September 20, 2023 • 30 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode, Mick is joined by Canberra food tiktoker and influencer, Lauren D'Monte of Her Foodblog!
- How did Lauren get into being a Canberra food influencer?
- What are some of Lauren's favourite places to eat in Canberra AND what are a few that she hasn't been to yet?
- The toughest question of Served history is asked... what is your favourite DISH?!
- September 26th is World Dumpling Day - so Mick and Lauren talk about their favourite places to get dumplings in Canberra!
- The Definition of a Dumpling... Mick learns something new.
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):
Laura.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 1 (00:04):
I have you hungry? This is this SAVS podcast.
Speaker 2 (00:07):
Hello and welcome back to Served, where we are serving
you up a ton of great foodie suggestions here in
the nation's capital. I am your host, Mick Carojuana. And
today today do I have a very special guest. Some
would say she even inspired me to do this podcast
in the first place, after stumbling across her TikTok many
(00:28):
moons ago. Her name is Lauren Demonte, but you may
know her as her food blog on Instagram and TikTok.
She's a Canberra food blogger. She is fantastic, got so
many great videos on both her Instagram and TikTok. Go
and check them out. But on today's episode, where we
chat obviously all about food, we talk about how she
got into being a food blogger, where her favorite places
(00:48):
she likes to go are, and what places she hasn't
been to yet that she needs to tick off her
bucket list. Spoiler Well, I won't spoil it entirely, but
one of those places is a Canberra people stick around
to find that out. Plus September twenty sixth is International
dumpling day, So of course we're going to chat dumps
and where the best are in the act, maybe your
(01:10):
best if I don't call them dumps. That is all
on the way and more in today's episode of Serve
a Lot of the time. I say that what inspired
the Serf podcast was mix bucket list, a list of
places that I wanted to do, sorry, list of places
I want to check out. It then kind of inspired me.
(01:31):
I was like, you know what, maybe I should start
telling people about this. But there has been another factor
that inspired me, and it is one person's TikTok. It
is called her food Blog, and I'm lucky today to
have the person who is in charge of this glorious account,
Lauren de Monty. Welcome, how are you.
Speaker 1 (01:46):
I'm good, Thank you, thanks for having me.
Speaker 2 (01:49):
Well, no, thank you for starting your TikTok. Because I
remember seeing it pop up on my full you page.
I was like, God, this is brilliant. I don't feel
like I see any of these in camber. You always
either the Sydney or the Melbourne. And when I saw yours,
I was like, oh my god, it's brilliant. And then
I thought, well, maybe I should do this for a podcast.
So thank you.
Speaker 1 (02:08):
Ah, thanks, that's really nice.
Speaker 2 (02:10):
How long have you been doing the TikTok and social
media sort of stuff.
Speaker 1 (02:13):
I've only been doing well, I've only been doing my
TikTok for a year and a half, okay, and then
I started it started last year and then I've been
having my I've got my Instagram as well, but I
started that in like after I left high school. I
think so like twenty thirteen okay, yeah, and then it
kind of was just some place for me to do
my food photography and post it on there, and it
(02:35):
was just kind of like nothing much. And then TikTok
was coming out through covid and then I just thought, oh,
I don't know, make a TikTok. I don't know. I
just thought of it and I was like I could
do a video.
Speaker 2 (02:45):
It was a spur of the moment thing. You're like, well,
I'm already making half the videos for my Instagram.
Speaker 1 (02:49):
Yeah, and I'd turn into vidio TikTok. Wow.
Speaker 2 (02:52):
That's also I didn't realize that you started so long ago,
near on ten years on your Instagram. Yeah yeah, wow.
What have you when it comes to sort of being
a I don't want to use the word influenza, but
I'm going to use it. How have you found, like
since then, how have times changed.
Speaker 1 (03:10):
I think it's a lot easier to grow on TikTok,
and I've with the reach you can get on TikTok.
I've just noticed that just the growth is just exponential.
Thank you. And yeah, so I think I don't know.
I think I guess covid changed things a lot. And
(03:30):
it wasn't like I was posting on Instagram really often
and I was really trying to like get myself out there.
It was really just a side thing for me. But
with TikTok, I don't know. I posted like maybe six
videos or something, and then the first one I mean sorry,
and then like there was one after that that just
I don't know, it's just easier to get like traction
and reach people. So it kind of just after TikTok
(03:52):
kind of went.
Speaker 2 (03:53):
There was just one video that kind of just blew
up or was it like all the videos.
Speaker 1 (03:58):
It was like there was one I think I'd been
posting for two months, okay, and then I had a video.
The first video that got it was like I think
forty thousand views initially overnight, and it was for Potato
Corner the city and it was just me and my sister.
We were feeling like hot chips and we just went
(04:20):
and I just thought, oh, I'll film a little video whatever.
Didn't really think anything of it. And then then I
think that I posted it, and then that night I
just checked my TikTok. Yeah, and I was like ky.
I was like, what the hell is going on?
Speaker 2 (04:37):
Oh my god?
Speaker 1 (04:38):
Then yeah, So then that was like the first one
and it got and then it kind of just grew
from there. Really cool.
Speaker 2 (04:45):
Yeah, it's very exciting when you do come back onto
TikTok and you've got so many likes and everything. Yeah,
I can't relate from videos. I probably have more likes
on comments that I've left on videos than I do
actual videos. So when I get my TikTok up and
it says you've got forty likes, I'm like, oh, now
we go on viral. And then I realized, no, it's
(05:06):
someone else doing all the work and I've just made
a dumb little comment.
Speaker 1 (05:09):
But I've heard that that's a good way to sort
of create a community, is to keep posting on people's
content that you like.
Speaker 2 (05:17):
Okay, so keep being a menace, is what you're saying.
Speaker 1 (05:20):
In a menace?
Speaker 2 (05:20):
All right, prepare to have so many comments on your
videos now, it's just all you're going to see is
just okay, Mick, Mick, Mick, go away. I'm going to
get blocked by the time. No, that's awesome. That just
one little video just kind of blew up for you. Yeah,
and you've just kind of explored that. Is that something
that you might want to do? I mean full time eventually,
just focus on blogging, I guess yeah.
Speaker 1 (05:39):
Absolutely. I love food photography and I love the hospitality
industry and I just love being in that space. So
absolutely I would love that.
Speaker 2 (05:49):
Yeah, you talk about food photography. For someone who's not
good at taking photos, I do try my best. You'll
probably see them on the Instagram and if someone ever
goes that's a really good photo, I'm like, thank god.
Do you have any tips on food photography and just
making sure you get the right angles or the right
light or what's your tips? What's your secret?
Speaker 1 (06:09):
I would like to preface that I am not a
food photographer. I'm self proclaimed. I think lighting. Lighting is everything. Clearly,
natural lighting is the best. But if you can't get
that then just do your best.
Speaker 2 (06:28):
I have found a few times in a few restaurants
the lighting's real dim and I'm like, I can't get photos.
I have to like I went to Corrella Bar the
other week.
Speaker 1 (06:37):
Oh I've always wanted to try that.
Speaker 2 (06:39):
Oh you got to go gorgeous they do. I think
the best thing I've ever eaten in Canberra. It's called
like a little knocko Frito. It is like probably what
you put it in your mouth. It's just one little
bite and it's got like cheese on the inside and
then prosudo on top. And yes, if you get the
set menu, it's part of that. The problem is you
(06:59):
only get one, whereas I could probably eat them like
chicken nuggets, you know, just have six of them in
the one go. But the lightning was real dim and
someone trying to get photos and I just didn't feel right.
So maybe I just need to be a bit of
a menace and kind of like put the flash on,
flash on.
Speaker 1 (07:15):
That's also another tip. You have to not care what
other people think, because you really do have to just
stand up in front of everyone and get your flash
out and not care.
Speaker 2 (07:25):
Is there any tips you could tell any sort of
other upcoming food bloggers on how to get past that
little first hurdle, because it took me a long time
to finally just go I don't give a shit. Yeah,
you judge me what you want. I'm still going to
take photos and still going to eat this food.
