Podcast appearances and mentions of scott pickett

Welcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we're delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring a well-earned pause. Fresh off a dream guest chef appearance in Charlie Trotter's iconic Chicago kitchen and a dynamic collaboration with Chef Vish Mayekar and the team at Elem in Vancouver, Ron is riding a wave of inspiration. Born and raised in Vancouver, Chef Ron's culinary spark was ignited by his mom's heartfelt Sunday roasts, propelling him on a global quest for culinary excellence. With over a decade of experience in elite kitchens across the UK, Australia, and the Middle East, he trained under Michelin-starred Chef Tom Kitchin in Edinburgh and refined his craft alongside Scott Pickett in Melbourne. Known for his disciplined approach and deep reverence for local ingredients, Ron's tenure at Canoe showcased his mastery in elevating Canada's diverse bounty—think Saskatoon chanterelles, Nova Scotian sea lettuce, and Ontario squab—through a seamless blend of classic French techniques and modern innovation. Listen as we chat about Chef Ron's remarkable journey, from his global adventures and recent high-profile collaborations, and his vision for what's next. I hope you enjoy the conversation and as always check DM me with any comments. Send us your feedback

Amelia Gebler is a costume designer for film and television, she loves working across all genres and is a diverse and creative designer whose passion for cinema, storytelling, sartorial analysis and character motivate her in her design work. Amelia believes that an understanding of the language of style and its role in society is an important communicative device for vividly and creatively expressing identity and is an empowering form of self-expression. Most recently Amelia designed the costumes on the second series of UPRIGHT directed by Mirrah Foulkes and starring Tim Minchin, for Lingo Pictures and Binge. Amelia designed JOE VS CAROLE for UPC and Peacock created by and starring Kate McKinnon. In 2021 Amelia designed Joseph Kosinski's feature film ESCAPE FROM SPIDERHEAD starring Chris Hemsworth and Miles Teller, for Netflix. In 2020 Amelia designed the costumes on the feature film adaptation of Stephen King's CHILDREN OF THE CORN, produced by Lucas Foster (FORD V FERRARI). Amelia designed the costumes for Shannon Murphy's debut feature film BABYTEETH, starring Essie Davis and Ben Mendelsohn, produced by Alex White and Executive Produced by Jan Chapman, the film debuted in Official Competition at the Venice Film Festival in August 2019 to glowing reviews. BABYTEETH has appeared in over twenty film festivals, including BFI London, Zurich International, Film Fest Hamburg, Mostra de Sao Paolo, Mumbai and Chicago. BABYTEETH received a total of 12 nominations in the 2020 AACTA Awards. Amelia's other recent design credits include SBS miniseries' THE ROPESdirected by Shannon Murphy, and DEAD LUCKY directed by David Caesar; and ABC series KIKI & KITTY. Amelia also designed two productions for Jungle Entertainment; SANDO, directed by Phil Lloyd, and SQUINTERS, directed by Adam Zwar for Stan. Her other costume design credits for television include NO ACTIVITY, THE MOODYS, A MOODY CHRISTMAS, HERE COME THE HABIBS, MAXIMUM CHOPPAGE, DR FEELGOOD, HOUSE HUSBANDS series 5, THE CHECKOUT, THE HAMSTER WHEEL, THE CHEF'S LINE, DEADLY WOMEN and BEHIND THE MANSION WALLS. For film, Amelia costume designed Ben Lucas' feature film OTHERLIFEwhich was shot in WA in 2016. Her short films include Tropfest winner BAMBOOZLED directed by Matt Hardie, MADLY directed by Mia Wasikowska, LIEBERMANS IN THE SKYdirected by Richard Vilensky, THE HOLD UP directed by Scott Pickett, RED DOT directed by Pauline Findlay, WISHART directed by Sam Petty and INDIGENOUS AUSTRALIA directed by Warwick Thornton and Brendan Fletcher. Amelia's work has previously been recognised by the Australian Production Design Guild Awards for Best Costume Design in a Television Show and Best Costume Design in a Webseries.

