Shows
Conversation with a chef#283 Marialuisa Castrignano | Al NaturaleWhy doesn’t almond milk ever taste like real almonds? That question sent Marialuisa Castrignano on a journey to create Al Naturale, a nut milk company dedicated to making fresh, high-quality almond milk right here in Melbourne. Frustrated by store-bought options that lacked real almond flavour, she set out to craft a pure, additive-free alternative—one where you could actually taste the richness of the almonds. Each nut milk is made with the highest quality of activated nuts. Their bottles include either 20% or 8% almonds, 12% walnut, or 12% hazelnut, filtered water, date and a pinch of salt which makes Al Naturale the best...2025-02-1223 min
Conversation with a chef#282 Zac Shearer | Tiny BarZac Shearer is a chef with a deep-rooted love for food that started in Tasmania, where his dad was a fisherman and his mum took him on trips to Melbourne’s Food and Wine shows. He’s been cooking since he was 18, spending time in Melbourne kitchens such as The Lincoln and French Saloon. Now, he’s taking on a new challenge—training to be a food studies teacher—while also launching Tiny Bar in Brunswick East with his partner, Jamila. I had been wanting to chat to Zac for a while and now that there’s so much happening, it was the p...2025-02-1127 min
Conversation with a chef#281 Lyndey Milan | Culinary Adventure in collaboration with Intrepid and MFWFLyndey Milan is a vibrant force in Australian food, known for her warm personality and deep love of good food and wine. With decades of experience as a TV presenter, cookbook author, and food educator, she’s passionate about making cooking accessible and enjoyable. She was the food director at Australian Women’s Weekly, has hosted numerous TV shows, and also created Tasting Success, a mentoring program for women chefs. Whether she’s sharing recipes, hosting culinary tours, or championing Australian produce, her enthusiasm is infectious. Who better to host an exclusive food and wine adventure at this year’s Melbourn...2025-02-0825 min
Conversation with a chef#280 Philippa Grogan | Phillippa's BakeryFor over 30 years, Phillippa Grogan has been a beloved name in Melbourne’s food scene. Founder of Phillippa’s Bakery, she draws inspiration from her New Zealand childhood and nine formative years with Sally Clarke at her restaurant and foodstore in London. Phillippa is unyielding in her use of top-quality ingredients, traditional recipes and flavour. Phillippa is absolutely all about flavour. Because of that, her creations have been a staple for generations of Melburnians. Walking into her Armadale shop feels like walking into a farmhouse kitchen with its beautiful wooden sideboards and display cabinets full of delicious quiches and breads and...2025-01-1932 min
Conversation with a chef#279 Caitlin Koether | Little MolliThe role of Head of Fermentation is not something you come across every day. In fact, Caitlin Koether is somewhat of a pioneer in this space and holds one of the first such positions in Australia, a role with The Mulberry Group which was uniquely crafted around her expertise. Caitlin’s work is all about preservation, finding ways to extend the life of seasonal produce, create new flavours, and reduce waste. Her approach balances creativity and science, turning sometimes imperfect ingredients into something extraordinary. With the resources of Common Ground farm on the Bellarine Peninsula, she works closely with the ch...2025-01-1037 min
Conversation with a chef#278 Derrick Chandra, Sherinder Kohli, Joshua Smith | La CabraMordialloc is a vibe and the team from La Cabra are here for it. Set just back from the beach, and only metres from the train station, the latest Mexican addition to the Mordi strip is also La Cabra’s ninth and biggest to date. Housed across three levels in a heritage building, complete with a rooftop deck and stunning views across the bay, it is perfect for watching the sunset with a spicy marg in hand. Foodwise, you’ll find all the favourites, think chargrilled corn, jalapeno poppers, nachos, quesadillas, and plenty of tacos. I sat down with founders Sher...2024-12-2320 min
