Podcasts about The Good Food Guide

In this episode of Life in Charms, Annoushka welcomes Clare Smyth, the trailblazing chef who made history as the first female to hold three Michelin stars and three hats from the Good Food Guide, simultaneously. Her story begins on a family farm in Northern Ireland, where she grew up during the Troubles, and as the conversation unfolds, she reflects on pivotal moments in her career - including the time a chef dismissed her potential purely because of her gender. Rather than discourage her, it sparked a fierce determination to prove herself. Each treasured milestone, as well as all the trials and tribulations along the way, inspires a beautiful bespoke charm design - stay tuned to the end to find out which charm she loves the most and watch to see us bring her chosen jewel to life! Discover the Life In Charms Podcast: https://www.annoushka.com/uk/blog/the-podcast.html Feeling inspired? Design your own bespoke charm https://www.annoushka.com/uk/bespoke-charms  Follow us on Instagram - @annoushkajewellery 

WA Good Food Guide 080425See omnystudio.com/listener for privacy information.

We welcome Clément Cousin, Co-Founder of Bavette Bistro, to The Premier Cru!Clément and his partner Sandy met whilst working at Terroirs (now closed), an iconic wine bar located in central London. After honing their crafts for 10+ years , as front of house and chef respectively, they decided it was time to set up their own venture and Bavette Bistro was the result. It has been incredibly well received, winning Good Food Guide's award for "best local restaurant of the year 2024", and is a great addition to the culinary scene in Leeds.Clément is from Anjou, in the Loire Valley in France, where his father and brother manage their family's vineyards. They produce a great range of cuvées (predominantly red) that are all underpinned by organic/biodynamic viticulture and low intervention winemaking. The wines have to be labelled as Vin de France as they break many appellation "rules", making them similar to the style made popular by the likes of Mark Angeli and Richard Leroy. We taste two of his father's wines on the podcast, which are both included on Bavette Bistro's wine list.Tune into the episode as we discuss: How Bavette Bistro was founded The food and wine on offer The Cousin family vineyards in FranceIf you have not already then please follow us on Spotify/Apple and on Instagram (⁠@The_Premier_Cru⁠) as it makes a massive difference to the channel!

This week we're joined by Besha Rodell, the James Beard-winning food writer who filled the shoes of Jonathon Gold at LA Weekly, has told NYT readers how Australians eat, and is currently the chief restaurant critic at The Age and Good Weekend.She tells Kate and Brodie about being the last remaining anonymous food critic the un-deification of The Chef, her upcoming book, how and why she does her job, and why food isn't the only reason to go to a restaurant.Join The Hogg Hive on Patreon to hear Besha's rapid-fire reccs in a bonus episode next week!See Also – Besha's reviews we mentionWe know Ben Shewry doesn't like the Good Food Guide. And we don't careThis Melbourne icon divides food snobs – but our critic keeps going backReview: Kisumé in Melbourne, AustraliaFive months after opening, this hyped city restaurant was still empty, and it's easy to see whySpots Besha mentioned:Vue De MondeJim's Greek TavernWaiter's ClubMario'sBratwurst Shop & Co.France SoirMalinBesha's Also AlsosTzaki TzakiHeartstopperWine growing regions in Great Southern (WA) and Gippsland Hosted on Acast. See acast.com/privacy for more information.

Born and raised on the Sunshine Coast, Tony remains deeply grateful for the unwavering support of the Sunshine Coast community throughout his culinary career. Tony's evolution from a young apprentice at the Hyatt Coolum in the 90s to the accomplished entrepreneur he is today is a testament to his unwavering commitment to success. His ventures consistently deliver exceptional dining experiences with creative and innovative concepts, unique venues, and talented teams. Three pivotal moments define Tony Kelly's career. Firstly, The Wine Bar Restaurant, his maiden foray into ownership, opened in 2003, garnering numerous accolades for its luxe fit-out, private dining room, degustation experiences, and extensive wine selection. This establishment served as Tony's declaration as a produce-driven, meticulous chef with a talent for commanding both his audience and his team. Tony's next chapter saw him excel at Stokehouse Q, where he attained two hats in the Good Food Guide. Working for the influential Van Haandel Group honed his culinary prowess and reinforced his dedication to pleasing guests. In 2017, Tony's path connected with Dirk Long, owner of The Wharf, Mooloolaba, leading to the creation of Rice Boi, a bustling Asian street food hotspot that ignited the Sunshine Coast dining scene. This unique venture marked the inception of Tony's enduring success. Today, Tony Kelly oversees and contributes to his diverse portfolio of brands while actively participating in industry discussions, mentoring emerging entrepreneurs, and engaging with students interested in hospitality careers. Tony is always interested in future opportunities for the group and enjoys the creative process of putting together new concepts for the Sunshine Coast community.

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The Unruly Pig is The UK's Best Pub

Gabi chatted with The Good Food Guide editor, David Matthews, who revealed the latest catalogue winners and the Canberra restaurant that came out on top. See omnystudio.com/listener for privacy information.

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WA Good Food Guide 270824See omnystudio.com/listener for privacy information.

