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We were all standing up and cheering the Christchurch City Council three years ago, when it flipped the bird at the Government over housing intensification. Because there was no way we were going to agree to three, three-story houses being built on one section. But I've changed my thinking. Eventually, the city council kind-of pulled its head in. But it's still dragging the chain a bit and wants more time before agreeing to what the Government wants. But one city councillor, at least, thinks we should stop dragging the chain, that we should get with the programme and allow this intensification to happen. And I agree with him. I think he's making a very good point. Maybe it's because my stance on intensification has eased since 2022, when the council told the Government in no uncertain terms that it wasn't interested in having three, three-story houses on one section. And I think Christchurch city councillor Andrei Moore is making a very good argument in favour of greater housing density. Saying that, if we don't let it happen, more and more houses will be built in places like Rolleston and Prebbleton. Which are not in Christchurch, they're in the Selwyn District, and that will mean more and more people travelling into the city every day, using Christchurch's roading infrastructure and not paying a bean towards it. Because they don't live in Christchurch city - they live in Selwyn. And he's saying we should stop kicking the can down the road and just get on with it. Instead of spending another year resisting it, we need to accept that greater housing density is here whether we like it or not. He says: “It's high time we wake up and deal with the reality of city growth.” And I couldn't agree more. And yes, that does mean that my stance on intensification has changed, and there's nothing wrong with that. The plan originally was to let developments with three, three-storey properties to be built on one section pretty much anywhere. But it was modified a bit. Modified to restrict this level of intensification to the central city, around shopping centres and what's described as "walkable distances" from core public transport routes. Which is still pretty carte blanche when you think about shopping malls and areas on core public transport routes. As far as shopping malls go, we've got the likes of the Hub Hornby, Riccarton Mall, Bush Inn, the Tannery, Barrington Mall, Tower Junction, Eastgate Mall, Merivale Mall, Northlands Mall, Fendalton Mall, the Palms, Homebase, and the Colombo. Which means intensification getting the green light in Hornby, Riccarton, Opawa, Barrington, Linwood, Merivale all the way up to Northlands, Fendalton, Shirley, Sydenham and Beckenham. And, if that's how it has to be, then I'm with Andrei Moore and I agree with him that we need to bite the bullet and get on with it. Because A: we've got a housing affordability problem in this country, and the quarter-acre section is a thing of the past. So, if you want your kids to be able to afford to buy their own place, it's not going to be somewhere with a big backyard. So we need more apartments and townhouses - the places you get with greater housing density. And B: population growth is real. The numbers aren't massive, but they're real and expected to continue in the upwards direction. The city's population is around 396,000. Last year it was 1.2% up on the year before. Over the last five years, population growth in Christchurch has averaged 1.3% annually. Before the quakes, it was declining. There was an especially large jump in 2023, when the population in Christchurch city increased by 2.7%. And city councillors pushing back on greater housing density in Christchurch are ignoring the obvious. That, yes, backyards are great. Yes, Christchurch is supposed to be the garden city. And yes, the people against intensification are most likely to be the people who can be bothered to vote. But, if they put all that aside, they'd see that their colleague Andrei Moore is being realistic. And I agree with him that it's time for Christchurch to stop pushing back on greater housing intensification. See omnystudio.com/listener for privacy information.
The Quicky news update for Wednesday, October 30th 2024 The Quicky is the easiest and most enjoyable way to get across the news every day. And it's delivered straight to your ears in a daily podcast so you can listen whenever you want, wherever you want...at the gym, on the train, in the playground or at night while you're making dinner. Want to try MOVE by Mamamia?Click here to start a seven-day free trial of our exercise app. CREDITS Host/Producer: Kimberley Braddish Audio Producer: Tegan SadlerBecome a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.
Until now, Level 6 has kept its secrets. The exclusive club in Australia's most powerful hospitality empire has long entertained celebrities, scions living off their parents' fortune. And the empire's own top executives. But an exclusive investigation by our mastheads reveals claims of exploitation of female staff. As one former manager said of Level 6, it was “one step away from being a brothel”. The company denies these allegations. Today, investigative reporter Eryk Bagshaw, on the staff across Merivale's venues, who describe a toxic culture of harassment, fear, and pressure to take drugs. And their fears of retribution which have kept them from speaking out. And a warning, today's episode contains mentions of sexual harassment. Support is available at 1800RESPECT (1800 737 732).Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.
Until now, Level 6 has kept its secrets. The exclusive club in Australia's most powerful hospitality empire has long entertained celebrities, scions living off their parents' fortune. And the empire's own top executives. But an exclusive investigation by our mastheads reveals claims of exploitation of female staff. As one former manager said of Level 6, it was “one step away from being a brothel”. The company denies these allegations. Today, investigative reporter Eryk Bagshaw, on the staff across Merivale's venues, who describe a toxic culture of harassment, fear, and pressure to take drugs. And their fears of retribution which have kept them from speaking out. And a warning, today's episode contains mentions of sexual harassment. Support is available at 1800RESPECT (1800 737 732).Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.
"And now I realise that that was the best education I ever could have got in how to write and how to be a writer."Tamzin Merivale Morning Everyone!Oh wow you guys are in for SUCH a treat with this podcast.
Experienced Director of Operations with over 14 years of hospitality experience and strong leadership skills. Diverse knowledge through roles of Server, Sommelier, General Manager and Licensee. Over 8 years at Merivale, one of Australia's leading Hospitality groups. Most recently moved to New York to work with Union Square Hospitality Group at The Modern followed by opening Ci Siamo, USHG's newest venue in New York City, as General Manager. Now overseeing multiple venues in Union Square Hospitality Group, as Director of Operations. Experience with leading large teams and multiple management teams and businesses. Skills in many relevant areas, including leadership development programs using Gallup Strengths.
Paul Hadida is the APAC General Manager of SevenRooms - a guest experience and retention platform for the hospitality industry. You may remember the interview with Founder, Joel Montaniel, back at Episode 131. Paul followed his passion from real estate into hospitality, acquiring and growing a cafe, before moving into regional and national sales roles with Scoopon and Eatnow - under the Catch Group. He then became the APAC VP at Quandoo and oversaw a team of 80+ staff across Australia, Singapore and Hong Kong. Now, leading SevenRooms in the APAC region, Paul leverages a decade of hospitality experience and has forged partnerships with some of Australia's largest venue groups including Merivale, Australian Venue Co and Rockpool Dining Group. (Another noteworthy partnership is with TheFork - in late 2021 - a global partnership to streamline bookings for operators.)
This week Julia and Josh are joined by Senior Dento Legal Advisor Jane Merivale. Jane initially qualified as a dentist and practised as a GDP for twenty years before making a jump into the legal world. Jane studied for her law degree and now works for Dental Indemnity organisations helping dentists deal with complaints, regulatory issues and clinical negligence claims. During this episode, Jane shares her unique career journey and gives listeners an insight into how you can advance your dental career without abandoning previous training. For more information visit: linktr.ee/EDHEC
Sunday, 28 May 2023 “Jason has harbored them, and these are all acting contrary to the decrees of Caesar, saying there is another king—Jesus.” Acts 17:7 In the previous verse, Jason and some of his guests were dragged out of his house to the rulers of the city. There, the accusation was “These who have turned the world upside down have come here too.” Their words now continue with, “Jason has harbored them.” The Greek word simply means “received,” but with the full intent of being received under one's roof as a guest. However, the intent very well may be the stronger “harbored,” as if they were hiding enemies of the state. That is certainly what is being conveyed in the next words, “and these are all acting contrary to the decrees of Caesar.” To form a charge against these men, of which Paul and Silas would be included because of the word “all,” a different tact had to be followed in Thessalonica than in Philippi. Because Philippi was a Roman colony, the accusation was the teaching of customs not lawful for Roman citizens to observe. Thessalonica was not a colony, but it still fell under the authority of Rome. If Caesar had issued an edict, it would apply in any location under Roman rule. As such, they not only say that these men were acting contrary to the decrees of Caesar, but the specific charge is that they were “saying there is another king—Jesus.” It is the same accusation made against Jesus when He stood before Pilate. Of this, Vincent's Word Studies, citing Merivale, says – “The law of treason, by which the ancient legislators of the republic had sought to protect popular liberty from the encroachments of tyranny, ...was gradually concentrated upon the emperor alone, the sole impersonation of the sovereign people. The definition of the crime itself was loose and elastic, such as equally became the jealousy of a licentious republic or of a despotic usurper.” (Merivale, “History of the Romans under the Empire”). The words of those who believed could easily be taken out of context just as the words of Jesus were. Proclaiming a kingdom meant one was proclaiming a king. But the kingdom spoken of concerning Jesus at that time was a spiritual, not a temporal kingdom. Despite being apples and oranges, those making the charges have taken all the fruit and tossed it into one basket for their accusations. Life application: It is not difficult to twist the intent of people's words and actions to say something that was never the original thought. In the past, getting a few miscreants to make something up would add to the accusation. That happened with Jesus at his trial before the Sanhedrin. It is what occurs in this verse with the believers in Thessalonica. Today, that is even easier to do. Deepfake voices and videos are becoming more difficult to tell from reality. Add in a few left-leaning government operatives who want someone silenced, and the charges seem more probable by the moment. It has happened to citizens of various nations, and it has even happened to President Trump. Once the left has assumed total control, which is not out of probability at this point, false charges will be made against anyone who will not fall in line with their demented ideology. True Christians, who are not dements, will be targeted for their stand on what is right, moral, and proper. If the rapture has not occurred before that time, they will not be spared from the wicked machinations of the government. Be prepared to stand on your faith in Christ and never cave in your morals and principles. The time is coming, so be prepared now. Glorious Lord God, the world has tried to quiet the message of the gospel since the very beginning. That will only grow in the world as it slides into total wickedness and enmity with You. Give us strength, wisdom, and the necessary fortitude to stand on Your word and on the faith that we profess in Jesus Christ. To Your glory, we pray. Amen.