Speaker 1 (07:40):
Yeah, any tips, I think you have to start small
and then you just have to keep putting yourself out
of your comfort zone. Yeah, you know, maybe you try
a few videos without the flash, and then maybe one
with the flash, and then yeah, just get more comfortable
with putting yourself out there.
Speaker 2 (07:56):
So experiment.
Speaker 1 (07:57):
Yeah. I also heard another there was this influencer that
was saying how that food photography and like taking photos
of your food is like a form of like prayer,
It's like appreciation, okay, food, and you just have to
be you just have to remind yourself, yep of what
you're doing and why you like it, then why you
want to do it, and then just not care what
(08:18):
anyone else thinks.
Speaker 2 (08:19):
Words of wisdom. Okay, Well, let's stop talking about taking
picts of the food and let's talk about actually eating
the food. What are some of your favorite places to
eat in camera? So it's a broad question and I'm sorry,
but it's a question I got to ask.
Speaker 1 (08:38):
Yeah, and I think there's there's different layers to it,
for sure, because there's like the greasy you know, you
just want like a broad burger. Yes, that is like
my go to.
Speaker 2 (08:48):
Okay, what one though?
Speaker 1 (08:50):
I really like the chicken and I normally get it
no bacon with blue cheese.
Speaker 2 (08:55):
Oh, you might be the first person I've ever met
who gets blue cheese on their broad burger.
Speaker 1 (09:00):
My friend got me onto it and I never looked back. Really,
it's so good and it's subtle. I also love blue cheese,
so I like it to punch me in the face. Okay,
but this is subtle, but I like it. It's good,
all right.
Speaker 2 (09:13):
I normally go the Perry Perry. Maybe I'll give this
one a go.
Speaker 1 (09:17):
I think the chicken is superior. The chicken burger is superior.
Speaker 2 (09:21):
Well it's the Perry Perry is still chicken. It's just
the crumbed chicken rather than the grilled chicken.
Speaker 1 (09:25):
Yeah.
Speaker 2 (09:25):
So I'm still with you on the chicken family. But yeah, okay,
I'm gonna have to go and give this grilled chicken
with blue cheese ago. Yeah, for sure, I'm nervous.
Speaker 1 (09:33):
Yeah, no, don't be nervous. It's embraceive. Where else I
really like kim Chi in the city on Bundus Street.
It's Korean restaurant. I love that restaurant. I could eat
there every day. And one else I really I like Kintai.
I think that's a chain.
Speaker 2 (09:50):
Yeah, I thought they shut a while ago. Maybe I'm no.
They move, they move, that's it. And I'm also thinking
of Jamie Oliver's restaurant around by Jamie.
Speaker 1 (09:59):
Don't no, he doesn't, He'll be right. I also really
like on Zemi. Oh yeah, yeah, I think that's how
you say it.
Speaker 2 (10:08):
They just won an award as well, didn't they for
one of the Best? Or do they get nominated for
best restaurant in the country?
Speaker 1 (10:13):
So, oh my god in the country. Well, I don't
in the country.
Speaker 2 (10:18):
I'm sorry.
Speaker 1 (10:19):
They on the podcast.
Speaker 2 (10:22):
Okay, hold up now, I'm worried.
Speaker 1 (10:25):
Now it's Cambra's Best, Camera's best.
Speaker 2 (10:28):
Good on them, Good on them?
Speaker 1 (10:29):
So what do they do there?
Speaker 2 (10:30):
Because I've never been?
Speaker 1 (10:31):
Oh? I for me, I love a good share plate,
menu situation, and I like a dim for the atmosphere.
I like a dim room.
Speaker 2 (10:40):
Okay for the food photography.
Speaker 1 (10:42):
No, but I just like the vibe there. They've got
little booths. They also have like a speakeasy bar underneath.
Oh nice, which is really cool. I think it's called
Red Doll but it's attached okay restaurant. But I also
when I went there, I think they also changed their
menu seasonally. I do like one place so it's like
(11:02):
fairly often and it's kind of like modern Australian with
Asian influence but also Mediterranean or a bit of everything. Yeah.
I think we had like a barrada with seaweed and
then yeah, it was like it was so good though,
but it was like three worlds.
Speaker 2 (11:23):
All coming together.
Speaker 1 (11:24):
Yeah.
Speaker 2 (11:24):
I'm always worried when people got something different with barrata
because I am. I am really in love with it
at the moment. But I mean it's just opening the
brata and then putting on the bread and that's all
I really do. H I tried it in the past
ones it's good, but barata and seaweed. Yeah yeah, well
if you say it's good, then it was really good.
It was so good. It's in Kingston, but it's not
(11:44):
on the Kingston Foreshore. It's not where the Superman is,
which is that's turning into like a really nice precinct there.
They've got so many nice restaurants there. If you've not
been to that sort of area, definitely go. But it
seems that you need to check out on ZM. Looks good.
I'm checking out the menu. Now. What about Because I
mentioned before the Naco frito from Corrella Bar being my
(12:06):
favorite actual dish, do you have a favorite dish.
Speaker 1 (12:09):
As well from there or just in general anywhere? Ah,
that's a tough one.
Speaker 2 (12:14):
It is a tough One'll put some waiting music in here.
Speaker 1 (12:18):
Yes, I don't know. Plugging like chains is just I
don't know.
Speaker 2 (12:24):
It does feel like you are cheating on the local,
all the locals, but they're here, so I don't say it.
If it's your favorite, it's your favorite.
Speaker 1 (12:34):
Yeah, that's true. I think one of well, the first
one that's coming to mind is the soft shell chili
crab from a die That's so good. That's amazing, that dish.
Speaker 2 (12:46):
I get it every time, So that one, if it's
the only one that kind of comes to mind. That's
why this one question. I don't think I've asked anyone
in this before. So I'm you're like a mouse right
now and I'm experimenting on the mouse by asking you
this question. So I'm sorry that I've really thrown you
under the bus. But I feel like asking someone what
(13:07):
their favorite dish is. Don't I don't want them to
prep it. I kind of want them just to go, well,
this is the first one that comes to mind, because
then it is their favorite. If they have to sit
there and think, oh, this, oh, this woman is really good. Yeah,
I don't you're thinking too much. Yes, got to go.
What's on the top of your noggan? It is a
soft shell crab from Kintai. Then that's your favorite. That's
(13:27):
my favorite dish of all time?
Speaker 1 (13:29):
Is?
Speaker 2 (13:30):
Did I make it a little list?
Speaker 1 (13:32):
No?
Speaker 2 (13:32):
I didn't. It's from this place in Sydney. It's called
mister Wongs.
Speaker 1 (13:36):
Could we choose a dish not from Canberra? Sorry, you
can choose a dish from I was thinking just Canberra.
Speaker 2 (13:42):
Let's do both, because my favorite dish in camera is
now the Yogo Frito. It was formerly the prawn toast
from Mawk's in Kingston. But if we're talking all time,
it's a dish from mister Wongs in Sydney, and I've
forgotten what it is that it was bloody fantastic.
Speaker 1 (14:02):
I've always wanted to try missed songs.
Speaker 2 (14:04):
Oh my god, you gotta go. Yeah, it's a bit
scary because you have to pay before you go, and
I definitely recommend booking. Oh, but it was a beautiful experience.
Speaker 1 (14:13):
Yeah.
Speaker 2 (14:14):
The food was where my girlfriend and I got sat.
We got sat next to this American who had just
flown in and it was just a little bit ob noxious.
Hope he's doing well. God, he was just loud. But
the food was just gorgeous.
Speaker 1 (14:26):
So you have to pay before, so it's like a
set menu, can only get certain things.
Speaker 2 (14:31):
No, it wasn't a set menu, so it was more
it wasn't paid before. It was more like a deposit,
so you had to put down I believe.
Speaker 1 (14:38):
Your arm and your meniscus basically. Yeah.
