Podcasts about gourmet traveller

Play Episode Listen Later Aug 31, 2022 53:24

Join Caroline Wilson and Corrie Perkin for Ep 233.This week Corrie reports back from the Byron Bay Writers Festival and shares her 5 Most Anticipated New September Books plus we touch on those great books being made into movies or series.In The Cocktail Cabinet for Prince Wine Store we've got another winner of the Intro to Wine Appreciation Course at Prince Wine Store – congratulations Brett Phillip who has won a double pass.To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF for Red Energy;· Lessons in Chemistry by Bonnie Garmus· League of Their Own (Amazon Prime)· Alice Heart Roast Cauliflower with Crisp Bread Crumbs from Gourmet Traveller (see this month's edition or recipe below).Caro also has strong thoughts on Kevin Sheedy's future at Essendon, Corrie recommends you grab the tissues to watch the wonderful footy moment captured this week when Sophie Locke from the Hawks AFLW team found out she'd make her debut just weeks after losing her Mum. Read the story and watch the video HERE via The Age. Plus with AFL finals just around the corner we discuss the potential highlights and Corrie has an Amazing Fact.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Alice Heart Roast Cauliflower with Crisp Bread Crumbs2 tsp sweet smoked paprika4 garlic cloves, crushed1 extra-large cauliflower (1.5kg), tough or excess outer leaves removed and base trimmed1 large pinch of saffron strands, steeped in 2 tbs just-boiled water11/2 tbsp honey3 tbsp Sherry vinegar2 tsp finely chopped rosemary (or thyme)90g of sourdough breadcrumbs2 tbsp capers, rinsed and drainedFinely grated zest and juice of 1 small lemon50gm flame raisins1 small bunch of flat-leaf parsley, choppedChicory or rocket salad, mustard-dressed lentils to serve.1.Preheat oven to 190C2. Combine paprika and two crushed garlic cloves with 2 tbsp olive oil. Season with Salt and Pepper and rub mixture over surface of cauliflower.Set in a large casserole, cover with the lid and roast in the middle of the oven for 1 hour 20 minutes, or until tender when a skewer is poked in.3. Meanwhile, combine steeped saffron, honey, Sherry vinegar, rosemary and. Tbsp olive oil in a small bowl. Season well and set aside.4. Put the final 2 tbsp olive oil in a large frying pan (skillet) set over a medium heat. Add the two remaining crushed garlic cloves and stir for a few seconds. Tip in breadcrumbs, capers, lemon zest and raisings, stirring for 4-5 minutes until golden and crisp) the oil will be absorbed – feel free to add a little more if you like).Remove from the heat and season.When cool stir in chopped parsley.5. Remove lid from cauliflower, spoon saffron dressing over and continue to roast for 10 minutes until golden. Either keep cauliflower in the pot and take straight to the table or carefully transfer to a serving platter and squeeze the lemon juice over the top. Spoon crisp breadcrumbs over the top to serve, letting some fall down into the cooking juices at the sides. A chicory or rocket salad and perhaps some mustard dressed lentil go well her too.

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Cultured Ice Cream, with Wal Foster of Natural Ice Cream Australia

Quirky Cooking Chats

Play Episode Listen Later Aug 14, 2022 23:45

Welcome to Episode 21 of Quirky Cooking Chats (Season 2), with Jo Whitton: "Cultured Ice Cream, with Wal Foster of Natural ice Cream Australia" From his iconic, blue, ice-cream van in Brunswick Heads, chef Wal Foster of Natural Ice Cream Australia creates unique, small-batch cultured ice creams that incorporate native Australian flavours like wattleseed, mountain pepper, tamarind, rosella, strawberry gum, smoked paperbark, pandanus, finger lime and aniseed myrtle. In this episode, Jo and the Quirky Cooking team stop by to visit Wal while on an events trip, and Jo chats to Wal about the story behind Natural Ice Cream Australia. Wal shares his interest in probiotic and prebiotic foods and "food as medicine" and talks about how his focus has changed over the last few years from creating sugar-laden French classics and working long hours, to creating one-of-a-kind, gut-healthy ice creams (with indigenous ingredients that he often forages himself), while living a slower, healthier life that includes time to surf and spend time with friends. When you stop by Natural Ice Cream Australia for a treat, expect it to also be a learning experience. Wal takes the time to share the fascinating stories behind each ice cream as he serves them, including the ingredients (which may include native fruits you've never heard of before!), where they're sourced, how the ice cream is made and why it's good for you. Wal's amazing creations always bring a lot of joy and delight to his customers, many who may have never really thought about the health of their microbiome before visiting his little blue van! Wal generously shared a recipe for honey-sweetened, cultured ice cream with mountain pepper and roasted apricots in Jo's latest cookbook, Simple, Healing Food (quirkycooking.com.au/simplehealingfood), so it was a fun idea to have a cookbook signing and ice cream party at Wal's van in Brunswick Heads. If you have this cookbook, this recipe is a must try! And if you're ever in Wal's neighbourhood, make sure you look him up and enjoy one of his mind-blowingly delicious treats. You'll be glad you did. Find Wal online and follow his journey: website: https://www.naturalicecreamaustralia.com.au/ instagram: https://www.instagram.com/naturalicecreamaustralia/ Read more about Wal's story: Gourmet Traveller: https://www.gourmettraveller.com.au/news/food-and-culture/chefs-new-beginnings-19388 Visit the Quirky Cooking website for real-food recipes and cookbooks: www.quirkycooking.com.au

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Ep 219 - The Rise and Rise of Women

Play Episode Listen Later May 24, 2022 56:22

This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.This week Caro and Corrie debrief after the Federal Election and ponder the catalyst for the change in government, what the election results tell us about Australia in 2022 and the role of the media in the campaign.In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a delicious coffee mocha liqueur Unico Zellofrom Applewood in the Adelaide Hills.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF· Rachel Again by Marion Keyes· Join Corrie's Zoom bookclub in July – head to @corrieisreading for info.· Hacks Season 2 on Stan· Khao Soi from Gourmet Traveller (get the recipe HERE or see below).This week Caro is grumpy about Nick Riewoldt's comments about drug use in AFL clubs.In 6 Quick Questions we discuss #1 winter ‘to do' list tasks, James Bond films and the interesting facts about the Bond legacy and much more.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Khao Soi from Gourmet TravellerINGREDIENTS1 tbsp coriander seedsSeeds of 1 black cardamom pod6 garlic cloves5 red shallots4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved40 gm ginger, finely chopped3 cm piece turmeric, finely chopped1 lemongrass stalk (about 7cm; white part only), thinly sliced1 tbsp curry powder60 ml (¼ cup) vegetable oil650 ml coconut milk600 ml chicken stock3 makrut lime leaves, coarsely torn4 chicken thighs (about 250gm each), skin on, bone in3 tbsp fish sauce2 tbsp dark soy sauce1 tsp sugar150 gm egg noodlesTo serve: lime wedges, thinly shaved shallots, bean sprouts, pickled mustard greens, fried noodles, corianderMETHODMain1Dry-roast coriander and cardamom seeds, then coarsely crush with a mortar and pestle. Transfer to a food processor with garlic, shallots, chilli, ginger, turmeric, lemongrass, curry powder and 2-3 tbsp chilli soaking liquid, process to a smooth paste (add more liquid to loosen if necessary) and season to taste.2Heat oil in a saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes). Add coconut milk, stock and makrut lime leaves, bring to the simmer, then add chicken, reduce heat to low and simmer until tender (about 1 hour). Add fish and soy sauces, and sugar, season to taste, and keep warm.3Meanwhile, cook noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide among serving bowls, ladle in broth and chicken and serve garnished with a choice of toppings to taste.

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Ep. 39 Noah Verin (Urban Greens)

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Play Episode Listen Later Feb 4, 2022 105:06

Noah has some hilarious stories from his time as a chef. Working in a few tough Sydney kitchens grinding away and slogging it out, has helped shaped his world view with a more optimistic mindset. Jumping on the Roots podcast to reflect on his journey, gave him an opportunity to let out all of the entertaining experiences he'd gained along the way. Noah once worked with a chef who was so intense that if Noah was to use his hands to pick garnish from his draws during service, they would get whacked with tongs by the chef beside him while abusing him in Spanish. Fortunately having learned Spanish in university, Noah could understand and make sense of his advice. Having done his time in restaurants, Noah decided in 2016 to co-open the microgreens business and go for gold. Since then he has gone from a few shelves in a Marrickville unit (which flooded a few times), with Yellow being their first big customer, to a fully decked out work space with a prime location spot in Barangaroo (which coincidently happened to flood also) now serving his recognised produce to the likes of Claire Smyth at Oncore. It's been a pretty wild ride for Noah Verin and since hospitality opened back up in October 2021, it seems as though he might be back on track with a few prospects in line for the future. You can also now listen to the podcast on the new website over at rootshospitality.com.au where you can explore behind the scenes photos of venues, listen to your favourite podcasts and more. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.If you liked the podcast, go and follow @rootshospitality over on Instagram or sign up to the mailing list on the new website to hear about the latest guest and news for anything hospitality.

Ep 202 - The Best of 2021

Dirty Linen - A Food Podcast with Dani Valent

Play Episode Listen Later Dec 21, 2021 47:25

Join Caro and Corrie as they look back on some of the big stories and best recommendations of 2021.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store.As we look back at 2021 we discuss;The Year's Big Political StoriesThe Year's Big Footy StoriesThe Year's Big HighlightThe Year's Big Personal Learning CurveThe Year's Big ChallengeIn The Cocktail Cabinet for Prince Wine Store Myles joins us to talk;Banks Botanicals – Crafted non-alcoholic spiritsTwo Paddocks picnic Pinot Noir (Sam Neil's winery)White Negroni with Suze (to replace the Campari)Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.Our Best of 2021 BSF includes;Caro's love of Maggie O'Farrell's books including Hamnet, The Hand That First Held Mine, This Must Be the Place, After You've Gone and The Vanishing Act of Esme Lennox.Corrie's joint Book of the YearDevotion by Hannah KentStill Life by Sarah WinmanAlso on Caro's the list;The Magician by Colm ToibinMayflies by Andrew O'HaganCorrie's Screen selections;Made in Italy – SBS on DemandVigil on Foxtel or BingeSearching for Italy with Stanley Tucci. On Apple TV or CNN on YoutubeThe Beatles: Get Back on Disney PlusCaro's Screen selections;In the Heights Only the Animals (French movie)Mayor of Easttown on BingeLatest series of Jack IrishThe Newsreader on ABC IViewBest Recipes of 2021Eggplant parmigiana by Gourmet Traveller (recipe via the link HERE)Chicken Schnitzel with Buttermilk Sauce (recipe via the link HERE).Tempered Dahl (recipe via the link HERE)Cornish Crab Linguine (see recipe below)Salmon with Tahini from Ottolenghi Test Kitchen (see recipe below)Sarah Pound's Green Pasta (see recipe below)Beetroot Cured Salmon (full recipe here)Sarah Pound's Clean & Lean Green PastaIngredient: Serves 4Prep time: 15 minsCook time: 15 minsIngredients:- 2 tablespoons of olive oil- 1 packet of spaghetti (or your desired pasta)- 1 cup chopped rocket- 1 cup chopped kale- 1/2 cup lemon juice- 1 zucchini, roughly chopped- 2 cloves garlic, finely chopped- 1/2 bunch basil, leaves torn- 1/2 bunch parsley, roughly chopped- 1 cup raw or roasted cashews (leave a few for garnish)- 2/3 cup of water- 1/2 teaspoon of salt- 1 teaspoon of pepper- 1/2 teaspoon chilli flakes (optional)- Parmesan cheese for topping (optional)Method:1. Cook pasta according to package directions. Drain and add back into pot. Set aside.2. Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for a 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.3. In a food processor or blender, add the sautéed zucchini & garlic, kale, rocket, parsley, basil, lemon juice, cashews, water, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it's a little thick.4. Add 1 tablespoon of olive oil to a frying pan on medium heat. Add the cooked pasta and stir gently until heated through, about 3 minutes. Add the blender sauce and stir to combine for 2 minutes. Turn off the heat.5. Serve in bowls, add some more salt & pepper if desired and sprinkle with some chopped cashews & parmesan (optional).CORNISH CRAB LINGUINE WITH CHILLI, LEMON and PARSLEY (from Sea and Shore – Recipes and Stories From A Kitchen in Cornwall by Emily Scott)Serves 4300g dried linguine pasta250g white Cornish crab meat, picked over for pieces of shell (or crab meat from your local fishmonger – Corrie used a jar)2 fresh red chillies, deseeded and finely chopped1 bunch of flat-leaf parsley, roughly choppedZest and juice of 2 lemon (zest is optional_100g parmesan, grated150ml (or scant 2/3 cup) olive oil for drizzlingCornish sea salt and freshly ground black pepperBring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.Meanwhile combine the crab meat in a large bowl with the chilli, parsley, lemon juice and zest if using. Stir together.Drain the pasta (reserve some of the cooking water) and add to the crab sauce along with a couple of tablespoons of the pasta cooking water. Use tongs to thoroughly mix the pasta with the crab so that all the pasta gets a good coating of the sauce.Serve in warmed bowls and sprinkle over a generous amount of parmesan, a drizzle of olive oil and a grinding of black pepper. It goes deliciously with a cold glass of sauvignon blanc.Ottolenghi Test Kitchen's za'atar salmon and tahini recipeIngredients:(serves 4)4 salmon fillets (600g), skin on and pin bones removed2tbsp za'atar2tsp sumac, plus ½tsp extra for sprinkling60ml olive oil250g baby spinach90g tahini3 garlic cloves, crushed3½tbsp lemon juice1½tbsp roughly choppedCoriander leavesSalt and black pepperMethod:1. Preheat the oven to 220°C fan.2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za'atar and sumac, then sprinkle this all over the top of the salmon to create a crust.3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for two to three minutes, until just wilted.4. Top with the salmon, skin side down, and drizzle the top of the fish with two tablespoons of oil. Bake for five minutes.5. Meanwhile, in a small bowl whisk together the tahini, garlic, two-and-a-half tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another five minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

