Podcasts about Savva

“Effie was always in me, but then I moved to the middle class, and the Effie in me was my enemy.”- Mary CoustasIn this episode of Three Food Memories, you'll meet the one and only Mary Coustas, who you may know best by her alter ego, Effie. On the menu is; Greek sweets, lamb on the spit, and the 7th Christmas after Dad passed.Sides include; a hamburger with the lot (menopause, or MaryPause as Mary writes), making lemonade from racism, coping with grief over the death of her father, and daughter Stevie, who was still-born at just 24 weeks old, as well as some hot tips for men who may have women in their life embarking on the wild ride that is menopause. Her book MaryPause is out now, and you can grab it here. Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On comedian Mary Coustas' (Effie Stephanidis) menu: Greek sweets, lamb on the spit, and the 7th Christmas after Dad passedIf you liked this mini episode - make sure you catch the full episode, out tomorrow (and tell your friends to listen too!)Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

What lessons from 2025 can Labor and the Coalition take into their summer break? After a landslide election win, will Albanese maintain his lead in the polls and use the momentum to achieve ambitious reform? And can the Liberals come back into public favour? Niki Savva, award-winning author of Earthquake: The Election that Shook Australia, joins Barrie Cassidy and Tony Barry in this bumper final episode for 2025. The Barries will return to your feed in February 2026

In her latest book, Earthquake, Niki Savva reflects on the 2025 election, and subsequent aftershocks that continue across the nation's political scene.   

