My Third Week in Australia: Sydney Visits & Happenings (Stories)

My Third Week in Australia: Sydney Visits & Happenings (Stories)
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Interviews with Anthony Rahayel

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This is the great ice cream, which is a cream as you saw, but the color of the ice cream is it’s not very white. Why? Because there are dried fruits that cooked a bit the color of the ice cream and made something You would imagine the flavors.

Not only the pistachio that we are used to, there are almonds in it, there are nuts from all of it. There are dried fruits and they made a color. Ice cream, ice cream, ice cream. We came to taste, we went in the middle. I just made 4-5 corneas for the guys.

If you noticed, I am putting them on top of each other. For the color to stay, for the life to stay, for the movement to stay. I can tell you that this is one of the most delicious Lebanese ice cream that is found in the It is found here in Sydney.

It looks and stands like velour, and its taste is amazing. Now, this is for you, but I already prepared myself and started a bit earlier. Delicious. Mayonnaise, ketchup, tahini, and french fries. The best combination. Let’s enjoy. Wow. Yeah, yeah, I am doing it now. I will get it out of the way. Amazing.

Amazing, amazing, amazing. Highlight of my morning, highlight of my breakfast. I wasn’t expecting to be able to eat such delicious Lebanese food. Real Ashta, real chocolate, Belgian chocolate, and not Nutella. There is a bit of difference on top, it doesn’t melt a lot, it doesn’t break like biscuits. It is amazing. Amazing.

Really, this is amazing. Amazing, amazing, amazing. Pistachio, chocolate, and only Ashta. I wasn’t expecting to be able to eat such delicious food. Where? In Australia, in Granville. This is amazing. Amazing. The meat is amazing. Lemon juice. Look how soft the dough is. It is made on Saj. And it tastes great.

The thyme is the same. Like the village’s thyme. The dough is relaxed. Thyme from Lebanon. The work is right, the work is amazing. Even this. I am seeing how the dough is breaking from my hands. Ghaz oven, delicious dough, Shanklish, thyme, meat. A lady and 3 tables are working here from their hearts.

You feel that they brought the village as it is. They didn’t give you commercial flavors. And I am super enjoying my breakfast. Green Spirulina, Blue Spirulina. Or mango, or dragon fruit, or even here, there is lychee with rose water. Not only Asaiyeh, they have amazing things. Look, they talk about themselves.

Fruits, fresh, refreshing. Here, what you are seeing are fruits, but very naturally. With some pomegranate, some pistachio, and rose water. I will show you Lebanon. Mango. Very simple. Or dragon fruit. Or believe me, one of the tastiest Asaiyeh I have eaten. They have their special mix of Asaiyeh.

Asaiyeh that is mixed with something that is not acidic, not sour. There is no crunch of Asaiyeh. We are seeing on the left and right that Asaiyeh is taken as it is before freezing. You feel like you are eating ice cream. Here, no, they have their special mix, all natural, zero sugar added.

Zero lactose. And it’s excellent. Do you know that they have 3 fruits? I will start making a franchise. Today, they told us for the first time. Definitely Lebanese. They are doing an amazing job. Amazing, amazing, amazing. 2 thumbs up and good job. Asaiyeh.

Quickly, I will try to put them all together in a minute and a half. It is basically a very sour fruit. They mix it with many things to make it sweet. Very sweet. Some people take it as it is from the freezer. It has a crunch like ice cream.

But we don’t want to eat ice cream, we want to eat Asaiyeh. Then, some people mix it with sugar cane, agave syrup, and some people make a special mix like milk, or bananas, or others. Then, I discovered this one. Look. Let’s start with the texture.

The texture is like a mary cream, but it is not ice cream. It is taken from the freezer, mixed, sitting in the mary cream machine. And then, it has no crunch at all. It has a very delicious taste. It tastes like fruits. It is 100% natural. It is very important.

You still feel the Asaiyeh which is very good for health. It is a fruit only available in Brazil. Now, it became a trend everywhere in the world. This one is outstanding. It has a lot of bananas, strawberries, a crunch like granola, or any nuts. You will keep eating it

Now to the next hour. It is filling, good for health, and it is super enjoyable. So this is the Asaiyeh 101. In a nutshell, it is a trend. I personally adore it. But not everyone who makes Asaiyeh makes Asaiyeh. It is important to mix it and beat it so that it does not

Come out of the freezer and eat it like cream and break under the teeth. It needs flavor. What am I having for breakfast? I am having a hot bread for breakfast. Its sound speaks for itself. Its texture is nice. Sourdough. Its smell is amazing. Look how light it is.

Here, we have bread made on wood by hand in a stone oven. But all of these are on the side. All of these are the ones that support it. What? My favorite butter. This butter which is eaten like this, as it is. It is not cooked. It is not put in the pan.

It is spreadable. Enjoyable. Pipisaiyeh. Made in Australia butter with Lebanese heart. This is how I like to call it. With Lebanese passion. You can find it everywhere. I can’t come to Australia. I can’t feel this creaminess this great lightness. You can eat 2 or 3 at a time without getting Wow, that’s breakfast.

Amazing. It melts. Very very very good quality. Very good quality. Look. Look how the meat is being cut. Look how it is being cut. It is red on the inside as I like it. There is no water left or blood or red. It is cut very lightly. It is eaten like butter.

