything. I'm not
doing any of that stuff, you know. But the story is,
like I think I got it from my dad's been
watching this show called The Righteous Gemstones. It's like a
HBO comedy and it's sort of like like they're like,
I don't know if they're religious or I've only caught
parts of it passing by. When you're there, they're kind
of culty and it's like funny at the same time,
(22:07):
and I'm like, I think they're just taking the piss
out of colts.
Speaker 2 (22:10):
Yeah, but any actors in it that people would know.
Speaker 1 (22:13):
Yeah, Danny McBride. Oh okay, Danny McBride. He's like a legend,
like funniest, Yeah, you can imagine him. It's just a
dumb show.
Speaker 2 (22:21):
But it's well, that's how we're gonna have to treat
our food cult then.
Speaker 1 (22:26):
So yeah, that's it. I've got the curly hair like
Danny McBride, so I can start the cult. I'm good.
Speaker 2 (22:31):
You are food Danny McBride, Dann McBride, if you're listening
to this, I would love you to join my colt. Well,
I mean, well, he can't be Danny McBride in the cult,
but he can be I was gonna say he can
be Dubs, but now you're still going to know I
am duves W McBride.
Speaker 1 (22:47):
Well, there we go. That's it. I'm changing my name.
Speaker 2 (22:54):
Oh that's great. I can't wait to have this cad.
It's gonna be great. No, are we gonna have uniforms?
Is it just bibbs?
Speaker 1 (23:06):
Yeah, bib you gotta protect the clothes.
Speaker 2 (23:08):
Yeah exactly, So then yeah, yeah, smart bibbs with.
Speaker 1 (23:11):
My face on it, with the curl.
Speaker 2 (23:12):
Yeah yeah, that's the way to say. What's her cult name?
Is it going to be called dub McBride. Sure, yeah,
that's the name. Oh Man, there we go.
Speaker 1 (23:23):
Thank you, Thank you for having me.
Speaker 2 (23:25):
Man. Well that's it. You filled up on all the
food content. You could still a little package, check out
other episodes, or follow our Instagram page. Served Double Underscore
Podcast
Water.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing. I
have you hungry? This is this Savas podcast. Hello, and
welcome back to Served, where we are serving you up
a ton of great foodie suggestions here in the ACC
I am your host, Mick Carajuana, and I get quite
honored when people shoot me a message or ask me
in person for food or restaurant recommendations. It's a tough question, though,
(00:26):
because everyone's got different taste buds and are in the
mood for different things. But hey, I've got all these
places stored in my mind. I honestly feel like I'm
going to get a tear in my eye because I'm like, oh,
you're struggling and you're thinking of me. Oh, thank you, thankfully.
Though I only have to think about Canberra recommendations. I
don't think I could handle doing anywhere else in the country.
(00:46):
I'm struggling with camber as it is, unlike my next guest,
who gets messages about recos for all over the country.
It's dub Eats Everything. He's a digital creator from Melbourne
and just like me, he loves his food, hence the
name dub Eats Everything. I dragged him here into the
studio while he was visiting Canberra to chat all things
(01:07):
food really, from how he got into being a food influencer,
the places he was told to visit during his time
in the nation's capital, plus our idea for a food cult. Yep,
you heard that right, a food cult Join us. Ah.
That is all on the way and more on today's episode.
Observed at time of recording, the college dropout and all
(01:35):
about Burger's pop up event I'm not a politician at
QT Hotel. Happened over the weekend. It was phenomenal. If
you missed out then unlucky. You can go and listen
to the live episode I did from down there to
try and see what you missed out on. But a
lot of people came from all around the country to
experience this event, and no one else came. I don't
think further than my next guest. He is a food blogger.
(01:58):
He loves his snacks, reviewing food. His name is Jonathan Williams,
but he's commonly known as Dubs Eats Anything, how anything, everything,
anything and everything. Basically there you go, Well, welcome, Thank
you so much for jumping on the podcast. Thanks for
having me. First of all, welcome, to Canberra as well.
It's your first time up here?
Speaker 1 (02:16):
Thank you? Yes, it is my first time here.
Speaker 2 (02:18):
What are your thoughts on Canberra? How do you how
do you find it?
Speaker 1 (02:21):
I well, when I touched down there was a Bunnings
at the on the TARMACX. I was like, uh where
am I?
Speaker 2 (02:27):
Yeah? We are the You can look at it two ways.