Momentous occasion for the podcast this week as we cross the final frontier - a duo episode featuring Miguel and Kushagra. The self proclaimed Fortnite GOAT duo step into the podcast studio for the first time together, being the last duo combination left. Who knows what nonsense these boys get up, but rest assured they won't be playing Pokemon smash or pass. Miguel begins with a tale of greed and scoring a win against a Merivale establishment before Kush ponders the legitimacy of movie marketing and publication reviews.The boys then play the always popular “Bracket Challenge,” with this week the lads deciding what the greatest duo of all time is. From real life duos, to fictional duos, food duos, functional duos to even the podcast host's themselves - this bracket covers all duos in depth, in one of the most niche segments we have ever done.Also this week: Battle Bus, Totti's, New York Times Bestseller, Splash Brothers and Control C.Segments this week:The Logue: Tired of reaching around each other (at least on the podcast), the boys have instead decided to reach around the week's news stories, events and viral trends.Bracket Challenge: Our bracket tournament style segment where 16 competitors battle it out to 1 eventual winner.___________________________________________________________FULL PODCAST EPISODES
Miss Merivale's Mistake
Channelling Amalfi Coast vibes, the Great Ocean Road pub will soon be serving Totti's famous puffy woodfired bread, house-made pastas and seafood. Quincy Malesovas is back to gives us the details on Merivale's first Victorian offering. Also: following a blockbuster year, artist Ramesh Mario Nithiyendran discusses his new Melbourne exhibition and Zonzo Estate starts bottling 'liquid gold'. Featured in today's episode: Totti's Lorne Zonzo Estate Undergod at Sullivan and Strumpf Can't make it to the gallery? You can experience Undergod online here: https://www.sullivanstrumpf.com/viewing-spaces/ramesh-mario-nithiyendran-2/ New episodes of Broadsheet Melbourne Around Town drop Monday, Wednesday, Friday each week. Subscribe on the LiSTNR app to make sure you don't miss an episode. And keep up-to-date on everything Broadsheet has to offer at www.Broadsheet.com.au, or at @Broadsheet_melb. Broadsheet Melbourne Around Town is hosted by Katya Wachtel and produced by Nicola Sitch. Deirdre Fogarty is the Executive Producer. See omnystudio.com/listener for privacy information.
This week I'm joined on the Heads Together podcast by the captivating Tamzin Merivale. Tamzin is an artist and writer who has always been inspired by the women in her world. Women whose energy and inspirational natures light up a room, yet still, they can't see that for themselves. She offers portraits to women that are a visual representation of their true essence and of their story. She shows them their magic and their presence. It is a portrait not of the person they show the world, but of the much more dazzling truth of who they are. Tamzin also has a Substack newsletter called 'Resurface'. Her reflections give readers tools to gain a deeper understanding and acceptance of themselves and to live with a sense of freedom. Some topics that were discussed include: How refreshing Substack is as a platform for empathic women who hate the craziness of social media The magic of teasing a woman's story from her and giving her the words to share that story with the world How to plug the energy drains in your life. How learning to receive is the life-changing key to embracing your own magic. Contact Tamzin: Connect on Instagram: https://www.instagram.com/tamzinmerivale/ Subscribe to 'Resurface': https://tamzin.substack.com/ Explore more about Tamzin: https://tamzinmerivale.com/ Subscribe & Review the Heads Together podcast Thanks for tuning in to this week's episode of the Heads Together podcast! If the information shared in these weekly conversations and interviews has helped you in your business journey, please head over to iTunes, subscribe to the show, and leave us an honest review. Your reviews and feedback will not only help us continue to deliver great, helpful content, but it will also help us reach even more amazing entrepreneurs just like you!
Remember how much we loved the Christchurch City Council flipping the bird at the Government last year over housing intensification? It all started when the Government and the National Party joined forces to try and sort out the housing supply issues and came up with their one-size-fits-all idea of squeezing more people onto every block of land. And so they went to the Christchurch council - and every other council - and said ‘you have to start letting people build three, three-storey properties on one site'. And to its credit, before the local body elections last year, the Christchurch council told the Government and the National Party where to go, and said it wouldn't be implementing these new housing density rules. So there was a bit of a stand-off - with Wellington telling the council to give the go-ahead for people to build three, three-storey properties on a single section; and Christchurch saying ‘you can forget that idea, because we don't have the same need for intensification and we need to be treated as a special case because of it'. Of course, the Government didn't take no for an answer and brought in the “mediator” to work through the issues. That was back in November and you may remember at the time I thought the mediator would be more of an “enforcer”. And the enforcer seems to have lived up to that title because today we've got the council crowing about coming up with an alternative plan which councillors will consider and vote on in a few weeks. The guts of the new alternative plan is housing intensification being restricted to the central city, shopping centres and what's being called "walkable distances" from core public transport routes. The council is yet to determine what a walkable distance from core public transport actually is or what it means. But with shopping centres all over the city, is this really a scaling back or is it intensification in sheep's clothing? Because if they're saying they want to allow intensification to happen in the central city, around shopping malls, and in areas on core public transport routes - then that's pretty much everywhere, isn't it? I don't think there'd be too much noise about the central city - because post-earthquakes, especially, we've become accustomed to apartments and the like popping up in the centre of town. But when you consider the shopping mall part of it - this is where this fantastic alternative starts to unravel, as far as I'm concerned. And just tells me that the “enforcer” has got his way and the council is just trying to get itself out of a corner. And as far as shopping malls in Christchurch go, I can think of The Hub Hornby, Riccarton Mall, Bush Inn, The Tannery, Barrington Mall, Tower Junction, Eastgate Mall, Merivale Mall, Northlands Mall, Fendalton Mall, The Palms, Homebase and The Colombo. Under this so-called brilliant alternative plan city council staff have come up with, intensification would get the green light in Hornby, Riccarton, Opawa, Barrington, Linwood, Merivale all the way up to Northlands, Fendalton, Shirley, Sydenham and Beckenham. If you live in those areas, how would you feel about three, three-storey properties on the section next door? You'd be delighted, I'm sure. Intensification would also get the green light in areas within walkable distance of core public transport routes which, just like the shopping malls, are pretty much anywhere and everywhere in Christchurch. Which is why I'm thinking that the Government's enforcer has got his way, the Christchurch City Council has given up, and has come up with a so-called alternative plan that is nothing short of intensification in sheep's clothing.See omnystudio.com/listener for privacy information.