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Some of Australia's best chefs (and quite a few friends of the podcast) are heading north for a feast in the tropics and it's all thanks to chef Spencer Patrick and his Taste Port Douglas. Founder and culinary director of Chef-hatted Harrisons in the Sheraton Grand Mirage in Port Douglas, Spencer started his career in the UK where he was head chef at three of Marco Pierre White's restaurants in London before coming across to Australia in the early 2000s. At the Cafe Royal, Spencer garnered national acclaim by being awarded a Michelin Star at 26 years old, making him the youngest chef in the country to have done this. The Good Food Guide also awarded Spencer with 8/10 making him joint 3rd in London alongside Gordon Ramsey. Spencer arrived in Melbourne and worked with Raymond Capaldi and Gary Mehigan at Fenix before heading off around Australia with his wife Reina and settling in Far North Queensland. Spencer and Reina started Taste of Port Douglas in 2013 with the idea of promoting all the glorious produce they were enjoying in their now home. The festival has gone from strength to strength welcoming 10, 000 visitors last year. This year the stellar line-up includes Michael Wilson from Marguerite in Singapore – a first time for the festival international chef, Ben Williamson from Brisbane's Agnes, Aaron Ward from Bathers' Pavilion in Sydney, Colin Fassnidge, and names familiar to Victorians and some who have been on Conversation with a chef: Julian Hills from Navi, Ian Curley, Telina Menzies as well as Raymond Capaldi, Mark Best and Michael Lambie to name but a few. There are long lunches, a main stage, Masterclasses and restaurant takeovers and I would love to be there. Next year, for sure.

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WA Good Food Guide with Georgia Moore 040624See omnystudio.com/listener for privacy information.

This is a bonus episode in the truffles series with Julian Hills with Navi, who kindly had a second attempt at a chat with me after my equipment failed the first time through. In 2023, Julian was named Good Food Guide's Chef of the Year, and Navi has maintained its Two Hat-status as of 2024. Julian is a creative and passionate chef; a lovely man and he has an enduring fascination with truffles. I was very happy to get to talk to him and this time share it with you.

WA Good Food Guide 210524See omnystudio.com/listener for privacy information.

Defending Gibney's $48 dollar salad, new openings this fortnight and upcoming WA Good Food Guide events.See omnystudio.com/listener for privacy information.

Georgia Moore on WA Good Food Guide StaysSee omnystudio.com/listener for privacy information.

“Brae is funny in the sense that it's a very small farm if you're a farmer, it's an enormous farm if you're a restaurateur. We're super proud of everything that we produce and we do so in a way that's very holistic and very clean. They all have serious value to us and they turn into products which are very valuable in the sense that they're made with care, they're high quality, they're organic and so, we love those things.” We're in great company with Chef Dan Hunter, Founder and Owner of Brae, a restaurant, organic farm and boutique accommodation nestled in the hillside of the Otways hinterland in Australia. Here, Chef Dan, his family and friends have stewarded this landscape and refined an innovative approach to sustainable and ethical production, to offer a unique Australian cuisine built around an immense respect for nature, place and seasonality.  In this episode, Chef Dan brings us on a reminiscing journey as Brae celebrates its 10 Year Anniversary. Hear how he recalls how his Australian upbringing rooted in nature paired with his world travels experiencing cooking at the source instead of in cities, inspired him to bring that approach to hospitality back home, but with a taste that is unique to Brae and their sense of place.  Well deserving of their recently awarded 3 Star certification by The Sustainable Restaurant Association and long-held 3 Hats by Australia's Good Food Guide, among numerous other accolades and recognitions - we'll raise our glasses to that! Top Takeaways [1:50] With no particular interest in food growing up, yet with an intrinsic love of nature as many Australians do, it was not until Chef Dan and his wife Jules moved to a small town in Spain where he saw the importance of regionality in his cooking, something he felt the fine dining scene in Australia was missing.  [9:45] What started as a circle drawn on a map and a checklist of criteria, brought Chef Dan to the Otways hinterland in Victoria - an area which attracts international guests for its coastal landmarks, scenic walks and waterfalls, and at once dinosaur-inhabited rainforests.  [21:00] “It's pretty nice to be able to produce enough product for ourselves and to give some to friends, but to work on projects where you can eat the property, drink the property…” Chef Dan explains what guests can see, sip and savor on his working farm. [26:25] Even with “farm to table” restaurants taking over cities, we're quite removed from the source of our local agricultural practices and thus Chef Dan has many creative ways to transparently share his land with his guests.  [36:10] How the 6 suites at Brae mimic Chef Dan's attention to detail in his cooking - from the vinyl record player and cozy sitting area to the organic skincare beside the bathtub, from the stars seen through the skylight to the self-serve martini bar.   [45:35] Can a single salad really be made with 60 different ingredients rotating every single day? Hear how no two plates, no two bites, will ever be the same.  Notable Mentions Great Ocean Road 12 Apostles  Otway Artisan Gluten Free Bakery  Town of Lorne Apollo Bay Fishermen's Co-Op Heroes Vineyard Reed Wines by American winemaker Sierra Reed Down to Earth with Zac Efron S2.E2. “Regenerative Agriculture”  Visit For Yourself Brae Website @braerestaurant @chefdanhunter Stay In Good Company Website

PART 2 – We continue this epic inside chef talk with Chef Chase - W.A's best local Hospo entrepreneurs. Award winning Executive Chef, a Sunday Times guest chef, multiple Good Food Guide events, brand ambassador for some big products and co-owner of the new Gorilla BBQ. NO CRYING IN THE COOLROOM is a chef industry podcast dedicated to the milk crate conversations, kitchen battle-scars, and shared psychological traumas of a lifetime lived in hospitality.   Tim Kershaw - a comedian; and Lachie Sheridan - a food content creator, are two no-nonsense Ex-Chefs who found a recent friendship in their shared experiences as young kids growing up in the very hard, very real, very underpaid culinary world. Now friends residing in Perth, Tim and Lachie sit down with a kitchens list of current and ex-culinary guests to peel back their own psychological layers and use this podcast to re-live kitchen culture, tell horror stories, discuss current food trends, and share their new life's outside of hospitality …. And! Rip-on the celebrity chef movement and any other food trend bull##it that's popped up in the last 10 years.   NO CRYING IN THE COOLROOM is our little world that re-creates all those things that are usually never seen or said outside of a the safe confines of a dark basement kitchen.   @timfoilhat @perthdudefood Sponsored by Beerfarm @www.beerfarm.com.au  @beerfarm3764 @beerfarm  @beerfarmau