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Brigitte Hafner (Tedesca Osteria). - making restaurants work

Play Episode Listen Later Nov 14, 2021 35:27

We head to the Mornington Peninsula to speak to chef Brigitte Hafner, co-owner of Gourmet Traveller's Restaurant of the Year, Tedesca Osteria. This is a big juicy chat, largely about how to make restaurants work for the people who make a living from them.https://www.tedesca.com.au/osteria-tedescaFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

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EP.141 - Every Night of The Week with Lucy Tweed, Food & Recipe Cookbook Author, Stylist

Spa it Girl Talk Show by Yvette Le Blowitz

Play Episode Listen Later Aug 28, 2021 40:38

Welcome to the #SPAITGIRL Talk Show with Yvette Le Blowitz Episode 141 - Every Night of The Week with Lucy Tweed, Food & Recipe Cookbook Author, Stylist Lucy Tweed is the creator of Every Night of The Week, an Instagram Account @everynightoftheweek full of recipes for people who don't like recipes. She began her career as a food developer and stylist working for nine years at Donna Hay magazine, learning all about the beauty of simple, fresh food. Clean and strict in style it was akin to begin taught to pencil-draw the perfect circle in art class necessary skills that she could then adapt to grow her own style. She has worked in food styling, menu creation, travel writing and art direction for Merivale, Smeg, Westinghouse, Gourmet Traveller, SBS, Bauer Media, Vic's Meats and many more. She runs workshops and VIP dinners on food styling and photography. Yvette Le Blowitz, Podcast Host sits down with Lucy Tweed who shares how her Every Night of the Week cookbook journey unfolded. Every Night of the Week: Sanity Solutions for the Daily Dinner Grind - published by Murdoch Books - is a widely entertaining and practical cookbook filled with shortcuts and permission to do it your own way, by Donna Hay's right-hand woman. In Podcast Episode 141 Lucy Tweed shares: - a little bit about her self - how her Every Night of The Week journey unfolded - her go-to recipes from her cookbook Every Night of The Week - ideas for when you don't feel like cooking - easy family dinner ideas - how to stay connected with your family at the dinner table - what her self-care rituals are during lockdown - what's it's really like to be a Mum and Home Schooling during lockdown - self-care ideas for anyone in lockdown plus so much more Tune into Episode 141 *click here Episode 141 - #spaitgirl talk show with Yvette Le Blowitz available on Apple, Spotify, Google, Audible, Libysn - all podcast apps search for #spaitgirl on any podcast app or on google -------- Available to watch on Youtube Channel Spa it Girl or Yvette Le Blowitz ------ JOIN OUR #SPAITGIRL BOOK CLUB Buy a copy of Every Night of The Week with Lucy Tweed search via Booktopia our affiliated online book store *click here Hashtag #spaitgirlbookclub //#spaitgirl + tag @spaitgirl - when reading your book --- STAY IN TOUCH Podcast Guest Lucy Tweed Food & Recipe Stylist - Author Website www.enotw.com.au Instagram @enotw ------ Podcast Host Yvette Le Blowitz Instagram @yvetteleblowitz Website www.yvetteleblowitz.com ------- Become a Podcast Show Sponsor #SPAITGIRL www.spaitgirl.com Email: info@spaitgirl.com with your proposal -- JOIN OUR #SPAITGIRL Community Follow on Instagram: @spaitgirl Sign Up to Mailing List: www.spaitgirl.com Search for #spaitgirl on any podcast app, youtube and subscribe ------- HOW TO SUPPORT The #SPAITGIRL Podcast Show Practice a Little Random Act of Kindness - subscribe to the #spaitgirl podcast show on any podcast app - leave a 5* rating and review - tell someone about the #spaitgirl podcast show - share your favourite episode - tag @spaitgirl in your stories - hashtag #spaitgirl to share the show & Together "Let's Feel Good From Within" and #makefeelinggoodgoviral ---- Please note - Affiliated Links included in this spaitgirl.com blog post includes affiliated links with Amazon.com and booktopia.com.au- should you order any books from Amazon.com or Booktopia.com.au via the links contained in this blog post spaitgirl.com will receive a small paid commission fee from the online book stores. Please note - The information in this podcast is a general conversation between the podcast host and podcast guest and is not intended to replace professional medical advice and should not be considered a substitute for medical treatment or advice from a mental health professional. Use of any of the material in this podcast show is always at the listeners discretion. The podcast host and guest accept no liability arising directly or indirectly from use or misuse of any of the information contained in this podcast show and podcast episode conversation, or any trauma triggered or associated with it. If you are experiencing depression, mental illness, any health concerns please seek medical professional help immediately.

Carla Coulson 'Travel, Photography, Coaching and Cats'

The Catmaste Chronicles Podcast

Play Episode Listen Later Aug 4, 2021 69:25

This week Michelle speaks with Carla Coulson she is a photographer and life coach and helps women say Yes to themselves by reconnecting to their creativity, joy, and passion. Her mission is to lead women out of chaos, confusion or feeling stuck so they can access deeper creativity, love, health, success, confidence, and fun. Carla has authored 3 photography books Including Italian Joy, her story of leaving Sydney to find the right life for her as a photographer in Italy. She has collaborated on a further 5 with Penguin books and worked with magazines such as Harper's Bazaar, Marie Claire, Gourmet Traveller, and more. She recently created her successful series titled Young Girl in Bloom, where she mixes positive self-development affirmations for young women with fine art photography portrait photography. Carla is currently looking after 40 cats on a Greek island, what a woman! To find out more from Carla visit her website https://carlacoulson.com Instagram @Carlacoulson Pinterest @Carlacoulsonofficial and Facebook @Carlalovesphotography. Support cats in Greece at https://www.facebook.com/groups/1470512369928025/ Join Michelle for weekly episodes as she invites guest speakers from coaches, personal trainers, yogis, business owners, chefs, and more to discuss their personal success stories and well-being. Oh, and of course PETS. All of our guests are pet owners and have such amazing stories about their beloved pets. So whether you want to start a journey of wellness, listen to inspirational stories about life and pets, we are the place to be. You can follow Michelle on Instagram and Facebook @Chattycatscare. As always please do rate, review, and subscribe to this podcast. Podcast Artwork: Allison Tanenhaus Music: Joy Joseph

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Ep 182 - A Very Bad Case of Olympic Fever

Play Episode Listen Later Jul 29, 2021 59:00

Join Caroline Wilson and Anna Barry (aka Anna from the Op Shop) who's filling in for Corrie this week while she has a very well-earned break after closing the doors of her beloved My Bookshop.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss Melbourne's Lockdown 5.0, how we approached it compared to previous lockdowns and what helped us get through.Caro and Anna are in the grips of Olympic fever – we talk about some of the highlights, critique the commentary team and discuss the appalling press conference behaviour of John Coates recently when ‘ordered' QLD premier Annastacia Palaszczuk to attend the opening ceremony.In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss a couple of his favourite Spanish wines.Head to our Don't Shoot the Messenger page for details HERE. Use the promo code MESS at checkout online to receive a listener discount. You'll find links in our show notes. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Visit Prince Wine Store.com.au and tell them that Caro and Corrie sent you!In Books Screen and Food we talk about;· Early Morning Riser by Catherine Heing· Still Life by Sarah Winman· Season 2 of Baptiste (on Foxtel or Binge)· Lemon Delicious Pudding from Gourmet Traveller – recipe HERE (or below).Plus Anna's got some Olympic inspired Crushes of the Week and Caro's still grumpy about the stalled roadworks in front of her house.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Bethany Finn's lemon delicious pudding from Gourmet TravellerINGREDIENTS· 60 gm unsalted butter, softened· 330 gm (1½ cups) caster sugar· Finely grated rind of 1 lemon, plus 150ml juice (from about 3-4 lemons)· 3 eggs, separated· 60 gm self-raising flour· 375 ml (1½ cups) milk· Pure icing sugar and pouring cream, to serveMETHOD· 1Preheat oven to 170°C. Beat butter, sugar and lemon rind in an electric mixer until pale (2-3 minutes). Add yolks, one at a time, beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean and dry mixer bowl thoroughly.· 2Whisk eggwhites in an electric mixer until firm peaks form, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.· 3Bake until risen and golden brown on top (40-50 minutes). Cool briefly (5 minutes), then dust with icing sugar and serve with cream.

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Ep 180 - Controlling the Narrative with Julia Banks

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Play Episode Listen Later Jul 13, 2021 68:27

Join Caroline Wilson and Corrie Perkin for Ep 180.Don't Shoot the Messenger and The Sounding Board ‘MASH UP'Date: Thursday 22nd JulyVenue: The Astor Theatre, 1 Chapel St, St KildaTimes: 5pm arrival, 6pm Live PodcastCost: $35 per person, includes a pre-drink upon arrival.Proceeds donated to Breast Cancer Network Australia.Thanks to our presenting partner Red Energy - 100% Aussie owned gas and energy.This week we're joined by former MP Julia Banks to discuss her sensational new book Power Play: Breaking Through Bias, Barriers and Boys' Clubs (available at My Bookshop HERE).Julia shares her story of becoming a whistle blower with just a few words - entrenched anti-women workplace culture, something she says she experienced on both sides of politics. You can join Julia Banks in conversation with Corrie at My Bookshop – on Wednesday 28th of July at 6pm – book your tickets HERE.We also discuss;Ash Barty's incredible win at WimbledonDavid McAllister book Soar: A Life Freed By Dance (available HERE)Dream Horse at the moviesChef Matt Lindsay's Basque Cheesecake from Gourmet Traveller (see recipe below).Richmond FC - have they lost the plot?Hawthorn's succession plan for ClarkoCaro's ‘stars aligning' puppy related moment during the week. On the Cocktail Cabinet for Prince Wine Store we taste a couple of great non-alcoholic gins including;Brunswick Aces SapiirBanks BotanicalsCongratulations to this week's winners of the double pass to a Prince Wine Store Wine Appreciation course.David Silvana – has even written us a poem as his entry! Magil Estate (foothills of Adealide) it has to be,An urban vineyard, that has shiraz to a tee,The tour starts at the underground cellar,Led by a funny, educated fella,Followed by wine tasting at the cellar door,Tasted ten wines, but wanted more,The Penfolds' collection is a must,Definitely is a brand you can trust! Patrick Hill My most memorable wine experience was finding a bottle of plum wine at the back of a cupboard that my Ukrainian grandmother had bottled 20 years earlier and forgot all about. We shared the bottle that evening and talked about memories of growing up in her house which she and my grandfather had built themselves in the 50's. This happened a couple of years before she passed, so it's a memory that I will cherish forever.WIN - a double pass to the Prince Wine Store Introductory Wine Course, valued at $350 per person! All you need to do is head to www.icanwin.com.au and tell us in 100 words or less about your best wine experience or adventure.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Matt Lindsay's Basque Cheesecake (from July 2021 Gourmet Traveller) Temperature Matters.Bring ingredients to room temperature before mixing for a silky texture without incorporating air. The first high=temperature cooking stage will develop a deeply caramelised top, while the lower one is to cook the cake until it has just a slight wobble in the centre, or reaches 68 degrees C on a digital thermometer. If chilled after cooking, bring to room temperature before eating.Step 1. Preheat oven to 240degrees C fan-formed. Line base and side of a 22cm springform tin with two pieces of baking paper, extending paper 5cm above the rim of the tin (see note).Step 2. Beat 1kg room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth. Gradually beat in 500ml pouring cream until just combined, occasionally scraping down the sides of the bowl. Add 270g caster sugar and 1tsp fine salt; beat for 2 minutes. Add 20gm each sifted plain flour and cornflour, and 2 egg yolks; beat until incorporated. Add 5 room temperature whole eggs (60gm each), one at a time, beating after each addition until just combined (3 minutes).Step 3. Sieve mixture into prepared tin and level. Bake on the middle shelf of the oven until top is deeply caramelised (40-45minutes). Reduce temperature to 150degrees C and bake until cheesecake is cooked but has a slight wobble in the centre (15minutes). Transfer to a wire rack and cool completely before slicing.NB – how to line the tin.Tear off two 30cm x 45cm lengths of baking paper. Place one sheet over the tin, then place the second sheet across the first. Press paper down firmly to cover the base and sides of the tin, then fold the overhanging papers slightly over the rim. The creases in the paper will add character to the sides of the cooked cheesecake, while the excess paper on top will prevent the cake from overcooking. To serve, ease the baking paper away from the sides of the cheesecake and cut with a hot dry knife, wiping between cuts.