Jake Kellie is the owner and head chef of the open-fire restaurant Arkhé in Adelaide, Australia. Born in New South Wales, at the age of 16, Jake Kellie passion for cooking started. He studied cooking and travelled overseas to cook and learn from some of the world's best chefs, like Heston Blumenthal of The Fat Duck and Brett Graham of The Ledbury in the UK, and Scott Pickett and Matt Moran in Australia. We will also hear how Jake Kellie builds his cooking on great local produce prepared over different temperatures of open fire. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Funny mama and past life hypnotherapist Jenn Scott Picket talks past life regression, hypnosis, reincarnation, karma, past life memories, and plant medicine. Jenn's Instagramhttps://www.instagram.com/jennscottpickett?igsh=MWY5YnppcjdmaXd2eQ==Jenn's TikTokhttps://www.tiktok.com/@jennscottpickett?_t=8kNzFSxlIvT&_r=1Jenn's Bloghttps://jennscottpickett.medium.com/Soul Slumber Party Social Mediahttps://www.instagram.com/soulslumberparty?igsh=bGp4MWh5b2dqd2Fw&utm_source=qrhttps://www.tiktok.com/@soulslumberparty?_t=8igLDS7zQKZ&_r=1https://www.facebook.com/profile.php?id=61551853726061&mibextid=LQQJ4dKaren Disapproves Social Mediahttps://www.instagram.com/karen.disapproves?igsh=MW1lZGhxZ2M2ZHB5MA%3D%3D&utm_source=qrhttps://www.tiktok.com/@karen.disapproves?_t=8igLAgCjGr0&_r=1Show Inquiriessoulslumberpartypod@gmail.com

Today I am talking to Jake Read at Neptune in Windsor. I've always had a soft spot for Neptune ], so what better excuse to head back over there than a new head chef. Last year, after 12 years working in the UK across Michelin and boutique hotel restaurants as well as running his own private dining business, Jake Read felt drawn to Melbourne. He had been following some Melbourne venues on social media, but says when he sat down and ate at the likes of Old Palm Liquor and Liberty Bar, he knew he was in the right place and couldn't wait to get stuck in. After a stint at Scott Pickett's Matilda, Jake has taken over the head chef reins at Neptune, where he has slightly steered the menu back towards its Mediterranean and smaller plate origins. Jake and I sat in the beautiful function room upstairs and after our lovely chat, we went downstairs and he treated me to some delicious snacks: a really rich and tasty scallop with salumi XO, a punchy umami filled eggplant toast with miso and cashew and then a dish he has been playing with and which I absolutely loved, a perfectly cooked potato cake with crème fraiche and the pop of salmon roe. My two favourite things are great conversations and delicious food, and all my boxes were ticked. Thanks to Jake and the team at Neptune for being so great. Now I've tried out a new little sound effect at the beginning as a segue to arriving and then going upstairs. Let me what you think about it.

For me, eating seafood while looking out to sea is what it's all about and so Audrey's at the iconic Continental in Sorrento is my dream come true. The dining room is divine. Art Deco curves, coastal pallet, sunshine streaming in and a view of the sea. Plus Audrey's is part of Scott Pickett's repertoire of incredible restaurants and I am a long-time fan of Scott and his restaurants. While I have not yet sat down and chatted to Scott for Conversation with a Chef, I have spoken to a lot of his head chefs, and I've had some fan girl moments with Scott at openings. Audrey's is an ode to Scott's grandmother and the fisherman's basket fun times they shared and the passion for food and cooking that she instilled in Scott. Audrey's is helmed by Nick Deligiannis, 2023 Young Chef of the Year, and it couldn't be in better hands. I spoke to Nick when I was helping compile Broadsheet's Home, filled with recipes foodies could cook when in lockdown at home. I knew then that this was a young chef who loved what he was doing and had a passion for the industry in general. I was delighted to get the chance to sit down with Nick and hear more.

Stephen Nairn is the epitome of the passionate chef. His love for food, the industry, his team and for always learning more is palpable. I had spoken to Stephen over the phone for Broadsheet when Yugen Dining opened and quite frankly I was grinning like a lunatic on the other end of the line because I was just lapping up the way he described the dishes. He pointed out that when he says the menu is ‘led by the five senses', that's not just a fluff statement. I doubt Stephen ever makes fluff statements. He is articulate and thoughtful, and I could listen for hours, I learned so much. When he mentions a sensory approach, he is talking about identifying a range of ingredients he wants to work with and then applying salt, acid, fat, umami, steam, charcoal, not so much to manipulate the flavour in order to change the ingredients, but to extract the most out of the flavour. For example, he says, the depth of flavour in the Drunken Poussin on the Yugen Dining menu sings from all the right notes. When I arrived to speak to him in person, we talked about our days and I mentioned I was a teacher. Stephen comes from a family of teachers, but was himself drawn to cooking and once in, could not get enough of it, starting in Glasgow and working himself up through the best restaurants there, then London, then New York and Eleven Madison Park. He came to Melbourne, intending to stay only two months, and 10 years on, he has worked for Shannon Bennett, Scott Pickett and is now LK Culinary Director — Yugen Dining, Yugen Tea Bar and Omnia Bistro & Bar. This was one of my favourite conversations and I can't wait for you to listen.

