Kitchen Therapy with Glenn and Tobie

Shane Delia is best known as the director of the Delia Group Restaurants, Maha, Maha East, Maha Bar, Layla and Biggie Smalls. More recently the founder of food delivery marketplace Providoor. His larger than life personality and enthusiasm for food and Australian culture is best captured in his acclaimed television program, Spice Journey. Shane’s energy and creativity continues to engage his customers through his signature brand of Middle Eastern inspired cuisine. He is also an author, charity and brand ambassador for Mercedes-Benz Australia, Western Bulldogs, Melbourne City FC and Host Plus. This is one episode that will leave you fired up!

Originally hailing from Yorkshire in northern England, Matt Wilkinson is a chef, author and passionate advocate for ethical farming. He loves nothing more than getting his hands dirty gardening, camping and fishing and has never been one to say no to a dirty martini. Matt is the author of three cookbooks and a regular contributor to Delicious Magazine. He is the owner of The Pie Shop in Melbourne’s East Brunswick and founder of Pope Joan. Currently Culinary Captain at Montalto Vineyard in Red Hill on the Mornington Peninsula and creative director of ‘Made from Gin’ at the award-winning Four Pillars Gin. Join Glenn and Tobie for another great episode of Kitchen Therapy.

In 2014 Melbourne chef and restaurant owner, Johnny Di Francesco, won the title of World Pizza Champion at the World Pizza Championship held in Parma, Italy. Battling it out against 600 competitors from 35 countries around the world his margherita pizza was simply ‘perfect’. Johnny’s passion and dedication to his craft, combined with a tonne of hard work has grown the Gradi Group from the original restaurant in Brunswick, Melbourne to include restaurants across Victoria, Adelaide, Kuwait, New Zealand, Texas and aboard P&O’s Pacific Explorer Cruise Ship. Johnny is a regular on Australian television, featuring on multiple morning shows, MasterChef Australia and on The Mentor. When he’s not judging pizza overseas, Johnny can be found working the pizza ovens at his restaurants, holding masterclasses and expanding his business. This is an epic story from an impressive chef – hope you enjoy the conversation….

Daniel Galmiche was enthralled with cooking from an early age. Born in Lure in the Comte region of Eastern France, he grew up eating produce from his grandparents farm and game hunted by his father. His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux. While at Knockinaam Lodge in Scotland in 1990, Daniel was awarded Master Chef of the Year and gained his first Michelin star. He was also awarded a Michelin Star at Harvey’s in Bristol, retaining it at L’Ortolan and again at the magnificent Cliveden House in Berkshire. An author, TV personality, consultant and guest chef Daniel still loves to cook every day. He is a passionate teacher with a wealth of knowledge to share on this week’s episode of Kitchen Therapy. (Note - apologies on the crappy audio - but the content is awesome!)

Darren Robertson is a chef, author and co-owner of Three Blue Ducks restaurant group. Commencing his trade in the UK under Michelin starred chef Mark Raffan, he then moved to Australia to work for Tetsuya for 8 years. He is one of the founding members of the Taste of Young Sydney (TOYS), which celebrated collaboration and experimentation in the kitchen. Darren writes for Delicious, has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook and MKR. When he is not foraging or surfing, he's in the kitchen cooking, fermenting, pickling, and testing recipes with his family. Join Glenn and Tobie on Kitchen Therapy for a great conversation with an all-round brilliant guy!

Darren Robertson is a chef, author and co-owner of Three Blue Ducks restaurant group. Commencing his trade in the UK under Michelin starred chef Mark Raffan, he then moved to Australia to work for Tetsuya for 8 years. He is one of the founding members of the Taste of Young Sydney (TOYS), which celebrated collaboration and experimentation in the kitchen. Darren writes for Delicious, has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook and MKR. When he is not foraging or surfing, he’s in the kitchen cooking, fermenting, pickling, and testing recipes with his family. Join Glenn and Tobie on Kitchen Therapy for a great conversation with an all-round brilliant guy!

