October 11, 2023 • 15 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On the podcast's FINAL episode;
- Mick ranks his TOP 10 favourite DISHES in all of Canberra!
- The last edition of Mick's Bucket List
- Get your diaries out! Mick has a list of the remaining International Food Days in the year, so you don't miss out on any celebrations!
- Mick ranks his TOP 5 favourite EATERYS in the ACT!
- One final message.
Served! Instagram page: https://www.instagram.com/served__podcast/
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Water.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 1 (00:04):
I hope you're hungry. This is this Serves podcast.
Speaker 3 (00:07):
Hello and welcome back to Served, where we are serving
you up a ton of great suggestions here.
Speaker 2 (00:13):
In the nation's capital.
Speaker 3 (00:14):
I am your host, Mick Carojuana, and welcome to the
Served FINALI if you missed the end of last week's episode,
I said that this will be the last episode of
the podcast.
Speaker 2 (00:26):
I'm off to.
Speaker 3 (00:27):
Woollongong to start an amazing job with the Wave of
em Drive show Lindall and Crammy.
Speaker 2 (00:32):
But before I do, head up the Hume Highway, come
on one last episode.
Speaker 3 (00:35):
Hey, Today I'll be counting down my top five favorite restaurants, cafes, bars, eateries,
whatever you want to call it in camera, plus my
top ten favorite dishes too. I'll also be telling you
about the places I haven't ticked off mix bucket list,
so you can do that for me, and the remaining
days of foody celebrations so you can write them down
in your diary and celebrate accordingly. That is all on
(00:57):
the way from the final episode of Served. All right,
let's kick this celebration off with my favorite dishes in
the act. Two honorable mentions go to Limelight Cinema's popcorn
because of my time working there. It's just super sentimental
to me, and it's always just so warm, and I
(01:19):
know that it's always been freshly popped. Secondly, the breakfast
wrap at my old high school. It's that Mary mcaillop college.
I have spoken about it before, I will speak about
it for the rest of my life. Beautiful, beautiful memories,
and beautiful taste. Ten though in the top ten list
is the prawn at breosh roll from Laylah Bar, and
nine is the Gringer burrito from Mister Pappa. I don't
(01:40):
think I have ever actually spoken about either of these
before on the podcast, but my word, they are delicious.
Eighth is the popcorn shrimp at a Nari, and seventh
is the salmon poker bowl from Baby Sioux. As you
can see, I do like myself a lot of seafood,
but how could I not the salmon poker bowl at
Baby so Too. And you know what, this might be
(02:03):
the last time we talk about baby soup. Let me
just tell you that coming in at six it is
a chicken Schnitzelberger with gravy from Kingsley's a Canbra staple
in my eyes. While it can be a bit hit
and miss at times depending on the Kingsleys you go to,
it just brings back so many happy memories for me
and will always always be a Canbra staple, Like I said.
(02:24):
Fifth is a ham and cheese croissant from Leppie Bakery
at the best ham and cheese croissant in all the land.
Let me tell you that the parmesan that they sprinkle
on top of that bad boy, oh fantastic. In fourth
place and just missing out on a podium spot, it
is the fishball toast from Mawks. I always love getting
this when I go. It's just a shame that it's
(02:46):
just so small. I wish I could just have a
bowl of them every time I go to Mawks, but
I know I.
Speaker 2 (02:50):
Probably shouldn't, but I want to.
Speaker 3 (02:53):
Third place and getting the bronze medal is the haul
of chook from Little Theo's. The best burger in the
act in my eyes, nine point six is what I
rate it. It is just you can't fault it, and
Anthony has just so many recommendations on how you enhance it.
It's spicy, it's sweet, it's everything in between. It is
the power Puff Girls of burgers. And this is only
(03:15):
at number three second place getting the silver medal, other
than Yoko Fritos from Corrella Bar. I am just starting
to notice Knocko Frito's on more and more menus. I've
never realized they are a thing, but most of them, look,
I won't lie, most of them have kind of let
me down. But Corilla Bar what absolutely hit it out
of the park. I have actually been saying that for
(03:36):
the past month. This is by far my favorite dish.
Just when you take that little bite and it just
explodes in your mouth. Oh, there is nothing more you
could want, But there is. And that's why. Then Yoko
Frito's at Corella Bar a second, because number one on
my list is drum roll please, the potato scullops from
(03:57):
Little Feos.