"Many of the students in my class had been fighting in the civil war as child soldiers." - Indira Naidoo In this episode of Three Food Memories, you'll meet a stalwart of Australian broadcasting - the wonderful Indira Naidoo. With a childhood spent jumping between continents and cultures, she has a unique outlook on life, and back home - more recently, grief - which she delves into in her beautiful book The Space Between the Stars. She's also the author of celebrated books The Edible Balcony, The Edible City, and host of ABC's Compass.On the menu is Mum's curried chicken, survival meatballs, and the Wayside Chapel Christmas Lunch.Sides include an extraordinary escape during apartheid, reflections on school life across five countries, lining up for cheese, learnings of grief in midlife, and what it takes to broadcast to the nation during times of need. Indira's social cause is The Wayside Chapel, whose mission is creating community by breaking down the barriers of judgement and providing a safe place where people from all walks of life are welcome. You can donate a plate to their Christmas Appeal here: waysidechapel.org.auSend us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On journalist and author Indira Naidoo's menu: Mum's curried chicken, survival meatballs, and the Wayside Chapel Christmas Lunch If you liked this mini episode - make sure you catch the full episode, out tomorrow (and tell your friends to listen too!)Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I'd bought men's deodorant. I put it on, and I just couldn't stop crying." - Zoe TerakesIn this episode of Three Food Memories, you'll meet actor and author Zoe Terakes who has lit up the screen in Wentworth, starred alongside Nicole Kidman in Nine Perfect Strangers, and scored a Helpmann nomination at just 19 years old. And although they might not speak Greek, they feel Cretan right down to their bones (just don't mention the Turks to grandpa). On Zoe's menu is: slow food at Ntounias, beans of the day in Fourni, and dad's fiddly koulourakia. Sides include: what it took to write Eros: Queer Myths for Lovers (out now!), how awkward it is to record said book as an audiobook when you have to repeat the word cock multiple times for the sound engineer, why they shouted at MP Penny Wong, and a deep dive into queer love.  Zoe's social causes are Trans rights, Palestinian rights, and First Nations rights...as they say "I'm never truly free until you are truly free". Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On actor Zoe Terakes' menu: slow food at Ntounias, fava and rooster in Fourni, and dad's koulourakia with grandpa. If you liked this - make sure you catch the full episode, out tomorrow (and tell your friends to listen too!)Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I'm very sad to say I'm currently the Neil Armstrong of the dating world. I'm the only one on the moon." - Kate Reid In this episode of Three Food Memories, you'll meet founder of Lune Croissanterie - Ms. Lune - also known as Kate Reid. On Kate's menu is: Dad's crepes, Bakers Delight custard scrolls trackside at the Australian Grand Prix, and a life-changing Parisian croissant Sides include: purpose and destination, what it takes to write a memoir, the importance of a good belly laugh, a bidding war, the best parents, great friends, and a moonlit meditation (but don't do this while listening to the episode).  Kate's social cause is Seeing Eye Dogs Australia - because they are the eyes of someone who can't see. Find out how you can support them here: seeingeyedogs.visionaustralia.org **This conversation discusses anorexia and eating disorders - if you or someone you know needs help, you can phone the Butterfly Foundation on 1800 33 46 73 or check out their website: butterfly.org.au/get-support/helpline***Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On Kate Reid (founder of Lune Croissanterie)'s menu: Dad's crepes, Bakers Delight custard scrolls trackside at the Australian Grand Prix, and a life-changing Parisian croissant If you liked this - make sure you catch the full episode, out tomorrow (and tell your friends to listen too!)Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"We were living in a museum" - Sofie MullerIn this episode of Three Food Memories, you'll meet Belgian artist Sofie Muller. On Sofie's menu: a cocktail that packs a punch, a soup that makes you cry, and a dinner in the dark.Sides include: growing up in a museum, why creating art is better than housework, and what it takes to show the ingredients of the soul. This episode was recorded at Fox Jensen Gallery on Gadigal land. Sofie's social cause is: art as a form of healing. Not a cure, but a space where pain can exist, where silence can speak, and where people may feel seen and recognised. She says "My work isn't a statement, but an invitation: to look more slowly, to feel more honestly, and to meet ourselves and others with greater softness."Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On artist Sofie Muller's menu: a cocktail that packs a punch, a soup that makes you cry, and a dinner in the darkThis episode was recorded at Fox Jensen Gallery on Gadigal land. If you liked this - make sure you catch the full episode, out tomorrow (and tell your friends to listen too!)Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"Sometimes I'd sleep in a train station because I'd missed the night rider" - Mike McEnearneyIn this episode of Three Food Memories, you'll meet the master of hospitality  - chef Mike McEnearney. On Mike's menu: the 80s in Sydney, 90s in the UK and Europe, and a naughties sabbatical in Wales, which brought it all back home. Sides include: reflections on cooking for Gordan Ramsay, Damien Hirst, Neil Perry, why suits and tents go hand in hand for Mike.Mike speaks of two social causes (and Sydney institutions) close to his heart - Two Good Co, and OzHarvest. This episode was recorded on Gadigal land in Mike's Kitchen By Mike restaurant (so you'll hear background noise and chatter, and the occasional toot of an impatient driver!)  Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On chef Mike McEnearney's menu: 80s in Sydney - Noodle Soup at BBQ King and picnic goods from Cyril's90s in the UK - goat's cheese tortellini and suits in tents00s sabbatical in Wales - baking bread and discovering the garden of the local “white witch”  This episode was recorded on Gadigal land in Mike's Kitchen By Mike restaurant If you liked this - make sure you catch the full episode, out tomorrow (and tell your friends to listen too!)Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Next week is the 50th anniversary of the dismissal of the Whitlam government. We're joined by Niki Savva and David Solomon to talk about their memories of that day.