Conversation with a chef#277 Michael Demagistris & Ryan James | Max's RestaurantMax’s Restaurant was the first winery restaurant on the Mornington Peninsula and was started by owner and chef, Max Paganoni in 1994. The views are spectacular. From the dining room, you look out over the vines to Western Port and across to Seal Rock. Max has always been passionate about using and promoting local produce and he has now very happily brought in two equally enthusiastic chefs, Michael Demagistris and Ryan James to work with him at Max’s. Michael has worked at top-tier venues, including Jacques Reymond in Melbourne, Alinea and The Publican in Chicago, and Noma in Copenhagen. In 2...2024-12-1747 min
Conversation with a chef#276 Elle Casta | Barker's Foodstore & EateryGeraldine is a lovely rural town in South Canterbury in the South Island of Aotearoa, New Zealand and it is also home to the family-owned business, Barker’s. Barker’s have been filling kiwi pantries since 1969 and their products are still made on the family farm in Geraldine. I remember Barker’s blackcurrant syrup and Barker’s jams when I was growing up, but they have so many more products than that now: chutneys, sauces, compotes and meal bases. I was pleasantly surprised when I was walking down Park Street in South Melbourne to see the Barker’s Foodstore and Eatery sig...2024-12-1326 min
Conversation with a chef#275 Kay-Lene Tan | Omnia Bistro & Yugen DiningKay-Lene Tan is a renowned pastry chef celebrated for her innovative desserts that combine storytelling with bold flavours. Before embarking on her culinary career, she worked as a documentary maker, with a background in mass communication from Ngee Ann Polytechnic in Singapore. A turning point came during a “quarter-life crisis,” which led her to pivot toward her passion for food, eventually enrolling at At-Sunrice GlobalChef Academy to pursue pastry and bakery arts. Her talent took her to some of the world’s best kitchens and earned her accolades, including being a semi-finalist on MasterChef Australia: Dessert Masters in 2023. On the show...2024-12-1018 min
Conversation with a chef#274 Chris Wong | Lilijana EateryChris Wong, chef and co-owner of Lilijana Eatery in Port Melbourne, brings a unique culinary story to Melbourne’s food scene. A former professional hockey player who spent nearly a decade travelling to and from Scandinavia for the winter season, Chris was inspired by the comfort and tradition of the Nordic cuisine he ate in his friends’ homes. His restaurant, named after his wife Christine’s grandmother, Lilijana, blends Scandinavian and continental European flavours with a focus on house-made sourdough, smoked salmon, and pickles. Chris actually trained and worked in industrial design, but always wanted to work with food. With lockdo...2024-12-1043 min
Conversation with a chef#273 Bert & Brendan | Uncles SmallgoodsToday I’m talking to Bartek (Bert) Glinka & Brendan D’Amelio at Uncle’s Smallgoods. Bert and Brendan are friends, brothers-in-law and the charcuterie makers supplying many Melbourne cult institutions. You’ll find their pastrami at places like Hector's Deli, Nico's and Hugo's and their bacon is fried in cafes like ST ALi, Rustica, and Earl Canteen. Bert and Brendan’s smallgoods journey started when they decided to sell kranskys at the Polish Festival and wondered how they might go about making their own. Eventually, after proving their commitment by chopping a pile of wood, they convinced a Polish husband and wife t...2024-12-0553 min
Conversation with a chef#272 Matti Fallon | Mr Vincenzo'sI've had a few chats with Matti Fallon over the years and they have always been good ones, so when he suggested a catch-up over lunch, it was a hard yes from me. We sat by the front window of Mr Vincenzo's with Mornington Park and Port Phillip Bay across the road and we feasted: stracciatella, artichokes, walnut vinaigrette and peas, snapper crudo, zucchini flowers, ricotta filling and whipped avocado, rigatoni with wild garlic pesto and smoked mozzarella. So good! We decided to leave the chat until after lunch so in true lo-fi Conversation with a chef style, and because...2024-12-0355 min
Conversation with a chef#271 Daniel Hilton & Luke Tomuri | Baba's DeliBaba’s Deli is lovely. Owners Max and Aleesha have nailed what it means to offer excellent hospitality: friendly service, excellent sandwiches and $3 coffee. While getting chefs in to make sandwiches wasn’t the original plan, it has worked out well for everyone, with friends, Daniel and Luke leaving stressful restaurant jobs to have fun every day wrangling the likes of Mama’s Vodka, the chicken schnitzel sandwich with vodka sauce, Baba’s Egg and Tayta’s Falafel and then go home at 3pm to socialise, go to footie matches or do whatever they like that they haven’t been able to do w...2024-11-2234 min
