Podcasts about to asia

Are you contemplating the right moment to sell your business and embark on a fresh entrepreneurial journey? In this video, Dana Healey, the proprietor of Warrior 1 Yoga, shares insights on how to determine the perfect timing to transition from one business to another. Discover strategies to maintain your competitive advantage and thrive in today's fast-paced market. Dana's experience and expertise will guide you through the decision-making process, ensuring you're well-prepared for your next business venture. 00:00 Introduction 00:22 From Iraq, To Asia, To Business Owner 11:35 When Do You Sell Your Business? 17:51 The Visioneer Game! 24:41 Keeping Up With Rapid Competitive Edge 29:04 Final Thoughts: "The Secret Of Socrates" 32:48 Shorts / Credits Support small business owners, like you, celebrating BIG breakthroughs by supporting Small Business Celebration's Patreon page at: https://www.patreon.com/smallbusinesscelebration! As well as our sponsors for this episode: Mike Saba: https://msaba.watsonrealty.com Reach out to us at: https://smallbusinesscelebration.com Read our blog at: https://smallbusinesscelebration.com/blog Reach out to our guest at: https://warrior1yoga.com #BusinessTransition #Entrepreneurship #CompetitiveAdvantage #DanaHealey #Warrior1Yoga #BusinessStrategy #NewVenture #MarketTrends #BusinessGrowth #entrepreneurialjourney https://youtu.be/sBx3US7B-RE

The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we're leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA's Chinatown—stop by to share a few secret weapon cookbooks you'll actually end up using. Stuff we talk about in this episode:  Kimchi Kooks website  https://www.kimchikooks.com/ Hetty McKinnon's One-Pot Kimchi and Squash Mac and Cheese recipe https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls' https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny Hetty McKinnon's Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872 Priya Krishna's Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta Kendra Vaculin's Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer Shilpa Uskokovic's Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas Hetty McKinnon's Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans Now Serving - Los Angeles website Ken and Michelle's Cookbook Recommendations:  Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb Aloha Kitchen: Recipes from Hawai'i by Alana Kysar  https://amzn.to/3FDEGZ0 Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8 *(When you buy something through our links, we earn an affiliate commission.) Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us.  Referenced in this episode Hetty's new book, Tenderheart pre-orderHetty's recent book, To Asia with Love Kristen's Simply Genius CookbookGenius-Hunter Extra CreditHetty's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us.  Referenced in this episode Hetty's new book, Tenderheart pre-orderHetty's recent book, To Asia with Love Kristen's Simply Genius CookbookGenius-Hunter Extra CreditHetty's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On this day in 1611, English navigator Henry Hudson was cast adrift with eight others after his mutinuous crew seized control of his ship. See omnystudio.com/listener for privacy information.

Three food world dynamos got together for a fireside chat at this year's sold-out Cherry Bombe Jubilee conference, held in New York City this past April. Hetty McKinnon of Peddler Journal and To Asia, With Love moderated a conversation with Sana Javeri Kadri of Diaspora Co. and Zoe Adjonyoh of Zoe's Ghana Kitchen and the James Beard Foundation on a wide range of topics, from “diasporic angst” to growth and failure. “If you don't push yourself out of your comfort zone, where's the grace going to happen?” asked Zoe. Don't miss their thoughtful conversation. Their talk was introduced by Jannell Lo, the chef and creator of the #DumptheHate AAPI anti-violence campaign and My BF is GF. Thank you to Kerrygold, makers of Irish grass-fed butter and cheese, for supporting this episode. To learn more and find a store near you, visit kerrygoldusa.com.If you enjoyed this conversation, catch past Radio Cherry Bombe appearances with Hetty, Zoe, and Sana. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Hetty: Instagram, WebsiteMore on Sana: Instagram, Diaspora CoMore on Zoe: Instagram, Website

You all know the Dinner Sisters love a vegetable forward dinner. We can't get enough of platter salads, or noodles, or dumplings, or dessert for that matter. Hattie McKinnon's newest cookbook, To Asia, With Love, serves us all of our favorites. Tara's pick starts with all the essentials of an Asian pantry, and ends with all of our favorites. We all highly recommended this book and can't wait to cook from it again and again. https://dinnersisters.com/2022/05/24/episode-228-to-asia-with-love/Support the show

Hetty McKinnon takes a trip down memory lane with producer Sally Swift this week. She talks about her past as a salad peddler, delivering them by bike all over Sydney, Australia, a shock she experienced when she visited Hong Kong for the first time as an adult, and her One: tomato macaroni soup with scrambled egg. Hetty McKinnon is a frequent contributor to New York Times Cooking, Bon Appétit and Epicurious. She's also the author of several cookbooks, including To Asia, With Love. You can follow her on Twitter and Instagram @hettymckinnon. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today

This month we are celebrating Asian American Pacific Islander Heritage Month. Here are some new releases by Asian authors. There are titles for kids, teens and adults here! Siren Queen by Nghi Vo, the City of Orange by David Yoon, Zachary Ying and the Dragon Emperor by Xiran Jay Zhao, Flip the Script by Lyla Lee and Four Aunties and a Wedding by Jesse Q. Sutanto  This week's guest is Joy, the Adult Programming Specialist from our Outreach Department.  Joy recommends Crying in H Mart by Michelle Zauner.  You can join a book discussion with Joy to talk about H Mart on May 23 at the virtual Around the World in Books and Bites meeting at 1:00pm. (Click link to register.)  Katy recommends To Asia, With Love by Hetty McKinnon if you'd like to find some inspiration for new dishes to try.  We also have a review of Revival by Stephen King, shared with us from Via.  Do you have a topic you want to hear us cover? Please email libraryguys@delawarelibrary.org  Music Credit:  Blippy Trance by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5759-blippy-trance License: https://filmmusic.io/standard-license