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Mumtrepreneur Powerhouse - Nabula Brdar - Supermarket Swap

Empowerhouse

Play Episode Listen Later Jun 28, 2021 25:51

While we know it's preferable to eat wholefoods and make everything from scratch, it's way easier said than done! We're time-poor, with busy careers or young families. We often speak about what is best to COOK, but we rarely speak about what is best to BUY. Nabula Brdar is changing the shopping game! She started studying how additives and preservatives can affect our health, on a mission to help her son. Surprised at what she learnt and shocked to know that chemicals are added into foods that you would never suspect, Supermarket Swap was born. With her background in advertising, working for brands like Bazaar & Gourmet Traveller, Nabs started to educate people about what is hiding in our food. Nabs has now developed what was initially her passion and side hustle, into an app and is successfully building her business while juggling being a mum. Supermarket Swap has been an absolute game changer. About me... I'm Emma Georgiadis and I have worked in media for over fifteen years as a radio announcer, newsreader and producer, as well as behind the scenes. I have degrees in Media, Education and Law, and also work freelance as a presenter, emcee, voice over artist and writer. I was also a teacher for ten years and was responsible for running student leadership programs, Australia-wide. I have travelled extensively teaching in schools from Cambodia to New York to the Galapagos Islands. I have a passion for teaching emotional and social wellbeing, with experience in girls' education in particular and I continue to work as a motivational speaker presenting wellbeing programs that empower and liberate young people. So if you're open to growth and looking to become the best version of you, you've come to the right place! Step inside the Empowerhouse... Instagram: @emmageorgiadis LinkedIn: Emma Georgiadis Facebook: Emma Georgiadis

Ep. 32 Thomas Gorringe (The Gantry)

music canada roots kfc good food food podcast red rooster richard kemp gantry bowral gourmet traveller

Play Episode Listen Later Jun 25, 2021 33:01

It's only until you become a chef when you realise the value of what you learnt at places like KFC or Red Rooster oh so long ago. For Thomas and I, that's something we really bonded over. Handling a fast paced environment, managing prep, learning how to best communicate with your team and so on. All of these skills have stayed with us both and continue to benefit us long after we have left and there are some hilarious memories to look back on. Thomas and I chat about his early starts and making his way through Milton Park (where he met good friend Joel Bickford), Eschalot in Bowral and Bentley restaurant before heading up The Gantry. It's been an incredible journey for him and we relive some of the finer moments of his career like jamming out on the guitar with Joel Bickford and Richard Kemp above the Eschalot restaurant or working in Canadas with some of the finest ingrediants from around the world or what it was like being promoted to his first head chef role at the Gantry. It's a great and super relatable chat that is worth your Saturday or Monday morning time to tune in and set your mood straight. Be sure to follow @roots_hospitality over on Instagram for the latest guest news and soundbites. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today.Music by Charlie Fester

Ep. 29 Journalist Roundtable (Lee Tran Lam, Nick Jordan, Yvonne C. Lam)

music journalists roundtable chinatown tran food podcast restaurant reviews nick jordan good food guide gourmet traveller

Play Episode Listen Later Jun 4, 2021 113:56

Ever wanted to ask those questions you've been asking yourself for years but had no-one from the field to talk to? Well, if you are in hospitality and curious about the perceptions of journalists in food media then you have come to the write place. I've taken this opportunity to bring together some of the best journalists in the Sydney food writing scene at the moment doing some incredible things. With Lee Tran Lam's focus of bringing out a new range of diverse voices in food media (Also published a great book with Somekind Press which is available to order), Nick Jordan's honest and raw writing in regards to the current institution of food criticism (Which is how I found him and had to get him on the podcast straight away) and Yvonne C. Lam with an abundance of interesting perspectives and articles on how the pandemic affected various factors of hospitality whether it be Sydney's Chinatown early on or how a lack of international workers is creating a struggle for restaurants who rely on people with working visas to fill their team to continue their trade. All of these guests provide a unique perspective to how food media represents a story that's more than just the food on the plates. As a chef I use this incredible time to ask the tough questions. We talk about the effect a food critic can have on restaurants, the concept of how different cultures determine certain foods to be weird and what that really means. We chat about Nick Jordan's article in Counter Magazine 'Restaurant Reviews are Dead: Long Live the Restaurant Review' and what made him decide to provide a critical review about a potentially outdated system. We dive into some of Yvonne C. Lam's recent articles which you can find on Gourmet Traveller Online. All of these journalists produce fantastic content and writing. I'd highly recommend following them to see what else they get up too. The Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore, led by Luke Kohler; that has been supplying to Sydney restaurants for more then 20 years and still smashing it today. Music by Charlie Fester.

Ep. 28 Nathan Dunnell (Elska Restaurant)

music food restaurants roots hospitality brisbane good food fine dining food podcast freja elska gourmet traveller

Play Episode Listen Later May 28, 2021 77:55

Is the curriculum for apprentices beginning to be outdated? Nathan and I talk about this topic briefly in regards to looking after and teaching apprentices once they enter your kitchen. Are recipes a statement of fact to follow or are they guidelines (Well that depends on the section you are in)? Another interesting discussion we debate. Nathan and his partner Freja have done incredibly well since opening their first cafe Freja before transitioning to the 12 seater 15 course degustation restaurant in Brisbane. It sells quick, and that's all down to the passion of hospitality combined shared with beautiful produce put forth to it's customers. Nathan and I had a good banter about all things to do with being passionate and determined chefs, the different cultures in kitchens and trying to set yourself up with a good social and work life balance, which it appears that Nathan has worked on a lot and come out on the good side. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.

Ep. 26 Sam Young (Ex-Lotus, Ex-Mr. Wong)

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Play Episode Listen Later May 14, 2021 65:55

When I talk to Big Sam Young, it's motivating to hear his humility and honest reflection of the many roles and venues he has worked at which boast Ms G's, Mr. Wong, Fratelli's and more recently having finished up at Lotus restaurant. His passion for food is evident from the get go and his persistent nature of wanting to progress his skills and be a better chef has always been a personal factor when he moves around in hospitality. And to be where he is now doing various pop ups and private events that have been selling out is an incredible place to be in his career. Sam Young and I chat about that lulling feeling we got as passionate chefs when the pandemic first hit and navigating how we can share our love for cooking food for customers when we were told restaurant venues had to shut. We talk about his pop up event with PS40 and the big incentive Sam gave to the front of house if they could sell all of the caviar he provided, and how tickets for the event sold out before being published in Broadsheet (which helped in selling the event out again when they added extra days!). We explore Sam's journey from the beginning and his many stories from working through the Merivale group, along with a small stint at Automata and some of the memorable times he found himself in the shit. And they are classic. So be sure to tune in for another great chat. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.

Food Festivals & The State of Hospo w/ Pat Nourse – Food & Wine Victoria

The Food Fight

Play Episode Listen Later May 3, 2021 50:15

Pat Nourse is the creative director at the Melbourne Food and Wine Festival. A former restaurant citric and food writer at Gourmet Traveller, he's been in the game a long time – and thinks about food and hospitality a lot. In this sprawling chat we cover the role of the MFWF, where and how Pat […] See acast.com/privacy for privacy and opt-out information.

wine festival food festivals food wine hospo nourse gourmet traveller melbourne food

Food Festivals & The State of Hospo w/ Pat Nourse – Food & Wine Victoria

The Food Fight

Play Episode Listen Later May 3, 2021 50:15

Pat Nourse is the creative director at the Melbourne Food and Wine Festival. A former restaurant citric and food writer at Gourmet Traveller, he's been in the game a long time – and thinks about food and hospitality a lot. In this sprawling chat we cover the role of the MFWF, where and how Pat […] The post Food Festivals & The State of Hospo w/ Pat Nourse – Food & Wine Victoria appeared first on Quicksand Food.

state wine wine festival food festivals hospo nourse gourmet traveller melbourne food

Maggie Beer AM

Really Interesting Women

Play Episode Listen Later Apr 28, 2021 32:04

Ep. 34 Maggie Beer AMMaggie Beer is a National Treasure. Having left school at 14 to help provide for the family, it wasn't until she was in her mid 30's that her true calling came to her. A revelation in the wilds of Scotland led to a new food era in Australia. From the opening of a farm shop called Pheasant Farm in 1979 in the Barossa Valley in South Australia, to transforming that farm shop to a restaurant that, in 1991, was named Gourmet Traveller's restaurant of the year. And she still refers to herself as just a cook.Her cook books are revered and her TV shows, The Cook and the Chef, and The Great Australian Bake Off are enormously popular as are her many appearances as a judge and special guest on MasterChef. But plain sailing it was not. Hard work, a young family, burn out, reality checks, reassessment, refocus on the things that matter most. Combined with the courage to try something new....completely new in this country - has led to an extraordinary career that is faaaaar from over.Through it all Maggie Beer was always authentic, always genuine and fun and, as a result, always loved and admired. www.maggiebeer.com.auThis website leads to her recipes and some of the best cookbooks in the world.www.maggiebeerfoundation.org.au#RIW #Reallyinterestingwomen #maggiebeer #maggiebeerfoundation #pheasantfarm #annesummers #stephaniealexander #neilperry #loveofcooking #cookingwithmaggie #hardwork #resilience #richardinstagraham

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Yvonne C. Lam (Digital Editor, Gourmet Traveller) - a big chat

Dirty Linen - A Food Podcast with Dani Valent

Play Episode Listen Later Apr 7, 2021 50:58

As part of a series of discussions about anti-Asian racism, we are speaking today to food writer Yvonne C. Lam. Yvonne is the digital editor of Gourmet Traveller magazine and a founding member of Diversity in Food Media. This is a Big Chat.https://www.yvonneclam.com.auReferences:Yvonne C. Lam on Problematic Restaurant Names: https://www.gourmettraveller.com.au/news/food-and-culture/problematic-restaurant-names-19020Reni Eddo-Lodge:https://www.theguardian.com/world/2017/may/30/why-im-no-longer-talking-to-white-people-about-raceDiversity in Food Media:https://diversity-in-food-media-australia.webnode.com/Australians love Asian food, so why doesn't it win as many awards as Italian?https://www.abc.net.au/news/2018-10-27/asian-food-fine-dining-good-food-guide-gourmet-traveller/10427934Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

australian diversity italian asian lam food podcast wine podcast digital editor food media gourmet traveller melbourne food anthony huckstep rob locke melbourne chef melbourne restaurant brisbane food deep in the weeds podcast

Paul Carmichael – Momofuku Seiobo

Play Episode Listen Later Mar 30, 2021 77:08

“I literally got here and the first two weeks, everybody quit." Despite this challenging start to becoming Momofuku Seiobo's executive chef, Paul Carmichael has since scored many awards (both Gourmet Traveller and Time Out named him Chef of the Year) and he's been called one of the world's greatest chefs by his boss, David Chang. The restaurant has received two glowing reviews in The New York Times and been ranked as one of the best places to eat in the world by Besha Rodell in Food & Wine. Paul isn't about basking in the acclaim, though. "You've got to become comfortable with failing,” Paul says. "We'd make something, it'd be shit." Then, after a lot of work, it becomes great. At Momofuku Seiobo, he's created a one-of-a-kind menu that reflects his upbringing in Barbados. The food is also a way to represent the Caribbean, which people often reduce to holiday-spot stereotypes. “I feel like the way they talk about it, they talk about it like a club,” he says. For Paul, it's his life – not a gimmicky theme – so throughout the podcast, we talk about dishes from the region: like coucou, which his mother makes with a special stick that's older than Paul; and roti that originated in India and ended up in Trinidad – which he grew up eating as a kid. A lot of these dishes have travelled. “It had an origin somewhere, but this is where it ended up being," he says, "The Caribbean is 500 years of fusion. Maybe that should be the name of my book.” Migration and colonisation also shaped the cuisine – as did slavery, which isn't as far into the past as we'd like to think. The chef doesn't want to “elevate” dishes that have generations of history, but also show that you can present a dish that's rice and vegetables and prove how it can belong in one of the city's top restaurants. “It looks like a pile of goop - but there's so much that goes into it,” he says. Paul also talks about how people still turn up to Seiobo thinking it's a Japanese restaurant (five years after Paul introduced his Caribbean menu), how he lived off supermarket specials while Seiobo was closed during the lockdown, using "mum tricks" to stretch Seiobo's budget in its current COVID-adapted incarnation (where staff also wear face masks in the colours of the Barbados flag). We also talk about his favourite budget meal, what to order at his favourite Chinese restaurant – as well as tougher topics: like having to deal with blatant racism and the cops pulling a gun on him just for asking for directions. We also cover the media pressure of taking over a highly acclaimed restaurant, too. This podcast was recorded last year, but is especially relevant now with Momofuku Seiobo announcing its last service for late June. I loved talking to Paul on this episode, I hope you enjoy this podcast, too. Support me on Patreon (from $1.50 a week) and you'll get a bonus member-only Crunch Time podcast - where I round up the latest food news and also talk about what I'm eating, reading and writing (with bonus details on projects I've worked on – from podcast interviews to food stories): https://www.patreon.com/leetranlam.

covid-19 new york times chinese japanese chefs caribbean migration trinidad barbados time out crunch time food wine david chang gourmet traveller paul carmichael