Conversation with a chef#270 Daniel Mastramico | Zero95Zero95 Alphington was still being set up when I arrived to talk to Executive chef Daniel Mastramico and he gave me a quick tour of the brand-new pizza and gelato venue, There’s a gleaming Marana oven for the pizzas, a mural on the cool room wall by TD Illustrations, and photos in the dining room of Daniel’s parents’ engagement party 52 years ago. With seating for 80 inside and 40 outside overlooking Artisan Park in The Bend, which is part of the YarraBend Development where the old paper mill was, I can see this is going to be the place to be in...2024-11-1521 min
Conversation with a chef#269 Tracey Lister | Brunswick KitchenTracey Lister is a Melbourne-born chef with more than 30 years of experience in the hospitality industry, both in Australia and Vietnam. She is also the author of four cookbooks (KOTO: A Culinary Journey Through Vietnam (2008), Vietnamese Street Food (2011), Real Vietnamese Cooking (2014) and Made in Vietnam (2017)) and she is the owner of Brunswick Kitchen cookery school. When I went in to talk with Tracey, she was preparing for that evening's vegan cooking class. Tracey always loved working in restaurants, seeing the cool room full of produce and ready to go, the thrill of service and happy diners, but later in her caree...2024-11-1136 min
Conversation with a chef#268 Ben Shewry | AtticaBen is the award-winning chef and owner of renowned restaurant Attica, where his innovative, boundary-pushing cuisine has earned him global acclaim. Known for his deep connection to sustainable and native ingredients and a commitment to excellence, Ben's culinary vision goes beyond the plate. His book, Uses for Obsession offers a vulnerable, humorous, and hard-hitting exploration of his journey, as well as his thoughts on what it takes to thrive in the hospitality industry, our responsibility in terms of sustainability and he has quite a bit to say about food writers. Ben inspires both within and beyond the kitchen, making him...2024-09-3044 min
Conversation with a chef#267 Elias Salomonsson | Circl Wine HouseCircl is a wine-centric restaurant led by a team of friends and hospitality experts in Punch Lane in Melbourne's CBD. Unique in concept, with an impressive 1,500-bottle wine list and strong 150+ by-the-glass offering, Circl wants diners to try some of the world’s most exciting and up-and-coming wines, alongside European-inspired food with Scandinavian finesse. I went in to chat to Executive Chef Elias Salomonsson, who has worked for the Scott Pickett Group and Vue Group and I had a very lovely time. Elias gave me a tour of the venue, including a heady moment standing in the wine cellar surrounded by...2024-09-1145 min
Conversation with a chef#266 Chris Rendell | The BeehiveOriginally from Adelaide, Chris Rendell grew up in Melbourne and started chef life as an apprentice under Robert Castellani at Carmine’s before heading to Sydney and working for Neil Perry at the Rock Pool Group’s Star Grill and then at Christine Manfield’s iconic The Paramount in Potts Point. After four years in London working with David Thompson, as well as at Sugar Club, The Grocer of Elgin and the Mews of Mayfair, Chris spent 16 years in the States as a chef at legendary New York restaurant Public, and was the founder of Flinders Lane. Now Chris is based...2024-09-0822 min
Conversation with a chef#265 Santiago Sansone | Four Seasons SydneySantiago Sansone is one of 10 talented young chefs who have been selected for the 2024 Pacific Region S.Pellegrino Young Chef Academy Competition. Santiago works as Chef de Partie at the Four Seasons in Sydney, and he was put forward for the competition by the Executive chef. Born in Buenos Aires, Argentina, Santiago grew up watching his grandparents cooking every day, preparing dishes for celebrations and holidays, and making pasta every Sunday. Santiago spent four years doing a law degree but realised that he enjoyed the joy and creativity he got when he cooked for his friends and in a part...2024-09-0823 min
Conversation with a chef#264 Annie Smithers | Kitchen Sentimental#264 Annie Smithers | Kitchen Sentimental by Jo Rittey2024-08-2844 min
