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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from news Talks at be Now.

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Speaker 2: Cook Niki Wicks is here this morning. Good morning, Yes,

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Speaker 2: good morning Jack.

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Speaker 3: I loved your intro.

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Speaker 2: Oh have you been to Dimitris?

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Speaker 4: I sure have I I waited outside. This was pre earthquake.

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Speaker 2: Oh yes, so it was in.

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Speaker 4: Their old their old location. I remember queuing for one

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Speaker 4: of those beautiful suvlaki sandwiches.

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Speaker 2: What do you think makes it so?

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Speaker 3: So?

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Speaker 2: I was thinking of this kind.

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Speaker 5: Of kind of a primal thing about just hot, hot

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Speaker 5: bread and hot meat. And actually we're going to talk

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Speaker 5: about it. You're used to be this morning as well

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Speaker 5: in just a couple of minutes, which is fantastic. But

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Speaker 5: what do you think it is about the Dimitri's combination

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Speaker 5: that is such a winner? Why has that souvlaki become

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Speaker 5: so popular?

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Speaker 2: Do you reckon?

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Speaker 4: Because I think our well, I think in terms of

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Speaker 4: our mouth. Our mouth loves fat.

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Speaker 3: And acidity, that's what it loves. And salt.

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Speaker 4: So you've got fatty, salty lad and then you've got

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Speaker 4: that beautiful tart dressing that's full of acidity, you know,

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Speaker 4: with yogurt and lemon juice and mint and all that

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Speaker 4: kind of thing.

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Speaker 3: So and yeah, and golf course, the garlic.

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Speaker 4: And I also think there's something really attractive about being

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Speaker 4: just sort of being able to sort of hand hold

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Speaker 4: a whole meal.

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Speaker 2: I totally agree. I agree.

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Speaker 5: I feel like these things are scratching the caveman brain,

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Speaker 5: all of them. You know, it's a really it's a

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Speaker 5: kind of it's a it's kind of there's something kind

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Speaker 5: of visceral about it, like you're using all of your

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Speaker 5: senses when you eat with your band.

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Speaker 2: Yeah, yeah, I reckon.

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Speaker 3: I can still remember actually at the other end of

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Speaker 3: the spectrum going to review.

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Speaker 4: Merediths, which was road Michael Budath's restaurant, and his first

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Speaker 4: course that he sent out was a tiny little beetroot

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Speaker 4: macaroon and you had to eat it in your hand,

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Speaker 4: and that's so odd for a fine dining restaurant. But

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Speaker 4: I remember thinking, oh, that's a good ploy because straight

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Speaker 4: away we're engaged, we're slightly off put, but in a

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Speaker 4: good way.

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Speaker 5: It's kind of involving senses there you Yeah, no, dimetris,

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Speaker 5: I'm so happy that that forty years congratulations, that's just brilliant.

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Speaker 3: And I think we love a sandwich. I do sandwiches.

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Speaker 4: I was thinking, I loved your intro because I'm doing

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Speaker 4: Poe Boys, but we love a.

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Speaker 3: Bar and Me from Vietnam.

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Speaker 2: Again. It's what meat.

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Speaker 4: It's kind of acidity crammed in there with all the

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Speaker 4: pow pow of the herbs and a good dressing. Mufpha

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Speaker 4: letters are a kind of an Italian sandwich. That is,

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Speaker 4: you put a big sort of olive salad in there.

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Speaker 3: You smear the.

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Speaker 4: Bread with crushed up lots of olives and garlic and

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Speaker 4: and so that's salty and fantasy and they just layer

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Speaker 4: it up with as much meat as you can. But

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Speaker 4: Poe Boys, yeah, from New Orleans. I have just finished

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Speaker 4: making a batch for some some actors tonight on stage.

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Speaker 4: I think you're gonna eat them on stage, which is fantastic.

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Speaker 4: So I have to make sure I used a soft

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Speaker 4: fun not a big old baguette, otherwise they're going to

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Speaker 4: have their mouthful of beget for a very long time.

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Speaker 3: They won't be able to get their lines out.

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Speaker 4: So it's a play called Poe Boys and Always, and

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Speaker 4: it opens the Alt Festival of Black Arts, and that

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Speaker 4: goes for a couple of a couple of weeks, goes

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Speaker 4: through to December, so people should get along.

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Speaker 3: It's called a phoba for short, which I sounds like

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Speaker 3: aqua fever. But this is exciting, so I really had

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Speaker 3: to think about, oh, how are they going to eat the.

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Speaker 4: So my ones that I've made them are not as spicy,

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Speaker 4: but this is what you do. You got to make

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Speaker 4: a bit of a spicy mayo. I put mayo, and

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Speaker 4: this is just my version Thousand Island dressing in there.

