1 00:00:00,120 --> 00:00:00,880 We are back. 2 00:00:00,880 --> 00:00:08,253 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. 3 00:00:08,253 --> 00:00:18,000 We decided to meet Mayor Ned again have lunch here, tour some more, show you this place's beauty & its important places. 4 00:00:18,431 --> 00:00:21,822 Where are we? At The Bank eatery. 5 00:01:47,880 --> 00:01:51,960 All done by our diverse and beautiful culture  the people of Liverpool and the people of the 6 00:01:51,960 --> 00:01:56,379 world working together so come on and come  and enjoy the day with us. 7 00:02:17,188 --> 00:02:26,328 I have to try everything as all the plates are so beautiful, abit of Italain, abit of Lebanese, abit of Greek. 8 00:02:27,563 --> 00:02:33,123 The plates are beautiful, how the chilli has been plated. Each and every dish. 9 00:02:33,734 --> 00:02:36,277 All you want to do is dig in. 10 00:02:45,406 --> 00:02:47,406 Look at the arancini. 11 00:02:48,480 --> 00:02:53,488 All plates look beautiful, well plated. 12 00:02:55,083 --> 00:02:58,083 Amazing. Taste is amazing. 13 00:02:58,490 --> 00:02:59,666 The halloumi cheese. 14 00:03:01,645 --> 00:03:07,749 Zucchini flowers i always tell you i love filled with cheese. 15 00:03:11,175 --> 00:03:15,703 Lebanese done right, Greek done right. 16 00:03:18,316 --> 00:03:20,044 Bread, see it here. 17 00:03:21,470 --> 00:03:23,470 See how well rested it is like the Italian focaccia. 18 00:03:24,000 --> 00:03:26,000 Comes out to the table with olive oil. 19 00:03:28,104 --> 00:03:30,104 As soft as a pillow, you want to just rest your head on it and sleep. 20 00:03:37,256 --> 00:03:42,747 Look how nice the salad is. Everything is pretty and works well together. 21 00:03:43,425 --> 00:03:46,039 I want to show you the halloumi cheese, how soft. 22 00:03:47,632 --> 00:03:49,632 Made with fig jam as you can see. 23 00:03:54,620 --> 00:03:56,620 I just got it all over me! 24 00:04:00,000 --> 00:04:02,000 Ooh, i need to taste the cheese. 25 00:04:02,280 --> 00:04:06,560 Buffalo. 26 00:04:28,684 --> 00:04:36,000 Impressive. Impressive how they've managed to make food this good - pasta, pizza, bread at the start which i devoured! 27 00:04:36,713 --> 00:04:43,142 The presentation of the meat, the generosity, the quantity of potatoes. The good, light taste of the meat. 28 00:04:48,508 --> 00:04:52,887 Octopus.... very hot! 29 00:05:02,680 --> 00:05:07,920 I love it I love it. 30 00:05:08,633 --> 00:05:15,121 It's a full place, everyone is happy, families, young, old, all ages. 31 00:05:17,360 --> 00:05:26,360 They welcome you in Lebanese, in Greek, in Australian, in all languages. 32 00:05:28,396 --> 00:05:33,518 I came to cafe, not a restaurant to have food this good, plates so beautiful, generous. 33 00:05:33,789 --> 00:05:35,789 And the plates are still coming out. 34 00:05:36,320 --> 00:05:39,800 I'm super enjoying it, super enjoying it. 35 00:05:39,800 --> 00:05:42,000 Let's conclude with one of these. 36 00:05:48,605 --> 00:05:54,466 It's like in Lebanon, fanning the bbq flame in the village. Crazy good. 37 00:06:00,472 --> 00:06:03,737 The icing on the case, best to last. 38 00:06:06,000 --> 00:06:13,180 So for the Lebanon part we have knefeh obviously. Homemade, syrup on top, comes hot to table. 39 00:06:15,835 --> 00:06:20,102 Next to it, Greek dessert i love alot, called bougatsa. 40 00:06:21,019 --> 00:06:23,290 It reminds us of tamreye in Lebanon. 41 00:06:23,528 --> 00:06:29,770 Inside it is not ashta cream but a semolina custard cream. 42 00:06:33,399 --> 00:06:37,163 Inside, not ashta but semolina. 43 00:06:46,720 --> 00:06:55,414 Light pastry outside, has absorbed some syrup, not too crunchy but flakey. 44 00:07:06,407 --> 00:07:14,730 I need to show same excitement for knefeh from Lebanon. Imagine the Greek dessert wins. We can let it! All good. 45 00:07:17,920 --> 00:07:30,235 Not restaurant knefeh - homemade homemade amazing.... man you all rock! 10 out of 10. 46 00:09:20,960 --> 00:09:29,520 Bagel, super soft, zaatar on top, labneh inside, tomato, all the Lebanese ingredients. Looks delicious. 47 00:09:31,000 --> 00:09:33,216 Exactly as it should be. 48 00:09:46,280 --> 00:09:51,825 Tomatoes and cucumbers cut it small pieces and good olives. 49 00:09:59,120 --> 00:10:01,181 Let's take a bite. From America to Lebanon. 50 00:10:04,981 --> 00:10:12,000 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. 51 00:10:13,382 --> 00:10:22,271 Taste of Lebanon. Nice sourness, little moisture, holds well, not made from European or Greek yoghurt. 