Speaker 2 (14:40):
No, that's what I had to do. That's why I'm
still in this brace right now because I'm still recovery. No,
I think it was you have to put one hundred
per person down. Yeah, and then at the end, depending
what you'd bought, it would come off it and Amber
and I went way. I'm not realizing it, but it
was good. I'm going to get photos up for you
and I can show you.
Speaker 1 (14:59):
I've always wanted to try one of my well, this
dish that comes to mind if we're talking outside Canberra.
It's also in Sydney, Okay. And it was this Tira massou,
but it was like Tira Massoux on steroids. It was
like there was like a brownie layer, and then there
was the cream layer, and then there was this like
crisp chocolate layer, and then there was like bubble crispy,
(15:23):
I don't know, and then it was like more cream
and it was served on dry ice and it was
a whole thing and it was I will never forget it.
And it was from the boat shed in Sydney.
Speaker 2 (15:33):
When you're putting dry I said it, you are very boogie.
Speaker 1 (15:36):
It was very boy.
Speaker 2 (15:38):
This was this is the dish that I'm talking about.
I can't it is pork. I think it is pork belly,
but it is. My good friend here at the radio station, Jake,
recommended this and it is so good. They also had
this was the.
Speaker 1 (15:52):
Calamari.
Speaker 2 (15:53):
That's the one got you know more than me. It's
like you were there. We got duck pancakes as well,
and that we got an array of dumplings. As well.
They were gorgeous. So mister Wong's in Sydney is my
favorite restaurant of all time. Well there you go. Well,
well I'm really just learning a lot about not anything myself,
but that I don't remember things, and I'm glad that
(16:13):
I've got you here to help me. Are there any
places that you haven't checked out yet that you want to?
Are they You've got some sort of bucket list yourself?
Speaker 1 (16:27):
Colla good. Yeah, I've wanted to try that place for
a white ever since it opened. And it's funny how
you just like goblink Yeah when you ask a question.
I feel like there was another one that was open.
It was similar to Corella, but was its next to
it was on Braden. Maybe have a google because there
(16:48):
was two that was Corrella Bar and then.
Speaker 2 (16:50):
There was Chez Ferice.
Speaker 1 (16:52):
No, I have been there before, but it's next to
that backpack. No another one over.
Speaker 2 (17:00):
Like no Biting Booze Freaking.
Speaker 1 (17:04):
No, I haven't been to freaking yet.
Speaker 2 (17:07):
What I know?
Speaker 1 (17:09):
How have you not been a freaking? Is that a?
Is that blasphemy?
Speaker 2 (17:13):
I feel like I feel like it a little. It
really is. Freaking is slowly becoming like a Canberra staple,
not only because of the replace that they've got in Brandon,
but because of the food truck as well. The food
truck is at all events. They did the Forageer a
couple of months ago and they had a special thing there.
It was a cob loaf, like an individual cob loaf
with three chicken strips. Gorgeous. Oh and I started a
(17:36):
campaign to try and get them to bring it back
to the menu and they said they would, but they
don't think they have yet. So we keep going.
Speaker 1 (17:42):
Well, have you not been to freaking? I haven't been.
Speaker 2 (17:47):
Are you from Canberra?
Speaker 1 (17:48):
Yes? What are you doing, Lauren? You just moved here?
Speaker 2 (17:53):
I would have gone that's oh my god.
Speaker 1 (17:55):
Oh okay, so that's my homework.
Speaker 2 (17:57):
Yes, freaking How often do you get to like go
out and try different places? Do you set yourself like
a one a week, two a week or is it
kind of just you know, whenever the moment's right, you're like,
you know what I'm going out for Giner tonight?
Speaker 1 (18:07):
Yeah, it's normally. I love going out for dinner. So
if I'm catching up with friends, it's going out for dinner,
and I try and convince them to come with me
to a new place. Then I can do a little
food blog. But so it works out to be one
a week. I guess, Okay, some weeks i'll have Like
next week, I've got two food blog events. Oh nice,
(18:30):
So yeah, so it kind of I'll just film those.
So one, two, two or three a week?
Speaker 2 (18:37):
Yeah, maybe four, treat yourself one a day.
Speaker 1 (18:40):
It's actually hard trying to figure out my grocery shopping
because I'm out all the time, and so if I
buy groceries, it just happens. Oh, someone will ask me
to do a food blog or something, and then I
won't have dinner for three days in my apartment and
then I'm.
Speaker 2 (18:56):
Like these vegetables a date and gone.
Speaker 1 (19:00):
Flog with an empty fridge.
Speaker 2 (19:01):
Most of the time, I when I used to live
on my own, I didn't go out too often because
I'd always make things at home. But since moving back
in with my parents, I don't feel like I am
wasting any food because they're going to eat it anyway. Yeah,
so I go out, as the word you used at
the top of the episode exponentially, that is, how much
like I'm about to go out tonight, and I went
out yesterday, and I'm going out tomorrow night. You know what,
(19:23):
Let's go out Saturday night as well. This disposable income
is crazy. There's a little segment that we do on
this podcast. It's called International Food Day. I've got a
little trumpet sound effect. Don't have it on me now,
but I'll put it in post right here. How good
does that sound?
Speaker 1 (19:44):
Wow?
Speaker 2 (19:45):
I know it's like we are the King and Queen
are arriving. Oh the fanfare. But one that is coming up,
and it is coming up very shortly, September twenty sixth.
It is World Dumpling Day. What a day. I feel
like there are a lot of food days in the calendar.
I get a lot very confused because sometimes I say national,
sorry international, but it's just America who celebrates. But they
(20:08):
are the world in their eyes. But this one is
a true international day. It's got the word world in
the title, so of course we're all going to celebrate them.
So I thought we could rattle off a few of
our favorite dumpling places or places you can get dumplings
here in the act. My favorite one is and I
always mention it's Little Sister, but it's Lazy Sue.
Speaker 1 (20:29):
Oh my god, I'm gonna say the same thing.
Speaker 2 (20:33):
Lazy Sue is phenomenal. I also like the name because
my mum's name is Sue. But I just whatever you do,
even if you don't get the dumplings, whatever they do
there is just gorgeous.
Speaker 1 (20:44):
Another well, how do I say this, because, as I
mentioned before, I'm a food blogger with an empty fridge,
but I always have frozen dumplings. That's good fame on hand,
I always have dumplings on hand, But I think going out,
I just love the sea beaded dumplings, and I love
that you can see them making it. How cool is
it vibe?
Speaker 2 (21:05):
I remember when I first went there, I was I
was a bit worried. I'm like, I don't want to
see them making it, because what if they do something
that I don't like. But that was just me being
a dumb little kid, because it is a glorious thing
for them to watch, and they've got so many different
flavors too. They've also just I don't think it is related,
but there's now a dumpling house in Tagrino. It's just
(21:27):
called the Dumpling House, so I don't think it is related,
but they do some really nice dumplings there as well.
A Kiba in the city as well. Beautiful, I'm pretty sure. Oh,
they have like a little snack menu during the day.
I think you might be able to get some dumplings
on it, but if not, then go for lunch or dinner.
Gorgeous super Bow in Dixon.
Speaker 1 (21:47):
Oh yeah, I know you normally only.
Speaker 2 (21:49):
Go for the Bow. Yes, dabble in the dumps.
Speaker 1 (21:52):
Oh okay, I have only gone for the Bow there.
Speaker 2 (21:55):
And the dumplings are very good, unless I call them
dumps because that makes it very attractive.
Speaker 1 (22:01):
Did you just say that?
Speaker 2 (22:02):
Thank you for not hearing me say thank goodness?
Speaker 1 (22:06):
Getting too comfortable.
Speaker 2 (22:08):
I could have just kept going and you wouldn't have
noticed until you listen back to this. But now anyway,
it doesn't really matter. There's also two that I haven't
tried yet. They're on my bucket list. One is XO
in Narabunda.
Speaker 1 (22:21):
That's another place I'd love to try.
