Podcast Episodes

Stephanie Stapleton (Ms Jackson) - a hospitality journey

We tackle some big topics in this chat. It's a huge step from being a junior chef to a restaurant co-owner, in this case in Melbourne's eastern subur…

3 years, 1 month ago

Marty Boetz (Shortgrain, Brisbane) - the long and short of opening a restaurant Part 7

ShortGrain is open! Over seven episodes we’ve been following the journey of a new Brisbane eatery and foodstore. Proprietor and chef Martin Boetz ret…

3 years, 1 month ago

The Producers: Ace Hodgkinson-Jones (Firebreak Farm) - Set sail for land

After a career in the Navy, Ace Hodgkinson-Jones returned home to take over the family farm. Firebreak Farm is situated in the foothills of the Bunya…

3 years, 1 month ago

Morgan Hipworth (Bistro Morgan) - the pleasure in a sweet treat.

Morgan Hipworth is a young food entrepreneur but he's also an industry veteran, having started selling desserts to cafes when he was still at school.…

3 years, 1 month ago

Craig Rispin (Futurist) - AI risks and opportunities

We keep hearing about AI and its risks and opportunities but what impact is this new technology really likely to have on the food world? Futurist Cra…

3 years, 1 month ago

Joe Durrant (The Recreation) - the philosophy behind hospitality

Joe Durrant runs The Recreation in Fitzroy North and Paradise Valley Hotel in the hills outside Melbourne - steam train Puffing Billy chugs through t…

3 years, 1 month ago

Nina Alidenes (One Penny Red) - a life-changing decision

Closing a restaurant on your own terms is a huge achievement. We talk to Nina Alidenes from One Penny Red in Sydney's Summer Hill. When she announced…

3 years, 1 month ago

Matthew Evans (Fat Pig Farm) - an articulate advocate

Jo Barrett takes over Dirty Linen!

This week, we're handing over the podcast to chef and sustainability problem-solver Jo Barrett. Her book Sustain: G…

3 years, 1 month ago

Sam Oakden (Australian Food Pact) - everyone's power to impact

Jo Barrett takes over Dirty Linen!

This week, we're handing over the podcast to chef and sustainability problem-solver Jo Barrett. Her book Sustain: G…

3 years, 1 month ago

The Producers: Nathan Creary (Killer Condiments) - We produce flavour

“We produce flavour.” That’s a very nice mission statement from Killer Condiments’ Nathan Creary, a southern Sydney shopfitter turned farmer turned b…

3 years, 1 month ago