Guy Grossi is a devoted chef and restaurateur. He is the owner of Grossi Restaurants including Grossi Florentino, Merchant Osteria Veneta, Ombra Salumi Bar and ArlechinWine Bar. Recognised as one of the country's leading authorities on Italian food, he has been a sought after to train and mentor within the industry and evoke thinking around the future of food and hospitality. His passions lie within his cooking and sourcing pure ingredients prepared with integrity. Guy is driven to share his knowledge and experiences through his bestselling books, Love Italy, Recipes from My Mother's Kitchen, My Italian Heart, Secrets and Recipes and Cellar Bar. Join Glenn and Tobie on another insightful episode of Kitchen Therapy.

Guy Grossi is a devoted chef and restaurateur. He is the owner of Grossi Restaurants including Grossi Florentino, Merchant Osteria Veneta, Ombra Salumi Bar and ArlechinWine Bar. Recognised as one of the country's leading authorities on Italian food, he has been a sought after to train and mentor within the industry and evoke thinking around the future of food and hospitality. His passions lie within his cooking and sourcing pure ingredients prepared with integrity. Guy is driven to share his knowledge and experiences through his bestselling books, Love Italy, Recipes from My Mother's Kitchen, My Italian Heart, Secrets and Recipes and Cellar Bar. Join Glenn and Tobie on another insightful episode of Kitchen Therapy.

Gary Mehigan trained in London at the Connaught Hotel under Michel Bourdan and Hyde Park Intercontinental under Peter Kromberg. These Michelin starred chefs strongly influenced his cooking foundations. Landing in Melbourne he made his mark in a number of kitchens include the Sofitel prior to launching the highly successful Fenix Restaurant and Events, followed by the Boathouse. From early TV appearances on Good Morning Australia, Gary's media career includes some of Australia's highest rating series and have been aired in over 110 countries. His passion and knowledge have engaged a global audience and inspired a new generation of young cooks.

Gary Mehigan trained in London at the Connaught Hotel under Michel Bourdin and Hyde Park Intercontinental under Peter Kromberg. These Michelin starred chefs strongly influenced his cooking foundations. Landing in Melbourne he made his mark in a number of kitchens include the Sofitel prior to launching the highly successful Fenix Restaurant and Events, followed by the Boathouse. From early TV appearances on Good Morning Australia, Gary’s media career includes some of Australia’s highest rating series and have been aired in over 110 countries. His passion and knowledge have engaged a global audience and inspired a new generation of young cooks. Join Tobie and Glenn on this week’s episode of Kitchen Therapy.

Heading from regional NSW to Sydney at the age of 15 to commence his pastry apprenticeship proved to be an excellent move for Adriano. The ‘Sweet Assassin' was immediately hooked and thrived on the opportunity to serve his own creations. He has worked with some of Sydney's top restaurants and in France with pâtissier masters Ramon Morato and Pierre Herme. His media career includes a self-titled documentary on SBS, multiple appearances on MasterChef Australia, ‘Just Desserts' on channel 7 and Netflix hit ‘Sugar Rush'. Adriano draws inspiration from a multitude of sources and is billed as ‘Australia's answer to Willy Wonka'. If you have a sweet tooth – then this is the episode for you!

Heading from regional NSW to Sydney at the age of 15 to commence his pastry apprenticeship proved to be an excellent move for Adriano. The ‘Sweet Assassin’ was immediately hooked and thrived on the opportunity to serve his own creations. He has worked with some of Sydney’s top restaurants and in France with pâtissier masters Ramon Morato and Pierre Herme. His media career includes a self-titled documentary on SBS, multiple appearances on MasterChef Australia, ‘Just Desserts’ on channel 7 and Netflix hit ‘Sugar Rush’. Adriano draws inspiration from a multitude of sources and is billed as ‘Australia’s answer to Willy Wonka’. If you have a sweet tooth – then this is the episode for you!

Originally hailing from New Zealand’s North Island, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before touring across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras. Back in Sydney, Analiese spent 5 years alongside Peter Gilmore, heading the team at Quay. She headed up her own Sydney kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends. Countryside beckoned over the city, and having already established strong ties with Tasmania she made the sea change in 2017 to lead the kitchen at Franklin. Today Analiese might be found diving for urchin, crafting produce driven menus or hanging out with her geese.

