Sydney Day 15: Top Fruit Market, Karm el Mohr Gathering, Saj, Lebanese Food, Schibello Coffee, STPM
Good morning! Good morning! Everything happens for a reason. Today we were in a helicopter, it rained, the clouds left, but anyway, we met the helicopter and then we searched for a Manoucheh, Manoucheh of the day, and we reached this great place. It's organized, clean, neat, the menu is nice, the name is nice, the design is nice, the kitchen is super clean, the ladies are working inside, and the Manoucheh, the smell, and the Lebanese spirit are still here. Come join us to start our breakfast today. We'll start with the Manoucheh, when we met inside, she told me, there's an idea we took from you, which is the Manoucheh with cheese. We made it of course.
The usual Manoucheh, eggs, Labneh, thyme, vegetables, and fresh bread. And my personal favorite, of course, is always the thyme Manoucheh with Labneh and vegetables, to start the day with a smile. Hi everyone, how are you? I'm Tanya. This is Cedary Bakehouse. I'm originally from Blouzai, in Lebanon, north Lebanon. I've been born here, but my parents migrated here many years ago.
So the love for our culture is in our blood. We love to bring it to life. Cedary Bakehouse has been open now for about seven years. Our first store is in Moorbeck, and Grace owns our second store.
We've been here for about four years now. We're a big happy family. It shows in our food, it's made with love. So everyone here is like family, and we're happy to have you here. We obviously make Manoucheh, but we've put a twist to it.
So one of our biggest sellers is probably our jam and zaatar. We created that about seven years ago. It's your zaatar with a bit of jam. You have to try it, it's amazing. We're also popular for our kayaks, which are made fresh here every day.
So beautiful kayaks, sesame seeds, put the cheese in between, and you'd love it. Also, our lahem b ajin is very popular. You should also try that. And our platter, the hot bread, they rise in the oven, and you would never be disappointed.
Soft dough. Soft dough. Oh, wait, I thought it was the normal zaatar. Again, this zaatar, she told me it's with jam. I said, I should try this.
And it works. God. Extreme sweetness, zaatar, extreme acidity, and you meet in the middle in a Manoucheh.
Oh, this is good. This is a creation. This is a creation. This is the second discovery I'm discovering in Sydney on this trip. Whether it's the Manoucheh with rocket and cheese, or the zaatar with jam, it's top. Top top.
My Manoucheh. Halloumi, zaatar. Tender, soft, salty. Very well done. And if you want, you can add some rawnak.
Labneh on top. A great start. We're going to make a round of eggs and labneh for a while. I'm loving it, zaatar and jam, wow. You like it? Wow.
I made you something else. Your bread is very soft, look. You see? I can't taste it.
What do we have here? This is a Kaak with rucola and tafla steam. Big jam. Thin, sesame. Ricotta and fig jam. I like how Tatli said it, ricotta is like Arisha in Lebanon.
Tatli's word is sweet. Sweet, until we were born here, it's really sweet. Like Arisha with honey. What is this Kaak? Tripoli met in the mountains.
The freshness of ricotta is amazing. The jams are top quality. The Kaak is thin, not chewy. The sesame is like sesame. Good job, very good job. The place, the view, the park and the football field.
This is a great discovery. Welcome Mr. Anthony. My name is Ali Sawan, I was born in Beirut. I came here in 1989. We entered the country, started the business quickly.
I was a mechanic, but it didn't work out. We came here in 1989 and started with the fruit. We started Top Juice in 2008. Top Juice grew up to 55 stores across the country. Now, during COVID, we said what can we do? The business had changed, everything shut down.
We came up with this idea, and that went very well. We opened it here and the Lebanese and Arab customers started working. They were very supportive of us. We saw that we opened for 6 months and we are still here.
We can't go back, and the customers love us a lot. We opened a fruit salad factory, which is an experience for a long time. We asked why this thing, to go abroad, and to be with the next generation. I used to do all this in early 1991 in Davy Jones. Davy Jones in the city, exactly what you see, that's what we used to have in a smaller scape. Me and the family, we said, you know, let's do it.
They did something nice. We are not speaking Arabic anymore, but the fun part is that when we opened here, my brothers and I worked together. The guys who used to work with us in the past, they are all here. Some of them have been here for 30 years, and they are still with us, thank God.
From here, we started to develop the business in the shops here, which are top juice. But this shop became like a toy for me. I always add to it, I add a little bit to it.
At least I see my mother coming here, and my father, he still sits with me in the morning, and I think it's the best thing I have. And the office is on the other side, and now we are coming back to all this. The reception started at your place. Yes, welcome.
We said we should line up, here, the whole story, the basics, and the rest. God bless you. When did you come to Australia? We came in 1990. We came in 1995. Where are you from in Lebanon? From the farm in Beirut. Nice, not many people from Beirut are meeting them in this country.
All of them are from the north or the south? No, we are from Beirut farm. How many children do you have? I have 37 and 32 grandchildren. In the name of God. This is my eldest grandchild. You are still healthy. Thank God.
Tell me something about how proud your son is, and your children, and the great work. God bless them all. All of them are great. Thank God. God bless you. They are always proud.
Top Fruit is a place where I have been for 4 years, in this area, in the Arabian area. When we opened, we were selling only fruits and juices. Then we developed it to see how people want this. We started making them a clean and clean bowl, a stuffed bowl, grape leaves, a cooked bowl.
They take it home, put it in this pot, and start cooking. We made it easy for women. Many men in the area didn't like how all this is happening here. So the more we hear about this, and the more we develop, from Maloukhiyeh, Lebamiyeh, Maloukhiyeh, each bucket is enough for 6 people. They also bring rice, and the cooked Kousa is ready to go. They take it to the fridge, and it will last for 5 days.
It is only for the rich, and it is called no preservative, nothing. This place is another level. Another level of Lebanese and Middle Eastern food. Green Valley Dairy, Bekaa, Keshik, Chtoura, Asala, all the brands are here.