Ep 231 Summer Series 10/10 -Using quality training to develop outstanding talent with CEO of the Kick On Group Duncan ThomsonThe portfolio of venues Kick On group spreads far and wide from the Melbourne CBD, inner city, Regional Victoria, Regional NSW, Sydney, Brisbane and the Gold Coast. With such Iconic venues are Terminus Hotel in Fitzroy North, The Plough Inn in Southbank, Brisbane and the new landmark venue The Continental in Sorrento which is a collaboration with Scott Pickett, it is obvious that the group will continue to grow with quality venues moving forward.The goal of the group is to create an environment in which our people feel proud and inspired to deliver amazing hospitality experiences, so I feel it was great to unpick that more this week with the CEO of the Kick On Group, Duncan Thomson.In this podcast we discuss:-How Duncan started out in the industry.-The importance of diversity amongst the group.-How the leadership team has developed the values of the brand to be ingrained into thegreater team.-How values are part of the decision-making process with acquiring new sites.-How Duncan looks at technology stacks and how they can assist the business's growth.-How the ‘Kick-on academy' works to support their team.Find out more about our sponsor for the Summer Series OpenTable on the link below:https://restaurant.opentable.com.au/Please find our guest information here:Website: https://kickongroup.com/Instagram: https://www.instagram.com/kickongroup/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/Mentioned in this episode:OpenTable Australia Aussies love discovering new restaurants, and OpenTable is Australia's most visited dining reservation platform, with more than a million hungry diners looking for inspiration each month. [Did you know*] On average, guests booking on OpenTable spend 49% more than walkins. OpenTable's world-class table management technology ensures your seats are optimised front-of-house to seat more diners, saving you time to focus on what you do best. And it doesn't stop at the end of the meal. OpenTable's relationship management tools keeps you connected with your guests, helping you turn first-time diners into regulars. Visit restaurant.opentable.com.au to connect with your local OpenTable restaurant expert to learn more. OpenTable, empowering restaurants to do what they do best - better.OpenTable Australia OpenTable Australia Aussies love discovering new restaurants, and OpenTable is Australia's most visited dining reservation platform, with more than a million hungry diners looking for inspiration each month. [Did you know*] On average, guests booking on OpenTable spend 49% more than walkins. OpenTable's world-class table management technology ensures your seats are optimised front-of-house to seat more diners, saving you time to focus on what you do best. And it doesn't stop at the end of the meal. OpenTable's...

Scott Pickett serves as the Vice President of Acquisitions of Post Investment Group. He has been in the Business for over 17 years and has invested over 3 billion  into Real Estate In this episode we talked about: Scott's First Steps into Real Estate Philosophy of Deal Structure Capital Raising Strategy 2023-2024 Outlook on Multi-family Real Estate Deals Creativity Going to the New States Interest Rates and Inflation numbers 2023-2024 Real Estate Upcoming Opportunities Scott's Advice to Beginners in Real Estate Resources Useful links: Working capital Podcast Book “ The Philosophical Investor” by Gary Carmell Trapp podcast Contact: Head of Investor Relations: achrisakis@postinvestment.com

Miss JB For Breakfast during the week? Catch up on some of the best bits here: * We celebrated Jonathan's 190th Birthday. An incredible feat..! But, who is Jonathan... and how is he turning 190?!?! Find out here! * JB caught up with Troy Cassar-Daly who was in town to chat about keeping Tamworth beautiful, plus his upcoming Tamworth Country Music Show in January. * Scott Pickett from Snackmasters had a chat with JB about the changes on the show this season, the challenges for chefs in recreating our favourite snack foods, plus what HIS favourite snack food ever is! All that and more in this edition of the BEST of JB For Breakfast from during the week.. only on 92.9! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Miss JB For Breakfast this morning?? JB caught up with Troy Cassar-Daly all about the incredible few year's he has had, what is in store for the Festival plus the importance of keeping Tamworth clean. Plus, JB caught up with social media guru, Meg Coffey, about what Elon Musk is doing (or not doing!) with Twitter... and finally, JB had a chat with Snackmaster, Scott Pickett, all about the new season of this awesome program! Catch up on all of it right here! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Scott is mates with two of my favourite chefs, Scott Pickett and Dan Hunter. Scott told me that he has always loved eating and cooking and once he had decided to pursue cooking as a career and was accepted as an apprentice, he felt super excited and as though everything was going the way it should go. He has never looked back. Scott has worked in different parts of Australia and the world and has been at Magill Estate since 2014. This year he took on the role of Director as well as chef of the Adelaide winery that is home to Penfolds Wines, Australia's leading producer of wines since 1844. I have to admit that I have yet to visit Adelaide and when I was asked to speak to Scott, I did google flights to South Australia just to see if it was possible. It wasn't for now and I spoke to Scott on the phone. He actually had to pull over and chat to me in his car from the side of the road and the way he spoke about Magill Estate and the orchards and vegetable gardens they are establishing in Piccadilly, a 20-minute drive away in the Adelaide Hills, I really wanted to be there. It is definitely on my list, but in the meantime, chatting to Scott was a pretty good substitute. Now we had just had a missed call and then a pulling over to the side of the road so there is some apologising and thanking and some chat about the weather but then we get into it!