This week, we get into vegetarian cold weather cooking with Hetty McKinnon, author of To Asia, With Love and Chef Amanda Cohen of Dirt Candy 

The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we're leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA's Chinatown—stop by to share a few secret weapon cookbooks you'll actually end up using. Stuff we talk about in this episode:  Kimchi Kooks website  https://www.kimchikooks.com/ Hetty McKinnon's One-Pot Kimchi and Squash Mac and Cheese recipe https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls' https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny Hetty McKinnon's Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872 Priya Krishna's Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta Kendra Vaculin's Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer Shilpa Uskokovic's Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas Hetty McKinnon's Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans Now Serving - Los Angeles website Ken and Michelle's Cookbook Recommendations:  Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb Aloha Kitchen: Recipes from Hawai'i by Alana Kysar  https://amzn.to/3FDEGZ0 Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8 *(When you buy something through our links, we earn an affiliate commission.) Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's getting to that time of year… It's almost Christmas! Are you thinking about what language-related goodies you'd like to find (or put) under the Christmas tree, or which ones you can gift to a language lover who lives further away?In this episode of Language Chats, we're talking about what we'd like Santa to bring us (*hint hint* friends/family/significant others) as well as gift ideas for language lovers like us, whether they are near or far.What language-themed gifts would you like to give or receive this festive season? Let us know! And a big thank you to the members of our Facebook group Language Lovers AU Community for sharing their thoughts on this with us too.This episode is not sponsored - all ideas and recommendations are purely based on our personal opinions!Episode LinksItalki Gift CardsNativSharkThe Cultured KidThe Language TV ClubMemriseuTalkLingoDeerClozemasterFree to Feed - MelbourneLingo Mama - Wiradjuri Language Trip (28 April – 1 May 2022)To Asia, With Love by Hetty McKinnonDestination Flavour by Adam LiawIrregular Endings - Printable Bilingual Calendars & Notepad Templates Say What With Friends - Language card games@wiradyuri - Wiradjuri Bali Yarra (Baby Talk) flash cardsThe Language Lover's Puzzle Book: Lexical perplexities and cracking conundrums from across the globe by Alex BellosLingo by Gaston DorrenBabel by Gaston DorrenEp #056 - Not just textbooks: Structure in language learningBabel: The Language MagazineGræs Magazine

In this special bonus episode from Radio Cherry Bombe's Cooks and Books conference at Ace Hotel Brooklyn, we're bringing you a conversation between Radio Cherry Bombe host Kerry Diamond and author Hetty McKinnon. Hetty is a cookbook author, recipe developer, lover of vegetables, a podcaster, and an indie magazine publisher. Her latest cookbook, To Asia, With Love, came out earlier this year and Hetty shares the story behind what it took to get her book into the world, her thoughts on representation in the cookbook world, and what she has against coffee table cookbooks.Today's show is sponsored by Käserei Champignon and Modern Sprout.

Hetty McKinnon is one of the most prolific food writers out there. She's the author of four bestselling cookbooks, including her most recent, TO ASIA, WITH LOVE. She also creates recipes for The New York Times, Bon Appetit, Delicious, Food52... the list goes on and on. In today's session, Hetty and I fly right out of the gate with a conversation about "authenticity" as an anachronistic word, how far she feels she can stray from her family's recipes, and how far she can stray from MY concept of what should go on a bagel. (It gets very intense, but in a fun playful way.) We also cover Australia as an influence on her cuisine, what she thinks about when she thinks about "home," and what it was like living through the pandemic in New York with three children. See acast.com/privacy for privacy and opt-out information.

For bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother's cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It's a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients.Readers will learn how to make their own kimchi, chilli oil, knife-cut noodles, and dumplings. They'll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking—from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin' Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavours created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.To subscribe to the Hardcover Cook vegetarian subscription box: https://hardcovercook.com/products/vegetarian-subscription-boxResources for this show:To Asia, With Love Bundle - https://hardcovercook.com/products/to-asia-with-love-pantry-essentialsHetty McKinnon on Instagram - https://www.instagram.com/hettymckinnon/Peddler Journal - https://www.peddlerjournal.com/Dumpling Pleating video: https://www.instagram.com/tv/CBokUCohDS9/?hl=enKris's cookbook review: https://shipshapeeatworthy.wordpress.com/2021/04/05/book-club-tuesday-to-asia-with-love/Salt + Spine Interview: https://www.saltandspine.com/episode/hetty-mckinnon50 Hertz - 50hertzfoods.com50 Hertz on Hardcover Cook - https://hardcovercook.com/products/50-hertz-green-sichuan-pepper-oilFuchsia Dunlop on Instagram - https://www.instagram.com/fuchsiadunlop/New York Times Shout out - https://www.nytimes.com/2021/02/08/dining/sichuan-peppercorn-oil.html

