Podcasts about tasting australia

Banjo joins Simon Nash to chat about the latest events to be added to the list of events at Tasting Australia. Adelaide in May looks very appealing if you like food and wine.@thewineshowaustralia @tastingaustralia

Its that time of year again when we hear from Banjo about all of the must-do events at Tasting Australia in May 2025. There are many events that sell out early so start planning after you hear the highlights from Banjo and Simon. @thewineshowaustralia @tastingaustralia

Tasting Australia presented by RAA Travel is Australia's premier food and beverage festival and among the longest-running events of its kind in the nation. It's a celebration of eating and drinking and a showcase of all things South Australian: produce, people and place. Each year we invite audiences to step beyond a standard food festival and discover deliciously different experiences that feed their curiosity.Tasting Australia creates lasting memories through authentic eating and drinking experiences only South Australia can offer. The 17th edition of Tasting Australia will start this Friday 3 May and run for 10 days to Sunday 12 May – across Adelaide and regional South Australia. More than 150 events feature in this year's festival program, which was shaped by the Tasting Australia creative team: festival director Karena Armstrong, food curator Kane Pollard and drinks curators Meira Harel and Banjo Harris Plane.In this segment, we hear from Banjo Harris Plane, one of Tasting Australia's Beverage Curators with a background spanning fine dining restaurants, international wine imports and sales. Born and bred in Adelaide, he worked across interstate and international restaurants before five years as manager of the globally acclaimed Attica in Melbourne – a stint that saw him twice named Australia's best sommelier.

Tom Rehn, Fitzy, Orazio Fantasia, Feedback Friday, Jon Blake, Chief Justice Chris Kourakis, Tom Doedee, Tasting Australia and Behind Closed Doors.See omnystudio.com/listener for privacy information.

Tasting Australia kicks off today! Event Manager Farah McRae, and Co-Festival Director Darren Robertson chat with David and Will ahead of the Food Festival that has events around the State until 7th MaySee omnystudio.com/listener for privacy information.

An expert paediatrician has told an inquest into the death of an 11-week-old baby living in squalid conditions that his death was preventable and likely occurred because he was co-sleeping on a filthy sofa bed.Single and partnered Australian travellers headed for the Indonesian tourist island of Bali have been left in limbo as DFAT has not updated their advice to include warnings about new local laws banning unmarried couples from having sex.A NEW $600 per head Chef's Table series will allow diners to get up close and personal with food royalty at Tasting Australia 2023.FOUR babies died waiting to be flown to Melbourne for cardiac surgery in 2020, while two infants had to be resuscitated at the Women's and Children's Hospital while waiting to be transported for heart surgery last year, a parliamentary committee has heard.See omnystudio.com/listener for privacy information.

It's that time again when we prepare for the launch of tickets to Tasting Australia and Banjo Harris Plane fills us in on some of the highlights for the 2023 event. Banjo is the festival's Beverage Director (let's get a job like that hey!). This is 10 days of the best wine and food experiences, in the Adelaide Town Square and across some of the regions. Tickets go on sale in early December. Simon and Banjo also chat about his business Good Pair Days and his time as a Somm. @thewineshowaustralia @tastingaustralia

After a challenging couple of years, South Australia's events scene is seeing signs of recovery with strong attendance figures and a vibrant, year-round events calendar set to draw visitors from far and wide.Hear from SA Tourism Commission's Hitaf Rasheed and Rachael Azzopardi as they chat about the nation's premier eating and drinking festival, Tasting Australia; the return of the Santos Tour Down Under; and the winter festival Illuminate Adelaide.And in November, the National Pharmacies Christmas Pageant returns to the streets of Adelaide after two years at Adelaide Oval.

Nick Stock - Drinks Curator, cool title and an even cooler place to do that. Tasting Australis is a festival to showcase all things great about South Australian food & drink. There are so many things to see and do, steer yourself to the website and find some events that pique your interest. Simon and Jill catch up with Nick about his stand out things to do over the festival and he gives us some tips about how to get the most out of Tasting Australia. @tastingaustralia @stockwine

After building a career under the watch of some of Australia's best chefs, such as Alla Wolf-Tasker, Karen Martini and Kylie Kwong, Karena Armstrong (Salopian Inn) took a step back from the industry to focus on raising a family. But the energy, comradery and connections she experienced in the industry had her yearning to return – but she wanted to do it her way. When an opportunity rose to open a restaurant in regional South Australia, she leapt at the chance, and its not only given her the opportunity to truly express herself on the plate, but has become one of the most important restaurants of the modern era.https://www.instagram.com/karena_armstrong/?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

