Elijah Attard - Podcast Details

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Grappling Rewind: Breakdowns of Professional BJJ and Grappling Events#364 Polaris 30 & IBJJF No-Gi Pans 2024 Recap, PGF Season 7 PreviewThis week on the show Maine and Miranda recap Polaris 30, the 2024 IBJJF No-Gi Pans, and preview PGF Season 7 draft. In the news section of the show. We discuss One Championship signing, Dante, Leon and Cole Abate. Plus Mikey Musumeci leaving One. In the recap section of the show, we break down the full main card on Polaris 30, and a few of the notable undercard matches.We recap Michael ‘Venom’ Page vs Carlos Condit that saw MVP take a decision In the recap of Helena Crevar vs Nia Blackman we talk about the att...2024-11-051h 26

Roots Hospitality61. Jason Loucas (Freelance Photographer)How much of personal success relies on luck, or being at the right place at the right time? Jason and I chat about his career from the beginning of picking up a camera as a teenager, to following one of the best restaurants in the world - Noma - from country to country, on their next pop up adventure. Jason shares his early life and influences that inspired him to pick up a camera in the first place, how he got started and the blind ambition to a hobby that changed his life. I throw my thoughts...2023-03-171h 00

Roots Hospitality60. How to eat a Reindeer Dick salad w/ Andre Natera (Chefs PSA x Roots Hospitality Takeover II)The recipe to success behind whale sperm emulsion or why you should put sand in your restaurant to transport guests to a tropical island? Hear all about it as Andre Natera and I catch up over the past two months in the world of hospitality. Whether it's the Bocuse D or', some great hospitality books (like Will Guidara's Unreasonable Hospitality) or what made us laugh about the recently released comical take on chefs, 'The Menu'. Was it using a Paco jet to kill someone? or the on purpose split emulsion; possible referencing Bottura's 'oops I dropped the lemon tart...2023-03-0641 min

Roots Hospitality59. Andrzej Rachwalski (William Rabbit | Krakow, Poland)You’ll learn and immense amount about the history of Poland through the World Wars and how that effected the produce they came to use for spirits, or food in everyday life. We chat about neurogastronomy and the psychology behind food, how a tartare reignited a chefs passion in the Michelin world, why some people are too scared to enter the speakeasy bar, how a sushi chef got himself stuck during service, and Andrzej’s own in the shit moments! The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led...2023-02-171h 27

Roots Hospitality58. Martyna Blaut (El Koktel | Warsaw, Poland)I hopped over to Warsaw in Poland while traveling around Europe and I was not disappointed. What a beautiful city. Best of all, an incredible bar hidden away in the outskirts that creates a fun and inviting vibe filled with stunningly illustrated menus (done by Martyna herself!) of delicious cocktails. Martyna Blaut is the bartending queen of El Koktel. With her unique perspective on bartending in Poland, Martyna’s passion has driven her around the country. Much like myself, she moved on from following her initial passion of University to pursue a career in hospitality and found a...2023-02-031h 09

Roots Hospitality57. Kenneth Foong (NOMA Restaurant)Kenneth and I sat down to chat about Noma finally receiving it’s third hat after 17 years, being able to recognise the chefs who have worked at The French Laundry or Per Se because of their idiosyncrasies during service (like not making a sound during prep, or not putting metal on metal benches to avoid scratches), Matty Matheson popping by for a feed (who is genuinely a legend), the humor in overcomplicating a steak frites when you’re a passionate apprentice, we laugh about the realness of the hit show ‘The Bear’ and it’s eerily accurate portrayal of daily life...2023-01-201h 19

Roots HospitalityChefs PSA x Roots TakeoverWelcome to the Chefs PSA x Roots Hospitality takeover where Andre Natera and I banter through whats going on in the restaurant industry around the world and in the media. We talk chefs that have blown up in the media, the new Creamy Ninja (a.k.a Pacojet on a budget), the tyranny of long term chefs and should we drop the brigade system? All this and more on the PSA x Roots crossover! The Roots Hospitality Podcast is proudly sponsored by Sydney Direct Fresh Produce. The fruit and vegetable providore who has been supplying to Sydney v...2023-01-0846 min

Roots Hospitality55. Rebecca Hawkes (Losaeter Farm, Oslo)We jump over to Oslo in Norway for this special episode. Recently when I travelled through Europe and the U.K. I took my podcasting kit along and caught up with people that were doing awesome work. Rebecca Hawkes, the chef and gardener, is no exception. Having travelled as a chef from Norway, to Istanbul, (sometimes working in exchange for accommodation), it’s clear Rebecca’s passion for working with food and it’s relationship with people is important. Food to Rebecca is more then filling you up, it’s a point of nourishment, a reminder that your body thrives...2022-12-1642 min

