Diana Campbell with her two daughters, Josie and Frankie, and her husband Osborn. Photo: Supplied.
Who is Diana Campbell? Originally from Poland, now living a country-style life. I am a mother to two beautiful girls, Josie (9) and Frankie (5). I am a co-owner of Bah Bah Food and Wine and Dusty Road Coffee Roasters alongside my hubby Osborn Campbell. Also, as a side hustle, I work for Fire and Rescue NSW. We have over 40 years of combined experience in hospitality from around the world. After working in multiple venues, it was a matter of time to put our ideas together and open our own hospitality business.
Best recent dining experience: NOMAD in Melbourne. Each bite was an explosion of flavour and the whole dining experience was fabulous.
Favourite cuisine: This is a hard one! I simply love food and I am always open to trying different cuisines.
Most embarrassing pantry item: Vegeta. You will find it in every Polish household!
Bah Bah Food and Wine’s seafood paella. Photo: Supplied.
Which ingredient can I not live without? Salt … and more salt.
How many Weet-Bix do I do? I don’t really eat Weet-Bix, but when I do … I do two.
Bah Bah Food and Wine’s popular espresso martinis. Photo: Supplied.
Best coffee spot in Cootamundra: It has to be Dusty Road Coffee Roasters.
Favourite coffee: Long black.
Mascarpone and fruit tart with fresh Dusty Road Coffee Roasters coffee. Photo: Supplied.
What’s your coffee blend? Dusty Road Coffee Roasters’ Seasonal Blend 2590.
What’s the weirdest coffee order you’ve received? I had to texture four different kinds of milk for one order … coconut, oat almond and skim. And they brought their own coconut milk.
Cherry and berry cheesecake and passionfruit cheesecake balls. Photo: Supplied.
Next big thing in the Cootamundra food scene: I might sound biased, but it is the expansion of Dusty Road kitchen.
A must-try on our menu: Entree: squid with jalapeno aioli; and main: seafood paella.
Bah Bah Food and Wine offers a nutritious kids’ menu. Photo: Supplied.
Most used ingredient at Bah Bah Food and Wine and Dusty Road Coffee Roasters: At Bah Bah, I would say garlic, and at Dusty Road it’s eggs.
Our top pick from our desserts: At Bah Bah in winter, we have poached pears. At Dusty Road, we have apple walnut slices, which is a family recipe passed down from my mum. It is quite special. It is quite popular with our customers.
Dusty Road Coffee Roasters’ Seasonal Blend 2590. Photo: Supplied.
My biggest culinary influence: Yotam Ottolenghi and Anna Starmach.
Favourite cookbook: Anna Starmach’s Pyszne 25 (which translates to Delicious 25) and SIMPLE by Ottolenghi.
Quiches: pumpkin, feta and sage, and beetroot and goat’s cheese. Photo: Supplied.
Who I admire in the Cootamundra food and wine scene: Everyone who is trying to give it a good go! Hospitality is a tough industry.
What are this week’s specials at Bah Bah Food and Wine and Dusty Road Coffee Roasters? Everything is special, but I am a fan of sharing and grazing, so I occasionally add more ”smaller’’ dishes to allow people to experience different flavours, such, as ”smalec’’ (Polish lard) or smoked trout pate. At Dusty Road, it always changes from tart or quiche and we always change the flavours … served with sun-dried tomatoes, roasted capsicum and feta, with a small side salad.
Hazelnut brownies are a delicious treat with coffee. Photo: Supplied.
Death-row meal: It would have to be chicken schnitzel with potato mash and sauerkraut plus a glass of Prosecco.
Where I am travelling next: At the moment, I would really like to see New Zealand.
Everything is a must-try at Bah Bah Food and Wine. Photo: Supplied.
Dream destination: That’s a hard one. America, Japan … I just love to travel and visit a lot of countries.
My biggest fear: There are a few. The biggest fear as a parent is being worried for the children.
My least-favourite food: Unfortunately, preserved lemons.
My top-three cooking tips: It might sound cliched, but season well, always taste and don’t be afraid to experiment with flavours. It is all about variety.
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