"Fermentation is inherent to human survival" - Kenji Morimoto In this episode of Three Food Memories, you'll meet the king of fermentation - Kenji Morimoto. On Kenji's menu is: Ozoni at New Year, Potluck at the Temple, and kimchi in Mumbai. On the side are share plates of Buddhism, what it's like being fourth-generation Japanese-American, the nuances of how intergenerational trauma plays out in food, and how you can make fruit mince pies into miso!! Kenji's social cause is building and maintaining community and memory through the lens of food and fermentation. You can grab his book Ferment, online or in book stores now!! Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On fermentation king Kenji Morimoto's menu: Ozoni at New Year, Potluck at the Temple, and kimchi in MumbaiIf you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!)Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I ran away from home with a man, a very unsuitable lover who was older than I and very interesting. He was a Polish asylum seeker." - Blanche D'AlpugetIn this episode of Three Food Memories, Savva sits down with author Blanche D'Alpuget. On the menu is: Anzac biscuits on Sydney Harbour, satay kontol in Indonesia, and roast lamb at Buckingham Palace. On the side are reflections on sailing on the Harbour, the trick to fishing, running away from home at 17, fondest memories of Bob, meeting the Queen, a prediction about world politics, and a hot tip to relieve loneliness (and stress!).Blanche's social cause is Inala - a Rudolf Steiner inspired disability support provider committed to providing the highest quality support and services to individuals living with disability. You can find out more here: inala.org.auSend us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On author Blanche D'Alpuget's menu: Anzac biscuits on Sydney Harbour, satay kontol in Indonesia, and roast lamb at Buckingham Palace If you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!) Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I was blindfolded the whole time, and I could hear the screams of other people they were torturing." - Simon OstrovskyIn this episode of Three Food Memories, Savva sits down with Emmy Award–winning journalist Simon Ostrovsky, who's not only investigated some of the world's toughest stories — he's also been investigated himself. Read: abducted and tortured.Despite the intensity of his work, he still keeps reporting with his thoughtful demeanor and dry wit.On Simon's menu is: Burek, homemade pasta sauce, and Frito [pron: FREE-doh] Pie alongside a side of rookie reporting amongst Putin's early years, what's the real deal with the war on Ukraine, and the joy of suddenly being able to cook for other people. Simon's social cause is Ukraine-based organisation, Saint Javelin, who manufacture high-quality clothing and gear in Ukraine, providing jobs, and donating proceeds to humanitarian and Ukrainian military aid efforts. You can find them here: saintjavelin.com**NOTE: this episode contains some confronting material** Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I remember my dad chasing a brown snake through the back yard in his underwear" - Jamie Durie In this episode of Three Food Memories, Savva sits down with Jamie Durie at his house in Avalon, surrounded by 50 guests (and more than 250 indoor plants). On the menu is tuna sashimi in Kyoto, caribou carpaccio in Hudson Bay, and risotto alla Milanese, along with fond recollections of his youth in Tom Price, his acrobatic Manpower days, fatherhood, meeting Barack Obama, working with Oprah, his landscape and furniture design, how