Chef Chase is a LEGEND! And one of W.A's best local Hospo entrepreneurs. Award winning Executive Chef, a Sunday Times guest chef, multiple Good Food Guide events, brand ambassador for some big products and co-owner of the new Gorilla BBQ. This is a 2 part-er people! We couldn't stop talking and we went for 3 hours so we are splitting it over the next 2 weeks. Enjoy :) NO CRYING IN THE COOLROOM is a chef industry podcast dedicated to the milk crate conversations, kitchen battle-scars, and shared psychological traumas of a lifetime lived in hospitality.   Tim Kershaw - a comedian; and Lachie Sheridan - a food content creator, are two no-nonsense Ex-Chefs who found a recent friendship in their shared experiences as young kids growing up in the very hard, very real, very underpaid culinary world. Now friends residing in Perth, Tim and Lachie sit down with a kitchens list of current and ex-culinary guests to peel back their own psychological layers and use this podcast to re-live kitchen culture, tell horror stories, discuss current food trends, and share their new life's outside of hospitality …. And! Rip-on the celebrity chef movement and any other food trend bull##it that's popped up in the last 10 years.   NO CRYING IN THE COOLROOM is our little world that re-creates all those things that are usually never seen or said outside of a the safe confines of a dark basement kitchen.   @timfoilhat @perthdudefood Sponsored by Beerfarm @www.beerfarm.com.au  @beerfarm3764 @beerfarm  @beerfarmau

Today's episode of Hangout with Sujata features the brilliant architect of a burgeoning international culinary empire; Simon Rogan. Simon is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. In 2002, Simon opened his debut restaurant L'Enclume in The Lake District village of Cartmel, with a focus on hyperlocal and seasonal ingredients. The restaurant currently holds three Michelin stars, the top spot in the Good Food Guide and five AA Rosettes, as well as the top ranking in La Liste with Simon Rogan being the first British chef to achieve this. In 2017, Simon was recognised as the AA chef of the year, and is currently vice president of the Bocuse d'Or UK team.Simon opened Rogan & Co, his second venture in Cartmel in 2008 which won its first Michelin star in 2018 and currently holds three AA Rosettes. In 2016, Simon launched Aulis Cartmel, a six-seater chef's table experience. In 2011, Simon established Our Farm in The Lakes, which provides the restaurant group with high quality, sustainable produce. A London outpost of Aulis arrived in October 2017 as a stand-alone dining destination, a twelve-seater chefs table experience in central Soho. Simon expanded his restaurant portfolio to Hong Kong, opening Aulis in January 2019 and Roganic in February 2019. Roganic Hong Kong was awarded its first Michelin star in December 2019. Simon opened Henrock in October 2019, an informally elegant restaurant set within Linthwaite House, a contemporary country house hotel in the heart of the Lake District. In 2020, in response to the global pandemic, the group launched Home by Simon Rogan, Simon's delivery offering, providing regularly changing three-course 'at home' dining experiences created in The Lakes. In 2021, Simon's efforts towards sustainability were recognised with the newly introduced Michelin green star, awarded to both L'Enclume and Roganic Hong Kong. In 2022, Simon opened a Hong Kong-based bakery and natural wine bar The Baker & The Bottleman. L'Enclume was awarded its third Michelin star, the first restaurant in the north of England to do so. This coincided with the group celebrating 20 years since Simon opened L'Enclume. In early 2023, he expanded his portfolio to Valletta, Malta with the opening of ION Harbour by Simon Rogan. This was followed by an expansion into Thailand with the opening of Aulis Phuket in December of the same year. Listen now to the full episode of Simon explaining to Sujata the meaning behind the following selection of music: 1. So It Again by Steely Dan 2. Live Forever by Oasis 3. Git With Me by Paris Red 4. Unfinished Sympathy by Massive Attack 5. Like I Love You by Justin Timberlake 6. Virginia Plain by Roxy Music

