23 December 2022

Five Minutes with Natalie Prestia, Muffin Break

| Shri Gayathirie Rajen
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Natalie Prestia

Natalie Prestia has been running Muffin Break for the past 11 years. Photo: Shri Gayathirie Rajen.

Who is Natalie Prestia? A 54-year-old woman who has owned Muffin Break for 11 years. I have been in hospitality for 20 years and decided to open this business. I was born in Sydney, moved to Wagga when I was 19 years old and had three children. One in Syndey, one in Melbourne and one here in Wagga with four children … so grandma. I call Wagga home now.

Best recent dining experience: Thaigaa.

Favourite cuisine: Thai.

READ ALSO Five Minutes with Richard Moffatt, Meccanico & Pastorale

Most embarrassing pantry item: Sliced pineapple.

What ingredient can I not live without? Hmmm … butter.

Best coffee spot in Wagga: Apart from us, I would have to say Mock Orange.

Coffee and muffin

Muffin Break has its own blend of coffee. Photo: Muffin Break.

What’s your coffee blend? Jahnus. It’s our own blend.

Next big thing in the Wagga food scene: I would love to see a hatted restaurant in Wagga.

A must-try on our menu: Triple-choc muffin.


Natalie says she doesn’t refer to cookbooks. Photo: Muffin Break.

My biggest culinary influence: Italian … it’s my heritage.

Favourite cookbook: I don’t use them anymore. My best friend is a chef … so I will just say ‘What are we going to cook tonight?’

Who I admire in the Wagga food and wine scene? Tammy from Tammy’s Thai. Jamie Pascoe from Charles Sturt Winery.

Bacon and egg rolls are part of a special this week. Photo: Shri Gayathirie Rajen.

What are this week’s specials at Muffin Break? Toasted sandwich, bacon egg roll and croissant with a coffee for $10.90.

Death row meal: Crumbed lamb cutlets. I had this amazing drink when I was in Bali called ‘sex on the beach’ – that would be it.

My least favourite food: Sausages.

READ ALSO Five Minutes with Ramez Eedo, Erbil Cafe & Kebab Erbil

My COVID-19 response: Everyone says it’s a cold, but it’s not. It’s just something we have to learn to live with.

My top three cooking tips: Cook with love. Use very good ingredients and always eat what you cook.

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