Ep 208 - Using quality training to develop outstanding talent with CEO of the Kick On Group Duncan Thomson  The portfolio of venues Kick On group spreads far and wide from the Melbourne CBD, inner city, Regional Victoria, Regional NSW, Sydney, Brisbane and the Gold Coast.  With such Iconic venues are Terminus Hotel in Fitzroy North, The Plough Inn in Southbank, Brisbane and the new landmark venue The Continental in Sorrento which is a collaboration with Scott Pickett, it is obvious that the group will continue to grow with quality venues moving forward. The goal of the group is to create an environment in which our people feel proud and inspired to deliver amazing hospitality experiences, so I feel it was great to unpick that more this week with the CEO of the Kick On Group, Duncan Thomson. In this podcast we discuss: -How Duncan started out in the industry. -The importance of diversity amongst the group. -How the leadership team has developed the values of the brand to be ingrained into the greater team. -How values are part of the decision-making process with acquiring new sites. -With a diverse portfolio, how Duncan splits up his time between the needs of the business as the CEO. -How Duncan looks at technology stacks and how they can assist the business's growth. -How the ‘Kick-on academy' works to support their team. -What the group is excited about moving forward. Please find our guest information here: Website: https://kickongroup.com/ (https://kickongroup.com/) Linkedin: https://www.linkedin.com/company/kickon-group/ (https://www.linkedin.com/company/kickon-group/) Please find us here at POH: Website: https://principleofhospitality.com/ (https://principleofhospitality.com/) Instagram: https://www.instagram.com/principle_of_hospitality/ (https://www.instagram.com/principle_of_hospitality/) Thanks to our supporter for this season - https://www.payo.com.au/ (Payo ) Invite a mate and get $20 each when they use Payo - https://www.payo.com.au/share-earn/ (Mates Dates Link here)

After being told to move to Melbourne if he wanted to go anywhere with his cheffing career, a world of opportunity opened up for Andy Ashby (C'est Bon). It led to working with one of Australia's best chefs Scott Pickett, fine dining on an island and finally and unexpectedly to his own restaurant where he has become a big part of the new wave of dining in Brisbane.https://cestbon.com.auFollow 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

I'll share every strategy I know for sourcing off-market deals, but first, I want to tell you something… At the end of the day, the buyer willing to pay the highest price typically will win the deal.  The key to closing more deals in this current interest rate environment is not to spend countless hours on the phones with brokers, but rather to be more creative in your underwriting.  If you want to start winning more deals, my best piece of advice would be to look beyond the typical ways of adding value to a property and start figuring out how to boost revenue, cut expenses, and improve the tenant's experience, in new ways. Look no further than today's episode for a few revolutionary ways to do this! Scott Pickett is the President of Multifamily at Post Investment Group which has acquired 40,000 units since being formed in 2007. Scott shows us how his vertically-integrated firm has consistently produced deal flow from the bottom to the top of the market.  Andrew Westling is the Director of Capital Markets of Walker & Dunlop in LA, which is the largest provider of capital to the US multifamily market and the third-largest multifamily investment sales firm. Andrew has extensive experience in the debt markets and provides much-needed clarity on the state of the lending environment.  Matthew Owens is the owner of OCG Properties and earned his CPA license while performing audit and taxation engagements on large real estate firms. He has raised over $75M in private investor capital and flipped over 1000+ single-family homes and value-add multifamily assets. In this episode, we discuss… How do lenders underwrite your deals and why they don't always accept your proforma What are the pros and cons of fixed-rate vs. floating-rate debt Why you don't need to LITC or Section-8 to get the advantages of being affordable What technologies are these multifamily pros implementing to gain massive savings Even when you get a 3-week advanced heads-up from a broker on an “off-market” deal, you are still competing with other buyers, so tune in to today's episode, to learn how to win more deals without submitting a ton more LOIs! Take Control, Hunter Thompson Interested in investing in ATMs? Check out our webinar.   Please note that investing in private placement securities entails a high degree of risk, including illiquidity of the investment and loss of principal. Please refer to the subscription agreement for a discussion of risk factors. Tired of scrambling for capital?  Check out our new FREE webinar -  How to Ensure You Never Scramble for Capital Again (The 3 Capital-Raising Secrets). Click Here to register.   CFC Podcast Facebook Group