We're either the biggest country town or we are the
smallest capital city. But I reckon go biggest because you
want to be bigger rather than smaller.
Speaker 1 (02:38):
I would say you're a big country town.
Speaker 2 (02:40):
I feel like so your Instagram and your TikTok, you
are a social media phenomenon as well. How'd you get
into food reviewing and all that sort of stuff?
Speaker 1 (02:49):
Well, it started with sort of I've always loved food, yea,
my whole life, always loved food, and basically everyone said
you always go and have food when you start posting it.
So I just started posting photos and then I found
myself doing a couple of videos during lockdown. I enjoyed it.
So yeah, started reviewing fast food and then it just
grew from there.
Speaker 2 (03:06):
Man, do you have a certain type of thing that
you like to review or is it I mean with
you use and amit is everything and anything? But is
there certain things you kind of see and you're like,
I need to talk about that.
Speaker 1 (03:17):
Well, I do eat everything, but mainly I review Burger's, pizza, sandwiches,
a lot of your American fair.
Speaker 2 (03:24):
And what I think is good about your profile as
well is that because you're based in Melbourne, you don't
just do Melbourne sort of things. You do a lot
of fast food. So you've got your mac is your
Hungry Jacks and stuff. So anyone around the country that
has a Macs or Hungry Jacks or something like that
insight can get a preview of what they're going to get.
Do you have a favorite fast food restaurant? That's a
(03:46):
tough one.
Speaker 1 (03:46):
I'm saying it is tough. You can't go past the
late night McDonald's, yep. But I think during the day
for a lunch, it's got to be KFC.
Speaker 2 (03:54):
Interesting. What's you go to item then from KFC? KFC
zinger way, Yeah, of course by itself or in a box.
Speaker 1 (04:02):
In a wicked wing box.
Speaker 2 (04:03):
Yeah, good man, good man. I feel like we're bombing
on so many levels right now.
Speaker 1 (04:07):
The HoTT and spicy is overrated in my opinion, But yeah, yeah,
I do a wicked wings winner.
Speaker 2 (04:12):
Did you try the Colon wings that they had a
while ago?
Speaker 1 (04:15):
I did try those, that thoughts, I actually enjoyed them,
and I don't. I don't like Colon.
Speaker 2 (04:20):
I didn't mind them. I thought, oh, this is just
going to be another weird marketing thing. But I liked them,
and they just stopped doing them.
Speaker 1 (04:26):
Yeah, they'll bring them back so they can.
Speaker 2 (04:28):
Get your mad of course. Of course, what about any
other sort of fast food item that you miss? Is
there some of those like limited release items that you're like,
please just bring back.
Speaker 1 (04:38):
I think it's got to be and this is probably
everyone the KFC crushes. Oh yes, they were just I
don't know why they took it off the menu. From
what I know, I think it's apparently operationally it just
was too much. But I don't know if that's an excuse.
That feels like they're just robbing the people.
Speaker 2 (04:54):
Yeah. So when people come over to your Instagram or
your TikTok channel, what do you hope they get from
your videos?
Speaker 1 (05:05):
I just hope they enjoy me watching food. Like, there
is a lot of people that mess with me saying
I'm on a diet or I'm cutting for an event
when they're bodybuilding or whatever, and they just love watching
me eat the food and enjoying it through me.
Speaker 2 (05:17):
Oh love that.
Speaker 1 (05:18):
So that always, you know, makes me smile.
Speaker 2 (05:20):
Yeah.
Speaker 1 (05:21):
But I just want to spread the good word of food, man,
like I just want everyone to you know, whatever it is,
if it's fast food, a local restaurant. Like I said,
I've got fans all over the world. Yeah, I get
messages from people in Canberra everywhere around the world, and
that's it. Everyone just enjoys the food and I just
want to spread the good word.
Speaker 2 (05:37):
You know. Do you feel that maybe since you've got
people who are like cutting and shredding and everything they
watch you indulge, maybe you should start in only fans.
Speaker 1 (05:45):
Or I have thought about it.
Speaker 2 (05:50):
Good way to get a little bit more revenue, and
you're still just doing what you're doing. That's it.
Speaker 1 (05:53):
Yeah.
Speaker 2 (05:54):
Do you do this full time or is it a
dream that you want to start doing this sort of
full time?
Speaker 1 (05:58):
It is a dream of mine. I have to do
it full time. I am working towards that at the moment,
so hopefully we can make that dream come true.