Over the summer we are going to catch up with previous guests and share yarns from their lives in food. As she puts the finishing touches on the program for Tasting Australia as co-festival director, Karena Armstrong (Salopian Inn) joins us to share some summer yarns.https://salopian.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

Karmin Poulish is an apprentice at Hentley Farm Restaurant. Karmin experienced mental health issues and bullying that led to her transfer to St. Patrick's Technical College, where she completed SACE and Certificate II in Cookery. She has completed extra work experience in the hospitality industry, a Beginner's Cake Decorating Course, and Le Cordon Blue's French Breakfast Pastry Course and Career Residential Course. She has volunteered in the kitchen of Tasting Australia. Karmin won a place in the Proud To Be A Chef competition and will travel to Melbourne in September 2021 to learn from Australia's best chefs and compete for an international scholarship. She currently works at Hentley Farm running the pastry section. See omnystudio.com/listener for privacy information.

This morning we found out Erin's definition of tough love while hearing your leaving your kids behind "Home Alone style" stories.Also, to celebrate Tasting Australia this week, Erin & Soda tasted some unusual food with mixed results and we found out the most unusual thing you've eaten, plus Tom Lynch from the Crows talked Showdown and his parenting failure! Learn more about your ad choices. Visit megaphone.fm/adchoicesSee omnystudio.com/listener for privacy information.

This morning we found out Erin's definition of tough love while hearing your leaving your kids behind "Home Alone style" stories. Also, to celebrate Tasting Australia this week, Erin & Soda tasted some unusual food with mixed results and we found out the most unusual thing you've eaten, plus Tom Lynch from the Crows talked Showdown and his parenting failure!

See omnystudio.com/listener for privacy information.

Port Adelaide has refused to rule out legal action so that players can wear the prison bar guernsey in Showdowns. Adelaide is losing an estimated 75,000 thousand trees every year. Tasting Australia returns with today's launch, after a one-year hiatus. Pandemic lockdowns caused job losses for one in five young South Australian women and a quarter had their hours or pay reduced. For updates and breaking news throughout the day take out a subscription at advertiser.com.au See omnystudio.com/listener for privacy information.

Brian Daly interviews Simon Bryant, former Executive Chef at Hilton Adelaide, and Festival Director of Tasting Australia. Simon Bryant is probably most well known in Australia from his long running ABC TV series with Maggie Beer ‘the cook and the chef’. He is passionate about the welfare of animals after growing up on a hobby farm and this has led to his work advocating for the use of ethical ingredients. As a chef putting humane food on the menu, Simon has been involved in the RSPCA’s Choose Wisely initiative which is all about getting Australian’s to think about their food when they’re eating out – especially the eggs on their plate. Join us in this episode to unpack how chefs can make a difference to the welfare of animals farmed for food through their menu development, and how consumers can support it. Key points: Simon Bryant’s connection with animals and how he works to educate his customers about animal welfare The dilemma Simon faces in sustainable menu development when there are so many factors to consider Themes in transparency and language in the marketing of animal derived products What Simon Bryant believes industry should be doing to increase consumer awareness about farming practices Further links: https://www.choosewisely.org.au/ https://me.simonbryant.com.au/about-me

Shinobu Namae runs one of Tokyo's best restaurants: L'Effervescence. It has two Michelin stars and is known for its sustainable focus (nearly everything served to diners comes from Japan, even the cheese) and the menu is inspired by everything from McDonald's fried apple pie to world peace. Even the dish names are memorable (you can order something called 'Hurrah')! Namae-san has worked for Michel Bras in Hokkaido (the story behind this proves that overeating in New York is always a good thing to do) and he was Heston Blumenthal's sous-chef at The Fat Duck. Even though Namae-san grew up with an American-influenced diet, the chef has devoted his career to showcasing Japanese ingredients, from the artisanal wheat in the oven-baked goods at his cafe, Bricolage Bread & Co., to the menu at L'Effervescence. (The story behind the Japanese cheeses at the restaurant is pretty surprising.) He also talks about some of the memorable food he's had around the world – including his experience at Alice Waters' Chez Panisse, which he calls one of the best meals of his life. (He also has a sandwich inspired by her on his menu at Bricolage.) This episode was recorded when the chef was here last year, for Tasting Australia. 

