Humble on Duke

5 years ago this week, (December 10th) we opened Humble. It was October 16th on my birthday we got the keys to this place. It was filled to the roof full of shit, it even had carafes full of water 😂 after 1.5 years of the previous restaurant being closed. We sold most of it, my parents cleaned up with us and did so much of what you see here today. We had tradesman come and build shit, my dad almost broke his back cement polishing the raw quarry tiles, my mum made every single table you eat on and painted every wall, except @alison__mooney wonderful artwork. Alison took this photo of us just after the completion of her mural, she’s been steadfast in supporting us for years now. We opened humble with a set menu because we were small with limited seats, but also because Stacey was on her own in that kitchen for 2 years! We quickly realised that if we didn’t stick to a set menu we would be like the other 73% of restaurants and cafes that close within the first two years of opening. DID YOU READ THAT?! 73%. 18 months after opening Humble I rung my mum and said; “I don’t think we can afford to stay open, we’ll need to close”. Her response was; “Jadey I will give you money to live and you just make sure that restaurant runs itself, the first two years are the hardest keep going”. Thank you to those who have supported us, eaten Stacey’s food, given constructive feedback, told us when something “wasn’t right”, told us you loved us and that we meant something to you and those who have continued to eat here week after week. To those who’ve written about us or told their friends. To our staff over the years who have joined us and allowed us to grow and evolve into better people, and to our current staff now, all of you are truly magical and you will stay with us forever. Thank you to our landlord who took a chance on us and to our community who have embraced us. We’re not for everyone but to those of you who we are, we feel your love. We have renewed our lease for 9 damn years and we cannot wait to share those years with you - we can’t say we’ll be here the entire nine 🤪😂 - but I hope so! So much love and gratitude, your girls. Jade & Stacey

How does our menu work? We thought we would jump on here and walk through our three menu tiers. We’ve never offered a menu where you can come in and choose one dish and leave, we would have closed our doors many years ago if we did, we offer a set price menu where you get to try some snacks and then make some decisions on your extra snacks, large plates and dessert. 130pp Feed me is the four snacks, a couple more snacks, large plates, sides and dessert. 170pp Chef’s choice is the ultimate meat connoisseur menu, same as the feed me except choose from any of our cuts of beef on offer that week. Vegetarians, pescatarians, plant based, gluten free, crustacean/seafood allergies and nut allergies always welcome 😊🫶 Always reach out if you have any questions, we’re always here to help. Open Monday, Wednesday, Thursday, Friday & Saturday 5pm to late. Saturday Lunch from 12pm. Big love Stacey & Jade

Early start yesterday 🤪 Up at 6am, drive to the Hills, organise Erinn, get Stacey’s fryer filled up, pick herbs, run after Luna to wash her dirty face, set tables, organise wine, film Erinn & Stacey, run around, laugh, have fun! Guests arrived and it was all systems go - so many familiar faces and so many new people, for the first time ever there were more South Australians than there was Queenslanders! 🎉 Putting into words what it feels like to cook and pour wine at Ngeringa is really hard, here goes. You are entering a micro biosphere, where the land is biodynamically farmed, zero herbicides, pesticides and has been for over forty years, the way Erinn & Janet live @ngeringa is that they leave it exactly the same as they found it or better. Erinn makes exceptional wine and used to supply their community and restaurants with organically farmed produce but that was at a cost and is now a hobby garden to feed their children, staff and us when we visit. (My best meal this week was with Janet and Erinn in their home). We leave QLD, come to my home state of SA and enter Australia’s largest food and wine festival - @tastingaustralia Food is a way of life for South Australians, we grow up with the wogs down the road so it will often be that as a child you make pasta sauce, mozzarella or are there when papa Gino shoots a pigeon in your back yard and you later eat ‘quail pasta’ at his place for dinner 😑😂 The four seasons and micro seasons of ‘place’ allow for an abundance of produce to cook with all year long and this event is so much fun, what we couldn’t get from the garden we bought locally and from organic farmers, the beef we used was from @l.and.m.ag organically farmed from the Hills and Stacey made everything from scratch, a truly beautiful experience and as each year goes on we meet new people, and realise how beautiful community is. Thanks to @tastingaustralia and @southaustralia for hosting such an incredible festival, to @duncanawelgemoed and @karena_armstrong it was so lovely to see you both, we are truly lucky to have such seasoned hospitality legends cooking in this beautiful state 🫶🥰 Love you Rads, see you all in QLD