Ann Merivale – Woman Through the AgesAired Monday, September 19, 2022 at 11:00 AM PST / 2:00 PM EST / 7:00 PM GMT / 8:00 PM CETDid you know that the first named piece of writing was the work of a Sumerian woman in approximately 2085 BC, while a Japanese woman wrote the world's first novel in the eleventh century? Or that Hildegard of Bingen, the great twelfth-century Abbess, writer, and composer, defied the Church's traditions by viewing feminine sexuality as a gift of God? Or that one of China's most powerful Emperors was a woman? Women's voices have been shaping our world for centuries. They have also been silenced and continue to be oppressed. Where does our voice come from? How is it linked to our memory?Join Voice Visionary Kara Johnstad and author Ann Merivale in a conversation about her new book Woman Through the Ages. Drawing on deep memory process over a lifetime, Ánn uses previous lifetimes in her own history to shine essential light on our common journeys and the nature of consciousness. She may be the only one who can answer the question, is our soul a particular frequency that remains with us no matter which physical realm we are experiencing? Is our voice the red thread that transcends time? The time for equality and greater respect for feminine energy is finally arriving.#AnnMerivale #WomanThroughTheAges #VoiceRising #KaraJohnstadGet Ann Merivale's books at https://www.johnhuntpublishing.com/o-books/To get in touch with Kara, go to http://www.karajohnstad.com/Visit the Voice Rising show page https://omtimes.com/iom/shows/voice-rising/Subscribe to our Newsletter https://omtimes.com/subscribe-omtimes-magazine/Connect with OMTimes on Facebook https://www.facebook.com/Omtimes.Magazine/ and OMTimes Radio https://www.facebook.com/ConsciousRadiowebtv.OMTimes/Twitter: https://twitter.com/OmTimes/Instagram: https://www.instagram.com/omtimes/Linkedin: https://www.linkedin.com/company/2798417/Pinterest: https://www.pinterest.com/omtimes/
The ability to reach into the pantry of your parents, and grandparents has allowed many chefs to tell a unique tale on the plate. For some, like Jowett Yu (Merivale) his unique heritage, coupled with a myriad of travelling and life experiences has given him a truly unique context on the plate, and it's hardly surprising that he leaves an indelible mark whether he cooks. https://www.instagram.com/thejowski/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork
The ability to reach into the pantry of your parents, and grandparents has allowed many chefs to tell a unique tale on the plate. For some, like Jowett Yu (Merivale) his unique heritage, coupled with a myriad of travelling and life experiences has given him a truly unique context on the plate, and it's hardly surprising that he leaves an indelible mark whether he cooks. https://www.instagram.com/thejowski/?hl=en Follow The Crackling https://www.instagram.com/thecracklingpodcast/ Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow PorkStar https://www.instagram.com/porkstars/?hl=en https://www.porkstar.com.au LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork
Ben Davison looks at Bill Shorten's Insider's interview and his push to fix the NDIS. With 90% of NDIS providers now unregistered, organised crime infiltrated into the system & foreign private equity extracting profits Shorten has promised that if "you are delivering personal care you have to be registered" that people will be "paid the proper award" and we to "make sure people are qualified". While every dollar invested in the NDIS returns $2.25 the lack of quality control, auditing and minimum levels of training in the unregistered sector is undermining those outcomes. Ben discusses the issues around choice and control in the broader context of how consumers exercise choice and control in other parts of the economy and how the Liberal's twisted the concept to fit a neo-Liberal version of "free market" that has seen an explosion in overcharging, digital sham contracting, the entry of organised crime and genuine safety concerns. The issues with the NDIS mirror a broader toxic culture among parts of Australia's business community. Ben dives into why Mabel (disability & aged care), Merivale(hospitality & entertainment) and Qantas stand out in their sectors as examples of profit before all else. Using a variety of unlawful conduct, wage theft, government subsidies, Liberal Party connections, publicity puff pieces, market domination, customer capture and "leadership" baubles the executives of these companies have profited at the expense of working people in Australia. And they are totally unapologetic. Ben looks at why people like Alan Joyce and Justin Hemmes aren't role models on leadership but are examples of profiteering, a broken economic system and corporate cultural failures.
This House of Tech episode includes special guest Justin Hemmes, CEO of Merivale. Justin covers the hardships the hospitality industry faced during lockdowns, and how the pandemic has provided a fantastic opportunity to renew hospitality and still experience a roaring 2020s.We also hear how there is a renewed passion and desire for people to dance, and how COVID has revitalised our innate passion to connect face to face over food and beverages.Justin provides some pointers on how we can reboost Australia as a must-be destination for workers, and how important visas are to stimulating the economy.
A career as a chef not only delivers the skill to cook many different cuisines, but also allows one to gain a deeper understanding and connection to their ancestry and the way food has played a part in their family's history. For Danielle Alvarez (Fred's), food is at the centre of everything, and the rich Cuban and American background has given her a foundation to become one of the most unique chefs down under.https://www.instagram.com/daniellemariealvarez/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A career as a chef not only delivers the skill to cook many different cuisines, but also allows one to gain a deeper understanding and connection to their ancestry and the way food has played a part in their family's history. For Danielle Alvarez (Fred's), food is at the centre of everything, and the rich Cuban and American background has given her a foundation to become one of the most unique chefs down under.https://www.instagram.com/daniellemariealvarez/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Over the summer we are going to catch up with previous guests and share yarns from their lives in food. Cricket in Australia is summer, and with the Sydney test on today we thought it would be apt to catch up with chef and cricket tragic Mike Eggert (Totti's, SCG) to tell us what Merivale has install with the food at the SCG.https://www.instagram.com/pinbone/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Adrian Filiuta is one man that's hard to get a hold of.One of Australia's most coveted Master Sommeliers, The Group Sommelier of Merivale and father of twins, it's no denying this talented man has his hands full.https://www.instagram.com/adrianfiliuta/?hl=enFollow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Adrian Filiuta is one man that's hard to get a hold of. One of Australia's most coveted Master Sommeliers, The Group Sommelier of Merivale and father of twins, it's no denying this talented man has his hands full. https://www.instagram.com/adrianfiliuta/?hl=en Follow Over a Glass https://www.instagram.com/overtheglasspod Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Producer Anthony Huckstep https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork
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Listen to a journey of awakening through the perspective of a truth seeker also known as conspiracy theorist. Gain understanding in the nefarious theory behind COVID-19, psychological warfare and the origins of human existence to the progression of transhumanism.In this two part episode my guest will share his knowledge, point of view and provide valuable sources of information to help guide those who are finding their own path in seeing through the illusion.We will also explore the Anunnaki, satanic cults, 9/11, MK Ultra and the concept of QAon.
In part 2 of the War of Humanity our guest takes us further down the rabbit hole.
Michelle joins Vossy for the 8.30 sports update
As if this week's not tough enough and we're not rarked up enough already, now they want to carve up heritage houses for more development. A new bill aims to force councils to allow more dense housing. The "new intensification rules will allow buildings of up to three storeys on most sites in cities without any need for resource consent from August 2022,” we read yesterday. This is basically a green light to development and a way of addressing housing supply. Councils have previously made access to land difficult; this turns the tables. It takes more power off Councils and reduces impediments to progress, and that's no bad thing. What might be ruffling the feathers of the latte set however, is whether this snazzy new drive for development winds up on their front door step. A South Auckland Councillor has said that it needs to include wealthier suburbs too. So those sitting pretty in a 200-year-old villa in Remuera, or Kelburn or Fendalton may well be looking down the barrel of a 3-storey development going up next door. In some areas it's up to 6 storeys. How palatable will be this be for them? I can tell you it'll go down like a cup of cold sick. Low density houses in suburbs in metropolitan areas are already feeling the squeeze with infill housing and developments like apartment complexes springing up around them. A green light to more of it will have people worried. I get both sides of the argument, on the one hand we need more housing, no question, and we need it to happen quickly. But on the other hand, who's overseeing whether quiet neighbourhoods will turn into bustling ugly concrete jungles? Threats to remove heritage overlays or to reclassify them risks losing, not just the history of suburban areas, but also the architecture, cityscape, urban landscape and design aesthetic. If sprawling bungalows lovingly maintained in Merivale or Mt Albert or Maori Hill suddenly have to make way for 3 or 6-storey-high concrete apartment buildings, then what does that do to the value of an area? Will this devalue already established homes? Will there be a flight to certain areas, thus rearranging the whole current make-up of suburbs? Or will value of the ancient villa on a one-thousand-square-metre lot actually go through the roof because they'll soon be like hens teeth? And how much is it costing to throw your 3-storeys up on land in wealthier low-density suburbs anyway? Where, by the time you're done, the price of the finished development will be out of reach of any first home buyer. Will this pump the market up? Or pump on the brakes? I imagine it's a gamble that'll have heritage home owners feeling a little uneasy this morning.
