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.
Confronting the Challenges w/ Wes Lambert – Restaurant & Catering Australia
The hospo industry is all but broken in the number of challenges we face. Restaurant & Catering is the country’s leading advocacy and support body for the hospitality industry in Australia. They provide guidance and support in addressing the many challenges facing the industry and lobby on issues like skills, liquor laws, migration and fair […]
The Veggie Masterchef w/ Simon Toohey
Simon Toohey is one of Masterchef’s most recognisable figures – going through two seasons with a goal to embrace and champion vegetables throughout his cooking. In this candid discussion we talk about the realities of the show, his background in cocktail bars, how he fell in love with veggies, his channel 10 show Freshly Picked […]
New Good Food Guide, Who Dis? w/ Myffy Rigby
Like everything else, Covid smacked the Good Food Guide in the face in 2020. It forced the halt of scoring restaurants, and the publication of the guide itself. For this episode with do deep with the guide’s editor Myffy Rigby about the impacts of Covid and the wealth of changes brought to this year’s new […]
What’s The Deal With Biggie Murals? w/ Casey Wall – Bar Liberty, Capitano, Falco Bakery, Above Board
Casey Wall came to Australia on his way to London via Asia. He never got to London. Instead he stayed in Melbourne and worked at multiple restaurants, ending up at Cutler and Co. and eventually opening opening the wildly successful Rockwell & Sons with business partner Manu Potoi. Now Casey’s portfolio includes Bar Liberty, Capitano, […]
Small Bites: Quirks & Small Stuff
For this small bites episode of The Food Fight we chat about quirks. This are the little things that every restaurant has to deal with… Menu design, olive oil ramekins, salt on tables, menu descriptions – all the bits and pieces we look for practical and innovative solutions to in the day to day running […]
Celebrating & Amplifying Diversity w/ Rushani Epa – Colournary Magazine
Rushani Epa is a tenacious writer, thinker and advocate. She also takes action when something angers her. After having enough of mainly white-centric food media, Rushani began Colournary Magazine – a publication that celebrates and amplifies the voices of First Nations, Black and People of Colour through the lens of food and culture. She joined […]
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.
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!
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