Speaker 2 (06:05):
What would that look like compared to now, so compared
to the content you put out now, if you were
to go into this full time, what could people expect.
Speaker 1 (06:11):
They would Well, I've always loved YouTube and I've always
wanted to before YouTube is such a big thing. I've
always loved YouTube videos and wanted to make those, which
I have made some. There are a lot of hard work, yeah,
when you're doing it by yourself. But if I was
to be full time, yeah, I would have a lot
more long form content obviously, a lot more content overall.
And then I always wanted to love to start a
(06:33):
podcast as well, so well that would be in there too.
Speaker 2 (06:35):
Maybe this is the tipping Domino.
Speaker 1 (06:38):
This is the start?
Speaker 2 (06:38):
Would you would it kind of be the same sort
of podcast as like this, just talking about food with
people down in Melbourne.
Speaker 1 (06:43):
Yeah, that's it, just like I said, spreading the good
word of food.
Speaker 2 (06:46):
It feels like the way you talk about it sounds
like you are Jesus and a few of those Bible.
Speaker 1 (06:52):
I don't want to start a could he over? I
mean we could start the first food cold. I don't
know if there's ever been one.
Speaker 2 (07:00):
To be honest, I don't think people would hate it,
because no, we won't be about we're just talking about food,
all right.
Speaker 1 (07:05):
I'm gonna knock on people's doors and say, look, I'm
just trying to spread the good word of food. That's
all I'm trying to do.
Speaker 2 (07:12):
Well, Okay, Well, now we're gonna have to pitch this
and we've gotta start thinking about this. If you're spending
the good word of food, would you still talk about
the bad food and say it's bad? Or would you
just go, hey, we don't talk about bad, we be
focused on the good.
Speaker 1 (07:23):
There is also a devil, so we have to have
the bad food around and saying, well, this is the devil,
do not eat this.
Speaker 2 (07:31):
There are any devil foods that you're going to think of
right now?
Speaker 1 (07:35):
Oh the top of my head. Nah, I don't know.
Like there's always some bad food you're gonna eat. It's forgettable, so.
Speaker 2 (07:42):
It is forgettable, you know. I can't think of anything
right now. The only one I can think of are
just like real controversial ones, but I'm fans of them,
like you know, like your beetroot or your anchovies. People
hate them with a passion, or your brushfl sprouts, but
I don't mind them. I've only recently started to love beetroot. Ye,
I don't know what it actually, I do know what
it was, Zach from All about Burgers. He and I
(08:04):
did a burger making challenge. Yes, we cooked the Aussie
burger that. Yes, that's the first time I've had beetroot
in probably about five six years. Ohow, and I went, damn.
Speaker 1 (08:15):
See when I was a kid, when you're like at
the canteen at school, they would have like the salad
role yep, and it had definitely had beetroot and carrot
and all that.
Speaker 2 (08:22):
Yeah, like the greater carrotter.
Speaker 1 (08:23):
I know, to take the beetroo out because yeah, I
hated it.
Speaker 2 (08:25):
I don't know what it was. I don't know what
it was. My mum makes beetroot at home, she grows
it and everything, and I think the smell almost also
put it off. And she'd have jars of it in
the cupboard as well, and she'd give it for Christmas
presents and I'm like, who wants this much beetroot? Yeah,
so I think that was. No, it's not a devil food.
Speaker 1 (08:42):
No, No, it's not a devil it's not a devil food.
Speaker 2 (08:50):
How have you found Canberra's food scene since you've been
up here on the weekend.
Speaker 1 (08:54):
Camebra's food scene is different. I think it has. There's
a lot of restaurants. From what I saw and what
I've been told, I have seen a lot of restaurants around,
but that's stripping Brandon with all like the restaurants and
like bars and that. That's pretty cool, Like I would
like to see more of that.
Speaker 2 (09:09):
It's phenomenal. You are going back with recording this on
a Monday, you're flying back on the Tuesday, so you've
only had a couple of days to experience what you
could have. So you'll definitely have to come back up.
And yeah, I'll gladly start at the bottom of Bradon
with you and we'll just do that streep bull start
in good morning though, so then we can go back
forward and then when it gets later in the day
we can come back and do the pubs. I feel
like that's the way to go.
Speaker 1 (09:29):
I did stop into that Grease Monkey, oh yes, late night,
and it was had a Detroit style pizza, which I
was surprised to see see.
