Podcasts about good food month

“I was the guy who had the cream gun explode, trying to top the iced coffee.” Monty Koludrovic's early days in hospitality were "pretty calamitous", but one triumph was ending up in the kitchen of The Boathouse at Blackwattle Bay. It was a meal there, at age 12 (that he can still recap with incredible accuracy), that inspired him to pursue a career in restaurants. Since 2014, Monty Koludrovic has overseen dishes at Icebergs Dining Room and he later became executive chef of Maurice Terzini's other venues: The Dolphin, Scout, Bondi Beach Public Bar and Ciccia Bella. Besides introducing excellent dishes (like the Tokyo 7/11 sandwich at The Dolphin), he's also played a role in the restaurant group's collaborative events, like Aperitivo Hour, where Luke Burgess might turn The Dolphin's wine room into a falafel house or Ben Shewry might DJ in a safari suit as his Attica team lay down snacks from his award-winning restaurant. There was also the pizzeria pop-up by Joe Beddia (who makes the best pizza in America, according to Bon Appétit magazine) at the Bondi Beach Public Bar and, most memorably,  $1000 dinners for Good Food Month featuring Hiroyuki Sato, whose Hakkoku sushi restaurant in Tokyo has a six-month waiting list. (Despite the hefty pricetag, all six sessions sold out.) The Icebergs team built two custom sushi counters for the events and the restaurant's seafood supplier said of the beachside location: “When you're eating fish and you look at the fish's home, the fish tastes alive.” Monty says, “We billed it as the world's best sushi restaurant that day.” Monty also recaps his memorable (and hilarious) time eating at the OG Hakkoku in Tokyo, which also involved an encounter with attendees of the vampire-themed bar nearby. We talk about why the quality of food in Japan is so exceptional (“You've got 70-year-old sous-chefs over there and they'll never be head chef unless their dad retires”).  We also discuss what's next for Monty, now that he's leaving the Icebergs group after six years, as well as his final Aperitivo Hour at The Dolphin which is on this Sunday, December 1: it's Monty's Last Supper, featuring Clayton Wells, Dan Hong, O Tama Carey, Mat Lindsay and The Venezuelans (who are  copywriters and baristas who were such regulars that they ended up doing their own Aperitivo Hour after the Attica guest slot). It's on from 5-10pm, see you there!

We love this summer warm up mix our brother DJ SEB ONE put together as a warm up for SOUL OF SYDNEY PICNIC at SYDNEY FESTIVAL back in 2016. It features 30 minutes of original SOUL & RHYTHM & BLUES joints & some personal favourites including the likes of Nina Simone, George McRae, Kool & The Gang, Quince Jones & more. Nothing but love for the Sydney Festival jams we were lucky to host for a few years over summer in Hyde Park, they were some of the nicest afternoons of music, it was so nice to be able to see generations of the same family just getting down and soaking up the Sydney Sunshine & some of the great music we were given a platform to play. This mix right here is a small taste of some of that music we used to play very early on just as people were having lunch on the grass. Track List / Nina Simone - Sinnerman (Live Intro) Minnie Ripperton - Memory Lane Ohio Players - Pride & Vanity Labi Siffre - My Song Quincy Jones - One Hundred Ways Claudja Barry - Love for the Safe of Love Cal Tjader - Walk on by Mary Jane Girls - All Night Long Steely Dan - Kid Charlemagne Jeanne & The Darlings - Soul Girl George McRae - I get Lifted The Supremes - Time to Break Down. Kool & The Gang - Too Hot - About DJ Seb One. In the winter of 2011, he was pulled away from the bar in a downtown Sydney watering hole. The following phrase, spoken urgently, would set the next three years in motion. “Hey, I’ve got to go rehearse for a dance showcase, cover the booth for the next hour and a half.” Things have come a long way for Seb One since that night of frantic under the booth googling on an iPhone 3GS, “Scratch Live Instruction Manual." Since then he has opened for the prestigious Dancekool Volume annual hiphop festival/competition alongside such notaries as DJ Matt Fernandez and DJ Naiki and has proven himself capable of supplying the backbone for dance battles of all styles in Sydney. Among those Seb One has had the honour of playing for include notable hiphop personalities Buddha Stretch and Loose Joint (Elite Force, NYC), B-Boy Y-not (Rock Steady Crew, NYC) B-Boy Physicx (Rivers Crew, Korea), Kumari Suraj (The Waackers) and Mamson (Wanted Posse, France). Bridging his love of music and food he further supplied the beats section of the Good Food Month "Bagels, Beer and Beats,” at Helm Bar, an event jointly held by Helm Bar and Brooklyn Boy Bagels. More recently Seb One partnered with Red Bull to provide the VIP foyer pre-show entertainment for the Sydney leg of the Rihanna tour. Among his other pursuits he is a semi-active photojournalist and acts as Dancekool Studio’s Systems Technician. Acknowledging the need for a strong foundation in today’s budding talent and in order to give back to the community he grew from, he also assists DJ Naiki in a DJ course/workshop held at Dancekool premises. Seb One currently reps the 319 as well as his personal philosophy, >1 (greater than). Links: www.greaterthanwon.com www.mixcrate.com/greaterthan1. www.facebook.com/greaterthanwon ★❤♫ ♩ ▔