We reached Top Fruit. Top Fruit and Top Juice, which has more than 50 branches. Did you know about Lebanese? I didn't. We see them in all malls, we see them everywhere.
We see this international standard brand, which you see is called Top Juice. And then we came here, Top Fruit is another level. Imagine, they took a hangar, they made it fresh. The light is nice, the smell is nice, garlic, hummus, the offerings are nice. Everything is authentic, everything is Middle Eastern, you name it, they have it.
All of them are Halal, of course. Semsemiyeh, products from Lebanon, we will continue, there is more. Maazati Al Aseel, our friends, we filmed you the factory. Things are connecting, all the people who are working, all the people who work with food, all the factories, we are touring here and here.
And most importantly, we reached a place called Top Fruit. Your fruit platter, freshly done fruit platter. Sandwiches, if you have an event, if you have a gathering.
We will continue, we are still at the beginning. Look here. Strawberry and chocolate. Godiva style. Inside is another story, really.
We live in Siberia all year long, we sit in the fridge, we put the music here, we live as they want, and they are cutting fruits. Fresh, colorful, nice smell, and they are not chasing us, they are like, wait a second. All people were ordering these fruits, you get them directly on the table, without a headache, and they cut it with a knife, and you find it from here and here. Hello, it will reach you.
Foul, fruits, sweets, breakfast, lunch, bread, Sijouk, everything is here. It is a restaurant, breakfast, lunch, dinner, supermarket, fruits, all day offer. We will move now from top fruit here, to top juice on the other side, and we will see the difference between the two.
This is top juice, that's a big chiller, big cool room. That's where they make all the orders, 5 days a week, we put the orders together, all the unfrigated stuff, that's ready to ship for the next morning, going to the stores. I told you a while ago, 55 branches, they were more before COVID, but no problem, they will reopen. It's a franchise business, each one of you can take it.
Top juice, 55 places, I went to 3 or 4 places without noticing, and I didn't know that they were for a Lebanese person. Here is the warehouse, everything comes from here, the stuff, vegetables, fruits, from here we will enter the fridge, and we will eat. From here, all the orders go to Sydney, Melbourne, all across, and expanding to all Australia. If you saw the branch somewhere, this is it.
Now we are going to go inside the kitchen, the hot kitchen, and the cold kitchen, the salad kitchen, where we make all the juices for top juice, and the fruit salad. Welcome, I am Chef Huda, the head chef of Top Fruit, this is my speciality, lamb with grape leaves, and the roasted kafta, and all the dishes you see outside on the show, are from my specialty, my recipe. Welcome. My name is Aziz, I have been working with this company since the 90s, so I work for everywhere, I can make soup, I can make fruit salad, I can make salad, I create a little bit of salad as well. In Top Fruit, where we specialize here, we cook for the top fruit up in the front, and also we do a lot of catering, we do a lot of catering for special orders, that happens daily as we talk, and also we cook for a product to make a salad, which is to make about 400 kilos of quinoa salad, 400 kilos of chicken shallot, and duka salad, that's all sold in a soup, made 5 days a week, every day, and the products that we cook in here, probably a couple of tons of chicken, lentil soup, we do about 2.5 tons, which is very big, very popular.
I came to Top Fruit, I came to Top Juice, I was not expecting to see this in front of me. Oh my goodness. The grape leaves of the factory. Wow, the softness, the rice is amazing, the sourness in it, the thin paper, it's very good. This is another level, imagine here, it's right in the kitchen, and the kitchen is big, and the quantity is just...
the house's spirit, just like the house's lady. I feel like putting my hands in it and eat a piece of meat and everything, but we have to go to the decor. No, no, like the old days, we'll leave it for you. Look, look, look. Are there any of these in Australia? Wow, really.
Oh my God. Come. Go film the entrance, the room, and the refrigerators. Continue the tour, and then you'll take me back from here. I told you, the people are on another level. The people are on another level.
Hygiene, safety, clothing, organization, double layer for the employees, everything is closed from top to bottom. The cold kitchen is different from the hot kitchen. There, the smell of meat, and the koussa, and the grape leaves, here, the smell of freshness, the fruits, the sugar that is being made, the orange juice, the orange juice, the orange juice, the orange juice, the orange juice, the orange juice, the orange juice, and all the fresh fruits that are being prepared, the huge machines that are finishing behind us, the vessels that are going to 155 places.
No, guys, it's... different from any other place. Unexpected. The juice is like cold press, there is no preservative. The shelf life is about 46 days. Other juices are different from the others.
They put hard pasteurized, it lasts a year. Some of them do high pressure HPP, which lasts 2 months. All the waste is gone. The waste here should stay in the juice, but naturally. Cold press, 4-5 days, that's it.
More than that, the real waste is gone. This is what makes us different from others. Then, the fruit salad is all the same here. There is no preservative.
3 days maximum shelf life. It's very popular. There is no medicine, no preservative, no sugar, nothing. Everything you see here is 100% natural. The staff has been here for a long time, they know what they are doing. The measurements are correct.
It's popular. The person who understands what cold press is, is our customer. Pomegranate juice. Fresh and live. This is the pomegranate juice.
There are many types of pomegranate. This is the pomegranate juice. Ah.
It's sour, it dries the tongue. Intense, it cleans the whole thing full of vitamins. Amazing. Kale.
Kale, spinach, celery, and green apple. It's the highest seller. 15,000 Kf. Wait, wait. Delicious. I thought I would taste the taste of a salad, but it's not a salad. On the contrary, it's very refreshing.
This is the deliciousness. At first, no one wanted kale. But then we invented it, it's Muslim green. We put it on the market. I told them, this is the green, you should do it. So it's kale, kale, spinach, celery, and green apple. I don't like kale, and I consider myself a goat.
Every time I eat it, it stings my mouth. And then kale is very delicious. We continue. This is a sugar cane. Sugar cane. Wow, sugar. Sugar cane.
Fresh, natural sweetness. We should stop to eat. Amazing. This is the kale quinoa fresh salad. Really very delicious. This is the tabbouleh and fattoush room. There is a room for tabbouleh and fattoush.