Speaker 2 (09:37):
I don't know most people go for the burgers when
they go to Grease Monkeys.
Speaker 1 (09:40):
I was looking at all the tables. Yeah, and it
was all burgers, all burgers.
Speaker 2 (09:43):
What do you think?
Speaker 1 (09:43):
I'm the only one that ordered a pizza and it
come out super quick. So I'm like, I don't think
anyone's ordering pizza. No, I don't think many people do.
I think it's because you either have to order one
slice or the full thing. Yeah, correct, And people get
a bit scared of a full pizza. But I mean
I've seen a few people I smashed the full pizza.
Speaker 2 (09:59):
How which one did you get? Do you know?
Speaker 1 (10:00):
I got the one with pepperoni. I can't remember the name,
but it had pepperoni, hot honey, some jalapenos on it.
Oh yeah, it was good Man, the fire Breather or
something like that, something like that. I can't remember the name.
Speaker 2 (10:10):
Now, Yeah, I've had I had tasted that one before.
The hot honey, phenomenal hot honey.
Speaker 1 (10:14):
The cheese blend is amazing, very good. Yeah, overall was good, crispy.
It was a good Man.
Speaker 2 (10:19):
What else have you apart from of course the college
drop out and all about burgers pop up?
Speaker 1 (10:23):
Yeah?
Speaker 2 (10:23):
What other food places have you visited while you've been
here in Canberra?
Speaker 1 (10:26):
Yesterday I went out to Little fear Oh.
Speaker 2 (10:28):
A fan favorite of the podcast.
Speaker 1 (10:31):
He definitely the team there definitely deserves a clap because
that burger was like sort of took me back to
my childhood.
Speaker 2 (10:38):
You know a lot of people now since I've been
doing this podcast, they tell me the best way to
have a burger is just make it nice and simple.
Speaker 1 (10:43):
Yeah.
Speaker 2 (10:43):
I'm like, that's true. You don't want to overcomplicate it.
And Anthony and the little Theos guys they do that.
Speaker 1 (10:48):
The simple things have done right. I mean I had
a monstrosity of a burger. I think it was called
the Poppa mccheesey.
Speaker 2 (10:52):
Oh yes, snacks favorites.
Speaker 1 (10:54):
He said you got to put a potato, egg and bacon.
I'm like, well, sure, who's going to say no to that?
Speaker 2 (10:58):
No true for camera listeners, he means a potato scallop.
It's okay. I knew the problem getting a Melbourneite on here.
He'd call it a potato cake. How good are they? Though?
Speaker 1 (11:06):
They are very good? Scollop cake, whatever you want to
call it. It's good. So it doesn't matter. There's always
going to be that debate. I don't know why it's
called a scollop like it's because it looks like a scollop.
I don't know.
Speaker 2 (11:16):
I don't know. I've just always grown up knowing it
as a potato scullp.
Speaker 1 (11:20):
But then again, why is it called a cake. It's
not a cake either, true.
Speaker 2 (11:22):
I mean Adelaide goes and calls it a potato fridder.
Speaker 1 (11:25):
That kind of more makes sense, but it just sounds dumb.
It sounds appetite. No, I don't want to ill yuck,
So I come potato fridder. No, no, we can agree. Yeah, no, Adelaide,
no change the name before I come there. Yes, because
I'm not going anywhere and ordering a potato fridder.
Speaker 2 (11:40):
No exactly. You see potato fridder on the menu, You're
just like, ah, that's it sounds too healthy for me.
Speaker 1 (11:45):
Yeah it does.
Speaker 2 (11:45):
It's a big past. But yeah, how good was it?
It's a game changer. And I've actually had Anthony on
the podcast before and he said, putting a scollop on
that burger is just.
Speaker 1 (11:54):
It just changes it it.
Speaker 2 (11:55):
Yes, and because they handmake it there as well, the.
Speaker 1 (11:58):
Batter is crispy and like it's sitting before I even
ate it was sitting in the burger probably like you know,
five to six minutes. Yeah, it was still super crispy,
and then he's got that special salt that he has
as well. I know it's like a roast chicken or something.
I don't know, special little blend. I don't know.
Speaker 2 (12:13):
It's phenomenal. Really, you're still dreaming about it. I'm still
dreaming about them.
Speaker 1 (12:16):
To I'm salivating now as we speak.
Speaker 2 (12:19):
He checked out anywhere else or with there a few
places that you wanted to go to that you haven't
been able to.