Speaker 1 (04:02):
Yes, Little Theos.
Speaker 3 (04:03):
Gets its second spot, not only in the top ten,
but in the top three. The potato scallops are easily,
by far, the best possible thing that you could eat
in Canberra. If you look at any other food influenza
or media outlet in the act, they have at least
once mentioned Little Theo's potato scallops.
Speaker 2 (04:21):
They are. I don't have any words.
Speaker 3 (04:23):
For how crunching, how fluffy, how perfect they are. You
just need to go and try it. This love affair
that I have had with these scallops has gone on
for the entirety of this year, and in all honesty,
I will miss it quite a bit. I mean, the
best potato scallop ever and not even just in the Act,
in the country by far, and I'm moving.
Speaker 2 (04:45):
Away from it. Oh, that's that's so sad.
Speaker 3 (04:49):
At least I know that they'll always be waiting here
for me when I come back to visit. And that
is my top ten dishes here in the Act. Okay,
let's do this one final time. Now, where's the food
Dude bucket list? And while I won't be reviewing or
(05:09):
ticking off any of these on the list, I'm going
to tell you the places remaining for you to tick
them off for me. Starting at the top, We've got
eighty six and their Newish place in Woden.
Speaker 2 (05:20):
I say Newish.
Speaker 3 (05:20):
I know it's been open for a while, it just
haven't been Along with Italian and Sons in Braddon, the
boat House in Baden and Temperata in the city too
are also great places.
Speaker 2 (05:29):
If you want a finer dining experience.
Speaker 3 (05:31):
Along with Pilot in Ainsley and Courgette in Civic. If
you're after a bit of fun with your dinner, then
go to Guild Board Game Restaurant in the City or
the Shaking Hand Too, That is where the old Transit
Bar used to be. They've only been opened up for
only a couple of months now, but they've got some
really exciting things. They're actually hosting a horror short film
fest on the thirty first of October at the end
(05:54):
of this month. It is called Trope Fest. If you
enjoy making sort of short films like I do, go and.
Speaker 2 (05:58):
Check it out. It is a blast last year, you'll
have a lot of fun.
Speaker 3 (06:01):
Drinks wise, Hippoc in Civic is top tier along with
Blue Eyes and Barbee Root. Barbe Root actually has a
wonderfully looking tasting menu. I guess you could say that
I would love to try including a special seafood only one.
Give that a go for me here say in Barton
and the new Fave Cup Cafe near the Courts are
some cute cafes you need to check out. While if
(06:22):
you're after a meal on the cheaper side of things,
Kansushi and Poke Canteen and Rasa Rosa in Verity Lane
should be your go to. Other restaurants that I've had
my eyes on yet haven't explored include Vincent in Barton,
Such and Such in Civic Data in Woden, Ureshi in Tagrong,
Rebel Rebel in Acton, Madame in Philip, Oho in Manica, and.
Speaker 2 (06:44):
Louis in Barton.
Speaker 3 (06:46):
All these places look gorgeous and are a range of
different cuisines too, So.
Speaker 2 (06:49):
If you like to explore, then slowly tick these ones off.
Speaker 3 (06:52):
If you want to get places closer to the city, Taki, Missus, Wang,
Wilma and Raku are all still on my list to try.
Speaker 2 (06:59):
Yes, I know Raku is still on there. Why have
I not been?
Speaker 3 (07:04):
I don't know. I recommend it to people all the time.
I should really, you know, practice.
Speaker 2 (07:09):
What I preach. But that's it.
Speaker 3 (07:10):
They're all the remaining places on mixed bucket list. I
highly recommend that you not only tick these off and
take all these recommendations, you make your own camera fooity
bucket list too, because it allows you to explore and
discover so many new places around the Act. I mean,
you try new dishes, maybe you'll find a new fan
favorite dish and restaurant too.
Speaker 2 (07:30):
It's a fun time.
Speaker 3 (07:31):
I'm so glad that I started it back in twenty eighteen.
I know it took a horrible relationship to inspire me
to do it.
Speaker 2 (07:38):
But it's just so fun.