Our good mate DJ SEB ONE sent us this killer chilled out JAZZED UP HIP HOP & NEO-SOUL Summer mix back in early 2014 featuring gems from the likes of D'ANGELO, RAPHAEL SAADIQ, QUINCY JONES & more beautiful blended for you laid back musical enjoyment. Summer Soul Love by DJ Seb One Time: 30 Mins Style: Neo-Soul, Soul & R&B Summer Vibes DJ Seb One TRACK LIST // KODOKU SHOUNEN (INSTRUMENTAL) - DJ MITSU THE BEATS BROWN SUGAR (BEATMINERZ REMIX) FT KOOL G RAP - D'ANGELO BE HERE FT D'ANGELO - RAPHAEL SAADIQ LOST IN YOU - RICKY JONES ONE HUNDRED WAYS FT JAMES INGRAM - QUINCY JONES IF YOU'VE EVER BEEN IN LOVE - INTRIGUE OPEN YOUR EYES - BOBBY CALDWELL THE LIGHT (REMIX FOR U) FT ERYKAH BADU - COMMON LUV II LUV U - MIKE CHAMPION MATRIMONY (MAYBE YOU) - MAXWELL GIVE LOVE A CHANCE - CANDYCREAM LOVE OF MY LIFE (INSTRUMENTAL) - ERYKAH BADU IF I WERE A BELL - AMEL LARRIEUX EX FACTOR - LAURYN HILL PERFECTLY (ACOUSTIC MIX) FT SHEA SOUL - THE LAYABOUTS SO IN LOVE FT ANTHONY HAMILTON - JILL SCOTT About DJ Seb One. In the winter of 2011, he was pulled away from the bar in a downtown Sydney watering hole. The following phrase, spoken urgently, would set the next three years in motion. “Hey, I’ve got to go rehearse for a dance showcase, cover the booth for the next hour and a half.” Things have come a long way for Seb One since that night of frantic under the booth googling on an iPhone 3GS, “Scratch Live Instruction Manual." Since then he has opened for the prestigious Dancekool Volume annual hiphop festival/competition alongside such notaries as DJ Matt Fernandez and DJ Naiki and has proven himself capable of supplying the backbone for dance battles of all styles in Sydney. Among those Seb One has had the honour of playing for include notable hiphop personalities Buddha Stretch and Loose Joint (Elite Force, NYC), B-Boy Y-not (Rock Steady Crew, NYC) B-Boy Physicx (Rivers Crew, Korea), Kumari Suraj (The Waackers) and Mamson (Wanted Posse, France). Bridging his love of music and food he further supplied the beats section of the Good Food Month "Bagels, Beer and Beats,” at Helm Bar, an event jointly held by Helm Bar and Brooklyn Boy Bagels. More recently Seb One partnered with Red Bull to provide the VIP foyer pre-show entertainment for the Sydney leg of the Rihanna tour. Among his other pursuits he is a semi-active photojournalist and acts as Dancekool Studio’s Systems Technician. Acknowledging the need for a strong foundation in today’s budding talent and in order to give back to the community he grew from, he also assists DJ Naiki in a DJ course/workshop held at Dancekool premises. Seb One currently reps the 319 as well as his personal philosophy, >1 (greater than). Links: www.greaterthanwon.com www.mixcrate.com/greaterthan1. www.facebook.com/greaterthanwon ★❤♫ ♩ ▔

