Podcast Episodes

Fiahtales: A Postcard from Italy (Santa Margherita Ligure) - delicious, local and just caught seafood

Here is a postcard from Italy- delicious, local and just caught seafood is what we all dream about

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3 years, 10 months ago

The Crackling: Jowett Yu (Merivale) - Back with a bang

The ability to reach into the pantry of your parents, and grandparents has allowed many chefs to tell a unique tale on the plate. For some, like Jowe…

3 years, 10 months ago

Over a Glass: Sam Renzaglia (Renzaglia Wines) - an uncharted wine region

Sam Renzaglia is a third generation winemaker located out of Bathurst NSW, Sam and his father Mark have made great bounds for the uncharted wine regi…

3 years, 10 months ago

Marco Bevilacqua (Mi Scusi, Perth) - Go for it

Losing all work when the pandemic and lockdowns sent the catering industry into a spin, Marco Bevilacqua (Mi Scusi, Perth) saw a hole in the market a…

3 years, 10 months ago

The Producers in Launceston: Massimo Mele (Grains of Silo) - nurture, highlight and champion

For the second episode of The Producers in Launceston, we chat to Massimo Mele, a local chef and restaurateur who has made it a mission to nurture, h…

3 years, 10 months ago

Ludo Baulacky (The River Deck Café, Albury) - Border control

After earning his striped in the United Kingdom, Ludo Baulacky (The River Deck Café, Albury) took an opportunity to take his career in a new directio…

3 years, 10 months ago

The Producers in Launceston: Kim and Daniel Croker (Fork It Farm) - forking good pork

The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania. 

Our first episode is with pig farmers Kim a…

3 years, 11 months ago

Jason Staudt (Stokehouse, Melbourne) - Steering a new ship

After years of cutting his teeth in Canada, London, New York and South Africa, Jason Staudt (Stokehouse, Melbourne) headed downunder to get a state f…

3 years, 11 months ago

The Crackling: Robert Lechowicz (Blackwood Café) - A new level

Our perception of quality in a hospitality sense has changed a lot over the decades. Traditionally fine dining was always spoken of as quality, and c…

3 years, 11 months ago

Fishtales: Ricky Mezic (SA Seafood Express) - an intimate knowledge, understanding and passion for seafood

The quality, value and safety of seafood is determined by the efficiency of the freight used to get it to market. Of recent times there is also a gro…

3 years, 11 months ago