Discover the inspiring journey of Tony Kelly, the trailblazing force behind the Tony Kelly Restaurant Group, in this episode of Radical Self Belief.Born on the Sunshine Coast and starting as an apprentice at the Hyatt Coolum, Tony's path to success is marked by innovation, resilience, and a commitment to excellence.Tony's first major leap was with The Wine Bar Restaurant in 2003, showcasing his prowess as a produce-driven chef and a natural leader. His journey then took him to Stokehouse Q, where he earned two hats in the Good Food Guide, cementing his reputation for culinary excellence and guest satisfaction.A pivotal moment came in 2017 with the launch of Rice Boi at The Wharf, Mooloolaba. This Asian street food venture ignited the Sunshine Coast dining scene, paving the way for Tony's continued success.Now overseeing a dynamic portfolio and mentoring the next generation of hospitality professionals.Key Takeaways:Radical Rituals: Tony shares his personal rituals and routines that have been instrumental in his success. Discover how implementing radical rituals can supercharge your own life and business.Overcoming Setbacks: Nikki and Tony delve into the setbacks he's encountered in his entrepreneurial journey and the invaluable lessons learned. Learn how to bounce back stronger than ever when faced with adversity.Too Many Cooks in the Kitchen: Is the saying "too many cooks in the kitchen" a universal truth in both business and life? We explore the dynamics of collaboration, delegation, and finding the perfect recipe for success.Join the Conversation: Tune in to gain insights from Tony's incredible journey and discover how you can apply insights on work ethic, getting up after setbacks and building strong teams to your own life and business.Whether you're an aspiring entrepreneur or a seasoned pro, this episode promises to ignite your passion and drive for success.Connect with Us:Follow Nikki Fogden-Moore on social media for updates and more valuable content. @nfogdenmooreConnect with Tony Kelly on the website https://tkrg.com.au/ socials @tonykellyrestaurantgroup to stay updated on his latest ventures.If you're listening to this and want to be part of ACCELER8TE! Founding Members, go check out the app on Apple Store or Google Play or head to appnikkifogdenmoore.com for more info. There are stacks of ways to become a member and so much value it's something we are really proud to provide to anyone across the globe wanting to get in the driver's seat of life.Don't forget to sign up to Monday Mojo® on nikkifogdenmoore.com and if you subscribe and leave a review for the podcast we are always doing cool giveaways - so get involved!See you ‘on' the next episode. Thanks so much for listening.Don't miss out. Hit that play button and get ready to rewrite your story with the Radical Self Belief Podcast!Follow Nikki on instagram Facebook and youtube @nfogdenmoore Hosted on Acast. See acast.com/privacy for more information.

WA Good Food Guide with Georgia Moore - 23rd November 2023See omnystudio.com/listener for privacy information.

For our season finale, the legendary Brummie chef Glynn Purnell sits down with James to chat all things food. Here, Glynn goes back to his humble beginnings of how making beans on toast for his siblings led him to finding his love for cooking. He shares the incredible moment he was awarded a Michelin Star, what to expect from the diverse food scene in Birmingham, what his time was like on Great British Menu and lots more.       https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.         James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/         Follow Glynn here: https://www.instagram.com/chefpurnell/    Resources mentioned in the interview:       Great British Menu: https://www.bbc.co.uk/programmes/b0071y6r   Gary Rhodes https://garyrhodes.co.uk/   Gordon Ramsay https://www.gordonramsay.com/   Alastair Little https://byalastairlittle.co.uk/   Marco Pierre White https://www.marcopierrewhite.co/   Original Patty Men http://originalpattymen.com/   Good Food Guide https://www.thegoodfoodguide.co.uk    Check out Glynn's restaurants here: https://purnellsrestaurant.com/#section-057e1a2  

WA Good Food Guide with Georgia Moore - 15th June 2023See omnystudio.com/listener for privacy information.

In episode 3 of season 10, I chat with Anna Ugarte-Carrel, winner of the Good Food Guide 2020 Young Chef of the year award who has helmed the kitchen of the Old Fitzroy and adds notorious restaurants such as Huberts, Momofuku, and 3 Michelin-star Noma to her impressive resume. Anna doesn't mind putting herself in the pressure cooker but takes nothing for granted especially when it comes to storytelling, community and beauty. Like her food her style is simple, tasty and gives us colour in context while always offering a little bit more bite.

Everyday travelers are fed thousands of meals in the air and at sea. Transport food has come a long way since the first meal – a cold chicken sandwich – was served in-flight in 1919.Besha Rodell, chief dining critic at The Age, Good Food Australia and Good Weekend magazine, has eaten her way around the globe.She charts the rise and fall of transport dining, from the advent of flying and transcontinental cruises to the mass marketing of airlines today.This was first broadcast on October 15, 2022.

In the final 'Eat It' for 2022, Melbourne food writer Roslyn Grundy returns to talk about regional Victoria's sweep in the recent Good Food Guide, and Melbourne's hottest new restaurants; John from the Queen Vic Market discusses the best produce for the holiday season and John's specialty Christmas dishes; and winemaker Duncan Buchanan also returns to talk about the best non-alcoholic alternatives for Christmas. Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: https://www.twitter.com/eatitrrrFacebook: https://www.facebook.com/EatItRRR/

Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade.  We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palmer as one of his inspirations (Matt still wore black socks after Charlie drilled it into him), jumping on at NOMA in 2005 only a year after it had been opened and running with 5 chefs before opening up AMASS in a deserted industrial looking complex. Matt's proudest achievements has been creating an ego free kitchen filled with universal contributions from all team members, running the restaurants farm to a synergetic level with the menu, developing new sustainable practices that hadn't been thought of (like using melted down candles to fill egg cartons and use them as fire starters for the Barbeque). Being in this place and driving forward with a simple ethos, has led Matt Orlando on a path driven to creating a world where you can operate under the word “responsible” and actually mean it. It's an inspiring chat filled with raw reflections of his time cooking at some of the worlds best restaurants, his humbling experiences as a young chef de partie (“those fucking potato chips”) for Charlie Palmer, we check out the restaurant farm and talk about where everything is heading to next. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. NOTE: Matt and I did this interview in late September 2022. In November 2022, AMASS restaurant announced its closure, effective immediately. Music by Roots Hospitality with samples from artist Ill Kitchen.