Speaker 1 (12:23):
That is the only places I've gone so far. I've
got a big day ahead today after this, so try
and fit in as much as I can.
Speaker 2 (12:30):
Yep.
Speaker 1 (12:30):
I've been told to go to freakin' good choice. And
I'm also going to Rakku Raku, Yeah, Rakku Yeah Yeah, Japanese.
It's really drastic. It is easily one of the best
Japanese places here. Well. I was told that by some
people that he's gone to La New York and he
said this Japanese is better than anywhere I had there.
Speaker 2 (12:48):
Really, yeah, wow, I've never heard that. I'm very praiseful.
Speaker 1 (12:50):
You're interested to see how it is. And I love
my I never post about sushi or Japanese food, but
I love it so well.
Speaker 2 (12:56):
I mean, get ready to post it. Your feet is
going to be full of rugo. You normally get a
lot of messages from people saying, hey, I'm going to Canberra,
what places do you recommend? And you're like, shit, I
don't know what are the normal places that you google
quickly and you go care recommendations? Do you know what
the sort of places that you tell people to go to?
Speaker 1 (13:16):
But the way I get my recommendations is top secret.
I cannot reveal what these sources on how I get
my top food. But like I said, you get messages
from someone in some town in Brisbane, it's like like
I've been to Brisbane, but bro, I don't know the
best food there. I haven't been there yesterday. But you
know there's some certain ways you can get some food.
(13:37):
You sort of look through Instagram, you sort of you
find some local foodies, you send them some messages. Yeah,
you look around Google. You got to go into the
depths of the Internet to try and find these things.
Speaker 2 (13:47):
Not the dark web, but like Nick, not so.
Speaker 1 (13:49):
Much dark web. But again, when I start my cult,
we will have our own dark way. Okay, cool, and
you'll pave food with like bitcoin or something.
Speaker 2 (13:56):
Yeah, that's that's the way to do it. It's just
like real good food and that's the cult going back
home because you grew up in Melbourne. Yes, what are
your some of your favorite places in Melbourne? Two weet
It's a tough question.
Speaker 1 (14:12):
It's very tough because we are very spoiled there and
over the weekend obviously all the Cambra Knights whatever, I
don't know that what you want to call yourself, let's
do it.
Speaker 2 (14:19):
Let's call it that.
Speaker 1 (14:21):
They all really like loved the college dropout burger and
we're spoiled in Melbourne. Like I get to have that
whenever I want, of course, And yeah, college dropouts one
of the top burgers in Melbourne. There's a lot of
places man like sandwich, like I noticed coming to camera,
I was like looking for a good sandwich. I couldn't
find one. But in Melbourne we've got Hector's Deli, which
I'm sure everyone most people in Australia know about Hector's Deli.
(14:42):
They are crazy, insane me. We've got heaps of stuff.
Speaker 2 (14:45):
Man.
Speaker 1 (14:45):
Like I said, we're spoiled. We're super spoiled in Melbourne.
So yeah, if you ever get down there, shoot me
a message and I'll be sure to help you out
with whatever you need.
Speaker 2 (14:53):
So that's perfect because if they if they've got a
certain thing that they want, right is that going, Hey,
what do you recommend? Because that that's such a a
broad question in Melbourne because we've got they call Melvin
the melting pots, so you know, we've got all cuisines.
So whatever you want, there's usually probably a top tier
version of what you want. Okay, Well it's good to know.
When I come back to Melbourne next, I'll just shoot
your message going Japanese Yo, I want some taie and your.
Speaker 1 (15:15):
Japanese is really a thing in Melbourne now too, Like
it's very there's a lot of places like up charging
Japanese as well, like just crazy price. Really there's some
really good Japanese player, Like I had a chicken katso
the other day from Lebargio in North Melbourne, which is
just crazy. Man.
Speaker 2 (15:29):
It's so good speaking quickly about you wanting to find
a good sandwich and there are a few good sandwich
spots around Canbra, but there's no delis like you want.
What are some other things from the Melbourne food scene
that you reckon Canberra could possibly benefit from?
Speaker 1 (15:42):
I reckon Canberra. It would definitely benefit from the deli's Like, yeah,
I don't know, this is just me. Like, there's obviously
a lot of politicians. They want to eat a bit healthier.
They don't want a burger for lunch, so sandwich, you know,
might go down well and they can go to their
meetings the afternoon not feel bloated or whatever.