CMC's podcast amplify returns with a special episode from the Centre Culturel Irlandais in Paris. Jonathan Grimes talks to the current composer resident David Coonan, and CCI director Nora Hickey M'Sichili on the annual residency at Centre Culturel Irlandais Paris for CMC represented composers. Evonne Ferguson talks to the 2020 composer resident recipient Finola Merivale. Show notes David Coonan Residency annoucement Centre Culturel Irlandais Finola Merivale CMC Composer Page Residency annoucement 2022 composer residency annoucement Music David Coonan Verballing - Irish National Opera Vain Prayer - BBC Symphony Orchestra, conductor Pierre-André Valade Requiescat - Choir of the Chapels Royal, HM Tower of London, Colm Carey Butterfly Songlines - ConTempo Quartet Nora Hickey M'Sichili - Centre Culturel Irlandais Greg Caffrey - Garden Of Earthly Delights (Hard Rain SoloistEnsemble) Michael Gallen - Barricades (from Elsewhere) Finola Merivale The Language of Mountains is Rain (Adrianne Pope (vn), Min Park (vn), Gabriel Taubman (va), Doublas Machiz (vc)) des os (Catherine Sikora) Do You Hear Me Now? (Desdemona Ensemble)
With Sydney close to reopening we talk to chef Danielle Alvarez about the energy and intention required to welcome guests again and the hope that diners bring their kind hearts to the table. There's also a great scrambled egg story and (from me) a creepy confession.https://www.instagram.com/daniellemariealvarez/?hl=enFollow 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
Losing a loved one to cancer is everyone's worst nightmare. When that nightmare came true for Scott Maggs and the friends and family of his mate Wes, he knew he had to turn his grief into meaningful action that would honour Wes's life, and save others. Enter: Jimmy Niggles Esq. Jimmy Niggles was a persona created by Scott and his friends as part of the Beard Season, a social movement started in 2010 that sought to grow awareness of the risks of the skin cancer that took his mate Wes, and encourage Australians to get themselves checked – and early. With Australia being home to one of the highest rates of skin cancer in the world, it was a lofty goal. Ten years, a trip to stay on Necker Island with and learn from Richard Branson, a partnership with Merivale and many beards later, Scott's message recently culminated in the Million Dollar Beard Ball, hosted by Hamish Blake and Michael 'Wippa' Wipfli, reaching the charity's Million Dollar fundraising target. I caught up with Scott to talk about the Beard Season journey, chatting about how he saw his big idea be recognised by key industry players, the challenges of being the face of your own brand, and how he worked to turn conversations into results. To learn more and be part of this worthy cause, please visit skincheckchampions.com or follow @skincheckchampions on social media. Follow the Influence Unlocked podcast on Instagram@ https://www.instagram.com/influenceunlockedpodcast/ Follow Samatha Dybac on LinkedIn: https://www.linkedin.com/in/samanthadybac/ Check out the Influence Unlocked podcast videos on YouTube here: https://bit.ly/3fq8dJ5 Producer: http://www.piccolopodcasts.com.au/ See omnystudio.com/listener for privacy information.
One of the most wonderful things you can do in your home is cook, eat and share amazing food and drinks with your family and friends.It's a big part of our Australian way of life, whether for a special occasion or just whipping up something simple, wholesome and tasty to enjoy during the week.We love Italian food and drink so our guest today on At Home with Lauren Keenan is Totti's executive chef Mike Eggert to bring you some Italian inspiration for your kitchen.The original Totti's restaurant is in Bondi and they also have a restaurant in Sydney's CBD. And Mike's love of food and Italian food and wine in particular runs deep. It's inspiring and that's why we want to share some of his great stories with you.Get in touch if you have a topic you want us to talk about on the podcast. And the same goes if you want to work with interior stylist Lauren to create your perfect home.Visit our website: www.laurenkeenan.com.au and check out Lauren's work.And read the story we've posted with more info about today's episode in our stories page https://laurenkeenan.com.au/stories/Find us on Facebook: www.facebook.com/laurenkeenanhomeFollow us on Instagram:Lauren is @laurenkeenanhomeScott is @travellingman_auFollow us on Twitter:Lauren is @_lauren_keenanScott is @scott_keenanAnd thanks for listening!
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.
After being stood down from his role as head chef at the start of the pandemic Sam Young (Juicy Banana) started a selling a range of dumplings inspired by his mother in local supermarkets. Inspired by its success he started doing private bespoke dining experiences in people's homes, and although it was a hit, not everything always went to plan.https://www.instagram.com/bigsamyoung/?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/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
When chef Peter Doyle closed Sydney's Est in 2018, the then 66-year-old was calling time on a stellar career as chef-restaurateur that spanned five decades. He stepped into a leadership role at Merivale's internal chef apprenticeship school. We talk about the program, why it's necessary and how best to train and inspire chefs. We also chat about Merivale's move to Melbourne: should we be dismayed or delighted?https://merivale.com/chef-apprenticeship/Follow 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/
Starting his career in the '70s by winning Apprentice of the Year, legendary Australian chef Peter Doyle (Merivale) felt at home in the commercial kitchen. Inspired by the great French kitchens and their connection with great produce, he joined a band of chefs who actively worked with producers to help nurture artisan produce downunder to supply the best restaurants. It created a golden era of restaurants where Doyle starred in numerous venues over three decades that not only took Australia down a new culinary path but fostered some of the greatest hospitality talent Australia has ever seenhttps://merivale.com/chef-apprenticeship/?_ga=2.95473820.1613853171.1623225175-923164143.1623225175Follow 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/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
-85 cases of Covid in Victoria but hope ahead l -Morrison finally agrees to fund a quarantine centre but can't tell us how many aged care workers have been vaccinated -Morrison passes super laws that are a punishment looking for a crime as cross bench cuts ministerial powers -Merivale empire grows on the back of stolen wages as Morrison's I.R. Minister poses with the CEO, attends his fundraiser & scraps wage theft laws
Frank Roberts is known throughout the industry as a great leader, consummate professional and all round nice guy. Quoted from the Merivale website. " At Merivale we aim to bring a little magic into the everyday. We are driven to deliver unique and memorable experiences to every person who steps into one of our venues. Owned and run by the Hemmes family for over 60 years, Merivale began as an iconic fashion house started by John and Merivale Hemmes. Merivale's fashionable beginnings were soon followed by a venture into hospitality, opening a Thai tea café within their Sydney CBD fashion building in 1970. From here, Merivale's hospitality roots were firmly planted. Merivale is now led by CEO Justin Hemmes, whose creativity and knack for pushing the boundaries has made Merivale what it is today. Hemmes has become a pioneer within the Australian hospitality industry, growing the ever-expanding Merivale portfolio to over 70 brands and venues."
Merivale Executive Chef Jordan Toft talks to us about their Apprenticeship program, a fantastic opportunity for aspiring chefs.
With a lack of appetite to study during school, and a penchant to break the rules Dan Hong (Mr Wong, Ms G’s, Sushi e, Queen Chow) was at a crossroads in regards to what vocation to explore until his mother, a chef and restaurateur herself, talked him into doing a chef apprenticeship. It not only led to a career in some of Australia’s best fine dining establishments, but has seen him create some of the country's most popular venues that prove some culinary rules were meant to be broken.https://www.instagram.com/hongsta_gram/?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/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
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.
As we continue in our Architecture Series, this week Vince catches up with Kelvin Ho, the Founding Director of Akin Atelier. Working at the intersection of architecture, art, interior design & branding, Ho and Akin Atelier have created thought-provoking spaces for the likes of Merivale, QANTAS, Google, Dion Lee, Saturdays NYC, AGNSW, Camilla and Marc, bassike and The Australian Ballet. In his conversation with Vince, he reveals how skate culture has inspired his aesthetic and why designing an emotional experience for the people who work, visit, dine, shop, dance and live in the spaces he creates matters in a way that it never has before. See omnystudio.com/listener for privacy information.