In this Topical Tuesday's episode, I spoke with Scott Pickett who began working for Post Investment Group as their first financial analyst in 2010 and now serves as the President of Post Real Estate Group, where he's been involved in over 2 Billion of acquisitions and dispositions covering ground up developments, value add investments and all aspects of affordable housing. Be sure to tune in if you're interested in learning about: Why affordable housing is one of the most compelling investment opportunities in real estate right now What makes Post Investment Group different and what is their "special sauce" What the process looks like to qualify a property for affordable housing and the potential management challenges To your success, Tyler Lyons Resources mentioned in the podcast: 1. Post Investment Group 2. His LinkedIn 3. Post Investment Group's LinkedIn Interested in investing in ATMs? Check out our webinar.   Please note that investing in private placement securities entails a high degree of risk, including illiquidity of the investment and loss of principal. Please refer to the subscription agreement for a discussion of risk factors. Tired of scrambling for capital?  Check out our new FREE webinar -  How to Ensure You Never Scramble for Capital Again (The 3 Capital-Raising Secrets). Click Here to register.   CFC Podcast Facebook Group

How is it that you become one of Australia's premier restaurateurs and chefs? And what do you need to learn along the way? In this ninth special series of Game Changers, Phil Cummins joins in conversation with Scott Pickett to answer that very question. Chef Restaurateur Scott Pickett embodies the essence of Australian hospitality. Growing up in Kangarilla, South Australia — a region famous for the diversity and quality of its produce — Pickett's early years were spent surrounded by family, traditions of his grandparents' cooking and a native larder with which he developed a subliminal connection, henceforth informing his values as a chef. Growing up on the land, Pickett's strong connection to local farmers & local produce blossomed into a lifelong love affair with all things food. Across Scott's group of restaurants, which include Estelle, Longrain, Matilda, Chancery Lane & Pastore, Scott is able to play with different techniques and cuisines, including doing things like a classic sausage roll! Firmly established as one of Australia's leading chefs and restaurateurs, Pickett's generous spirit and abundant personality are at the core of his establishments, along with his deep understanding of seasonality and respect for Australian growers and producers; each a testament to the origins of this warm-hearted, country boy with an obsessive dedication to excellence. Our series sponsor is a School for tomorrow. To find out more, visit www.aschoolfortomorrow.com/circle-global-school-research-program The Game Changers podcast is produced by Oliver Cummins for Orbital Productions, supported by a School for tomorrow.(aSchoolfortomorrow.com), and powered by CIRCLE– The Centre for Innovation, Research, Creativity and Leadership in Education (www.circle.education). The podcast is hosted on SoundCloud and distributed through Spotify, Google Play, and Apple Podcasts. Please subscribe and tell your friends you like what you are hearing. You can contact us at gamechangers@circle.education, on Twitter and Instagram via @GameChangersPC, and you can also connect with Philip SA Cummins and Adriano Di Prato via LinkedIn. Let's go!

How is it that you become one of Australia's premier restaurateurs and chefs? And what do you need to learn along the way? In this ninth special series of Game Changers, Phil Cummins joins in conversation with Scott Pickett to answer that very question. Chef Restaurateur Scott Pickett embodies the essence of Australian hospitality. Growing up in Kangarilla, South Australia — a region famous for the diversity and quality of its produce — Pickett's early years were spent surrounded by family, traditions of his grandparents' cooking and a native larder with which he developed a subliminal connection, henceforth informing his values as a chef. Growing up on the land, Pickett's strong connection to local farmers & local produce blossomed into a lifelong love affair with all things food. Across Scott's group of restaurants, which include Estelle, Longrain, Matilda, Chancery Lane & Pastore, Scott is able to play with different techniques and cuisines, including doing things like a classic sausage roll! Firmly established as one of Australia's leading chefs and restaurateurs, Pickett's generous spirit and abundant personality are at the core of his establishments, along with his deep understanding of seasonality and respect for Australian growers and producers; each a testament to the origins of this warm-hearted, country boy with an obsessive dedication to excellence. Our series sponsor is a School for tomorrow. To find out more, visit www.aschoolfortomorrow.com/circle-glob…rch-program The Game Changers podcast is produced by Oliver Cummins for Orbital Productions, supported by a School for tomorrow.(aSchoolfortomorrow.com), and powered by CIRCLE by CIRCLE – The Centre for Innovation, Research, Creativity and Leadership in Education (www.circle.education). The podcast is hosted on SoundCloud and distributed through Spotify, Google Play, and Apple Podcasts. Please subscribe and tell your friends you like what you are hearing. You can contact us at gamechangers@circle.education, on Twitter and Instagram via @GameChangersPC, and you can also connect with Philip SA Cummins and Adriano Di Prato via LinkedIn. Adriano loves his insta and tweets a lot; Phil posts videos to YouTube.