All day. Big salvage. Where in the world did you see a room for tabbouleh and fattoush? A room. A whole room.
and they get out of here neat and clean no one will chop parsley anymore no one will chop tomatoes they put them and mix them and that's it and everything is super fresh they smell good they smell good and look good I really told you, the people are on another level I feel like I'm in the village the story is clear and easy you open a franchise and you don't do anything they send you the juice, the food the fruits, the vegetables they send everything I still... Anthony I don't want to get excited but I still can't believe how big this is neat and clean done and done right I'm really impressed from here we will go up and see the offices position great job I am coming to see the fruits I am coming to see the fruits but what you did is great we are talking about an empire it has good quality food fruits hygiene standards super great job we are invited for breakfast no one said that this should be lunch or dinner we are going to eat Lebanese food everyday I will show you the meat look without a knife by hand, it is broken in a beautiful way cooked for hours you can feel the amount of love the grape leaves the ingredients are simple love, time and rice enough enough this is lunch and dinner crazy I am coming to stand next to you may God keep you here this love and this group we are saying bravo and thank you may God keep you I am coming from a place before you thank you may God keep you how many people are you? I don't know if I don't leave now, the program will be late I have to leave but I don't want to I don't want to leave because it is not as good as I thought I don't want to leave the good food, the juices, the beautiful atmosphere the welcoming, I don't want to leave I don't want to be late we are going to a gathering for ladies more than 15 dishes I will come back again and again Anthony, this man who was with us at the beginning he is a great man he has a company called Sam the baby man he is our friend he loves us I have never seen anyone do what he does we will see together from the 4 doors of 130 in Qatar to 90 in Australia I can't, I saw the car and I said who is this? he said we will go for a ride he said come with me, I said no beautiful special edition, S.V. first time I see a car like this from outside the wood, the decoration, the detailing the leather I love it I love it my name is Hassan Harb from Lebanon, from Ghanda El Ghanek I am a Lebanese I am happy to be here and to be able to do something for us, Lebanese people who work in Jihad I say it in Arabic and English it's a challenge in life I am happy to be able to do something for us, Lebanese people and thank God from Ghanda El Ghanek which is where I am proud of and thank God I have the opportunity to come here and do what you see I have a company called Sam the paving man my mother called me Hassan so what did I do I came to this country and slowly I started working with stones and I started working with stones and thank God we learned how to work with it and we started going up slowly and we started in small streets roads, and there are municipalities we worked with the biggest companies in the country and we started doing the Olympics when I took the Olympics I was proud as a Lebanese for what I did and we took the project which was 22 million stones not just me and my team and the Lebanese youth and we worked together and there were 120-150 people to help us with the Olympics and we did the job on time and the minister and the head of the infrastructure he said Sam the paving man is addicted to chaos and thank God we learned the struggle and we learned that whatever the effort we should do and we should do it fast and this is what happened and we started with stones and this is a big story but thank God we built something and now we are a big company in the infrastructure and we have a lot of people working with us and we are building the airport in Sydney and we are building the opera house and George Street and we are building the biggest projects in Sydney and we are building something that raises the head and gives us the opportunity to be able to show our trust and our respect to the Lebanese people and our respect to the Lebanese people and the Lebanese people and the Lebanese government a young man like me I didn't learn or read in Lebanon I left school 8 or 9 years ago and I came to this country and I don't read or write And thank God today, I don't want to say about myself, but I have a building company, I have another building company, I have factories in Australia, I have the biggest stone in Australia, which is us. We have the factory and the stone structure that you see on the ground, we make it, we make it, Australian stone, and we get stones from all around the world. And thank God, this country gave us the space to be what we are doing.
And I raise my head in Lebanon, and the Lebanese people, and the land of Lebanon, and I raise my head because my longing for Lebanon is very very strong. But the knowledge to teach our children is very important. And I wish that one of the officials who have the ability in Lebanon to help every child, because knowledge is the beginning of life. And this knowledge is not only for the person himself, but for all Lebanon. This tree, I had a dream when I was young, to make a tree like it and it would be a golden tree.
When I was young, it was a dream. It's a child, that's his dream. But when I grew up and I was able to build this business, I had this slogan, the tree was olive. I wanted to make olive trees and I did it this way.
But of course, we are in Australia, this is an Australian tree called fig tree. Sometimes I had to change the tree to blend, to mix with the Australian atmosphere, and we made this tree. Now, the goal I have is the conflict that I have between me and myself. How do I build something that I can be proud of? A Lebanese young man came and we started working with stones.
I had the only way because I couldn't work in an office, I couldn't be a manager, I couldn't work with anything. When I found the stone, I fell in love with the stone. And here is the conflict, not the conflict, the beginning of the Sam the Paving Man.
And it was for me, every day, as if I entered a battle every day. From day to day, I entered a battle. And I kept working all the way to build this business.
But I worked for 20 years and 30 years, 7 days a week. At night, I would fight with the night when it would come. And when the world would rain, I would fight with the sky. Why is it raining on me? Because I want to do my job.
And this is the conflict, this is what I am proud of, and I built it. And slowly, slowly, thank God, God gave us more than we deserve. And I am proud of one thing. This is a very important thing.
I am proud that I have the ability to work with people. And I gave them the spaces to reach it. And thank God, people learned a lot about this business and started to think about it. And I am proud of them. And I am proud of the young men who stayed with me. And until today, they are the ones who have guided the business.
I am nothing without my young men. My young men are the ones who made me. That's why I say every day, the most important thing I have, from any side in the world, is that the young men are working. And thank God, you see this exhibition. This exhibition is a legacy for me.
It's not about money, it doesn't make you a man. What you do on the ground, this is what makes you a man. This stone that we have from the castle, look what we did with it.
This place was built for the gathering of people, so that people can feel at home. This project was made to gather people together and make them sit and talk about things together. Even if it's small things like what happened to Abu Ali today, and Sabra and Shatila. These are the things that people should sit and talk about. This is the story of unity. When these people come out of the seed and become a tree, and the tree is Australia.