This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty’s entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path continued, bringing Hetty and her family to Brooklyn, where she now lives and where she wrote (and photographed) her fourth cookbook, To Asia, With Love: Everyday Asian Recipes And Stories From The Heart. It’s a warm, inviting book — and her most personal book yet, which Hetty describes as a “homecoming … a joyous return to all the humble yet deeply nourishing flavors and meals of my childhood.”START COOKING TODAY: Bookshop | Hardcover Cook | IndieBoundLike all of Hetty’s books, the recipes are vegetarian and plant-based — a fact that’s easily glossed over, as we’ll discuss — and you’ll find everything from homemade kimchi to Cacio e Pepe Udon Noodles to Asian-inspired salads like a Smashed Cucumber Salad with Tahini and Spicy Oil.And Hetty’s bringing food stories to life beyond cookbooks: She launched a bi-annual food magazine, Peddler Journal, in 2017, and hosts the publication’s sister podcast, The House Specials.Hetty joined us remotely from her home in Brooklyn for this week’s show. Stick around — it’s a great chat, and we’re playing, of course, a salad-themed game to close the episode. So let’s head now to our virtual studio where Hetty McKinnon joined us to #TalkCookbooks. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty's entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path continued, bringing Hetty and her family to Brooklyn, where she now lives and where she wrote (and photographed) her fourth cookbook, To Asia, With Love: Everyday Asian Recipes And Stories From The Heart. It's a warm, inviting book — and her most personal book yet, which Hetty describes as a “homecoming … a joyous return to all the humble yet deeply nourishing flavors and meals of my childhood.”Like all of Hetty's books, the recipes are vegetarian and plant-based — a fact that's easily glossed over, as we'll discuss — and you'll find everything from homemade kimchi to Cacio e Pepe Udon Noodles to Asian-inspired salads like a Smashed Cucumber Salad with Tahini and Spicy Oil.And Hetty's bringing food stories to life beyond cookbooks: She launched a bi-annual food magazine, Peddler Journal, in 2017, and hosts the publication's sister podcast, The House Specials.Hetty joined us remotely from her home in Brooklyn for this week's show. Stick around — it's a great chat, and we're playing, of course, a salad-themed game to close the episode. So let's head now to our virtual studio where Hetty McKinnon joined us to #TalkCookbooks. See acast.com/privacy for privacy and opt-out information.

Hetty McKinnon, the internationally renowned cookbook author and food writer, joins us to chat about her latest book To Asia, With Love. It's filled with a mix of comforting Asian dishes that her Cantonese mother prepared for her growing up, as well as her modern spin on favorites for her own family. We talk about her incredible culinary journey across continents and the powerful ability to capture identity in home cooked meals.Photo Courtesy of Shirley CaiKeep Feast Meets West on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Feast Meets West is powered by Simplecast.

Asia-Pacific Travel & Lifestyle writer, Samantha Coomber, talks about working in Vietnam and Indonesia for the past 19 years living the "Anthony Bourdain experience from a woman's perspective." Samantha  left London in 1998, since then she's been a full-time freelance travel and lifestyle writer, based in Asia Pacific, including three years in Sydney, Australia followed by five years in Hanoi and five years in Ho Chi Minh City, Vietnam, eight years in Bali, Indonesia, relocating back to Ho Chi Minh City in 2018 where she's currently based. She has contributed and updated travel guidebooks such as Frommer's, Fodors, Rough Guides and Insight Guides, mainly on Vietnam. Her work has been published in countless international publications and in-flight airline magazines. She is author of the first edition of Insight Guides: Hanoi and Northern Vietnam Pocket Guide and co-author of the first edition Inside Guides: Hanoi and Ho Chi Minh City Smart Guide; and she contributed to the travel focus, compilation books: To Vietnam with Love; To Asia with Love; and Travelers Tales from Heaven and Hell.

Join us for a conversation with Hetty McKinnon, author of the new cookbook, To Asia with Love. Hetty is is a Chinese-Australian cook and food writer, based in Brooklyn, New York. She is the author of three other bestselling cookbooks: the best-selling Community, Neighbourhood, and the award-winning Family. Hetty is also the editor and publisher of multicultural food journal Peddler, and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to New York Times Cooking, Bon Appetit, Epicurious, ABC Everyday, and Food & Wine.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Joining me on the show today is cookbook author, writer, podcaster, and infamous salad queen, Hetty McKinnon. After she had her children, Hetty wanted a way to connect with and build relationships in her community so she decided to start making hearty salads from her home kitchen in Sydney and delivering them to her hungry neighbours on her bicycle. She named her small operation Arthur Street Kitchen and it quickly grew a cult following which led to the publishing of her first book, Community, in 2013. And the rest, as they say, is history.  Hetty now lives in Brooklyn and recently published her 4th book, To Asia with Love. This book is a personal homecoming story for Hetty - an exploration of her heritage and a return to the humble, nurturing flavours and meals of her childhood as a Chinese girl born in Australia. Beyond writing cookbooks, Hetty does so much in the food community - she’s a storyteller at heart and works to highlight the personal stories of everyday cooks and important issues surrounding food, culture, and identity through her food magazine which she started called Peddler and accompanying podcast called the House Specials. Hetty and I chat about her new book, her experience of growing up as a third culture kid and the extraordinary role food has played in her life.