"I said 'The Cowboys, are you kidding me?' I'm like some backwater designer sitting at home making some food magazine and you're actually interested in talking to me about this?".Follow along with our Episode Visual Guide™ on Instagram.Marie Erker is the Head of Design at the North Queensland Cowboys, a professional rugby league team in the NRL. Growing up in Townsville, Marie never would have imaged she would one day be working for the North Queensland Cowboys. With interests in illustration and none in sport, Marie followed a more traditional path of artistry through her early life studies until creating "The Good Food Guide", an independent food magazine in Townsville.It was from this startup that an opportunity came knocking at the Cowboys and nearly 10 years later Marie has never looked back.We explore what it's like to be the designer at an NRL club; such as the highs of Grand Final success, the lows or poor seasonal results and the work behind the scenes of almost making a grand final... We chat about the recent removal of the red keyline text on the Cowboys logo (a massive applause from the online sports creative community) and the persistence of that yellow star, the balance of colours in the teams branding and how far in advance some projects need to be worked on.Marie shares with us some of her favourite NQ Cowboys jersey's and what she might like to see on and off the field in the future.Lastly we get some great recommendations on who we should be following in the sports creative scene, in Australia and abroad.You can find Marie at @marie.creativ3, or observe her work throughout the @nqcowboys collateral.Marie's Recommendations:Lee Olson: @shiftrefresh Tyson Beck: @tysonbeck Caroline Blanchett: @ptitecaoDan Beltran: @designwithdanTara Campbell-Barry: @itsbytaraSports Design Australia (Reece Carter & Cass Wilkins): @sportdesignausMailbagEmail us at fieldofdesignpodcast@gmail.com or via instagram @fieldofdesignpodcast.PatreonIf you would like to support us, you can here. Hosted on Acast. See acast.com/privacy for more information.

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The Sydney Morning Herald Good Food Guide has just been released, shining a light on restaurants and dining culture in New South Wales. We chat to editor Callan Boys. What's hot, what's hotter, what's on the way out (maybe) and what keeps him up at night? https://www.instagram.com/callanboys/?hl=en https://www.goodfood.com.au/eat-out/good-food-guides/the-smh-good-food-guide-awards-2023-nsws-best-restaurants-and-cooking-talent-celebrated-20221120-h28036 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

The Age Good Food Guide has just been released. We interview editor Roslyn Grundy to find out how this mook (magazine/book) is put together. How are reviewers matched with restaurants, who decides on the coveted 'hats', why isn't your favourite restaurant included, and what stands out in this year's crop of Victorian restaurants? https://www.goodfood.com.au/eat-out/good-food-guides/the-age-good-food-guide-2023-all-the-award-winners-20221104-h27n3y Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Welcome to Episode 1142 in which Marc Millon interviews Emiko Davies & Marco Lami, in this installment of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's guests: Emiko Davies is an award-winning Australian-Japanese food writer, photographer and cookbook author based in Italy. Growing up in a diplomatic family, she spent most of her life living in countries other than her own, from China to the USA. After graduating from art school, she ended up in Florence, Italy, in 2005 to study art restoration and fell in love with a Tuscan sommelier. They plan to open their own space for sharing food and natural wine experiences in San Miniato in 2023. Emiko has written five cookbooks, Florentine: The True Cuisine of Florence (March 2016 and a new edition in November 2020), Acquacotta (March 2017), Tortellini at Midnight (March 2019) and Torta della Nonna (March 2021), and her latest book on recipes and the history of Venetian cuisine, Cinnamon & Salt, April 2022. Published by Hardie Grant. She has written about regional Italian cuisine and travel for over a decade. For many years she wrote a regular column for Food52, as well as restaurant reviews for The Good Food Guide, Australia's leading restaurant guide. She is a judge for the Guild of Fine Food World Cheese Awards, develops recipes and writes travel guides for publications such as Financial Times, Corriere della Sera, YOLO Journal, Good Food Australia, The Canberra Times, Saveur, Conde Nast Traveler, Gourmet Traveller, The Sunday Times, The Guardian, Newsweek, The Kitchn, Italy Segreta, delicious magazine and more. Emiko was also nominated as a Rosewood Placemaker for Tuscany in 2021 and you can see some of her exclusive guide to the area here. She was recently named one of 50 powerful women in food. Marco Lami is a top sommelier. His resume includes working with some of Australia's best chefs, like Neil Perry at Rosetta, and Andrew McConnell at The Builder's Arms in Melbourne, and the Michelin starred restaurants of Il Pellicano in Porto Ercole and the Four Seasons Florence. And if you've had the chance to let him choose you a wine, you'll know that it would be a so-called “natural wine,” which we love, and some of you may also know that we are planning to open our own “natural” enoteca, Marilu, next spring. To learn more visit: https://emikodavies.substack.com/p/wine-is-not-natural https://www.emikodavies.com/about/ https://www.instagram.com/emikodavies/ More about the host: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624

Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins. Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant. Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is chef Laurie Gear from Michelin-starred The Artichoke. Laurie Gear is the chef and co-owner of Artichoke in Amersham. The chef and his wife Jacqueline opening the restaurant in 2002, with Laurie overseeing the kitchen and Jacqueline managing the front of house. Growing up in a household where his father was a baker and his mother a cook, Laurie was destined for a career in hospitality. After finishing college and working for a number of establishments including a four year stint at Combe House, Laurie and Jacqueline opened the Artichoke together in 2002 in Amersham. The restaurant quickly gained recognition achieving Two Rosettes by the AA, Two Couverts in the Michelin Guide, top score for cooking in the Hardens Restaurant Guide, UK Best Dish 2007 in Restaurant Magazine. In 2008 the restaurant was forced to close after a fire broke out from the neighbouring property. During this time Laurie staged at the world-renowned Noma in Copenhagen alongside Rene Redzepi. The Artichoke eventually reopened in 2009 undergoing an expansion in 2011 with the adjoining building where the fire originally began. Since reopening, The Artichoke was named ‘Best New Entry' in The Good Food Guide 2011, awarded a ‘Rising Star' in the 2011 Michelin Guide and in September 2013 it was awarded ‘AA Restaurant of the Year for England 2013/14' as well as achieving a third rosette by the AA. And finally achieving a Michelin star in 2020! This is the fifth episode with Frances, and she discusses watching chefs who have passed through her kitchen and gone on to achieve accolades of their own, encourgaing youngsters in to hospitality and evolving as the industry changes. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Our guest this month has been described as “hospitality personified”.Sam Ward is the managing director of the Umbel Restaurant Group, a collection of restaurants launched by chef Simon Rogan, who's considered one of the pioneers of the ‘farm-to-fork' movement in the UK.The group's holdings include one restaurant in London, three in Hong Kong, and three in the Lake District village of Cartmel — including the group's flagship restaurant L'Enclume, which turned 20 earlier this year.Named the UK's top restaurant for four years in a row by the Good Food Guide, L'Enclume won a third Michelin star in February — making it the only restaurant north of London to receive that accolade. Sam Ward has been integral to the Umbel restaurant group's success. Born and raised a few miles from Cartmel, he worked at Rogan and Co — the group's more casual eatery — in his early twenties, before moving to London and working at The Ritz hotel as a sommelier.He returned to Cartmel in 2012 to head up L'Enclume's FOH team, helping it become a culinary destination on a par with the likes of Noma or Blue Hill at Stone Barns. Following a stint as the group's operations manager, he became its managing director in January 2020.Sam gives us the lowdown on his career so far, sharing what he's learned about good service from his local pub, The Ritz, and L'Enclume alike.He also discusses Simon Rogan's expansion to Hong Kong, the group's "nimble" response to the pandemic, the ongoing popularity of its home meal kits, and what winning a third Michelin star means for everyone at L'Enclume, as well as for its future.

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 gone and it made me re-remember all these great things from that day, so I thought I should share these stories again, in tribute to Kerby and his enthusiasm for cooking, Japanese food culture and hospitality … As a 15 year old, Kerby Craig was fascinated by the world of restaurants – seeing a chef breakdancing in the middle of service (!) confirmed for him that this was the industry that he wanted to work in. By accident, he ended up at the original Tetsuya's as a teenage apprentice chef and, after stints in Sydney and overseas, later helped Koi earn a hat in The Good Food Guide. To mark this achievement, he actually got a chef's hat tattooed on his neck – an act that was memorably referred to in Terry Durack's review of Ume, the restaurant that Kerby opened after his time at Koi. (“That's a hat you can't take off him,” Kerby's manager told Durack at an event. “That's a hat I would never take off you, Kerby!” replied the Herald food critic.) Despite earning acclaim, Kerby's experience with the industry has endured some rough lows – including the business failure of Koi – and opening Ume was “very very stressful”, he says. “I don't know how we got a loan!” Also in this podcast, Kerby chats about his own adventures dining from Kyoto to Fukuoka – and enjoying the next-level hospitality of Japanese establishments. If you'd like to support me on Patreon, head to patreon.com/leetranlam. From $1.50 a week, you'll get access to my weekly podcast and newsletter, where I cover all the good things I'm consuming: the best food stories I've read, food podcasts I've listened to, what I've been eating and I also dive into what I've been working on. Plus a lot of enthusiasm about Japanese food culture, too – from Tokyo favourites to the birthplace of soy sauce and my favourite Kyoto food shop.

¿Por qué escuchar esta entrevista? Franz abrió, junto a su esposa, el restaurante Aragua. Al poco tiempo, Aragua obtuvo excelentes menciones y calificaciones en la Guía Michelín y en la Good Food Guide, la guía gastronómica británica de mayor reputación. En el año 2005 se mudó a Estambul para convertirse en Executive Sous Chef del Ciragan Palace Hotel Kempinski, en aquel momento considerado el mejor hotel de Turquía, entre los primeros 5 hoteles de Europa y el noveno mejor hotel del mundo. Fue entre el 2007 y el 2016 el Chef ejecutivo del Hilton Amsterdam. Y entre 2016 y 2018 fue el Chef ejecutivo del Athenee Palace Hilton Bucharest. A partir de este año y a la fecha ha estado de vuelta como Chef ejecutivo del hotel Hilton Amsterdam y ha dirigido la cocina de Roberto´s, el restaurante italiano más premiado de Holanda. Franz ha obtenido reconocimientos internos de Hilton como el 3er lugar al mejor chef del año en el área de Europa, Medio Oriente y África, así como mejor chef del año en Europa. Regla #1: Hay que darse golpes de estado periódicamente. Regla #2: Hay que tener demasiado fuelle y trabajar demasiadas horas. Levantarte todas las mañanas aunque te duela el cuerpo. Regla #3: Tener piel gruesa para recuperarse de los fracasos. Regla #4: No tener una visión cortoplacista sino de largo aliento. Cronomarcadores 00:00:13 Presentación del invitado. 00:02:23 ¿Qué busca Franz Conde? 00:04:00 Hay que darse golpes de estado periódicamente. 00:04:54 ¿Necesita un cocinero cambiar constantemente? ¿Qué representa ese “cambio”? 00:06:41 La influencia de la madre dentro de la cocina venezolana. 00:10:45 Sobre sus inicios en el CEGA, junto a Rafael Lovera. 00:13:43 ¿En qué radica la importancia de la lectura en la cocina? 00:16:32 Proyecto Aragua: ¿qué fue y por qué ese nombre? 00:21:55 ¿Por qué es una ventaja ser venezolano cuando se es Chef? 00:26:33 ¿Cuáles técnicas caracterizan a la cocina venezolana? 00:30:15 Paralelismos de la cocina mundial con la venezolana. 00:33:06 ¿Qué significa para Franz ser “un mediador entre la naturaleza y la boca”? 00:38:10 Si lo que sirve un Chef es reflejo de sus angustias, ¿cuáles son las de Franz? 00:44:03 Hay que tener demasiado fuelle y trabajar demasiadas horas. Levantarte todas las mañanas aunque te duela el cuerpo. 00:46:08 Sobre Franz como estudiante de ingeniería en la UCV. 00:50:09 ¿De qué manera está presente la Historia del Arte en la cocina de Franz Conde? 00:52:05 ¿Cuáles son la claves de excelencia de Franz Conde? 00:53:15 Tener piel gruesa para recuperarse de los fracasos. 00:53:57 No tener una visión cortoplacista sino de largo aliento. 00:54:31 ¿Qué celebridades ha atendido Franz? 00:58:14 ¿A quién quisiera cocinarle Franz Conde alguna vez? 00:59:37 ¿Las redes sociales banalizan la cocina? 01:03:19 ¿Cuál es el mejor cumplido recibido? 01:04:57 Sobre los secretos de la cocina profesional. 01:06:41 Palabras para aquel que busca el éxito. 01:12:09 Ultílogo.