How is it that you become one of Australia's premier restaurateurs and chefs? And what do you need to learn along the way? In this ninth special series of Game Changers, Phil Cummins joins in conversation with Scott Pickett to answer that very question. Chef Restaurateur Scott Pickett embodies the essence of Australian hospitality. Growing up in Kangarilla, South Australia — a region famous for the diversity and quality of its produce — Pickett's early years were spent surrounded by family, traditions of his grandparents' cooking and a native larder with which he developed a subliminal connection, henceforth informing his values as a chef. Growing up on the land, Pickett's strong connection to local farmers & local produce blossomed into a lifelong love affair with all things food. Across Scott's group of restaurants, which include Estelle, Longrain, Matilda, Chancery Lane & Pastore, Scott is able to play with different techniques and cuisines, including doing things like a classic sausage roll! Firmly established as one of Australia's leading chefs and restaurateurs, Pickett's generous spirit and abundant personality are at the core of his establishments, along with his deep understanding of seasonality and respect for Australian growers and producers; each a testament to the origins of this warm-hearted, country boy with an obsessive dedication to excellence. Our series sponsor is a School for tomorrow. To find out more, visit https://www.aschoolfortomorrow.com/circle-global-school-research-program The Game Changers podcast is produced by Oliver Cummins for Orbital Productions, supported by a School for tomorrow.(aSchoolfortomorrow.com), and powered by CIRCLE by CIRCLE – The Centre for Innovation, Research, Creativity and Leadership in Education (www.circle.education). The podcast is hosted on SoundCloud and distributed through Spotify, Google Play, and Apple Podcasts. Please subscribe and tell your friends you like what you are hearing. You can contact us at gamechangers@circle.education, on Twitter and Instagram via @GameChangersPC, and you can also connect with Philip SA Cummins and Adriano Di Prato via LinkedIn. Adriano loves his insta and tweets a lot; Phil posts videos to YouTube.

We chat to top chef Scott Pickett about his Australian Open offering; Tony Martin's favourite impressionist Steve Haddan calls in; Browny gets out in the garden; Sam takes Browny out for dinner, and Chrissie has the best walk ever. A Nova Podcast Podcast Produced & Edited By Andy Zito Executive Producer: Jack Charles Producers: Victoria Wall & Brodie Pummeroy Additional Audio Production: Tim Mountford See omnystudio.com/listener for privacy information.

A new show on channel Nine will hit our screens tonight! Snackmasters is a unique cooking contest hosted by Scott Pickett and Poh Ling Yeow where highly awarded chefs at the top of their game go head to head to replicate famous Aussie snacks. Sam and Kaley caught up with co-host Poh to find out more!

We all love our Aussie Snacks and tonight we see how to recreate some of them. Snackmasters premieres on NINE. We catch up with Legendary Chef Scott Pickett to find out more. See omnystudio.com/listener for privacy information.

Chef Ron has always loved food – whether he was digging in to his mom's homemade Sunday roast or mixing up waffle batter on Saturday morning. After completing a Culinary Arts diploma in his hometown of Vancouver, he took off to New Zealand to play competitive rugby and travel abroad, until an unfortunate injury ended his career in his early 20s. That's when he decided to move back to Canada and give cooking a shot.In 2006, while researching the U.K.'s Michelin-star restaurants, Chef Ron booked a ticket to Edinburgh, Scotland on a whim. Through sheer persistence, he was able to snag a role training under Michelin-star Chef Tom Kitchin, who would become a great influence and mentor. He spent nearly four years at The Kitchin cooking classic French food with Scottish ingredients, while grinding out 17-hour days. He worked hard to perfect his old school cooking techniques, established a strong sense of discipline, and learned how to take criticism in the kitchen.Chef Ron made the leap to Melbourne, Australia in 2010, where he helped to open Maze by Chef Gordon Ramsay, and then moved on to work under Chef Scott Pickett at Estelle Bar & Kitchen. After rising up to Senior Sous Chef, he was appointed by Chef Pickett to open and lead Saint Crispin as Chef de Cuisine, which would earn two hats in 2014. The following year, Chef Ron made another big move – this time to take a Chef de Cuisine position at the Six Senses resort in Zighy Bay, Oman. While he embraced his autonomy and took the opportunity to create and test out new dishes, after 18 months he was ready to come home to Canada.Now, as the recently appointed Executive Chef of Canoe, Chef Ron is thrilled to apply his refined techniques and modern cooking style. Inspired by District Executive Chef John Horne's encyclopedic knowledge of Canada's terroir, Chef Ron is excited to innovate new dishes and flavours influenced by Canadian ingredients – from B.C. seaweed and Ontario birch syrup to foraged Labrador tea and Fogo Island crab.