Ep 164 - You're On My Wavelength Sister

Play Episode Listen Later Mar 16, 2021 51:56

Join Caroline Wilson and Corrie Perkin for Ep 164.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.And thanks also to Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.auThis week on the show we discuss the Women’s March for Justice, the PMs response to the protests and the implications of Christian Porter launching legal action against the ABC and reporter Louise Milligan. Ahead of the season opener for the 2021 AFL season, Caro and Corrie discuss some of the issues which will be on the agenda, including who might succeed Eddie McGuire as president of the Collingwood Football Club.In the Cocktail Cabinet for Prince Wine Store – Caro’s raving about a recent visit to the Barossa Valley and Corrie has plenty of praise for the Mornington Peninsula’s wine producers. We’d love to hear from you – what’s your favourite wine region in Australia or your recommendation for a cellar door stop off? Send us a message on socials or email feedback@dontshootpod.com.auTo receive a special listener discount at Prince Wine Store order online at www.princewinestore.com.au and enter the promo code MESS at checkout (some conditions apply).Caro’s Crush of the Week for Red Energy is Lisa Wilkinson who’s support of Brittany Higgins after breaking her story recently is to be commended.In BSF we discuss;· This Is Happiness by Niall Williams (available at My Bookshop HERE).· Call My Agent on Netflix· Tony Tan's eggplant and broad beans with soy-sesame dressing from Gourmet Traveller – get the recipe HERE or see below.Join our 2021 Footy Tipping competition by going to www.tipping.sen.com.au our League Code is WUECEPPK , search for Don’t Shoot the Messenger or click HERE. To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Ep 162 - Smile Without Using Your Eyes

Dirty Linen - A Food Podcast with Dani Valent

Play Episode Listen Later Mar 2, 2021 62:28

Join Corrie Perkin and Caroline Wilson for Ep 162 - Smile Without Using Your Eyes.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.And thanks also to Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.auThis week Caro and Corrie discuss the latest developments in Canberra. Two weeks after Brittany Higgins first went public with her allegations of rape in a Federal Minister's office, a dark cloud sits over Parliament House in Canberra.Bruce McAvaney announced his retirement from AFL commentary this week - we discuss his contribution to the game and his status as one of the best news breakers and newsmakers in the game.The Cocktail Cabinet returns this week thanks to Prince Wine Store. This week Myles Thomson joins us to talk about Caro and Corrie's favourite Summer Drinks - G&T's and Sherry Cocktails. Myles recommends Balcombe Coastal Gin with Strangelove Light Tonic and Gutierrez Colosia Fino del Puerto NV.To receive a special listener discount order online at www.princewinestore.com.au and enter the promo code MESS at checkout.In BSF we talk about;Infinite Splendours by Sofie Laguna (available at My Bookshop HERE). You can join Corrie in conversation on a webinar with Sofie Laguna Wednesday the 3rd of March at 6.30pm - book HERE.Blackbird - in cinemas now.Pan-roasted chicken with artichokes and salad onions - from the latest edition of Gourmet Traveller (see recipe below).In 6 Quick Questions Corrie rates some of her favourite Golden Globe fashions, Caro names her favourite Fleetwood Mac song, there's a quirky dog story or two and Corrie helps Caro try and achieve a 'model face'.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Pan-roasted chicken with artichokes and salad onionsFrom Gourmet Traveller magazine.2 tbs extra-virgin olive oil4 chicken marylands4 salad onions, trimmed and halved1 single-clove garlic, skin on, halved250ml (1 cup) chicken stock, heated125ml (1/2) cup dry white wine4 long-stemmed marinated artichokes, halved lengthways6 white anchovies, finely chopped½ cup of flat-leaf parsley, finely chopped1 tbs lemon juice.1. Preheat oven to 200 degrees C. Heat oil in a large heavy-based ovenproof frying pan over medium heat, season chicken and add to pan and cook skin-side downs until golden (5 minutes). Transfer to a plate.2. Add onions, garlic, stock and wine to pan and bring to a simmer. Return chicken to pan skin side up then roast until chicken until it’s golden and garlic is tender (20 minutes). Add artichokes and roast until heated through (5 minutes)3. Meanwhile, combine anchovies, parsley and lemon juice in a bowl. Spoon over chicken then serve with crisp parsley (if using).

Max Veenhuyzen (Food Writer, Perth) - what pandemic?

Play Episode Listen Later Dec 8, 2020 35:10

The borders are open and Victorians are FINALLY allowed to go to West Australia so I do - well, via audio at least, and today's chat with Perth-based food writer Max Veenhuyzen. Max talks about how great things are in his home town: the city is busy, the restaurants are full and the vibe is festive. What pandemic? We also chat about food media and whether 2020 is a turning point that means more diverse voices will be heard, both as subject and creator.https://www.instagram.com/maxveenhuyzen/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

pandemic melbourne perth victorians food podcast food writers wine podcast west australia broadsheet gourmet traveller melbourne food

S01 E12: Lee Tran Lam, Diversity in Food Media

One Bite

Play Episode Listen Later Dec 6, 2020 47:11

In this episode we hear from Lee Tran Lam, a freelance journalist and editor of New Voices on Food. Lee Tran has written about food for various publications, including Good Food, Gourmet Traveller, SBS Food, The Sun-Herald and The Guardian. She runs The Unbearable Lightness of Being Hungry podcast, Diversity in Food Media and presents Local Fidelity on FBi radio. We talk about the impacts of COVID on hospitality and producers, how businesses have pivoted, food ecosystems, food media during the pandemic, racism and the need for diverse voices in food. You can find Lee Tran on Instagram, Twitter and The Unbearable Lightness of Being Hungry podcast, Diversity in Food Media on Instagram and New Voices on Food at SomeKind Press. You can find us at onebitepod.com and @onebitepod across social media. For full list of links please see the website: Ben Shewry; Colombo Social; Parliament on King; Neil Perry; A COVID-positive person dines at your restaurant; Food delivery Apps; Delivery driver safety; Restaurants and cafes facing mass closures without more support; Retail Trade, Aus; Changes in employment and hours worked; Restaurants surviving the coronavirus The Saturday Paper; Chef's Manifesto; Newtown Blessing Box; Eating Thai Fruit Demands Serious Effort but Delivers Sublime Reward NY Times; Aus food writers call for greater diversity of voices in wake of NY Times durian debacle; Australians love Asian food, so why doesn't it win as many awards as Italian? Colin Ho & Nicholas Jordan; The Oldest Foods on Earth; Bush Food Alliance; Chocolate on Purpose; Ahmad Hakim; Rosheen Kaul. Music: Night Owl by Broke for Free (CC)

Ep. 21 Hugh Allen (Vue De Monde)

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Play Episode Listen Later Dec 4, 2020 51:26

When you are able to travel to Mexico and drink Mescal on the beach with shorts, shirts and birkenstock's, you could easily forget you are one of the chefs involved in the Noma Pop up. That was the vibe across the Noma team during their time in Mexico. Embracing the land around them while sharing some of the most delicious meals to ever come out of a kitchen. The restaurant had no roof, the floor was sand and even the waiters didn't wear shoes during service. Because when it comes to delicious food and exceptional service, Rene refuses to lose sight of what's really important and this struck a chord with Hugh. Hugh and I chat about the importance of the high standard set at some of the best restaurants and if chefs really need to be pushed that hard and work the long hours they do in order for the food to be some of the worlds best. It's the big question that's getting different responses. At 24, Hugh Allen's career has superseded more than what some people would expect. Having walked through kitchens such as Rockpool Bar and Grill, Vue De Monde and Noma in Copenhagen, whilst also tagging along to the pop ups in Mexico & Australia. When he decided to return to Australia, he very quickly became recognised as the new face of Vue De Monde by becoming their new executive head chef and with his recent creative creations like the Bottlebrush dessert (Which unfortunately won't hit the menu unless they hire a full time Bottlebrush Brigade to stick those red flowers on), Mums Gumnuts and Billy Buttons are proving both his level of skill and passion for thinking outside of the box when it comes to both delicious food and providing a unique experience to his customers. We chat about the highlights of his time at the various venues he both worked and staged at and the memorable moments that stuck with him now, like the time he had to pass on his booking at Brae because of a hangover from drinking too much with Bo Beck the night before. All of this and more on this weeks episode. So be sure to tune into the Roots Podcast or go and follow @roots_hospitality on Instagram for the latest guest news and soundbite. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.Music by Charlie Fester.

music australia mexico food embracing hospitality grill copenhagen monde michelin good food noma brae mescal good food guide gourmet traveller hugh allen

Carla Coulson -- Photographer, Author and Creative Coach // Finding JOY, starting a new life, and seeing failure as a glorious strength.

The Risktakers Podcast

Play Episode Listen Later Dec 1, 2020 59:24

Let me introduce you to the lovely Carla Coulson. This risktaking QUEEN is an international photographer, author and creative coach. Carla's stunning work has been featured in Harper's Bazaar, Marie Claire, Gourmet Traveller and and she's published 8 books with Penguin. Carla is passionate about empowering women and encourages thousands through her brilliant creative mentoring course, YES YES YES.In this episode we have a beautiful conversation about :The risk she took, packing up her life at 35 and moved to Italy, Why she's not afraid of failure and how fear can help us move forward, The magical thing that happened after her publisher asked her to do something wild, That living our truest most beautiful and joyfilled life is simpler than we think, And we go behind the scenes of some of her most beautiful book collaborations. Here's to the Risktakers. I hope you enjoy! Much love, Nat xo

Escape with hotel photographer Rhiannon Taylor

The Escape Artist Travel Podcast

Play Episode Listen Later Nov 20, 2020 55:49

Today's guest Rhiannon Taylor is one of Australia's most sought-after travel photographers. With a keen sense of style and an eye for design, she's been a go-to editorial photographer for glossy magazines for almost a decade contributing to titles such as Condé Nast Traveler, Gourmet Traveller, Time, Vogue Living and Architectural Digest.Meanwhile, her wildly successful blog, In Bed With, beautifully curates the most unique hotels from around the world.If you've ever scrolled through Pinterest and found yourself in a daze of dreamy hotel suites in exotic locations – you've probably come across Rhiannon Taylor.Name any extravagant form of accommodation and she's probably stayed there - African safari lodges, fairy tale palaces in India, Greek villas, Italian villages and ranches in Texan cowboy country. Then add Hong Kong high-rises, overwater bungalows in the Maldives and luxury tented camps set in the Australian outback. She's certainly seen her fair share of canopied beds, French freestanding bathtubs, infinity pools and buffet breakfasts.Just wait until you hear her pick for the most romantic hotel on the planet!CULTURE GUIDEThe Darjeeling Limited (film) by Wes AndersonMurder on the Orient Express (book) by Agatha ChristieThe Great Railway Bazaar (book) by Paul TherouxDESTINATION INSPIRATIONMelbourneChin Chin, MelbourneSupernormal, MelbournePt. Leo Estate, Mornington PeninsulaJackalope Hotel, Morington PeninsulaThe GhanCoober Pedy, South AustraliaAman-i-Khás, Rajasthan Ranthambore National Park, RajasthanTaj lake Palace, UdaipurThe KimberleySal Salis Ningaloo ReefGibb River Road, Western AustraliaHotel Esencia, Yucatán Cenotes, YucatánTulum, YucatánCoqui Coqui Perfumerìa, MeridaIstanbul, TurkeyBodrum, TurkeyRoscioli, RomeAustin, TexasLord Howe Island, AustraliaGrand Hotel Tremezzo, Lake ComoFinca Cortesin, CasaresRestaurante Sarmiento, CasaresI thoroughly recommend visiting Rhiannon's blog In Bed With for a dose of escapism or keep up with the latest in boutique hotels on Instagram at @inbedwith.meIf you enjoyed this episode, please be sure to subscribe, rate and review so others can discover this podcast as well. If you're looking for some more travel inspiration, you can find me on Instagram @escape.artist.podcast or visit www.escapeartistpodcast.comSee you next week for another episode of The Escape Artist!Xx Edwina(Music by the talented Giselle Rosselli) Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Ep. 17 Stefano Catino (Maybe Sammy - Maybe Frank)

Play Episode Listen Later Oct 30, 2020 52:58

It's 1998, Vernazza Italy, the world cup is playing on TV and the bar is packed with bustling international tourists. Stefano is 14 working at his cousins bar being taught the ropes. His first task is to collect everyone's order and bring them back to the bar. Stefano took a notepad and a pen, and one by one, he took everyone's orders in the bar and came back to his cousin with a massive list of drinks from everyone in the entire bar. His cousin shakes his head and realizes there's a lot of teaching to do. But for Stefano, he was hooked by the buzz of the bar and since then, has never forgotten that night. Stefano was born in Vernazza, Italy and was surrounded by hospitality all his life. His father owned and ran a restaurant, and by 5 years old, Stefano was in the venue with a tray collecting empty glasses and plates to be cleaned. Fast forward to age 26, and Stefano had found his feet on Sydney shores where he decided to settle in and begin working in the CBD. He started immersing himself within the cocktail culture of Sydney, learning basics like the Lemon, Lime and Bitters and having people scream at him to have a 'wet pussy', but having no idea what that was, being taken aback the first few times. Stefano was forced to learn quick about both the drinks, and about 'shit people' so he says. Stefano soon began working for a hospitality company called 'Flavour', which had an island bar in the middle of Sydney Harbour called Cockatoo Island. Which was famous for it's wild nights, and unloading hundreds of drunk people off the Ferrys back at Circular Quay. Stefano recounts the incredible time they had a New Years Eve party watching the fireworks, which went on for so long, the bartenders had to sleep on the island overnight, then have a shower and get back to work the next day. Come to 2015, and Maybe Frank was in construction with a lot of hype around it and when it opened, this unique pizza and cocktail place has been packed ever since. So busy in fact, that another Maybe Frank was opened in Randwick. After years of perfecting the pizza culture, Stefano Catino, along with co-owners Vince Lombardo and the creative director of Maybe Frank, Andrea Gualdi, set to step outside of the kitchen and pursue a passion project in the bar. After Andrea won the World Class Australian Bartender of the year in 2017, they knew it would happen sooner or later.In January 2019, the 1950's Hollywood inspired cocktail bar Maybe Sammy, was born and at the end of 2019 when it was announced as the 43rd best bar in the world and the best bar in Australia by the Worlds 50 Best... it was their busiest time on record. Recently in October 2020, Maybe Sammy was awarded the Michter Art of Hospitality award for providing the best hospitality experience in the world as rated by 500 members (250 males, 250 females) around the world. Stefano and the team couldn't have been more chuffed and reminded them of what they had, where they could go and to never stop pushing for their dream in hospitality. The future of the Maybe Sammy and Maybe Frank team is looking bright, with more venues potentially on the way. So be sure to grab a drink and tune in to this episode of Roots Podcast and follow @roots_hospitality on Instagram for the latest guest info and soundbites. Music by Charlie Fester.