Speaker 2 (15:56):
E're smart. Yeah, politicians are listening. Come on. I know
it's not you that gets to choose what restaurants we have,
but just put a deli tax on and say, you
know what, build a Delhi. That's fine. One thing that
I wish that we saw in Canberra a lot more
is bagel shops.
Speaker 1 (16:09):
Yes, I actually asked you that and said, where's a
bagel week? Can you get a bagel? And there's actually nowhere. Yeah.
Speaker 2 (16:15):
I think the only place I could think of that
does a bagel that is an actual place it's not
a pop up was Fave Cup Cafe okay, and they're
relatively new. They do have a wide range of bagels,
but if you unless you go into like the markets
or a pop up shop, yea, there is nothing. Yeah,
and it is disappointing.
Speaker 1 (16:32):
I love a good bag you guys have like a
lot of market days here or.
Speaker 2 (16:36):
We do so every Sunday in Bradden. There's a little
park up the top there called Hague Park. They always
do a markets in this past weekend actually did a
Winter Wonderland one which is actually quite nice. We've got
some out at Epic which is our showground. You've got
the bus Depot markets as well, so there's always markets
on every weekend. It's a good excuse to actually go
out and try a range of different food.
Speaker 1 (16:58):
Hot tip like markets. So usually you find these hidden
gems like usually a lot of good sweets exactly people
baking from home or whatever else.
Speaker 2 (17:05):
There's one place that I found through a market. It's
called Latinmpanada. Their tagline is nobody wants a small Empanada,
and they're right. And I thought they were just like
this little pop up place only doing in markets, but
they've actually got a storefront in Gungarland. They are the
friendliest people and they're impanadas. Their range is extensive and
they are fantastic. Yeah, if you're not doing anything, I mean,
(17:26):
you've got a big day plant today, definitely go and
check out Lampanada. Oh, we'll go check them out up
in Gunners. It is a bit of a it's a
little bit of a drive, but I mean it's a
bit of a I'm talking to.
Speaker 1 (17:35):
Someone from Melbourne that this is another thing I found.
Anywhere close to half an hour drive is a long drive.
Half an hour in Melbourne is a short drive. I
know that is. You are in heaven if you are
going somewhere for half an hour.
Speaker 2 (17:49):
So me complaining right now that gung Garland from here
is ten minutes ten minutes, is that unjustified?
Speaker 1 (17:57):
Yes?
Speaker 2 (17:58):
Yeah?
Speaker 1 (18:00):
I dream about a world in Melbourne where you could
get in the car and drive ten minutes to a destiny.
The only place you're getting ten minutes is your local
Woolworths around the corner. That's a ten minute drive.
Speaker 2 (18:11):
Yeah, okay, well maybe I should stop complaining it make
thank you so much for jumping on the potty and
coming in while you're visiting Canberra for the first time.
Speaker 1 (18:27):
That's all good.
Speaker 2 (18:29):
You're gonna have to come back up again, try a
bunch of different things, and when I come down to Melbourne,
we'll have to do a bunch of food stuff as well.
Are your big food challenge? Man? Do you like doing
food challenges or just taste tests.
Speaker 1 (18:40):
This is the thing everyone always asks, why don't you
do food challenges. I've dibbled and dabbled, but I enjoy
just eating and enjoying the food at a nice pace. Okay,
I'm not a slow eater, I'm not a fast eater,
but like I just want to enjoy the food.
Speaker 2 (18:53):
Yeah.
Speaker 1 (18:53):
Fuck I said. I'm just trying to spread the good
word of food.
Speaker 2 (18:55):
That's a good message, and that is our cult. We
will be starting soon. If you'd like to join, just
head over to either Dubs Eats Everything or come to
the served Instagram. Let us know that you'll be keen
to join the cult, and we'll let you know the
membership pricing sting a low prices, yeah, low, low prices
of four ninety nine, very cheap to start with. We'll
figure out the purse as well if you want to
donate more. But we'll get there eventually. There's one food
(19:18):
challenge that I want to do and I've been wanting
to do it for about a year now, and I'm
just waiting for the right time and I'm trying to
collect as much data, but I'm trying to figure out
what the best flavor shape is shape. Okay, Yeah, I'm
going to do it like a bracket. Yeah, so I'll
have to have people involved to help me figure out
which one is the winner of each category. Yep, But
do you have a top three flavor of shapes?
Speaker 1 (19:40):
My top flavor is definitely pizza. You can't go past
thank you.