With Melbourne on the verge of reopening for the 6th time, Scott Pickett is feeling the butterflies, wrangling the menus, decoding the ever-changing rules and - more or less, basically, in the end - feeling optimistic about his restaurants and Melbourne generally. Sure, he might have to scoop up staff on incoming flights but he's up for it...Let's do this, Melbourne!https://www.scottpickettgroup.com.auFollow 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

Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew.https://www.scottpickettgroup.com.auFollow 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 PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew.https://www.scottpickettgroup.com.auFollow 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 PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

In this episode we talk to award winning Chef, author & television presenter Scott Pickett. For entree you will hear a delightful recount of what it takes to build an esteemed career and create some of Melbourne's best restaurants. There are buttery bombs of experience & wisdom, mixed with robust, crisp & flavourful authenticity. The main course will transport you. We discover all of the ingredients that make Scott up, from his early years in Adelaide where he found his people and his place, to where he is today with his string of premium restaurants. And to finish off, Scott's dessert will inspire you. It's rich, real and innovative and leaves you wanting more. Take a seat and enjoy the many flavours of Scotts story....

This is Part B of our interview with Scott Pickett - make sure you check out Part A first!

We head to Brisbane to talk to Andy Ashby, owner of C'est Bon. It's Bastille Day and he has a huge day ahead at the French restaurant he took on just before the pandemic swept in. We discuss New Zealand baking, time working with Scott Pickett, strategies for shepherding staff through COVID and how he's brought knowledge from hotels and resorts to his multi-pronged urban bistro.https://cestbon.com.auFollow 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/

Nerida chats to chef, restaurant owner and mate Scott Pickett about his extra business growth and how he has adapted in the changing hospitality landscape.

Episode 108 - How to build a design-focused food brand with soul and purpose with Sandra Foti from Piccolina Gelateria Piccolina is a Gelato House residing in the Melbourne suburbs of Collingwood, Hawthorn St Kilda and is just over 5 years old. The Founder and today's guest Sandra Foti practised many of the gelato recipes when she started making it with her dad about 15 years ago. The result is gelato that is entirely natural, made from fresh cream, milk, sugar and a selection of raw ingredients. Everything at Piccolina is made from scratch using fresh, high-quality ingredients right down to their nut-butters, caramels, sauce and jams.....their gelato is even gluten and gelatin-free. Even of recent times they have done collaborations with Scott Pickett’s Longrain venues and are also growing their footprint in Melbourne in the coming months, so I hope you very much enjoy this podcast with today's guest Sandra Foti. Find out more about Piccolina here: Piccolina Website Piccolina on Instagram As always you can reach out to us here: Open Pantry Consulting Website --- Send in a voice message: https://anchor.fm/principle-of-hospitality/message

Scott Pickett’s love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost. This set the foundational values of his career as a chef and restaurateur. Scott has worked at the highest level, with Philippe Mouchel in Melbourne, cooking in London with Phillip Howard at the 2 Michelin Star ‘The Square as well as representing Australia at the prestigious Bocuse d’Or. At Scott’s restaurants, incredible service is vital, but food is always the hero. Working with a gun team of Head Chefs they build on what makes each venue unique, and there is more in the pipeline! This is one episode that will leave you salivating for more.

Scott Pickett's love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost. This set the foundational values of his career as a chef and restaurateur. Scott has worked at the highest level, with Philippe Mouchel in Melbourne, cooking in London with Philip Howard at the 2 Michelin Star ‘The Square' as well as representing Australia at the prestigious Bocuse d'Or. At Scott's restaurants, incredible service is vital, but food is always the hero. Working with a gun team of Head Chefs they build on what makes each venue unique, and there is more in the pipeline! This is one episode that will leave you salivating for more.

I’ve never actually met Iain Alexander in person. He reached out on Instagram just to say that he had been inspired by the chats on Conversation with a chef. At the time he was living in Melbourne and working for Scott Pickett, which is always going to go in someone’s favour, as far as I’m concerned. Then I looked at the photos of the food he was putting up on Instagram and I thought, this guy loves cooking. The next time I checked his feed, he was in Christchurch, my hometown, and that certainly piqued my interest some more. Caught up in lockdown, his plans to just stop over in New Zealand on the way to stages in the US and the Netherlands were more than a little thwarted. But from talking to Iain, I get the idea that he’s not someone who gives up easily and he is certainly not someone who will rest on their laurels and hope for the best. Iain has set up Hazel Dining, offering Christchurch diners an intimate dining experience in the comfort of their own home. Iain came out with some ideas that really made me think and I loved every minute of our conversation. I absolutely know you will too.

When the first lockdown shook the foundations of the industry Scott Pickett (Estelle, Matilda) sort comfort in an alt-ego character Digger, who went ‘rogue’ with a series of hilarious and inspiring videos that captured the attention of the industry. With a second lockdown in place, the high-octane, emotional experience has set him on a new path focussing on the things that truly matter.https://www.pickettandco.comhttps://www.instagram.com/scottpickettchef/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/

Indira Naidoo’s guest on Eat Out In, chef Scott Pickett. And he has a delicious recipe for Osso Buco and Risotto Milanese you can try at home.

