Blue Hyslop is an actor and also the assistant manager at Such and Such. Photo: Cassie Abraham @saltyjugs.
Who are you?
My name is Blue; I’m the assistant manager at Such and Such.
Tell me about Such and Such.
It’s the second venue from Dash, Ross and Mal, who opened Pilot six years ago. It was designed to be a fun, casual fine dining place. There’s still heaps of attention to detail and focused food and service but it’s not designed to slot into any one box.
How did you get involved in the hospitality industry?
I started in 2021 as a Christmas casual at the Cupping Room. I loved that experience because the Cupping Room is this hallowed hall in Canberra’s hospo scene: everyone’s worked there! I learnt a lot about service and sensory experience which has a lot of overlap with wine and what I do now.
Then I ate at Aubergine for the first and last time and it was the most incredible experience, so when I learned Caitlin Baker was going to be the opening venue manager of Such and Such, I knew I wanted to work for her.
If you weren’t in hospitality, what would you be doing instead?
I also act, mostly stage stuff. I call it amateur/semi-professional. In Canberra’s arts scene, you’re always doing it as a side hustle. I’d be pursuing that more.
What is your food philosophy?
Deliciousness has to come first. I figure at this point, different foods only exist if people enjoy eating them, so it’s about finding out why and where that enjoyment is. Maybe it’s not that I don’t like mushrooms; it’s that I don’t like poorly cooked mushrooms.
Blue knew they wanted to work with Caitlin after being served at Aubergine. Photo: Thomas Lucraft.
What is your favourite ingredient when cooking?
I always have cooking salt, Maldon sea salt and MSG next to my stove. Using salt well is really important. It’s probably not good for my long-term health, but it makes everything taste good!
What’s an underrated Canberra venue that you love?
Timmy’s Kitchen in Manuka. It’s probably one of the places I’ve eaten at the most in my life. It was my family’s go-to spot for takeaway. It’s so nostalgic: the dining room, the art and the menu are still the same.
Who do you admire in the Canberra food scene?
Caitlin Baker, my boss! Even before she was my boss, she’s such a figurehead in the industry. Not just in her approach to management, which is incredible, but her work with Venus Vinifera and her sort of general vibes are just great.
Also, Lucy Holmes and everyone at Sandoochi: every time I go in and get a sandwich, it’s always great, and I always have a chat, and it’s delightful.
Blue said they cried tears of joy when watching Paddington 2.
Who is your dream dinner party guest, and what would you make them?
Paddington Bear! I think Paddington is incredible: the only stuffed toy I had growing up with whom I truly connected. It was my Dad’s toy first, so he didn’t have a raincoat or hat because they’d all been lost.
Someone with the sensibilities of Paddington is so hard to come by and so delightful. To have Paddington in my combination living and dining room would be incredible.
I’d supply the bread but request that he bring the marmalade.
What are your current food obsessions?
I’m always obsessed with toast. Good bread, good condiments. I started making my own jam, and I’m never without a loaf of Under bread. As long as I have a good loaf of bread, jam, butter and honey, then I’m set.
What’s a food that reminds you of your childhood?
Fried rice. Everyone has their own way of making it which is what makes it so interesting. My Mum is allergic to pork, so whenever she went away on a school trip, my Dad would get chashu pork and make pork fried rice. My Mum’s Dad is Malay, so he’d make a variation as well, which was completely different: sauces, seasonings and even the way he cuts the veg. And we’d always order it from Timmy’s.
What’s a normal breakfast for you?
Toast is more of a dinner thing for me. For breakfast, I like to try and do a bit of everything: have a piece of fruit, a cup of tea and a Berocca every morning. Working long hours means that you actually have to take care of yourself. Treat yourself well, eat healthy and do exercise.
Blue is a big fan of the small goods at Tutto delicatessen in Mawson. Photography: Daniella Jukic – We Are Found.
Where do you shop for food?
For specialty ingredients, I love Tutto Deli in Mawson. I’m a big fan of the Anthony Bourdain mortadella sandwich. It cooks down in a pan and all fuses together with mustard and cheese.
When you can’t be bothered to cook for yourself, where do you go and what do you eat?
A pub feed at the Old Canberra Inn is always great for that, and I love the energy there. It’s a great excuse to have a beer and a chicken parmigiana on a Monday!
Where would you like to travel next?
Melbourne and Tasmania are two places that I love. I have lots of family in Tassie and the food scene there is incredible. But I feel oddly content just staying in Canberra, and I use up most of my leave doing plays anyway.
Tell me something you love about living in Canberra
I love the energy of it all. There’s always something new going on. I love wandering around the city and seeing what’s popping up.
Also, there are not enough hills in other cities. When you’re young, you need somewhere to walk up and look out over the world, thinking, ‘God, it’s hard to be a teenager’. Red Hill was my hill.
What are you reading right now?
I’m reading Death’s End, which is the third book in the Three-Body Problem trilogy. I wanted to read it before the TV show spoiled it! It’s incredible science fiction: so diverse in the paths it chooses to take you.
An easy one to finish – what’s your go-to coffee order?
The last time someone asked me ‘how do you like your coffee?’ I answered: in the morning! I change my order depending on how I’m feeling, but it’s usually black – batch brew, filter or espresso.
Such and Such is located at 220 London Cct, Canberra.
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