Roots HospitalityEp. 54 Matt Orlando (AMASS Restaurant)Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade. We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palmer as one of his inspirations (Matt still wore black socks after Charlie drilled it into him), jumping on at NOMA in 2005 only a year after it had been opened and running with 5 chefs before opening up AMASS in a...2022-12-051h 04

Roots HospitalityEp. 53 Aaron Teece (The Valley Estate)When I started my apprenticeship many years ago, and dabbling with wild and native foods as a chef, Aaron was one of the first people I started following that was utilizing them in an out of the box way that made it engaging enough for me to try it myself. It was inspiring, and pushed me to find new ways to make these ingredients accessible to diners myself. Now it’s at the core of all my dishes. So cheers for the motivation and inspiration Aaron, you’re a bloody legend. We talk about the book Aaron is w...2022-11-181h 10

Roots HospitalityEp. 52 Jason Saxby (Raes on Wategos) We chat about Jason's brief stint cooking at the Olympics, the good timing between being a fresh chef to a new team and integrating into a kitchen, writing prep lists on the back of dockets and being upgraded to a premium recipe folder; plus the importance of developing a strong relationship between local suppliers and growers. Also, what happens if you pull your tweezers out at the Ledbury? And why are Per Se going through so much baking paper per week? The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable pr...2022-11-041h 11

Roots HospitalityEp. 51 Bartender Roundtable II (Sarah Proietti, Dre Walters, Chau Tran, Harrison Kenney)Second time around for the Bartender Roundtable with Sarah Proietti (Maybe Sammy), Dre Walters (Old Mates Place), Chau Tran (Burrow Bar), Harrison Kenney (Bar Planet). Do you get free shots at Bar planet if it's your birthday? Are the wet pussy shots finally making a come back? Are Australian cows kosher? Did the Dalai Lhama smuggle tigers over the border? Why do chicks dig American Will? Does Kenney fit through the metal detectors at the Airport? And the elevator for Old Mates finally cops a beating. So many important questions tackled. Plus a special guest call in, fro...2022-10-212h 28

Roots HospitalityEp. 50 Mo Zhou (Restaurant Gaea)Ever been stitched up while doing a pop up at a house on a mountain in China with no electricity? How did Mo get out of it? Sometimes I don't think he even knows. It was almost as if he had repressed it until I mentioned the Yunnan Provence. But when Mo reflects on what he calls "the wildest pop up he has ever done", he could only laugh in how he found himself in that situation to begin with. Mo started his culinary career as an apprentice at Attica, which helped shape his appreciation for produce on...2022-10-0750 min

Roots HospitalityEp. 49 Luke Whearty (Byrdi)Luke and I chat about the importance of time and place, his experience at Faviken, why he believes he has the sports almanac from Back to the Future and how busting chops to forage blackberries eventually stitched him up at a festival in Melbourne.The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date i...2022-09-1652 min

Roots HospitalityEp. 48 Kimberly Tang (Society Restaurant)My next guest was the first person I got to chat too while visiting Melbourne and I was especially excited to not only catch up with Kim but also check out the venue only having heard about it from afar. With a lavish interior and fully decked out kitchen (and chefs, when I say decked out, I mean, on the corner of some prep benches, they have a slot for paper towels, so you don’t need to run to the other side of the kitchen just to dry your hands. Like, it’s clear a chef designed this kitc...2022-08-2644 min

Roots HospitalityEp. 47 Chau Tran (Burrow Bar - Cash Only Diner)My guest today has created a speakeasy bar hidden away on Clarence street that provides this getaway place with a cosy ambience, fun vibes and a longing for more once you leave. Packed with stories, Chau shares her experiences in hospitality through the many pop ups she’s done, competitions she’s won and collaborations she’s pulled together. During the lockdown Chau and her team at Burrow Bar and Cash Only Diner were one of the few venues handing out free meals for hospitality staff that were left without work. So it’s safe to say Chau is a fucki...2022-08-1249 min

Roots HospitalityEp. 46 Diego Bonetto Returns... with a Book!In this episode Diego and I catch up about his journey from last two years since he has come on the podcast last. He shares the story of mushroom foraging with Hugo Weaving, pulling together his latest book 'Eat Weeds' (which we go into depth about) and Diego even shares his own in the weeds moment. It's a great little pocket of an episode. Worth tuning in for. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and...2022-07-2936 min