Working with industry greats like Gordon Ramsay, Philip Howard, George Calombaris and Scott Pickett, Joe Grbac has seen kitchens across Melbourne and London, heading some and stepping back to learn in others. In late-2017, he embarked on a solo adventure with Saxe - where the interview takes place today. From watching his Mum roll gnocchi on Sundays to ultimately developing a unique flavour and style of cooking, Joe has seen the culinary world from many perspectives and it's a pleasure to share our creative discussion together.

I’m a big fan of Scott Pickett’s restaurants and, in fact, my very first Conversation with a chef was with Joe Grbac who, at the time, was co-owner of Saint Crispin With Scott. Having had a chat to two of Scott’s chefs already, Tim from Matilda and Valentin from Estelle, I was not about to miss out on talking to Charlie at newly opened, Lupo, especially having tasted some of Charlie’s food at the opening night this week. Talking to Charlie, I was reminded about the greater loveliness of these chats I get to have; the insight I get into the bigger picture of hospitality and community, not only in Melbourne, but across the world.

In Episode 38 of A Story Not Forgotten, Liam sits down with an old friend and fellow bike Scott “Badger” Pickett, who shares stories from an epic motorcycle trip from Dublin to Yekaterinburg, the sights, the people, and the interesting fact that some cities are actually closed.Interested in continuing the bike's story? It's for sale! Find it (and its wonderfully written ad) HERE.If you have a story to tell, and we know you do, reach out and we will get you on the show. In the meantime, be sure to capture your full life story for future generations to enjoy. Capturing Legacies offers an array of story recording and writing services to capture and produce the life story of any person, company, place or thing. Check out our online story writing application to help you record your own legacy!

This week, we look at the Scott Pickett empire, reviewing all of his venues and dissecting his rise to the top of the Melbourne restaurant game. Plus, all the week's news from Chris Lucas and Paul Wilson's new projects!

We started today's show by mentioning a couple of upcoming events you might like to check out...Scott Pickett and Adam D'Sylva are cooking at the upcoming St Anthony's Primary School Twilight Fair, rockstar farmer Joel Salatin is in Australia to speak at the Australian Food Sovereignty Alliance's talk at Jonai Farms, and there is an excellent lineup for the #CookForSyria event in early March at The Point.Melbourne food icon Guy Grossi and his son Carlo popped into our East Brunswick container to talk about his recent appointment - annointment? - as this year's King of Moomba. We also chatted about tomato season, and the upcoming Melbourne Tomato Festival that has moved to a bigger location this year.We spoke to John at the Vic Market.To finish today's show, the team behind Smith & Daughters Shannon Martinez and Mo Wyse came in to speak about their excellent new cookbook (which just happens to be vegan). It's 2017; we're cool with veganism, yeah?

Nerida speaks to Scott Pickett and Ayden Graham. Also Hamish Goonetilleke, Adam Wright and answers all the listeners'Curley Questions with Ian Curley

Nerida speaks to Scott Pickett, Paul Raynor, Karina Francois and Ian Curley.

We started today's show with a quick chat about chicken and leek pie, and how you can use a hot water pastry to stick on top of it. And if eating meat isn't your thing, you can still make a kick arse leek pie with some small adjustments.Richard Seymour from Mt Zero Olives joined us in the studio to talk about his family's history with the acres of olive groves originally planted in the 40s, and then taken over by his parents in the 90s recession. As well as the olives themselves, we had a try of Richard's Olive Leaf Tea which is currently a really successful export to Japan.Rightly regarded as one of Melbourne's top chefs, Scott Pickett (from ESP, Estelle Bistro, and St Crispin) is about to open a new place in the Queen Vic Market called Pickett's Deli & Rotisserie. We talked about Scott's new "super pot" that's being used to make jams and preserves, his vision to showcase Victorian ingredients, and his tips for an amazing rotisserie chicken.

We started today's show with a lengthy chat to legendary Melbourne chef Guy Grossi. Guy's annual tomato harvest and passata creation has grown into what is now know at the Melbourne Tomato Festival, which is happening in a couple of weeks time. We talked about how traditional Italian cultural traditions persist in Melbourne, as well as some of the history of Farm Vigano where the festival will be held.Next up Storm In A Teacup's Hannah Dupree joined us in the studio to talk about tea. First up, did you know that all the tea you buy - Earl Grey, Oolong, etc etc - is all the same plant? Differences in processing the leaves is what creates up to 20,000 different recognised varieties of tea. We also spoke about boiling vs not boiling water, cold infusions, and what to avoid (answer: teabags).Chef Scott Pickett took some time out from running the kitchens at Estelle and St Crispin to talk us through the recent renovation - and tweaking of culinary direction - of Estelle in Northcote. We also chatted generally about the pressures and commercial realities of running a modern restaurant. We finished the show discussing some ingredients that are currently in season, and some of the best ways to prepare them.