Originally hailing from New Zealand's North Island, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before touring across the world to work in Europe's most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World's Top 50 Mugaritz, and revered 3 star restaurant Michel Bras. Back in Sydney, Analiese spent 5 years alongside Peter Gilmore, heading the team at Quay. She headed up her own Sydney kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends. Countryside beckoned over the city and having already established strong ties with Tasmania she made the sea change in 2017 to lead the kitchen at Franklin. Today Analiese might be found diving for urchin, crafting produce driven menus or hanging out with her geese.

Scott Pickett’s love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost. This set the foundational values of his career as a chef and restaurateur. Scott has worked at the highest level, with Philippe Mouchel in Melbourne, cooking in London with Phillip Howard at the 2 Michelin Star ‘The Square as well as representing Australia at the prestigious Bocuse d’Or. At Scott’s restaurants, incredible service is vital, but food is always the hero. Working with a gun team of Head Chefs they build on what makes each venue unique, and there is more in the pipeline! This is one episode that will leave you salivating for more.

Scott Pickett's love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost. This set the foundational values of his career as a chef and restaurateur. Scott has worked at the highest level, with Philippe Mouchel in Melbourne, cooking in London with Philip Howard at the 2 Michelin Star ‘The Square' as well as representing Australia at the prestigious Bocuse d'Or. At Scott's restaurants, incredible service is vital, but food is always the hero. Working with a gun team of Head Chefs they build on what makes each venue unique, and there is more in the pipeline! This is one episode that will leave you salivating for more.

At the age of six, Victor Liong arrived in Australia and grew up immersed in the multicultural energy of Sydney. His time at Sydney’s world-acclaimed Marque Restaurant remains a significant influence on his approach today. In 2013 Victor opened Lee Ho Fook in Melbourne, where he has gained a loyal following for his unique and creative new style Chinese dishes. Chukka is a collaboration with chef Chase Kojima in Pyrmont, Sydney – converging the distinct flavours and techniques of Japan and China. Victor’s creative vision and desire to collaborate has led to some super-unique experiences, which he discusses on Kitchen Therapy

At the age of six, Victor Liong arrived in Australia and grew up immersed in the multicultural energy of Sydney. His time at Sydney's world-acclaimed Marque Restaurant remains a significant influence on his approach today. In 2013 Victor opened Lee Ho Fook in Melbourne, where he has gained a loyal following for his unique and creative new style Chinese dishes. Chukka is a collaboration with chef Chase Kojima in Pyrmont, Sydney – converging the distinct flavours and techniques of Japan and China. Victor's creative vision and desire to collaborate has led to some super-unique experiences, which he discusses on Kitchen Therapy.

Philippa Sibley worked in some of the world’s best restaurants in France and London before returning to Melbourne to open the acclaimed Est Est Est in 1996. Luxe followed in 1998, before moving to Ondine in 2001. All these restaurants were awarded the highest accolade of three hats in The Age Good Food Guide. Philippa won The Chef of the Year Award 2004, has two great cookbooks to her name and her creative energy has no limits!

Philippa Sibley worked in some of the world's best restaurants in France and London before returning to Melbourne to open the acclaimed Est Est Est in 1996. Luxe followed in 1998, before moving to Ondine in 2001. All these restaurants were awarded the highest accolade of three hats in The Age Good Food Guide. Philippa won The Chef of the Year Award 2004, has two great cookbooks to her name and her creative energy has no limits!

George Calombaris is one of Australia's most recognised chefs. His drive, passion and dedication have placed him at the cutting edge of the industry for many years. Apprenticed at the Sofitel under Raymond Capaldi and Gary Mehigan, he went on to represent Australia at the prestigious Bocuse d'Or culinary grand prix in France. Other accolades include Young Chef of the Year, Best New Restaurant of the Year, a frequent guest on Ready Steady Cook and Judge on MasterChef Australia. His energy and enthusiasm have gained him a global audience. Join Glenn and Tobie as they catch up with a good mate and incredible culinary mind.

