25 February 2022

Five minutes with Travis Neusch, Brindabella Bar and Bistro

| Lottie Twyford
Travis Neusch behind the bar

Meet Travis Neusch – venue manager at Brindabella Bar and Bistro. Photo: Brindabella Bar and Bistro.

Who is Travis Neusch? I’m the venue manager at the Brindabella Bar and Bistro.

Best recent dining experience: I’d say it was at Verity Lane Markets – the fish tacos were heavenly and the atmosphere was great.

Verity Lane Markets

Verity Lane Markets is the perfect place for a casual bite to eat in the city. Photo: Lean Timms.

Most embarrassing pantry item: Barbecue or tomato sauce. Oh, and PS, they belong in the fridge.

Must-buy ingredient: Good cheese. It goes with everything and nothing at all.

Next big thing: Dom Pedros. It’s a South African invention that’s basically an alcoholic vanilla milkshake – somewhere between a drink and a dessert.

You start with ice cream, Kahlua or Amarula liqueur and cream. Blend this together and crumble some chocolate on top. You won’t be disappointed.


A Dom Pedro is a South African invention Travis says you won’t regret trying. Photo: Michelle Taylor.

Favourite place for breakfast in the ACT: I’m not fussy. Pretty much anywhere that serves a good eggs benedict.

My Canberra food secret: It’s a small scene so don’t be afraid to ask around about other places.

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Biggest culinary influence: My dad and a bit of my mum.

Favourite cookbook: The I Don’t Know How To Cook Book by Mary-Lane Kamberg. It completely revolutionised moving out of home for me.

Eggs benedict

There are plenty of good egg Benedicts around town. Here’s one from Common Grounds in Gowrie. Photo: Common Grounds Gowrie.

Who I admire on the Canberra food and wine scene: The Italian Place in Braddon because even though they have grown a lot, you still feel as though you’re in your own home when you’re eating there.

What’s on the menu this week: My own steak, mash and roasted vegetables, although my dad did promise his famous braai this weekend.

A braai is pretty much a traditional South African barbecue but done over coals. Once the food is cooked over the fire, it doesn’t get put out; instead, people gather around for the rest of the day.

Grease Monkey food

Ah, Grease Monkey – that famous Canberra institution. Famed for, well, do you have to ask? Photo supplied.

Where I’m going next: To Grease Monkey! Do I really have to explain that one?

Death row meal: That’s an easy one. I’d have freshly made carbonara with warm garlic bread. Oh, and to drink, I’d go for a rosé and, of course, a Dom Pedro to top it off.

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COVID-19 response: Everyone has a role to play and I honestly think Canberra has done really well. I appreciate everyone who is doing their best out there from our public health officials to businesses.

My really simple recipe tip: Lay out all of the ingredients first – just like you’re cooking on TV! As in life, I find a little bit of preparation goes a long way.

The Brindabella Bar and Bistro is located at the Belconnen Magpies Club on the corner of Stockdill and Britten-Jones Drive in Holt. It’s open on Mondays from 11:30 am to 9 pm, Tuesdays and Sundays from 10:30 am to 9 pm, Wednesdays from 11 am to 10 pm, Thursdays from 11:30 am to 10 pm, Fridays from 11:30 am to midnight and Saturdays from 10:30 am to midnight.

Original Article published by Lottie Twyford on Riotact.

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