After building and delivering some of the best eating experiences in Australia with the likes of Momofuku Seiōbo and the Merivale Group Ben Greeno (Hotel Centennial and The Paddington Precinct) decided to focus on how he was fuelling his own body. He challenged himself to cut out alcohol, meat and fish and the positive impact is driving him to create incredible vegetarian and vegan offerings in his venues.https://www.instagram.com/bgreeno/?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/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
While carving out a career in California’s restaurant industry a trip down under had Danielle Alvarez (Fred’s) intimating to friends that she would love to work in Australia’s thriving food scene. It set off a chain of events that led to an offer by the Merivale Group to build her dream in Sydney - a farm to table style restaurant. Rather than doing it gratuitously. she set about forming connections and strong bonds with the people growing the produce she intended to use in the restaurant and its not only allowed her a greater ability to let produce shine on the plate, but has fostered and formed part of what is now considered one of Australia’s premier dining experiences.https://www.instagram.com/daniellemariealvarez/?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/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
As Sydney scrambles to control a cluster of COVID cases on the northern beaches, and Australia closes its borders to Sydney residents, we chat to Frank Roberts, Food & Beverage Director at Merivale restaurant group which has three of its 70-odd venues on the northern beaches, plus another in Manly. Frank isn't quite having the pre-Christmas week he was planning - he's closed four restaurants and is way down on bookings at the others. He's also strangely calm...https://merivale.comFollow 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/
D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns this Sunday, November 22nd at 635pm EST with an AMAZING lineup! #SmallBitesRadio was named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020. We are thrilled about the news. We couldn't be more thrilled to welcome Chef Connie 'Lovely' Jackson the star of “Lovely Bites” airing 12:00 p.m. ET on Saturdays and she kicked off the premiere of Oprah Winfrey's OWN: Oprah Winfrey Network first ever food programming block on November 14th celebrating African American chefs. Chef Connie Lovely Jackson is a Chicago native who's known for festive foods that are both tasty and gorgeous, using edible flowers, gold leaf and other touches of elegance on her signature dishes. A fierce fan favorite from “Hell's Kitchen” and “Food Network Star,” ChefLovely's food is approachable, clean and beautiful – and her positive attitude is as inviting as her dishes. Her stand-and-stir show will focus on fun entertaining and celebrating festive occasions. Chef Lovely's bubbly energy is infectious and delicious food is her way to create long lasting memories. “Lovely Bites” is produced for OWN by FishBowl Worldwide Media. Then we will talk to James Beard Foundation Award winning chef, Dan Kluger the chef/owner of Loring Place in Greenwich Village NYC and author of his debut cookbook ‘CHASING FLAVOR: Techniques and Recipes to Cook Fearlessly' from Houghton Mifflin Harcourt. In his debut cookbook Chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique. A chef celebrated for his simple yet flavorful food, knows there's more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook with noted food writer Nick Fauchald he includes a takeaway, a valuable lesson that home cooks can apply beyond the tasty dish. From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen. Chef Dan Kluger is widely regarded as one of the country's rising culinary star and known for his extraordinary skill at transforming simple foods into artful culinary masterpieces and was at the forefront of farm to table movement. Celebrities to chefs and foodies alike raved about his seasonal inspired dishes from Bobby Flay, Tiffani Thiessen, Rachael Ray, designer Lela Rose etc. He has worked and at some of New York City's finest restaurants with Danny Meyer, Tom Colicchio, and Chef Jean-Georges where he won the 2011 James Beard Award for Best New Restaurant and Food & Wine Best New Chef in 2012. Taking a journey to the Land Down Under we will be joined by Chef Danielle Alvarez to talk about her debut cookbook ‘Always Add Lemon: Recipes You Want to Cook - Food You Want to Eat' from Hardie Grant. Nourishing recipes and inspiring kitchen projects destined for the aspirational home cook's repertoire. Always Add Lemon is the highly anticipated first book from American-born Danielle Alvarez—one of the most exciting young chefs cooking in Australia today. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in America, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food. With more than 100 recipes across six chapters (salads; fruits and vegetables; pasta, grains, and legumes; seafood; poultry and meat; and dessert) paired with creative projects for the more adventurous (pastry from scratch, bread, dairy, meat and pickles), Always Add Lemon will inspire anyone with a smidgen of kitchen ambition and a free afternoon. Chef Danielle Alvarez is a force. Born to a food-loving Cuban family in Miami, the lure of the kitchen took her to California to work with some of America's finest, first at The French Laundry, then Boulettes Larder and finally Chez Panisse. She moved to Sydney.com, Australia, in 2016 when the Merivale asked her to head up the kitchen in their strikingly beautiful new restaurant, Fred's. She and the restaurant won fast acclaim—and continue to be rated among the best in the country. Coming back stateside we will chat with Michael Fagan the Host and Creator of Waiter Nation, the most popular online talk show in South Jersey. After being a professional waiter for 30 years he wanted to showcase the unsung heroes of hospitality, the waiter and those behind the scenes. Michael talks with talented waiters and hospitality experts from all over the country. Michael says “We are changing everything you think a waiter is one story at a time” and Waiter Nation's viral video ‘So God Made A Waiter' still gets worldwide attention after 3 years of its debut. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopListedHospitalityShow
When you are the manager of the Ivy Pool Club, and are hosting to the likes of Leonardo Dicaprio and Busta Rhymes, you think you've done it all. But for Jared, his business minded motivation wanted more out of life; which led to some of Sydneys most highly regarded venues that we all know and love. One of Jared Merlino's first jobs was being Kitchen hand at a gentlemans club owned by his sister called Minx. He skimmed over his time there mentioning that his stories were probably not for ‘Public consumption'. But this high life that he lived didn't stop there. Jared finished a Business Management degree at UTS and went on to work for the Merivale company, managing the Wynyard Hotel, before heading up to become the Manager of the new and exclusive Ivy Pool Club. This was a big deal for Jared, being able to look after such a fresh, and bougie venue that had the attention of big International celebrities. But for Jared, it was the learning curve of looking after businesses such as the Wynyard Hotel and Ivy Pool Club, that led him to opening up his own venues such as The Lobo in 2013. In 2016, Jared opened up both Kittyhawk and Big Poppa's within the week of each other, which is something he never planned, but the deal for both were too good to pass up. His latest project, Bartolo was a side-step for his venues, being the first to showcase delicious Italian food and drinks. Right now, due to covid, only The Lobo and Big Poppas are open, with Bartolo re-opening November 27th and Kittyhawk, will re-open to the public in the future, but a specific time is yet to be confirmed. 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 FesterGo and follow @roots_instagram on Instagram for the latest guest news and soundbites.
Sam Egerton is Group Bars Manager at Merivale. He's also the latest bartender to be featured by Blends of the VIRTUAL World with his 'Growing Drinks in the Modern Bar' series. Check it out at https://www.theblend.world/en-au/news/growing-drinks.
Jen and Nadia continue the discussion with their longtime friend, Merivale Gardner in a very special 2-part interview episode. Merivale gives us a candid and touching account of her journey in, and later leaving the Mormon faith. In a heartfelt conversation, we discuss her path towards spiritual recovery.follow:Merivale on Instagram: @merivaleismeThe Soul Spot on Instagram: @the.soul.spotNadia on Instagram: @nadiathormann --- Support this podcast: https://anchor.fm/thesoulspot/support
We’ve all been cooking more at home in 2020. And cafes and restaurants have been forced to change their business models and cater to the new normal.Like Mike Eggert at Totti’s in Sydney. When the pandemic hit, he had to close their doors. But Mike was able to pivot and offer restaurant quality food delivered to your home as part of the new Merivale at Home service. We tried it and loved it!So in this episode of At Lauren Keenan Home we chat to Mike about how he coped with closing his doors less than 3 months after the official opening, how the delivery service works and why it’s been so successful.Also in this episode we update you on mortgage interest rates, how the federal budget is helping first home buyers, and Lauren talks through the difference between inspiration and imitation in interior design.Here are the links for Lauren's Lovely List recommendations in this episode: Read the new definitive guide on house plants called Plantopedia by Leaf Supply; start planning for 2021 with a beautiful diary from Emma Kate Co; and relax this weekend watching Emily in Paris on Netflix for some fun fashion in the show from Sex and the City creator Darren Star.We also talked about Scott’s travel series on Instagram where he’s sharing his favourite travel pics for some positivity and inspiration while borders are closed. Check them out and tag your fav holiday posts with #travellingmanau.This episode is supported by leading Sydney real estate agent Ercan Ersan, who you can trust to connect you with the property that’s right for your lifestyle.Get in touch if you have a topic you want us to talk about on the podcast. Same goes if you want to hire Lauren to help create your perfect home - check out her work at laurenkeenan.com.au. And thanks for listening!Follow us on Instagram:Lauren is @laurenkeenanhomeScott is @travellingman_auFollow Lauren on Twitter: @_lauren_keenanFind us on Facebook: www.facebook.com/laurenkeenanhomeVisit our website: www.laurenkeenan.com.auAnd read the story we’ve posted with more info about today’s episode in our stories page https://laurenkeenan.com.au/stories/
After signing a lease and paying a deposit award-winning chef Nigel Ward (Uccello) was set to exchange just two days after the government shut down the restaurant industry. With the plans on his dream restaurant falling through, he fell on dark times and found solace cooking for friends and neighbours before an opportunity rose to run the biggest kitchen he’s ever worked in.https://merivale.com/venues/uccello/Follow 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/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Join Jen and Nadia talk to their longtime friend, Merivale Gardner in a very special 2-part interview episode. Merivale gives us a candid and touching account of her journey in, and later leaving the Mormon faith. In a heartfelt conversation, we discuss her path towards spiritual recovery. follow:Merivale on Instagram: @merivaleismeThe Soul Spot on Instagram: @the.soul.spotNadia on Instagram: @nadiathormann --- Support this podcast: https://anchor.fm/thesoulspot/support
With plans to become a scientist, Mike Eggert was on the cusp of doing a PHD on Wild Life management when a gig in a kitchen gave him an unexpected appetite for cooking professionally. But his love of both science and cooking may lead him to a life on the farm growing pigs.https://www.instagram.com/pinbone/?hl=enhttps://merivale.com/venues/tottis/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au
Alex Mac is a renowned DJ and Music Producer. He works throughout Sydney as a highly sought after DJ. He has even been awarded DJ of the year for the Merivale group. Alex has created many music edits for dancers performing at national and international level competitions. He has also created them for television show appearances. Find out the importance of a quality music edit. Alex shares with us all of the amazing changes and edits he can make to your music tracks to make them sound amazing. In this Fathers Day special we also chat about his experience as a dance dad. Contact Alex at djamac360@gmail.com to find out how he can work his magic on your dance tracks.
