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We are back.

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After the prior video, we showcased Liverpool to you but not all of it as it's a big place & has lots of great things to see.

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We decided to meet Mayor Ned again have lunch here, tour some more, show you this place's beauty & its important places.

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Where are we? At The Bank eatery.

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All done by our diverse and beautiful culture [br]the people of Liverpool and the people of the

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world working together so come on and come [br]and enjoy the day with us.

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I have to try everything as all the plates are so beautiful, abit of Italain, abit of Lebanese, abit of Greek.

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The plates are beautiful, how the chilli has been plated. Each and every dish.

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All you want to do is dig in.

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Look at the arancini.

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All plates look beautiful, well plated.

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Amazing. Taste is amazing.

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The halloumi cheese.

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Zucchini flowers i always tell you i love filled with cheese.

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Lebanese done right, Greek done right.

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Bread, see it here.

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See how well rested it is like the Italian focaccia.

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Comes out to the table with olive oil.

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As soft as a pillow, you want to just rest your head on it and sleep.

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Look how nice the salad is. Everything is pretty and works well together.

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I want to show you the halloumi cheese, how soft.

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Made with fig jam as you can see.

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I just got it all over me!

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Ooh, i need to taste the cheese.

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Buffalo.

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Impressive. Impressive how they've managed to make food this good - pasta, pizza, bread at the start which i devoured!

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The presentation of the meat, the generosity, the quantity of potatoes. The good, light taste of the meat.

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Octopus.... very hot!

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I love it I love it.

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It's a full place, everyone is happy, families, young, old, all ages.

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They welcome you in Lebanese, in Greek, in Australian, in all languages.

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I came to cafe, not a restaurant to have food this good, plates so beautiful, generous.

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And the plates are still coming out.

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I'm super enjoying it, super enjoying it.

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Let's conclude with one of these.

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It's like in Lebanon, fanning the bbq flame in the village. Crazy good.

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The icing on the case, best to last.

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So for the Lebanon part we have knefeh obviously. Homemade, syrup on top, comes hot to table.

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Next to it, Greek dessert i love alot, called bougatsa.

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It reminds us of tamreye in Lebanon.

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Inside it is not ashta cream but a semolina custard cream.

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Inside, not ashta but semolina.

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Light pastry outside, has absorbed some syrup, not too crunchy but flakey.

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I need to show same excitement for knefeh from Lebanon. Imagine the Greek dessert wins. We can let it! All good.

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Not restaurant knefeh - homemade homemade amazing.... man you all rock! 10 out of 10.

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Bagel, super soft, zaatar on top, labneh inside, tomato, all the Lebanese ingredients. Looks delicious.

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Exactly as it should be.

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Tomatoes and cucumbers cut it small pieces and good olives.

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Let's take a bite. From America to Lebanon.

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I have to be a pest, need to know why the labneh is excellent. It's the one we filmed last trip at their factory.

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Taste of Lebanon. Nice sourness, little moisture, holds well, not made from European or Greek yoghurt.

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That was bonus stop. Even the Mayor who works for the people, got him to film for me.

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Next time you can join me on my tours and help me... you will eat delicious food!

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Ok what;s next? Back to the city and go too..... hmmm, don't know.

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Wow, Liverpool, impressive. They have a microscope here that can zoom a million times into a cell of the body.

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Imagine how hard they are working and advancing research here.

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Usually we think research happens in America or Europe but no, its happening right here in Australia -medical & other research.

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And a big part of that takes place right here in Liverpool.

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People thought who is he? Who does he think he is, thinking he can establish a university in Liverpool.

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Look at the building, how beautiful it is, best building in Liverpool, really stands out.

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Best thing about it is the story of who built it, it was 2 young Lebanese men, Ayman & Khalil, studied at the university, different campus.

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They graduated then 10-15 years later they came here and built this university. Is there a better story than that.

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She ran, ran, ran. Please, take it easy, you'll do yourself harm!

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She's from Barhalioun, came here 3 months old and yet still speaks Arabic.

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We've been in this business for 20-25 years, have had the shop in Australia here for 16-17 years but worked in bakeries back home before coming here.

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As i said, we had alot of experience in bakeries from back home.

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I started in this field about 1996. Then continued here to give people the same taste experience as back home.

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We came here from El Menye in Tripoli north Lebanon. And brought the taste of Lebanon here.

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Everything, the machines, the oven, all the same as what we used back in Lebanon. We brought them from Lebanon.

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Many asked us why we don't use the electric oven used widely here but we dislike it, & asked why we don't use Italian dough machine.

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But we don't wish to change anything, we want to do it how it's all done in Lebanon to get same outcome.

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We kept it all the same, the whole set up as you can see. Like we have been doing it all our lives.

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We keep the dough fresh. Important to maintain good taste, quality and great end result.

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Elsewhere some use frozen dough not fresh, we don't. We do new batch every few hours.

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I will make you a few things now.

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I'll make chicken pizza, perri perri out most popular.

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And meat lovers. And prawn pizza.

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Anthony, it's not just because you're filming we're working like this, we are aways this generous & use best ingredients.

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This is how we always work. We take pride in our work, its always generous and consistent.

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As soon as i walked in, the smell was amazing. Saw these on display & said i have to try.

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Tripoli style kaak with cheese, sesame seeds all over. Looks great and stood as when i came in.

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Contains special mix of cheese and stretches all over. well rested, well risen. Feels soft like my pillow.

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Super light. Wow, its so tasty.

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Salty yummy cheese.

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Not chewy or hard or unpleasant. Very well rested.

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An upgraded kaak, maybe even like kenefeh minus the sugar.

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Last stop - pizza with Ned. I have to thank him for a great day.

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I've sorted mine, left him 2 pizzas - yes 2. Now we sit and have lunch/dinner.

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thank you for having me thank you for spending [br]the day with me thank you for giving me two days

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of your life I really appreciate it and uh [br]it's going to be a habit every time I travel

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and visit Australia thank you for giving me [br]a sense and a taste of Liverpool uh which I

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do enjoy thank you very much for your time thank [br]you for you do about sharing Lebanese culture and

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having all of us connected to our homeland [br]it's something that's so important for us

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and for our children so and we hope that you've [br]enjoyed your time in Liverpool definitely you so

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Looks great, squeeze of lemon. Generous topping, unbelievable. Well risen dough. No unpleasant yeast smell.

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Great tomato, excellent acidity. Pizza like they make back home in Lebanon. Again, great base.