Podcast Episodes
Back to SearchDaman & Diya Shrivastav (India @ Q) - access to good food
If you believe access to good food is a fundamental human right, what actions might you take and how would it feel?
Daman Shrivastav is a restaurateur…
3 years ago
Cameron Ellis (AusVenueCo) - impacts of working hour restrictions
We started the week talking about international student work rules and we're ending the week on the same topic from a different angle. Cameron Ellis …
3 years ago
Zaine Hamka-Clark (Nobu Melbourne) - Generation next
We love celebrating the next generation of hospitality professionals on this podcast. Mentoring program Proud to Be a Chef announced this year’s awar…
3 years ago
The Producers: Donato Toce (Gelato Messina) - Cow to cone
It’s become one of the most celebrated gelato brands in the country, but Gelato Messina has stayed true to its roots, ethics and offering to ensure t…
3 years ago
Gabriela Matos (Jubilee Tavern, Airlie Beach) - international student struggles.
The Federal government recently announced that from July 1, international students’ working hours would be restricted, as they were pre-pandemic. The…
3 years ago
Vivien Wong (Little Moons Mochi Ice Cream) - big ambitions
Thinking of launching or growing a business? This is a must listen! Food business entrepreneur and mochi magnate Vivien Wong is co-founder of Little …
3 years ago
Farah Sabet (Bud of Love, Footscray) - creating a sense of empowerment
On International Women's Day we talk the good, the bad and the bloody frustrating with Farah Sabet, owner of Bud of Love natural wine bar in Footscra…
3 years ago
The Producers: Liam Spurrell (Spurrell Foraging) - a tangible connection to nature.
Lots of chefs talk about foraging these days but what about someone who makes foraging their business? Liam Spurrell grew up in the hills on Melbourn…
3 years ago
Jimmy Wang (Okami Group) - land of opportunity
Jimmy Wang came to Australia from China in 2002 to study engineering. He's ended up owning 49 Japanese restaurants under the Okami brand and has just…
3 years ago
Rajnor Soin (Restaurant Manager, Vue De Monde) - the art of looking after guests
Vue de monde has been around for 23 years, Dirty Linen hasn't even cracked the big three! Even so, we're celebrating 500 podcast episodes with a two-…
3 years ago