Speaker 3 (07:39):
And you'll also never have to worry about deciding on
a place. And if someone asks you where you want
to go for dinner, you're not sitting there umming and
h ring. You've got a list right there of different cuisines,
different price points, different locations, ready for you to experience. Already,
(08:01):
get your diaries and calendars out, ladies and gents, because
there are a few food days left in the year
that I won't be able to tell you about any more,
and I still want you to celebrate them.
Speaker 1 (08:10):
So play the trumpet, Michael.
Speaker 3 (08:19):
Saturday, the fourteenth of October is International Dessert Day. If
you weren't going to treat yourself to a sweet treat
this Saturday, a wrong you are now. The sixteenth of
October is World Bread Day, Sorry Celiacs. The eighteenth is
International Barrel Monday Day, and the nineteenth is National Seafood Day,
Sorry Veggio's. The nineteenth is actually also International Gin and
(08:41):
Tonic Day two.
Speaker 2 (08:42):
Often make sure you go down to Cambridge Distillery and
get yourself a bottle of their gin.
Speaker 3 (08:46):
Best way to celebrate the twenty fifth is World Past
Today and that's it for the rest of October. But
to kick off November, the first is International Sandwich Day.
We've also got International Nacho's Day on the sixth, International
Baclava Day on the seventeenth, and International Cake Day on
(09:08):
the twenty sixth. The last Sunday of November as well,
which is coincidentally the twenty sixth, still is also International
larks To Day. So I've got your dinner and your
dessert sorted, then a laxa and then cake. I mean
that should be dinner every night, but still for at
least for the twenty sixth of the November and then
finally December, the month of Christmas, and of course International
Cookie Day and Pastry Day on the fourth and the seventh, respectively.
(09:32):
Ah the fifteenth is International t Day and the twentieth
is Sangria Day. And then to finish off your year,
the final day, the thirty first of December, is National
Champagne Day.
Speaker 1 (09:43):
And if that's not the best way to.
Speaker 2 (09:45):
End the year twenty twenty three.
Speaker 3 (09:47):
Man, I don't know what is I'm kind of shocked
that December is mostly a lot of drinking days. Hey,
it's the holidays, so you treat yourself and that is
your foody calendar for the rest of the year.
Speaker 1 (09:59):
Michael, play that truck, but one last time.
Speaker 3 (10:12):
Lastly on the podcast, my list of my top five
favorite restaurants, cafes, bars, eateries, whatever you want to call
them here in Canberra. It was honestly very tough to
get down to five, but here it is. Fifth goes
to a place I've never actually mentioned on the podcast before,
but it was a cafe that was close to me
when I lived in bell Connon. It's Archibal's Cafe in
the shopping center Upney Target. The food is quite lovely,
(10:34):
the service is exceptional. It's a perfect spot to just
sit down after a long shop and have a coffee
or if you're meeting up with someone before you go
into your shopping I mean another coffee then and a.
Speaker 2 (10:43):
Few of the sweet treats. And they also do a
smoke salmon bagel. Gorgeous.
Speaker 3 (10:47):
Number four is Corrella Bar. Oh how I love Corella Bar.
The service was second to none, and the food wowses.
If you want a full rundown of that entire experience,
then go and listen to the last Bonus Byte episode
that I published. I talk about it in full. You
won't regret it, and you also won't regret going and
checking that place out. Third place is a spot I
(11:10):
probably mention every second episode. It's Baby Sue.
Speaker 1 (11:14):
Man.
Speaker 3 (11:15):
What they do over at Baby su is fantastic. While
I did put the salmon poker bowl in the top
ten list before, I always switch it up there and
any dish I get is just bloody phenomenal. Okay, you
should always make sure you switch it up. The salads
are delicious, the bowgers were phenomenal, the ram and two,
the giosas, and the waffle fries for a little side treat.
(11:35):
Poh need I go on. In second place, it's Marks. Honestly,
I'd say going to Marks last year was my first
proper fine dining experience, and it was my first diga
station menu as well.
Speaker 2 (11:50):
It was so tasty, every little bit of the menu.
Speaker 3 (11:53):
The service is fantastic. It is friendly, but it's not arrogant.
They're actually celebrating fifteen years of service. This year, so
make sure you go down and celebrate Mowks. They're bringing
back some fan favorite menu items too, stuff that I've
actually never seen before and I'm excited to try. So
I'm gonna have to go back before I actually head
up to Wollongong. Alternatively, Wollongong's only a two and a
(12:13):
half hour drive, so I can always just come back
lastly number one and look, I would give it a
drum roll, but I feel like you already know where
I'm going with this.