To Asia, With Love: Everyday Recipes and Stories from the HeartBy Hetty McKinnon Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Hetty McKinnon: Hi everyone. I'm Hetty McKinnon and my latest cookbook is called To Asia, With Love.Suzy Chase : There's something that sets your cookbooks apart from the rest. You have this lovely way of connecting beautiful, doable recipes with the photography and a feeling of comfort. And homeyness to me, your, one of the cool Brooklyn moms along with Jessie Sheehan, for those of us who adore your cookbooks, I think we feel like we know you, your family and your beautiful kitchen through the photography in your cookbooks and with, To Asia, With Love you imagined a book that not only conveyed nostalgia, but also captured a strong sense of home. So you took all the photos in the cookbook?Hetty McKinnon: I did, I did, and all the photos were taken on film, which has probably a departure from every cookbook on the cookbook shelf right now. But as soon as I had the idea for the book, the photography, it was a no brainer. You know, I knew I wanted to shoot it on film. I knew I wanted to give it that really irrefutable sense of home and warmth. And to be quite honest, rawness, I'm not a professional photographer, I'm not selling myself as a professional photographer, but I think I have particularly with all my books, but particularly with this book, I have such a connection with the recipes and the photos and the book is part of the storytelling. And I think over the years, I've become more. I've wanted, I've had more at stake in terms of how the photos look. I felt that as the books have progressed, so with this one, I just thought to myself, I want to shoot it myself. And I want to shoot it on a film, because you know, a lot of professional photographers say to me, when they shoot a book like this, they're trying to make their digital photos look like film. So a part of me was like, I'm just going to shoot in on film and they're largely unedited. And I think it just lends just a beautiful raw, honest portrayal of every dish. And it's just something so special, you know, film really invites you into the frame. It's not perfect. And that's probably why it's not used very much in food photography is that you don't get the details that you get in a digital photography. Um, you can't sharpen up edges in that same way. So there's a lot of layers in, in one photo, the secondary reason. I don't know if it is the secondary reason, but it's one of the main reasons why I wanted to use film was because, um, it was like this kind of indirect nod to my Father who doesn't really figure a lot in this story because it's really a book about my Mum and my relationship with my mum, but my Dad was an amateur photographer and he always had cameras lying around the house and he developed all his photos in a makeshift dark room in our laundry. And I remember admiring his photos so much as a kid. Like, I didn't know anything about photography, you know, as a young child, you know, when I was under 10, but I would look at his photos and just think he was a master. And I always took that away with me. You know the way he captured images. Yeah. I mean, I guess that's the other part of why I felt like I needed to do this, that part of the book for myself in this particular book.Suzy Chase : I love that so much. And I love when the photo kind of matches up with the recipe, you know what I mean? Like you have super homey and comforting recipes and then you look at the photo and it depicts kind of what the feeling is surrounding this recipe.Hetty McKinnon: Yeah. I mean, I think that it's also because it's not styled, you know, there was no stylist on this book and it was just me. I would cook the meal and take a photo. And I think as I explained, I think it's the very first page of the book that, you know, everything in the photos is, is my dining table is my flatware, my plates, my children in there, my children aren't in this book very much actually. But if they are, or their hands are in it, it's them in the actual act of eating, not in a posed, active eating, if you know what I mean. And, and that's, that's the difference, you know? So everything you see is real, you know, you, I don't know if that happens that much in, in cook books anymore, where there is no styling, no prop, no people sitting around acting as hand models. They're just, it's just my family really. So yeah,Suzy Chase : It's very inviting for home cooks. I think. I'm very intimidated by like the perfection of the cookbook. And then I wonder if they put more into how it looked then the recipe.Hetty McKinnon: Absolutely. Yes. It's a different process. You know, I think when there's a styling involved, your making the dish, according to how you think it's gonna look the best on camera on film or on digital photography. But I think the difference with my dishes is that they were made according to the recipe. And that is how they actually will look if you cook it at home because, you know, I don't see myself as any different to anyone else that is picking up my book to cook dinner for their families every night. You know, I am a home cook, I don't have any professional training. So the things that I'm cooking, other things that I am able to achieve at home in my own home kitchen for my family. So I think that that's, you know, you talked about kind of, you don't find it intimidating and that was a really important part of not only this book, but every book and every recipe I write is that, that element that anyone can do it. It's not, it's not about technique. It's not about hours slaving over a dish. Um, it's just about good, wholesome food that you can put on the table to nourish your family every night.Suzy Chase : So To Asia. With Love is your homecoming a return to the flavors of your childhood. Throughout the house there was always evidence of your next meal or food for the future. Can you talk a little bit about that?Hetty McKinnon: Yea, so I grew up in a very traditional Chinese household in Sydney, Australia. My parents had immigrated in the late my Dad in the late fifties, my Mum in the early sixties and they married in Australia and they were essentially a very Chinese family and so I'm the third child and I grew up kind of caught between these two cultures. My Mum having just arrived in Australia, straight from China and you know she'd got married straight away and had children straight away. Her life was very much centered within the home. And almost every memory of my Mum when, from when I was younger is of her cooking is of her in the kitchen. She started every day with a big Asian breakfast, the savory meal, whether that was fried rice or noodles or, jook, conjee or macaroni soup. There was always something brewing from the very start of every day. And it didn't really stop. You know, everything that she did was somehow focused upon the meal. She was cooking or the next meal, you know, like she would have and greens sitting in the colander, she would have meat defrosting in the sink. She would have some sort of broth going on on his stove top. There was just always food and endless parade of food in our house. As a kid, as a Chinese kid who grew up, grew up in a Western world, I'm like thinking, why doesn't she work wise? And she out, like, why isn't she at school helping, helping out at school? Like all the other Moms, there was definitely judgments I had about things that I thought were her choices, but a lot of these things weren't her choices, you know, like she didn't have the opportunities and so being this young mother and wife, living in the suburbs of Sydney in a country where she had not grown up, she didn't speak the language cooking was really probably her survival in many ways. And the way she kept her traditions alive, the way she stayed connected to her homeland almost desperately, you know, sometimes I think of it now and I think it was almost desperate the way she cooked, um, because she was really trying to hang on to something. And that's something that, that's a story that you'll hear a lot from immigrants. You know, when you're in a foreign place, food is the way you stay connected to the life that you left behind. You know, the story of immigrants is, is a complex one and being somewhat of an immigrant myself. Now, my story is very different in every way to my parents immigrant story. But, you know, immigrants are very, um, indebted to the host country, the country that they moved to. And I think my mum, my parents definitely had that indebtedness, but there's always that sadness to the life they left behind. And I think food was really my mom's way of really staying connected.Suzy Chase : What does she think about this cookbook?Hetty McKinnon: It's kind of hard to say to be completely honest, because she doesn't say that much about my professional work. My Mom's been with me kind of my whole journey and food. She used to cook for me with me actually, when I had my salad business in Sydney, she influenced actually a lot of my recipes in both flavor and ingredients, but she was in my home at the time as my youngest son's babysitter, you know, she would come over and kind of pretend she was looking after him, but really just always find herself in the kitchen in terms of like what she really thinks of this book. She hasn't really said, you know, she makes comments about pictures and recipes and the things I included, but she really hasn't said that much about this book. And that might seem odd to a lot of people, but it's not odd to me. I mean, it's a very Asian Mom trait not to issue direct praise to their children. The, a lot of the pride is internalized. And I'm hoping that's that it's there, but honestly, she's really, she's said very little about this book, even though she knows that it's a pretty much a hundred percent inspired by her. It's actually what I expected.Suzy Chase : You have a dumpling for every season in To Asia, With Love summer is coming up. What's your favorite dumpling ?Hetty McKinnon: For summer I'm excited about tomatoes. And in the book, as you mentioned, there is, I was very, I'm very, very excited about this as it dumplings by the seasons. And it's basically several dumplings for every season working with, you know, things that you might pick up from the farmer's market or what you'd get from your local grocery grocery place. There's a tomato and egg dumpling in the book, which is basically a riff on these very classic Chinese dish called tomato and eggs. There are several versions of it in the book, but tomato and eggs is basically a home-style tomato stew that is mixed with scrambled eggs and it's kind of on this kind of sweet side, sweet and salty side, and I kind of made it into a dumpling filling. And so it's one of the really exciting things for me in this book. And I think from early reactions, it's one of the things that readers have really loved is the fact that it's showing that dumplings can be made with lots of things and not just say a straight pork filling with some vegetables or just, or not even with Asian ingredients. I was really excited to show that because that's how I eat dumplings at home. Like I don't just make Asian style feelings. I don't just use Shiitake mushrooms and tofu and water chestnuts and Napa cabbage. I use lots of things that I just eat normally, and I can fashion those into a dumpling filling. So it's one of the sections of the book I'm really excited about because it just shows people the possibilities.Suzy Chase : So here's another thing that I've never heard of noodles on a sheet pan. I mean, that just opens up a whole new world for me.Hetty McKinnon: You know, one of the characteristics that I love most about my Mom's Chow Mein is the textures. There is crispy bits cause she pan fries at the bottom and then she kind of leaves the middle bits off. And then she has a sauce that goes over the top. But I love a sheet pan dinner, you know, which working Mum doesn't love a sheet pan. You let someone else do the work for you in this case, the oven. So I think I just kind of threw everything onto a pan and gave it a go and I was really impressed by what came out. I was like, wow, like on a high temperature. And I, I love a high temperature bake. You're getting these crispy bits that feel like you've had to work for it, but you haven't done anything. It's been such a popular recipe because who doesn't want that complexity in, in texture and flavor without really doing much at all. And the other wonderful thing about that particular dish is that you can use virtually any vegetable. Like I think in my recipe I use like broccoli, peppers and carrots, asparagus, baby corn from a can I, I love baby corn from a can, but you could really just use any vegetable. You have languishing in your vegetable drawer. It's a great fridge clean out dish.Suzy Chase : You know what you taught me, how to do? You taught me how to cook with lettuce.Hetty McKinnon: It's so good. I mean, I think that recipe was in Family, right? The rice lettuce in Chinese culture, we don't eat a lot of