It's the world and the universe. This is life itself. This is the life where we all be one. All of us be one. No religion will separate us, no country will separate us, no one will separate us, because we all come from the same seed.
And this tree tells you the whole story. It came out of the seed in the sky, and the sky is the universe. And look at how life is in the world.
This is the story of the Arabs. Look at it. Who is the baddie here? Who burned the land? Ska or the hyenas? Who burned it? Look at how the land is burned here. Why did the land burn? And who burned it? He burned it with the desire of the life that is inside it.
Look at the picture from the inside. And the baddies are digging what is inside it. And this is Hazoura, guys. This is Hazoura. Look at the picture and tell me who is the one who took the land.
The hyena is hungry. And Ska is greedy. This is something that is in life. But what did the greed do to it? Look at the picture and tell me what do you say. And the baddie tells me, and I raise my head to the one who told me what is in this picture.
Because Hazoura is inside it. And the baddie knows what is Hazoura. This is from someone from Lebanon who didn't learn, read, or write. But everything is inside itself. And I put this image 4 and a half years ago.
I have been making this picture for 4 and a half years. And I am shouting, people, look what is happening. And who is the one who destroyed the countries and all the Arab countries. The greed and the greediness in this picture. And the baddies, look. Thank you.
Honestly, honestly, honestly, I am not satisfied with you. Believe me, come and have a day with me. I am speaking from my heart, Tahir. You deserve a whole episode, not 5 minutes.
I am honest, with genuine. I don't leave temptation, I don't leave reason. I am afraid of myself if I want to have a kind of temptation.
I fight myself. The most important thing in the world is the knowledge of the soul. I couldn't read and write, but I learned to know who I am. Don't tell them everything in one episode, go and I will come back to you. You are filming me, don't film me.
I liked it, I liked it. Don't film me. Next time, God willing, we will meet again.
He deserves to spend a whole day with him. Please, finish my work at the cafe. Come to the cafe, you will meet him, he will tell you all these things.
His name is the Black Owl Cafe. He is French, talk to us a bit in French. France. How are you? We are the Black Owl.
Black Owl in Australia. The best coffee in New Zealand. The second best coffee. An hour is late, only an hour.
And half. Only an hour and a half. Oops.
Welcome. Welcome to the new Kermameh. We can call it that because it was in our village. Welcome again.
From the doctor of medicine to the most famous food blogger. He puts a lot of food and we see the stories behind it. And we love to put food in all the food.
Today we talked about the village heritage, we also talked about the church. But we also talked about a lot of food that is related to the village heritage. One of them is the Fouad tree. We will see it here in a few minutes.
It is the tree of the Black Owl, right? I am not sure. Welcome. I wanted to ask you a question. I don't know if I can show it on camera. What made you become a food blogger? Let us know.
I love people. That's the most important thing. I love people because it is love in everything. God loves us. Welcome. Please take a picture.
I want to thank you all. I have been in Australia for 14 days. This is my third trip and third visit. I am not kidding.
I started at 7 a.m. and finished at 1 a.m. I am running to meet people. It is amazing to meet people like you.
These great successes, this beautiful gathering, this connection between heritage and heritage. It is very beautiful. I want to show the world what a Lebanese in Australia is doing.
On the other side, to get to know each other better, love each other more, work together more, support each other more. I hope that my dream will be a dream for everyone. I hope that in 5 years, 16 million Lebanese in the world will unite more, love each other more, work together more, so that we can strengthen our reputation and reputation and our reputation in the world. God bless you. I don't know. Welcome.
We are talking about love and kindness. There is a word in the heart for the lady in the cold who would like to tell you something. Welcome. Welcome. In the name of God, I am very thankful.
God willing, our village has been established and we have been able to get closer to our family. In the west, for two years, we have been coming to Hawna. We are very thankful. We are very passionate and we are very thankful. Welcome.
feast, and be happy with all that is to come, and the bread that we have been given. And with prayer, incense, and perfume, we offer our holy water, and I ask of you, holy one, that we don't fall into a pit. May God protect us all, and guard all the houses. 808 00:40:25,000 --> 00:40:04,779 And with all who love us as you do, we want to celebrate our We met 3-4 days ago and ordered Mjadara Tloubi. This is unbelievable.
My favorite. I saw it is beans, but they call it Mjadara Tloubi in the north. The exceptional grape leaves. Wow, this is sour, and very important, the rice, the tabbouleh, the Saj bread. What else is there? Salty, and crunchy.
They have crunchy in Australia. This crunchy is what the village is famous for. And grape leaves again. Let's see which one is this. Oh my God. I can't make a feast like this anymore. It's crazy.
Let's start eating together. Come on. I will follow myself with Mjadara Tloubi or finish it. I will not be selfish, I will follow myself.
I will eat Mjadara Tloubi and Hreeseh, because I can't imagine meeting these 2 things. Do you want a cup of Arak? How many people are there? Come on, give me a cup of Hreeseh. Oh my goodness. This is the best.
Come on, a cup of Arak. This is the best. Beans with the right amount of onion, which gives it all the color. Oh my God, this is phenomenal. You taste it in your heart and you enter the mouth. Hreeseh. Very delicious.
I know that it doesn't look like it, but when you think about how many hours of work it took, and what they are working on, it's the Australian meat which is exceptional. Wheat, meat, fat. This is for you David, you should eat and feed your finger. We entered very quickly, but we should go. Where are we? Who are these people? What are they doing? I will tell you all these things later, stay with us. But now, we reached the Saj, the firewood.
How did you bring the Saj of the village in Lebanon to here? From Karm el Maher, thyme from Karm el Maher, from the places of Karm el Tahmin, from the villages of Karm el Maher. The thyme is available in Lebanon. I will see what you will do.
The thyme and the salt are available in Lebanon. I have been with you for 33 years. Where are you from? From Karm el Maher. From Karm el Maher. I came in 1968, I was 17 years old.