We packed our warm clothes, Stacey’s knives and the camel and travelled to @southaustralia for the most incredible food and wine event of the year - @tastingaustralia The first few days were rummaging through the garden with Erinn, picking up organic supplies and changing our menu to suit what’s happening in the @ngeringa hobby garden 😉 I watch as Stacey changes her plans to suit seasonality, those of you who dine with us knows she’s a meticulous planner, highly organised and works so hard to ensure each and every one of her dishes has all the elements of balance, texture and flavour; sweet, salt and crunch it’s just so enjoyable to watch a chef out of their comfort zone. Our event is tomorrow! (Sunday) @ngeringa vineyard in the Adelaide hills - and we cannot wait to host all our QLD regulars and our South Aussie legends 🥰 If you’re Adelaide hospo and want to pop in for a drink tomorrow and say hello please do, the cellar door is open and I’ll be there with a big kiss waiting for you 😆 We might even get you running food or plating dessert 🙈🤣 So much gratitude the Camel loving girls - eat more camel it’s a pest and bad for our native wildlife and pastoralists. 🫶

Barnsley Lamb Chop from @margra_lamb fava bean hummus, chermoula, fennel 🙈 The menu changes are underway, we have switched over to a new warm soup! Feel that ‘QLD cold’ 😂 And a few small changes have already happened with more in the next few weeks. The girls are open Wednesday to Saturday and Monday evenings 5pm to Late - don’t forget Saturday lunch from 12pm. If you can’t find a table please reach out via phone or simply walk in, we’ll find you a spot 🤩 Lots of love the girls and of course Pāora & Davey 🥰

@tastingaustralia presented by @journeybeyondgroup and @southaustralia STARTS TODAY and runs through until next Sunday the 17th - a whole 10 days of food, wine, people and place. 💃🥰🍷 Stacey and I can’t wait to get down to Adelaide to cook for our event next Sunday (17th) @ngeringa - but to also see all our industry friends who love hospitality as much as we do. I can never quite explain what it feels like to be around all these great chefs, Sommeliers, restaurants owners, food writers and passionate food lovers. It’s a feeling of belonging. All those years of being ‘different’ and never really fitting in, it’s like coming home, like you’ve finally found your place and then you invite all of the same people to a food festival and we’re all around each other, lifting each other up, being inspired, eating food, drinking Australia’s greatest wine and sharing stories with each other - it’s nostalgia mixed in with excitement for the future, it’s human connection and a deep sense of love and appreciation for what we all do as hospitality professionals. We collaborate with Erinn & Janet from @ngeringa because they’re honest, caring and loving of their life, their animals and the earth, the more time I spend with them both the more I realise I’m exactly where I should be. This event is so special to us, the people we meet and feed but also the food we eat at events within Tasting Australia are truly life changing. I’m excited to get down to town square and eat food by @omyrestaurant and have some banter with @__chugga__ Do yourself a favour - get down to town square this week, book a ticket, be inspired 🫶🌸 To all our regulars who have been to TA and dined with us at events and those who are coming to eat with us this year - we love you and can’t wait to see you! 🫶 Event details: 📅 WHEN: SUNDAY long lunch May 17th 📍 WHERE: @ngeringa 107 Williams road, Mt Barker Summit (Adelaide Hills) WHO: @chef_stacey32 is cooking @ngeringa is pouring wine. HOW MUCH: $275 - food, wine, barrel tasting and extra wine