Roots HospitalityEp. 45 Kennedy CK (Nomad, Ex-Sopra)It’s not only one thing to be passionate about your job in hospitality, but to take it a step further and to be attentive, entertaining and to care about the guests that walk into your venue, is another. It might sound strange to highlight these characteristics, considering that to care, is the essence of hospitality right? But to Kennedy, embodying all of these traits are a must, before you even consider stepping into the role of a bartender or server. Having worked in venues from Hong Kong to Sydney, his cross-cultural understanding of hospitality has given him...2022-06-171h 19

Roots HospitalityEp. 44 Matt Whiley & Evan Stroeve (Re-)Setting a landmark bar that strives to change the conceptions of waste was never going to be easy. It relies on ingenuity, passion, patience and making a lot of mistakes. No different to whenever you strive to do something good. But when you have two experienced and forward thinking people at the helm of it all, you can only expect the best. From using the whole mango, including dehydrating the seeds to add bitterness to cocktails, to using the pulp after juicing, for vinegars and kombuchas. The out of the box thinking here is one of a kind, but...2022-05-271h 03

Roots HospitalityEp. 43 Martin Hudak (Sammy Jr. & Maybe Sammy)Martin Hudak has only been in Australia from 2018, but since then, he has certainly created a big impact on the hospitality bar scene. With venues (co-owned) like Maybe Sammy, Dean & Nancy and Sammy Junior under his belt, it’s clear Martin and the teams are on an unstoppable path to pave the future of what a bar experience can be. Maybe Sammy even hit the 22nd spot, on the Worlds 50 Best Bar list last year and took out the Best Bar in Australasia award. But when you’re resume boasts venues like The Savoy (serving guests like Marilyn Monroe and C...2022-05-0641 min

Roots HospitalityEp. 42 Ben Sears (Ex-Ezra & Ex-Paper Bird)Ben once worked at an Air Bnb cooking for 12 people alongside Annalise Gregory and Marco Pierre White. When I asked him why on earth would they pay all these chefs to cook for so little people, he responded ‘I dunno, to see what you could do with too much money I guess?’. And when we reflected on our experience in hospitality, it seems as though that statement could be thrown around a lot. We talk about Ben’s wildest experience as a chef which was celebrating down in Melbourne for the Financial Review, to which he vividly remembe...2022-04-081h 16

Roots HospitalityEp. 41 Fernando Sanchez (Opera Bar)To be honest, I don't think I've been to a venue as busy as Opera Bar. The scale is insane. We're talking more then 900 cover services, which for an a le carte venue, is a monster body of work. Fortunately I had the opportunity to jump in during a service to do some behind the scenes shots of the head chef Fernando and his team of powerhouse chefs. You can see these photos over at rootshospitality.com.au Fernando and I sat down back in December to chat about his long standing career as a chef, working a...2022-03-1151 min

Roots HospitalityEp. 40 Anna Ugarte-Carral (The Old Fitz)Anna and I sat down on the same morning the Good Food Guide of 2022 came out. Which was a perfect way to start the conversation. It's an exciting time of year for a lot of chefs, so it was a good way to debrief about the year and some of the exciting projects coming up. Anna talks about how she got her foot in the hospitality door and all of the hilarious stories that have come with it. If you tune in at the right time, you’ll hear her share how Hugh Allen (Vue De Monde) on...2022-02-251h 16

Roots HospitalityEp. 39 Noah Verin (Urban Greens)Noah has some hilarious stories from his time as a chef. Working in a few tough Sydney kitchens grinding away and slogging it out, has helped shaped his world view with a more optimistic mindset. Jumping on the Roots podcast to reflect on his journey, gave him an opportunity to let out all of the entertaining experiences he'd gained along the way. Noah once worked with a chef who was so intense that if Noah was to use his hands to pick garnish from his draws during service, they would get whacked with tongs by the chef b...2022-02-041h 45

Roots HospitalityEp. 38 Nelly Robinson (Nel. Restaurant)At 14, Nelly started his apprenticeship working at a two Michelin star restaurant with some of the best chefs in the country, slogging it from 6am in the morning. As much as this sounded crazy to Nel's dad (who went into the restaurant to have a go at Nigel, the Head Chef), Nel was convinced this was the best thing for him and to this day, he's grateful for those early years.Since then Nelly has gone on to cook for the Queen of England, work with Heston Blumenthal and open up his own restaurant in Sydney at 27...2022-01-211h 09