Who would be confident enough to open a new venue during COVID... Merivale! And boy are we happy they did. Situated amongst the Ivy Precinct in the heart of the city, Jimmy’s Falafel is delivering a mouth-watering Middle Eastern menu chock-a-block with (you guessed it) FALAFEL! In true Merivale style, the venue itself has been thoughtfully furnished with orange booths, frosted glass, and posters depicting 1960’s Beirut, inviting you in for a bite to eat or an old fashioned. With a long bar at the back, a disco ball and DJ decks it’s clear the venue was not just designed for a casual meal and takeaway, as restrictions continue to ease we envisage Jimmy’s Falafel will be the next hot spot for late-night dancing and drinks so watch this space.
The word "entrepreneur" for a pre-COVID generation might conjure the co-working tech startup image. Or the smile on the face of Zoom founders right now. It's less common to think about established businesses, or household names, as the frontier of entrepreneurship. But as many of us are currently realising, innovation is the name of the game. So the question becomes how does an organisation encourage or create the right environment for its teams to innovate? Particularly in the going out economy which has borne the brunt of physical distancing, and many think won't be the same, at least not for a while. The latest guest on the Back of House podcast Kathy Savill is someone who is experiencing this crisis while looking for her next challenge. Our discussion takes us through her serial startups which include naming and branding Schoolies, through to her time at Merivale which kicked off during the GFC and led to initiatives like March into Merivale amongst others. A must listen for anyone looking for guidance on leading teams in our sector, while encouraging innovation.
TSN 1200's Steve Lloyd joins us this week as we record on site atr Barley Mow on Merivale in Ottawa. JG Pageau returns to Ottawa as an Islander. Christian Wolanin is finally back after a long shoulder rehab. Should the Sens try and trade any of their first rounders? We'll play Grade the Trade...Examing an Ottawa Senator trade of the past. Our subject: Mika Zibanejad. Senators birthday club this week Logan Brown's dad falls through the ice on his birthday
Stevan Premutico founded Dimmi, a restaurant reservation technology which was acquired by Tripadvisor for $25m in 2015 and is now the founder and CEO of Me&U, which seeks to entirely change the way we order and pay for food and drinks at venues. Me&U has raised over $8m from investors such as Justin Hemmes of Merivale....
Peter Doyle is to hospitality, what Tom Hanks is to acting; legendary and renowned as a gentleman, a truly good guy. From 1974 to 2018 he was widely recognised as one of the best chefs in the country. Now entrusted with developing the next generation of food pioneers, as head of Merivale’s Apprenticeship Program, his influence reigns supreme. But this humble family man and surfer from the northern beaches of Sydney shuns a legacy that will be enduring.
The hopes are high that this Sunday is a more entertaining one than last, with UFC's Conor McGregor stepping back into the octagon last weekend for a clinical but rather underwhelming victory. James, Jack, John and Garry delve into the glory days of 90s sleepovers with a $20 bump from Mum for Pizza Hut and 'GoldenEye' in the Nintendo 64. James then picks apart his review of Merivale's new high-end offering 'Mimi's', which has just opened on the middle floor of the Coogee Pavilion. $68 for four slices of 150 gram wagyu beef? You be the judge. We top off this week's podcast with some eager chat about the long weekend, the new Aussie IPA that's just launched in honour of Shane Warne, and the BMW X6 that Jack is driving up to Palm Beach this afternoon.
One of the bigger Tuesday shows RAC want you to stop and think before you go for a drive this festive season... don't become a statistic Claire Voyant for the final time in 2019 with your Horoscopes Sean has been tricked many a time including this particularly special occasion The GOOD news stories of 2019 The Tip site project is DOOMED (Sean thinks) Illegal camping at our Espy beaches, a tough issue...
Niché dans Ash Street, Felix, est un bistrot français, qui vous fera voyager à Paris, autant par sa décoration que son ambiance et surtout son menu.Felix, fait partie du groupe Merivale, propriétaire de plusieurs restaurants branchés et fine dining dans Sydney. - Niché dans Ash Street, Felix, est un bistrot français, qui vous fera voyager à Paris, autant par sa décoration que son ambiance et surtout son menu.Felix, fait partie du groupe Merivale, propriétaire de plusieurs restaurants branchés et fine dining dans Sydney.
Lovely having Jake in studio from EE, also caught up with our Friday fun fanatic with some Christmas facts and Banjo shared some Friday the 13th superstitions
Brett Sergeant is one of the country’s leading hospitality executives, possessing an unrivalled level of success and experience across a diverse suite of sectors. He has over 20 years’ experience leading some of the country’s most successful and high profile food & beverage and gaming businesses. Brett is an accomplished executive recognised for driving business excellence through sound and innovative strategy combined with developing high performing organisational culture. His teams are often described as elite, exhibiting a fanatic commitment to honesty and an enduring preparedness to continuously seek improvement in ‘people, product & performance’. Brett has held senior executive roles in both publicly listed companies and privately-owned entities: Leading businesses with teams of up to 3500 staff, over $500M annual turnover and he has led the NSW gaming division for Australia’s largest gaming machine operators. Former COO of Merivale from 2007 - 2016, Director of Hospitality for EVENT and now the CEO for national hospitality operator Colonial Leisure Group. Michael Rodrigues: www.linkedin.com/in/michael-rodrigues-154a3811/ Luke Butler: www.linkedin.com/in/mrlukebutler/ Time Out: www.timeout.com/sydney Hastings: www.hastingspeople.com.au
On Sunday we were privileged to have Sophie Rapson, General Manager at the Merivale Community Centre here in Tauranga. Cliff Simons interviewed her about her work and how we might be able to help, beyond the $50 a month we give from Centrepoint. You can find out more about the Centre and their amazing work in the community at their website
Episode 29 - Jared Merlino from Bartolo, Surry Hills, Sydney Since opening in November 2018, it was always Jared’s vision to create a venue where patrons could feel at home, whilst settling in to enjoy the incredible food and drinks on offer. During this time an application was submitted for a PSA (Primary Service Authorisation), which would allow guests to drink without dining. With the approval of Bartolo’s PSA and the opportunity to offer later night trading, Jared’s vision is finally being realised and he is excited to be able to provide customers with more of what he does best, alongside the wonderful Grazia di Franco, who is responsible for Bartolo’s innovative seasonal cocktail menu. In this episode we talk about Jared's journey from working as a kitchen hand in a gentleman's club, to working with Merivale group in Sydney for 6 years and running Ivy, one of the best bars in Sydney. If you are scaling a hospitality brand and want to make sure that it stays authentic, then I know this podcast is going to offer you a lot of value. Please check out Jared's venues below to see what his group is about: Bartolo: http://bartolosydney.com.au/ Lobo Plantation: http://thelobo.com.au/ The KittyHawk: https://thekittyhawk.com.au/ Big Poppa's: https://www.bigpoppa.com.au/ As always please reach out to me with any feedback on the podcast on to nominate a guest I should talk to: https://www.instagram.com/open_pantry_consulting/ https://twitter.com/OpenPantryCo Shaun@openpantryco.com --- Send in a voice message: https://anchor.fm/principle-of-hospitality/message
David Bain was "shocked to the core" to hear his groomsman had committed a second murder.Paul Wilson, 55, also known as Paul Tainui, has pleaded guilty to raping and murdering Christchurch 27-year-old Nicole Tuxford in Merivale last year.He raped and murdered 21-year-old West Coast woman, Kimberly Schroder, in 1994.Wilson met Bain in jail and was groomsman at Bain's 2014 wedding.Joe Karam, long-time advocate for Bain, says Bain is distressed Wilson inflicted such terrible disaster on the victim and her family.He says Bain thought his friend was managing life well and there was no indication he wasn't.Wilson lay in wait for eight hours overnight, before 27-year-old Nicole Marie Tuxford arrived back in her Merivale home – in April last year.Wilson has pleaded guilty to sexual violation in the High Court in Christchurch this morning.On talkback this afternoon, people shared their experiences with criminals – including one who knew Paul Wilson inCaller Lyall met Wilson while on a tour of Papamoa Prison. He had dinner with him as part of the tour, and that Wilson surprised him.“I couldn’t help himself and I asked him ‘what did you do’? He said ‘I won’t tell you that, but what I will say is that if this was France, I wouldn’t be here, as it was a crime of passion, I would have got off.”Lyall says that Wilson seemed like a nice guy, but when he got home, he Googled and was blown away by how horrific the crime was.“It reaffirmed my view that those people should never go to prison, they should go straight to the gallows.”Caller Susan added her take, with her experience of befriending a gentleman who raped her daughter.She said that at face value, he seemed like a really nice guy.“The thing is that he also offered to be the person where my children could go when I had a protection order, the person who was going to oversee that they were okay.”She says that she regularly appealed the parole as she did not feel he had been rehabilitated.