Joanna Hunkin – Gourmet Traveller

Play Episode Listen Later Oct 23, 2020 61:08

Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what Joanna Hunkin did before she became editor at Gourmet Traveller. Enduring these high-pressure situations meant she wasn't too shaken by her first year at the magazine – which has been incredibly eventful and challenging, and involved her relocating from Auckland to take up the role. On her very first day on the job, at the Restaurant Awards at Bennelong last year, she was handing out honours to chefs Ben Shewry and Kylie Kwong. Then, as the pandemic hit, she found herself having to produce a magazine under lockdown – a tricky feat, given that photo shoots, recipe testing and other group activities are key to Gourmet Traveller's coverage. Her team used some leftfield ideas to complete cover shoots and other editorial work while socially distancing! We talk about some of the most memorable stories that have run in the magazine in the past year as well as relevant topics such as "authenticity" in food and how chefs feel about dealing with dietary requirements (from diners who claim they can't consume anything "shiny" or beginning with the letter 'A' to legit allergies to gluten and wheat – I wrote about this for the October issue of Gourmet Traveller). We also cover her early days in Hong Kong (where her mother fed her microwave bacon!) as well as Joanna's return to the city later in life, where she dined at secret restaurants hidden inside Hong Kong's high-density apartments. Joanna also chats about her top three Australian restaurant experiences of the past year, as well as her favourite dining spots in Auckland.

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Ep. 14 Malcolm Greenwood (Malcolm Greenwood Ceramics)

Play Episode Listen Later Oct 9, 2020 33:34

When Lennox Hastie popped into the studio for the first time explaining that he was in Australia looking for a place to host his first restaurant, Malcolm remembers not thinking too much about the whole thing and when Lennox came back 12 months later, Malcolm had completely forgotten who he was. Fast forward to 2020, and the relationship between a chef and potter has developed so much so, that Malcolm's craftware was featured and used in the new Lennox Hastie Chefs Table documentary series, BBQ. A moment Malcolm remembers, was spent celebrating in the backyard with friends and family. But Malcolm's journey started full time back in 1990, after leaving the corperate world behind to pursue Pottery. It has had it's ups and downs, including dealing with the dry up of local ceramics due to cheaper asian exports in 2006-08, which lead to Malcolm reaching out to different clientele in Sydney. This led to the eventual strong relationships between Brent Savage and Peter Gilmore, making Malcolm involved in the craftsmanship behind restaurants including Bentley restaurant, Firedoor, Quay, Bennelong and much more. We sit and chat about his early life and influences growing up in America, how restaurants collaborate with him, and the future of pottery in Australia during this unwavering time. It's a great light chat about Malcolm's consistent ambition to make his passion work, so be sure to tune in. Music By Charlie Fester. Follow @roots_hospitality on instagram for more on the latest guest and soundbites.

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Ep. 11 Parker Blain (Food & Lifestyle Photographer)

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Play Episode Listen Later Sep 18, 2020 61:27

After an intense fashion photo shoot in New York came to a crashing end, leaving Parker in a wheelchair and off work for 11 months, he had to come home and re-think about the direction his photography career was heading. He knew the fashion industry in Australia isn't at the same scale as the U.S. so food was his next best bet. He came back to Australia where he began shooting for Broadsheet and Concrete Playground and for restaurants like Hartsyard, the Vue De Monde group and Stokehouse. Currently stuck in Melbourne during the intense lockdown, Parker and I chat over the phone about the changing culture of food photography between the 'old school' and 'new school' photographers, with the recent boom in food bloggers who are creating a divide in what some restaurants really expect from professional food photographers. We chat about the pressures of maintaining a food and lifestyle photography business during COVID19 and how restaurants are having to work around the issue of putting out recent content while adherring to the stage 4 lockdown currently in Melbourne. His latest project (as of September 2020), which was funded by the City of Melbourne, explores the daily lives of people already suffering from compromised immune systems, in a time where social distancing and personal health is at the utmost of importance.http://www.sissyscreens.com/photography/photography-series-invisible-project/ Be sure to tune in, it's a great reflective chat about the early ambitions and passions of a photographer having grown up in Australia, Singapore and Hong Kong. The Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to support and rate restaurants ever since. Music by Charlie Fester.

BONUS - Ep 142 GLT's.

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Play Episode Listen Later Sep 4, 2020 15:33

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Good Local Tips for Ep 142.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.SHOW NOTESKevin Murphy’s Retouch.Me Spray available HERE.Corrie’s interview with Leigh Sales is available to view HERE. Caro recommends Ray’s Hard Seltzer available HERE.Dyson’s new air wrap is available HERE. Listener Sally Anne Howe recommends ‘Echo in the Canyon’ on Apple TV available HERE.Listener Mff D recommends checking your local library membership – they give you free access to the RB Digital App for Ipads. Free access to over 300 latest and back issue magazines including Delicious, Gourmet Traveller and Taste etc.To check out Corrie’s Father’s Day Gift Guide – head to www.mybookshop.com.au HERE.Listener Joanne van Homrigh recommends Thug Kitchen (eat like you give a %^*%) . Details HERE.Caro’s just planted a Buddah’s Hand citrus tree – more details about this unusual fruit HERE.and a Cape Chestnut Tree – more info HERE.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

21 - Michelle Bishop on the unpredictable but incredibly satisfying road to remarkable short-term accommodation management success

Hosting With Heart

Play Episode Listen Later Aug 24, 2020 60:39

Mother of four Michelle Bishop has achieved more than most could dream of before the age of 40. Along with qualifications in interior design and business administration, she not long ago qualified as a licensed estate agent in preparation for the long-awaited opening of her and her builder husband Tom's most ambitious property development project to date, the stunning Bangalay Luxury Villas and Restaurant in New South Wales' Shoalhaven Heads. Now almost two years into overseeing the day to day management of Bangalay, she's widely viewed as one of the most successful short-term accommodation operators in the country, having attracted a spectrum of print and digital PR since opening Bangalay from the likes of Gourmet Traveller, Vogue Magazine and Urban List. But it hasn't all been smooth sailing for Michelle. The devastating loss of her Mum 5 years ago necessitated the shelving of her life and career plans for a year, where she took some much-needed time out to travel around Australia with her family and reaffirm her priorities. A journey that ultimately cemented in her mind the importance of staying true to yourself.

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Episode 18 On The Business of Cooking, Following Up Huge Successes and Writing a Second Book , an Interview with Julia Busuttil Nishimura

My Daily Business Coach Podcast

Play Episode Listen Later Aug 5, 2020 42:00

When Julia Busuttil Nishimura released her debut book, Ostro, she didn't expect to win acclaim from famous food personalities like Jamie Oliver and Nigella Lawson as well as be short-listed for the 2018 ABIA ‘Illustrated Book of the Year' and Gourmet Traveller's ‘Best Food Books for 2017.' Four years later, she is now preparing for the release of her second highly-anticipated cookbook, A Year of Simple Family Food. In this lovely interview with Julia, learn more about the success of Ostro, her life before becoming a cook and an author and how she runs her business today. Topics discussed in this episode: Introducing Julia Busuttil Nishimura [1:54]Catching Up [3:57]How Julia Started Out As a Teacher [7:56]How Her Upbringing Influenced Her Career as a Cook and an Author [10:44]Why She Didn't Pursue A Food Career Immediately [14:03]How Long It Took Julia to Focus on Being a Cookbook Author [16:05]What are Julia's Tips on Taking Beautiful Shots for Food [17:37]How She Got Famous Food Personalities Give Testimonials to Her Book [19:33]What Other Things/Factors Helped Her In Building Her Business [23:13]What Particular Business Element Did She Need To Upskill On [25:07]What Helped Her Push Through Doing An Instagram Live and Being More Active in Social Media [26:16]What She Felt Before Releasing Her First Book [28:42]Her Advice For Her Younger Self [34:05]A Year of Simple Family Food Release [36:50]Where Does Ostro Come From? [37:42]Resources mentioned in this episode:Ostro Blog [2:19]A Year of Simple Family Food [2:28]The Cook's Companion by Stephanie Alexander [15:49]Transcript:Find a full transcript at mydailybusinesscoach.com/podcast/18

Adam Liston (Shobosho) - Here, there, everywhere

Deep in the Weeds - A Food Podcast with Anthony Huckstep

Play Episode Listen Later Jul 15, 2020 30:13

The pandemic has forced operators to do whatever they can to survive, and others do things they never imagined. With the restaurant shut and the world spinning out of control Adam Liston (Shobosho) launched an initiative to feed medical professionals, another to feed homeless people, and even opened a new restaurant – ShoSho.https://www.instagram.com/adam_liston/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/

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Judy Sarris - Gourmet Traveller Wine

The Wine Show Australia

Play Episode Listen Later Jul 11, 2020 24:25

Simon Nash speaks with GT Wine Editor Judy Sarris about the Winemaker of the Year 2020 award and the ways the industry is adapting to restricted travel. @gtwinemag #gtwine

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Ep 130 - 'Back On The Nag'

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Play Episode Listen Later Jun 3, 2020 55:22

Join Caroline Wilson and Corrie Perkin for Episode 130.TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.This week Corrie and Caro discuss the death of George Floyd and the unfolding unrest in the USA, the 'revival of the suburban dream' as written about by demographer Bernard Salt, set some new monthly challenges and look at what items were selling like hot cakes during coronavirus lockdown.Caro has a 'Crush of the Week' on historian Jenny Hocking who continues to fight for the release of the letters between Buckinham Palace and the Australian government during the 1975 Whitlam dismissal.In BSF Corrie's been reading Hamnet by Maggie O'Farrell (available at MyBookshop), on the screen we're loving Mrs America and Belgravia, plus Caro shares a recipe for Spice Cake (see the June edition of Gourmet Traveller for the recipe).Plus the Queen is back on the nag, we talk about the Space X launch and much more.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

Sali Sasi (Leigh St Wine Room) - Buy the ticket, take the ride

Deep in the Weeds - A Food Podcast with Anthony Huckstep

Play Episode Listen Later Jun 1, 2020 30:29

As restaurants began to open up with limited seats again the dreaded ‘no shows’ reared its head and left restaurants reeling. Given we happily pay for tickets to the movies, footy or a concert Sali Sasi (Leigh Street Wine Room) believes it’s time to rethink the booking model for restaurants.https://leighstreetwineroom.comhttps://www.instagram.com/leighstreetwineroom/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (The Producer)https://www.instagram.com/foodwinedine/

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Ep 104 CEO Food and Wine Victoria and Former Editor for Gourmet Traveller Magazine, Anthea Loucas Bosha

Innovator Diaries - Diarios de Innovadores Podcast

Play Episode Listen Later May 25, 2020 42:37

Today’s guest is a renowned editor for one of the finest travel magazines in the country. She is a hardworking leader who takes pride in her ability to connect with others. Anthea’s career has blossomed and allowed her to create events and experiences that delight many. Meet Anthea Loucas Bosha.

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Neil Perry (Rockpool Dining) - the week that changed everything

Deep in the Weeds - A Food Podcast with Anthony Huckstep

Play Episode Listen Later Mar 25, 2020 23:27

Chef Neil Perry joins us to discuss the impact of COVID-19 on his restaurants, staff, suppliers, and the industry as a whole.