we can all make our homes a little more environmentally friendly, as well as the moment that took him from hot pants to pot plants (which may or may not have something to do with Molly Meldrum).Jamie's social cause is the Children's Cancer Institute, because every child should get the chance to grow up and grow old. But cancer cuts life short for hundreds of children every year. In Australia alone, every week, three young lives will be lost to the disease. For over 40 years, Children's Cancer Institute has been researching the causes, prevention and cure of childhood cancer.This episode is thanks to the team at Saint Cloche Atelier - saintcloche.com/pages/atelierSend us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On designer Jamie Durie's menu; tuna sashimi in Kyoto, caribou carpaccio in Hudson Bay, and risotto alla MilaneseIf you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!) This episode was recorded in front of a live audience at Jamie's house in Avalon, NSWSend us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Šakāļi māju pagalmos, caunas, kas pārgrauž automašīnu vadus, ezis, kas ziemas migu uztaisījis komposta kaudzē, un lapsas, kas siro pa atkritumu konteineriem. Cilvēka tuvumā dzīvnieki atraduši sev gana piemērotu vietu, lai dzīvotu. Kāpēc mūsu tuvums dzīvniekiem ir noderīgs un kā sadzīvot ar savvaļu uz mājas sliekšņa? Raidījumā Zināmais nezināmajā sarunājas Rīgas Nacionālā Zooloģiskā dārza pārstāvis Māris Lielkalns, Latvijas Nacionālā Dabas muzeja pārstāve, zooloģe Inta Lange un zoologs Vilnis Skuja.   Zinātnes ziņas Nobela prēmija fizioloģijā vai medicīnā 2025 Šis ikgadēji ir Nobela prēmiju laureātu paziņošanas periods. Tieši pirms nedēļas raidījumā runājām par imunitāti un imūnsistēmu, un arī Nobela prēmija fizioloģijā vai medicīnā šogad pasniegta trim pētniekiem - amerikāņu zinātniekiem Mērijai Brankovai un Frederikam Ramsdelam, kā arī japāņu zinātniekam Šimonam Sakaguči - par atklājumiem imūnsistēmas kontroles jomā, proti, par to, kā imūnsistēma tiek pasargāta no uzbrukumiem mūsu pašu ķermenim un orgāniem.  Džeina Gudola mainīja mūsu priekšstatu par pērtiķiem Mūžs, kas veltīts zinātnei, var vainagoties ar Nobela prēmiju, bet vēl viens vienreizējs mūžs noslēdzās pagājušajā nedēļā. Runa ir par ievērojamo primatoloģi, šimpanžu pētnieci, Džeinu Gudolu, kura pagājušajā nedēļā 91 gada vecumā devās mūžībā, bet viņa sniegusi lielu ieguldījumu mūsu priekšstatos par pērtiķiem. Tāpēc visas nedēļas garumā tīmeklī aizvien parādās raksti par Gudolas dzīvi un darbu. Vai jūs ēstu jogurtu, kas gatavots ar skudrām? Zinātnieki to izdarīja Kukaiņi var ne vien kaut ko sadalīt vai noārdīt, bet arī radīt, un tie var radīt jogurtu. “Vai jūs ēstu jogurtu, kas gatavots ar skudrām?” - tāds jautājums tiek uzdots “ScienceDaily”, piebilstot, ka zinātnieki to ir pamēģinājuši.  Apvienojot zinātni un tradīcijas, pētnieki ir atdzīvinājuši senu Balkānu un turku jogurta gatavošanas tehniku, kurā skudras tiek izmantotas kā dabiski fermentētāji. Skudru baktērijas, skābes un enzīmi pārveido pienu bagātīgā, pikantā jogurtā, vienlaikus demonstrējot daudzveidību un sarežģītību, kas dažkārt zūd mūsdienu industrializētajās jogurta šķirnēs. Eksosomu zinātne - jaunākā apsēstība ādas kopšanā Eksosomas ir nanoizmēra daļiņas, ko izdala lielākā daļa šūnu veidu un kas tiek slavētas par to atjaunošo spēku cilvēka organismā, tostarp par signālu sniegšanu, kad ražot vairāk kolagēna. Eksosomu serumi šobrīd ir kļuvuši ļoti populāri ādas kopšanas jomā, arī sociālajos medijos tie tiek ļoti popularizēti, tomēr eksperti mudina ievērot piesardzību un nepārvērst eksosomas par apsēstību.    