Speaker 2 (22:23):
I'm so glad. I always feel bad when I say
I haven't tried places. But having you on and you
going I haven't been to you know, you know this
place that everyone talks about, you know, freaking I think
it's called I haven't been. It makes me feel better.
That you know, you can only fit so much into
your stomach. But XO looks gorgeous and I really like
(22:44):
the look of it. And then one that I'm tasting
very soon is the Catman do Momo house in Civic
as well, because a momo is also just a dumpling
bit like from Tibetan Nepaul. Yeah, and every dumpling is
a good dumpling.
Speaker 1 (22:59):
Yes, I agree.
Speaker 2 (23:00):
What you go to apart from going out? Like you said,
you're freeze, you're freezy. You open it up. It just
dumplings falling on the floor. What sort of dumplings do
you have at home?
Speaker 1 (23:09):
Uh? It's prawn prawn coosa?
Speaker 2 (23:12):
Oh wait is a dio?
Speaker 1 (23:16):
Oh? What do you say?
Speaker 2 (23:17):
No? No, is that a technically a dumpling?
Speaker 1 (23:20):
Yeah? No, what do you Oh? Wait what I'm confused.
Speaker 2 (23:24):
I didn't know that was technically a dumpling.
Speaker 1 (23:27):
Have I got it wrong? What would you say? Is
it gooza its own thing?
Speaker 2 (23:30):
Yeah?
Speaker 1 (23:31):
I would just say it's dumpling.
Speaker 2 (23:34):
It kind of is a dumpling. It's the same form,
just a different shape.
Speaker 1 (23:40):
Maybe I'm wrong. So what is a pork like bun?
Is that a dumpling? Because I would say that's like
a dumpling.
Speaker 2 (23:48):
I again, I'd think that it's own thing.
Speaker 1 (23:50):
It's pork buns.
Speaker 2 (23:52):
Well, okay, I'm going to look this up right now,
we are all learning this is like this is the
Sesame Street of of episodes. Okay, is a gioza a dumpling?
Well done?
Speaker 1 (24:09):
It is?
Speaker 2 (24:09):
They are hell you learn something new every day. Okay, Well,
now we're going to try porun.
Speaker 1 (24:15):
I just never even thought of it not being a dumpling.
Speaker 2 (24:18):
I just I just thought it was poor buns are
dumplings as well. This brings my mind up just so
many things I was looking. I was writing this list
of places for dumplings. I didn't realize I could go
into so many different came everything can be a dumpling.
Speaker 1 (24:36):
Then it's about bun dumplings, Nash, I don't think so,
because it's not enclosed.
Speaker 2 (24:42):
You are about my world. Oh my god. It is
a type of field bun or bread like dumpling.
Speaker 1 (24:56):
Yeah. So I think maybe the term dumpling is a
little bit more broad.
Speaker 2 (25:00):
Does that mean a taco's are dumpling?
Speaker 1 (25:02):
No, well, you know Mexican dumbling.
Speaker 2 (25:06):
If someone started marketing them as Mexican dumplings, Cook line.
Speaker 1 (25:10):
And sing it the mini tacos. Wow.
Speaker 2 (25:13):
Okay, Well this has just blown that day out so
much because I was just going to go for if
it's said on the menu, dumpling, a dumpling. But now
I could get a pork bun, I could get a
bow bun, I could get a giosa.
Speaker 1 (25:28):
I also love cocoa and g Garland. They do really
good gyozas.
Speaker 2 (25:33):
Okay, and we know we can celebrate that too. How
do you spell that? Sorry?
Speaker 1 (25:38):
Cockroa ko o ka o r o.
Speaker 2 (25:44):
I think did they just open up?
Speaker 1 (25:46):
No, they've been here for years. Yeap.
Speaker 2 (25:49):
I thought maybe they were the ones at the top
in the new area in Gungarland.
Speaker 1 (25:53):
No, they're near the coals and I go there all
the time.
Speaker 2 (26:00):
Again, does she know your order?
Speaker 1 (26:02):
No? I kind of switch it up, but it's normally
the chicken katsu meal or.
Speaker 2 (26:07):
Okay, I don't have anything planned for lunch. That first
station is very close to gungal And, so maybe I'll
go and get that again. I'm a south Side boy,
so a lot of time people mention things in Northside.
I'm just like, I'm lost, I'm confused. All right, I
think we've covered it all I've learned so much today
I never.
Speaker 1 (26:27):
Expected to learn.
Speaker 2 (26:28):
So look at us.
Speaker 1 (26:29):
Go.
Speaker 2 (26:31):
If I ever get confused about other things, I'm just
going to get you back on and just turn the
MIC's on. We're just going to have a conversation and go. Okay,
the age old question hot dog is it a sandwich?
I don't know. I don't think of hot dogs are sandwich.
If anyone says a hot dogs a sandwich, I feel
like you're wrong. But anyway, Lauren, thank you so much
for coming on today. It has been a pleasure speaking
to you and just learning about how you kind of
started this off as a fun little side not even
(26:54):
a side hustle, just to you enjoy taking photos of food,
and now you are one of the best tick here
in Canberra when it comes to recommending food. So if
you haven't checked out Lauren's both Instagram and TikTok, go
and do it. I will tag her when we put
this video up and just enjoy all the pictures and
everything that she puts up because it is something you
won't regret. Thank you so much for coming on.
Speaker 1 (27:15):
Thank you so much for having me. I had a
lot of fun.
Speaker 2 (27:18):
I'm definitely going to get you back on y oh wait,
wait wait, I can't stop it yet because you've got
a new song coming out soon. You are also a singer.
How did I forget to talk about this? You are
a jack of all trades. She knows Gioza's and she sings.
(27:41):
What more could you want? Tell us a little bit.
Speaker 1 (27:43):
About the song okay? Well, this song is called when
You Call Okay, and it's coming out in a few weeks.
There's not a release date yet, but you can follow
my page where I promote my music is Lauren Demntyye.
Just one word, but tell you I've been working on
this song for it's probably a bit less than a year.
(28:06):
It's quite a process. Also, working full time and trying
to do it is a process in itself.
Speaker 2 (28:12):
Of course, a lot of late nights and weekends.
Speaker 1 (28:16):
And so I've been working with guy from Amberley's Studios
and we've been producing it together and he's been my
right hand. He's so good. And yeah, I wrote this
song and it's about not picking up when they try
and come back into your life. Nice.
Speaker 2 (28:34):
Yeah, I like that. I like that. This isn't your
first song either.
Speaker 1 (28:37):
By the way, No, it's my second one.
Speaker 2 (28:39):
If people would like to listen to your first song,
Where could they go and find it?
Speaker 1 (28:42):
Yeah, so it's on Apple Music and Spotify on all platforms.
Speaker 2 (28:45):
Beautiful, what's the first song called?
Speaker 1 (28:47):
Then the first song is called the worst Part?
Speaker 2 (28:49):
All right, well, I'm going to go check it out.
I'm going to go eat some chicken cut food from
Copper Oat and I'm going to listen to your song.
Speaker 1 (28:56):
Nice.
Speaker 2 (28:56):
I'm just going to be engulfed by we think to say.
I'm going to go. I'm turning the mics off. I'm sorry.
Speaker 1 (29:04):
Well that's it.
Speaker 2 (29:05):
You filled up on all the food content.
Speaker 1 (29:07):
You could still a little package. Check out other.
Speaker 2 (29:10):
Episodes or follow Our Instagram page serves double Underscore podcast. Okay,
we have a duty as food recommends. Is that the
word food suggestors when people come to us to recommend
places to eat? Proclaimed, we have a duty to recommend
(29:34):
all the places. But I think people forget that we
are only human. We can only eat so much. I
know in a week, Look, we'll get there. We'll get
there and you'll get the freaking one day.
Speaker 1 (29:48):
Maybe we need a you I help you help me
situation and we need to like try places.
Speaker 2 (29:56):
We set a weekend aside. Rather than one day a week,
we said weekend and we just we take each other
to different places. So I'll pick one off your list
that you haven't tried, and you pick one off my list,
and then we go from there.