Success isn't something that happens overnight, it's much more long term and comes from building knowledge and experience. Chef Adam Liston started collecting cookbooks from a young age but it wasn't until he left high school that he started working as a cook. Surfing through the day allowed him to indulge his interest in cooking at night and in his early 20s, he left Adelaide to pursue his culinary adventures in other states and overseas.During his travels, Adam honed his craft in Shanghai working at the prestigious restaurant T8. Returning to his home town, Adam is cited as lighting the Adelaide dining scene on fire, when he co-opened Japanese hotspot Shobosho on Leigh Street.In episode 184 of Be The Drop, Adam reflects on community and competition in the food industry, and the launch of his restaurant, Shobosho. He talks about the importance of attention to detail and shares valuable tips on how to run a successful business.-----As one of the country’s longest-running food and wine festivals, Tasting Australia offers innovative events and indulgent adventures. Head to tastingaustralia.com.au to see the full program of events running from 27th March until April 5th. -----The Be The Drop podcast is brought to you by Narrative Marketing, the Brand Storytelling Superheroes!We release new content each week!SUBSCRIBE to the blog hereSUBSCRIBE to Be The Drop podcast in iTunes hereSUBSCRIBE to Be The Drop in Spotify hereSUBSCRIBE on YouTube here for the full interview video, behind the scenes, bloopers & more.CONNECT with us on Facebook, follow @be_the_drop on Instagram or Twitter.CONTACT US podcast@narrativemarketing.com.au

Farmer’s markets are great places to check out local produce and enjoy some food while soaking up some sun rays, and that is how I found out about LUV in you and their vegan probiotic ice - cream . In this episode, we meet Elisa and Kacie, who inspired by a workshop, decided to make ice-cream that not only vegan and dairy lovers can enjoy but it is beneficial for our guts also. Influenced by seasonal fruits and with a passion for all things good for us, their ice-cream flavours are rich in nutrients and have a therapeutic approach. It is very uplifting to see an increase of vegan food alternatives and especially when the product is locally handmade with such devotion and intention of benefiting both the environment and people’s health. It was really nice meeting Elisa and Kacie both and I wish you all the best. Mentioned on this episode Kefir - Kefir dates back many centuries to the shepherds of the Caucasus mountains. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. The word kefir has been known in Russia since at least 1867. Kefir originated from parts of Eastern Europe and Southwest Asia. The name is derived from the Turkish word keyif, which means "feeling good" after eating .Kefir was traditionally made using cow's milk or goat's milk. It is made by adding kefir grains to milk. These are not cereal grains, but grain-like colonies of yeast and lactic acid bacteria that resemble a cauliflower in appearance. Over approximately 24 hours, the microorganisms in the kefir grains multiply and ferment the sugars in the milk, turning it into kefir. Then the grains are removed from the liquid and can be used again. by Wikipedia Water Kefir - Water kefir is a probiotic beverage made with water kefir grains. Water kefir grains can be used to culture sugar water, juice, or coconut water. A powdered Kefir Starter Culture may also be used to culture coconut water or fruit juice. by Cultures for health Remedy bliss - http://remedybliss.com Aldinga eco arts village - http://aldingaartsecovillage.com/ Organic Cafe Willunga - https://www.facebook.com/thegreenroom.highst?utm_source=tripadvisor&utm_medium=referral Moana farmers market - https://www.facebook.com/moanamarket/ Willunga farmers market - https://www.willungafarmersmarket.com.au/ Aldinga food market - https://www.facebook.com/fridaysafter5aldinga/ Vegan palooza - https://veganpalooza.info/ Tasting Australia - https://tastingaustralia.com.au/ WOMADadelaide - https://www.womadelaide.com.au/ Recommended book The essential life - https://essentiallife.com

Bevo caught up with Sam Mac who was in Adelaide for Tasting Australia, we found out about what it was like doing the Full Monty last year in front of thousands of people, what it's like for his cat Coco to be an Instagram sensation plus we relive an infamous moment in Sam's soccer career in Adelaide.

Tasting Australia is South Australia’s premier eating and drinking festival and one of the pre-eminent food and wine festivals in Australia. Festival Director Simon Bryant and Programming Director Jock Zonfrillo are joined by star Italian chef Antonia Klugmann to talk about what’s on offer.