It’s Wednesday which means your girlies are open and cooking 💃💃 I’ve chained Stacey to the stove and she’s surprisingly in great spirits, “where all women should be” - according to an old boss of mine 🙄🫡 Well in Stacey’s case yes, she should absolutely be in the kitchen and much to his disgust she’s running the show too which this old boss believed we shouldn’t be doing 🤣 We’ve really gone and fu🌸🌸ed this man’s belief’s up - totally happy about it though 💁🏽‍♀️ Come down and see the girls this week, so many new changes on the menu, also a very sad start to the week as the Potato Scallops & Tarama are off the menu 😭😫 Don’t yell at Stacey, I already have 😉 NOW, VERY IMPORTANT INFORMATION ABOUT YOUR VOUCHERS. We gave away $13,000 worth of vouchers this year to our very loyal regulars, locals or Humble virgins and these are to be used in our quieter months of May & June. All you cute little voucher holders that were gifted a $100 voucher to use in May & June - you can use them in either month, the May ones expire in May but June vouchers can be used in May or June - please reach out for a table this week if you want one or just walk up - we love walk ins 🤠 Wednesday, Thursday, Friday Saturday & Monday from 5pm - Saturday Lunch from 12pm So much love your girls in Sunshine 🥰 📸 @itsjaclee @s.kidman.co Rib eye on the bone MBS 4-5, cafe de Cairo butter sauce, rocket

There is an immense amount of gratitude we feel here at Humble, for our guests, our staff and our suppliers - the ones who go above and beyond for us. To be here five and a half years later still doing what we love is an incredible celebration, even after the last month of being quiet, which at this time of year is expected in restaurants. I watched as a number of restaurants closed this week across Australia, not quite hitting the 3 year mark so I know how lucky we are. To be here serving some of Australia’s greatest cuts of beef by our countries greatest farmers and fish caught by passionate fisherman like @chrisboltonfishing is so much fun and we will always be grateful for the opportunity. I think about the challenges we have as women in this industry, the disrespect and sometimes the awful things said about us by our peers and then I remember it doesn’t stop at little restaurant owners, anyone successful and willing to stand up for themselves will always be seen as difficult. Imagine getting death threats for fishing Barramundi differently to how it’s been done for years? Imagine being told you’re a madman for building sheds to house your Wagyu cattle under? Imagine importing a breed of sheep that has hair and not wool and trying to convince a market that lamb should be primarily bred for its meat and not a byproduct of its wool? And here we are, being creative, opinionated, difficult and LOUD 😉🤩🤠 There are some fierce supporters who surround us, we see you and your words are always with us - we just love and appreciate you so much, you turn up to every event, wine dinner or come to the restaurant with new guests all the time and we couldn’t be happier to have you in our corner. Thank you 🥰 Here’s to more years of seeing you weekly, monthly or for every special event, we’re truly chuffed to be here doing what we love 💃🫶 @s.kidman.co 800g Rib eye on the bone, or 800g @chauvelwagyu T-bone cafe de Cairo butter sauce. @chrisboltonfishing Ocean Line Caught Barramundi, Muhammara, zucchini @margra_lamb Barnsley Lamb Chop, shawarma spiced, fava bean hummus. @chrisboltonfishing you’re just going to have to get on board with this song 😉

WE’RE OFF TO HANG OUT WITH THE GIRLS @larrybakery_ in Buderim 🤠💃🥐🥩 📅 SUNDAY AUGUST 2ND 12.30PM, we’ll be cooking with Tally, Laura & Tyrah from @larrybakery_ as part of the exciting @thecuratedplate food festival 🎉 📍2 Main st, Buderim Tyrah, Laura, Tally and Stacey will be collaborating on one epic menu to bring you the best of what they all do, there will be Australiana inspired snacks, a celebration of Sunshine Coast producers, epic fish and meat from QLD and Tyrah will finish with a dessert to keep us ‘Happy as Larry’ 🥰 I’ll be here pouring you only the best SA & QLD wine and teaching you all how great these talented women are 💪🏽 I’m sorry to our VIP market, I couldn’t get an email out to you quick enough as half the tickets are sold already 😩 so take this as your sign - Cass I’m looking at you! 👀 Tickets available direct through @thecuratedplate website, search ‘Larry’s X Humble’ or direct via the link in our Instagram bio. Lots of love a bunch of chicks that know how to cook and the difficult one that toots their horn for them 📣 @__froz we’ve upgraded to a ‘quartet of top chefs’ since your wonderful article 😉🥰 @thecuratedplate @visitsunshinecoast @queensland @sunshinecoastcouncil