On media personality Yvie Jones's menu: Pork buns, chicken noodle soup, steak and three veg, and ham, tomato and cheese sandwichesIf you like this - go back and listen to the full episode released February 14, 2022 - or just search Yvie Jones Three Food Memories!  Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On sport's journo Andrew Webster's menu: Brazilian churrasco, king prawns, and Maggie Beer's burnt fig ice-cream. If you liked this, listen to the full episode released December 14, 2021Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On artist Sally Scales menu: Mum's damper, pork and plum vodka, and honey ants If you liked this, listen to the full episode released January 21, 2022Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On 94-year-old Joy Jobbins' menu: all of the chips, oysters, and shandyIf you liked this - listen to the full episode March 31, 2022Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Coming up in Season 10...Jamie Durie! Blanche D'Alpuget!Kenji Morimoto! Mike McEnearney!Sophie Muller!plus so many more... make sure you like, subscribe, follow and tell ya friends to stay up to date with all the Three Food Memories action!!! Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I didn't appreciate how strong the pull for human connection would be." - Corinne Ooms In this episode of Three Food Memories, you'll meet a forager, food scientist, and the longest‑lasting female contestant on Alone Australia, who endured 70 days in the Tasmanian wilderness before tapping out. We should mention - she didn't tap out because she'd run out of food, or her shelter had blown away…it was for another, far more important reason. On the menu is: the wallaby and fern soup that got her through 70 days in the wilderness, Scottish potato scones, and Filipino pancit, along with musings on foraging, life, losing a parent, and becoming a parent for the first time. Corinne's social cause is food waste and food security, because working in the food industry, she sees firsthand how much perfectly good food gets thrown out every day from farms, factories, retailers, hospitality, all the way to households! Corinne believes it is heartbreaking and there needs to be more consumer awareness and policy changes in regards to this issue. Some food rescue organisations to check out are: OzHarvestFoodBank This episode was recorded while Corinne was back in her childhood bedroom in Inverness, Scotland. Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On runner-up of Alone Season 3 Corinne Ooms' menu: Wallaby and fern soup, Scottish potato scones, and Filipino pancit If you liked this - make sure you listen to the full episode out tomorrow, and tell your friends! Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"My sister told me that if you stare into the stereo speakers, you can see ABBA singing.  I so believed it." - Hetty Lui McKinnon Acclaimed cookbook author and self-confessed George Michael superfan, Hetty Lui McKinnon shares the secrets behind her new book Linger (out now!), her love of buffet restaurants, and why Chinatown feels like home no matter where you are in the world. Hetty's social cause is community and connection…because everyone needs more of it, and we're more alike than we are different. Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On Hetty's menu: Sundays in Chinatown, Revolving restaurants and hotel buffets, Jin dieu - (Mum's deep-fried glutinous rice balls)Be sure to listen to the full episode, out tomorrow (and tell your friends)! Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On this episode you'll meet comedian, former accountant, and heart attack survivor Dilruk JayasinhaOver the 15 years since his first stand-up, this Sri Lankan born Aussie has become one of the country's most sought-after comedians. On the menu is: Sri Lankan Maccas, the concoction formerly known as Beroffee (ooh I reckon you can figure out what this is made of), and mum's parathas. Dilruk's social cause is “Shake it up Australia” Foundation for Parkinson's research.Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On comedian and former accountant Dilruk Jayasinha's menu: Sri Lankan Maccas, the concoction formerly known as Beroffee, and mum's parathas. Be sure to listen to the full episode, out tomorrow! Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I grew up in Western Sydney. It wasn't a good thing to be an Arab. It meant you were naughty." - Karima HazimOn the menu: Eid feasts, home-tailored Vietnamese meals, and fresh figs and chick peas along with musings on motherhood, lashings of childhood memories from holidays in Lebanon, and what it means to be an Arab in a Western world. Karimas social cause is MAP Medical Aid for Palestinians: map.org.uk**This episode was recorded on August 12th, 2025**Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"The waiter brings out this gazpacho soup, and in the bowl were these tiny little eels trying to swim up the edge" - Adam KeithThe phrase “if you know, you know” has never applied more to a guest on Three Food Memories. From fine arts and fashion to adult action (both in front of, and behind, the camera), his works are founded in aesthetics and style. Today, Adam Keith (AKA Adam Russo) is still classical, and creating - having stepped into the role of spiritual warrior, mentor, and tarot card reader. Join the conversation as Savva chats with Adam from his colourful home in LA, and enjoy a meal of scrippelle, gazpacho with a wiggly twist, and a dinner at Lake Como