Roots HospitalityEp. 37 Foragers Roundtable (Diego Bonetto, Gabriel Gutnik, Byron Woolfrey)First and foremost, before we continue onto this discussion I’d like to acknowledge the Gadigal People of the Eora Nation who are the traditional custodians of this land we call Sydney and I pay my respects to the Elders both past and present. Today in this roundtable I pull together Diego Bonetto, (a passionate environmental advocate and educator of wild foods) Gabriel Gutnik (of Ziggy's Wild Foods) and Byron Woolfrey (Trolley'd) to highlight the importance of how foraging can foster a sense of care for the world around you. They all have began projects and businesses tha...2021-07-3056 min

Roots HospitalityEp. 36 Elijah Holland (Lume)While Elijah was working at the Powder Keg one day processing the 80kg (thereabouts) of Lemon Aspen that he had foraged that morning for his restaurant, Rene Redzepi and his team walked in. Elijah was taken aback, and not sure why Rene was in his kitchen. Rene walked up and tasted the Lemon Aspen and was shocked by the incredible flavour. Elijah began to tell him they were going to use it to make a sorbet for the Powder Keg. Rene looked at him and smiled and said. No, no. We need this for the Noma pop up in...2021-07-231h 23

Roots HospitalityEp. 35 Byron Woolfrey (Trolley'd)If you’ve ever been at home and felt a spark of creativity when it comes to making a cocktail completely ad hoc, then you’d definitely enjoy the buzz of being around a mobile bar service that does almost just that. That’s right, I’m speaking to Byron Woolfrey one of the Co-founders of Trolly'd. Where the cocktails are always changing, garnishes sometimes picked from the environment around them before an event, and spirits infused with what wild and native ingredients are currently in season to use for the next fun themed event. And if you are like me, and...2021-07-161h 14

Roots HospitalityEp. 34 Leia Sherblom (Grit Ceramics)If you have ever driven through Pottsville, just up from Byron Bay and seen a big sign out the front of a house that says Grit Ceramics, you may have been tempted to pop your head in the door, much like me. And if you did, you won’t believe the incredible craftsmanship that sit’s on those bakers shelves just waiting to be shipped off to the likes of Rae’s on Watergos, Pipit and soon, even for public consumption. As a chef, walking into a ceramics studio is like being a kid in a candy store...2021-07-091h 33

Roots HospitalityEp. 33 Bartender Roundtable (Charlie Lehmann, Rachelle Hair, Michael Chiem, Natalie Ng)The Bartenders Roundtable is finally here. Having filmed this episode way back in mid February this year, I'm absolutely stoked to have it be released for public consumption. Fair warning though. As much as I have adjusted the audio in the post edit, there will be spouts of loud laughter regularly from the get go. So if you are using headphones or ear phones and it's on loud, be prepared! Look, this conversation followed a natural flow the whole time going from the funniest times we were in the shit, to nepotism in the hospitality ind...2021-07-022h 06

Roots HospitalityEp. 32 Thomas Gorringe (The Gantry)It's only until you become a chef when you realise the value of what you learnt at places like KFC or Red Rooster oh so long ago. For Thomas and I, that's something we really bonded over. Handling a fast paced environment, managing prep, learning how to best communicate with your team and so on. All of these skills have stayed with us both and continue to benefit us long after we have left and there are some hilarious memories to look back on. Thomas and I chat about his early starts and making his way through M...2021-06-2533 min

Roots HospitalityEp. 31 Dre Walters (Old Mates Place)When you own one of the most unique rooftop bars in Sydney, you allow for a certain atmosphere and vibe that is hard to find anywhere else. But for Dre Walters, there was a lot of behind the scenes drama before Old Mates was officially opened that almost cut it too close. With Barely any money left, the opening date pushed back, they ran into one of the biggest problems they didn't think they would face...Dre shares some of his hilarious stories working at various small bars on Clarence street like The Lobo, Kittyhawk a...2021-06-181h 17

Roots HospitalityEp. 30 Clare Falzon (Hentley Farm Restaurant)Communicating the pressure's that revolve around why it's important to retain the high standards set in the kitchen, can be challenging. Especially for new chefs or apprentices starting in the kitchen, you want to teach them in a constructive way but if they arn't putting in the same passion, enthusiasm or commitment into their work, it can show in the quality of what they prep. But how far does a simple talk to remind them of their poor form, really go? The kitchen culture of wanting to yell or get angry in order to be taken seriously and instill...2021-06-1150 min

