We're Thomas and Sheena, a couple of Kiwis travelling the world in search of the BEST FOOD. We travel to eat and believe that food is one of the best ways to learn about different cultures and to connect with people. We want to inspire your own food hunting adventures, to introduce you to new cultures and to bring you some delicious food!
chasingaplate.com/
Check out our second channel 'Chasing a Catch' if you're into fishing! ru-vid.com/show-UCKNrrUZDAkFPNR1q2uSq57Q
We never have this kind of food when I grow up in Poland in the 50s and 60s. There's was only one magic word what the oldest poles use to whisper in our ears. This magic word was SZYNECZKA. (HAM). This was everyone dream to buy it, it it and dream about some more. You see how lucky you guys are
Thanks so much for watching mate! How exciting you’re heading to the Cook Islands soon- hope our vids can help with your eating itinerary 🤓 Cheers, Sheena
@@ChasingaPlate and I've found out this afternoon that I'm heading to Melbourne for a week for work, so I'll be checking out your vid this evening. Keep up the great content.
Everything is good except Patisserie! This is not traditional Croatia patisserie! Traditional is Vincek, Petrović, Horak, Jakšić and special Orijent in Maksimirska street!
I don't like how tourists go out of their way to go to milk bars. Milk bars are cheap, and the food they serve is mediocre at best. That is their whole point. They were conceived as a way for hungry students and laborers to get their fill. You won't find "authentic" Polish cuisine there, just cheap, fast preparations. I've been to a milk bar exactly twice in my student life, and it was shitty and cheap both times. The food we make at home is a hundred times better. And then the tourists judge Polish food based on the milk bars. It's appalling. Go to a proper restaurant and get the food that doesn't skimp and cut corners wherever possible, ok?
We didn’t judge Polish food based on our milk bar experience at all- it’s just one piece of Polish food culture that we wanted to experience. Thanks for watching. Cheers, Sheena
Delicious looking and suitably warming options for a cold winters day in Melbourne. Being Scottish I'm used to porridge, but I've never had congee 🥣 Another thing to add to my list!
That's similar to how we make our tripe, except we use parsley not mint & we cook potatoes in the sauce too.... My Nonna's recipe! It has to be the honeycomb tripe like that!
I actually popped in the other day but didn’t stay as it was absolutely freezing and the outdoor seating didn’t appeal 😝 thanks for watching this one! Cheers, Sheena
Hi guys, absolutely loving the videos. Would it be possible to mention if any places have GF (gluten free) options or maybe a GF episode. Keep up the good hunt for the perfect feed.
Hi guys, absolutely loving the videos. Would it be possible to mention if any places have GF (gluten free) options or maybe a GF episode. Keep up the good hunt for the perfect feed.
Thanks for watching Amy! So happy you’re enjoying the series. I will try and keep my eyes peeled on the menus we encounter and mention it in the description where we put all the info. Hopefully the cuisines we showcase give you a good indication of gf options too like Mexican/Thai/Vietnamese etc. thanks for watching! Cheers, Sheena
If you guys ever go to the Gold Coast go to Mike's Kitchen for the best pub/South African food they do an African version of chicken parmi & bangers & mash... Also THE BEST ribs & sticky date pudding (also a devine chocolate mousse).... Watch out, the portions are HUGE!
Guys! My brain is on the Fritz! I can’t decide what sounds the most appealing to try to find something similar in my neck of the woods! Unique pizza? Great bakery? Amazing sandwich? I know you’re heading into spring almost over there, but we still haven’t shaken summer here so I’m definitely, during the next heat wave, going for some pistachio gelato!
No Brunetti's?? 😭🇮🇹 With the gelateria you went to, see how their gelato isn't on display like most places are? That means If the gelato is in plastic tubs, you can be sure that it's not of good quality. Metal is better, though places that serve lower-quality gelato are catching on and are switching to metal, so this alone does not always guarantee quality. A lid on the metal container keeps the gelato completely hidden but says a lot about what's inside. It means that the gelato is being carefully kept at the right temperature. Also.... High quality gelato is made with all-natural, seasonal ingredients and little to no artificial coloring. Because of this the colors will not be vibrant, but rather dull. For example, pistacchio should never be bright green like you might imagine, but brownish. For berry flavors, look for deep, muted reds rather than shocking pink, and lemon should be white rather than yellow. If the gelato is shiny it means there's too much added sugar or that it's oxidized and therefore old. Even if the gelato is not covered with a lid, it should not go beyond the height of the container that it's in. Tall, fluffy gelato that does not melt and just looks pretty is filled with air and loaded with vegetable fats and emulsifiers. A good gelateria will have a smaller list of flavor options, using only what is fresh and in season. If you find berry flavors on the list that are not in season (did you see the berries at the local market?), that's not a good sign. Tourist favorites such as cookies and cream and bright blue bubblegum (often called "puffo," which means smurf), and the exact same labeling and flavors in several shops are a dead giveaway that the gelato is mass-produced: made and delivered in bulk or created in the shop from a mix. All Italian gelaterie are required to display their ingredients. Take a look at the list. Is it long? Do you see ingredients like vegetable oil (olio vegetale) or artificial colors and flavors (usually shown as a number and letter code)? Was the list hidden or did you have to ask for it? These are all bad signs.
You put a lot of effort into this summary Maxine and I agree with everything you’ve said 😄 Thanks for watching this one! No Brunetti’s this time- maybe next time 😄 Cheers, Sheena
It’s so great that in this series you’re profiling the multiculturalism in Melbourne. What tasty offerings there in Little Italy. Little Miss is dialed in! ❤🙌
Hahah she totally is! There’s so much more we want to film! Hope you’re well mate- actually just on the freeway heading to LAX after a couple of weeks in San Diego (Thomas had to get dental work done in Tijuana)- we’re in the same country! Sending love! S xxxx
Lygon St seems so quiet compared to the 90s. I noticed that there are quite a few restaurants with other cuisines like Middle Eastern - looking forward to trying some of these. You should do Brunswick St next (try L'arte Della Gelato for their unique biscoff cheesecake flavour :) Wow, those pizzas are massive!
They were HUGE! And delicious! There are some amazing non Italian restaurants along there that we’d love to film- next time for sure! We totally need to do Brunswick St- we’ve barely scratched the surface of Melbourne’s food scene. Thanks for watching Catherine. Cheers, Sheena
Thanks so much for watching Ken! It had been ages since we ate along there so it was a fun one to film. Hope you can get there soon yourself. Cheers, Sheena
