Foodie ban­dits hit bulls­eye

Western Suburbs Weekly - - Food -

Cuba sit­ting at the colour­ful beat­ing heart of this food revo­lu­tion,” he said.

“Taste is a democ­racy and should be for all of the peo­ple.

“We want them to taste flavours that ex­cite them, let the spirit of the Cocina Ban­dito wash over them and leave shout­ing proudly: ‘Viva la Ban­di­tos’.”

Bennett said he liked to pic­ture the Cocina Ban­dito team as a group of rugged culi­nary out­laws, roam­ing the world dispensing their own brand of flavour.

“Our take on the clas­sic Cubano sand­wich has proved to be the most popular item so far and def­i­nitely a Ban­dito favourite,” he said.

“We are also ex­tremely pas­sion­ate about our Ernesto Frappe – a take on the Hem­ing­way Daiquiri we’ve turned into a frozen sum­mer cup of de­li­cious­ness so danger­ous, it should be outlawed.”

When asked about the best thing about Cocina Ban­dito’s menu, Bennett said it was that they changed things up ev­ery two weeks.

“The menu is re­volv­ing so you can al­ways ex­pe­ri­ence some­thing new,” he said. “Co­cino Ban­dito is all about dan­ger and flavour, which is why our sauces are dis­pensed from sauce guns. Guests can fire ei­ther our Guan­tanamo Death Sauce or the Mo­tor­cy­cle Di­ary Sauce straight onto their Cuban rice or Cubano. Real flavour has never been more danger­ous, or easy to dis­pense.”


Pic­ture: Mar­cus Whisson­mu­ni­ d432947

Cocina Ban­dito owner An­drew Bennett (right) with chef Ste­wart and mod­els Holly Young and Larna Puddy.

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