Speaker 1 (30:08):
Yeah I think so, yeah nice. I feel like that's
the way we work smarter, not harder, yes.
Speaker 2 (30:14):
And be hungrier not fuller. God put that on a
T shirt.
Laura.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 1 (00:04):
I have you hungry? This is this SAVS podcast.
Speaker 2 (00:07):
Hello and welcome back to Served, where we are serving
you up a ton of great foodie suggestions here in
the nation's capital. I am your host, Mick Carojuana. And
today today do I have a very special guest. Some
would say she even inspired me to do this podcast
in the first place, after stumbling across her TikTok many
(00:28):
moons ago. Her name is Lauren Demonte, but you may
know her as her food blog on Instagram and TikTok.
She's a Canberra food blogger. She is fantastic, got so
many great videos on both her Instagram and TikTok. Go
and check them out. But on today's episode, where we
chat obviously all about food, we talk about how she
got into being a food blogger, where her favorite places
(00:48):
she likes to go are, and what places she hasn't
been to yet that she needs to tick off her
bucket list. Spoiler Well, I won't spoil it entirely, but
one of those places is a Canberra people stick around
to find that out. Plus September twenty sixth is International
dumpling day, So of course we're going to chat dumps
and where the best are in the act, maybe your
(01:10):
best if I don't call them dumps. That is all
on the way and more in today's episode of Serve
a Lot of the time. I say that what inspired
the Serf podcast was mix bucket list, a list of
places that I wanted to do, sorry, list of places
I want to check out. It then kind of inspired me.
(01:31):
I was like, you know what, maybe I should start
telling people about this. But there has been another factor
that inspired me, and it is one person's TikTok. It
is called her food Blog, and I'm lucky today to
have the person who is in charge of this glorious account,
Lauren de Monty. Welcome, how are you.
Speaker 1 (01:46):
I'm good, Thank you, thanks for having me.
Speaker 2 (01:49):
Well, no, thank you for starting your TikTok. Because I
remember seeing it pop up on my full you page.
I was like, God, this is brilliant. I don't feel
like I see any of these in camber. You always
either the Sydney or the Melbourne. And when I saw yours,
I was like, oh my god, it's brilliant. And then
I thought, well, maybe I should do this for a podcast.
So thank you.
Speaker 1 (02:08):
Ah, thanks, that's really nice.
Speaker 2 (02:10):
How long have you been doing the TikTok and social
media sort of stuff.
Speaker 1 (02:13):
I've only been doing well, I've only been doing my
TikTok for a year and a half, okay, and then
I started it started last year and then I've been
having my I've got my Instagram as well, but I
started that in like after I left high school. I
think so like twenty thirteen okay, yeah, and then it
kind of was just some place for me to do
my food photography and post it on there, and it
(02:35):
was just kind of like nothing much. And then TikTok
was coming out through covid and then I just thought, oh,
I don't know, make a TikTok. I don't know. I
just thought of it and I was like I could
do a video.
Speaker 2 (02:45):
It was a spur of the moment thing. You're like, well,
I'm already making half the videos for my Instagram.
Speaker 1 (02:49):
Yeah, and I'd turn into vidio TikTok. Wow.
Speaker 2 (02:52):
That's also I didn't realize that you started so long ago,
near on ten years on your Instagram. Yeah yeah, wow.
What have you when it comes to sort of being
a I don't want to use the word influenza, but
I'm going to use it. How have you found, like
since then, how have times changed.
Speaker 1 (03:10):
I think it's a lot easier to grow on TikTok,
and I've with the reach you can get on TikTok.
I've just noticed that just the growth is just exponential.
Thank you. And yeah, so I think I don't know.
I think I guess covid changed things a lot. And
(03:30):
it wasn't like I was posting on Instagram really often
and I was really trying to like get myself out there.
It was really just a side thing for me. But
with TikTok, I don't know. I posted like maybe six
videos or something, and then the first one I mean sorry,
and then like there was one after that that just
I don't know, it's just easier to get like traction
and reach people. So it kind of just after TikTok
(03:52):
kind of went.
Speaker 2 (03:53):
There was just one video that kind of just blew
up or was it like all the videos.
Speaker 1 (03:58):
It was like there was one I think I'd been
posting for two months, okay, and then I had a video.
The first video that got it was like I think
forty thousand views initially overnight, and it was for Potato
Corner the city and it was just me and my sister.
We were feeling like hot chips and we just went
(04:20):
and I just thought, oh, I'll film a little video whatever.
Didn't really think anything of it. And then then I
think that I posted it, and then that night I
just checked my TikTok. Yeah, and I was like ky.
I was like, what the hell is going on?
Speaker 2 (04:37):
Oh my god?
Speaker 1 (04:38):
Then yeah, So then that was like the first one
and it got and then it kind of just grew
from there. Really cool.
Speaker 2 (04:45):
Yeah, it's very exciting when you do come back onto
TikTok and you've got so many likes and everything. Yeah,
I can't relate from videos. I probably have more likes
on comments that I've left on videos than I do
actual videos. So when I get my TikTok up and
it says you've got forty likes, I'm like, oh, now
we go on viral. And then I realized, no, it's
(05:06):
someone else doing all the work and I've just made
a dumb little comment.
Speaker 1 (05:09):
But I've heard that that's a good way to sort
of create a community, is to keep posting on people's
content that you like.
Speaker 2 (05:17):
Okay, so keep being a menace, is what you're saying.
Speaker 1 (05:20):
In a menace?
Speaker 2 (05:20):
All right, prepare to have so many comments on your
videos now, it's just all you're going to see is
just okay, Mick, Mick, Mick, go away. I'm going to
get blocked by the time. No, that's awesome. That just
one little video just kind of blew up for you. Yeah,
and you've just kind of explored that. Is that something
that you might want to do? I mean full time eventually,
just focus on blogging, I guess yeah.
Speaker 1 (05:39):
Absolutely. I love food photography and I love the hospitality
industry and I just love being in that space. So
absolutely I would love that.
Speaker 2 (05:49):
Yeah, you talk about food photography. For someone who's not
good at taking photos, I do try my best. You'll
probably see them on the Instagram and if someone ever
goes that's a really good photo, I'm like, thank god.
Do you have any tips on food photography and just
making sure you get the right angles or the right
light or what's your tips? What's your secret?
Speaker 1 (06:09):
I would like to preface that I am not a
food photographer. I'm self proclaimed. I think lighting. Lighting is everything. Clearly,
natural lighting is the best. But if you can't get
that then just do your best.
Speaker 2 (06:28):
I have found a few times in a few restaurants
the lighting's real dim and I'm like, I can't get photos.
I have to like I went to Corrella Bar the
other week.
Speaker 1 (06:37):
Oh I've always wanted to try that.
Speaker 2 (06:39):
Oh you got to go gorgeous they do. I think
the best thing I've ever eaten in Canberra. It's called
like a little knocko Frito. It is like probably what
you put it in your mouth. It's just one little
bite and it's got like cheese on the inside and
then prosudo on top. And yes, if you get the
set menu, it's part of that. The problem is you
(06:59):
only get one, whereas I could probably eat them like
chicken nuggets, you know, just have six of them in
the one go. But the lightning was real dim and
someone trying to get photos and I just didn't feel right.
So maybe I just need to be a bit of
a menace and kind of like put the flash on,
flash on.
Speaker 1 (07:15):
That's also another tip. You have to not care what
other people think, because you really do have to just
stand up in front of everyone and get your flash
out and not care.
Speaker 2 (07:25):
Is there any tips you could tell any sort of
other upcoming food bloggers on how to get past that
little first hurdle, because it took me a long time
to finally just go I don't give a shit. Yeah,
you judge me what you want. I'm still going to
take photos and still going to eat this food.
Speaker 1 (07:40):
Yeah, any tips, I think you have to start small
and then you just have to keep putting yourself out
of your comfort zone. Yeah, you know, maybe you try
a few videos without the flash, and then maybe one
with the flash, and then yeah, just get more comfortable
with putting yourself out there.