raw food, which is ironic since I make salads, but growing up, you know, like there's this belief that raw foods make your body cold. And so, you know, it's not seen as like that healthy for your body, cause it makes it harder to digest and so we didn't really eat any raw foods going up. So lettuce was always cooked. So when I saw people eating it raw, I was like, what you eat lettuce raw?. And you put in a sandwich? Like that's pretty interesting. Lettuce just like any other leaf leafy vegetable. Right. And particularly, and I'm talking particularly of iceberg lettuce, which is much maligned for some reason, but you know, when it's cooked, it's so good. Right?Suzy Chase : I love iceberg lettuce. To me, it's still the best lettuce The other night, I made your Perfect Jammy Soy Eggs. So I guess the key to soy eggs is the five spice powder, which I have never used in my soy eggs.Hetty McKinnon: I mean, it might seem odd to have the Perfect Jammy Egg recipe in this book, but I grew up with a lot of eggs. You know, my eggs are like a big part of a Chinese diet or my, my particular Chinese diet my mom had a really strong belief in eggs as brain food, you know, before every exam, she made me an egg sandwich, but I've always cooked eggs, really haphazardly. Like I don't pay attention. I don't look at what I'm doing. Like when I boil an egg, I just throw it in the water. Like I tend to do that sometimes. So,I basically worked it out what I needed to do. And it was so exciting. It was life changing, you know, to know how to boil an egg to the way you want it. And I was so excited. I put it in the book and I think it's been so popular. So many people have reached out and said, Oh my God, I can't believe I finally know how to make a jammy egg. And this is like such a joy because I was like, wow see, I'm not alone in my little kitchen disasters and journey. It does pay to share even what you think is such a basic skill. And none of us don't have those basic skills. So I'm really excited that everyone is making perfect jammy eggs now. And in the book also got, you know, three ways to marinate them to add a bit of flavor and color. And there's also some beet eggs in there. I mean, so beautiful, like the beautiful, huge pink and that beet egg, the longer you leave it, the further in the pink moves towards the yolk. So I've left it so long that the yolk has almost turned pink. It's really cool actually, to try. And then the third egg is amazing a tea marbled egg. So you're basically making a tea broth and your kind of cracking the eggs so it's going to create a marbled effect on the egg whites, and you're kind of cooking it in there and soaking it in there. And it just gives off this beautiful kind of smoky earthy flavor.Suzy Chase : The US Senate passed the COVID-19 Hate Crimes Act on Thursday, aimed at addressing the recent spike in hate crimes against Asian Americans across the US amid the ongoing pandemic. There has been a dramatic surge of violence and hate crimes targeting Asians. And I wanted to check in with you and ask how you're doing and what I can do to be an ally.Hetty McKinnon: Thank you for asking Suzy. It's been a really, it's, it's been a really complex thing to unpack. You know, it's one thing to be called names, which most of us have experienced our entire entire lives. It's one thing to think about the, the bigotry and hatred and biases that you're against you, just because of the way you look, but to actually, um, to think that people are dying because of the way we look, it's been a lot. And so, and, and, you know, I might add black people have experienced this their entire lives and continue to, and I've had to ask myself, you know, a lot of questions I've had to really confront the injustices that I'm not, I'm no longer willing to accept. I, and a lot of people who look like me and a lot of POC's, we we've turned a blind eye to a lot of the latent racism and the casual racism over the years, growing up, ever since I was a kid, you know, like being called names, being called derogatory names, made spun off people who have asked me about what my name means like Hatty like it's not because it's unusual telling me that's not really my name it's gotta be short for something, all of these things, all like they're all released in the fact that I look the way I look and it's been confronting to have to think about, you know, 40 plus years of being treated this way. And now I've had to confront what I'm no longer willing to accept, and that's not okay for myself, but it's predominantly for my children. My children are biracial. So it's been an interesting conversation with them because, you know, they have a different experience to me and they are very close to their Asian heritage, probably closer to Asian heritage, but then, you know, they live in a Western world and they're white adjacent. And that's another thing that I have to kind of, you know, unpack and try to understand, but in terms of, you know, how people can help, how people can be allies, I think people have to really stop and ask questions, you know? So I really think that there's so much going on and so many layers to this story, but not only from this tragic horrendous incident, um, in Atlanta, but just the every day stuff that we have to deal with. And you know, in food, when you just look at one industry, the one that we're in food, you know, you, you see this respect towards cultural recipes and I don't believe that that people can't cook food from other cultures. I think that you are welcome. We are all welcome to food from other cultures, as long as there is respect, as long as there is, um, you are doing everything you can to respect where the food has come from and the people that's come from and the stories behind the food. And I just don't see that happening. And I'm going to be really honest here. I just see a real pillaging of our cultures, food in the food media, not just in press, but in the books that are being published by publishers is heartbreaking. If there are sliding scales of dishes, you know, but there are some dishes that, you know, that only kids who grew up in a really specific type of Chinese household because they are so specific, they're specific to a region. And when you see people taking that recipe and just, just taking of stripping it of its value and its history, and its heritage, it's really heartbreaking. And like, these are not violent crimes against Asian people, but it's stealing from our culture. You know? And I just, I think that people can be allies by asking more questions by questioning themselves. I ask myself questions all the time about it, authentic to who I am. Am I honoring where this comes from? All of these questions that I ask myself, when I'm writing a recipe or writing a book or writing an article, everybody needs to ask those questions. I've been privileged enough to have grown up with a mother who gave me this rich culture and that I'm trying to pass that onto my own children. And I don't even feel like it's, it's mine. I'm just interpreting it. And I just feel like there's just not enough of that in the food media right now. So I don't really think I answered your question, Suzy.Suzy Chase : I just wanted you to know that I honor you and I honor your work. And the reason I reached out to you to have this cookbook on was because I wanted to elevate your story.Hetty McKinnon: Yeah. And I think that generally the conversations I've been having, there's been really thoughtful conversations about these topics. And, you know, like some topics are harder to talk about than others. Obviously I try to force myself to share something and it's not always the most coherent answer you're going to get because it's laced in so much emotion and it's laced in so much of, you know, a lifetime of feeling like you don't really belong. And so, you know, I don't think you could ask me this question on two different days and you'd probably get two very different answers, but, um, it's really hard to unpack these, these issues that you carry around with you, but people have been really interested in it. And there's a researcher responsibility in releasing a book called to Asia with love during this time of stop Asian hate during this time of hate crimes. This book is written as a love letter to not any specific place, but to a culture which has raised me and sustained me. And that I owe so much to, you know, it's, it is hard to talk about sometimes, but there's a, there's a comma in, you know, To Asia, With Love and it's because it was written as a love letter to, to this culture, to not to one place where people have said to me, Oh, you know, Asia is not a monolith. And it's like, to me, it's not, it's not even a place. It's it's culture, it's in my blood. It's um, you know, it's my DNA.Suzy Chase : So now I'll ask a happier question.Hetty McKinnon: That wasn't not a happy question.Suzy Chase : Yeah it was heavy. Now to my segment called Last Night's dinner,It's not that heavy, where I ask you what you had last night for dinner.Hetty McKinnon: It was a very late night. My boys were playing baseball so we came home and I made pizzas at nine o'clock.Suzy Chase : Oh my gosh. That's so late. What kind of pizzas?Hetty McKinnon: So I have this favorite pizza. I use dough from my local Italian deli so I didn't make the dough. But my favorite pizza is potato pizza. Like a pizza with thinly sliced potatoes is something I had when I was six or seven years old. But my sister is about seven years older than me so she went and she was like, she was about, she was a teenager. She must've been about 13. And she went to a party to, at her friend's house who was Italian and she took me along with her. It was very weird. And the Grandmother of course, was the only person that spoke to me. And so I sat in the kitchen with my sister's friend's Grandmother and she fed me potato pizza with Rosemary on top. And I have to tell you, Suzy is really one of my most vivid food memories from childhood. And every time I eat a potato pizza, I am sitting in that kitchen with my sister friend's Grandmother eating that potato pizza.Suzy Chase : So where can we find you on the web and social media?Hetty McKinnon: I am ArthurStreetKitchen.com still my original website for when I had the business and on social media I'm @HettyMcKinnon. That's it.Suzy Chase: Well, thank you Hetty so much for coming on Cookery by the Book podcast. I am so thankful. I know you.Hetty McKinnon: Thank you, Suzy. I feel the same way. It's been a great conversation.Outro: Follow Cookery by the Book on Instagram. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Trudging towards the end of 2020, Crabb and Sales come together one last time. Ordinarily this end-of-year reckoning would occur on stage at the ANU amid low-grade insults directed at vice-chancellor and Bundt-auteur Brian Schmidt, but as with many pleasurable events in 2020 it was binned. Screw you, 2020! With their remaining nanoparticles of neural capacity, the pair recap what they can remember of what they read, watched, cooked, and listened to in this plague year.  Film Sales and Crabb (1.40) Hamilton Movie on Disney Plus Sales (2.20) The Gentlemen | Trailer Fiction Crabb (4.00) A Lonely Girl is a Dangerous Thing by Jessie Tu **Crabb's Choice Honorable Mentions (3.00) Rodham by Curtis Sittenfeld (3.20) Sorrow and Bliss by Meg Mason Sales (5.30) A Room Made of Leaves by Kate Grenville Honorable Metion (5.40) The Living Sea of Waking Dream by Richard Flanagan Non Fiction Sales (7.00) Dear Mr You by Mary-Louise Parker Honorable Mention (8.10) More Than A Woman by Caitlin Moran Crabb (9.20) Hoax by Brian Stelter TV Sales (13.00) The Last Dance | Netflix | Trailer (13.20) The Bureau | Trailer | SBS On Demand Honorable Mentions (11.30) The Morning Wars | Apple TV | Trailer | Based on the book Top of the Morning - Inside the Cutthroat World of Morning TV by Brian Stelter (12.00) Love | Netflix | Trailer Crabb  (15.00) Succession Season 2 Trailer (16.40) Reputation Rehab | iView | Trailer Honorable Mentions (14.00) The Last Dance | Netflix | Trailer (14.20) The Great | Trailer | Stan Podcasts Sales (20.00) Strong Songs Podcast - Episode - "Tightrope" by Janelle Monáe Crabb (26.30) Rabbit Hole Podcast by Kevin Roose - New York Times Honorable Mentions (24.00) Debutante: Race, Resistance and Girl Power by Nakkiah Lui and Miranda Tapsell  (25.20) The Eleventh Podcast by ABC - Website - Apple Podcasts (25.40) Trace Podcast Season 2 with Rachael Brown Internet Stuff Sales  (27.00) Nats What I Reckon  Cook Yourself - A Ratbag's Rules for Life by Nats What I Reckon (28.00) Hamish Blake Instragram Crabb  (28.30) The Tape | Sarah Cooper: Everything's Fine - Sarah Cooper  Sarah Cooper: Everything's Fine - Netflix Cooking Sales (30.00) Cook and The Baker by Cherie Bevan Crabb  (31.30) Ligurian Focaccia by Samin Nosrat  Honorable Mention (31.00) To Asia, With Love By Hetty McKinnon  Produced by DM Podcasts These episode is brought to you by the film Nomadland. Check out the trailer here. See omnystudio.com/listener for privacy information.

