Maddison Watts with her colleague Sam King. Photo: Shri Gayathirie Rajen.
Who is Maddison Watts? I’m a 29-year-old single parent with a son. I’m the manager at Kebab’alish. I was born in Sydney but we moved here (Wagga) when I was five. I’ve been with the kebab store for 14 years. I worked here when it was Kickstart Kebabs.
Best recent dining experience: I haven’t been out much. I just stay home with my son. I can’t remember the last time I went out. I think we went down to the RSL Club and it was pretty nice.
Favourite cuisine: Thai and Indian.
Most embarrassing pantry item: I don’t know what that would be.
What ingredient can I not live without? Garlic.
The Kebab’alish menu has a wide range of delicious goodness to sink your teeth into. Photo: Kebab’alish.
Best coffee spot in Wagga: I really like Harans Patisserie.
What’s your coffee blend? Prima Tazza.
Next big thing in the Wagga food scene: There is a lot that Wagga can offer with their food.
Gluten-free stuffed potatoes. Photo: Kebab’alish.
A must-try on our menu: Everyone loves the snack box. That’s something they all rave about.
My biggest culinary influence: Probably mum. When I was younger, she was always making sauces and many other things in the kitchen.
Favourite cookbook: Nope.
A snack box is a crowd favourite and a must-try. Photo: Kebab’alish.
Who I admire in the Wagga food and wine scene? Mick from BreadCrock Bakery Cafe.
What are this week’s specials at Kebab’allish? We don’t have specials.
Death row meal: A roast.
My least favourite food: Anything with tomatoes.
My top three cooking tips: Clean as you go. Messy kitchen does my head in. Taste everything. When in doubt, throw away certain products when you’re not sure when you last opened them.
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