Welcome to Digital Noir Presents. A podcast loosely based around life in a Digital Studio. A chat with a local Adelady ... Michelle Pearson, founder of Comfort Food Cabaret. An entertaining insight into the life of combining a passion for food with cabaret. She can cook, she can sing, she can entertain, she even caters... Check out her latest act at this years' Tasting Australia!

With a record breaking Mad March coming to an end, we look ahead to the plethora of events still to come including Tasting Australia, the start of the AFL season and winter favourites like the Cabaret Festival and the South Australian Living Artists Festival. Find out more from the Executive Director of Events South Australia, Hitaf Rasheed.

On this episode of HRN On Tour, Kat doesn't have to travel far to get a taste of the international! She heads over the East River to the James Beard House to catch up with two of Atlanta’s best chefs: Matthew Basford of the rustically elegant Canoe, and Nick Leahy of Saltyard, whose aesthetic leans toward modern and sleek. Matt and Nick teamed up on their menu, titled "Town and Country," which reflects the cuisine they serve in their acclaimed restaurants, as well as their international upbringings. Kat sits down to hear about the Australian, Bermudian, and English influences – to name a few – in Matt and Nick's cooking and learn about locally sourced Southern ingredients they brought with them from Atlanta. ABOUT MATTHEW Growing up in Australia, Matthew Basford was exposed to cooking techniques that drew influence from Pan-Asian cuisine. He started his culinary journey at Pear Tree Cottage in Greenock, followed by Vintner’s Bar and Grill in Angaston. He was awarded Second Place in Tasting Australia in two consecutive competitions and placed in the Nestle Junior Chefs of Australia Competition, a yearly event that honors the top apprentices in the country. After completing his four year apprenticeship, Basford was officially a “Qualified Chef”, and travelled to the United States. In December 2002, Basford moved to New Orleans, LA and began working at Dominique’s, at the Maison Dupuy Hotel in the French Quarter. When Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta, GA. Within a week, Basford found himself in the Canoe kitchen. He started as line cook, and worked his way up the ranks from sous chef to executive sous chef, and finally, chef de cuisine. In 2013, Basford was named executive chef of Canoe and continues the legacy of the city’s longstanding bastion of fine dining. His commitment to serving fresh, seasonal ingredients marries well with the rich tradition of Canoe. ABOUT NICK Nick Leahy, an Atlanta-based Chef, is most notably known for his work at Saltyard, a tapas style restaurant in the affluent Buckhead area of the city. Since opening, Saltyard has gained much recognition in publications such as The Atlantan, Zagat’s, and Jezebel Magazine, where it most recently landed on the Top 100 Hottest Atlanta Restaurants list. Nick has also made a name for himself within the culinary community. Most recently, he was the winner of the Taste of Atlanta VIP Chef’s Cook-Off competition, as well as, the “Golden Ticket” recipient for the Atlanta Battle of the Burgers. Additionally, he has appeared on several television shows and local channels, including Atlanta and Company, and CBS 46. Prior to his work at Saltyard, Nick honed his skills while working for some of the biggest culinary names in Atlanta, including Concentrics, Chef Chip Ulbrich, and 5th Group, as well as, working as the Executive Chef for Daylesford Organic in London, England. From an early age, Nick was exposed to many cultures, which is apparent in his cooking style. Born in Bermuda, and partially raised in Europe as a child (and recently returning from another stint abroad), Nick refers to his cooking as “globally inspired with an emphasis on using local and regional ingredients.” His passion for food and culture is apparent at Saltyard, where the menu samples may include Spanish-style boquerones (marinated anchovies) or Italian burrata, to name a few. While always experimenting with international flavors, Nick is also passionate about using local, organic ingredients whenever possible. As a true believer in the farm-to-table movement, he works daily with local farmers to source the best possible ingredients. It is this combination of global fare with local ingredients that best represents Nick himself, a man with both international and southern roots. Nick’s passion for food extends beyond the restaurant as well. In September 2014, he was the first Chef ever to be elected to the Board of Trustees for Meals on Wheels Atlanta (MOWA), a charitable organization that provides daily meals to senior citizens in need. Since becoming involved, Nick has facilitated a partnership between the Peachtree Road Farmer’s Market and MOWA, which enables MOWA to purchase organic produce directly from the farmers at a discount, while allowing the farmers to liquidate their leftover goods. Most importantly, the partnership provides the MOWA seniors all the benefits of eating locally grown produce.

