Takeaway Tradition

Canberra’s food scene has exploded in recent years, and thesedays it’s as much about the fit-out as the food. But at the humblesuburban takeaway, flavour is still king—and so is community.

Growing up, an after-school snack of potato scallops fresh from the deep fryer was my daily ritual. Crispy, salty, served up in a plain grease-stained paper bag, these golden morsels were the ultimate comfort food.

Burgers were big—laden with beetroot, bacon, egg, pineapple and more—and came with the compulsory splash of Rosella tomato sauce on a sesame seed bun.

Practicality was foremost, aesthetics an afterthought—stainless steel and Formica the universal textures of the local milk bar. There were no designer touches, no carefully considered colour schemes, no Instagram account. The focus was on producing simple, flavourful food.

Our tastes have become somewhat more sophisticated in recent years, but one thing has remained the same—our appetite for fare prepared with love.

We met the people behind three Canberra takeaways that show good food never goes out of style.

Regal Charcoal Chicken

Angelo and Mary Galanopoulos

Regal Charcoal Chicken’s barbequed birds are so mouth-watering that people have been known to travel from Canberra’s southside to Charnwood just to get their hands on them.

In Galanopoulos family hands for more than 15 years, Regal Charcoal Chicken continues a family legacy of food that began in Angelo’s teenage years, working in the family takeaway business.

Most people like to get their hands on a battered sav and handmade scallop."

The Impact of Canberra's Food Boom

“There is definitely a lot of competition in Canberra and many eateries, but I feel that each shop brings its own style and flare to the community.

“Some people will love it while others won’t. The key is to love what you do and just produce the best you can for your customers.”

The Enduring Appeal of the Takeaway

“There aren’t many simple takeaways left. Most people like to get their hands on a battered sav and handmade scallop. This was the traditional style of food that a lot of us knew and loved.”

The Best Bits

“The people we meet. The people we have created lifelong friendships with. Those who share a chat with us day in, day out and share many of life’s ups and downs. Those who support us and keep us in business.

“We love preparing food. We take pride in providing the best we can. Although sometimes the day-to-day operation is stressful, our customers often put a smile on our face when they appreciate the food and service we give them. It’s hard work but we love it!”

Regal Charcoal Chicken, Charnwood Place, Charnwood.

Little Theo's

Anthony and Aimee Ferraro

In the 1980s, Theo’s at Kambah’s Carleton Street shops was the spot for a good old-fashioned burger and fully loaded pizza. In the days before smartphones, a video game machine kept customers busy while they awaited their spoils.

Anthony and Aimee (a Kambah local) bought Theo’s in mid-2016, seeing an opportunity to bring back to life what was an iconic takeaway for the area. The result is a café melding old and new while serving up favourites.

We love connecting with the community around us."

The Hipster Factor

“If anything, it has had a positive impact on us. People are a lot more discerning these days and they appreciate the effort we have gone to, from our fit-out and retaining the original 1970’s counter, to our cheeky menu names and that we make majority of our food in house.”

In Demand

“Definitely our handmade twicecooked potato scallops followed by our Whoa Mumma burger, crumbed fish and our 1979 pizza!”

All About Community

“It’s local owners, employing local people and feeding the locals! We love the people—interacting with so many different people on a daily basis is really rewarding and we love connecting with the community around us.”

Little Theo’s, 3 Carleton Street, Kambah.

Wattle Snack Bar

Keith and Amanda Lowman

Tucked away in a quiet corner of Dundas Court in Phillip is an unassuming takeaway that does a roaring trade. Linger awhile at Wattle Snack Bar and you’ll see a passing parade of tradies, schoolkids, and officeworkers keen for the fast food fix.

For Keith and Amanda, it’s about knowing what they do best rather than keeping up with the Joneses, and that’s making fresh food that their customers love.

Our food is actually a reflection of the person cooking or creating it."

Made from Scratch

“We make our own potato scallops, battered savs, seafood sticks, hamburger patties—people come a long way for our chips and gravy too!

“We introduced our own range of gourmet pies and have won many awards in Australia's best pie competitions—they’re usually sold out within a very short time of them coming out of the oven!”

More Than Just Food

“Our food is actually a reflection of the person cooking or creating it; much like you get in a restaurant, it's just the type of food that differs.

“The effort that goes into running and improving these small businesses is felt and tasted in the foods that are presented; and people can tell the difference.”

Service Never Goes Out of Style

“We all still like personal service; and we pride ourselves in greeting people by name and getting to know them, what they do, listening to what is going on in their lives.

“That sense of community is still alive and well and it happens mostly in small businesses like ours.”

Wattle Snack Bar, 32 Dundas Court, Phillip.

Words: Amanda Whitley | Photography: Tim Bean