142 episodes

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.

The Food Fight Quicksand Food

    • Food
    • 4.4, 28 Ratings

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.

    Small Bites: Wine School 1

    Small Bites: Wine School 1

    The first of our Food Fight small bites series called wine school. Stef doesn't know a lot about wine, and Simon does - so Stef asks Simon a bunch of questions about wine to hopefully learn something. Hopefully you do to!

    • 55 min
    #10: What’s The Dill With Pickles? w/ Alex Elliott-Howery – Cornersmith

    #10: What’s The Dill With Pickles? w/ Alex Elliott-Howery – Cornersmith

    For this timely episode of The Food Fight Podcast - we chat with Sydney's Queen of Pickles, and owner of Cornersmith Cafe & Picklery, Alex Elliot-Howery. We talk about the evolution of Cornersmith, the role of community, educating through cooking schools, cookbooks, minimising waste, food security and the role Cornersmith has, and will continue to play in this Covid world. 

    • 51 min
    #9: Native Food & Ethical Supply Chains w/ Christian Hampson – Yerrabingin

    #9: Native Food & Ethical Supply Chains w/ Christian Hampson – Yerrabingin

    Stef and Simon sit down with Christian Hampson from Yerrabingin for a discussion about native foods and the issues and opportunities in the industry. We discuss the problem of Indigenous exclusion in the industry and potential pathways towards an ethical supply chain. Christian also tells us about the goals and progression of Yerrabingin as a business and some of his plans for the future. 

    • 1 hr 2 min
    #8: Giving A Fuck w/ Jake & Kenny – Mary’s

    #8: Giving A Fuck w/ Jake & Kenny – Mary’s

    For this episode of The Food Fight - Stef and Simon sit down for a chat with Jake Smyth and Kenny Graham from Mary's, The Lansdowne, The Unicorn, P & V Wine Merchants and Mary's Underground in Sydney. We talk about how the guys have built giving a fuck (caring about society, environment and community) into their businesses - and what it takes to make it work.

    • 1 hr 9 min
    #7: Covid Catch Up w/ Andy Burns – Babyface Kitchen

    #7: Covid Catch Up w/ Andy Burns – Babyface Kitchen

    Stef and Simon sit down with friend and former co-host Andy Burns (Babyface Kitchen, 2 Smoking Barrels, Ardette’s) for a casual covid catch up. We talk about how Andy and Simon have used things like takeaway and bake sales to help maintain their businesses, as well as looking into what hospitality might look like post-pandemic.

    • 1 hr 6 min
    Small Bites: Our Favourite Foods

    Small Bites: Our Favourite Foods

    For this small bites episode of The Food Fight, Stef and Simon have a fun chat about their favourite foods. Simon gives us his tips on how to roast the perfect chicken and Stef goes through his the minutia of the way he likes to serve Sydney rock oysters. 

    • 38 min

Customer Reviews

4.4 out of 5
28 Ratings

28 Ratings

ChubbMuff ,

Excellent Industry Resource

Lots of great information and gossip from people within the industry. Nice to have viewpoints from outside the mainstream that are not affected by commercial relationships or bias. Keep it up!

Jimi Butcher ,

Burns’ cool room

Hey boys. It was 2013. Couldn’t forget! Andy and I were at Dagwood and I worked the dinner with Brendan! Andy’s not wrong about how full the coolroom was. You literally couldn’t walk in. Brendan would come prep in the mornings before lunch service and the day if he and I prepped from I think like 6am? Was an awesome night I’ll try find some photos

Libby Cupitt ,

My ‘Go To’ for drive up the coast

Have been listening to the podcast when I drive up and down the coast to Wollongong. These guys are doing such a great job in their restaurants and cookbooks and it’s get to hear what is happening behind the scenes and the respect they have for producers, suppliers and other people in the industry. Awesome job, thanks!

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