Speaker 2 (07:56):
So experiment.
Speaker 1 (07:57):
Yeah. I also heard another there was this influencer that
was saying how that food photography and like taking photos
of your food is like a form of like prayer,
It's like appreciation, okay, food, and you just have to
be you just have to remind yourself, yep of what
you're doing and why you like it, then why you
want to do it, and then just not care what
(08:18):
anyone else thinks.
Speaker 2 (08:19):
Words of wisdom. Okay, Well, let's stop talking about taking
picts of the food and let's talk about actually eating
the food. What are some of your favorite places to
eat in camera? So it's a broad question and I'm sorry,
but it's a question I got to ask.
Speaker 1 (08:38):
Yeah, and I think there's there's different layers to it,
for sure, because there's like the greasy you know, you
just want like a broad burger. Yes, that is like
my go to.
Speaker 2 (08:48):
Okay, what one though?
Speaker 1 (08:50):
I really like the chicken and I normally get it
no bacon with blue cheese.
Speaker 2 (08:55):
Oh, you might be the first person I've ever met
who gets blue cheese on their broad burger.
Speaker 1 (09:00):
My friend got me onto it and I never looked back. Really,
it's so good and it's subtle. I also love blue cheese,
so I like it to punch me in the face. Okay,
but this is subtle, but I like it. It's good,
all right.
Speaker 2 (09:13):
I normally go the Perry Perry. Maybe I'll give this
one a go.
Speaker 1 (09:17):
I think the chicken is superior. The chicken burger is superior.
Speaker 2 (09:21):
Well it's the Perry Perry is still chicken. It's just
the crumbed chicken rather than the grilled chicken.
Speaker 1 (09:25):
Yeah.
Speaker 2 (09:25):
So I'm still with you on the chicken family. But yeah, okay,
I'm gonna have to go and give this grilled chicken
with blue cheese ago. Yeah, for sure, I'm nervous.
Speaker 1 (09:33):
Yeah, no, don't be nervous. It's embraceive. Where else I
really like kim Chi in the city on Bundus Street.
It's Korean restaurant. I love that restaurant. I could eat
there every day. And one else I really I like Kintai.
I think that's a chain.
Speaker 2 (09:50):
Yeah, I thought they shut a while ago. Maybe I'm no.
They move, they move, that's it. And I'm also thinking
of Jamie Oliver's restaurant around by Jamie.
Speaker 1 (09:59):
Don't no, he doesn't, He'll be right. I also really
like on Zemi. Oh yeah, yeah, I think that's how
you say it.
Speaker 2 (10:08):
They just won an award as well, didn't they for
one of the Best? Or do they get nominated for
best restaurant in the country?
Speaker 1 (10:13):
So, oh my god in the country. Well, I don't
in the country.
Speaker 2 (10:18):
I'm sorry.
Speaker 1 (10:19):
They on the podcast.
Speaker 2 (10:22):
Okay, hold up now, I'm worried.
Speaker 1 (10:25):
Now it's Cambra's Best, Camera's best.
Speaker 2 (10:28):
Good on them, Good on them?
Speaker 1 (10:29):
So what do they do there?
Speaker 2 (10:30):
Because I've never been?
Speaker 1 (10:31):
Oh? I for me, I love a good share plate,
menu situation, and I like a dim for the atmosphere.
I like a dim room.
Speaker 2 (10:40):
Okay for the food photography.
Speaker 1 (10:42):
No, but I just like the vibe there. They've got
little booths. They also have like a speakeasy bar underneath.
Oh nice, which is really cool. I think it's called
Red Doll but it's attached okay restaurant. But I also
when I went there, I think they also changed their
menu seasonally. I do like one place so it's like
(11:02):
fairly often and it's kind of like modern Australian with
Asian influence but also Mediterranean or a bit of everything. Yeah.
I think we had like a barrada with seaweed and
then yeah, it was like it was so good though,
but it was like three worlds.
Speaker 2 (11:23):
All coming together.
Speaker 1 (11:24):
Yeah.
Speaker 2 (11:24):
I'm always worried when people got something different with barrata
because I am. I am really in love with it
at the moment. But I mean it's just opening the
brata and then putting on the bread and that's all
I really do. H I tried it in the past
ones it's good, but barata and seaweed. Yeah yeah, well
if you say it's good, then it was really good.
It was so good. It's in Kingston, but it's not
(11:44):
on the Kingston Foreshore. It's not where the Superman is,
which is that's turning into like a really nice precinct there.
They've got so many nice restaurants there. If you've not
been to that sort of area, definitely go. But it
seems that you need to check out on ZM. Looks good.
I'm checking out the menu. Now. What about Because I
mentioned before the Naco frito from Corrella Bar being my
(12:06):
favorite actual dish, do you have a favorite dish.
Speaker 1 (12:09):
As well from there or just in general anywhere? Ah,
that's a tough one.
Speaker 2 (12:14):
It is a tough One'll put some waiting music in here.
Speaker 1 (12:18):
Yes, I don't know. Plugging like chains is just I
don't know.
Speaker 2 (12:24):
It does feel like you are cheating on the local,
all the locals, but they're here, so I don't say it.
If it's your favorite, it's your favorite.
Speaker 1 (12:34):
Yeah, that's true. I think one of well, the first
one that's coming to mind is the soft shell chili
crab from a die That's so good. That's amazing, that dish.
Speaker 2 (12:46):
I get it every time, So that one, if it's
the only one that kind of comes to mind. That's
why this one question. I don't think I've asked anyone
in this before. So I'm you're like a mouse right
now and I'm experimenting on the mouse by asking you
this question. So I'm sorry that I've really thrown you
under the bus. But I feel like asking someone what
(13:07):
their favorite dish is. Don't I don't want them to
prep it. I kind of want them just to go, well,
this is the first one that comes to mind, because
then it is their favorite. If they have to sit
there and think, oh, this, oh, this woman is really good. Yeah,
I don't you're thinking too much. Yes, got to go.
What's on the top of your noggan? It is a
soft shell crab from Kintai. Then that's your favorite. That's
(13:27):
my favorite dish of all time?
Speaker 1 (13:29):
Is?
Speaker 2 (13:30):
Did I make it a little list?
Speaker 1 (13:32):
No?
Speaker 2 (13:32):
I didn't. It's from this place in Sydney. It's called
mister Wongs.
Speaker 1 (13:36):
Could we choose a dish not from Canberra? Sorry, you
can choose a dish from I was thinking just Canberra.
Speaker 2 (13:42):
Let's do both, because my favorite dish in camera is
now the Yogo Frito. It was formerly the prawn toast
from Mawk's in Kingston. But if we're talking all time,
it's a dish from mister Wongs in Sydney, and I've
forgotten what it is that it was bloody fantastic.
Speaker 1 (14:02):
I've always wanted to try missed songs.
Speaker 2 (14:04):
Oh my god, you gotta go. Yeah, it's a bit
scary because you have to pay before you go, and
I definitely recommend booking. Oh, but it was a beautiful experience.
Speaker 1 (14:13):
Yeah.
Speaker 2 (14:14):
The food was where my girlfriend and I got sat.
We got sat next to this American who had just
flown in and it was just a little bit ob noxious.
Hope he's doing well. God, he was just loud. But
the food was just gorgeous.
Speaker 1 (14:26):
So you have to pay before, so it's like a
set menu, can only get certain things.
Speaker 2 (14:31):
No, it wasn't a set menu, so it was more
it wasn't paid before. It was more like a deposit,
so you had to put down I believe.
Speaker 1 (14:38):
Your arm and your meniscus basically. Yeah.
Speaker 2 (14:40):
No, that's what I had to do. That's why I'm
still in this brace right now because I'm still recovery. No,
I think it was you have to put one hundred
per person down. Yeah, and then at the end, depending
what you'd bought, it would come off it and Amber
and I went way. I'm not realizing it, but it
was good. I'm going to get photos up for you
and I can show you.