Speaker 2 (19:44):
Whenever someone says a chicken crempy, I'm like, you are
just following.
Speaker 1 (19:48):
All chicken crimpies do slap though, I justy do. But pizza,
I feel like you can eat the whole packet, agreed.
Chicken crimpy sort of gets old.
Speaker 2 (19:56):
After a few yeah, true, Yeah, okay, so that's number one.
I've got a I've just got a little bracket here
and taking everyone's vote so I can figure out. So
you got one for one for pizza. Second would be
barbecue good good good.
Speaker 1 (20:09):
And then third, you know what, those nacho cheese ones
actually really good.
Speaker 2 (20:14):
Nato cheese I am not a huge fan of, but
they are quite underrated. They are a lot of people
just go ill, yuck, nacho cheese. No, the cheddar is
the bad.
Speaker 1 (20:23):
Yeah yeah yeah.
Speaker 2 (20:24):
Veggiemite and cheese is in my top three. Will is
an underrated flavor I do not like veggiemite. Call me
on Australian, but I did not like veggimine. It's just
it just tastes like salty beer or something. Man it is.
It's not a delicacy like, yeah, I just have. You
never tried the veggiemite and cheese shapes I have my.
Speaker 1 (20:48):
Yeah, I have, but no anything veggie might now I
sort of steer away from because I just don't. I
don't don't enjoy it.
Speaker 2 (20:53):
That's fair enough. Do you have a favorite spread, then
what you go to is here?
Speaker 1 (20:57):
It's on toast. It's peanut butter. Yeah, good peanut butter.
Natalabiscov obviously are amazing tune. But yeah, peanut butter is
where it's at.
Speaker 2 (21:05):
Peanut butter is where it's at. All right, I think
I've chewed your ear off about this shape. Thank you
so much for coming on now my pleasure. Okay, So
Duves and I were talking off Mike about our cult
that we're going to start because we're very very serious
(21:25):
about this, and you were proud of your little tagline
that you've just introduced. Apparently there's a story behind it.
Speaker 1 (21:34):
Well, like I said, I didn't pre plan this spread
the good word of food, Like it just sort of
come to me in like a vision. Yeah.
Speaker 2 (21:40):
No, we didn't plan actually making a cult at all.
Speaker 1 (21:42):
This was just out of know.
Speaker 2 (21:43):
Yeah, you've listened to a live brainstorm.
Speaker 1 (21:45):
I'm not wearing like a cloak or anything. I'm not
doing any of that stuff, you know. But the story is,
like I think I got it from my dad's been
watching this show called The Righteous Gemstones. It's like a
HBO comedy and it's sort of like like they're like,
I don't know if they're religious or I've only caught
parts of it passing by. When you're there, they're kind
of culty and it's like funny at the same time,
(22:07):
and I'm like, I think they're just taking the piss
out of colts.
Speaker 2 (22:10):
Yeah, but any actors in it that people would know.
Speaker 1 (22:13):
Yeah, Danny McBride. Oh okay, Danny McBride. He's like a legend,
like funniest, Yeah, you can imagine him. It's just a
dumb show.
Speaker 2 (22:21):
But it's well, that's how we're gonna have to treat
our food cult then.
Speaker 1 (22:26):
So yeah, that's it. I've got the curly hair like
Danny McBride, so I can start the cult. I'm good.
Speaker 2 (22:31):
You are food Danny McBride, Dann McBride, if you're listening
to this, I would love you to join my colt. Well,
I mean, well, he can't be Danny McBride in the cult,
but he can be I was gonna say he can
be Dubs, but now you're still going to know I
am duves W McBride.
Speaker 1 (22:47):
Well, there we go. That's it. I'm changing my name.
Speaker 2 (22:54):
Oh that's great. I can't wait to have this cad.
It's gonna be great. No, are we gonna have uniforms?
Is it just bibbs?
Speaker 1 (23:06):
Yeah, bib you gotta protect the clothes.
Speaker 2 (23:08):
Yeah exactly, So then yeah, yeah, smart bibbs with.
Speaker 1 (23:11):
My face on it, with the curl.
Speaker 2 (23:12):
Yeah yeah, that's the way to say. What's her cult name?
Is it going to be called dub McBride. Sure, yeah,
that's the name. Oh Man, there we go.
Speaker 1 (23:23):
Thank you, Thank you for having me.
Speaker 2 (23:25):
Man. 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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