TOMATOES

The tomato was dismissed as poison for 200 years in Italy, though it’s now celebrated as a staple of its cuisine. Italian migration to Australia helped make the tomato a mainstream ingredient here. Learn about the people who grow it, preserve it or cook it — whether it’s Italian Australians bottling passata in their ‘second kitchen’ (garage) in Sydney, the Cambodian refugee family growing heirloom tomatoes on a former zoo, or the Indigenous café owner serving bush tomatoes on her menu.

This episode features Sharon Winsor, Ngemba Weilwan woman and founder of Indigiearth and Warakirri Dining; Dr Cecilia Leong-Salobir, food historian and author; Joseph Vargetto, chef and owner of Mister Bianco; and Leakkhena Ma, farmer at Goldenfield. The Looking for Alibrandi footage was generously provided by Robyn Kershaw Productions.

Image by Alana Dimou.