We learned together. Our parents' heritage is their honor, but we learned from each other. And we are doing well. I am Samira El Yassin, I came in 1973. I learned from my parents and I continued here. Welcome.
This is the sheep's thigh. They boil it a little, then they throw the water, wash it well, and wash the peeled wheat. They boil them together, then they stir them to make a paste. And finally, they add the spices, cumin, and original Lauri ghee. They can't do it without it. And salt.
We don't have onions, you can eat onions. We are famous for this, we do it at weddings, all the weddings we do it at this cedar. You are the owner of the sheep's thigh? Yes. One for us and one for you.
One inside and one here. You didn't change your habits. We left Lebanon, but Lebanon doesn't leave us. This is what we love and we salute Lebanon. Welcome.
First of all, he is the president of the committee. Tell us what is happening today. This is a little company here in Australia. We want to thank our ancestors for coming here and not leaving the history and connection of Karmel Meher Australia and Karmel Meher Lebanon.
As you can see, if the parents don't push themselves so that the kids know the history and heritage of our father, we will all be like the Australians. The ancestors came here and preserved the traditions, and we are still here. Tell me about your activities.
We keep gathering, we light the fire, we support the community. We organize parties and we build a community center. We give electricity to the village every day for 14 hours. We fill the mezzanine.
Yesterday, we gave 250,000 dollars to the village to light the way. This center is for the village? Yes, it is for the village. This is the only community center in Karmel Meher. So the people who live here know that they have a piece of land for the village in the heart of Sydney. This is the shape of the ancestors who came in the 50s, 60s, and 70s. They bought this land and we are continuing to thank them for everything.
We want to teach our children the same thing, and thank them. connection on Lebanon as a lovely great job. So this lollipop moment I'm going to share with you it's related to somebody that's very dear to my heart and he was diagnosed with cancer last year it was very hard on us very hard on him and early on as you can imagine it was he spent a lot of time in bed and and he would watch these TVs just to get his mind off of things but then he came across your channel and your stuff and your YouTube and and I have to tell you I want to I want to make you feel great knowing that you had an impact on my brother and I'm not joking because you took him from his state and you took him to Lebanon with the way you spoke the way you presented the food and and that's my lollipop moment I want you to know that you had an impact on him so thank you thank you so much Engineering Machine Are you? 942 00:52:10,620 --> 00:51:54,660 Gibney blade home made home home made me Esra dear Too Gibney blade home made in this market Look what they were able to do, the Lebanese Saj, the Lebanese dough, the Lebanese flour, the Lebanese Harissa, the Lebanese vine leaves, the same taste of Lebanon that this amazing community made. All of them are ladies today, they speak Lebanese. They brought their traditions as they are, they didn't change them, they kept them for more than 40, 50, 60 years, from the village to here. They gathered their love for each other, they love Lebanon, they are attached to Lebanon.
This really opens my heart. The feeling that we are feeling in the atmosphere, the vibe, the energy that is present, it's unbelievable. I will try to take more words here and there, I know what they are doing with Lebanon, what they are helping, how they are getting together.
I wish you could taste this Mjadreet Loub and this Harissa. This is a book. Is this its history? Yes. Amir Nasser Bishara, he came to Australia. The family of Bishara Nasser Al Ra'i.
Tell me, what is the committee doing? How is the committee gathering the village more and more? Every month, we bring the families. We have a youth committee, a ladies committee, I am on the ladies committee, and we have a men's committee. We come together and we organize functions and events. The youth are going to have a picnic in two weeks. We gather together and they go on a picnic.
In the evening, we do the catering. The men come and we have a day out with the families. We do things to gather the families all the time. That's why we have this hall. This hall was built during COVID. When we had COVID, everything was at a standstill.
This hall is only one year old. We use it for when we have funerals, we have the wake here, we have the Azar here, we have birthdays here, we have a plate here. Anyone from the village who wants to hire the hall contacts the men's committee and they hire the hall.
Are there any statistics of how many people from your village are here in Australia? Uncle Youssef, how many people from Kar El Mahel in Australia? How many people from Kar El Mahel in Australia? How many people? Here? Nearly 10,500. 10,500. Around 10,000-15,000.
4 years ago, it was 9,200. Now it's 1,000 more. It should be a little bit more than that.
The project for the church cost us around $14 million. We are working on it and we have around 7 million now. We are continuing. You gather money in Australia and you take it to Lebanon. You gather money and you take it to Lebanon.
They left Lebanon to work in Lebanon and take it to Lebanon. The best thing. Between the wall here and the bachelor's, where are the bachelors? Everywhere. Where? Wait for me at the entrance. Daniel Eis and Ebon Eis.
Yousef is my mother-in-law. Hi. Thank you.
Thank you. 14. It's passing. It's passing.
David, we ate a lot. I didn't taste the rice on the chicken. The last table, we went to it. The ladies made it. The rice is hot.
The meat is minced. The way I love it. The way I love it. This shine in the rice with the fat in it.
The rice is a bit sticky. Overcooked but not sticky. The best. The best. Amazing.
It feels so good. In all these trips, I haven't eaten something like this for a long time. It reminded me of my grandmother. Very well done.
Let's taste the Arak. Look how beautiful Lebanon is. Welcome. The Lebanese Arak.
Arak without water. Sick. I am happy to have you. We are not ending. We will eat everything.
Thank you. Thank you. Yes of course. Arak at home. Arak at home.
What are you eating? It is delicious. We love your show. Thank you so much. We love it. In the village. The old houses, the beautiful mountains, the church bells.
It is fabulous. Everything is for you. You did the event. You are the reason we are here today. Let's meet you. Charlie Farak from Karoumar.
My son. We met by mistake on Instagram. He sent a message saying that he will not answer.
I answered and told him. Tell them. Thank you so much for what you are doing to Lebanon.
Thank you so much for making everyone feel welcome here today. Thank you. Thank you for having me. I felt at home with my family. My mother and father. The love you have for Lebanon cannot be explained in words.