Some Tauranga families living in hardship are struggling to provide school lunches for their children as back-to-school costs mount. responsibilities KidsCan's data shows that one in every five children in low-decile schools around New Zealand will head back to class this year without enough food.Tauranga Budget Advisory Service manager Diane Bruin said there had been high demand for food parcels during the school holidays as allocated food money was paying for back to school costs."A number of young mothers have been seeking food assistance this week due to back to school costs," she said."We don't want to see children without food or school uniforms."Bruin said children going back to school without food and uniforms was a "growing issue" in Tauranga, as well as high accommodation costs.Tauranga principals were also noticing the back to school pressures on vulnerable children.Tom Paekau is the principal of Merivale School. Photo / FileMerivale School principal Tom Paekau said the decile 1 school was graded as the lowest decile school in the Western Bay of Plenty because of the "social inequities and underprivileged" in the community.However, the principal said, unfortunately, there were inequities and underprivileged children that existed in all Kiwi communities.Paekau said it was up to the school to provide the best pedagogical outcomes for their tamariki [children]."While there are pockets of struggle within the school, we try to alleviate some of the financial strain on our whanau through sponsorship and support from external agencies," he said.Children were provided food through the school's breakfast club, Milk For Schools, Fruit in Schools programmes and lunch donations, Paekau said."This means no child ever goes without food at Merivale."The school was also this year able to discount all back to school stationery packs.Greerton Village School principal Anne Mackintosh said schools had become more of a social agency by ensuring children had the necessities provided by volunteers such as KidsCan."Without their amazing hard work and generosity, some of our students would indeed go hungry and not have clothing, shoes etc either," she said."It is a grim state of affairs and a very sad indictment on what is happening socially, economically and politically to our children, our most vulnerable."Mackintosh said the school had extra food baskets in all classrooms for children to help themselves if they needed."We don't monitor it as it is a deeply personal thing and some children feel very embarrassed if they do not have food nor do they want to present their parents in a bad light. We respect this," she said.Platters with sandwiches, muesli bars and fruit were also available at lunchtime.KidsCan's chief executive Julie Chapman said this time of year can be overwhelming for families on the breadline."Every day they survive on very little. So there's no money for new stationery, or school bags, or expensive uniforms - many don't even know how they'll afford to put food in their child's lunch box," she said.Some parents won't send their children to school because they felt ashamed they can't make ends meet, Chapman said."Those that do go, start on the back foot because they don't have the right clothes, and they're hungry."How KidsCan helps:The charity helps to feed an average 20 per cent of the roll in 742 schoolsMore than 30,000 children a day are filled with baked beans, bread, spreads, yoghurt, fruit, scroggin, super grain bars, hot meals in winterLast year, KidsCan gave out 5.27 million food items, including 245,000 servings of baked beans, more than 130,000 loaves of bread and 1.6m packs of scrogginIn 2018 the charity clothed 47,350 kids in warm jackets, and distributed 27,886 new pairs of shoes and socks. Girls received 22,000 boxes of tampons, pads and liners.In five years, the number of schools supported by KidsCan has almost doubled, from 388 to 742.Source: KidsCan
Join Merivale's People Experience Manager, Kate Tones to learn all about their journey to digitise their HR. You'll get exclusive insight into the lessons learnt, as well as a snapshot of their journey that began with a completely manual approach. Kate and her people team are now working on revolutionary Technology and Transformation initiatives that are improving Merivale's people and business outcomes dramatically.
Talk'n Chef Adam Moore speaks with inspiring young chef, Matt Wills - Chef de Partie for Merivale and Guillame about what encouraged him into cheffing and dealing on a day-to-day basis with Cystic Fibrosis.
Talking about her book! Delayed Departure!
Talking about her book! Delayed Departure!
Talking about her book! Delayed Departure!
Morgan McGlone's fried chicken has scored a standing ovation. At an event run Noma's Rene Redzepi, no less. Feeding the top chefs at MAD, the famous Copenhagen food symposium, is just one of many memorable instances of Morgan's eventful career. Long before he launched Belles Hot Chicken, Morgy started out cooking for huge volumes of Japanese tourists at a revolving restaurant in Sydney as well as working for Luke Mangan and Merivale. He staged for Pierre Gagnaire in Paris and assisted fashion photographer Todd Barry in New York – models apparently turned up to Barry's shoots because the food was so good. Morgy returned to Sydney to open up Flinders Inn, which happened to be located on the worst site in the city. "If the rent is really cheap, there's a reason why it's really cheap," says Morgy. There were issues with the bathrooms (which may have cost more than the restaurant) and no one could park near Flinders Inn. Despite some highlights – cooking for George Michael, staging Taste of Young Sydney events – the restaurant sadly had to close. "When your first restaurant is a failure ... psychologically, it was a massive blow," says Morgy. Morgy rebounded by working for Sean Brock at Husk in America. Morgy learnt what true farm-to-table dining was (his story of dealing with the Mennonite farmers, who didn't even use phones, is fascinating). Morgy's experience cooking in the South would end up inspiring the launch of Belles Hot Chicken in Australia. Morgy is amazing to talk to – it took four years to line up this interview and maybe I'm biased, but I think his many compelling stories make this podcast worth the wait.
Last week’s extract and podcast allowed us to see what others thought of the lawyer Herman Charles Merivale, when he was committed to a private asylum. The document from which it came exists in abundance for 19th century asylums. Insight into how patients saw the experience of incarceration are much rarer, though I shall give examples this week and next. Merivale is unusual because he wrote his own account of entering and living in an up-market private madhouse. Public asylums were crowded with paupers. Understaffed and with only basic facilities, they were probably difficult environments for most patients. Merivale’s experience was very different, though he does not seem to have enjoyed it. IMAGE: Herman Charles Merivale. Photograph by Elliott & Fry. From the frontispiece to H. C. Merivale, Bar, Stage & Platform (London: Chatto & Windus, 1902).
This extract accompanies Podcast 17 - Being an asylum patient 3b: Herman Charles Merivale at Ticehurst, 1875 IMAGE: Wellcome Library, London. Ticehurst Case Records, 1875-9, pp. 15-16. Credit: Wellcome Library, London, Creative Commons Attribution NonCommercial license Voice Credit: Jem Tatar
The most abundant sources for understanding the history of psychiatry are medical case notes, kept by asylum staff. In addition, petitions for admission gave accounts of behaviour that precipitated the committal of a person to an institution. In this case he was a well-off London lawyer and the asylum was an up-market private one in the Home Counties of England. In drawing up the certification necessary for compulsory committal, the medical men relied much more on accounts given by servants and family, than they did on the rather uncommunicative object of their consultation. IMAGE: Wellcome Library, London. Ticehurst Case Records, 1875-9, pp. 15-16. Credit: Wellcome Library, London, Creative Commons Attribution NonCommercial license
This extract accompanies Podcast 16 - Being an asylum patient 3a: Herman Charles Merivale admitted to Ticehurst, 1875 IMAGE: Wellcome Library, London. Ticehurst Case Records, 1875-9, pp. 15-16. Credit: Wellcome Library, London, Creative Commons Attribution NonCommercial license SPOKEN VERSION: Jem Tatar
Pinbone's Mike Eggert returns yet again to discuss his exciting new venture with Merivale now that Good Luck Pinbone has closed. We also give tips for anyone thinking about starting their own popup and complain about burgers and Perth as per usual. FOLLOW US ON FACEBOOKINSTAGRAM / LEVINS / MITCH TWITTER: LEVINS / MITCH - 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.
Danielle Alvarez studied art history, but luckily for us, she realised that it was food that monopolised her thoughts - after all, she can happily identify the “eggshell crust” on a Cuban sandwich and was always prioritising her next cooking project. So she decided to spend her life in kitchens. Danielle's first-ever gig was at The French Laundry, Thomas Keller's three-Michelin-starred Californian institution, where she was challenged by a complicated egg dish that often ended up in the bin. The head chef at the time was Corey Lee, who went on to open Benu (one of the best restaurants in the US, according to David Chang), and she got to know the “shaking in and shaking out" ritual that ruled that establishment. Then she spent four years at another legendary restaurant in California: Alice Waters' Chez Panisse, where there were no official recipes and the kitchen was often run by painters, businesspeople or creative types who had no formal cooking background ("Alice really wanted that in her kitchen, she didn't want chefs"). The restaurant was famous for presenting just a perfect peach for dessert. A fateful trip to Australia eventually led to her being signed to Merivale and, after two long years (and gigs at other Merivale restaurants, such as Coogee Pavilion and The Paddington), Danielle finally opened Fred's in late 2016. It's a place unlike anything else in Sydney – it's inspired by her time in California as well as her relationships with unique producers (like Fabrice Rolando of Farm First Organics in the Blue Mountains, who grows bronze fennel and olive herb, rocket that tastes like peanut butter and asparagus that people have fought “wars” over). In this podcast, Danielle also talks about fighting fire to create her menu (which involves everything from mastering coals and wood and letting stringed lamb spin by the fireplace), the challenge of making the perfect bread - and what it's like when you work in an incredibly open kitchen and there's nowhere to hide from diners and critics. Plus, what it was like collaborating with Nadine Levy Redzepi on a guest dinner for March Into Merivale, the Cuban food that she grew up with and her favourite places to eat and drink in Sydney.