"If we go to Greece and we pass ten different bakeries, I will have ten pieces of spanakopita." - Alex PerryIn this episode of Three Food Memories recorded at the Bleach Festival on the Gold Coast, you meet fashion designer Alex Perry - whose sharp tailoring, glamorous red-carpet gowns, and signature sunnies have become known worldwide. But before his stratospheric international career in the rag trade, Alex Perry was your average kid of Greek immigrant parents growing up in Matraville, in Sydney. So how did the kid from Syd become a global force on the runway, and how did fashion become the flame that lit something inside him?On the menu is spanakopita, keftedes, and halva. Alex's social cause is the AEIOU FOUNDATION - aeiou.org.au The AEIOU Foundation for Children with Autism provides early intervention that enables children with autism to live their best lives. AEIOU delivers high-quality therapy and care for children aged 2-6. You can find out more at the link above. This episode of Three Food Memories was presented by Home of the Arts, Gold Coast, host of the 2025 Bleach Festival.Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you! TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

In this laugh-filled Proper True Yarn episode, boxing coach Ben Sava opens up about everything from billion-dollar dreams to the most famous fighters he's met. He recalls the wildest fight of his life—including the time he accidentally knocked out two people with one punch—and reveals his dream pet (spoiler: it's got a tail). With hilarious tangents on street brawls, pick-up line disasters, and fighter mindsets, this yarn is as unpredictable as it is entertaining.#propertrueyarn Hosted on Acast. See acast.com/privacy for more information.

Boxing coach Ben Savva steps into the Proper True Yarn hot seat and delivers a wild, raw yarn about his early days owning a gym in the UK—when Saturday nights meant beers, benders, and busted glass bottles. From stripper showdowns and ego-fuelled missteps to the haunting consequences of a mate's psychotic break, Ben unpacks the chaotic turning point that led him to sell up and move to Australia. It's a story of ego, madness, redemption, and the moment a crate of beers flying through a gym changed everything.#ProperTrueYarn Hosted on Acast. See acast.com/privacy for more information.

Jaukais laiks, garās brīvdienas, vasaras tuvošanās - viss mudina doties dabā un Latvijā dabas tūrisms pēdējos gados kļuvis īpaši populārs. Laivošana, pastaigas pa dabas takām un mežiem; purvu laipas un jūras piekraste - šobrīd dabā gājēji ir sastopami visur. Taču, ko tas nozīmē pašai savvaļai un kā mēs varam prātīgi organizēt šo tūrismu plūsmu tā, lai cilvēks atpūties un daba paliek netraucēta? Raidījumā Zināmais nezināmajā vērtē Andris Klepers, Vidzemes Augstskolas asociētais profesors, tūrisma speciālists, un Agnese Balandiņa, Dabas aizsardzības pārvaldes Ķemeru Nacionālā parka dabas centra vadītāja. Saistībā ar raidījuma pirmās pusstundas tematu par kara ietekmi uz vidi, Andris Klepers atzīst, ka tas ietekmē gan tūristu izvēli ceļot uz Latviju, gan arī mūsu pašu izvēles un iespējas ceļot Latvijā. Karš visdažādākās pakāpēs ietekmē to, kur un kuri cilvēki var ceļot un atpūsties. "Diemžēl šī tēma ir aktuāla jau vairākus gadus. Lielākoties tūristi no tālajām valstīm, kuri tik labi nepārzina situāciju, atliek savus braucienus, nemaz tik ātri neizlemj braukt uz Latviju. Drošības jautājums ir pirmajā vietā, pirms domāt, vai savvaļa šeit ir tas, kas mudina apmeklēt Latviju," atzīst Andris Klepers. "Vēl Latvijas simtgadē daudz aktivitātes notika gar Latvijas robežu, gan ar velosipēdiem, gan skriešana un dažādas mazas koncertprogrammas, tagad gan Baltkrievijas, gan Krievijas robežjoslā, visur, kur ir vajadzīgas atļaujas, nav tik vienkārša ceļošana," turpina Andris Kleperis Tāpat militāro poligonu teritorijā, ja notiek mācības, nav iespējas ne ogot, ne sēņot. Neskatoties uz to, daļa cilvēku tomēr mēģina to ignorēt.  

