Three Food Memories
The things you find out when you ask people about their food memories can be soulful, spicy, sensational, sour, and sublime. Often you'll discover something you never knew about the person you asked - and this is what the Three Food Memories podcast is about, how every food memory is linked to a moment in time.
Three Food Memories is hosted by Savva Savas, dad of twin boys, entrepreneur, caterer, and creator. In each episode Savva chats with a guest who shares three food memories and a social cause close to their heart, revealing far more about themselves than what they’ve tasted.
Be prepared for some hilarious and otherwise never-heard-before stories, and if you love listening - please tell your friends (and like, subscribe, and follow for all the goodness!)
Three Food Memories
🦞 Joe Avati (bite-sized) 💍
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On comedian Joe Avati's menu: making tomato sauce with the cousins, a three carat cake (no, that's not a typo), and fresh seafood in Spain.
If you liked this, be sure to listen out for the full episode - out tomorrow!
To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!
TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.
Your first food memory is quintessentially Italian. It literally, if it doesn't appear on any of my Italian guest memories, I'm kind of thinking you're not really Italian. But it's making tomato sauce on the weekend.
SPEAKER_00You know, a whole family gets together like they all do, and we would make the tomato sauce, and it was only the family, but there was only my dad only allowed the Aussie neighbor, you know, to help at a certain time. But he would just come in intermittently. He wouldn't come in at the beginning. He'd normally come in, you know, after woken up, and by that time we'd almost finish. And so, you know, to to to once the bottles have been boiled and they're at the bottom of the 44-gallon drum, they're a bit too too deep to you know to kind of lean over the barrel and pick him up because the barrel's so hot still. So what we would do, we would get the youngest cousin, tip him upside down by holding by his feet and dunk him into the 44-gallon drum. Obviously, there was no water in there, the water had been expelled. But he would he would dunk him in there and to reach the bottom of the barrel and grab the last bottles. And that's when Brian, the next door neighbor, walks in at that point, you know, and so all he sees is this, you know, guide holding the this kid upside down into the into the barrel. You know how comical that would have been. And they're like, we're all shocked. And it's no, it's not what you, you know, because the because it's still smouldering underneath, you know, but there's no actual danger really unless he dropped him, you know. But but you know, that there was no that that was our health and safety. That's right. There's no health and safety in a in a in an ethnic house, you know.
SPEAKER_01Let's go to your second memory, which is the three carat cake.
SPEAKER_00Yeah. Yeah. So so when I proposed to my wife, I thought, how am I gonna do this? I I had the diamond, but I didn't have the ring made up. And I thought, well, you know, I'm not gonna I I really kind of want to do it now. I'm not gonna have time to get the ring made up. So what I'll do is I'll I'll put uh I'll I'll make a cake and I'll put the diamond in some parchment paper and put it into the cake. Like the Greek New Year's cake. Yeah, maybe. I don't know. I don't know the Greek New Year's cake, but but like so you and I I you've got to dig it out, right? And luckily, I'm thinking diamond, you know, like can resist anything. Luckily, I spoke to where I bought the the people who were making the ring, and I told them this idea, and they go, Oh my god, don't bake the ring, don't bake the diamond in in the oven, you idiot. Right? So I was actually gonna put the diamond in parchment paper and hide it in the the mix and you know, and let her find it. And thank goodness I didn't like an idiot. Can you imagine? I bought this three carat diamond ring and it would have turned into three carats. It would have just mmm, I don't know what would have happened to it. You know, I'm thinking a diamond. Yeah, they use diamonds to cut glass.
SPEAKER_01Fresh seafood in San Sebastian is your third food memory. Why does this one kind of you know put a fire under your belly?
SPEAKER_00Well, firstly, I love San Sebastian, it's my favorite place to eat. I've been there four times. It's just it just takes you back to simplicity and how, because in San Sebastian or in Spain in general, you know, you know, the the everyone's trying to invent these, these, these bite-sized, you know, flavor bombs, and and it's all about that. So we went to a little fishing village and we ate in a restaurant that was sitting on top of the o of the water, and they would pull up this this crate, and in the crate had whatever you wanted to eat. And so we had a seafood platter like any else. We had lobster, we ate crab, we had prawns, we had oysters, but every single one of those was at an elevated level. It was it was it was elevated, the flavor was elevated more than any other place. Now, this has got nothing to do with adding extra ingredients. This was just raw, you know, maybe a little bit of lemon, right? It was just raw, but that rawness in the o from the ocean immediately coming out and having it just was like wow. And and it just and it hit home to me that you don't need to you don't need to go to all this trouble of creating all these flavors, they're right there. That's what it taught me.