Speaker 2 (12:21):
It's Little Theo.
Speaker 3 (12:26):
What Anthony and the team do over in Cambar is
something I cannot find at any other place in Canberra.
The love he not only puts into the food and
the store, but the customer interactions is just second to none.
I cannot talk highly enough of this man and this establishment.
Speaker 2 (12:43):
I just am in awe of the passion he has
for food.
Speaker 3 (12:47):
If you missed the interview I did with him, please
go and listen to it while eating a Little Theo's
burger or pizza. It will be Little theoception, But just
knowing about his story and just how much he loves
what he does there, it's enough to bring a tear
to your eye. But also to go back time and
time again. It will easily always be my number one place.
(13:07):
I'll finish with the new slogan that Anthony and I
came up for the business in that episode family Community scollops,
and that ladies and Gentlemen concludes the final episode I've served.
(13:30):
Thank you so much for being a supporter all this time,
from back when I started it with Sammy in June
of last year, all the way till now sixty odd
episodes over five thousand downloads. I never thought it would
make it this far, but I am I am so
glad it did. Thank you to everyone who helped contribute
(13:53):
to the podcast, from being in silly little segments for
letting us annoy you around the office or different locations
in Canberra, to all the guests who came on for
either just little chats or full blown interviews, all the
way down to you the listener, for taking time out
of your day to listen to me talk about food
(14:14):
and come.
Speaker 2 (14:14):
Back week after week.
Speaker 3 (14:16):
It really means the world to me, and I just
hope that I was able to help you find a
new place to eat or a new dish to try,
or to inspire you to go and experiment with food.
I am eternally grateful. I'm going to keep the Instagram
page going, so if you like looking at images of food,
then go and give that a follow. And who knows,
maybe in the near future of the Serve podcast we'll
(14:37):
be back up and running, just from up the road
in the Illawarra. Only time will tell. As for now,
that's me done. Thank you once again so much, and
I will chat to you again sometime soon. Stay safe
and stay wonderful, everybody see up.
Speaker 1 (14:50):
Well that's it. You filled up on all the food content.
Speaker 3 (14:53):
You could still a little peckish, check out other episodes
or follow Our Instagram page serves double Underscore Podcast
Water.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 1 (00:04):
I hope you're hungry. This is this Serves podcast.
Speaker 3 (00:07):
Hello and welcome back to Served, where we are serving
you up a ton of great suggestions here.
Speaker 2 (00:13):
In the nation's capital.
Speaker 3 (00:14):
I am your host, Mick Carojuana, and welcome to the
Served FINALI if you missed the end of last week's episode,
I said that this will be the last episode of
the podcast.
Speaker 2 (00:26):
I'm off to.
Speaker 3 (00:27):
Woollongong to start an amazing job with the Wave of
em Drive show Lindall and Crammy.
Speaker 2 (00:32):
But before I do, head up the Hume Highway, come
on one last episode.
Speaker 3 (00:35):
Hey, Today I'll be counting down my top five favorite restaurants, cafes, bars, eateries,
whatever you want to call it in camera, plus my
top ten favorite dishes too. I'll also be telling you
about the places I haven't ticked off mix bucket list,
so you can do that for me, and the remaining
days of foody celebrations so you can write them down
in your diary and celebrate accordingly. That is all on
(00:57):
the way from the final episode of Served. All right,
let's kick this celebration off with my favorite dishes in
the act. Two honorable mentions go to Limelight Cinema's popcorn
because of my time working there. It's just super sentimental
to me, and it's always just so warm, and I
(01:19):
know that it's always been freshly popped. Secondly, the breakfast
wrap at my old high school. It's that Mary mcaillop college.
I have spoken about it before, I will speak about
it for the rest of my life. Beautiful, beautiful memories,
and beautiful taste. Ten though in the top ten list
is the prawn at breosh roll from Laylah Bar, and
nine is the Gringer burrito from Mister Pappa. I don't
(01:40):
think I have ever actually spoken about either of these
before on the podcast, but my word, they are delicious.
