CLANCY OVERELL | Editor | CONTACT
A local salesman, usually based out of the Betoota CBD, has today found himself reacquainted with his first true love from the late 1990s.
Turkish bread.
Once a staple for every high school art teacher, the trendiness of Turkish bread has waned in recent decades. Discarded by inner-city cafes to make room for the breads that are somehow even higher in sugar.
The briefly popular focaccia is also passe, as all sandwiches and rolls are now victim to the relentless popularity of the brioche bun.
However, this is not the case at the CBD train station cafes and industrial estate carveries.
As was confirmed by local city boy, Quentin Carlile, as he stopped in for lunch at one of the six tucker shops in the Betoota Ponds Business Park.
What was initially a trip aimed at getting some sort of computer fault in his car fixed at a niche auto-electrical shop turned into a glorious stroll down memory lane, as Quentin decided to treat himself to a bacon and egg roll between two slabs of Turkish bread and absolutely lathered in bright red tomoato sauce.
“Holy fuck” he whispered to himself, as he took his first bite.
While licking the the glowing gold essence of the melted spreadable butter off his fingers, Quentin can’t beleive he has spent so long eating inferior B&E rolls, and wonders why they ever discontinued this delicious bread in the big smoke.
Six monstrous bites in, and he’s not even halfway, the $9 price point makes this feast taste all the better.
Due to the fact that this meal is technically breakfast, Quentin opts against washing it down with a cold can of Coca-Cola from the fridge, even though that’s what he actually feels like, and instead orders himself an extra shot cappucino, in the only size takeaway cup they have available – which is what would be considered an extra-large at his shithouse yuppie cafe in the city. It’s costs $3.
