Shayne Taylor and Paul Docherty at To All My Friends bar in Cook. Photo: Lucy Ridge.
Who are you?
Paul Docherty: I’ve been the operations manager of To All My Friends for almost seven years now.
Shayne Taylor: I’m the owner of To All My Friends with my wife, Natalie.
Tell me about To All My Friends.
Paul: It’s a home away from home for a lot of people. Because we’re not in the city, people who live locally come here for a friendly vibe. We’re not a pub or a club, we’re a restaurant, but we also have the biggest selection of craft beer in Canberra. We’re very proud of that. The ethos is that we’re a family venue. You won’t see poker machines, we’re inviting, dog friendly … We want to be a part of the community and have a symbiotic relationship with the community.
Shayne: Yeah, we’re a community hub.
How did you get involved in the hospitality industry?
Paul: I started working at craft beer bars in the UK when I was at uni, and that’s where I caught the bug.
I worked in breweries and studied cellar management and became a cicerone [certified beer expert]. I did uni for about 18 months, but it wasn’t for me. When I came to Australia, I worked in Murrumbateman wineries for a long time, so I have a real soft spot for cold-climate wines.
Shayne: My wife Natalie opened Little Oink cafe with a friend who had far more hospitality experience, but they were then diagnosed with cancer, so we ended up teaching ourselves how to run a cafe, which was a real baptism of fire! We both worked, and still work, in IT. When the lease came up next door to Little Oink, it was offered to us, and that’s how we ended up running the bar.
What is the food philosophy of TAMF?
Paul: To create top-quality pizzas with top-quality ingredients, making everything fresh. Fresh food, fresh ingredients, paired with local independent craft beers.
Enjoy a pizza made with love, To All My Friends in Cook. Photo: Kazuri Photography.
How do you cook for yourself at home?
Shayne: I love cooking at home, cooking over coals. My recent passion is fermenting.
Paul: I’ve worked with some really good chefs over the years – especially in the wine industry – and a big part of that is thinking about what goes with food. I’m a big geek about pairing drinks and food together.
What’s an underrated Canberra venue that you love?
Paul: When I’m not here, I love going to Herbert’s in Evatt.
Shayne: Ramen O, hands down. Some of the best ramen in Canberra.
Who do you admire in the Canberra food scene?
Paul: I want to give Hamish a shout-out – the previous owner of Meating Room, who now runs Bare Bones BBQ. Giant man with ginger hair and beard, you can’t miss him!
Where’s the best place for a drink/coffee in Canberra?
Paul: Not to toot our own horn, but if you ask anyone here, it’s To All My Friends! But we often go to Volstead Repeal after work to have some really good whisky. Best whisky sour in Canberra.
Shayne: Old Canberra Inn is always a great time as well. I really love the history of the venue.
To All My Friends has a huge range of craft beers. Photo: To All My Friends.
Who is your dream dinner party guest, and what would you make them?
Shayne: I’d invite my high school mates. I don’t get to see them nearly as much as I’d like to. I’d smoke a big arse brisket! Paired with a bottle of Rittenhouse whiskey.
Paul: Hmm, I’d pick someone who hasn’t been around for a while, like Paganini. He revolutionised modern music, and it would be cool to sit down and pick his brain about the hows and whys and ifs.
I’d make him a beef wellington with a nice Saison from Wildflower Brewing.
What are your current food obsessions? Either to make or to eat?
Paul: My missus and I are making momos at the moment. The TAMF Chef Tushar Shresthaere is Nepali and can make like a dozen to my one. There’s an art to getting the crimp and the fold right to make them aesthetically pleasing.
Shayne: Lacto-fermentation; anything and everything, making my own kraut and yoghurt, just working on that gut microbiome! I want to ferment some blueberries next.
What’s a food that reminds you of your childhood?
Paul: Porridge, with full cream milk and lots of brown sugar.
Shayne: Spag bol.
Where do you shop for beers?
Paul: Page Bottler – all day! Go see Tim or Harry, those brothers know so much. Pretty much an institution around here.
To All My Friends has regular open mic nights. Photo: To All My Friends.
When you can’t be bothered to cook for yourself, where do you go and what do you eat?
Paul: Wherever is close and easy! We’re in Woden, so something like Brodburger or Grease Monkey would be a good option.
Shayne: Kingsleys!
Where are you travelling next?
Shayne: I’m going to Thailand for six weeks over Christmas with the family.
Paul: I want to go on a road trip to Central Australia, see Uluru and Northern Australia, up to the Kimberleys. I’ve seen more of the rest of the world than our own backyard.
Tell me something you love about living in Canberra?
Paul: It’s a brilliant place to raise a family. And the weather. I love Canberra’s weather. I love the cold and the hot.
Shayne: I love living in the bush capital, I love the trees and the nature. It’s a country town with all the amenities of the city.
Paul: Yeah, for a nation’s capital, it’s a pretty easy place!
What movies, books or podcasts are you enjoying at the moment?
Paul: I listen to the Why Files podcast, which is all about taking apart conspiracy theories.
Shayne: I love going to the movies. I’m going tonight to watch the new Predator movie!
An easy one to finish – what’s your go-to coffee order?
Paul: Double shot macchiato. No sugar
Shayne: Small double-shot latte.
Any last shout-outs?
Shayne: To our locals, to the people who come here and make our job a pleasure. It’s what makes this space special. And a shout out to Belco United Football Club: we’ve sponsored them for a few years. And just to Cook shops in general!
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