A Tour in Liverpool: The Research Center, The University and Some Food Stops

We are back.

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.

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

Where are we? At The Bank eatery.

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

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

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

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

All you want to do is dig in.

Look at the arancini.

All plates look beautiful, well plated.

Amazing. Taste is amazing.

The halloumi cheese.

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

Lebanese done right, Greek done right.

Bread, see it here.

See how well rested it is like the Italian focaccia.

Comes out to the table with olive oil.

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

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

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

Made with fig jam as you can see.

I just got it all over me!

Ooh, i need to taste the cheese.

Buffalo.

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

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

Octopus.... very hot!

I love it I love it.

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

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

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

And the plates are still coming out.

I'm super enjoying it, super enjoying it.

Let's conclude with one of these.

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

The icing on the case, best to last.

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

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

It reminds us of tamreye in Lebanon.

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

Inside, not ashta but semolina.

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

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

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

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

Exactly as it should be.

Tomatoes and cucumbers cut it small pieces and good olives.

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

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.

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

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

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

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

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

Imagine how hard they are working and advancing research here.

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

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

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

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

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.

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

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

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

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.

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

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

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

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

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.

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

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

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

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

I will make you a few things now.

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

And meat lovers. And prawn pizza.

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

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

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

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

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

Super light. Wow, its so tasty.

Salty yummy cheese.

Not chewy or hard or unpleasant. Very well rested.

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

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

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

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

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

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

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

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

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

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

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