The owner of Adelong Gold Rush Cafe, Rebecca Dean. Photo: Shri Gayathirie Rajen.
Who is Rebecca Dean: I’m a local, born and raised in Adelong. I’m a widowed mother with one daughter and two grandchildren. I took over the cafe to help Adelong. We’ve always had the cafe and without it a lot of time people have nowhere to eat. The cafe has its ups and downs. COVID was very harsh. Some days are busy and other days are quiet. You can’t predict how the day is going to be. Before starting the cafe, I worked at a pine timber mill in Tumut. Before working at the timber mill, I was a nurse for about 10 years.
Best recent dining experience: I was in Canberra not long ago and went out for lunch at Eagle Hawk and it was absolutely beautiful. I had a pasta dish with prawn.
Favourite cuisine: Italian. I love pasta and chicken.
What ingredient can I not live without: That’s hard. Coffee. You need coffee in the morning.
How many Weet-Bix do I do: I haven’t had them for a long time but when I did, I used to have two.
Best coffee spot in Wagga: Here. Adelong Cafe.
Favourite coffee: A cappuccino.
The Adelong Gold Rush Cafe is open all week from 8 am to 7 pm. Photo: Shri Gayathirie Rajen.
What’s your coffee blend: We use Cofex.
Next big thing in the Adelong food scene: Apparently the Chinese is coming back to the club in the next couple of weeks.
Favourite place to lunch in Adelong: It would be here.
A must-try on the Adelong Gold Rush Cafe’s menu is a chicken schnitzel burger. Photo: Shri Gayahirie Rajen.
A must-try on our menu: The chicken schnitzel burger. It has lettuce, tomato and a big schnitzel.
Most used ingredients at the Adelong Gold Rush Cafe: Butter, coffee, sugar and milk.
Our top pick from our desserts: The passionfruit cheesecake.
All the desserts are must-tries. Photo: Shri Gayathirie Rajen.
My biggest culinary influence: My grandmother. I learned quite a lot from her. She was a great pastry cook and a good all-rounder. The dishes that I use the most would be some of her salads. There’s a basic potato salad. Boiled potatoes cooked in butter, paprika and onions.
Favourite cookbook: An old Women’s Weekly from the early 70s.
Death row meal: Chicken kebab.
Where am I travelling to next: I’m looking at either Thailand or Vietnam.
Dream destination: The Whitsundays. I’ve been there and it’s spectacular. And Darwin.
My biggest fear: My biggest fear is failure.
My least favourite food: Olives and jalapenos.
My top three cooking tips: Keep it simple. Precision – ensure you don’t underdo or overdo it. Take pride in presentation.
Adelong Gold Rush Cafe is located at 49 Tumut Street, Adelong, and it’s open all week from 8 am to 7 pm.
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