52 00:10:24,242 --> 00:10:31,732 That was bonus stop. Even the Mayor who works for the people, got him to film for me. 53 00:10:32,309 --> 00:10:36,345 Next time you can join me on my tours and help me... you will eat delicious food! 54 00:10:36,345 --> 00:10:42,251 Ok what;s next? Back to the city and go too..... hmmm, don't know. 55 00:16:50,167 --> 00:16:56,784 Wow, Liverpool, impressive. They have a microscope here that can zoom a million times into a cell of the body. 56 00:16:56,784 --> 00:17:00,413 Imagine how hard they are working and advancing research here. 57 00:17:00,413 --> 00:17:09,471 Usually we think research happens in America or Europe but no, its happening right here in Australia -medical & other research. 58 00:17:09,471 --> 00:17:13,024 And a big part of that takes place right here in Liverpool. 59 00:18:26,880 --> 00:18:31,943 People thought who is he? Who does he think he is, thinking he can establish a university in Liverpool. 60 00:19:21,530 --> 00:19:25,593 Look at the building, how beautiful it is, best building in Liverpool, really stands out. 61 00:19:25,593 --> 00:19:33,572 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. 62 00:19:33,572 --> 00:19:43,040 They graduated then 10-15 years later they came here and built this university. Is there a better story than that. 63 00:19:45,951 --> 00:19:50,599 She ran, ran, ran. Please, take it easy, you'll do yourself harm! 64 00:19:59,440 --> 00:20:05,429 She's from Barhalioun, came here 3 months old and yet still speaks Arabic. 65 00:20:46,207 --> 00:20:58,080 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. 66 00:20:58,080 --> 00:21:03,805 As i said, we had alot of experience in bakeries from back home. 67 00:21:03,805 --> 00:21:13,684 I started in this field about 1996. Then continued here to give people the same taste experience as back home. 68 00:21:15,689 --> 00:21:23,389 We came here from El Menye in Tripoli north Lebanon. And brought the taste of Lebanon here. 69 00:21:23,389 --> 00:21:31,676 Everything, the machines, the oven, all the same as what we used back in Lebanon. We brought them from Lebanon. 70 00:21:31,676 --> 00:21:43,367 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. 71 00:21:43,547 --> 00:21:50,407 But we don't wish to change anything, we want to do it how it's all done in Lebanon to get same outcome. 72 00:21:50,407 --> 00:22:00,000 We kept it all the same, the whole set up as you can see. Like we have been doing it all our lives. 73 00:22:01,154 --> 00:22:15,292 We keep the dough fresh. Important to maintain good taste, quality and great end result. 74 00:22:15,292 --> 00:22:30,000 Elsewhere some use frozen dough not fresh, we don't. We do new batch every few hours. 75 00:22:38,004 --> 00:22:43,024 I will make you a few things now. 76 00:22:43,906 --> 00:22:48,622 I'll make chicken pizza, perri perri out most popular. 77 00:22:48,622 --> 00:22:53,031 And meat lovers. And prawn pizza. 78 00:23:04,638 --> 00:23:15,291 Anthony, it's not just because you're filming we're working like this, we are aways this generous & use best ingredients. 79 00:23:15,291 --> 00:23:24,597 This is how we always work. We take pride in our work, its always generous and consistent. 80 00:23:28,384 --> 00:23:35,718 As soon as i walked in, the smell was amazing. Saw these on display & said i have to try. 81 00:23:36,600 --> 00:23:45,270 Tripoli style kaak with cheese, sesame seeds all over. Looks great and stood as when i came in. 82 00:23:49,240 --> 00:23:59,237 Contains special mix of cheese and stretches all over. well rested, well risen. Feels soft like my pillow. 83 00:24:04,964 --> 00:24:13,981 Super light. Wow, its so tasty. 84 00:24:15,304 --> 00:24:17,304 Salty yummy cheese. 85 00:24:21,686 --> 00:24:27,257 Not chewy or hard or unpleasant. Very well rested. 86 00:24:30,142 --> 00:24:33,153 An upgraded kaak, maybe even like kenefeh minus the sugar. 87 00:24:44,452 --> 00:24:49,811 Last stop - pizza with Ned. I have to thank him for a great day. 88 00:24:50,591 --> 00:24:57,341 I've sorted mine, left him 2 pizzas - yes 2. Now we sit and have lunch/dinner. 89 00:25:01,480 --> 00:25:04,960 thank you for having me thank you for spending  the day with me thank you for giving me two days 90 00:25:04,960 --> 00:25:09,600 of your life I really appreciate it and uh  it's going to be a habit every time I travel 91 00:25:09,600 --> 00:25:16,080 and visit Australia thank you for giving me  a sense and a taste of Liverpool uh which I 92 00:25:16,080 --> 00:25:22,000 do enjoy thank you very much for your time thank  you for you do about sharing Lebanese culture and 93 00:25:22,000 --> 00:25:25,760 having all of us connected to our homeland  it's something that's so important for us 94 00:25:25,760 --> 00:25:31,240 and for our children so and we hope that you've  enjoyed your time in Liverpool definitely you so 95 00:25:31,240 --> 00:25:43,776 Looks great, squeeze of lemon. Generous topping, unbelievable. Well risen dough. No unpleasant yeast smell. 96 00:25:44,828 --> 00:25:55,611 Great tomato, excellent acidity. Pizza like they make back home in Lebanon. Again, great base.