Speaker 1 (14:59):
I've always wanted to try one of my well, this
dish that comes to mind if we're talking outside Canberra.
It's also in Sydney, Okay. And it was this Tira massou,
but it was like Tira Massoux on steroids. It was
like there was like a brownie layer, and then there
was the cream layer, and then there was this like
crisp chocolate layer, and then there was like bubble crispy,
(15:23):
I don't know, and then it was like more cream
and it was served on dry ice and it was
a whole thing and it was I will never forget it.
And it was from the boat shed in Sydney.
Speaker 2 (15:33):
When you're putting dry I said it, you are very boogie.
Speaker 1 (15:36):
It was very boy.
Speaker 2 (15:38):
This was this is the dish that I'm talking about.
I can't it is pork. I think it is pork belly,
but it is. My good friend here at the radio station, Jake,
recommended this and it is so good. They also had
this was the.
Speaker 1 (15:52):
Calamari.
Speaker 2 (15:53):
That's the one got you know more than me. It's
like you were there. We got duck pancakes as well,
and that we got an array of dumplings. As well.
They were gorgeous. So mister Wong's in Sydney is my
favorite restaurant of all time. Well there you go. Well,
well I'm really just learning a lot about not anything myself,
but that I don't remember things, and I'm glad that
(16:13):
I've got you here to help me. Are there any
places that you haven't checked out yet that you want to?
Are they You've got some sort of bucket list yourself?
Speaker 1 (16:27):
Colla good. Yeah, I've wanted to try that place for
a white ever since it opened. And it's funny how
you just like goblink Yeah when you ask a question.
I feel like there was another one that was open.
It was similar to Corella, but was its next to
it was on Braden. Maybe have a google because there
(16:48):
was two that was Corrella Bar and then.
Speaker 2 (16:50):
There was Chez Ferice.
Speaker 1 (16:52):
No, I have been there before, but it's next to
that backpack. No another one over.
Speaker 2 (17:00):
Like no Biting Booze Freaking.
Speaker 1 (17:04):
No, I haven't been to freaking yet.
Speaker 2 (17:07):
What I know?
Speaker 1 (17:09):
How have you not been a freaking? Is that a?
Is that blasphemy?
Speaker 2 (17:13):
I feel like I feel like it a little. It
really is. Freaking is slowly becoming like a Canberra staple,
not only because of the replace that they've got in Brandon,
but because of the food truck as well. The food
truck is at all events. They did the Forageer a
couple of months ago and they had a special thing there.
It was a cob loaf, like an individual cob loaf
with three chicken strips. Gorgeous. Oh and I started a
(17:36):
campaign to try and get them to bring it back
to the menu and they said they would, but they
don't think they have yet. So we keep going.
Speaker 1 (17:42):
Well, have you not been to freaking? I haven't been.
Speaker 2 (17:47):
Are you from Canberra?
Speaker 1 (17:48):
Yes? What are you doing, Lauren? You just moved here?
Speaker 2 (17:53):
I would have gone that's oh my god.
Speaker 1 (17:55):
Oh okay, so that's my homework.
Speaker 2 (17:57):
Yes, freaking How often do you get to like go
out and try different places? Do you set yourself like
a one a week, two a week or is it
kind of just you know, whenever the moment's right, you're like,
you know what I'm going out for Giner tonight?
Speaker 1 (18:07):
Yeah, it's normally. I love going out for dinner. So
if I'm catching up with friends, it's going out for dinner,
and I try and convince them to come with me
to a new place. Then I can do a little
food blog. But so it works out to be one
a week. I guess, Okay, some weeks i'll have Like
next week, I've got two food blog events. Oh nice,
(18:30):
So yeah, so it kind of I'll just film those.
So one, two, two or three a week?
Speaker 2 (18:37):
Yeah, maybe four, treat yourself one a day.
Speaker 1 (18:40):
It's actually hard trying to figure out my grocery shopping
because I'm out all the time, and so if I
buy groceries, it just happens. Oh, someone will ask me
to do a food blog or something, and then I
won't have dinner for three days in my apartment and
then I'm.
Speaker 2 (18:56):
Like these vegetables a date and gone.
Speaker 1 (19:00):
Flog with an empty fridge.
Speaker 2 (19:01):
Most of the time, I when I used to live
on my own, I didn't go out too often because
I'd always make things at home. But since moving back
in with my parents, I don't feel like I am
wasting any food because they're going to eat it anyway. Yeah,
so I go out, as the word you used at
the top of the episode exponentially, that is, how much
like I'm about to go out tonight, and I went
out yesterday, and I'm going out tomorrow night. You know what,
(19:23):
Let's go out Saturday night as well. This disposable income
is crazy. There's a little segment that we do on
this podcast. It's called International Food Day. I've got a
little trumpet sound effect. Don't have it on me now,
but I'll put it in post right here. How good
does that sound?
Speaker 1 (19:44):
Wow?
Speaker 2 (19:45):
I know it's like we are the King and Queen
are arriving. Oh the fanfare. But one that is coming up,
and it is coming up very shortly, September twenty sixth.
It is World Dumpling Day. What a day. I feel
like there are a lot of food days in the calendar.
I get a lot very confused because sometimes I say national,
sorry international, but it's just America who celebrates. But they
(20:08):
are the world in their eyes. But this one is
a true international day. It's got the word world in
the title, so of course we're all going to celebrate them.
So I thought we could rattle off a few of
our favorite dumpling places or places you can get dumplings
here in the act. My favorite one is and I
always mention it's Little Sister, but it's Lazy Sue.
Speaker 1 (20:29):
Oh my god, I'm gonna say the same thing.
Speaker 2 (20:33):
Lazy Sue is phenomenal. I also like the name because
my mum's name is Sue. But I just whatever you do,
even if you don't get the dumplings, whatever they do
there is just gorgeous.
Speaker 1 (20:44):
Another well, how do I say this, because, as I
mentioned before, I'm a food blogger with an empty fridge,
but I always have frozen dumplings. That's good fame on hand,
I always have dumplings on hand, But I think going out,
I just love the sea beaded dumplings, and I love
that you can see them making it. How cool is
it vibe?
Speaker 2 (21:05):
I remember when I first went there, I was I
was a bit worried. I'm like, I don't want to
see them making it, because what if they do something
that I don't like. But that was just me being
a dumb little kid, because it is a glorious thing
for them to watch, and they've got so many different
flavors too. They've also just I don't think it is related,
but there's now a dumpling house in Tagrino. It's just
(21:27):
called the Dumpling House, so I don't think it is related,
but they do some really nice dumplings there as well.
A Kiba in the city as well. Beautiful, I'm pretty sure. Oh,
they have like a little snack menu during the day.
I think you might be able to get some dumplings
on it, but if not, then go for lunch or dinner.
Gorgeous super Bow in Dixon.
Speaker 1 (21:47):
Oh yeah, I know you normally only.
Speaker 2 (21:49):
Go for the Bow. Yes, dabble in the dumps.
Speaker 1 (21:52):
Oh okay, I have only gone for the Bow there.
Speaker 2 (21:55):
And the dumplings are very good, unless I call them
dumps because that makes it very attractive.
Speaker 1 (22:01):
Did you just say that?
Speaker 2 (22:02):
Thank you for not hearing me say thank goodness?
Speaker 1 (22:06):
Getting too comfortable.
Speaker 2 (22:08):
I could have just kept going and you wouldn't have
noticed until you listen back to this. But now anyway,
it doesn't really matter. There's also two that I haven't
tried yet. They're on my bucket list. One is XO
in Narabunda.
Speaker 1 (22:21):
That's another place I'd love to try.
Speaker 2 (22:23):
I'm so glad. I always feel bad when I say
I haven't tried places. But having you on and you
going I haven't been to you know, you know this
place that everyone talks about, you know, freaking I think
it's called I haven't been. It makes me feel better.
