192 episodes
The Food Fight Quicksand Food
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- Arts
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4.4 • 37 Ratings
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Food culture in Australia is unique and revered. With an abundance of amazing chefs and venues, Australia is on the cutting edge of food culture, globally. Join us as we chat about the realities of the food and hospitality industries. We dive deep into worlds behind the pass, on the farm, or in the office - exploring what makes our food world tick. Hosts Stef Posthuma (Quicksand Food) and Simon Evans (Caveau Restaurant & Night Parrot Bar & Kitchen) chat with a host of industry professionals to lift the lid on all things food.
Hosted on Acast. See acast.com/privacy for more information.
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Death To Jar Sauce w/ Nat's What I Reckon
Nat's What I Reckon has taken social media by storm with his funny, irreverent cooking videos. He joins us to chat about his journey into the world of social media, and about the thought behind is war on jar sauce and packet food. His new book is Death To Jar Sauce.
Hosted on Acast. See acast.com/privacy for more information. -
Worlds 50 best restaurants and NYC hat rules feat. Casey Wall
Casey wall from Bar Liberty joins Simon and Stef for a chat about the recently released 50 best restaurants list, Melbourne becoming the most locked down city in the world and how NYC health laws have influenced Casey's fashion decisions .....
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Kitchens, Gardens & Community W/ Paul West
This week Stef speaks with chef, gardener, TV presenter and all round good bloke Paul West from River Cottage Australia. They talk about Paul's time in the Melbourne hospitality scene at Vue De Monde, his transition into farming, his experience filming River Cottage Australia, as well as his advocacy for produce growing, home cooking and participating in a local food community.
Hosted on Acast. See acast.com/privacy for more information. -
Stock Takes Feat. Andy Burns (Babyface Kitchen) - Martin Benn Leaves Society, Re-Opening & More!
For this weeks episode Stef and Simon bring on their old mate Andy Burns from Babyface kitchen to discuss this weeks hard hitting hospitality news. They talk about Martin Benn and Vicky Wild leaving society restaurant after only 5 services, The issues being faced by restaurants gearing up to re open, how Wollongong's changing demographic will affect the dining scene as well as some laughs, tips and tricks along the way!
Hosted on Acast. See acast.com/privacy for more information. -
Stock Takes Ft. Sam Payne - Scathing Reviews, Noma's Third Star & More!
We’re back with another awesome stock takes chat – joined by wine pro, writer, friend of the show and absolute legend Sam Payne. We talk John Lethean's scathing review of Perth’s Heritage Wine Bar, Noma’s third Michelin star and a bunch of other crap.
Hosted on Acast. See acast.com/privacy for more information. -
Stock Takes: Aria's Antivaxx Trolls, Charcoal Fish Opening & More!
Another hard hitting current food affairs show where Stef and Simon discuss the antivaxx bombardment of the Aria comments section as well as speculate on what Charcoal Fish is going to look like when it opens on Wednesday - and the usual insta fodder to round out the latest instalment of The Food Fight: Stock Takes.
Hosted on Acast. See acast.com/privacy for more information.
Customer Reviews
Knowledgeable and interesting!!
Such an interesting insight into aussie food culture. I learn so much each episode and there is a wide variety of interesting characters interviewed. My favourite part is that you don’t need to be in the industry or a typical “foodie” to enjoy. Love it!
Necessary Listening!
Well worth a listen if you are interested in the Australian food scene. Great to hear an alternative voice supporting a range of lesser known industry figures, as well as some of the big players. Always a wide range of topics that delve below the surface. Keep it up boys, love your work!
Ridiculously insightful
Casually delivered but insanely articulate and sophisticated dialogue about all things hospitality.
The knowledge and experience of the hosts is immediately evident in the level of conversation, the anecdotes and even in their selection of guests.
Engaging from start to finish.