Mitch has returned from the Tasting Australia Festival and he's brought someone up from Adelaide with him: Jock Zonfrillo, the creative curator of Tasting Australia and the head chef/owner of Orana. Find out the juiciest Marco Pierre White gossip from the festival and learn a little about The Orana Foundation, which works with Aboriginal communities to study native Australian ingredients on both a cooking and a cultural level.  Halfway through the episode we're interrupted by Jake Smyth of Mary's and The Unicorn fame, who lets us know why his face is covered in burns, what he got up to at Tasting Australia and what he has planned for his next big project: reopening The Lansdowne. - 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.

Ingredients from South Australia are finding their way on to menus around the country and the world and our state is also recognised as a destination for premium food and beverage experiences. Tasting Australia's event manager Ross Ganf, Manager of Woodside Cheese Wrights Kris Lloyd, Africola's chef and owner Duncan Welgemoed and Founder and Executive Director of the Great Wine Capitals global network Catherine Leparmentier Dayot talk about what this means for our local economy.

Adelaide is blessed by all things food and wine and that means we are home to quite a few food bloggers. While most are earnest and driven by passion, a few are slimy and misguided and resort to buying fake followers and likes for their social media accounts so they can trick businesses into paying for their social coverage. Today's guests abhor such shady practices, are fully immersed in the foodie world and they have a real talent for whetting the appetite for all things food. Dr George Ujvary is South Australia's first food blogger as The Foodologist, a lecturer in Gastronomy at Le Cordon Bleu, Australia, managing director of his family's business, Olga's Fine Foods, and a board member of Food South Australia and Master Butchers Limited. Amanda McInerney blogs as Lambs Ears And Honey covering how and where to eat all around the world along with how to find the best food and drink wherever you find yourself, she is a contributor to SA Life, a program director for the Tasting Australia food/travel bloggers conference Words To Go, and co-founder of Food Bloggers Australia. We discuss Where food should sit on the continuum between functionality and pleasure How to find good food anywhere in the world How Twisties are made Gastronomy - the real version How to eat horrible foods How to limit food wastage at home Food bloggers buying fake likes and followers basically committing fraud Waiting as a career The Yo Yo biscuit jingle Seafood phobias Better breakfasts GM foods Also appearing with our Adelaide Food Bloggers In the musical pilgrimage, we hear a track from prolific local songwriter, Steve Charles, Two Legged Fish The SA Drink Of The Week is a Bethany Wines Semillon In IS IT NEWS, Nigel tests us on Food And The War Years News about Nigel and I playing games in Mannum And please consider becoming part of our podcast by joining our Inner Circle. It's an email list. Join it and you might get an email on a Sunday or Monday seeking question ideas, guest ideas and requests for other bits of feedback about YOUR podcast, The Adelaide Show. Email us directly and we'll add you to the list: podcast@theadelaideshow.com.au If you enjoy the show, please leave us a review in iTunes or other podcast sites. We'd greatly appreciate it. Support the show: https://theadelaideshow.com.au/listen-or-download-the-podcast/adelaide-in-crowd/ See omnystudio.com/listener for privacy information.

In this week's show we get knee deep in food with the chief executive of Food SA, Catherine Barnett, giving us the inside scoop on the upcoming ACCC legal action against Coles on behalf of small to medium sized food producers, along with reflections on Tasting Australia, the state of food manufacturing in SA, and a long lost, biscuity love from childhood. Steve lashes out at Adelaide's slack, undeserving, shameful coffee van vendors, while Brett prepares to serenade the food trucks of Adelaide at this weekend's Fork On The Road event at Port Adelaide. Steve's father-in-law, Trevor Symonds, steps up as Nigel number 5 and is put under the spotlight in Adelaide's Yesterdays, recounting stories of life in country South Australia in the 1960s and 70s - yes, that means no TV but a rather posh English family car. We also have the happiest Adelaide Visa Council of all time, dig up a classic song about the Target Air Conditioner, unearth a Barossa wine from 160 year old vineyards, and discover Brett's new found calling as a creepy old man. Support the show: https://theadelaideshow.com.au/listen-or-download-the-podcast/adelaide-in-crowd/ See omnystudio.com/listener for privacy information.

Things that annoy us, we speak of the explosive sounds in Carmela's neighbourhood, Brandon goes to Tasting Australia and we read your mail.