Thank you so much. Mr. Tony. No one in the Arab people says that my oil is fake. We in Karbel Meher made Arak. A minister came and we objected to him. We told him that all the foreign people who came to Australia from the East, Italians make wine, and Croatians make crepe No one has ever made fun of us They said that tomorrow you will see in a newspaper that we will make you We will make you an ad for you This ad is from the government to remove the sweat And you drink the cup 1099 01:00:26,200 --> 01:00:04,000 Australia is doing the famous drink This is a letter from the Australian Lebanese community The liquor act 2007 Supply the act makes it an offense for a person to sell liquor without a license or those who possess a license to sell liquor It does not prohibit or restrict the production of alcohol by private citizens They are making Arak at home, but you can't sell it without a license Everything you saw today was made at home I can't say that I didn't eat anything, it's not tasty There is passion, love, energy, and ingredients Lebanon is made here, they left the same spices There are no shortcuts, they did everything right Everything they did, even the Arabic sweets, the Hummus, the bread The Saj, the hot fish, and the Kebbeh It's amazing, we will go down and see them All these foods that you only see in Lebanon The small tabbouleh, the Fatoush, the thyme with Saj The yogurt, the raw Kebbeh, the cheese made at home The bread, the vinegar It's really amazing We will go down and find it Cheers I will say to mom, he is probably from Jbeil Beirut I make sweets as a business She makes sweets as a business Sweet gems by Nadia They told me to put Turkish delight Cheese mixture It's thin and crunchy Good job I don't want to hurt anyone The rocky road, which I discovered is a fashionable dessert here in Sydney Marshmallow, chocolate, nuts, and so on And Knafeh I told you that some people will be upset I told you that some people will be upset They didn't do that in Berdawne Knafeh at home, amazing Just like we do at home Made in the oven, amazing We finish our tour, we are not full What I felt today is not explained in words I hope all the villages and all the Lebanese communities will stay together I hope we will keep smiling and remembering our heritage and history Thank you for the love I hope we will keep loving each other We will go back to the ladies We didn't eat the Manoucheh Don't make me taste your Manoucheh I want to watch my show We love you We love you Welcome Wow Is there any of this outside of Lebanon? It's the same The thyme is amazing The dough is very thin Wow Amazing Amazing I don't want to leave I don't want to leave them Lebanon, the village in Lebanon The smell of Lebanon, the thyme, the atmosphere I don't want to leave I hope that one day I will be here In September at the Eid Markmoura Two days in Sydney One of the highlights of the trip Next, I want to upload a video for the night I met a very special person I was listening on the phone about coffee and David preparing the show What are you preparing? My name is Ross Skenetla I've been in the coffee business since 1999 and the family has been in Australia since 1965 We've been roasting coffee for our market here in Australia Coffee is the heart and soul of all Italians but I find these days Europeans, Middle Eastern have really caught everyone's attention It's a good way to socialise and finish meals and start up in the mornings Being in the specialty space we identify the market trends in coffee and we've been able to capture that market over the years We have considerable growth throughout Australia but also now export coffee all around the world I'm the Group General Manager here in Rossa's son Over here we've got two buildings divided into distribution and production In 2021 we decided we were in for something different and we turned our reception space into a retail front and cafe for the roads and surrounding area community Since then we've been distributing out of one building and manufacturing out of the other Behind our coffee shop we have an area set up for domestic coffee machines our roasting facility, our training room and tasting room for our customers and for walk-in customers also and we have a room for R&D every Friday So part of our R&D process is we bring in coffees from about 15 to 20 countries every year and every Friday we cup and develop our blends single origins and coffee across the board to ensure that we're supplying the best coffee from all different regions and farms across the world So So So Having coffee is one thing and roasting is another.
However, none of that is possible without service and equipment. We're one of the only coffee roasters in Australia with an internal service team. That makes us different to everyone else and it's one of the reasons why we've been so successful for 24 years.
You rarely see machines this clean in a coffee factory. You know, a very important thing, if the machine isn't cleaned, the coffee will taste bitter. It will give you a burning taste. You know, the coffee of the roads, Kabsa and Kabassan in Lebanon, it should have a hard, strong taste because the machine hasn't been cleaned for 30 years. The machine is important. Most of the machines are famous, mostly Italian, including Marzocco and others.
But if it's not properly cleaned, it won't give you the same taste. Imagine how nice it is to make coffee, take it to the coffee shops, restaurants, and then come back to this place, look how clean it is, how it opens your heart. It's like a car garage. They send the machine, we clean it, and then return it to you.
So the customer can say, your coffee is delicious. Because usually, the customer in the food booth says, the coffee is not delicious. But it's like, the coffee is very delicious but the machine is wrong.
My name is Andrea and I have been with the Ciabello Coffee Group for the past 2 years. I have an Italian background, so you know, being Italian, we're usually born in a kitchen, which I pretty much nearly was. I've been in the hospitality game all my life and have enjoyed the journey so far.
As I said, I've been here for 2 and a half years and learnt a lot about coffee. People tend to think that sometimes it's just simply going to put the basket into the machine, pushing a button, the coffee's done, and voila, that's it, you've made a great coffee. But there is an art and there is science, a lot of science behind making a perfect cup of coffee.
For example, you have an espresso. Espressos are usually like our strong, punchy coffee that you'd like to have in the morning. Originated from Ethiopia, then the Italians perfected it, and now everyone's on board. Usually you have different recipes, different origins where we get the beans from, high altitude, low altitude.
You dose at a certain ratio, you extract at a certain amount of time in order to get the best flavours out of your coffee beans. We also work very, very closely with different types of communities and one of those communities is very, very close to my heart, which is the Lebanese community. And the reason why it is is because I'm actually married into a Lebanese family. So I think I've got a bit more of a liking when I go out and try to sway them to come on board. We work very, very closely with top end restaurants such as Zahili in Surrey Hills and top cafes such as C-Suite also, and Armani in Parramatta. R&D Fridays.
