CLANCY OVERELL | Editor | CONTACT
In breaking news from one of Betoota’s most iconic watering holes, it can be confirmed that Nepali visa workers are carrying the entire nation’s love of high salt and high sugar pub meals on their back.
As the hospitality labour shortage continues to cause grief for small business owners, Australia’s Nepali cooks remains a cheat code for pub and restaurant operators in the know.
Described as ‘the pick-up-4 card of hospitality’ – Nepali kitchenhands and chefs are known for their ability to cook any cuisine, from any part of the world, at a rate that rivals the beers being poured at the bar.
This supreme talent was on display for all this afternoon, as local Betoota publican Braith Merriman (55) decided to get a bit fancy with the menu at the Lord Kidman Hotel.
“Jeez she’s a bit chilly isn’t she?” declared Braith, during a catch up with his kitchen staff this morning.
“I’m thinking we need a winter menu. People love eating different shit in winter. Nothing too heavy though, I don’t want them falling to sleep on the pokies”
As the brainstorming continued, Braith was quick to rule out the idea of keeping a heated tub of mulled wine on the bar.
“That was a disaster the last time we tried it.” says Braith.
“All the drunks though it was a tip jar.”
“Only the poms were ordering it and they kept choking on coins”
Braith rubs his chin, before coming up with an idea.
“What about a soup. Something like that. I’ll leave it with you Batsal” he says to the Nepali visa chef, who often doubles as a TAB attendant and accountant.
Less than half an hour later, Braith is presented with a michelin-standard bowl of the complicated French dish Soupe à Loignon – a meal that Batsal learnt to cook by watching a ten minute Youtube video.
“Damn this is good” says Braith.
“But soup de loinchop is too fancy. Call it onion soup… Or even onion casserole”
“You know, Batsal, one day I’d love to get you to cook one of them curries that I see you eating at smoko.”
“But ya parmies are just too damn good ha ha”