Ingredipedia Ben Birchall & Emily Naismith

Ever freak out at the thought of ruining an expensive piece of meat? Or wondered why anyone would deep fry a smoked leg of ham? Same. We turned to meat expert and live fire cook Jess Pryles, who’s an Australian chef living in Texas, for the answers. 

Aside from being the oracle on all things meat and fire, Jess is the founder of both Hardcore Carnivore, a brand of meat seasonings and rubs, and the Australasian Barbecue Alliance. And she's coming to Australia for some live cooking demonstrations over fire as part of Vivid Fire Kitchen.

This episode is sponsored by Vivid Fire Kitchen: a celebration of flame-seared street food from across the globe running as part of Vivid from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry! 

Take a peek at the full chef line-up on the Vivid Fire Kitchen website: https://www.vividsydney.com/event/food/vivid-fire-kitchen

Thank you so much to Vivid Fire Kitchen for sponsoring this episode of Ingredipedia. Follow @vividsydney on Instagram to keep up to date with the latest at Vivid Fire Kitchen. And follow @jesspryles on Instagram for all the meat. 

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Is there a difference between Nutella made here and Nutella imported from Italy? Why did we lose our minds about Nutella doughnuts in 2015? Also, the great Nutella riots and Ben gets freaky with savoury biscuit pairings. 

[0:46] Do Italians do it better?[5:06] Nutella doughnut trend[13:07] Nutella riots[15:54] Nutella Arnott’s Shapes pairings

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.
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This is the most heated Ingredipedia has ever got. Who knew Em and Ben had such strong opposing pepper opinions? There’s also a deep dive into the world’s oldest soft drink Dr Pepper and a multi-faceted exploration of one of the truly great pasta dishes. 

[00:37] Should black pepper be outlawed?[05:21] Cacio e pepe, two ways[10:42] WTF is in Dr Pepper?[15:43] Bring back table-side pepper grinding?

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.
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There's a huge crumpet problem. We’ll guide you in navigating the rough crumpet seas to ensure you have delicious crumpets (or at least innovative and interesting crumpets) for your breakfast and/or mid-morning snack. Also, is crumpet toast worth buying? And WTF is it?

[0:42] Crumpet problems and crumpet toast

[7:34] Unhinged crumpet topping

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Huey is one of Australia’s most iconic TV chefs (hello, food-themed braces) and he is BACK! We loved watching him on school sick-days, so we lost our minds when we actually got to talk to the great man himself! We chatted about wiping the plate with a tea towel, his fave anchovies and evidently… being in a band!? 

Follow Huey on TikTok: @huey_on_tiktok

Ingredipedia Bites is our interview series with our favourite chefs, cooks and foodie-friends. A regular food-based episode will be back next week! 

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.
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Rant incoming! Em has something to say to those who eat still-frozen peas. Ben turns into a chip maestro creating the perfect pie floater snack and also delves into the depths of his freezer. Also… soooo many pea snacks (all delicious)! 

[00:52] Frozen peas: an angry rant[06:00] DIY pie floater chips[13:52] Pea chips snack wrap[18:57] Ben's Christmas leftovers soup

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.
See omnystudio.com/listener for privacy information.