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.
#17: The Year of the Veg w/ Paul Wilson – Monster Kitchen
In late October Ovolo Hotels announced their “Year of the Veg”. 356 days of vegetarian only menus across all restaurants at all their hotels in Australia and Asia. Pretty ambitious to say the least. At Ovolo Nishi in Canberra they’ve brought Chef Paul Wilson on board to head up the Monster Restaurant kitchen. With a […]
Small Bites: Wine School 2 w/ Samantha Payne
For this small bites episode we have a fun chat with sommelier and wine communicator Sam Payne about some of Australia's winemakers and regions to watch as well as a highbrow/ lowbrow wine matching challenge.
#16: The Hunt For Perfect Pastry w/ John Ralley – Textbook Patisserie
What do you get when you combine the elegance of French pastry with the rawness of hunting game? The answer is John Ralley - owner of Textbook Patisserie in the Sydney suburb of Alexandria. We sat down with John to discuss the popularity of his croissants and pastries, the effect of social media on his business and the value and sustainability of hunting your own meat.
#15: Somm Thing Special w/ Samantha Payne
Going deep on wine - for this episode of The Food Fight we're joined by sommelier, wine consultant and communicator Samantha Payne. We chat about the development of her career in the wine word, the real life of a somm and how wine culture has changed from old guys in ties sipping cab sav to hipsters in docs knockin back funk juice.
#14: Keeping Positive w/ Jacqui Challinor – Nomad
Its been a pretty wild year for Jacqui Challinor - Executive chef at Nomad Restaurant in Surry Hills. After a fire that destroyed the restaurant, a move to a temporary location, bushfires, fundraisers and a global pandemic - the doors of the original Nomad site are scheduled to open in October. We talk about this whirlwind year, what to expect from the new venue, and how she's managed to stay positive and optimistic through it all.
Small Bites: What Makes A Good Venue?
For this small bites episode of The Food Fight we chat about the intangible minutia of what they believe makes a good venue. We talk product, service, format, lighting, music, sound and a bunch of other small things that add up to make a quality restaurant or bar.