Life On the Pass Hosted by Jeremy Fenech

In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementing robotic grills for charcoal flavours.

In this episode, we delve into the culinary journey of Tom Gorringe, the esteemed head chef at Aria, Sydney's iconic dining destination. From his humble beginnings at the age of 15, Tom shares his passionate voyage through the kitchens of Australia and Canada, under the mentorship of culinary giants like Joel Bickford and Brent Savage. His dedication and unique approach to cuisine have led his teams to win prestigious culinary awards and gain recognition in dining guides, notably at The Gantry. Now, at the helm of Aria, Tom discusses his commitment to excellence, his mission to refine his culinary creations continually, and his dedication to supporting Australian farmers and producers. Join us as Tom reveals his philosophy towards crafting simple yet extraordinary dishes that exceed diner expectations, reflecting his journey from an eager apprentice to a visionary chef at the forefront of Australia's culinary scene.

In part 2 of our latest podcast, we continue our conversation with Jack Stuart, the chef and owner of Blume restaurant. Jack shares his journey from honing his skills in prestigious Michelin-starred restaurants across Europe to establishing his acclaimed restaurant in Queensland. We explore several key themes, including his culinary ethos centered on creating delectable dishes, the unique and personal dining atmosphere at Blume, and the hurdles of operating a restaurant in a rural setting. The discussion also touches on current industry trends, such as improving work-life balance and coping with staff shortages. Finally, Jack offers his perspective on the evolution and future of upscale dining in Australia. 

In our latest podcast we catch-up with Jack Stuart, chef and owner of Blume Restaurant in Boonah, Queensland. It covers his journey into cooking, working overseas at renowned restaurants like L'Enclume and Rogan & Co in the UK, opening his own restaurant Blume focuses on hyperlocal ingredients, and recent challenges launching a second more casual venue at the local bowls club.

In part two of the interview with Chef Lennox Hastie, owner of Sydney's Fire Door restaurant, we delve into his culinary journey. He shares his experiences working at El Celler de Can Roca, the impact of the Chef's Table Netflix episode, and his commitment to sustainability. Lennox also discusses Australia's barbecue culture, his admiration for innovative chefs, and his passion for mountain climbing adventures.

In our latest podcast we chat with chef Lennox Hastie, owner of the wood-fired restaurant Firedoor in Sydney. 

Lennox discusses his background and culinary journey working with fire across different cultures, the process of opening Firedoor using custom wood-fired equipment, insights on cooking techniques and managing intense heat sources, his writing work sharing fire cooking wisdom, the role of quality ingredients and understanding flavor profiles of diverse wood types, the importance of forging connections with producers and respecting ingredients, aiming to capture peak seasonal moments in the transformation from raw to cooked, and hopes for broader understanding that fire cooking can suit any cuisine or ingredient if done properly.