DJ SEB ONE putting together this dope promo mixtape stacked full of 80's FUNK, BOOGIE, DISCO & R&B joints as a warm-up for SOUL OF SYDNEY NYD BLOCK PARTY 2014 which he was playing at. Mix Type - Promo Mix DJ - DJ SEB ONE Time - 40 Mins Style - 80's Funk, Disco & R&B Recorded: Dec 2013 Track List / AIN'T NOTHING WRONG - KC & THE SUNSHINE BAND GENIUS OF LOVE (WICKED MIX) - TOM TOM CLUB BUMPER TO BUMPER - AVENUE B BOOGIE BAND JUMP INTO MY LIFE (FRANKIE RODRIQUEZ' JUMPIN' CLUB MIX) - STACY LATTISAW LOVE THANG (TEE SCOTT REMIX) - FIRST CHOICE LAND OF HUNGER (DUB) - THE EARONS BOUNCE, ROCK, SKATE, ROLL (WICKED MIX) - VAUGH MASON WHAT HAVE YOU DONE FOR ME LATELY (12'' VERSION) - JANET JACKSON YOU CAN'T HIDE (YOUR LOVE FROM ME) (LARRY LEVAN MIX) - DAVID JOSEPH STARCHILD - LEVEL 42 I'M IN LOVE - EVELYN "CHAMPAGNE" KING IT SHOULD HAVE BEEN YOU (LARRY LEVAN MIX) - GWEN GUTHRIE CALL ME (EXTENDED MIX)-SKYY About DJ Seb One / In the winter of 2011, he was pulled away from the bar in a downtown Sydney watering hole. The following phrase, spoken urgently, would set the next three years in motion. “Hey, I’ve got to go rehearse for a dance showcase, cover the booth for the next hour and a half.” Since then he has opened for the prestigious Dancekool Volume annual hiphop festival/competition alongside such notaries as DJ Matt Fernandez and DJ Naiki and has proven himself capable of supplying the backbone for dance battles of all styles in Sydney. Among those Seb One has had the honour of playing for include notable hiphop personalities Buddha Stretch and Loose Joint (Elite Force, NYC), B-Boy Y-not (Rock Steady Crew, NYC) B-Boy Physicx (Rivers Crew, Korea), Kumari Suraj (The Waackers) and Mamson (Wanted Posse, France). Bridging his love of music and food he further supplied the beats section of the Good Food Month "Bagels, Beer and Beats,” at Helm Bar, an event jointly held by Helm Bar and Brooklyn Boy Bagels. More recently Seb One partnered with Red Bull to provide the VIP foyer pre-show entertainment for the Sydney leg of the Rihanna tour. Among his other pursuits he is a semi-active photojournalist and acts as Dancekool Studio’s Systems Technician. Acknowledging the need for a strong foundation in today’s budding talent and in order to give back to the community he grew from, he also assists DJ Naiki in a DJ course/workshop held at Dancekool premises. Seb One currently reps the 319 as well as his personal philosophy, >1 (greater than). Links: www.greaterthanwon.com www.mixcrate.com/greaterthan1. www.facebook.com/greaterthanwon

You should've checked first… Shaun gave his son his old phone which still had some naughty memes on it! Rochelle's dad was helping her move house and found her adult toy under her bed. Colleen's friend brought around a movie so they could all watch it with the kids, and it was an adult film. Peoni had her car done up and they found $500… Daisy's kids found her and her husbands whip!Marco Pierre White is in town for Good Food Month and joined the guys this morning and told a hilarious story about meeting Prince Charles…Marco Pierre White continued to chat to the guys about Australian produce, coffee and his potential future in becoming a voice for GPS.It's gone too far and not it's too awkward to say something… Lisa's now mother-in-law called her to congratulate her on the proposal, when it hadn't happened yet! But she just went along with it. Allen had no idea who this guy was at his 10 year school reunion. Amy still gets called Mary from a man she sees regularly and Kelly's Nanna started bitching about someone to the actual person she was bitching about!Big wave surfer, Laird Hamilton, joined the guys this morning to talk about his movie Take Every Wave. He spoke about growing up, his training and why surfers are all really good looking… See acast.com/privacy for privacy and opt-out information.