Eighth is the popcorn shrimp at a Nari, and seventh
is the salmon poker bowl from Baby Sioux. As you
can see, I do like myself a lot of seafood,
but how could I not the salmon poker bowl at
Baby so Too. And you know what, this might be
(02:03):
the last time we talk about baby soup. Let me
just tell you that coming in at six it is
a chicken Schnitzelberger with gravy from Kingsley's a Canbra staple
in my eyes. While it can be a bit hit
and miss at times depending on the Kingsleys you go to,
it just brings back so many happy memories for me
and will always always be a Canbra staple, Like I said.
(02:24):
Fifth is a ham and cheese croissant from Leppie Bakery
at the best ham and cheese croissant in all the land.
Let me tell you that the parmesan that they sprinkle
on top of that bad boy, oh fantastic. In fourth
place and just missing out on a podium spot, it
is the fishball toast from Mawks. I always love getting
this when I go. It's just a shame that it's
(02:46):
just so small. I wish I could just have a
bowl of them every time I go to Mawks, but
I know I.
Speaker 2 (02:50):
Probably shouldn't, but I want to.
Speaker 3 (02:53):
Third place and getting the bronze medal is the haul
of chook from Little Theo's. The best burger in the
act in my eyes, nine point six is what I
rate it. It is just you can't fault it, and
Anthony has just so many recommendations on how you enhance it.
It's spicy, it's sweet, it's everything in between. It is
the power Puff Girls of burgers. And this is only
(03:15):
at number three second place getting the silver medal, other
than Yoko Fritos from Corrella Bar. I am just starting
to notice Knocko Frito's on more and more menus. I've
never realized they are a thing, but most of them, look,
I won't lie, most of them have kind of let
me down. But Corilla Bar what absolutely hit it out
of the park. I have actually been saying that for
(03:36):
the past month. This is by far my favorite dish.
Just when you take that little bite and it just
explodes in your mouth. Oh, there is nothing more you
could want, But there is. And that's why. Then Yoko
Frito's at Corella Bar a second, because number one on
my list is drum roll please, the potato scullops from
(03:57):
Little Feos.
Speaker 1 (04:02):
Yes, Little Theos.
Speaker 3 (04:03):
Gets its second spot, not only in the top ten,
but in the top three. The potato scallops are easily,
by far, the best possible thing that you could eat
in Canberra. If you look at any other food influenza
or media outlet in the act, they have at least
once mentioned Little Theo's potato scallops.
Speaker 2 (04:21):
They are. I don't have any words.
Speaker 3 (04:23):
For how crunching, how fluffy, how perfect they are. You
just need to go and try it. This love affair
that I have had with these scallops has gone on
for the entirety of this year, and in all honesty,
I will miss it quite a bit. I mean, the
best potato scallop ever and not even just in the Act,
in the country by far, and I'm moving.
Speaker 2 (04:45):
Away from it. Oh, that's that's so sad.
Speaker 3 (04:49):
At least I know that they'll always be waiting here
for me when I come back to visit. And that
is my top ten dishes here in the Act. Okay,
let's do this one final time. Now, where's the food
Dude bucket list? And while I won't be reviewing or
(05:09):
ticking off any of these on the list, I'm going
to tell you the places remaining for you to tick
them off for me. Starting at the top, We've got
eighty six and their Newish place in Woden.
Speaker 2 (05:20):
I say Newish.
Speaker 3 (05:20):
I know it's been open for a while, it just
haven't been Along with Italian and Sons in Braddon, the
boat House in Baden and Temperata in the city too
are also great places.
Speaker 2 (05:29):
If you want a finer dining experience.
Speaker 3 (05:31):
Along with Pilot in Ainsley and Courgette in Civic. If
you're after a bit of fun with your dinner, then
go to Guild Board Game Restaurant in the City or
the Shaking Hand Too, That is where the old Transit
Bar used to be. They've only been opened up for
only a couple of months now, but they've got some
really exciting things. They're actually hosting a horror short film
fest on the thirty first of October at the end
(05:54):
of this month. It is called Trope Fest. If you
enjoy making sort of short films like I do, go and.
Speaker 2 (05:58):
Check it out. It is a blast last year, you'll
have a lot of fun.
Speaker 3 (06:01):
Drinks wise, Hippoc in Civic is top tier along with
Blue Eyes and Barbee Root. Barbe Root actually has a
wonderfully looking tasting menu. I guess you could say that
I would love to try including a special seafood only one.