Well, the family that hated the fact we had camel 🐪 on our menu made a comeback this week, in the form of a 1 star review, A WHOLE 10 MONTHS AFTER VISITING Humble 🤣 I’m starting to think we’ve really pi$$ed them off, the fact that a tiny restaurant run by two women in Sunshine Beach is getting so much heat from serving camel blows my mind, after all this time and reporting us to Sunshine Coast Health 😳 We’ve been getting prank calls for about 10 months now, young kids asking us if we serve ants or calling up calling us c🌸nts, sometimes they’ll ring and talk in a really bad Chinese accent and ask if we serve dog or rats and after their daughter posted her review the penny has dropped 😆 All this time I thought I was entertaining local kids calling. So we’ve celebrated this milestone of bullying and harassment by putting another camel dish on the menu 🎉🥳 Geeze Louise! Stacey is either going to get me killed by these people or I’m going to have a nervous breakdown 😂 So disclaimer before you come dine with us! There’s another camel dish on the menu in the form of an Iraqi dumpling - it’s delicious - the 25 or so guests from last night confirmed and our girls but it’s a little bit like me - “Not for everyone” and I say this with a pure heart, some of you might be like this family and believe camels are only for riding 😳 Camel has been on our menu for years, in the form of Saudi camel meat balls or pastirma/Basturma or in a deep fried sambousek (Djibouti), anyone who has dined with us knows we talk you through every dish, we tell you what it is and how to eat it and sometimes we mark you on quality and presentation 😆 The comments that stick with me about Stacey’s beef or camel Pastirma are ones like Arda’s, a Turkish boy living away from his home - “this reminds me of when my mum would make Pastirma, but she would leave the layer of spice rub on it and sometimes it’s very strong”, I nearly cried because Arda was taken back to his mums cooking 🥹 It’s not all sh🌸t here at Humble but sometimes we get some bullies for a long time & not just for one night and then I remember all the good people and think; “How lucky are we?” 🥰🫶🥰🫶 🫶 Stacey & Jade

Five and a half years of serving soups to every guest, mostly chilled and in Queensland winters often warm. I remember our first year like it was yesterday, the push back and reluctance from some guests. Some would say “I’m not a chilled soup kinda guy”. My response: “well you are tonight Bill” 🤣 Or some would just downright refuse, and I always politely say “I won’t get offended if you don’t like it, but just try it and let me know if it’s sh!t” 😉 The reluctant guest at the end of their meal would walk up to me, grab my arm and say “you know that chilled soup was the highlight of my meal tonight” and give me a little look of - thanks for being patient with me and encouraging me to try something new. 🥰 Then there was a shift, everyone started talking about the soup. Food writers emphasized on the soup! It was always the dining highlight. “What’s the soup this week?” - Rosie “What magic has stacey done with her vegetables” - Les “Let me know when the menu changes so I can come try the new soup” - Rosie (again) 🙄 “Am I funding a cook book of soups?” - Mel There is only one lady who never eats the soup, she’s only just earnt those stripes after dining here for four years and hiding the fact she’s never eaten a soup here. Jenny has been coming here for years and will sneak her bowl over to her daughter, partner or friend up until recently - HOW DID THIS GET PAST ME!?!? 😂😂 Why? Well when Jenny was younger she had a big boozey afternoon on the champagne - then came home and was hungry, the only thing in the fridge was soup! 🙈 Well you know the rest of the story…. It just doesn’t taste the same going down and coming up 😂 Also Jenny is one of the nicest people I serve, and someone I look forward to hosting so why wouldn’t I oblige and help her avoid those bad memories. Then David who comes for dinner and refuses a cold soup, I really like him so I get Stacey to serve it warm just for him, meanwhile his wife is saying to me: “don’t waste your time, he gets what he gets and he doesn’t get upset” 😂 Thanks for always having an open mind and palate 🫶 Currently - Persian Onion Soup, crème frîache, tarragon, currants.

Pistachio & Cardamom Cake, white chocolate ganache, candied orange, kataifi. I’m not a cake person for dessert, but this little cardamom cake seems to disappear into the realm of white chocolate and kataifi - it’s like the cake doesn’t exist 🤪 We’re back at it tonight and open this Saturday from 12 midday serving all of Stacey’s delicious goodies 🥰 Reach out if you can’t find a table 🫶