Duncan Welgemoed has the most incredible "becoming a chef" origin story I've ever heard – it's a crazy tale that also involves George Clooney and ends with Duncan quitting his job by escaping through a window.    Duncan was prepping chicken intestines from the age of eight in South Africa, so maybe it's no surprise he ended up working at Michelin-starred restaurants run by Heston Blumenthal, Gordon Ramsay and Raymond Blanc.   As a chef at the Adelaide Showgrounds, Duncan dealt with riders for Rammstein (their rider request was kind of adorable) and cooked for his favourite bands. He currently runs Africola in Adelaide, which is #29 on the AFR Top 100 Restaurants list and ranked in The Weekend Australian's Hot 50 Restaurants list.   This year, Duncan has creatively reused wine waste at an OzHarvest dinner headlined by Massimo Bottura and, after seeing Marco Pierre White for the first time in 15 years, collaborated on an event together. "He's one of the greatest food minds that's ever lived, in my opinion," says Duncan. "He'll always be the master and I'll be the apprentice."   Throughout the podcast, Duncan is impressively forthright and honest on many topics  – from the time his dad was shot in South Africa to his outrage at discovering food five years past its best-before date being sold at a store in the indigenous community of Yirrkala. He also stresses the need for Australians to become way more engaged with the Aboriginal population. "They're not closed communities, they welcome everyone with open arms. It just pisses me off that people don't do it," he says. "Meet people, that's all it takes. Those small steps ... just exploring your own country, opens your mind so much."    One of the best meals I had in the past year was at Africola, which launched with a South African focus, then (after several fires inside the restaurant), switched to a menu inspired by North Africa in 2016. (The cabbage hearts dish with smoked butter is insanely good.)   If you don't have immediate plans to visit Adelaide, good news – Duncan is bringing out his crew to the Africola Sound System dinner at Hyde Park Palms on October 7 for Good Food Month. The menu includes his peri peri chicken (which he thinks is "the best" in the world) and the incredible eggplant with sheep's milk cheese. Find tickets and info here. *Apologies for the incredibly noisy background – we only had a short time to record and this was the quietest spot we could find!

In this episode, we discuss creating a restaurant that is an extension of who you are, what can happen when you surround yourself with the right people, embracing technology, and why you just need to keep doing the work! In 2015, a terrace house in South Melbourne that was formerly home to a burlesque club was overtaken by Shaun Quade and Mr. Harry.They set about creating a venue with the bones and soul of a restaurant but with a theatrical and multisensory approach. With a deep respect for produce and technique, Lume's team share an unrelenting desire to experiment.  They honor tradition, yet at the same time are hell-bent on building their own. Over the past 6 months, things have accelerated rapidly. In November they were named go-me-o Gault Millau Australian Restaurant of the Year and received their second Hat. They also headlined Taste of Melbourne festival, Good Food Month and Melbourne Food and Wine Festival; the quote "big three in Australia." 

Ben speaks to the famed chef and MasterChef judge about Brisbane's Good Food Month

Mike Eggert studied environmental science - a career path he returned to, in a way, when he cooked feral animals for a Pinbone/Young Henrys event for 2015's Good Food Month (an occasion that lead to a truly spectacular, poncho-staining food fight). After detouring from his studies and becoming a chef, he went on to work at many acclaimed Sydney restaurants – such as Oscillate Wildly, Sepia, Duke Bistro (with Mitch Orr, who is his co-host on The Mitchen podcast) and Billy Kwong (which is where he met his future Pinbone co-head-chef Jemma Whiteman). Along with Jemma and front-of-house ace, Berri Eggert (who is also Mike's sister), the trio gained a devout following with their Pinbone restaurant in Woollahra. In fact, when they announced the closure of its location in 2015, diners were willing to wait an hour and a half just to get in for the restaurant's famous brunch (and not just any diners - Quay's Peter Gilmore was spotted lining up on the footpath). Mike actually had trouble closing the fridges near the end, because they were so packed with prep and produce for the final weekends. Pinbone also had a great rep for embracing dietary requirements, instead of grumbling about them behind diners' backs; and it also was responsible for the Instagram-ruling maple bacon and pumpkin tart, which began quite accidentally, but ended up on the cover of Gourmet Traveller. Mike also talks about where Pinbone is currently at and the 2016 restaurant openings that he's most excited about.