What we do every afternoon, we essentially taste many coffees. We roast them specifically for an event which is called cupping. And what you do is we fill up, we measure it, it's all very specific. So that's the kettle.
It's all very specific. You put, we put in 11 grams of water. We fill up this specific cup all the way. We set a timer. We break what we call, which is the crust at the top.
We smell, we taste. And then using this wheel here, it's called a tasting wheel. This is where we get all the tasting notes. So fruity, lemon, citrus, all that kind of stuff. A lot of people are part of it. We've got the head roaster, myself.
When we decide on something we like, we take it around the office, offer it to people, get their opinions. And we go from there. Cupping, cupping what we do sometimes because we have blends with multiple beans. If there's ever an issue with the bean, we get, in terms of sourcing or weather, like sometimes there are floods and there's an issue getting the bean. What we do, we get similar beans from similar regions. We taste them and make sure that they're a perfect fit for our coffee.
And then you want a slow, big loud slow. Perfect. Beautiful. It's like when we taste olive oil. It's like tasting olive oil.
So it goes all around, up to the nose. And you start feeling the fruits, acidity, bitterness. The tongue starts to activate. The tongue starts from the front, from the back, the sides.
And then you choose your favorite. There's a lot of work. Behind every bag of coffee comes lots of work. Today, I would like to talk to you about a coffee that we created that merges modern filter coffee and Lebanese coffee.
It's got notes of apple, vanilla. So filter coffee is coffee unlike espresso where we put the ground coffee in the top here. We pour water on the top and let gravity drip all the coffee down to the bottom. And you get a sweeter, more tea-like, floral, citrus type coffee. It's smooth and no bitterness at all. This was a surprise. I didn't expect to do something Lebanese.
We met a few days ago. We spoke in Arabic, we talked here and there. I felt that we look alike. So I said, do you come to my factory? Of course I come to your factory.
And this is a surprise. The branding is very nice. The cup is very nice. The flowers are very nice. And everyone knows someone, reads someone, or works with someone Lebanese.
So they were able to find a very nice smell. The smell of Lebanese coffee, the smell of flowers in the mountains, the smell of fruits. It's a new smell for me. You can make this coffee at home.
They make it for you in the place you want to come. You make drip coffee at home. So perfumed, so rich, so energetic. And the oil that you leave on your hand is very nice.
Look at the shine. Good quality stuff. It smells very nice.
It smells clean. If you like light coffee, you can call it light coffee, not double espresso or acid. This is what you need. It's very nice. It has the Lebanese coffee, but without being bitter.
They brought the flavor, the soul of Lebanese coffee. Then, it's like you're drinking tea, it's very rich. It has a nice smell, a nice taste.
I really liked the idea, and I say it again, I really liked the logo. They called it the coffee mouse. It's the coffee mouse. But in the Australian and English translation, it's very cute.
A mouse, not a mouse, a coffee mouse. Limited release. Nice. Cheers to that. So I was looking up, you have four brands? Yes, we do. We've got 88 Degrees, Clean Skin, Chabelo, and Art Coffee. What's the difference? Well, obviously, coffee is a big market, and we have different blends for different segments of the market.
Soft and fresh. I'm cutting and I felt that the dough is very soft. It's not hard. 1379 01:20:03,680 --> 01:20:01,280 It's not dry. Soft, creamy, lightly sweet, enjoyably coffee. That's a good one.
French quality cakes. Italian quality cakes, sorry. Loved it. This cake was made today, in a special way, but it's here in their coffee shop. We are in the factory, in a grocery, but they have a very nice coffee shop, far from the noise, far from the highway, far from the cars. You come and sit here,
listen to music, sit under the greenery, and eat this cake. Come for the coffee, come for the cake. It is worth it. I rarely find such a delicious cake, even in America or Australia, because the culture is different, it has a lot of sugar, a lot of butter, here we are talking about really high end, high end European quality, and it feels so good to finish it. Infused canoli with the local coffee.
Really good, really really good. You know, it's not dry, it's biscuity, crunchy, most importantly, it's not sugary, it's not sticky. I'm not a big fan of this, but this one is spot on. Before I say bye, I want to tell you that I feel close to home, we are cousins.
Lebanon and Italy, we are really cousins. We look alike in a lot of things, in a lot of things, the good and the bad. I love coming here, I came here 3 years ago. First visit, I passed by, and then we reconnected, as if we always see each other. Cheers, to the big expansion, and to my good enjoyment. Bravo.
Bravo. Right, right. A nice neighborhood, nice houses, a view on the water, nice breeze, we looked for a house, and there is a sign in front of the house. Bourganza. Welcoming you, a taste from home.
It's burger time. Hi, my name is Zaina Al Jameel, from Lebanon of course, I was born in Lebanon, I came to Australia in 1992, I was 20 years old, to marry my husband Adnan, where are you? He's coming, and start my family, but also to have my education, I went to uni here, I studied commerce accounting, and I've been working in the financial services industry for over 25 years. I'm in learning environment.
Now, meet my son Kareem, and my daughter Layal. They're all hiding. Let me just tell you, I started cooking after I got married, like when I had the children, and I always wanted to give them a healthy meal, they were not interested in the home cooking, that we normally do, they always wanted me to grab fast food on the way home. We both worked really long hours, me and Adnan, come Adnan.
They're all hiding. Meet my big supporter. My husband is a big supporter, we used to come home after a very long day at work, and submit to their request to buy the fast food burgers on the way. And then I felt like, no, this is not what I want to feed my kids, so I came up with my own burger recipes. Original one, which is the classic one that you are going to try today, and they fell in love with it.
They grew up eating this, every time I asked them, what do you want to have for dinner or lunch, they go, burgers! And then Bilal joined our family after he married my daughter, and he also fell in love with the burgers. The burgers became so famous that our family and friends always request them when they come over. We gather, whether it's a picnic, whether it's at the beach, or here at home watching football, or we always have burger nights, and what it is about is bringing the family together, bringing loved ones together, enjoying the experience of Burgundy, the taste of Burgundy, the sauces, the secret sauces that I have created.
