Lach Cutting of UNDER Bakery. Photo: Unfocused Gaze.
Who is Lach Cutting? I’m the owner of UNDER Bakery in Mawson.
Best recent dining experience: Owning a bakery means that early bedtimes have prevented me from dining out in the past year or so, but a Tuesday dinner and drinks at Bar Rochford always hits the spot.
Earlier this year, I also ate at the Project Enoki pop-up where Gerald Ong and Esther Loke were serving some absolutely delicious food.
Gerald Ong and Esther Loke have had a huge success with their Project Enoki pop-up in Verity Lane Market. Photo: Supplied.
Most embarrassing pantry item: To be honest, I don’t believe there is anything to hide in the pantry. Everything has its place at some point.
Must-buy ingredient: Definitely potato gems and Kewpie mayo.
Barrio Braddon is a staple when it comes to breakfasting. Photo: Barrio.
Next big thing: More events/pop-ups.
During lockdown, I am sure many people have had big ideas and plans brewing for what we can do when this is all over, and we will hopefully (fingers crossed, at least) see the outcome of this in the next six months or so.
Favourite place for breakfast in the ACT: I love going to Barrio on days off and grabbing a coffee, plus anything they put between, or on top of, thick toast is also guaranteed delicious.
My Canberra food secret: Recently, a coworker told me about a little fried chicken shop in the city called Two Peck Crispy Chicken. It’s the perfect snack.
Chef Lucy Holm is a huge inspiration for Lach. Photo: Supplied.
Biggest culinary influence: I have been influenced by several people through my travels and locally, also.
There’s Moe from a small pizzeria in Misano, Italy (I still have the napkins and cutlery pouch somewhere in my room). Chefs and bakers such as Sebastien Boudet from Stockholm and Christian Puglisi from the Relae community in Copenhagen also inspire me.
Then, my close friends Aidan Kidson and Lucy Holm have been an important influence on how I approach my cooking.
Favourite cookbook: Would be A Very Serious Cookbook from the guys behind Contra and Wildair or Tartine Bread.
Who I admire on the Canberra food and wine scene: The whole team at Bar Rochford, Josh Lundy and Belinda Florence in the kitchen are consistently amazing, but there are so many people doing great things in Canberra I could write a long list.
What’s on the menu this week: We are bringing back the Almond toffee bun and the potato and comte roll this weekend.
Brand-new Onzième will open post-lockdown. It’s the latest venture for acclaimed chef Louis Couttoupes. Photo: Supplied.
Where I’m going next: Onzième in Kingston is opening next week. Very excited to see what Louis Couttoupes and the team put together there!
Death row meal: A smash patty cheeseburger and a side of potato gems.
A recent snap from cinnamon buns day at UNDER Bakery. Photo: UNDER.
My COVID-19 response: We are very lucky at UNDER to be able to keep operating with a small team.
We have a window at the front of the shop which is our new serving point and our customers can walk up and grab what they need in an easy and safe transaction. We are truly grateful for the support from our local community, and hopefully, soon, we can spend more time chatting and catching up with everyone.
My really simple recipe tip: Here is a quick pasta dish that I make when there is little time and ingredients.
Boil some spaghetti and while that’s bubbling away, toast some nuts, either pine nuts or walnuts. Then, add them to a mortar and pestle and smash together with lemon zest, chopped parsley and pecorino cheese.
Pour some olive oil and lemon juice in and mix it all together.
Combine the mixture with the spaghetti, add some pasta water and a small knob of butter, then season with salt and pepper.
A delicious zingy pasta perfect for these warmer evenings with a cold glass of wine!
UNDER Bakery is located at 1/30 Mawson Place, Mawson. It’s open Thursday to Sunday between 8 am and midday.
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