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Juliet Burnett part one

Delving into Dance

Play Episode Listen Later Mar 4, 2020 41:50

Juliet Burnett grew up in Sydney, while spending considerable time in Indonesia. Dancing was in Juilet’s blood; her grandmother, was the Sultan’s star dancer at his court in Jogjakarta. At the age of 5 her parents enrolled her in ballet school to see if she took after her grandmother. Later Juliet studied at The Australian Ballet School, before joining the company in 2003. Juliet has worked in creations by Wayne McGregor, Stanton Welch, Alexei Ratmansky, Krysztof Pastor, Nicolo Fonte, Maina Gielgud, Rudolf Nureyev, Peggy van Praagh, Matjash Mrozewski, Stephen Baynes, Gideon Obarzanek, Graeme Murphy and Stephen Page. In mid-2015 Juliet left The Australian Ballet after her final show as Giselle. She left to become a freelance dancer performing in Australia and Indonesia, working with a range of people including Melanie Lane, a childhood friend. In 2016 Juliet made the move to Europe to join Ballet Vlaanderen, Belgium's premier dance company, under the directorship of renowned choreographer Sidi Larbi Cherkaoui. Since 2016 Juliet has been a First Soloist with Ballet Vlaanderen, where she has had new creations made for her by Édouard Lock in The Heart of August and The Heart of August ... continued and Sidi Larbi Cherkaoui in his Requiem. Other roles include the title role in Akram Khan’s Giselle, in William Forsythe's Approximate Sonata and Workwithinwork, Pina Bausch's Café Müller, in Benjamin Millepied’s Bach Studies, as Marguerite in Jean-Christophe Maillot's Faust, as Queen Fabiola in Jeroen Verbruggen's Ma Mére L'Oye, Trisha Brown’s Twelve Ton Rose, in Alexander Ekman’s Joy, in Sidi Larbi Cherkaoui's Firebird, Memento Mori, Exhibition and Fall, and the Snow Queen in Demis Volpi's Nutcracker. In 2017 she danced as Guest Artist with Dutch National Ballet, in Remi Wortmeyer's new creation, Passing Shadows. Juliet is also a writer, having been a regular contributor for Dance Tabs, MDM Dancewear's website and The Australian Ballet's blog Behind Ballet. She has written for other publications including Vogue Australia, Dance International and Gourmet Traveller magazines. With such an extensive career and so many interesting things to talk about this interview is presented in two parts.

Juliet Burnett part two

Delving into Dance

Play Episode Listen Later Mar 4, 2020 24:04

Juliet Burnett grew up in Sydney, while spending considerable time in Indonesia. Dancing was in Juilet’s blood; her grandmother, was the Sultan’s star dancer at his court in Jogjakarta. At the age of five her parents enrolled her in ballet school to see if she took after her grandmother. Later, Juliet studied at The Australian Ballet School, before joining the company in 2003. Juliet has worked in creations by Wayne McGregor, Stanton Welch, Alexei Ratmansky, Krysztof Pastor, Nicolo Fonte, Maina Gielgud, Rudolf Nureyev, Peggy van Praagh, Matjash Mrozewski, Stephen Baynes, Gideon Obarzanek, Graeme Murphy and Stephen Page. In mid-2015, Juliet left The Australian Ballet after her final show as Giselle. She left to become a freelance dancer performing in Australia and Indonesia, working with a range of people including Melanie Lane, a childhood friend. In 2016, Juliet made the move to Europe to join Ballet Vlaanderen, Belgium's premier dance company, under the directorship of renowned choreographer Sidi Larbi Cherkaoui. Since 2016, Juliet has been a First Soloist with Ballet Vlaanderen, where she has had new creations made for her by Édouard Lock in The Heart of August and The Heart of August ... continued and Sidi Larbi Cherkaoui in his Requiem. Other roles include the title role in Akram Khan’s Giselle, in William Forsythe's Approximate Sonata and Workwithinwork, Pina Bausch's Café Müller, in Benjamin Millepied’s Bach Studies, as Marguerite in Jean-Christophe Maillot's Faust, as Queen Fabiola in Jeroen Verbruggen's Ma Mére L'Oye, Trisha Brown’s Twelve Ton Rose, in Alexander Ekman’s Joy, in Sidi Larbi Cherkaoui's Firebird, Memento Mori, Exhibition and Fall, and the Snow Queen in Demis Volpi's Nutcracker. In 2017 she danced as Guest Artist with Dutch National Ballet, in Remi Wortmeyer's new creation, Passing Shadows. Juliet is also a writer, having been a regular contributor for Dance Tabs, MDM Dancewear's website and The Australian Ballet's blog Behind Ballet. She has written for other publications including Vogue Australia, Dance International and Gourmet Traveller magazines.

Episode 87 - The Only National Restaurant Critic with John Lethlean

The Hospopreneurs Podcast

Play Episode Listen Later Feb 11, 2020 36:00

"John Lethlean is Australia's only national restaurant critic. A journalist by trade, John has written full-time about restaurants, food and the people involved with this exciting landscape since 1996, at publications including The Age, Delicious and Gourmet Traveller." (The Australian) The conversation traverses hospitality, media, technology and more.

Adriana Picker on burnout and mundane self-care practices

Routines & Ruts

Play Episode Listen Later Jan 12, 2020 47:56

Adriana Picker has a career many illustrators would pine for – she’s illustrated four books, held numerous exhibitions of her illustrations and paintings, and her list of clients includes Vogue, Gourmet Traveller, Mecca Cosmetics, and T2.Despite the impressive bio and dream projects, Adriana opens up about a particular variety of creative rut that can be spurred on by doing the thing you love to a point of exhaustion.Adriana is candid about the privileges and pitfalls of working on dream projects – and shares how she had to return to the mundane, ordinary, basic elements of self-care to rebuild after burnout.We talk about the book writing process, seasonal routines, saying no, productive rest, and whether you’re in the ebb or the flow, the winter-fallow or the blossoming spring – it’s all relevant and important to the creative process.Extraordinary Findings:– Pre-order Petal: The world of flowers through an artist’s eye by Adriana Picker – Bird by Bird by Anne Lamott– Follow @adrianapicker on Instagram* * *To stay tuned, please subscribe or follow the podcast on your preferred listening platform and leave a review on iTunes.You can also sign up to the Extraordinary Routines newsletter, or follow along at @extraordinary_routines on Instagram.Special thanks to: Nelson Dore for the theme music, Scott Stronach for editing, Ellen Porteus for the cover art.

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Ep 104 - 'Great To Take Out, Bugger To Get Home'

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Play Episode Listen Later Oct 11, 2019 52:02

Join Caroline Wilson and Corrie Perkin for Ep 104. We kick off with an October Challenge update, analyse the coverage of the workplace relationship between magistrate Rodney Higgins and his substantially younger clerk turned fiance and Caro gives us an update on what's happening in the AFLW. In BSF Corrie's been reading Maybe the Horse Will Talk by Ellioy Perlman (available HERE). Caro rather enjoyed the film adaption of Donna Tartt's The Goldfinch and she shares a recipe for a Summer Vegetable Salad with Mint and Lemon Dressing from Gourmet Traveller (see recipe below). Corrie's 'Crush of the Week' is on wonderful book lovers who support independent bookstores (like hers) and she's Grumpy about the prospect of having to move house AGAIN! In '6 Quick Questions' we chat biopics and Renee Zellweger, journos bagging fellow journos, 50 years of Monty Python's Flying Circus, the issues that may dampen the success of Aussie flick Ride Like A Girl and get the low down on 'cleanfluencers'. Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well. Visit Vitalsmarts.com.au/dstm to find out more. To listen and subscribe to The Outer Sanctum podcast click HERE. For videos and pics make sure you follow us on Instagram @DontShootPod. Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE. Email the show via feedback@dontshootpod.com.au Follow us on Twitter via @dontshootpod 'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia. Summer Vegetable Salad with Mint and Lemon Dressing (from Gourmet Traveller) 2 cobs of corn 16 zucchini flowers, trimmed and halved lengthways 3 bunches of asparagus, trimmed sliced diagonally into 4cm pieces 200 gm podded peas Mint and lemon dressing ¼ cup loosely packed coarsely torn mint leaves 2 green onions, coarsely chopped 2 cloves of garlic, coarsely chopped 2 tbsp coarsely grated lemon rind 60 ml lemon-infused extra-virgin olive oil, such as Colonna Granverde (¼ cup) 60 ml lemon juice (¼ cup) 2 tbsp white wine vinegar Using a sharp knife, cut corn kernels from cobs, trying to keep in clusters. Blanch corn in boiling salted water for 5 minutes or until tender, refresh in iced water and drain. Blanch zucchini flowers for 2 minutes or until tender, refresh in iced water and drain. Blanch asparagus for 2 minutes or until tender, refresh in iced water and drain. Blanch peas for 5 minutes or until tender, refresh in iced water and drain. Arrange vegetables on a platter. For mint and lemon dressing, combine mint, green onion, garlic, lemon rind and 2 tsp sea salt in a mortar, and using a pestle, pound to a coarse paste. Transfer to a small bowl, add olive oil, lemon juice and vinegar and season to taste with sea salt and freshly ground black pepper. Drizzle dressing over vegetables and serve immediately.

Episode 45- Joanna Hunkin

The Self-Love Club®

Play Episode Listen Later Sep 30, 2019 76:05

At high school Joanna Hunkin assumed she would become a lawyer but decided to study Communications majoring in journalism. Since then she's had a stellar career working for The NZ Herald, TVNZ, moving into a management role as Head of Entertainment and has recently moved to Sydney for her latest role as Editor of Gourmet Traveller. Joanna's life and career story is really interesting and in this episode she gives us so much helpful advice around negotiating contracts, how to operate in a corporate world and knowing your worth. We're so lucky to have Joanna Hunkin on The Self-Love Club Podcast Find Joanna @hunkies_news on Instagram Keep up with The Self-Love Club: follow @belcrawford and @selfloveclubpodcast on Instagram Find The Self-Love Club blogs and resources at belcrawford.com

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Mike Bennie - #002

Real Wine People

Play Episode Listen Later Sep 10, 2019 43:45

Mike Bennie is one of the most influential wine-writers in the world today. Co-founder of Rootstock Sydney, Wine writer for many wine publications including Gourmet Traveller, Editor of Winefront, co-owner of P & V Wine Cellars in Newtown & Brian Wine

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Jordan Toft – Bert's, Coogee Pavilion, Bar Topa, The Collaroy

Play Episode Listen Later Aug 11, 2019 71:00

Jordan Toft has been a chef for Saudi royalty and he's run a chalet in the Haute-Savoie in the French Alps. In Sydney, he's known for his work at Bert's (which was nominated for New Restaurant of the Year in the last Gourmet Traveller restaurant awards), The Collaroy, Bar Topa and Coogee Pavilion. His next venture – a restaurant on the middle floor at Coogee Pavilion – has been more than four years in the making. Jordan started his career as a teenager and has since worked with many great chefs (he was mentored by Peter Doyle during an influential stint at Est). His career has sent him to Italy and France – and we spend a lot of this conversation talking about Europe because a) Jordan had one of the best meals of his life at Michel Bras's restaurant in Laguiole, France (the lunch he ate preceding it is pretty hilarious, BTW) and b) because Jordan and I recently went on a Eurail trip that zipped through Spain, France and Switzerland. We talk about the highlights of travelling via train carriages through this part of the world while flexing a Eurail pass. Some of the memorable experiences we had included eating at Llet Crua, in Barcelona (a cheese shop that specialises in revived Catalan cheeses); foraging for wild Spanish flowers and herbs on the Costa Brava coastline with Evarist March (a "gastrobotanist" who works with the acclaimed El Celler de can Roca); eating desserts inspired by old books and Game of Thrones at Rocambolesc (the gelato parlour run by Jordi Roca, the world-renowned pastry chef); Jordan running into a strangely familiar face at a traditional Lyon restaurant; and taking ultra-scenic trains around Lake Geneva, including the GoldenPass Classic "Belle Epoque" trip up a Swiss mountain to eat mushroom fondue and see Gruyère cheese being made from two-hour-old milk at Le Chalet. Oh and there's the time Jordan bought 150 euros of jamón and schlepped it through two entire countries, too! This was a fun country-hopping conversation. Thanks to Eurail and Example's Rebecca Gibbs for making the aforementioned trip possible! You can see my Instagram Story highlights of the trip here (featured are some of the places that Jordan and I chat about during the podcast).

Luke Burgess – Only In Tokyo

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Play Episode Listen Later Jun 29, 2019 38:35

Tokyo isn't the most obvious place to seek out pizza, but the wood-fired slices here are better than anything you'd find in Italy. That's what chef Luke Burgess believes – and it's a case he makes in Only In Tokyo, the new book he's co-authored with fellow chef (and Japan-o-phile) Michael Ryan. In the podcast, we really nerd out about Tokyo's best pizza spots (from the life-changing Savoy to new favourite Pizza Studio Tamaki, both photographed by Luke for the book). We also talk about the book's other Tokyo highlights (from the city's best egg sandwich to a truly next-level kaiseki restaurant), as well as discoveries that aren't documented within its pages – from a four-seater noodle joint hidden behind a pastry shop to a Norwegian-inspired bakery in a traditional part of Tokyo. (The Japan talk begins at the 16:29 mark.) We retrace Luke's fascinating career path, too: from his start at Tetsuya's, his time at Noma (where he bumped into Ben Greeno) and the launch of his memorable restaurant, Garagistes – along with the opening of MONA, it helped usher in a new wave of interest in Hobart. He talks about how he ended up buying $17,000 worth of lamb for the restaurant and why he closed Garagistes (despite being awarded Best New Talent by Gourmet Traveller). Outside of his guest chef appearances (he recently turned The Dolphin into a falafel joint), he's currently working on a Tasmanian farm – so he has good recommendations for dining in Hobart and beyond (to add to his extensive Tokyo-visiting suggestions)! PS Shout-out to Trisha Greentree and the crew at 10 William St for letting us record this podcast upstairs at their ace wine bar. PPS If you're keen for a signed, personalised copy of Only In Tokyo, check out Luke's online shop.