That you know, you can only fit so much into
your stomach. But XO looks gorgeous and I really like
(22:44):
the look of it. And then one that I'm tasting
very soon is the Catman do Momo house in Civic
as well, because a momo is also just a dumpling
bit like from Tibetan Nepaul. Yeah, and every dumpling is
a good dumpling.
Speaker 1 (22:59):
Yes, I agree.
Speaker 2 (23:00):
What you go to apart from going out? Like you said,
you're freeze, you're freezy. You open it up. It just
dumplings falling on the floor. What sort of dumplings do
you have at home?
Speaker 1 (23:09):
Uh? It's prawn prawn coosa?
Speaker 2 (23:12):
Oh wait is a dio?
Speaker 1 (23:16):
Oh? What do you say?
Speaker 2 (23:17):
No? No, is that a technically a dumpling?
Speaker 1 (23:20):
Yeah? No, what do you Oh? Wait what I'm confused.
Speaker 2 (23:24):
I didn't know that was technically a dumpling.
Speaker 1 (23:27):
Have I got it wrong? What would you say? Is
it gooza its own thing?
Speaker 2 (23:30):
Yeah?
Speaker 1 (23:31):
I would just say it's dumpling.
Speaker 2 (23:34):
It kind of is a dumpling. It's the same form,
just a different shape.
Speaker 1 (23:40):
Maybe I'm wrong. So what is a pork like bun?
Is that a dumpling? Because I would say that's like
a dumpling.
Speaker 2 (23:48):
I again, I'd think that it's own thing.
Speaker 1 (23:50):
It's pork buns.
Speaker 2 (23:52):
Well, okay, I'm going to look this up right now,
we are all learning this is like this is the
Sesame Street of of episodes. Okay, is a gioza a dumpling?
Well done?
Speaker 1 (24:09):
It is?
Speaker 2 (24:09):
They are hell you learn something new every day. Okay, Well,
now we're going to try porun.
Speaker 1 (24:15):
I just never even thought of it not being a dumpling.
Speaker 2 (24:18):
I just I just thought it was poor buns are
dumplings as well. This brings my mind up just so
many things I was looking. I was writing this list
of places for dumplings. I didn't realize I could go
into so many different came everything can be a dumpling.
Speaker 1 (24:36):
Then it's about bun dumplings, Nash, I don't think so,
because it's not enclosed.
Speaker 2 (24:42):
You are about my world. Oh my god. It is
a type of field bun or bread like dumpling.
Speaker 1 (24:56):
Yeah. So I think maybe the term dumpling is a
little bit more broad.
Speaker 2 (25:00):
Does that mean a taco's are dumpling?
Speaker 1 (25:02):
No, well, you know Mexican dumbling.
Speaker 2 (25:06):
If someone started marketing them as Mexican dumplings, Cook line.
Speaker 1 (25:10):
And sing it the mini tacos. Wow.
Speaker 2 (25:13):
Okay, Well this has just blown that day out so
much because I was just going to go for if
it's said on the menu, dumpling, a dumpling. But now
I could get a pork bun, I could get a
bow bun, I could get a giosa.
Speaker 1 (25:28):
I also love cocoa and g Garland. They do really
good gyozas.
Speaker 2 (25:33):
Okay, and we know we can celebrate that too. How
do you spell that? Sorry?
Speaker 1 (25:38):
Cockroa ko o ka o r o.
Speaker 2 (25:44):
I think did they just open up?
Speaker 1 (25:46):
No, they've been here for years. Yeap.
Speaker 2 (25:49):
I thought maybe they were the ones at the top
in the new area in Gungarland.
Speaker 1 (25:53):
No, they're near the coals and I go there all
the time.
Speaker 2 (26:00):
Again, does she know your order?
Speaker 1 (26:02):
No? I kind of switch it up, but it's normally
the chicken katsu meal or.
Speaker 2 (26:07):
Okay, I don't have anything planned for lunch. That first
station is very close to gungal And, so maybe I'll
go and get that again. I'm a south Side boy,
so a lot of time people mention things in Northside.
I'm just like, I'm lost, I'm confused. All right, I
think we've covered it all I've learned so much today
I never.
Speaker 1 (26:27):
Expected to learn.
Speaker 2 (26:28):
So look at us.
Speaker 1 (26:29):
Go.
Speaker 2 (26:31):
If I ever get confused about other things, I'm just
going to get you back on and just turn the
MIC's on. We're just going to have a conversation and go. Okay,
the age old question hot dog is it a sandwich?
I don't know. I don't think of hot dogs are sandwich.
If anyone says a hot dogs a sandwich, I feel
like you're wrong. But anyway, Lauren, thank you so much
for coming on today. It has been a pleasure speaking
to you and just learning about how you kind of
started this off as a fun little side not even
(26:54):
a side hustle, just to you enjoy taking photos of food,
and now you are one of the best tick here
in Canberra when it comes to recommending food. So if
you haven't checked out Lauren's both Instagram and TikTok, go
and do it. I will tag her when we put
this video up and just enjoy all the pictures and
everything that she puts up because it is something you
won't regret. Thank you so much for coming on.
Speaker 1 (27:15):
Thank you so much for having me. I had a
lot of fun.
Speaker 2 (27:18):
I'm definitely going to get you back on y oh wait,
wait wait, I can't stop it yet because you've got
a new song coming out soon. You are also a singer.
How did I forget to talk about this? You are
a jack of all trades. She knows Gioza's and she sings.
(27:41):
What more could you want? Tell us a little bit.
Speaker 1 (27:43):
About the song okay? Well, this song is called when
You Call Okay, and it's coming out in a few weeks.
There's not a release date yet, but you can follow
my page where I promote my music is Lauren Demntyye.
Just one word, but tell you I've been working on
this song for it's probably a bit less than a year.
(28:06):
It's quite a process. Also, working full time and trying
to do it is a process in itself.
Speaker 2 (28:12):
Of course, a lot of late nights and weekends.
Speaker 1 (28:16):
And so I've been working with guy from Amberley's Studios
and we've been producing it together and he's been my
right hand. He's so good. And yeah, I wrote this
song and it's about not picking up when they try
and come back into your life. Nice.
Speaker 2 (28:34):
Yeah, I like that. I like that. This isn't your
first song either.
Speaker 1 (28:37):
By the way, No, it's my second one.
Speaker 2 (28:39):
If people would like to listen to your first song,
Where could they go and find it?
Speaker 1 (28:42):
Yeah, so it's on Apple Music and Spotify on all platforms.
Speaker 2 (28:45):
Beautiful, what's the first song called?
Speaker 1 (28:47):
Then the first song is called the worst Part?
Speaker 2 (28:49):
All right, well, I'm going to go check it out.
I'm going to go eat some chicken cut food from
Copper Oat and I'm going to listen to your song.
Speaker 1 (28:56):
Nice.
Speaker 2 (28:56):
I'm just going to be engulfed by we think to say.
I'm going to go. I'm turning the mics off. I'm sorry.
Speaker 1 (29:04):
Well that's it.
Speaker 2 (29:05):
You filled up on all the food content.
Speaker 1 (29:07):
You could still a little package. Check out other.
Speaker 2 (29:10):
Episodes or follow Our Instagram page serves double Underscore podcast. Okay,
we have a duty as food recommends. Is that the
word food suggestors when people come to us to recommend
places to eat? Proclaimed, we have a duty to recommend
(29:34):
all the places. But I think people forget that we
are only human. We can only eat so much. I
know in a week, Look, we'll get there. We'll get
there and you'll get the freaking one day.
Speaker 1 (29:48):
Maybe we need a you I help you help me
situation and we need to like try places.
Speaker 2 (29:56):
We set a weekend aside. Rather than one day a week,
we said weekend and we just we take each other
to different places. So I'll pick one off your list
that you haven't tried, and you pick one off my list,
and then we go from there.
Speaker 1 (30:08):
Yeah I think so, yeah nice. I feel like that's
the way we work smarter, not harder, yes.
Speaker 2 (30:14):
And be hungrier not fuller. God put that on a
T shirt.
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