128 episodes

A journey across Australia's vibrant culinary landscape, follow the Quicksand Food Connection as we meet the faces behind local flavours and produce. Tune in with our Director, Stefan Posthuma, as he chats with the chefs, producers and restaurant-owners across the Canberra, Southern Highlands and South Coast regions.

The Quicksand Food Podcast Quicksand Food

    • Food

A journey across Australia's vibrant culinary landscape, follow the Quicksand Food Connection as we meet the faces behind local flavours and produce. Tune in with our Director, Stefan Posthuma, as he chats with the chefs, producers and restaurant-owners across the Canberra, Southern Highlands and South Coast regions.

    The Gong Show Episode #24 – Andy’s Last Show!

    The Gong Show Episode #24 – Andy’s Last Show!

    Stef, Andy and Simon take it old school with Andy's last Gong Show podcast. Simon is hungover, we taste some beers, and we chat s**t about the podcast, how far Andy and Simon's restaurants have come, all mixed with a healthy dose of bitching about George Calombaris.

    • 1 hr 44 min
    The Gong Show Episode #23 – My Square Metre with Adrian Biada

    The Gong Show Episode #23 – My Square Metre with Adrian Biada

    From a VOX fm "Food for Thought" Community radio show, Stef and Simon are joined in the studio by Simon and Adrian Biada from My Square Metre. Through My Square Metre, Adrian educates the public about sustainable agriculture and builds urban farms for a variety of types of organisations, all over the country. We talk everything from the challenges of agriculture, to building a productive garden for a restaurant to how to grow coriander.

    • 1 hr 4 min
    The Gong Show #22 – Pilot Restaurant

    The Gong Show #22 – Pilot Restaurant

    Simon, Stef and Andy sit down with Dash Rumble and Ross McQuinn from Pilot Restaurant in Canberra during their collaboration series with Babyface Kitchen in Wollongong. We chat about the conception and rationale behind opening a new venue, the experience of a first year of  operation and the challenges and rewards of being new business owners.

    • 59 min
    The Gong Show #21 – Business Growth with Johnny Di Francesco – 400 Gradi

    The Gong Show #21 – Business Growth with Johnny Di Francesco – 400 Gradi

    Simon and Stef sit down for a chat with 400 Gradi's "Mr Pizza" - Johnny Di Francesco. Beginning with a humble Neapolitan pizzeria in Brunswick, Melbourne - Gradi Group now has venues in Adelaide, Crown Melbourne, Auckland, The Yarra Valley, Bahrain, Kuwait, on board a P & O cruise ship and in Texas. We talk about the realities of growing a business to this scale while keeping reverence for quality, passion and tradition.

    • 53 min
    The Gong Show #20 – Business progression & South Coast food culture w/ Libby Cupitt

    The Gong Show #20 – Business progression & South Coast food culture w/ Libby Cupitt

    Stef, Andy & Simon chat with Libby Cupitt from Cupitt’s Winery, Restaurant, Farm, Brewery, and Fromagerie about the story of Cupitts and the motivations behind, and practicality of the continual progression of a business. We also talk about food culture on the South Coast and the importance of a supportive local business network.

    • 1 hr 19 min
    The Gong Show #19 – Joel Bickford, Aria

    The Gong Show #19 – Joel Bickford, Aria

    Stef, Andy and Simon sit down with Executive chef at Aria restaurant, Joel Bickford. We chat about Joel's journey in food, the transition to heading up the kitchen at one of Australia's top venues and the differences between running regional and metropolitan restaurants.

    • 1 hr 18 min

Customer Reviews

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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