Conversation with a chef#262 John Cassie | The Wine Corner StoreWalking up Canning Street to The Wine Corner Store on a sunny day is joyous. There are people sitting at outside tables and lounging on the grass strip in the middle of the road with bottles of wine and snacks, catching up with friends and enjoying the tease of a possible early spring. It's a vibe. Steven "Stevie" Mifsud-Ellul opened The Wine Corner Store back in 2016 with a concept of mirroring the relationships that milk bar owners have with a neighbourhood - but instead of selling milk, bread and lollies, he sells wines, beers and delicious food. One of the mo...2024-08-2627 min
Conversation with a chef#263 Matilde Razzoli | Elio's Place#263 Matilde Razzoli | Elio's Place by Jo Rittey2024-08-2528 min
Conversation with a chef#261 Aleksis Kalnins | MolliWhen I first met Aleksis Kalnins, I was writing a First Look story for Broadsheet about Molli. It was the afternoon of the soft opening and Aleks took me on a super fast tour of the kitchen, restaurant and up to the rooftop to admire the raised garden beds. He talked about the food he liked to cook and his vision for the restaurant and I knew I had to come back and hear more once Molli was up and running. In between times I went in to Molli with friends and I loved every single dish we ordered for...2024-08-1829 min
Conversation with a chef#260 Ryan Spurrell | The ClarendonThe Tiffy Group is known for its imaginative venues which transcend the ordinary. Ryan Spurrell is Executive chef for and so oversees the group’s Goldilocks Rooftop Bar, House of Correction, Lost Boys, The Clarendon and latest Snow White inspired beauty, Mirror Mirror Rooftop Lounge. I spoke to Ryan in The Clarendon which has recently been renovated and is a really beautiful makeover of the great bones of the original Clarendon Hotel, established in 1858 and then had a quick trip up the elevator to rooftop Mirror Mirror. Melbourne loves a rooftop bar and this one might only be three floors up...2024-08-1734 min
Conversation with a chef#259 Gagan Sharma | StratoI was lucky enough to be invited to stay at Oakwood Premier in Southbank, Melbourne for two nights. We stayed on the 37th floor in a glorious one bedroom apartment with a view out across the river and the city to the Richmond, Kew and even a glimpse of the Dandenongs. Everything looks different from so high up and I loved taking in the lights of the city by night and then watching the sun rise up between the buildings in the morning. The apartment was super comfortable and had we wanted to stay there and never leave, it had...2024-08-1325 min
Conversation with a chef#258 Brendan Gamze | Gamze SmokehouseWhen I was asked whether I would like to try Gamze Smokehouse’s Gold Bacon and chat to Brendan Gamze about the process behind it as well as the philosophy behind the family owned and operated Smokehouse, I was thrilled. Gamze Smokehouse was started by Felix Gamze, Brendan’s father, who migrated to Australia with his parents as a boy, went to school before starting an apprenticeship in butchery. Felix was ahead of his time, enjoying experimenting with different ways of preserving and curing and smoking to avoid using chemicals, as well as seeking out ethically produced local meat for his...2024-08-1222 min
Conversation with a chef#257 Orlando Marzo | Drinks By LoroI met Orlando Marzo when I was writing about Joe Vargetto’s Bianchetto and Orlando was curating the drinks list. Orlando is passionate about what he does and a great storyteller. When I ran into him again at the Little Food Market recently and he suggested catching up to tell me his story and take me through some of the Loro drinks, I said, no way. Are you kidding? A world class bartender and winner of the prestigious 2018 Diageo World Class Cocktail Competition coming by with drinks? Of course I said yes! Orlando's bartending journey began in Modena, Italy. After co...2024-08-071h 04
Conversation with a chef#256 Jess Liemantara | Ned's BakeJess Liemantara, also known as Jess Lemon, is a pastry chef, self-published author and now Head of Innovation and Development at Ned’s Bakes. Jess has graced the MasterChef kitchen three times, first making waves in 2018 as the youngest contestant ever to compete and earning a spot in the top four, then in 2020 for Season 12 – Back to Win and then in MasterChef’s Dessert Masters where she finished 3rd against Australia’s industry best. I first spoke to Jess just after her first MasterChef season. She was working at Nobu and she shared the story of how she fell in love wit...2024-08-0116 min