Roots HospitalityEp. 29 Journalist Roundtable (Lee Tran Lam, Nick Jordan, Yvonne C. Lam)Ever wanted to ask those questions you've been asking yourself for years but had no-one from the field to talk to? Well, if you are in hospitality and curious about the perceptions of journalists in food media then you have come to the write place. I've taken this opportunity to bring together some of the best journalists in the Sydney food writing scene at the moment doing some incredible things. With Lee Tran Lam's focus of bringing out a new range of diverse voices in food media (Also published a great book with Somekind Press which is av...2021-06-041h 53

Roots HospitalityEp. 28 Nathan Dunnell (Elska Restaurant)Is the curriculum for apprentices beginning to be outdated? Nathan and I talk about this topic briefly in regards to looking after and teaching apprentices once they enter your kitchen. Are recipes a statement of fact to follow or are they guidelines (Well that depends on the section you are in)? Another interesting discussion we debate. Nathan and his partner Freja have done incredibly well since opening their first cafe Freja before transitioning to the 12 seater 15 course degustation restaurant in Brisbane. It sells quick, and that's all down to the passion of hospitality combined shared with beautiful pr...2021-05-281h 17

Roots HospitalityEp. 27 Farah Celjo (SBS Food)Farah grew up watching SBS back when it only had one channel available. But who would've thought she'd decide to be a manager editor for SBS Food, once it decide to expand channels? Not that Farah isn't excited (you can definitely here her passion for her role at SBS throughout our conversation) but sometimes she has to pinch herself to accept the reality of the amazing opportunity that presented itself. This was another great and interesting chat. I'm super glad Farah was able to donate her time to jump on and share some insights into the world of SBS...2021-05-211h 39

Roots HospitalityEp. 26 Sam Young (Ex-Lotus, Ex-Mr. Wong)When I talk to Big Sam Young, it's motivating to hear his humility and honest reflection of the many roles and venues he has worked at which boast Ms G’s, Mr. Wong, Fratelli’s and more recently having finished up at Lotus restaurant. His passion for food is evident from the get go and his persistent nature of wanting to progress his skills and be a better chef has always been a personal factor when he moves around in hospitality. And to be where he is now doing various pop ups and private events that have been selling out i...2021-05-141h 05

Roots HospitalityEp. 25 Nikki To (Buffet Digital)Executing the story a restaurant wants to tell through it's food, style, journey and passion all in one photo, isn't always easy. But when you've have many years of trial and error (one being the 'tilt shift lense' story Nikki talks about) while having to learn quickly on the job, you get to understand what is expected out of a professional photographer very earl on. Nikki has been shooting for an extensive list of venues for more then 10 years with her first break being for broadsheet. But since then, Nikki has gone on to shoot for venues in...2021-05-0743 min

Roots HospitalityEp. 24 Joel Bickford (Aria)If you were to ask Joel Bickford when was the worst time you were in the shit, he could talk to you all day. But that's not a criticism to his skill, it's a testament to the time and effort he has put into constantly wanting to become a better chef. And with venues like Bel Mondo, Biota and the Gantry in his timeline, it's a no brainer that it was Joel's passion that led him to where he is today. Joel and I chat about having to write a menu to a certain standard, when every ot...2021-04-301h 10

Roots HospitalityEp. 23 Luke Kohler (Sydney Direct Fresh Produce)Luke Kohler was only 16 years old when he realised his passion for sharing beautiful produce to cafes and restaurants. Working mornings and afternoons (around school) at his brothers local veg shop soon wasn't enough for him and felt an urge for more with his life. He began buying fruit and veg boxes, tacking on an extra few dollars and running it out to venues and selling it and would keep the profits. He was a smart 16 year old kid. But Luke never imagined that this little business venture he had going on then, would soon turn into the massive...2021-04-2333 min

Roots HospitalitySeason 2 TrailerSeason 2 Airs 10th of April, while the Roots Roundtable airs the 1st of May. This trailer lets you know what to expect from the Roots Podcast this series. Some of the people coming on, the topics we cover and highlights some of the hilarious stories some of the guests have shared so far and we're not even halfway done recording the series. Super exciting! Follow @roots_hospitality for the latest guest news and soundbite.Music by Charlie Fester.2021-03-1507 min

Roots HospitalityEp. 22 Jeremy Blackmore (Cantina OK!, Tio's Cerveceria, Cliff Dive)Only after Jeremy had already sunk down a glass of mescal, did the owner of a local bar in Mexico, bring out his homebrew that had a wild rattlesnake fermenting in it, and it got crazier too. But for Jeremy (and his business partner Alex), this is all about taking the time to understand and learn the culture behind mescal, tequila and the locals that have been making it for generations. Jeremy initially had goals to be a chef before his friend told him the terrible rate of pay and this immediately convinced him otherwise, so he ha...2020-12-111h 09