Amanda Talbot is the interior stylist behind some of Sydney's most successful (and beautiful) restaurants, bars and pubs. The Merivale Group's Coogee Pavilion, The Paddington and The Newport have all had the Amanda Talbot treatment - layered interiors that tell a story and put the customer at the heart of the design.In this episode of The Find it. Style it. Podcast, Lauren Keenan sits down with Amanda to talk about those amazing venues and the design process. Plus, she gives us an exclusive sneak peek at her latest project, a Merivale bar called Fred's, which she says is like nothing else in Australia.Amanda is well known as an interiors trends forecaster and it was fascinating to get the low-down on how the trends we all know and love actually come about. We also chat about her time as an Associate Editor at Elle Decoration UK and the two design books she has written - Happy and Rethink.if you have a question about this episode or would like to work with Lauren on a project for your own home, drop her a line at lauren@laurenkeenan.com.au
We made it to 25 episodes so we had to go BIG to celebrate - so we saved up all our money and got the biggest star we know: DAN HONG. Merivale's golden child himself, from the kitchens of Mr Wong, Ms G's, Lotus and El Loco, sitting at the Mitchen table answering the millions of Hongy realted questions that needed to be answered. This episode also marks the return of Darren Robertson from Three Blue Ducks in Bronte and Byron, and we talk about burgers, hot sauce, T.O.Y.S., managing two restaurants at once and Mitch's new business venture, ending the episode with some thrilling glad wrap and apron talk.Find us at http://facebook.com/themitchen See acast.com/privacy for privacy and opt-out information.
Patrick Friesen originally thought he was going to be a doctor. He also planned to be in Sydney for a short spell - but luckily for Australians (and their appetites), he did a U-turn on both points and we're now fans of the talented chef and his menu-ruling work at Merivale's many venues: Ms Gs, Work In Progress, Papi Chulo and the upcoming Queen Chow (which you may know via Insta-stalking its #enmorechinese hashtag). In this podcast, we talk about the true story behind his ‘Phat Pat' nickname, the food scene in Canada (where he grew up) and how he ditched microbiology lectures to pursue food and spend his (then) life savings on eating solo at Per Se at age 19. Patrick has also gone on some mega research trips for Merivale - from his Michelin-star-blitz through Hong Kong (with Dan Hong and the Mr Wong crew) to fat-burning his way across Nashville with Morgan McGlone (Belle's Hot Chicken, Husk). “We ate more food than anyone's ever eaten in three days,” says Patrick. We also hear about his recent Japan trip, where he spent a bomb on dinner at a sushi joint (only for it to be over in a flash), felt sick (in the best way possible) at the fish markets, and also endured a two-hour-long queue just to try Shake Shack. Aside from his Tokyo adventures, we also chat about other border-crossing meals he's had – like the Phnom Penh chicken that's not from Cambodia (a secret discovered via fellow chef Jowett Yu) and where he's smashed the best burgers in the world. Patrick has pretty strong opinions on buns-and-patties and it's one of the many topics he'll be exploring for March Into Merivale (we have fun running through his golden rules for burgers). He's also tackling Instagram, guilty pleasures and other special dining events for the Merivale program (which has its launch party on Wednesday February 10, and runs from February 14 to March 20). We also chat about what he cooks at Papi Chulo (from his insanely good cauliflower dish with romesco, parmesan and brown butter crumbs), the indestructible curly fries, and his local twist on American-style barbecue. Plus, a preview of Queen Chow, what you do when the price of avocado skyrockets, how a hunt for gossip accidentally led him to the co-head-chef role at Papi Chulo; and we finish up with his favourite places to eat and drink in Sydney.
“There's no $10 steak, that's for sure,” says Ben Greeno. There's nothing standard-issue about his upcoming ventures with Merivale, which is no surprise – Ben is far from a standard-issue chef. (In fact, there's question about whether The Paddington – the 'pub' he's opening for the hospitality group – is even actually a pub. And the chicken shop that will follow is not going to be your average takeaway outlet, either.) So there are many dynamite reasons why people are majorly excited about this acclaimed chef's next moves. After all, Ben was Rene Redzepi's first employee when the Danish chef opened Noma. “It was one of the hardest jobs I've ever had,” says Ben. And after working at Michelin-starred kitchens in Europe (and running a supper club in London, where he fed 10 people at a time from an apartment), Ben ended up at David Chang's Momofuku outposts in New York – and later headed the award-blitzing team that opened Momofuku Seiobo in Sydney. He talks about all of this in the podcast – plus, the dish that outlasted the famous pork bun at Seiobo, and that wild time they had when recreating Momofuku Ssam Bar's seminal 2007 menu for Good Food Month in 2014. This year, Ben joined Merivale – and it probably doesn't hurt his employment prospects that CEO Justin Hemmes name-checks Ben as one of the best chefs in the world. So Ben also chats about his plans for The Paddington (which opens on Tuesday), with a menu that is inspired by three fantastic on-site rotisseries (where he'll be roasting everything from lamb to celeriac), and the research he's done for the upcoming takeaway shop (including the time he ate 100 euro chicken in France with Hanz Gueco). Ben also talks about his standout experiences at L'Arpege and his anticipation for the future Merivale venues for Patrick Friesen and Danielle Alvarez (“It's gonna be one of the best openings of next year for sure," he says about her planned restaurant, Fred's.)
Live from their holiday in Tokyo, Levins and his wife Bianca Levins (ex The Dip) discuss the fun of eating their way through Japan with a toddler and the best places to eat ramen, burgers and katsu. Later Levins tracks down Merivale chef Patrick Friesen in an Ebisu bar and the two get drunk while comparing Tokyo food adventures. See acast.com/privacy for privacy and opt-out information.
A good restaurant doesn't have to be a stuffy one – Dan Hong has highjacked traditional expectations of fine dining in Sydney, and as executive chef at Merivale, a strong voltage of fun charges through the places he oversees, such as Ms Gs, Mr Wong, El Loco and Papi Chulo. He has helped redefine how we eat in this city. Yes, he has an impressive CV – which includes being named Josephine Pignolet Young Chef of the Year when he was at Bentley and time in the kitchen at Tetsuya's when it was #4 best restaurant in the world – but he's also responsible for unapologetically enjoyable dishes, such as the Stoner's Delight at Ms Gs, a dessert so epic that it has spawned as many sequels as a Hollywood blockbuster franchise. His achievements go beyond just notching up honours and hats; in fact, Kanye West went to his restaurant, Mr Wong, twice in one week, while he has also cooked for his heroes: Ferran Adria, Rene Redzepi and his mother, Angie Hong. As part of his work for Merivale, he's gone on intense research trips – where he's eaten as many as 40 tacos in one day, or experienced 8 Michelin stars in a matter of hours. During this podcast, he talks about the tremendous ups and downs of his career, and shares some memorable stories outlined in Mr Hong, his cookbook/memoir for Murdoch Books. The tale about 'Dave's salad' and meeting his wife are some of the highlights. He also chats about his experiences with Justin Hemmes, this year's March Into Merivale program, and where he likes to eat and drink in Sydney.
Pippa Merivale, a world-renowned healer, author and teacher, is the founder of Metatronic Healing, a powerful new modality harnessing the high-frequency energies of Archangel Metatron for restoring health to body, heart and soul. She will be speaking about the healing transmissions she receives from Archangel Metatron and will be sharing a message from Metatron specifically for our radio audience!
Join Jewels as talks with Author Philipa Merviale about her way to happiness and success. We also dive into the Metatronic Healing which Philipa prescribes for personal transformation that will bring about tremendous results.
In this show, we get student opinions on current events. Host Jay Rims states his views and finds out how students feel about the upcoming Olympics and whether or not Canada should boycott them. If you have an opinion or … Continue reading →
In our first episode of Reel World, host Brandon reviews The Village, by M. Night Shyamalan , and The Kingdom, directed by Peter Berg. Both these movies are available on DVD. download the show (7.34 MB)right click the link above … Continue reading →
In our first episode ever, host Davey J interviews Merivale student Sarah K. She shares her musical talent with us by performing various songs in our studio. Feel free to download the show here or visit us on iTunes. download … Continue reading →
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