Hanna Assafiri, founder of Melbourne's iconic Moroccan Soup Kitchen, talks about pandemic pivots and her future plans; and the Good Food Guide is back, with co-editor Roslyn Grundy explaining how they will be reviewing restaurants in a post-covid world. With presenters Cam Smith and Tim Thorpe, Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/

We speak with musician and photographer Bryan Adams about shooting the Pirelli Calendar 2022. Plus: we visit the Index Art Book Fair in Mexico and discuss the future of ‘The Good Food Guide'.See omnystudio.com/listener for privacy information.

Miami's restaurant scene is on fire. Many local chefs are opening new restaurants or expanding their culinary empires. One such example is Award Winning British Chef Justin Brown.In Miami, Justin partnered with Aston Martin and set up his creative food company launching restaurant concepts and events.Justin is now based in Lisbon, Amsterdam and Miami where he has set up The Chippy Group bringing Fish and Chips to Miami.In this interview, we talked about what inspired him to start as a chef and why he  decided to open his restaurant in Miami.British-born Justin Brown is an Award winning Chef and Entrepreneur (Chef of the Year UK 3 Years Running, Michelin Guide for 10 Years in a row, Morning Advertisers Chef of the Year 3 years in a row, Best Newcomer in the UK, 2 AA Rosettes, 6/10 Good Food Guide). He is also a Cookbook Author (Dining through the Seasons, The Amsterdam Cookbook, The Henderson's Relish Cookbook, Tweet Treats). Justin has worked in some of the most recognized hotels and restaurants around the world including The Landmark London (5 Star De-Lux, 1 Michelin Star), Montes with Jamie Oliver in Knightsbridge. Prior to Miami, Justin lived in Amsterdam for five years where he opened various restaurants, including The Bao Bar at Karakter, Baohuis and The Dirty Chicken Club. Justin became Chef Owner of Bao Buns Amsterdam and The Chippy, culinary concepts. Justin has exciting plans coming up in the future, expanding his restaurant business in Miami and around the world.Podcast show notes available here:https://themiamiguide.com/show16More info about Justin Brown:Website: justinbrownchef.comInstagram: @justinbrownchef

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.

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 meals that Ardyn Bernoth and Roslyn Grundy have experienced over the years. Given their many years covering food (Ardyn is currently the national editor of Good Food, Ros is the deputy print editor of Good Food – and both have senior roles on the Good Food Guide), it's not surprising that they've eaten far and wide. What is surprising is how restaurant life is something they both experienced very early on – when their families entered the hospitality world. Ardyn and Ros also talk about their reviewing disasters, the lengths you have to go to ensure your restaurant coverage is accurate (“stealing copies of menus is something I've done many times, I'm ashamed to admit”) and some of their career highlights – like interviewing your heroes (Yotam Ottolenghi, "number one cookbook writer in the world"), your story landing on the front page of the newspaper and covering fascinating people like Icebergs Dining Room and Bar restaurateur Maurice Terzini (“his energy is 10 people rolled up into one frenetic bundle"). And of course, given their role as national restaurant reviewers, they share some of their favourite places to eat around Australia (Ester, Africola and Lee Ho Fook are some of their picks).

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 broccoli or cauliflower until he was an adult. So life in the restaurant world might not have been the most obvious career path. After a few detours (including a stint as a shoe salesman), he ended up serving diners at acclaimed restaurants such as Pilu at Freshwater. He got a reputation for singing "Happy Birthday" in Italian to guests and he would go on to win Sommelier of the Year in the Good Food Guide for his work at Automata. We recorded this interview just before he started his new role at Black Market Sake (although we did use this as a good excuse to talk about breweries in Japan) and we also chat about the time he impersonated a Canadian Olympic athlete, went on a TV game show and witnessed quite a few forgeries. Oh and of course, we had to talk about that anti-organic-wines hashtag and his impressive collection of shorts.

Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of Alinea, the acclaimed Chicago restaurant known for turning mozzarella curds into balloons filled with tomato foam. His experience there was part of his Josephine Pignolet Young Chef of the Year prize. It's one of many honours he's earned throughout his career: he was also named the Citi Chef of the Year in 2018's Good Food Guide, and Sixpenny is one of only three Sydney restaurants that's achieved three chef hats in the latest guide. You currently have to book two months ahead to get a table at Sixpenny. And it's worth the wait (Bar Ume's Kerby Craig cried when he last ate there). Dan worked at some all-star kitchens early in his career (at Tetsuya's, alongside Shannon Debreceny, Darren Robertson and Phil Wood; at Marque with Mark Best, Pasi Petanen, Karl Firla and Daniel Pepperell), before becoming head chef of Oscillate Wildly at age 23: he'd arrive to work on his skateboard and play Mario Kart with chef Mike Eggert before service started. At Oscillate Wildly, he met James Parry (another Young Chef of the Year winner), and they took Bob, their sourdough starter from the restaurant, and opened Sixpenny together in 2012. The menu is truly inspired, even down to its bread (including the ‘recycled' loaf transformed with spent coffee grounds and golden syrup), and features fascinating ingredients (from emu eggs to anise hyssop). Sixpenny's current sommelier Bridget Raffal is aiming for gender equality on her wine list. 
Dan is really open about the restaurant's ups and downs (from the time he sat on a champagne glass, because he was shocked Sixpenny hadn't scored two hats – to its recent ascension to three-hat status). He also shares some very funny stories from the many acclaimed restaurants he's worked in – he was truly great to talk to.

In the latest Episode of The Hungry Gardener Podcast I met with Head Chef, Blayne Bertoncello of OMY Restaurant in Beaconsfield, Victoria. Together with his brother Chase, they have built an incredible reputation for creative, inspired and truly seasonal fare that has to be experienced to be believed. They operate with a sustainable and minimal waste philosophy, and grow almost all of the restaurant produce on a nearby property, including hops for home-made beer and honey from their own bees. I visited the farm and spoke to Blayne as he took me on a tour of the incredible operation that requires a team of dedicated employees and service staff to manage. It is a truly amazing, 7 days a week undertaking, with the restaurant receiving high accolades across the industry including a prestigious Two Hat's for culinary excellence by the Good Food Guide. We are in awe of the dedication, passion and long-term vision that it takes to run a restaurant like this. Please enjoy this episode with Blayne Bertoncello of OMY

At age 11, Jock Zonfrillo started working in restaurants - initially, as a dishwasher. "I very quickly surmised that I was on the wrong side of the flying frying pan."   Only a few weeks in, he became a chef, an experience that would take him from Scotland to the rest of the world: from cooking for Prince Charles in Paris (assisting Marco Pierre White, who attempted to enter France by sticky-taping his photo on top of someone else's passport – true story) to Australia, where a four-hour life-changing conversation with an Aboriginal busker in Sydney opened him to the world of indigenous food and led him to opening Orana in Adelaide. It's currently rated as the best restaurant in Australia, according to Gourmet Traveller's 2018 national food guide. His work for the Orana Foundation - which seeks to showcase, document and make knowledge about native food accessible, while also ensuring Aboriginal communities directly benefit from the promotion of these ingredients - led to him winning the Food For Good award for the 2018 Good Food Guide. "It's 60,000 years of knowledge that nobody's really paid attention to," he says. Learning about how Aboriginal people "had a relationship and understanding of the land, 50,000 years before the pyramids" has been pivotal to his work with Orana. (Discovering how Aboriginal people cook mangrove seeds, for instance, is just one example of the innovative nature of indigenous food.)   Plus, we cover Jock's incredible start working with Marco Pierre White (and how he secretly slept on the restaurant's change room floor just to get by), his favourite places to eat and drink in Sydney and how he's excited about Clayton Wells' upcoming eatery, A1 Canteen in Chippendale. Note: Marco Pierre White (and other chefs) have recently disputed Jock's version of events in Tim Elliott's deeply reported story for Good Weekend.

Good Food Guide editor Myffy Rigby, Chat Thai and Boon Cafe co-director Palisa Anderson and an actual legit winemaker, Trisha Nelson who runs Ajola in Lazio, Italy, joined me for a chat recorded live at the most recent Rootstock food and wine festival at Sydney's Carriageworks. So, we talk about memorable experiences with booze, totally nerd out about agriculture (given that Trisha produces organic wine via a vineyard in Italy and Palisa runs the Boon Luck Farm in Byron Bay), how to deal with people who freak out when they encounter "natural wine", the best places to drink in Sydney (and beyond) and also the incredible stories that Myffy's written about for the Good Food print section in the Sydney Morning Herald (she recounts some of Lennox Hastie's near-death experiences in Europe, which are as flat-out dramatic as something out of a movie). We also cover Trisha's surprising career path to becoming a winemaker, and how working alongside Rootstock co-founder Giorgio de Maria at Berta played a part in her making wine in Lazio. You can read Myffy's writing at goodfood.com.au and the Good Food Guide, check out some of the wines we talked about at Chat Thai (in particular the Circular Quay branch) and find Trisha's wine at 10 William Street and via Giorgio de Maria's online wine store, http://www.giorgiodemaria.com. PS The wine we try during the podcast is Ajola's lovely Bianco Trilli 2016: it is a direct pressing of moscato left on the skins of procanico. Procanico is the local strain of trebbiano in that part of Lazio and it turns a lovely pink colour when it ripens. PPS Thanks to the Rootstock crew for inviting us and to Emma Hutton at The Cru Media for her help with making this podcast possible.