Savvaļas ugunsgrēki mežos nu jau kļuvuši par biežu parādību visos pasaules reģionos. Kā dabas vide atjaunojas pēc uguns nelaimes? Vai koki iet bojā vai tomēr ataug? Vai sadeg visa dzīvā radība, vai tomēr ir kādi dzīvnieki, kas labprāt apdzīvo šādu vidi, raidījumā Zināmais nezināmajā skaidro biologs, Latvijas Universitātes profesors Guntis Brumelis un entomologs, Latvijas Universitātes Medicīnas un dzīvības zinātņu fakultātes pasniedzējs Kristaps Vilks. "Ugunsgrēki dabai nedara neko sliktu. Ugunsgrēki rada ekonomisko zudumu cilvēkam. Tas posts ir cilvēkam, nevis dabā," norāda Guntis Brumelis. "Ugunsgrēki vienmēr ir bijuši, vienmēr būs. Daļa dabiski izceļās ar zibeni. Bet vēsturiski lielākā daļa ugunsgrēku ir cilvēka radīti, it sevišķi kad cilvēki ierīkoja līdumus, dedzināja mežus, ierīkoja lauksaimniecības zemes, tālāk attīrīja krūmus ar ugunsgrēka palīdzību. Tātad cilvēks izraisīja lielāko daļu ugunsgrēku. Bet daba ir pielāgojusies ugunsgrēkiem un ugunsgrēki nekad neizposta visu mežu. Reti būs tāda teritorija, kur visi koki ir sadeguši, parasti daļa koku paliek dzīvi un un degumi ir ļoti heterogēni, nav vienādi. Būs vieta, kur neviens koks nav miris, ir vietas, kur visi koki ir miruši un pa vidu." Arī Kristaps Vilks piekrīt, ka ugunsgrēks dabā īsti nav nelaime. "Es arī piekrītu apgalvojumam, ka meždegās, man patīk šis vārds attiecībā uz degumiem mežā, tā nav dabas katastrofa. Tur patiesībā koncentrējas daudz dzīvības pēc tam, tieši pēc degšanas, jo degšana rada struktūras, kas nav parastā mežā, nedegušā mežā. Šajās vietās uz apdegušām kritalām var dzīvot sugas, kas citur nav," skaidro Kristaps Vilks. "Protams, daļa augsnes dzīvnieku, kas nelido, aiziet bojā. Bet es vienmēr saku: jāpatur prātā tādi kā svaru kausi - vienā svaru pusē ir parastās sugas, kas ir visur, to skaitā būs arī kādi lēnīgi kukaiņi vai gliemezīši, vai daudzkāji, kas nevar aizbēgt. Un viņi aizies bojā. Daļa no viņiem izdzīvos. Kā Guntis jau minēja, mežs neizdeg visur vienādi, būs ieplaciņas ar mitrākiem apstākļiem, tur viņi saglabāsies un varēs kolonizēt atpakaļ deguma teritoriju. Un tad ar sugas otrā svaru kausā, kas ir dabas retumi, kuriem citur vienkārši nav māju. Viņi dzīvo tieši meždegās."

Alexander Savva from Wellfit who is also their Hyrox Ambassador speaks to Abdul Karim on The Half Time Show to discuss the growing popularity of the workout. We also looked at the recently concluded race in Sharjah and how well it was received. Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio www.soundcloud.com/pulse95radio

Hi there, I’m Jacqueline Maley, the host of Inside Politics, The Age and the Sydney Morning Herald’s weekly politics podcast. We’re bringing you the best episodes of 2024, before we return in early February for the election year. In this special episode, which aired last month, respected columnist Niki Savva explains why Prime Minister Anthony Albanese should retire if he wins the next election. We’re releasing this episode for you today, on January 31. Cut through the noise of federal politics with news, views and expert analysis. Subscribers can sign up to our weekly Inside Politics newsletter.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

Hi there, I’m Jacqueline Maley, the host of Inside Politics, The Age and the Sydney Morning Herald’s weekly politics podcast. We’re bringing you the best episodes of 2024, before we return in early February for the election year. In this special episode, which aired last month, respected columnist Niki Savva explains why Prime Minister Anthony Albanese should retire if he wins the next election. We’re releasing this episode for you today, on January 31. Cut through the noise of federal politics with news, views and expert analysis. Subscribers can sign up to our weekly Inside Politics newsletter.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.