Give that a go for me here say in Barton
and the new Fave Cup Cafe near the Courts are
some cute cafes you need to check out. While if
(06:22):
you're after a meal on the cheaper side of things,
Kansushi and Poke Canteen and Rasa Rosa in Verity Lane
should be your go to. Other restaurants that I've had
my eyes on yet haven't explored include Vincent in Barton,
Such and Such in Civic Data in Woden, Ureshi in Tagrong,
Rebel Rebel in Acton, Madame in Philip, Oho in Manica, and.
Speaker 2 (06:44):
Louis in Barton.
Speaker 3 (06:46):
All these places look gorgeous and are a range of
different cuisines too, So.
Speaker 2 (06:49):
If you like to explore, then slowly tick these ones off.
Speaker 3 (06:52):
If you want to get places closer to the city, Taki, Missus, Wang,
Wilma and Raku are all still on my list to try.
Speaker 2 (06:59):
Yes, I know Raku is still on there. Why have
I not been?
Speaker 3 (07:04):
I don't know. I recommend it to people all the time.
I should really, you know, practice.
Speaker 2 (07:09):
What I preach. But that's it.
Speaker 3 (07:10):
They're all the remaining places on mixed bucket list. I
highly recommend that you not only tick these off and
take all these recommendations, you make your own camera fooity
bucket list too, because it allows you to explore and
discover so many new places around the Act. I mean,
you try new dishes, maybe you'll find a new fan
favorite dish and restaurant too.
Speaker 2 (07:30):
It's a fun time.
Speaker 3 (07:31):
I'm so glad that I started it back in twenty eighteen.
I know it took a horrible relationship to inspire me
to do it.
Speaker 2 (07:38):
But it's just so fun.
Speaker 3 (07:39):
And you'll also never have to worry about deciding on
a place. And if someone asks you where you want
to go for dinner, you're not sitting there umming and
h ring. You've got a list right there of different cuisines,
different price points, different locations, ready for you to experience. Already,
(08:01):
get your diaries and calendars out, ladies and gents, because
there are a few food days left in the year
that I won't be able to tell you about any more,
and I still want you to celebrate them.
Speaker 1 (08:10):
So play the trumpet, Michael.
Speaker 3 (08:19):
Saturday, the fourteenth of October is International Dessert Day. If
you weren't going to treat yourself to a sweet treat
this Saturday, a wrong you are now. The sixteenth of
October is World Bread Day, Sorry Celiacs. The eighteenth is
International Barrel Monday Day, and the nineteenth is National Seafood Day,
Sorry Veggio's. The nineteenth is actually also International Gin and
(08:41):
Tonic Day two.
Speaker 2 (08:42):
Often make sure you go down to Cambridge Distillery and
get yourself a bottle of their gin.
Speaker 3 (08:46):
Best way to celebrate the twenty fifth is World Past
Today and that's it for the rest of October. But
to kick off November, the first is International Sandwich Day.
We've also got International Nacho's Day on the sixth, International
Baclava Day on the seventeenth, and International Cake Day on
(09:08):
the twenty sixth. The last Sunday of November as well,
which is coincidentally the twenty sixth, still is also International
larks To Day. So I've got your dinner and your
dessert sorted, then a laxa and then cake. I mean
that should be dinner every night, but still for at
least for the twenty sixth of the November and then
finally December, the month of Christmas, and of course International
Cookie Day and Pastry Day on the fourth and the seventh, respectively.
(09:32):
Ah the fifteenth is International t Day and the twentieth
is Sangria Day. And then to finish off your year,
the final day, the thirty first of December, is National
Champagne Day.
Speaker 1 (09:43):
And if that's not the best way to.
Speaker 2 (09:45):
End the year twenty twenty three.
Speaker 3 (09:47):
Man, I don't know what is I'm kind of shocked
that December is mostly a lot of drinking days. Hey,
it's the holidays, so you treat yourself and that is
your foody calendar for the rest of the year.
Speaker 1 (09:59):
Michael, play that truck, but one last time.