Ray Capaldi is noted for his time at Melbourne's Hotel Sofitel in the late ‘90s, where he established the Sofitel Cooking Academy. He has had an outstanding career at some of the premier fine-dining restaurants around the world, including Gleneagles 5 Star Hotel in Scotland, Park Lane Hong Kong, British Embassy in Moscow and Hotel Martinez in Cannes. He was Scottish Chef of the Year in 1992, represented the UK in the Culinary Olympics and has been awarded 3 chef hats in the Good Food Guide. Ray's creative mind has placed him at the forefront of Australian cuisine for many years. Join Glenn and Tobie as they dive into an epic food journey like no other.

George Calombaris is one of Australia’s most recognised chefs. His drive, passion and dedication have placed him at the cutting edge of the industry for many years. Apprenticed at the Sofitel under Raymond Capaldi and Gary Mehigan, he went on to represent Australia at the prestigious Bocuse d’Or culinary grand prix in France. Other accolades include Young Chef of the Year, Best New Restaurant of the Year, a frequent guest on Ready Steady Cook and Judge on MasterChef Australia. His energy and enthusiasm have gained him a global audience. Join Glenn and Tobie as they catch up with a good mate and incredible culinary mind.

Ray Capaldi is noted for his time at Melbourne’s Hotel Sofitel in the late ‘90s, where he established the Sofitel Cooking Academy. He has had an outstanding career at some of the premier fine-dining restaurants around the world, including Gleneagles 5 Star Hotel in Scotland, Park Lane Hong Kong, British Embassy in Moscow and Hotel Martinez in Cannes. He was Scottish Chef of the Year in 1992, represented the UK in the Culinary Olympics and has been awarded 3 chef hats in the Good Food Guide. Ray’s creative mind has placed him at the forefront of Australian cuisine for many years. Join Glenn and Tobie as they dive into an epic food journey like no other.

Maggie’s career spans farming, food production, television presenting and food writing. She is an essential ingredient in any discussion about food and flavour. A passionate supporter of regional produce, MasterChef Australia regular, Co-host of The Great Australian Bake off, member of the Order of Australia and founder of the Maggie Beer Foundation, her influence in the food industry is to be commended. Join us for a chat with one truly inspiring individual.

Maggie's career spans farming, food production, television presenting and food writing. She is an essential ingredient in any discussion about food and flavour. A passionate supporter of regional produce, MasterChef Australia regular, Co-host of The Great Australian Bake off, member of the Order of Australia and founder of the Maggie Beer Foundation, her influence in the food industry is to be commended. Join us for a chat with one truly inspiring individual.

Currently the group executive chef for the GM Hotel Group in South Australia, Chris Wotton has an impressive background that he leverages to mentor his head chef brigade in serving thousands of customers every week. Originally from Queensland, he took a road trip to cook (and surf) in the produce bowl of Margaret River, before again relocating to the Barossa Valley to work alongside Maggie Beer for many years honing his skills in seasonal recipe development for ice cream, desserts, pate & jams, as well as cooking for Prince Charles, casting to host ‘River Cottage’ and shooting numerous cookbooks.

Currently the group executive chef for the GM Hotel Group in South Australia, Chris Wotton has an impressive background that he leverages to mentor his head chef brigade in serving thousands of customers every week. Originally from Queensland, he took a road trip to cook (and surf) in the produce bowl of Margaret River, before again relocating to the Barossa Valley to work alongside Maggie Beer for many years honing his skills in seasonal recipe development for ice cream, desserts, pate & jams, as well as cooking for Prince Charles, casting to host ‘River Cottage' and shooting numerous cookbooks.

Jason Roberts discovered his passion for food at an early age. He speaks with Kitchen Therapy on the powerful connection of food, about taking risks and his experiences in the media spotlight. Splitting his time between Sydney and New York, Jason’s career has engaged many people through his TV appearances, cookbooks, events and philanthropic work. He spent several years as the Executive Chef at Bistro Moncur in Sydney immersed the French cuisine of his mentor, Damien Pignolet. There, his accolades caught the attention of Channel 9, where he became the host of Fresh, before launching into the US market on Good Morning America. Join us for a unique insight into Jason’s journey so far.

