Kerby Craig – Ume
In memory of Kerby Craig, here's the podcast I recorded with him in 2014. I listened back to this episode after I heard about Kerby being go...
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Arts
The Unbearable Lightness of Being Hungry
The Unbearable Lightness of Being Hungry: Lee Tran Lam quizzes chefs, critics, bar staff and other people from the food world about their dining habits, war stories and favourite places to e...
Episodes
20 of 118 episodes
Billy Wong – Golden Century, XOPP
The best dish in the world, according to chef David Chang, could be found at Golden Century – the Sydney institution that Billy Wong's famil...
Paul Carmichael – Momofuku Seiobo
"I literally got here and the first two weeks, everybody quit." Despite this challenging start to becoming Momofuku Seiobo's executive chef,...
Joanna Hunkin – Gourmet Traveller
Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what Joanna Hunkin did before she became editor at Gourmet...
Topher Boehm – Wildflower
They're not obvious candidates for making beer: wattle, strawberry gum and leftover sourdough from Ester. Topher Boehm turns to flower cutti...
Natalie Paull – Beatrix and "Beatrix Bakes"
Natalie Paull once pointed a brûlée torch flame in the wrong direction – and accidentally set a whole docket rail of dessert orders on fire....
Shinobu Namae – L'Effervescence, Bricolage Bread & Co.
Shinobu Namae runs one of Tokyo's best restaurants: L'Effervescence. It has two Michelin stars and is known for its sustainable focus (nearl...
Charlotte Ree – "Just Desserts"
Charlotte Ree once ate 30 different kinds of croissants during a trip to France – then got a croissant tattoo afterwards. She's so dedicated...
Angie Prendergast-Sceats – Angie's Food, Two Good
Angie Prendergast-Sceats once was an olive oil judge, where she had to watch out for vintages that tasted like "rancid feet" and "baby vomit...
Monty Koludrovic – The Dolphin, Icebergs Dining Room and Bar
"I was the guy who had the cream gun explode, trying to top the iced coffee." Monty Koludrovic's early days in hospitality were "pretty cala...
Josh Niland – Saint Peter, Fish Butchery
Josh Niland can make fish scales taste like sugary cereal and fish eyeballs resemble prawn crackers. In his hands, seafood can become Christ...
Jordan Toft – Bert's, Coogee Pavilion, Bar Topa, The Collaroy
Jordan Toft has been a chef for Saudi royalty and he's run a chalet in the Haute-Savoie in the French Alps. In Sydney, he's known for his wo...
Kirsha Kaechele – Eat The Problem, MONA
Sweet and sour cane-toad legs. Multiple cat recipes. A deadly cocktail you're not meant to serve. These are some of the fascinating (and del...
Ardyn Bernoth and Roslyn Grundy - Good Food and Good Food Guide
Eating near a nuclear submarine base on a Chinese island and dining with Tamil tea pickers in Sri Lanka – these are some of the memorable me...
Luke Burgess – Only In Tokyo
Tokyo isn't the most obvious place to seek out pizza, but the wood-fired slices here are better than anything you'd find in Italy. That's wh...
Hugh Allen – Vue de Monde, Noma
You don't need a roof or floor to run a great restaurant – that's what Hugh Allen learnt while working at Noma's Mexico pop-up. And yes, the...
Mark Best – The Final Table, Bistro by Mark Best, Marque
Imagine being a 16-year-old working in a Western Australian gold mine. This was Mark Best's life, straight after high school. It was a tough...
Tim Watkins – Black Market Sake, Automata
Tim Watkins' parents needed a cooking course to learn how to use a microwave (which led to one Christmas turkey disaster) and he didn't eat...
Kate Reid – Lune Croissanterie
Would you line up at two AM in zero-degree weather, just for a croissant? People would regularly do that all the time, purely for the chance...
Daniel Puskas – Sixpenny
Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of Alinea, the acclaimed Chicago restaurant known...