Roots HospitalityEp. 21 Hugh Allen (Vue De Monde)When you are able to travel to Mexico and drink Mescal on the beach with shorts, shirts and birkenstock's, you could easily forget you are one of the chefs involved in the Noma Pop up. That was the vibe across the Noma team during their time in Mexico. Embracing the land around them while sharing some of the most delicious meals to ever come out of a kitchen. The restaurant had no roof, the floor was sand and even the waiters didn’t wear shoes during service. Because when it comes to delicious food and exceptional service, Rene refuses to...2020-12-0451 min

Roots HospitalityEp. 20 Tristan Rosier (Arthur)Tristan once walked into a kitchen in London at 8am to find a chef holding the kitchen hand up against the wall by his shirt yelling at him. It was moments like this that began to show the intense culture that surrounded U.K. restaurants. And though the interesting culinary techniques and almost military like style in which the brigade handled themselves was inspiring to Tristan early on, he knew that this wasn't the culture he wanted to surround himself in. So after working at some of Londons top 3 Michelan restaurants, Tristan decided to come back and push himself...2020-11-271h 15

Roots HospitalityEp. 19 Gabriel Gutnik (Ziggy's Wild Foods)From learning the proper use of spice in India to the array of fermented foods in the Middle East, Gabriel has spent most of his life travelling to over 50 countries across Europe, Asia, Middle East and South America, in the pursuit of broadening his knowledge of food and culture. From working at an Agave farm in Mexico to Paperbark in Sydney, Gabriel and I lay it all down and discuss the highlights of his life and career as he reminds people why you should never give up on your passion. Gabriel and I sat down to...2020-11-2059 min

Roots HospitalityEp. 18 Jared Merlino (The Lobo, Big Poppa's, Kittyhawk, Bartolo)When you are the manager of the Ivy Pool Club, and are hosting to the likes of Leonardo Dicaprio and Busta Rhymes, you think you've done it all. But for Jared, his business minded motivation wanted more out of life; which led to some of Sydneys most highly regarded venues that we all know and love. One of Jared Merlino’s first jobs was being Kitchen hand at a gentlemans club owned by his sister called Minx. He skimmed over his time there mentioning that his stories were probably not for ‘Public consumption’. But this high life th...2020-11-131h 01

Roots HospitalityEp. 17 Stefano Catino (Maybe Sammy - Maybe Frank)It's 1998, Vernazza Italy, the world cup is playing on TV and the bar is packed with bustling international tourists. Stefano is 14 working at his cousins bar being taught the ropes. His first task is to collect everyone's order and bring them back to the bar. Stefano took a notepad and a pen, and one by one, he took everyone's orders in the bar and came back to his cousin with a massive list of drinks from everyone in the entire bar. His cousin shakes his head and realizes there's a lot of teaching to do. But for Stefano, he...2020-10-3052 min

Roots HospitalityEp. 16 Myffy Rigby (Good Food Guide, Editor)When Myffy Rigby & Matty Matheson once hosted a Beer and BBQ fest together she was surprised to find out how much she was teaching Matty about different food and hospitality venues. It was an experience Myffy will never forget, along with hosting her first ever Good Food Guide awards which she said was absolutely electrifying.Myffy Rigby once completed a Theatre degree at Charles Sturt University, and while some of her friends went on to work at Cirque Du Soleil, Myffy diverted and went on to work as a food and drinks editor at Time Out Sydney. She...2020-10-2352 min

Roots HospitalityEp. 15 Eric Morris (Bistro Clementine - Cafe Clementine)Eric Morris once left an abduction letter saying he had been abducted by aliens and couldn't come into work for the next few days, essentially finishing up his time working front of house at one of Yotam Ottolenghi's restaurants. They found this so funny, they didn't seem to bother that he had to go a little early. When you have the eccentricity that Eric does, it's not wonder that his career is full of memorable and exciting moments. His motivation for work came early, and his passion for being a waiter and later on a Sommelier, began to...2020-10-161h 01

Roots HospitalityEp. 14 Malcolm Greenwood (Malcolm Greenwood Ceramics)When Lennox Hastie popped into the studio for the first time explaining that he was in Australia looking for a place to host his first restaurant, Malcolm remembers not thinking too much about the whole thing and when Lennox came back 12 months later, Malcolm had completely forgotten who he was. Fast forward to 2020, and the relationship between a chef and potter has developed so much so, that Malcolm's craftware was featured and used in the new Lennox Hastie Chefs Table documentary series, BBQ. A moment Malcolm remembers, was spent celebrating in the backyard with friends and family. Bu...2020-10-0933 min

