Beyond the Garbage Plate

My hometown of Rochester, NY is most famous for inventing The Garbage Plate, a calorie packed, meat-heavy monstrosity that gets all the culinary glory (and publicity)! I finally tried it when I visited this autumn, so I'll give you my unbiased verdict. But Rochester has much more to offer food lovers, and if you want a taste of the city's culinary diversity, the Rochester Public Market is the perfect place to start. In this episode we'll take a mini tour. You'll meet Mark, the spicy pickle meister (and take a quick look at the health claims around pickle juice), talk purple cauliflower, apple personality types and much more. Founded in 1905, the market is the place to go for eclectic buskers, quirky politicians and super fresh produce. 

The original Garbage Plate from Nick Tahou Hots! I finally tried it in the name of research... 

The original Garbage Plate from Nick Tahou Hots! I finally tried it in the name of research... 

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Meet the creator of delicious spicy pickles. The references in this article are worth checking out if you're interested in the health claims around pickles.

If you go to Rochester (you can detour on the way to Niagra Falls!) then you should definitely visit the public market. They even do tours.

Want to know what your favourite apple tells you about your personality? Try this link www.nyapplecountry.com/apple-personalities -- it seems to be down right now, but hopefully that's temporary....

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Oh and listen to the end to hear my reaction when this guy entered the room...

Oh and listen to the end to hear my reaction when this guy entered the room...

Perfect Nigerian Jollof

Meet Cassandra, winner of the 2017 JollofWars event in Sydney. Jollof rice is a quintessential West African dish, and Cassandra has perfected the Nigerian version--super spicey and bright red in colour. And delicious, of course. Growing up in Nigeria she'd cook a giant pot for her brothers and uncles-- but it was quite the endeavor since power outages are so frequent there. She has lots of tips if you're keen to create this dish yourself. And she laughs a ton:)

Music in this episode was recorded at JollofWars and is by Malin Sylla of Afro Nomad.

The Africultures Festival is coming on 10 March in Lidcombe (western Sydney)-- I've never been but it sounds awesome!

Cassandra (left) and Tope (right) from Nigeria cooked the winning jollof at the 2017 JollofWars held in Auburn.

Cassandra (left) and Tope (right) from Nigeria cooked the winning jollof at the 2017 JollofWars held in Auburn.

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A taste of Bangladesh

Ahshanul Shourav came to Australia to study accounting in 2009, and discovered a love for cooking while he was here. With the help of his Mum he learned all the Bangladeshi staples from afar, and honed his skills on his flatmates. A year and a half ago he opened  Bottola restaurant in Lakemba (with his business partner Arifa Ferdous). At Bottola you can eat all the classics from Ahshanul's homeland. 

Ahshanul Shourav is the chef and co-owner of Bottola Restaurant, which specialises in food from from Bangladesh.

Ahshanul Shourav is the chef and co-owner of Bottola Restaurant, which specialises in food from from Bangladesh.

Fuska is a delicious Bengali street food filled with smashed potato and peas and topped with tangy tamarind dressing.

Fuska is a delicious Bengali street food filled with smashed potato and peas and topped with tangy tamarind dressing.

Kacci biryani with marinated goat meat is one of Bottola's specialties.

Kacci biryani with marinated goat meat is one of Bottola's specialties.

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The Happy Baker: Eddie from Belmore Lebanese Bakery

Eddie Zanbaka, owner of Belmore Lebanese Bakery, on the art and science of baking, growing up catholic in Lebanon, adjusting to life Down Under, the investment that changed his career and finding happiness in simplicity.

Belmore Lebanese Bakery specialises in made-to-order flatbreads and fatayars that Eddie has perfected from years of experience--with some help from a master Lebanese baker.

Special thanks to James Mcgowan of jamesmcgowanaudio.com for his help on this episode-- I had significant problems with the recording quality on this and thought it was going to be completely unusable, but he worked his magic and made the episode 1000 times better.

Eddie Zanbaka prepping one of his famous oregano rolls, with a marinated lamb flatbread in the foreground.

Eddie Zanbaka prepping one of his famous oregano rolls, with a marinated lamb flatbread in the foreground.

Freshly baked, flakey and perfectly browned, and stuffed with a blend of halloumi and feta--not pictured is the perfect flat white that I drank with it. I recommend both!

Freshly baked, flakey and perfectly browned, and stuffed with a blend of halloumi and feta--not pictured is the perfect flat white that I drank with it. I recommend both!

Too hungry to worry about pretty pictures.

Too hungry to worry about pretty pictures.

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Lay Lay Naing from The Burman Kitchen

After years of working in retail and focusing on being a Mum, Lay Lay Naing fulfilled a life long dream when she opened The Burman Kitchen last year. She shares her stories and love of Burmese cuisine here. Check the Burman Kitchen out on Facebook here for some tantalizing pictures of their food! The Burman Kitchen is at 44 Railway Parade in Granville, New South Wales (02 8677 0152).

The Burman Kitchen team: Tin Tin Khine, Cassandra Naing and Lay Lay Naing

The Burman Kitchen team: Tin Tin Khine, Cassandra Naing and Lay Lay Naing

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