Conversation with a chef#255 Spencer Patrick | Taste Port Douglas & Harrisons RestaurantSome of Australia’s best chefs (and quite a few friends of the podcast) are heading north for a feast in the tropics and it’s all thanks to chef Spencer Patrick and his Taste Port Douglas. Founder and culinary director of Chef-hatted Harrisons in the Sheraton Grand Mirage in Port Douglas, Spencer started his career in the UK where he was head chef at three of Marco Pierre White’s restaurants in London before coming across to Australia in the early 2000s. At the Cafe Royal, Spencer garnered national acclaim by being awarded a Michelin Star at 26 years old, making...2024-07-2826 min
Conversation with a chef#254 Sunny Gilbert | HofbrauhausWhat a wild and impressive ride of a career. When I went in to chat to Sunny Gilbert at the Hofbrauhaus, I did not expect to hear about cooking whole crocodiles in a bread oven in China. A career as a chef can certainly take you places. Sunny hadn’t planned on being a chef, but once he got into a kitchen as a kitchenhand, he was quickly hooked, loving the adrenalin rush of service and wanting to push himself as quickly as possible. From starting his career in Darwin and taking the crocodiles to China and so on, to mo...2024-07-2133 min
Conversation with a chef#253 Grace Loke | Smell Perception In Virtual Spacecraft RMITGrace Loke is a PhD student at RMIT in Melbourne and is co-lead in a team of researchers exploring the role of our sensory perception in the way we enjoy eating. More specifically, they are looking at the reasons why astronauts report meals taste bland in space and as a result are failing to eat their normal nutritional intake. Previous research has shown that aroma plays a large role in how we perceive food, but could it also be that aroma might affect mood and willingness or openness to the enjoyment of that food? The researchers are using Virtual Reality...2024-07-2017 min
Conversation with a chef#253 Jessie Rae Crossley | Locavore StudioA couple of months ago I ate at Locavore Studio and it was glorious. For a start, the dining room is beautiful with its cathedral ceiling and rich and textural nature mural by local graphic artists Sonsie Studios. Head chef Ryan Lynch is putting up delicious dishes that reflect the seasons and the region. Most memorable was the mushroom anolini that was like a warm hug in its cosy, savoury goodness. There’s a lot going on out there with the providore, the cafe, the coffee roastery out the back and catering. While I was out there, I briefly met ow...2024-07-1541 min
Conversation with a chef#252 Andrea Rigodanza | Gnocchi By RigoAndrea Rigodanza is an Italian chef from Vicenza where he learnt how to cook in his family's restaurant. After a short apprenticeship in a 3 Michelin restaurant, he decided to move to Sydney and eventually on to Melbourne. Andrea has been in Australia for more than 8 years and last year decided to start his own business making handmade gnocchi for restaurants around Victoria. Initially he did this as well as working full time as an Executive chef in a private restaurant in the city but a couple of months ago, he left this role to focus on Gnocchi by Rigo. He m...2024-07-1130 min
Conversation with a chef#251 Federico Bizzaro | BottargaI love it when people get in touch with me and suggest chefs to talk to. Robert, a retired chef got in touch with me and suggested Bottarga as a local gem with a solid chef. Chef Federico Bizzaro and his partner and wine expert Somi Paremanee opened Bottarga in 2021 and when I read more about the restaurant, I became increasingly fascinated. Dani Valent had a similar experience to me when someone suggested she check it out and she wrote glowing things in Good Food. Bottarga received a hat in the 2024 Australian Good Food Guide awards and has just been...2024-07-0927 min
Conversation with a chef#250 Diana Desensi | Saint GeorgeDiana Desensi is an incredible chef and a lovely person. I have heard her name so often from other chefs I have spoken to who hold her in high esteem, and it was so refreshing to sit down with her and hear how highly she regards the chefs that she has worked for and is now working for. Diana lived and breathed food and fostered a love for cooking from an early age, growing up with a Nonno and a Nonna who she watched and emulated and it is all she has ever wanted to do. I just finished watching...2024-07-0728 min