Crabb's been RUNNING! And reading novels in verse! And Sales seems now to be obsessed with a TV series about Barbecue, featuring chefs who incinerate first and ask questions later. Don't panic though. Sales has been interviewing musicians and *accidentally* finding herself right next to a piano. So the world's still at least partially on its axis.  (1.00) Couch to 5k App (4.00) Chef's Table BBQ | Netflix | Trailer (5.00) Snow's Queen by Daniel Vaughn. About Tootsie Tomanetz, cook at Snow's (6.00) Firedoor Restaurant | Website (9.00) To Asia, With Love By Hetty McKinnon (11.40) Jimmy Barnes Interview with Leigh Sales | 7.30 (12.00) Killing Time by Jimmy Barnes  Working Class Man by Jimmy Barnes Working Class Boy by Jimmy Barnes (14.30) Kylie Minogue Interview with Leigh Sales | 7.30 (15.00) Say Something by Kylie Minogue | YouTube (19.00) Here is the Beehive by Sarah Crossin (21.00) The Monkey's Mask - Film, Poetry and the Female Voice by Rebecca Louise (22.00) Watsonia - A Writing Life by Don Watson (22.10) Recollections of A Bleeding Heart: 10th Anniversary Edition A Portrait of Paul Keating PM by Don Watson (22.20) Mayflies by Andrew O'Hagan (23.40) The Smart Wife by Yolande Strengers (25.00) Days Like These Podcast Chat 10 Looks 3 is produced by DM Podcasts See omnystudio.com/listener for privacy information.

