Every Bite

ABC Australia

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社會與文化
每星期更新

Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.

20小時前

Sourdough superstar Richard Hart

If you were to list the world's best bakers working today, Richard Hart's name would have to be near the top. After honing his craft at renowned bakeries in California, he teamed up with the world-famous Noma to open Hart Bageri in Copenhagen. His skills with sourdough are so well-known that he was even namechecked on The Bear. Richard recently published his first book. It's called Richard Hart Bread. Guest: Richard Hart, baker and chef, co-founder of Hart Bageri in Copenhagen and Green Rhino in Mexico City, author of Richard Hart Bread: Intuitive Sourdough BakingThis episode was originally broadcast on April 5, 2025. Get in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

29 分鐘
7月3日

The taste of place — Australian native ingredients

What characterises Australian food? We're a nation adept at making first-rate versions of food drawn from all corners of the globe, but our palates are less familiar with the foods of our own backyard. For millennia, Aboriginal and Torres Strait Islander people have cultivated and enjoyed uniquely Australian foods. So, why are these ingredients still so hard to find on supermarket shelves? Guests: Mark Olive, Bundjalung man, ambassador chef at MiddenNornie Bero, Torres Strait Islander, chef and founder of Mabu MabuMadonna Thomson, Jagera and Yugambeh woman, co-founder of the Bushtukka and Botanicals Indigenous Enterprise Cooperative (BBIEC)Yasmina Sultanbawa, director of the ARC Industrial Transformation Training Centre for Uniquely Australian FoodsThis episode was originally broadcast on May 24, 2025. Get in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

29 分鐘
6月26日

Half an onion — The singular pleasure of cooking alone

Melt some butter in a hot pan, throw in a handful of diced onions and suddenly — even if it's a meal just for you — you are cooking. When you don't have a family to feed or anyone to impress, it's never been easier to buy a single meal from the frozen food section of your supermarket or order one on an app. But what might we deny ourselves by making those choices? In this second episode on solo dining, we explore the joys and practicalities of cooking for one. Guests: Eric Kim, food columnist and recipe developer at the New York Times, author of Korean American: Food that Tastes like HomeSigne Johansen, cook, writer, author of Solo: The Joy of Cooking for OneKate Legge, journalist, novelist and author of Delicious: Stories of Cooking, Love and FriendshipGet in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

29 分鐘
6月19日

Table for one — The singular pleasure of eating alone

Cooking and eating are often characterised as communal activities. To some, the idea of cooking or eating alone conjures images of loneliness, isolation — perhaps even wasted time. Whether you've chosen a solitary life, are yet to settle down, or find yourself living alone in later life, our guests today insist that cooking for oneself can be a powerful act of self-care. Guests: Kate Legge, journalist, novelist and author of Delicious: Stories of Cooking, Love and FriendshipSigne Johansen, cook, writer, author of Solo: The Joy of Cooking for OneEric Kim, food columnist and recipe developer at the New York Times, author of Korean American: Food that Tastes like HomeGet in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

29 分鐘
6月12日

Risk it for the brisket — How BBQ called KG from Cairo

An epiphanic encounter with Texas-style barbeque led Kareem "KG" El-Ghayesh to quit his lucrative finance career in Cairo and relocate to Austin to open a food truck. KG BBQ has since become a household name, boasting both Texan authenticity and innovative tweaks inspired by the flavours of his original homeland. So, who better to introduce us to this unique and regionally specific cuisine than a man who — having never tasted Texas BBQ growing up — became one of the state's best-known pitmasters. Guest: Kareem "KG" El-Ghayesh, owner and pitmaster at KG BBQ in Austin, Texas. KG was in Australia for the Texas BBQ: Pitmasters event presented by Firedoor and Let's Texas.Get in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

29 分鐘
6月5日

Food in an age of insecurity

In a world rife with conflict, our food systems are experiencing increased insecurity. The impacts on the global economy and supply chains are felt well beyond the front lines. When conflict in Iran closed the Strait of Hormuz, access to one-third of the world's fertiliser supply was disrupted. These shocks and stresses affecting our food systems have compounded those already caused by climate change. The situation is grim — so, what are we going to do about it? Guests: Michael Dunford, country director of the United Nations World Food Programme in MyanmarRachel Carey, Associate Professor in Food Systems at the University of Melbourne in the School of Agriculture, Food and Ecosystem SciencesGet in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

29 分鐘
5月29日

A memory of madeleines — The cake Proust almost forgot

Marcel Proust's epic novel In Search of Lost Time is perhaps best known for its evocation of memory triggered by the senses — particularly in a scene involving a madeleine. The shell-shaped sponge cake whisks the narrator into a detailed recollection of his childhood, and this familiar sensation continues to fascinate philosophers, neuroscientists and other scholars today. So, how does this kind of memory operate? Why might a madeleine be the perfect catalyst? And what surprisingly basic food featured in Proust's original draft? Guests: Barry C. Smith, Director of the Institute of Philosophy at the University of LondonTrevor Gulliver, restaurateur and co-founder of St. JOHNHyo Ju Park and Rong Yao Soh, founders of Madeleine de Proust and authors of Madeleines: Simple Bakes for Every MoodGet in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

29 分鐘
5月22日

From Seder to Shabbat — A year of Jewish cooking

Punctuating the year with food is a point of commonality across so many cultures — foods that connect us to community and tradition. Jewish cuisine includes a vast array of seasonal dishes. From the careful preparation of the Seder during Passover to the abundant honey cakes of Rosh Hashanah, a new book from the Monday Morning Cooking Club celebrates these moments, sharing stories and recipes for each occasion. It's called A Year of Jewish Cooking. Guests: Lisa Goldberg and Natanya Eskin, Monday Morning Cooking Club, co-authors of A Year of Jewish Cooking: Recipes We Can't Live WithoutGet in touch: We'd love to hear from you! Email us at everybite@abc.net.au This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

29 分鐘

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Jonathan Green

主持人

Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.