“There's no $10 steak, that's for sure,” says Ben Greeno. There's nothing standard-issue about his upcoming ventures with Merivale, which is no surprise – Ben is far from a standard-issue chef. (In fact, there's question about whether The Paddington – the 'pub' he's opening for the hospitality group – is even actually a pub. And the chicken shop that will follow is not going to be your average takeaway outlet, either.) So there are many dynamite reasons why people are majorly excited about this acclaimed chef's next moves. After all, Ben was Rene Redzepi's first employee when the Danish chef opened Noma. “It was one of the hardest jobs I've ever had,” says Ben. And after working at Michelin-starred kitchens in Europe (and running a supper club in London, where he fed 10 people at a time from an apartment), Ben ended up at David Chang's Momofuku outposts in New York – and later headed the award-blitzing team that opened Momofuku Seiobo in Sydney. He talks about all of this in the podcast – plus, the dish that outlasted the famous pork bun at Seiobo, and that wild time they had when recreating Momofuku Ssam Bar's seminal 2007 menu for Good Food Month in 2014. This year, Ben joined Merivale – and it probably doesn't hurt his employment prospects that CEO Justin Hemmes name-checks Ben as one of the best chefs in the world. So Ben also chats about his plans for The Paddington (which opens on Tuesday), with a menu that is inspired by three fantastic on-site rotisseries (where he'll be roasting everything from lamb to celeriac), and the research he's done for the upcoming takeaway shop (including the time he ate 100 euro chicken in France with Hanz Gueco). Ben also talks about his standout experiences at L'Arpege and his anticipation for the future Merivale venues for Patrick Friesen and Danielle Alvarez (“It's gonna be one of the best openings of next year for sure," he says about her planned restaurant, Fred's.)

This week Mitch, Levins and Mike sat down with Myffy Rigby (the current editor of the Sydney Morning Herald's Good Food Guide), Darren Robertson (TV presenter and head chef at Three Blue Ducks in Bronte and Byron) and Shannon 'Shaz' Debreceny (ex-Tetsuya's, Three Blue Ducks, Satiate, currently cooking at Lp's Quality Meats) to discuss cooking feral animals, recent travels through Indonesia and South France, the best of Good Food Month and and the relationships between reviewers and restauranteurs. Plus, as a little bonus, Levins forced everyone to eat a bag of the new 'Sour' flavoured Twisties. See acast.com/privacy for privacy and opt-out information.

Luke Powell was very young when he snuck into the world of food – he was enrolled in culinary classes at 15 (despite being far below the 17-year minimum cut-off) and by 19, he found himself in the kitchen at the prestigious Rockpool, while crashing at the dodgiest hostels in his off-hours. Throughout his career, he's witnessed amazing things – the strangest party trick performed by a head chef in New Zealand; staff tackling 10-kilogram zucchinis at Mugaritz in Spain; and many memorable incidents at New York's Blue Hill at Stone Barns – including an encounter with a Jewish pig farmer whose mother had yet to learn of her son's choice of work. Locally, Luke's CV is impressively well-rounded: after being head chef at fine-dining institution Tetsuya's, his next move saw him slinging burgers and making trash-can bacon at the extraordinarily popular Mary's. And after some time with Mat Lindsay at Ester, he finally got to open his own place: LP's Quality Meats. In this podcast, Luke charts all the fascinating directions that his career has taken – and explains why a Southern Pride smoker that cost as much as a small car (and is just as big) is the nerve centre of his restaurant. He also talks about one of the “top 5 best things I've ever eaten in my life”, handling the minefield of dietary requirements and his favourite places for dining and drinking in Sydney. Catch Luke at the upcoming event, Burgers, Ribs & Beers: The Ethics of Fast Food, which takes place on October 13 at The Lab, Level 1, Legion House, Castlereagh Street, Sydney, for Good Food Month. And huge thanks to everyone who has ultra-generously spread the word about the podcast, including Pinbone's Mike Eggert, who name-checked it in episode 6 of The Mitchen; and Chris from MAB vs Food, @KEboyts and Lisa Goldberg from The Monday Morning Cooking Club, who all left super-nice comments in the iTunes store. You're all legends! And if you like what you hear and also feel like dropping a (hopefully nice!) review on iTunes or telling your friends about this podcast, that would be hugely appreciated (but not expected)!

Since I last talked to Myffy Rigby, she's left Time Out Sydney (and boy did she go out memorably – one of her last hurrahs was an incident involving a nude bartender and dog track). Then she became the current editor of the Good Food Guide and the creative director of Good Food Month. In this podcast, we talk about the sleep she's lost over working on the guide, and how she tracked down the guests she wanted for Good Food Month (including the ones who got away, but hopefully will appear next year – I have my fingers crossed so badly about Brooks Headley making it on 2016's bill)! Myffy also talks about highlights from the Good Food Month program and speculates on why ramen attracts so many nerds. Plus, her collaboration with the Porteno crew on the 'Recipes For A Good Time' cookbook (and her possible regrets about it), what the Gelinaz Shuffle was really like and her favourite places to eat and drink in Sydney (including where to get the “best pasta in the city").

Here's an interview I did last year with Joanna Savill, editor of the Good Food Guide and director of Good Food Month (previously known as Crave International Food Festival).