Well, what a surprise. Sales has received some personal blowback for her recent excoriation of anyone who's ever given her a scented candle. Crabb enjoys Sales' shame but has also recently killed her laptop with duck fat so... swings, roundabouts. Sales is loving the new Judd Apatow series Love and is permitted two minutes ONLY on the Song Exploder episode with Lin Manuel Miranda. Meanwhile Crabb has hugely enjoyed Meg Mason's Sorrow and Bliss, and has a weird new crush on Nick Kyrgios thanks to Reputation Rehab on the ABC. (7.00) Schitt's Creek | Netflix | Trailer (8.10) Love | Netflix | Trailer (10.40) Sorrow and Bliss by Meg Mason (12.00) The Split | ABC iView | Trailer (14.30) Song Exploder | Netflix | Trailer | Website (17.00) Magic for Humans with Justin Willman | Netflix | Trailer | Website (21.20) Master of None | Netflix | Trailer (23.50) Reputation Rehab | iView | Trailer (26.30) Nick Kyrgios has shown zero regard for what we think of him - let's reciprocate by Malcolm Knox (29.20) The Comey Rule | Stan | Trailer (30.00) The Good Liar | Netflix | Trailer (31.00) The Tape | Sarah Cooper: Everything's Fine - Sarah Cooper  (31.10) Sarah Cooper: Everything's Fine - Netflix This episode is brought to you by the books The Good Sister by Sally Hepworth and To Asia, with Love by Hetty McKinnon Chat 10 Looks 3 is produced by DM Podcasts See omnystudio.com/listener for privacy information.