Speaker 3 (10:12):
Lastly on the podcast, my list of my top five
favorite restaurants, cafes, bars, eateries, whatever you want to call
them here in Canberra. It was honestly very tough to
get down to five, but here it is. Fifth goes
to a place I've never actually mentioned on the podcast before,
but it was a cafe that was close to me
when I lived in bell Connon. It's Archibal's Cafe in
the shopping center Upney Target. The food is quite lovely,
(10:34):
the service is exceptional. It's a perfect spot to just
sit down after a long shop and have a coffee
or if you're meeting up with someone before you go
into your shopping I mean another coffee then and a.
Speaker 2 (10:43):
Few of the sweet treats. And they also do a
smoke salmon bagel. Gorgeous.
Speaker 3 (10:47):
Number four is Corrella Bar. Oh how I love Corella Bar.
The service was second to none, and the food wowses.
If you want a full rundown of that entire experience,
then go and listen to the last Bonus Byte episode
that I published. I talk about it in full. You
won't regret it, and you also won't regret going and
checking that place out. Third place is a spot I
(11:10):
probably mention every second episode. It's Baby Sue.
Speaker 1 (11:14):
Man.
Speaker 3 (11:15):
What they do over at Baby su is fantastic. While
I did put the salmon poker bowl in the top
ten list before, I always switch it up there and
any dish I get is just bloody phenomenal. Okay, you
should always make sure you switch it up. The salads
are delicious, the bowgers were phenomenal, the ram and two,
the giosas, and the waffle fries for a little side treat.
(11:35):
Poh need I go on. In second place, it's Marks. Honestly,
I'd say going to Marks last year was my first
proper fine dining experience, and it was my first diga
station menu as well.
Speaker 2 (11:50):
It was so tasty, every little bit of the menu.
Speaker 3 (11:53):
The service is fantastic. It is friendly, but it's not arrogant.
They're actually celebrating fifteen years of service. This year, so
make sure you go down and celebrate Mowks. They're bringing
back some fan favorite menu items too, stuff that I've
actually never seen before and I'm excited to try. So
I'm gonna have to go back before I actually head
up to Wollongong. Alternatively, Wollongong's only a two and a
(12:13):
half hour drive, so I can always just come back
lastly number one and look, I would give it a
drum roll, but I feel like you already know where
I'm going with this.
Speaker 2 (12:21):
It's Little Theo.
Speaker 3 (12:26):
What Anthony and the team do over in Cambar is
something I cannot find at any other place in Canberra.
The love he not only puts into the food and
the store, but the customer interactions is just second to none.
I cannot talk highly enough of this man and this establishment.
Speaker 2 (12:43):
I just am in awe of the passion he has
for food.
Speaker 3 (12:47):
If you missed the interview I did with him, please
go and listen to it while eating a Little Theo's
burger or pizza. It will be Little theoception, But just
knowing about his story and just how much he loves
what he does there, it's enough to bring a tear
to your eye. But also to go back time and
time again. It will easily always be my number one place.
(13:07):
I'll finish with the new slogan that Anthony and I
came up for the business in that episode family Community scollops,
and that ladies and Gentlemen concludes the final episode I've served.
(13:30):
Thank you so much for being a supporter all this time,
from back when I started it with Sammy in June
of last year, all the way till now sixty odd
episodes over five thousand downloads. I never thought it would
make it this far, but I am I am so
glad it did. Thank you to everyone who helped contribute
(13:53):
to the podcast, from being in silly little segments for
letting us annoy you around the office or different locations
in Canberra, to all the guests who came on for
either just little chats or full blown interviews, all the
way down to you the listener, for taking time out
of your day to listen to me talk about food
(14:14):
and come.
Speaker 2 (14:14):
Back week after week.
Speaker 3 (14:16):
It really means the world to me, and I just
hope that I was able to help you find a
new place to eat or a new dish to try,
or to inspire you to go and experiment with food.
I am eternally grateful. I'm going to keep the Instagram
page going, so if you like looking at images of food,
then go and give that a follow. And who knows,
maybe in the near future of the Serve podcast we'll
(14:37):
be back up and running, just from up the road
in the Illawarra. Only time will tell. As for now,
that's me done. Thank you once again so much, and
I will chat to you again sometime soon. Stay safe
and stay wonderful, everybody see up.
Speaker 1 (14:50):
Well that's it. You filled up on all the food content.
Speaker 3 (14:53):
You could still a little peckish, check out other episodes
or follow Our Instagram page serves double Underscore Podcast
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