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Speaker 4: A bit of hot sauce, one teaspoon of smoked paprika

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Speaker 4: is great, a little bit of worse stars short sauce

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Speaker 4: and I never know how to say that, and a

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Speaker 4: teaspoon of horseradish and a squeeze of lemon.

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Speaker 3: So straight away, Jack, you've got that spicy sauce getting

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Speaker 3: in there.

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Speaker 4: And then essentially you just get along by geat and

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Speaker 4: you fry off some moises and some prawns and I

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Speaker 4: just dust them in a little bit of a sort

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Speaker 4: of cage and flavored dusting of.

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Speaker 3: Mixture of flour and corn meal.

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Speaker 4: Put a bit of cay and pepper in there, some

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Speaker 4: dried thyme, some oregano, a little bit of I didn't

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Speaker 4: have any onion or garlics or powdered stuff because they

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Speaker 4: don't have that, but that's okay. Just put some salt in,

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Speaker 4: a bit of garlics through it. Anyway, oil for fry

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Speaker 4: and do just dust off your prawns and your oysters

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Speaker 4: and you fry those at the last minute so you're

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Speaker 4: on everything else with your.

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Speaker 3: Baguette or your roll to be already.

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Speaker 4: Shredded lettuce, sliced tomatoes, pickles, I use onions and gurkins,

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Speaker 4: lots of that hot sauce and then lots of these

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Speaker 4: hot fried, crispy prawns and oysters.

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Speaker 3: You could also do them with roast beef. That's another sort.

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Speaker 2: Of poe boy idea.

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Speaker 4: Yeah, and came from came from a deli that served

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Speaker 4: these up to people striking in New Orleans in nineteen

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Speaker 4: twenty nine, I think. So they served them to all

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Speaker 4: the lads who were striking, and they called them poe boys,

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Speaker 4: I for the poor boys we're not working, because they

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Speaker 4: were standing on their principal So yeah, and then it

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Speaker 4: became such a thing.

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Speaker 3: So that's where poe boy comes from. And I love

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Speaker 3: it so good.

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Speaker 5: I remember, I've only been to New Orleans once and

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Speaker 5: it's one of those places I desperately want to return.

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Speaker 5: I actually went by myself as well. I was there

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Speaker 5: for work, and I like desperately would love to go

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Speaker 5: there with a family and you know, go there with

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Speaker 5: some mates or something like that. But I remember before

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Speaker 5: I went, I sort of plotted out in between all

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Speaker 5: of my work. I was like, right, if I'm here

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Speaker 5: in New Orleans for seventy two hours or you know,

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Speaker 5: three days or whatever, I'm like, this is where every

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Speaker 5: meal is going to be. But I distinctly remember getting

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Speaker 5: in on a really early flight and then the first

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Speaker 5: thing I did was go and get a po boy

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Speaker 5: for lunch, and it was just oh yeah, you know,

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Speaker 5: with the pawns and just everything was so.

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Speaker 3: We've got shrimp as they call it, because it's.

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Speaker 5: A really distinct cuisine, like Cajun cuisine is a really

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Speaker 5: distinct you know. And and yeah, New Orleans are real,

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Speaker 5: you know, a real culinary destination, don't you think?

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Speaker 3: Yeah?

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Speaker 2: I do think.

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Speaker 3: So we did. We did a show out for a

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Speaker 3: World Kitchen out of here.

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Speaker 1: Yeah.

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Speaker 4: They had the Magic the Magic Trio which is onions, peppers,

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Speaker 4: and salary, and that permeates.

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Speaker 3: A lot of the cuisine.

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Speaker 4: It's kind of like their little fry off beforehand, and

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Speaker 4: then you add things. I thought it was absolutely fantastic

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Speaker 4: place for you know, the culture of food there, Vignier.

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Speaker 2: Those beautiful donuts that.

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Speaker 3: Come from there. You know, they don't actually ridge it

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Speaker 3: over from there, but you know all of that.

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Speaker 4: Yeah, I thought it was really fantastic, and I was

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Speaker 4: interested that the herbs and spices were all quite basic,

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Speaker 4: but when you put them in the combination, you're like.

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Speaker 3: Oh, oh my god, that's for disticking New Orleans favorite.

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Speaker 3: Absolutely beautiful.

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Speaker 2: Yeah, love it. Hey, thank you so much. Those Poe

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Speaker 2: Boys sound amazing.

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Speaker 1: For more from Saturday Morning with Jack Team, listen live

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Speaker 1: to News Talks d B from nine am Saturday, or

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