Roots HospitalityEp. 13 Simon Davis (Somekind Press)Who would have thought the relationship between Simon and Aaron Turner from restaurant Igni could've sparked the start of Somekind Press? Simon certainly didn't believe it, but once the ball got rolling, Somekind quickly turned into a powerhouse of 96 paged food books that are sharing the stories of people all around Australia. Simon sits down with me and chats over the phone about his early interest in food books as a teenager and what it was like working for publishing giants Hardie Grant and Quadrille. He chats about his time working on Josh Nilands 'The Whole Fish Co...2020-10-0243 min

Roots HospitalityEp. 12 Ben Devlin (Pipit Restaurant)Ben Devlin once found himself holding a pasta machine, wearing a snow jacket, riding on a bicycle from a kitchen on a house boat, towards the worlds greatest restaurant in Copenhagen... A memory that he'll never forget, or seem to understand how he got there in the first place. But his time spent at NOMA (Before it was rated Worlds Best) working with Rene Redzepi was an unforgettable experience in itself. Soon after, he came back and headed up Brisbane's Esquire. Ben was the head chef from day one and helped Ryan Squires take his restaurant to 3 h...2020-09-2558 min

Roots HospitalityEp. 11 Parker Blain (Food & Lifestyle Photographer)After an intense fashion photo shoot in New York came to a crashing end, leaving Parker in a wheelchair and off work for 11 months, he had to come home and re-think about the direction his photography career was heading. He knew the fashion industry in Australia isn't at the same scale as the U.S. so food was his next best bet. He came back to Australia where he began shooting for Broadsheet and Concrete Playground and for restaurants like Hartsyard, the Vue De Monde group and Stokehouse. Currently stuck in Melbourne during the intense l...2020-09-181h 01

Roots HospitalityEp. 10 Jarrod Walsh (Hartsyard)Could you imagine Hartsyard with any other name? Well that was something Jarrod and Dorothy were considering before they took over the reigns in 2018. But since then, they have both managed to bring something truly unique to the small pocket of the city. With a since changed menu and restaurant fit-out, Hartsyard now focuses on the unique local produce brought by their suppliers, through ensuring that every element is represented by a burst of fresh flavour, however simplistic the plating may appear to be (The Pork Jowl, Tomato Vinegar and Black Garlic is the dish i have in mind...2020-09-1140 min

Roots HospitalityEp. 9 Michael Chiem (PS40)At one point during construction of the PS40 bar, the builders just walked out and didn't come back. At the same time, the council was pushing back the opening date of the bar by deeming that the bar wasn't built for the capacity Michael was aiming for. All these problems (to which Michael said it was looking like PS40 might not even open at one point) were much to the developing story behind the determination Michael has had to keep this passion going. What do you do when you are trained in classical piano, teaching martial arts...2020-09-041h 03

Roots HospitalityEp. 8 Charlie Lehmann (Ramblin' Rascal Tavern - Double Deuce Lounge)When Charlie Lehmann found out he'd be looking after Dave Grohl for the night at his bar Ramblin' Rascals, he was beside himself. In fact, he said there was a rule that the bar would never close for anyone, unless it was 'The Rolling Stones or Queens of the Stone Age.' And when you get the chance to have drinks with 1/3 of Nirvana, and the lead singer of the Foo Fighters, you definitely don't turn it down. Charlie Lehmann left behind his Sociology and Politics degree to pursue a career in bar managing and cocktail making wh...2020-08-2859 min

Happy Healthy Human Radio - Find Balance With Samantha Attard PhD, RYT, DoulaWhy I stopped talking like the folks on the newsShare your reflections on this week's podcast with me! DM me on Instagram - @spirocollective or go to spirocollective.com/contact. On this week's episode: -Communication styles that you might have picked up from the media -My favorite yoga practice from this past week and what song I’m listening to -How you can help Elijah McClain -Next week’s livestream yoga schedule Links from this week's episode: -Fall Yoga Survey -bit.ly/sam-yoga-survey -Sign up f...2020-08-1515 min