That's what she reckons anyway, though Crabb has left open a legally-enforceable (with the right lawyer) defence for saving them in this discussion of self-analysis arising from Sales' recent reading of a novel about group therapy. Setting their own petty scribblings aside however, Sales and Crabb have each read a "major publishing event" novel; Sales has done Richard Flanagan's latest and Crabb is all over Trent Dalton's keenly-awaited second novel. (0.20) How One Therapist and a Circle of Strangers Saved My Life By Christie Tate (6.10) All Our Shimmering Skies By Trent Dalton (12.40) The Nickel Boys By Colson Whitehead (15.20) The Living Sea of Waking Dreams By Richard Flanagan (15.50) The Narrow Road to the Deep North By Richard Flanagan (18.20) The Carbon Club - How a network of influential climate sceptics, politicians and business leaders fought to control Australia's climate policy By Marian Wilkinson (21.10) Grey Zone | Trailer | *Note this show is no longer available on SBS on demand (22.00) I Hate Suzie | Trailer | Stan This episode is brought to you by the books The Good Sister by Sally Hepworth and To Asia, with Love by Hetty McKinnon Chat 10 Looks 3 is produced by DM Podcasts See omnystudio.com/listener for privacy information.

Crabb's been enjoying Julia Gillard's new book on women and leadership, while Sales has fawningly returned to the Chatter adulation-well for an interview with Yotam Ottolenghi. Once again, some of his suggestions (including, bafflingly, putting a vegetable on a char grill) prove "too hard" for Princess Leigh. Crabb pulls out her trump card: She's in touch with Marina Hyde. But then throws away whatever ground she's gained with possibly the most embarrassing celebrity contact story ever. (1.30) Yotam Ottolenghi reveals what he's been cooking while in isolation, with Leigh Sales | ABC  (4.20) Simple by Yotam Ottolenghi and Ottolenghi FLAVOUR by Yotam Ottolenghi (8.00) Boris Johnson has given us a new mantra: Leave home. Forget the NHS. Save Pret, by Marina Hyde | The Guardian (9.30) Read Giles Coren's letter to Times subs | The Guardian (12.20) The London Olympics: ‘All the rules of life were suspended, and magic ruled the Earth' by Giles Coren, | The Times (13.20) More Than A Woman by Caitlin Moran (17.30) To Asia, With Love By Hetty McKinnon (17.45) Hetty McKinnon @instagram (20.00) Platinum Chatter Kate Pritchett rant on Masterchef via Chat 10 Looks 3 Facebook Group  (20.54) Gaggan Restaurant in Bangkok, Thailand, by Gaggan Anand (22.00) Women and Leadership by Julia Gillard and Ngozi Okonjo-Iweala. (27.00) BCEC|WGEA Gender Equity Insights Series, Workplace Gender Equality Agency, by Rebecca Cassells, Alan Duncan (27.30) A Room Made of Leaves by Kate Grenville (29.00) Further Back In Time For Dinner | ABC | Trailer This episode is brought to you by Sarah Crossan's riveting new novel, Here is the Beehive Produced by DM Podcasts See omnystudio.com/listener for privacy information.

Hetty McKinnon is a New York-based cook and food writer from Sydney, who is perhaps best known for her much-loved recipe books, Community, Neighbourhood and Family, and her salad-making venture that started it all, Arthur Street Kitchen.A career in food wasn't on the cards for Hetty early on. She actually spent her 20s working in fashion and beauty PR, before deciding to make a change in her 30s to find work that would better fit the lifestyle and flexibility she wanted, as a mum to three young kids.As the story now famously goes, Hetty started making salads in her tiny terrace kitchen in Sydney's Surry Hills, packing them up on her bike and delivering them around the neighbourhood. Before long, her loyal customers were asking for the recipes and three cookbooks later - with a fourth on the way - her delicious vegetarian creations have gone global, adored by home cooks around the world.Since relocating to Brooklyn in 2015, Hetty has carved out another new chapter in her career, launching an independent magazine called Peddler Journal, which celebrates multicultural food stories and writers, and a podcast called The House Specials.In this episode, Hetty talks about:· Her cross-cultural upbringing and early career in public relations· Making the leap from PR to salad maker and self-publishing her first cookbook, which went on to become a national bestseller· Starting afresh in New York and what life and work has looked like for her since moving with her family to a new city· The idea behind Peddler, why it's a rebuttal to mainstream food media and how she continues to turn her creative interests into successful ventures· Her bravest moment, the women who inspire her and her best tip for anyone who might be considering a career leap of their ownCREDITSHost and producer: Jacqui OoiJoin us on Instagram: @whatshedidnextpodcastVisit whatshedidnext.com.auWith thanks to our guest Hetty McKinnon, a cook and food writer with a passion for vegetables. Her recipes and writing can be found in ABC Life, Good Food, Bon Appetit, Epicurious, Food & Wine and The Guardian.As well as her genre-defining debut Community, Hetty is the author of two further bestselling cookbooks: Neighbourhood and the award-winning Family. Visit www.arthurstreetkitchen.com/Hetty is also the editor and publisher of food journal Peddler and hosts its podcast The House Specials. Visit www.peddlerjournal.com/Hetty's new book To Asia, With Love will be out in Australia in October 2020. Visit www.panmacmillan.com.au/9781760787677/ See acast.com/privacy for privacy and opt-out information.