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Five minutes with Laura Dale, The ‘G’ Spot

Evelyn Karatzas29 April 2022
Laura Dale

Laura is the head chef of The G Spot. Photo: Laura Dale.

Who is Laura Dale?: I am the head chef and operator of The G Spot food van in Gungahlin.

Best recent dining experience: RAKU, hands down! That place never fails to impress me.

Favourite cuisine: I’d say Asian cuisine would definitely be my favourite, particularly Japanese food. I have visited Japan multiple times, too!

Dessert from Raku

The sweet treats at Raku Dining are a must-try. Photo: Raku Dining Facebook.

Most embarrassing pantry item: Mi Goreng. It’s legit the easiest way to turn instant noodles into the best snack. I always add veggies, ginger, extra ABC (Kecap manis) sauce and fried eschallots on top.

What ingredient can I not live without: I can’t live without garlic. It seriously goes in everything … except for breakfast smoothies.

Finger food

Come and try the starters at Bar Beirut in Garema Place. Photo: Bar Beirut Facebook.

Next big thing in the Canberra food scene: Bar Beirut in Garema Place, if you don’t already know about it, or Two Blind Mice in Curtin. Watch those spaces!

My Canberra food secret: Hit up The Cupping Room for brunch. I had their Kransky recently and it definitely hit the spot!


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Favourite place for lunch in the ACT: I don’t often get out for lunch, honestly, but if I do, I always go to Raku!

A must-try on our menu: You cannot go wrong with our surf ‘n’ turf wrap! It’s filled with scotch fillet, prawns, onion, lettuce, tomato and our creamy garlic sauce.

Chocolate dessert

Ginger Catering runs the Ginger at the Arboretum restaurant. Photo: Alex Pasquali.

Biggest culinary influence: Janet Jeffs from Ginger Catering. She gave me the opportunity to start my apprenticeship and taught me that women can thrive in any industry!

Favourite cookbook: I don’t have one, to be honest. However, I have used Thomas Keller’s Bouchon Collection as my knife block at home.

Where am I travelling to next: Hopefully, Japan! I can’t wait to eat some good food and enjoy great snowboarding!


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What’s on the menu this week: We have our Spudly (Winter special) – spuds topped with bacon, onion, cheese, coleslaw, sour cream, sweet chilli and shallots.

Death row meal: I would have to say my mum’s silverside (corned beef) with cauliflower cheese, mashed potatoes and vegetables.

My least favourite food: Bananas, for sure. They can’t be ripe, though, otherwise, they’ll be banana bread.

breakfast

Laura loves going to The Cupping Room for brunch. Photo: Daniella Jukic, We Are Found.

COVID-19 response: COVID hasn’t been very nice to the hospitality scene at all. Fortunately for us at The G Spot, we are already a takeaway business, so we were lucky enough to continue trading throughout the lockdowns. We also created an online system so our customers can order online and come pick their order up and offer delivery in lockdown and in high quarantine periods.

My really simple recipe tip: Never put the garlic in with the onions when sautéing. Sauté your onions off, then add the garlic; otherwise, it will burn.

Original Article published by Evelyn Karatzas on Riotact.

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