Roots HospitalityEp. 7 Sander Nooij (Yellow)When Sander's Toyota Camry got bogged in the Australian outback, he wasn't sure if he was going to have to sleep in his car, or just wait it out the night. This was until he was approached by a man who looked ready for the Apocalypse. Eventually he made it through, and took his Camry all around Australia eventually coming back to work in Sydney where he worked as a Sous Chef at Quay restaurant, and now a Head Chef at the vegan/vegetarian restaurant Yellow.But how did Sander get his way to Sydney all th...2020-08-1459 min

Roots HospitalityEp. 6 Part 2 - Lee Tran Lam (Freelance Journalist)Lee Tran once did work experience with Dr. Karl at 15 years old, and more then 20 years later, Lee was able to interview him again about his experiences travelling the harsh Australian deserts and the time Dr. Karl's dad recognised someone after the war, who committed atrocities in concentration camps. Lee shares her experiences working for Good Food, and investigating the hidden costs of a restaurant including how much they spend a year on Aesop soaps, or the costs of replacing broken wine glasses. We finish by summing up her most valued experiences over the past 17 yea...2020-08-0739 min

Roots HospitalityEp. 6 Part 1 - Lee Tran LamToday on Roots Podcast, Lee Tran talks about the time she called Dan Barber a 'Wheat Nerd'; starting up her food podcast 'The Unbearable Lightness of Being Hungry' and what it was like interviewing Ben Shrewry (Attica), which turned into 14 hours worth of editing for the podcast! Over the past 2 decades, Lee Tran's enthusiasm for hospitality has turned into an immense collection of raw, but rich history of articles that have been shared through some of Australia's biggest publications including Gourmet Travellor, Sydney Morning Herald and Good Food. This episode is split into two parts. Tu...2020-07-3159 min

Roots HospitalityEp. 5 Scott Mileto (Howlin' Wolf, Good Will Only, Dagwood Bar, Births & Deaths Bar)Today on Roots Podcast, we have a multiple bar venue and pay-as-you-can restaurant owner, Scott Mileto. A Wollongong business owner who shares his journey coming out from Orange and taking over his favourite night life spot with two mates, ultimately starting the ascent of who we now know as the Good Times Only brand. Scott talks about the first time meeting one of his good friends and business partners, was when Scott was getting thrown out of a venue by him. We talk about starting up new bars, taking over old ones and how the pay as you...2020-07-2435 min

Roots HospitalityEp. 4 Diego Bonetto (Wild Food Store)On the next episode of Roots Podcast we have guest Diego Bonetto; a wild food forager that came over from Italy with a wealth of cultural knowledge that he wanted to explore and share within the Australian landscape. We talk about his experience working on fruit farms with strong accented Australians, the cultural heritage around weeds and the highlighted importance of a knowledge for wild foods through world wide pandemics. Join Diego and I as we share his journey from growing up as a kid to now, being able to collaborate with restaurants, the Archie Rose boys...2020-07-1744 min

Roots HospitalityEp. 3 Rachael Morris (Nourish Magazine, Head Editor)Today on Roots Podcast we have guest Rachael Morris. Who has worked her way through various forms of media and journalism over the course of 10 years after graduating from the University of Melbourne with a Master of Publishing and Communications. Since then, Rachael has gone on to support the direction of veganism through her career as content producer for Vegan style, by giving talks at restaurant Alibi to raise money for WIRES and since February of 2019 has become the head editor of Nourish Magazine. We talk about the Journalism Industry, navigating a career that agrees with vegan e...2020-07-1025 min

Roots HospitalityEp. 2 Simon Evans (Caveau - Night Parrot)On today's episode of Roots podcast, I sit down with chef and co-owner of 1 hatted restaurant Caveau and wine bar Night Parrot in Wollongong, NSW. We chat about Simon's ambition as a rugby player, dining at Michelin restaurants at 2 years old and being one of the youngest Ski instructors in Wales at the time. From there he came over to Australia where he found Caveau, which later began his career as head chef and co-owner of both Night Parrot and Caveau in Wollongong. Go and follow @root_hospitality on Instagram for the latest info and gue...2020-07-0355 min

Roots HospitalityEp. 1 Dylan Abdoo (Newcastle Greens)On Roots Podcast, ex-chef and now full time co-owner of Newcastle Greens Dylan Abdoo, jumps on to share his experiences from moving out at 16 to start his chefs apprenticeship and working alongside Corey Campbell, running two restaurants at once and making the move to owning part of Newcastle Greens. Since then, they have received many accolades from the Delicious Produce Awards and supply to big restaurants like Quay and Tetsuyas. We also talk about running a heirloom vegetable farm through the drought and COVID19. Go follow @roots_hospitality for more on the next weekly podcast. Musi...2020-06-2459 min