When I spoke to Michael Smith for a Broadsheet article about Hubert Estate in the Yarra Valley, I knew I needed to hear more. Michael has worked at a number of excellent places over the years, including Jacques Reymond, Tonka, Mamsita, and the way he talks about the food he is putting up at Quarters at Hubert Estate is wonderful. I haven't had a chat to a chef in a while and the thing I love about these conversations is that they really are conversations and I am genuinely fascinated about how the chefs became chefs and what their thoughts are on various subjects related to food and hospitality. Michael absolutely came up with the goods. I loved this conversation and very happily meandered through his own career, but also some ideas around authenticity, wellbeing in the industry and what to do with critics.