Jason Roberts discovered his passion for food at an early age. He speaks with Kitchen Therapy on the powerful connection of food, about taking risks and his experiences in the media spotlight. Splitting his time between Sydney and New York, Jason's career has engaged many people through his TV appearances, cookbooks, events and philanthropic work. He spent several years as the Executive Chef at Bistro Moncur in Sydney immersed the French cuisine of his mentor, Damien Pignolet. There, his accolades caught the attention of Channel 9, where he became the host of Fresh, before launching into the US market on Good Morning America. Join us for a unique insight into Jason's journey.

Ben was born and raised in North Taranaki on the rugged west coast of the North Island, New Zealand. He believes that food has a deeper meaning than just another item to consume; it appeals to all of the senses and can be evocative, emotional and thought provoking. In essence, however, it must reflect the purity of its ingredients and be something delicious to eat. His restaurant Attica is rated among the top in Australia and is an amazing experience for any food lover. Ben also features in the Netflix series Restaurant Australia and Chef's Table.

Ben was born and raised in North Taranaki on the rugged west coast of the North Island, New Zealand. He believes that food has a deeper meaning than just another item to consume; it appeals to all of the senses and can be evocative, emotional and thought provoking. In essence, however, it must reflect the purity of its ingredients and be something delicious to eat. His restaurant Attica is rated among the top in Australia and is an amazing experience for any food lover. Ben also features in the Netflix series Restaurant Australia and Chef's Table.

Manu Feildel has become one of the most popular personalities on Australian television as co-host of the long-running Channel 7 series My Kitchen Rules (MKR), he has also joined the judging panel on Australia’s Got Talent and he will be co-hosting the soon to be debuted ‘Plate of Origin’. His great grandfather was a pastry chef, his grandfather and father were chefs, and his mother is a great cook – but as a child Manu saw his future on the stage rather than in the kitchen. Join Glenn and Tobie as they unpack the early kitchen years with this talented chef.

Manu Feildel has become one of the most popular personalities on Australian television as co-host of the long-running Channel 7 series My Kitchen Rules (MKR), he has also joined the judging panel on Australia's Got Talent and he will be co-hosting the soon to be debuted ‘Plate of Origin'. His great grandfather was a pastry chef, his grandfather and father were chefs, and his mother is a great cook – but as a child Manu saw his future on the stage rather than in the kitchen.

Gabriel Gaté is a chef with an international reputation as a cookery author, television presenter and cookery teacher. As a young cook he trained with some of the finest French chefs before coming to Australia in 1977. He is the author of twenty-three cookbooks and one of the highest-selling Australian cookery writers. Join us on @kitchentherapypodcast as we immerse ourselves in food journey of one of a chef who has graced our TV screens for over 4 decades. Click on the link in the profile – available now on itunes spotify, and googleListen and subscribehttps://apple.co/2Vh50nj@gabriel_gate@tobieputtock@glenn_flood

Glenn & Tobie catch up with one of Australia's highest selling cookery writers. With 23 cookbooks to his name, Gabriel Gate is a wealth of knowledge and has graced our TV screens for over 4 decades. From Michelin star restaurants to the joys of home cooking, this talented Frenchman has much to share.

Karen Martini is an award-winning chef, restaurateur and television presenter. As founding chef at the critically acclaimed Melbourne Wine Room and Sydney's Icebergs Dining Room and Bar she held two chef's hats in Sydney and Melbourne before establishing Mr Wolf in St Kilda. Karen is the author of 8 cookbooks and for a decade has been the resident chef on Better Homes and Gardens.Join us on Kitchen Therapy as we dive into the food journey of this inspirational chef.

We hop online during Iso and chat with Karen Martini about everything from wanting to initially work in a funeral parlour to running her first kitchen to writing 1000 recipe cook books.

Who the hell is Glenn and Tobie. Press play and find out as well as the inspiration behind the podcast Kitchen Therapy.

Hosted by Tobie Puttock and Glenn Flood, the Kitchen Therapy Podcast is about camaraderie and lessons from the kitchen. These inspirational, motivational and sometimes dysfunctional stories will give the listener a glimpse behind the kitchen door into some of the country's leading chefs. Discover their passions, mis adventure, aspirations, pitfalls and pivotal moments…unpacking when they really decided to make a career out of food.Hear from industry icons including Ben Shewry, Karen Martini and Gabriel Gate, to name a few. The conversation is casual, unscripted and real…….