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Momofuku Seiobo: Finding Freedom in Food | The Dave Chang Show

The Dave Chang Show

Play Episode Listen Later May 7, 2019 65:42

It's difficult to describe Momofuku Seiobo without it sounding a little odd. The three-hatted restaurant is located inside a massive casino in Sydney, Australia. Named after a Japanese goddess, it serves Caribbean cuisine using Australian produce. It's also widely considered one of the country's top restaurants—it's currently ranked the no. 2 restaurant in all of Australia by Gourmet Traveller. Dave speaks with executive chef Paul Carmichael and general manager Kylie Javier Ashton on how the Seiobo team broke through with an atmosphere of freedom and independence.

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Anton Forte Episode

Ananas

Play Episode Listen Later Mar 19, 2019 96:14

In this episode we have Anton Forte joining us – Anton is the founder and owner of the infamous Swillhouse group of bars and restaurants which now counts a total of 5 venues in Sydney. Bar nerds are bound to have heard of his first venue, Shady Pines Saloon as well as his famous whisky and cocktail bar Baxter Inn which has won numerous awards and also made it into the top ten list on the World’s Best 50 Bars. Foodies will no doubt know of Hubert, a two hat restaurant in Sydney CBD which won Gourmet Traveller’s Best New Restaurant of the Year.

#041: The Influence of Media on Our Happiness and How to be Happy in the Digital Age with Lisa Portolan

The Alchemized Life

Play Episode Listen Later Mar 18, 2019 74:34

This week on The Alchemized Life we welcome Lisa Portolan, a writer from Sydney, Australia. In this week's episode we talk about the genesis of happiness and when we start to desire it and why. Her second book, Happy As, was published by Echo in Melbourne (2018) and has sold over 5,000 copies. Based on her PhD topic it examines the genesis of happiness. Is it an authentic emotion or a constructed one sold to us by the mass media? She currently writes for Ten Daily and The Guardian. She has previously written for the Australian Financial Review, Huffington Post, Mamamia, Gourmet Traveller and Vogue Australia. Lisa has been featured on the Today Show, Sunrise and The Drum (television), as well as in the Australian Financial Review and the Daily Telegraph. She speaks fluent Italian and undertook her dissertation (on the socio-cultural phenomenon of a European punk-group) in Bologna (Universita degli Studii), Italy. She is also an accredited yoga and meditation instructor. She has spent over ten years working in marketing and communications and lives in Sydney. She is a Group Account Director at the international marketing company, Herd MSL. She lives in Paddington with her husband and daughter. Today, we discuss how advertising and the media impact our views of happiness in the digital age. We will also discuss if we tend to confuse happiness with meaning and purpose. This week's sponsors: Athletix CBD Oil: Use code ALCHEMIZED15 on their website. Modern Fertility: Get $20 off your first kit by visiting their website here. (Code applied automatically) Cove: Get your first month free by visiting their website here. Find out more about Lisa Portolan: WEBSITE | INSTAGRAM Mentioned: Purchase Lisa's book Happy As HERE Let us know you're listening to this episode by taking a screenshot of this episode and tagging @TheAlchemizedLife and @LisaPortolan in your insta stories. Be sure to rate and review for a chance to receive a shoutout on an upcoming episode! Apply for Ava's Group Mentorship program here. Visit www.AvaJohanna.com

Ronni Khan AO (Mar 2019) - CEO and Founder of Oz Harvest

Voice For A Worthy Cause

Play Episode Listen Later Mar 17, 2019 55:29

Peers in Philanthropy Forum with Ronni Kahn AO, CEO OzHarvest, hosted by Baillieu. 15 March 2019. Ronni Khan is the CEO and Founder of OZ Harvest. Driven by a determination to find purpose in her life, the simple act of rescuing good food and delivering it to people in need quickly caught on, and in 2004 OzHarvest was born. Ronni Kahn is renowned for her boundless energy, infectious enthusiasm and not taking no for an answer! Her ability to inspire and motivate everyone she meets has seen OzHarvest grow from humble beginnings to become Australia’s leading food rescue organisation. Her journey in the fight against food waste became the feature of an independent film Food Fighter and in 2019 she was appointed Officer of the Order of Australia. Awards recognising her achievements include: Officer of the Order of Australia (2019) Boss Magazine Top 21 True Leaders (2017) Gourmet Traveller’s Outstanding Contribution to Hospitality (2017) Griffith University’s Doctor of the University (honoris causa) Australian Local Hero of the Year (2010) In this episode, you will hear a reference to a video trailer of the documentary about her journey, which you can view here

Caitlyn Rees – Cirrus, Fred's, Momofuku Seiobo

Food Bytes with Sarah Patterson proudly sponsored by Cheeselinks

Play Episode Listen Later Feb 15, 2019 80:46

How to make cider from 300-year-old pear trees, what it's like to work alongside Dan Barber at one of the world's best restaurants and how it feels scoring Gourmet Traveller's Sommelier of the Year award – Caitlyn Rees can give you a first-hand account of all of these standout experiences. When she was at Fred's in Sydney (where she served fascinating wines from the Adelaide Hills to Armenia), she was singled out by Gourmet Traveller as Australia's best sommelier in the magazine's 2018 restaurant guide. And because she won Melbourne Food and Wine Festival's Hostplus Hospitality Scholarship, she ended up doing time at three places on her worldwide wish list: Relae in Copenhagen (a Michelin-starred restaurant that upended her expectations about how chefs and wait staff should work together), Dan Barber's Blue Hill at Stone Barns in New York (her behind-the-scenes stories about this acclaimed restaurant are truly amazing) and helping Eric Bordelet in Normandy, the ex-Arpège sommelier who collects fruit from centuries-old trees to make his famously great cider. She also talks about the "rough red" that her grandfather made (and how it was her first encounter with booze), her time at Momofuku Seiobo (another wish-list job of hers), why she left Fred's (even though she loved working there) and what she's currently doing at Cirrus. Plus, a tragic story about suitcase wines and we hear her list of favourite places to eat and drink in Sydney (including the restaurant where she's spent practically all of her birthdays).

Kym Cartwright Gourmet Traveller

Play Episode Listen Later Feb 13, 2019 35:02

Kym Ferguson Cartwright is well known to Australian radio listeners following a successful career reading news and sport, most recently on the AIR News network. These days, Kym is based in Dallas, Texas, and spends a lot of time working in theatre productions across the country. Kym talks to us about her foodie experiences, good and not so good, as she makes her way around the United States. In Friday Food Poll news, we have the results of the Spag Bol vs Lasagne question -- Presented by Sarah Patterson & Kevin Hillier Food Bytes is proudly sponsored by CheeseLinks - Bringing cheese & yogurt making to your kitchen! www.cheeselinks.com.au Subscribe in iTunes!https://apple.co/2M43hOS Find us on Spotifyhttps://spoti.fi/2PPAoEB Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/ Twitter & Instagram - @sarahfoodbytes Producer - Steve VisscherMyPodcastHouse - 2019www.mypodcasthouse.com See omnystudio.com/listener for privacy information.

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Episode 1: Dawn Tan Lives and Draws her Art

Brown Girl in the Ring Podcast

Play Episode Listen Later Dec 13, 2018 40:08

Welcome to Episode one Season one of Brown Girl in the Ring! This week we kick off things with Dawn Tan. Dawn hails from Singapore and has been living, creating, and thriving in Melbourne, Australia since she was a fine arts student. You may have seen Dawn’s illustrations in publications such as Gourmet Traveller and Frankie Magazine or collaborations with fashion lines like Seed. We chat more about her work and her path to becoming a much highly sought after illustrator, educator, and business woman. More on episode one.

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Kylie Javier Ashton – Momofuku Seiobo

Gourmet Traveller's Set Menu

Play Episode Listen Later Sep 9, 2018 74:21

Kylie Javier Ashton has dealt with forged bookings and martini glass accidents; she's disguised Alex Atala with garbage bags, and endured countless people throwing up when she's been on the job (“you could see the frequency of the voms go up when the scampi dish was on” is one of the most memorable lines from this interview). Having survived all that, it's clear that she still loves her work and wants people to join the industry (as her involvement in Women In Hospitality, Appetite For Excellence and Grow shows). Kylie Javier Ashton got her start at Tetsuya's, when it was ranked in the Top 5 on The World's 50 Best Restaurants list. She's since become the award-winning restaurant manager at Momofuku Seiobo, which has been twice-named the best restaurant in Australia by Gourmet Traveller. Not a bad place for her to be, considering she didn't "even know how to carry plates" when she entered the industry. Kylie has many amazing stories to tell, and covers it all, from what it's like to actually work with David Chang, the background to Paul Carmichael's food at Seiobo and why she asks her staff to give presentations on Caribbean culture, and the reality of your restaurant being in two pieces in The New York Times: one by Pete Wells, the other by Besha Rodell. Plus: that memorable period running Duke Bistro with Mitch Orr, Thomas Lim and Mike Eggert (which followed her spell at Bentley Restaurant & Bar with Brent Savage and Nick Hildebrandt – the "hardest" place she worked). And let's not forget the time she also boxed in Cuba. I LOVED talking to Kylie for this interview and she drops some of the best lines I've heard (it's worth listening to this episode so you can discover why “I've just been out on Oxford Street with an eyepatch” and “I didn't realise I was Wolverine for so long" are two of the greatest things anyone has ever said on this podcast)!

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Inside Noma 2.0: a Gourmet Traveller exclusive

Play Episode Listen Later Feb 17, 2018 41:42

In an Australian exclusive and as part of just a handful of international media given access, Noma invited Gourmet Traveller to walk through the yet-to-open Noma space. Your tour-guide? None other than charismatic and visionary chef René Redzepi himself. Readers and listeners can join the tour in a special extended version of the Gourmet Traveller podcast, Set Menu out today.Split across seven buildings joined by glass and steel walkways, the restaurant is set in an urban farm next to a manmade lake, and will become a new restaurant every four months as the season shifts focus from seafood to vegetables to game.It’s an ambitious launch, with Redzepi gambling his reputation, his business and the livelihood of his team on a restaurant like no other. And the stakes are all or nothing, he says. Eleven buildings, 250,000 screws, 80 staff, 40 seats, a 10-week waiting list, $475 a head. “If it doesn’t work out, there’s nothing else.”

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Jock Zonfrillo - Orana, Bistro Blackwood

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Play Episode Listen Later Jan 19, 2018 45:45

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.

Learn how to drink whiskey from a master taster

Gourmet Traveller's Set Menu

Play Episode Listen Later Jan 14, 2018 29:30

Elizabeth McCall is a whiskey master taster, sensory scientist and Kentucky native. This week she sits down with Gourmet Traveller’s Pat Nourse and a few bottles of Woodford Reserve.

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Greta Wohlstadt, Restaurant Orana

By The Glass

Play Episode Listen Later Nov 7, 2017 28:13

Restaurant Orana is Gourmet Traveller’s 2018 Restaurant of the Year and Greta Wohlstadt is the manager. It is the first establishment outside of Victoria and New South Wales to win in over two decades. Greta joins us for Episode 15 to discuss the Orana's philosophical approach, the hospitality industry in South Australia and to explain her love for chicken mince. Theme music courtesy of Max Savage Image by By The Glass Recorded live at Mache Catch up via adelaidereview.com.au

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The best restaurant in Australia

Gourmet Traveller's Set Menu

Play Episode Listen Later Sep 5, 2017 23:28

In this episode we hear the incredible story of Orana, Gourmet Traveller’s new restaurant of the year. Through his food and his foundation Orana Chef Jock Zonfrillo is redefining what we think of as ‘Australian food’.

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Gourmet Traveller Editor-in-Chief Sarah Oakes

Mediaweek

Play Episode Listen Later Aug 25, 2017 28:26

Mediaweek's Kruti Joshi visited Sarah Oakes at the Bauer Media office on Park St in Sydney recently to talk about the changes coming to Gourmet Traveller, celebrity chefs, plus the evolution of food and travel.

