Darren Jackson loves sugar and dislikes broccoli. Photo: Shri Gayathirie Rajen.
Who is Darren Jackson?: The owner of The Good Grind mobile coffee van. I am a 47-year-old divorcee, and I’ve got an eight-year-old and an 11-year-old. I grew up in Wollongong and lived in Canada for seven years. I was a barista at university and thought I’d never, ever make another coffee again, and here I am now with my coffee van. It’s funny how life does a 360. When I finished university, I joined the police force and served for about 12 years. In my free time, I like running; I’ve done a few marathons, and like golfing and swimming.
Best recent dining experience: I went to Din Dins in Albury. An infusion Thai restaurant, they do great share platters and cocktails, which are just amazing.
Favourite cuisine: It will have to be Thai.
Most embarrassing pantry item: You’re forcing me to think. I’m trying to think about what’s in there (pantry). I haven’t looked in there for so long. How bad am I going?
What ingredient can I not live without? Sugar. I know it’s not good for you, but I absolutely love sugar.
Best coffee spot in Wagga: If it’s not me, I’ll have to say I love the Pot ‘n’ Kettle Coffee House. They do a great job.
Next big thing in the Wagga food scene: I’m really interested to see what they’re going to do down at Wagga Beach with the mobile food van experience. I think it would be great to get some diversity down there … it will be good for Wagga. I’m excited to see what that would look like.
The Good Grind’s must-try lamingtons. Photo: Supplied.
A must-try on our menu: The sweet treats. Every Thursday and Friday, I do sweet treats.
My biggest culinary influence: Asia. I particularly like Thailand. I really like the mix of flavours and the combination of spices and sauces.
Favourite cookbook: The books by Bill Granger. It’s all about how to cook with limited ingredients.
The Good Grind’s crispy vanilla cream puff. Photo: Supplied.
Who I admire in the Wagga food-and-wine scene: Ryan at the Pot ‘n’ Kettle. I think using local ingredients and turning a failing business into something successful is excellent.
What are this week’s specials at The Good Grind?: My amazing lamingtons. They are done differently. It has multiple layers with custard in the middle. They are really different. Lamingtons with a nice twist.
Death-row meal: A large scotch fillet steak dressed with some prawns and salads on the sides. And I would also love a nice, big strawberry cheesecake with cream and ice cream.
My least-favourite food: Broccoli. It’s good for you, but it’s my least favourite. There’s a theme here, right?
My COVID-19 response: Pivot and adapt.
My top-three cooking tips: Less is more. Use fresh produce. Take your time, and don’t rush.
The Good Grind is on Edward Street and Sturt Highway, Wagga. It’s open Monday to Friday from 6 am to 12:30 pm.
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