I love watching them eat, and really, you know, like, dribbling and wanting more, and then I love seeing the table with nothing left on it at the end of the evening or lunches, and I go, wow, you have them all! So that's been where the love of Burgundy came from. Welcome, welcome, Dr. Anthony. We are very happy to have you in Australia, and we are happy that you came to our home.
This is an honor for us to receive you in our home. This concept, I believe, you had a great role in it in the beginning, because Zaina wanted to she had the project in mind, but she needed some advice, and the first person that she went to was yourself. If you remember, probably about maybe six, seven years ago, she gave you a call to Lebanon and asked you for some advice and some direction, and then that gave her the impetus to basically explode into action, and we did some food festivals in Qatar following your advice, and it was successful.
And we came back to Australia because our daughter had had her firstborn, and we wanted to be here, so we left everything behind and we came here, and Zaina decided, okay, we've done it before, let's do it again. And alhamdulillah, so let's see with all your encouragement and direction, maybe inshallah in Australia will be another adventure and we will be successful. So from Australia to Lebanon to Qatar, all my friends, they always ask about my mom's burgers.
It's definitely given me the strength to play sports because I'm a big athlete in all countries. So it's helped me to play football, it's helped me to be a lot more healthier with everything, and I just love it, and each time mom makes them, I have to come and eat all the food. So Baganza really takes me to my childhood. It reminds me of growing up and coming home from school and wanting burgers and mom making our favourite meal and all of us coming to sit together and share the burgers together. It was really exciting for me growing up to experience Baganza and have the burgers growing up.
And then when my husband also joined the family, bringing him into the... The tradition. Yeah, absolutely.
And now we have a little boy and we have another baby on the way, inshallah. So the excitement of them also being involved with Baganza and growing up eating these beautiful, healthy burgers as well. Baganza for Zaina and the family, I think, combines both her passions together, being family and food. When Zaina makes her burgers, it brings the whole family together and it's a very special event.
And I think the passion on her is very, very evident and you can now taste it in her burgers as well. With Baganza, you have four choices of packs. The first one, which is the original pack, called the Classic Pack, we called it Home Sweet Home. And what you get is the patties made of premium Australian beef with my own mix of herbs, hummus, you get Lebanese pickles, the slaw, as well as lettuce and tomatoes and my secret sauce for the Classic Pack. Next, we have the Kafta Delight, and who does not like the Lebanese kafta? We call this Just Like Mama's. So it's the kafta patties made by me with the hummus, the very secret kafta sauce here, the kafta salad that we always had in Lebanon with kafta made of parsley, tomatoes.
The third pack is the chicken pack, and we call it the Chouk. And here, the chicken patties are actually inspired by the Lebanese shish tawouk. So it's a special mix of herbs with hummus. Again, another secret sauce for the chicken pack, the slaw with lettuce and tomatoes and the pickles as well. And if you are vegan, you're not missing out on verganza because we have created the vegan pack called the Verganza this time. We have a special mix inspired by the falafel, the Lebanese falafel, but also with vegetables in it.
There's sweet potatoes and other vegetables here. You will have all the ingredients on the pack, the slaw, the hummus, the lettuce and tomatoes, the pickles, and the very secret vegan sauce as well. I've learned from my dad who passed away a few years ago. We miss him so much. 1567 01:30:13,800 --> 01:30:10,706 I want to say as well that everything I do is inspired by what I want him to know that I'm still following his path and if I believe in something I go for it with no fear and I'm trying to teach my children what you taught me dad. This is your hood. This is what I took from Lebanon. I brought all the way here to Australia because I feel when it's here you are also here with us. We play
your song. It's a song you also made for me. I miss you so much. That's unexpected. I came home and they invited me to eat burgers and then we discovered a vibrant family. Wow. And they're launching now. So we're starting now. This is a concept. Delivery from home. It's the first time you're hearing about it.
I hope they succeed. The whole family is involved. Everyone is talking. Everyone is happy. Everyone is working. The kitchen is working. Passion is unbelievable. The patties are all mixed. I'm looking at the ingredients inside. We didn't just take meat. The heart is delivered to your
home. I liked the idea of the hummus that's everywhere even though we don't eat it with the burger but to give it a Lebanese Middle Eastern touch. Wow. Unexpected. This is to play and make a burger. The smell of the box is very nice. The sauce is at the bottom. The dough should be absorbed well.
The bread is perfect. I added a bit more. We're going to take... One patty. A little bit of sauce to soften it. Second patty. Double cheeseburger.
If we want to make it Lebanese, we add fried potatoes. I don't know if anyone else in the world would add fried potatoes to a burger but we can do that. It's not bad. And that's how it goes. Imagine the concept is not just to eat. You can order delivery anywhere. The idea is to eat home food and have fun at home.
The whole family is a group. Someone is doing something, someone is grilling, someone is cutting, someone is roasting, someone is preparing. Everyone eats to their own standard. I usually eat to my standard.
My kids eat to their standard. It's so delicious that you feel at home. The taste of home. I don't know why but I feel the same. We had the burger on Friday after school. We ate cooking on Friday. The celebration ended on Friday and we went to eat the burger on Friday afternoon.
The burger was at home. We put it in the pan with oil. We get home and we put ketchup on top. Mayonnaise. You can put it in their sauce. 1, 2, 3, as much as you want. Tomatoes, thinly sliced. All of these are easy. You, the housewife, are watching a rugby match or whatever, you order for me. 1, 2, 3 boxes. At least you know that in this
burger, there are no preservatives, no hidden ingredients. They feed you as they eat. Great idea. The delivery started today. I will put the link below. Of course, they support us. Great job. Thank you.
Thank you for the support. Thank you. We can't wait for you to try them. We hope that you love them the same way we do. Thank you so much. Thank you so much. Really an inspiration. A family that gathered to work.
God bless you. God bless you. I hope that one day, next trip, I will or
2023-06-28 20:12
