Five minutes with Samara Plunkett, KAFE BLA9K 322

Who is Samara Plunkett : I was born and raised in Wagga. My mother was also born and raised in Wagga and my father was born and raised in Leeton. For generations, we’ve lived around the Wagga – Riverina area. I work part-time as a disability support worker for Kurrajong. I’ve been a disability support worker for the past 18 years.

Best recent dining experience: The Oakroom. The last we ate there was for Valentine’s or my birthday.

Favourite cuisine: I would say Turkish. I like lamb cutlets, skewers with rice and salad.

What ingredient can I not live without: Butter. Butter is in everything, our cakes, slices and everything we make.

How many Weet-Bix do I do: I do three and I have to have it with water, milk and sugar.

Best coffee spot in Wagga: Our coffee, but I also do enjoy Jardine’s Cafe and Pot ‘n’ Kettle.

Favourite coffee: I like to drink a cappuccino or a white mocha.

What’s your coffee blend: We use Zest.

What’s the weirdest coffee order you’ve received: When we first got here, we were asked for almond milk with lactose-free froth. They asked for two different types of milk. One frothed and one normal milk. It wasn’t just one person; it was three people asking for different froth with two different milks in it.

Next big thing in the Wagga food scene: I know we already have multicultural festivals, but it would be good to have it bigger and celebrated more.

Favourite place to lunch in Wagga: I don’t go out anymore because now I own a coffee shop. Most days I’ll have lunch here. Where would I go now if I wanted something to eat … Tammy’s Thai.

A must-try on our menu: Our steak sarnie with beetroot relish.

Most used ingredient at KAFE BLA9K 322: Most used ingredient would be bacon.

Our top pick from our desserts: The baked cheesecake.

My biggest culinary influence: I don’t really cook. My partner does all the cooking. He likes to watch shows and then cook. He likes to cook a lot of Italian-inspired meals … so a whole lot of carbs.

Favourite cookbook: I don’t have one. I watch recipes online and think I wish I could cook like that but I don’t have the patience.

Who I admire in the Wagga food and wine scene: Carlo’s. They have been very supportive of us and always willing to help out. When we need something, Carlo’s is always the first one to help us out. It would be good if people could help each other out. Our staff here also cooks for The Curious Rabbit, helps out Mates Gully, and we also get staff from Carlo’s and Riverina Wholesale Bakery.

What are this week’s specials at KAFE BLA9K 322: It changes from winter to summer. In winter we have soups, stew or curry and in summer we have salads.

Death row meal: I would say … rare steak, avocado on sourdough with lemon and feta, Vegemite toast and a Great Northern mid-strength beer.

Where am I travelling to next: Papua New Guinea.

Dream destination: Zurich, Switzerland or the Northern Territory.

My biggest fear: My biggest fear would be losing everything.

My least favourite food: I don’t like wasabi.

My top three cooking tips: Can give tops of running a cafe instead. Being resilient, strong-willed and passionate. Continue even when it feels like everything is on top of you – just keep swimming and get through it.

KAFE BLA9K 322 is located at 233 Baylis Street, Wagga Wagga and is open Monday to Friday, 7 am to 3:30 pm and Saturday, 8 am to 2 pm.