Every Bite

ABC

4.5 (127)
SOCIETY & CULTURE
UPDATED WEEKLY

Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.

5 DAYS AGO

Salad — Hetty Lui McKinnon's spirit dish

Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not something to be avoided. What might that attitude deprive us of? Since launching her career in Sydney as a cook and the author of the bestseller Community, Hetty has since moved to the United States and is now a regular contributor to the New York Times. Her new book is called Linger. This episode was originally broadcast on September 20, 2025.

29 min
19/12/2025

The miracle of porridge

While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind their own. There's a world of flavour and texture to explore, and for the most accomplished out there, Scotland hosts an annual World Porridge Making Championship — The Golden Spurtle. This episode was originally broadcast on August 9, 2025.

29 min
12/12/2025

From parrot to panettone — The many feasts of Christmas

Our Christmas food traditions are richly varied, with history behind every dish. While some mainstays of the Christmas spread have endured for hundreds of years, other icons of the feast are far more recent additions. Tracing the history of Christmas eating tells a story of changing foodways across Australia and the world.

29 min
05/12/2025

The well-stocked pantry with Alison Roman and Nat Thaipun

Perhaps the skill that best serves a professional chef is knowing how to make a great meal with what's at hand. Stocking a pantry and fridge with dependable and adaptable ingredients is at the heart of two new cookbooks: The latest from Alison Roman, Something from Nothing, and Masterchef-winner Nat Thaipun's debut, Thai: Anywhere and Everywhere.

29 min
28/11/2025

Kitchen condimental — The flavourful world of Condiment Claire

We all have a shelf in our fridge or pantry of neglected condiments that we're unsure of what to do with — or whether we even like them. In this episode, help is at hand. Claire Dinhut, aka Condiment Claire, is a solutions-oriented flavour fiend, and in her quest for new taste sensations, she is not afraid to think outside the box.

29 min
21/11/2025

Soup and sensibility — Eating with Jane Austen

It is a truth universally acknowledged, that we all eat. Whether we’re considering the menus of last week or last century, food helps us to understand ourselves, our neighbours — and even our most treasured literary characters. When we read the novels of Jane Austen with an eye for the culinary, what might we discover?

29 min
14/11/2025

Sonic seasoning — How we eat with our ears

The sound accompanying your mealtimes could be affecting the flavour of your food. Several scientific studies have shown a link between what we hear and what we taste. Sound can even influence what we choose to eat. If you find that hard to believe, grab a snack and have a listen — we have an experiment you can try at home.

29 min
07/11/2025

Sami Tamimi's Palestinian garden

A home garden typically conjures a sense of comfort and of self-sufficiency, but what if that garden were in Palestine? The celebrated Palestinian-British chef and author Sami Tamimi has written a new book, Boustany, inspired by the food of home. It champions the food of all our homes — the food we can grow in a garden or forage nearby — but also the food of his homeland, which is becoming disconnected from its rich culinary culture under the shadow of war.

29 min

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Jonathan Green

Host

4.5

out of 5

127 Ratings

Weekend Favourite Listen

10/07/2025

Ms_mason

Great variety of topics, Jonathan always entertaining, interesting, well researched and fun.
The other layers

05/04/2025

4dogsbarking

I was nervous whether this would scratch my creative itch in the way Blueprint did (sometimes surprisingly) - but the varying rhythm of each of the episodes is so satisfying. Lived the Richard Hart ep - and I’ve never baked bread in my life (not even a pandemic-loaf!). Good finds AG and team
Infusing magic into the everyday

02/02/2025

Pig of steel

Another brilliant show from Mr Green. Examining the world of food from a charming philosophical perspective with great guests. Especially love it when he giggles.
Broad Beans

23/03/2024

Rutherglen Red

I was listening with interest to the chef from Lorne regarding cooking broad beans whole. My father often cooked whole, young beans in a parsley and white sauce. Give it a crack. I’ve tried to locate another way of contacting but no joy.

Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.