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Ep 126, Jody Vassallo: When Your Diet Is Healthy But Your Work Habits Are Not

Karlosophies

Play Episode Listen Later Aug 8, 2017 71:51

Jody Vassallo trained as a Home Economist and has been working as a recipe writer and food stylist for the past 22 years. She has collaborated with many leaders in the food industry, including Bill Granger, Jamie Oliver (a ten year partnership!) and Donna Hay. Her work has been published in The New York Times, Sainsbury's magazine, Gourmet Traveller, Mind Food and donna hay magazine; she has worked at Murdoch Books, published for Marie Claire Style, and created books for French publisher Hachette Livre. In 2002 she started her own publishing company, Fortiori, to create recipes for people with specific dietary requirements like diabetes, coeliac disease and allergies. In 2003, her Fortiori Nutrition for Life series won the Gourmand World Food Media Award for Best Nutrition Series and in 2014, her book Beautiful Food won the award for Best Nutrition and Health Cookbook (Australia). Jody graduated from Institute of Integrative Nutrition as Health Coach in 2014 and now runs a successful online health coaching business where she works with women on a range of health issues. Using her extensive knowledge of food medicine she has had great success with clients suffering from depression, anxiety, insomnia, endometriosis, coeliac disease diabetes and weight related conditions. Jody also teaches regular yoga classes in Bangalow and owns a wellness retreats business called Rising Collective which runs retreats in Australia, Bali and Europe. Her 2016 event with Dr Libby Weaver, Balancing the Busy, was attended by over 200 local women. You can connect with Jody at http://jodyvassallo.com/

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373 - Guest Masterchef Nick Holloway of Nu Nu on how he's built an iconic Australian restaurant

The Small Business Big Marketing Podcast with Timbo Reid

Play Episode Listen Later Jul 18, 2017 48:52

Nick Holloway is the co-founder of Nu Nu, an idyllic restaurant in Palm Cove, Far North Queensland. He's also been a guest celebrity chef on the TV hit series MasterChef. Not only is Nu Nu ideally located right on the sand, it's also highly awarded with accolades including being ranked in Gourmet Traveller's Top 100 Australian restaurants for six years running. I first met Nick a few weeks ago in the middle of a cane field between Cairns and Port Douglas - he was cooking for 600 plumbers and electricians as part of a conference for the Laser Group at which I was a keynote speaker. Nick himself is a passionate foodie, so much so that he was chosen to be a guest chef on the top-rating reality cooking show Masterchef for the past two years. What that did for his personal and business brands? Well, you're about to find out. He's also a stickler for creating an unforgettable customer experience, and a brand people love and talk about for years to come. Topics we cover in great depth during our chat. In the cutthroat world of hospitality, Nick's list of achievements is impressive. But the marketing gold doesn't stop there, in this episode you'll also discover: Resident techspert Dale Beaumont from 52 Ways shares a great way to secure all your social media usernames I share another low cost marketing idea that'll help you get more love from your precious customers And we go back into The Small Business Big Marketing Show's vault, revisiting a past interview with a business owner who had her product featured at this year's Oscars! Here's what caught my attention from chatting with Nick Holloway of Nu Nu: Opportunities come from relationships, so spend time nurturing and building as many relationships as you can. If you want a place to start, then revisit that idea I shared recently about never eating along. I'll drop a link in the shownotes. I find Nick's amusement at the validation he got from being on Masterchef quite amusing! Getting a little media coverage can be so powerful. So look for opportunities - you could start by simply calling talk-back radio stations and contributing to topics of interest. Plus I've dropped a link to a past interview in the shownotes in which media ninja Sam Elam shared some great tips on getting free media. Run towards things, not away from them. Links & Resources mentioned: Nu Nu website Customer Reviews - How to get & use them effectively Search for an available username or domain and secure your brand across the internet. Interview with Kara Lauder of The Kader Boot Co. Please support these businesses who make this show possible: Dale Beaumont's 52 Ways – An amazing free 1-day live event for business owners where you'll discover 52 ways to boost your business profits. Seats are limited. Book now. Cornerstone – Save 70% off your running costs by offshoring to The Philippines. Book a free feasibility assessment now. If some thing in this episode of Australia's favourite marketing podcast peaked your interest, then let me know. Leave your thoughts below. May your marketing be the best marketing. See omnystudio.com/listener for privacy information.

Nikki To - Food Photographer

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Play Episode Listen Later Jul 3, 2017 50:11

Nikki To's first shoots involved helicopters – an interesting challenge as she's "kind of afraid of heights"! Becoming a food photographer was an unlikely progression from her original plans to be a human rights lawyer, but her eventual career path led to her work appearing in Broadsheet, Gourmet Traveller, Qantas' inflight mag and even Swedish "Gourmet" magazine. After assisting industry veterans such as Daniel Boud, Petrina Tinslay and Anson Smart, she went solo: framing portraits of famous chefs (Jamie Oliver, Marco Pierre White) and local talents (she's taken possibly the best-ever picture of Mitch Orr, ever). She's ended up directing her lens at the tabletops of acclaimed local restaurants (Automata, Quay), as well as shooting New York during a hurricane. We talk about the weird tricks and props that are used in photo shoots (lube, steaming tampons) as well as the extreme lengths (or heights) she's gone to, to get an amazing shot. Think awkward positions with Adriano Zumbo or enduring freezing waves to shoot Nic Wong underwater. Plus: her favourite places to eat and drink in Sydney, how to get a good shot when people don't like having photographs taken of themselves, and her advice for getting into the industry. Look out for Nikki's work on Instagram, online and also via her new business, Buffet, which she's set up with her former Broadsheet editor, Sophie McComas.

Lauren Eldridge - Pei Modern, Marque

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Play Episode Listen Later Dec 17, 2016 49:48

In the last year, Lauren Eldridge has worked at the world's best restaurant (Massimo Bottura's Osteria Francescana), impressed the greatest living Italian chef with fairy bread and a punch to the face, whipped dessert with ropes in India and rolled croissants in Paris with Guy Savoy, the 'magician of French cuisine'. Not bad for someone who thought she'd end up with a psychology career (and occasionally forgot to add key ingredients in her cakes). While working at Marque restaurant as pastry chef, Lauren won the 2016 Josephine Pignolet Young Chef of the Year award - and she ended up at Italy's Osteria Francescana as part of her prize. During her time there, the restaurant took out the top spot on the World's 50 Best Restaurants list and Massimo Bottura was also given the keys to the town of Modena. She also got hit in the face by a colleague and ended up inadvertently bleeding from the nose while casually chatting to Massimo Bottura. So, she definitely had a memorable time in Italy. While Lauren was away, Mark Best announced the closure of Marque and the 17-year-old restaurant finished with a final service of alumni chefs (an all-star line-up that included the likes of Dan Hong, Dan Pepperell, Brent Savage, Daniel Puskas and other talent that Mark mentored). Although Marque has closed, Lauren is now working with Mark again at Pei Modern at Sydney's Four Seasons hotel. She's brought over her Honeycomb and Cultured Cream dessert (which Gourmet Traveller placed on their ‘Hot 100' list for 2015) and takes credit for some impressive not-so-typical dishes at Pei Modern, like the salted liquorice cake and molasses ice cream. Perhaps one day we'll see a version of the fairy bread dessert she presented to Massimo Bottura on the menu. In this podcast, she also talks about what it was like to be mentored by Mark, the irony of making desserts when she doesn't have a sweet tooth and her recent culinary adventures around the world. Plus, where she likes to eat and drink in Sydney.

Episode 44: Very Occasional Coarse Language (with Sue Dyson And Roger McShane)

Play Episode Listen Later Nov 3, 2016 54:06

While in Hobart, Levins visits two of the most beloved figures in the Australian food scene - Sue Dyson and Roger McShane. Best known for importing French natural wines through their business Living Wines, Sue and Roger have been writing about food and wine for 30 years, for almost every publication, including Gourmet Traveller (they were the Tasmanian editors for years) and their own website, Food Tourist, one of the earliest Australian food websites, predating the blog boom. Find out how Sue and Roger got started writing about food, why they're drawn to natural wines and how they avoid stale tastes and opinions as they get older. - The Mitchen is a podcast about food in Sydney, hosted by Andrew Levins and Mitch Orr. Get in touch with us to ask us a question or tell us to start reading something we're missing out on. Email us at themitchenpodcast@gmail.com or find us at facebook.com/themitchen. If you like what you hear, please leave us a nice review on iTunes! See acast.com/privacy for privacy and opt-out information.

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Glen Goodwin - Bentley, Monopole, Yellow

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Play Episode Listen Later Sep 29, 2016 89:53

The band Kiss has played a surprising role in Glen Goodwin's career. A love of the group led to his first job, as delivery boy to restaurateurs such as Neil Perry. It also played a pivotal part in how he ended up in New York. He worked there for 12 years – with bosses such as Bobbie Flay and Wylie DuFresne – in a pre-gentrified Manhattan that had drug dealers on every corner. During this ultra-eventful time, Glen also ended up being quoted in a story called ‘Hey, Is That Sommelier Old Enough To Drink?' in the New York Times. That wasn't his only memorable overseas stint. In Paris, Glen impersonated his brother – so he could land a job at an Australian-themed pub. Spells in his home country have been pretty adventurous, too. After returning to Sydney in 2008, Glen ended up at Bentley Restaurant and Bar, where he became co-owner and lived through some incredibly late and rowdy work hours. In 2013, he helped them relocate the restaurant from the original Surry Hills site to the new Radisson Blu site in the CBD, which involved personally shifting $500,000 worth of wines. In 2012, he helped open their second venue, Monopole, which recently was awarded Best Wine List and two hats in the Good Food Guide. Glen was also nominated as Maître d' of the Year in the latest Gourmet Traveller awards. Glen is also co-owner of Yellow, a one-hatted restaurant which started serving all-vegetarian dinner menus this February. In this podcast, he also talks about his incredibly rock ‘n' roll sommelier injury (and the best hospital emergency room in Sydney – take note), serving people who might drop $10,000 on wine, and his favourite places to eat and drink across the city.

Episode 38: The Mitchen Awards (kinda)

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Play Episode Listen Later Sep 20, 2016 35:50

Levins and Mitch reflect on the Sydney food awards season, going through the Good Food Guide and Gourmet Traveller award lists and agreeing, disagreeing and making completely unwanted suggestions about which chefs and restaurants they deserved to win in their eyes. - The Mitchen is a podcast about food in Sydney, hosted by Andrew Levins and Mitch Orr. Get in touch with us to ask us a question or tell us to start reading something we're missing out on. Email us at themitchenpodcast@gmail.com or find us at facebook.com/themitchen. If you like what you hear, please leave us a nice review on iTunes! See acast.com/privacy for privacy and opt-out information.

Episode 35: A Tad Too Salty (featuring Pat Nourse, Kylie Javier Ashton And Paul Carmichael)

Play Episode Listen Later Aug 29, 2016 65:14

The 2016 edition of Gourmet Traveller's Australian Restaurant Guide has just been released, so we sat down with Pat Nourse, Gourmet Traveller's chief restaurant critic and deputy editor, plus two of the people from the restaurant Pat named number one in the country: Momofuku Seiobo's general manager Kylie Javier Ashton and executive chef Paul Carmichael. Together we discuss the importance of restaurant reviews and guides (and the difficulties faced by putting one together), the challenges Paul had to overcome when taking over the kitchen at Seiobo and which is the best state for dining in Australia (hint: it's not NT). - The Mitchen is a podcast about food in Sydney, hosted by Andrew Levins and Mitch Orr. Get in touch with us to ask us a question or tell us to start reading something we're missing out on. Email us at themitchenpodcast@gmail.com or find us at facebook.com/themitchen. If you like what you hear, please leave us a nice review on iTunes! See acast.com/privacy for privacy and opt-out information.

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Ibrahim Kasif - Stanbuli, Porteno

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Play Episode Listen Later Aug 28, 2016 78:58

“The fire was creeping up on me,” says Ibrahim Kasif. “It was pretty scary.” He was working at Porteno when smoke began to billow through the atrium. He headed up to to the roof to check for problems – and found it seriously in flames. The building had to be evacuated, firefighters were called and the street was shut down. The Porteno fire was one of many incidents that delayed the opening of Ibrahim's first solo restaurant, Stanbuli. There were also the epic battles with council (which involved an expensive pre-DA that turned out to be useless) and the fact that the site – the amazing Marie-Louise Salon on Enmore Road – was so dilapidated that it wouldn't take much encouragement for the floor to collapse dramatically under your feet. Stanbuli, once it (finally!) opened, represented the Turkish food that Ibrahim grew up with – the fried eggplant that his grandmother would tease the family with, as well as the fish sandwiches and stuffed mussels that you'd find on the streets of Istanbul. There was not a stereotypical kebab or Turkish rug in sight – and the singular, highly personal menu makes Stanbuli a Sydney standout. Ibrahim talks about the long road to opening Stanbuli, the fascinating history of the Marie-Louise salon that used to be on the site (it's worth staying to the end to hear this), as well as the unexpected side effect of John Lethlean panning his lamb brain dish in an otherwise glowing review. (Despite that incidental thumbs down, Stanbuli has opened to great notices by everyone - from Terry Durack, Gourmet Traveller and beyond.) Plus, what it was like to work on a yacht as the chef for the ninth-richest man in Australia, the tough start to Ibrahim's career, and where he likes to eat and drink in Sydney.

Mike Eggert - Pinbone

Play Episode Listen Later Jan 1, 2016 50:13

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.

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Episode 2: Awards, Thieves, Vegies And The Floor

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Play Episode Listen Later Aug 29, 2015 68:03

Only one episode in and Mitch has been kicked out of his own kitchen - so we relocated to the downstars dining table at ACME and welcomed return guest Mike Eggert (Pinbone) plus new guests Danielle Alvarez (Merivale, ex-Chez Panisse), Rich Hargreave (Waterman's Lobster Co., ex-Momofuku Seiobo) and Cam Fairbairn (ACME) to a lunch that replaced food with passionate rants about the recent Time Out and Gourmet Traveller awards, having a dish stolen by another restaurant, the best vegetarian options in Sydney and the never ending battle between the kitchen and the floor. See acast.com/privacy for privacy and opt-out information.

Andrew Levins - The Dip