Look at this. Juicy, intense, full of flavors. And it’s gone. And then, the potato as I like it. Bravas way. With their peel. Super crunchy and that’s it. Look at the plates, look at the chicken. Look at this here. The flavors, the mix, the chili, the pepper.

Everything. You put together, even if it’s meat, you feel like you’re in a meat shop. Even if it’s salad, you feel like you’re in a Mediterranean shop. Even if it’s chicken, you feel like you’re in a chicken shop. Everything in it is done right.

With a lot of love, a lot of care, and a lot of know-how. This is recommended all the way. All the way, all the way, all the way. One thing after the other. I loved it. I can’t stop. I’m impressed by the quality. I can’t stop.

Whenever a plate comes in front of me, I look at it and say, I felt like I was in Italy. Look at the quality. Then, it’s like you’re grilling a kebbeh in the morning. Then, I move it to the side. Then, the meat.

I look at it, I cut it, I cut it with me. I cut it. Then, I say, okay, wait. This is amazing. Then, I continue with these. I say, what do you want your samosa to be? Then, the types of cheese inside. Elasticity, flakiness. Saltyness, balance. Amazing. Then, I look at this.

I know that I will break it. Without anything. As it is. To take hours of work. With rice, they look busy. I’m impressed that there is a restaurant that has so many types of food, so many cuisines, and so countries. All of them are perfect. I can’t say anything wrong. Oh my God.

I come here to have breakfast. I come here for the coffee. Of course, you pass in front of them, and you say that you want something from Delhi. Then, you sit, you meet 3 Italian chefs, you say that you want to eat Italian food without any without any style, without touching your lips.

Italian, real Italian from South Italy. You are sitting in my coffee. This is the first time I eat eggplant with risotto. Cooked with tomato sauce. Neapolitan style with pieces of eggplant. It is not like our stuffed sheikh where we put minced meat inside and rice on the outside. Here, the rice is inside.

It is vegan, it doesn’t have meat. And it’s outstanding. I should have made it at home. Lasagna. Who doesn’t like lasagna? We all grew up with it. We all love it. We all wait to come back from school to eat it. When someone Italian made it with pasta layers, one on top

Of the other, minced beef, with tomato from Italy. It is cooked al dente. It tastes amazing. Sourness and acidity. Flavor and cheese. I got a smile on my face. Amazing stuff. Regards to the Italian chefs. I discovered tiramisu today. It is amazing. It is amazing.

The tiramisu is made at home as I tasted it in Italy. The tiramisu stand is nice. It is cold, as they say, just right. The sugar is super light. You don’t need anyone to help you. It melts just right. It is light and delicious. It is creamy and soft. This is amazing.

And then, Basque Cheesecake. It is like a trip to Spain and you are sitting here. There are no biscuits. There is cheese from the bottom to the top. Super well baked. They also call it burned cheesecake because they should burn it from the top.

Look how beautiful the texture is. It melts in a very nice way. They have delicious Italian food. Very good. I am waiting for the dessert. I might like it. I will finish this for me and for you. Thank you for watching. Don’t forget to subscribe. See you next time. Thank you for watching.

See you next time. Thank you for watching. See you next time. Thank you for watching. See you next time. Thank you for watching. See you next time. Thank you for watching. See you next time. Thank you for watching. See you next time. If you liked this video, please keep watching it.

And we say, yeah, Benny! Coffee shop, coffee shop, essentially. But it has a menu and it’s all big size. Whatever you want, they have it. It’s good, it’s so so good. The chicken piece, 2 pieces of chicken. Deep fried, roasted chicken. A lot of lettuce, and a cheese and mayonnaise on top.

Very simple, as simple as it looks. The chicken is melting. Unbelievable. Crunchy on the outside. Super milky and juicy on the inside. Can you see how it’s melting? Great, great, great quality. Together, a very comforting sandwich. The cheese is not melted, nothing is burnt. It’s just simple, very well done. Beautiful bread.

I love it. 47, I’m counting! 47 branches, Lebanese owned, family owned, and they are growing more and more, and hoping to reach 500. We have delicious food! I want, I want, I want, I want. City of God Chekh El Mahche restaurant Very unusual, casual, upscale, amazing.

I didn’t expect to eat such nice food. Then comes, look! Then comes, Chekh El Mahche Mothbout, Mothbout, Mothbout, with minced meat, eggplant, tomatoes, and rice with small diads. Halloumi is not chewy, it is properly cooked with thyme and a little bit of honey. Top! And then, Ribeye, wow what a delicious taste.

Ribeye, high end, high quality meat, with thyme hummus on top. Top! I want to tell you, with pomegranate molasses, the taste is amazing. I am eating top food, with hummus, amazing. Top! I don’t know if I should eat Lebanese food or not from here, but it is very well done.

Did you see the shine? How beautiful is the shine of the salmon? Delicious! The shine on top, the hummus on the bottom, it is amazing. Hummus with meat, creamy. The meat is soft with olive oil in the middle. Not a mistake. Probably my favorite today is this plate.

The whole table is appetizing, I tasted it all. And then comes rice, peppered, seasoned, with great toasted almonds, with a piece of meat that is cut with a spoon. It is called Mansaf, and it is amazing.