Conversation with a chef#249 Kabir Singh | MukkaOwning one restaurant, let alone two with a vision for even more was not part of the plan when Kabir Singh came to Australia for a month-long stay from New Delhi in 2020. Now Singh, as his regulars call him, is a Fitzroy local with a huge heart for the neighbourhood, hospitality and for his beloved Mukka, the restaurant he bought as Melbourne went into lockdown. I have always loved Mukka. I sat down with the original owners Prateek and Aditya Dhawan and their mother Rekha when they first opened the restaurant back in 2016 and they had a loyal following, especially...2024-07-0325 min
Conversation with a chef#248 Anthony Thalassinos | Tickled PinkI last spoke to Anthony Thalassinos when he was newly head chef at The Hellenic House Project. Anthony is enthusiastic and passionate and it is no wonder he has been snapped up by Project North Hospitality Group who oversee Tickled Pink Venues in Elwood, Thornbury and Bali and well as a dessert bar in Coolaroo. Anthony is just as enthusiastic and passionate and now he is jet-set as well, flying between Melbourne and Bali and discovering new things. Anthony brings his knowledge of the kitchen as well as Mediterranean flavours to the food he is now working with, and he...2024-06-2618 min
Conversation with a chef#247 Michael Wilson | MargueriteWhen I was asked if I’d like to talk to Michael Wilson, chef patron at Michelin Star fine dining Marguerite as well as Hortus in the Gardens by the Bay Flower Dome in Singapore I of course said yes. Then I got nervous. Michael trained in Melbourne under Guy Grossi and Andrew McConnell before heading to Shanghai where he earned his first Michelin Star, 5 months after opening Phenix in the Puli Hotel and Spa. Now he is executive chef and part of the group who owns the incredible Marguerite. But I needn’t have worried. We had a lovely chat...2024-06-2032 min
Conversation with a chef#246 Dan Sawansak | DessousIf you have not been to Dessous, you are missing out. I say this with absolute certainty, because I, like you, had absolutely been missing out until I went and spoke to head chef Dan Sawansak and then spent a glorious evening completely in his hands with the Leave it to us menu, my favourite way to eat. If you are amongst the wise people who have eaten at Dessous, then you already know how good it is down there in that intimate low-lit basement vibe that is Dessous. Dan is one of those chefs that ‘fell into it’ and then...2024-06-1329 min
Conversation with a chef#245 Tyler Preston | Longtime BaliTyler Preston is a passionate chef who discovered his love for cooking at just 12 years old in Wellington. After graduating high school, he moved to Melbourne at 18 to start his culinary adventure. With over 20 years of experience, Tyler began his career at the iconic Vegie Bar in Fitzroy, mastering the art of wok cooking. After a brief stint in music and audio engineering, Tyler returned to the kitchen, becoming Head Chef at Melbourne hotspots like Declieu and Seven Seeds and working at Chin Chin. In 2013, he and his wife opened Sir Charles cafe, which was shortlisted for Time Out’s Be...2024-06-1141 min
Conversation with a chef#244 Matteo Tine | OrloI last spoke to Matteo Tine in 2018 at his now closed restaurant, Mr Ottorino, and when I looked back over that chat, I’d mentioned that Matteo started talking as soon as I walked in, that his enthusiasm was contagious and that talking to him felt like a really fun ride. Nothing has changed. I stepped through the door of Orlo, Matteo ran up the stairs to greet me and just started talking. It was wonderful. He gave me a tour of nearly open Orlo which is a beautiful venue with multiple zones and vibes in the heritage-listed Dyason Cordial Fa...2024-06-0737 min
Conversation with a chef#243 Aiven Lee | Yum Sing HouseToday I’m talking to Aiven Lee at Yum Sing House. Evolving from its original iteration when it opened in 2021, at Yum Sing House the spotlight is no longer on the karaoke upstairs, although you can certainly still belt out the hits should you wish, but the focus is now the culinary experience downstairs. Helmed by Malaysian-born Head Chef, Aiven who was head chef at Longrain and Mamasita, the menu is inspired by the food of Aiven’s childhood and the memories he has of his mother cooking vast amounts of food for Chinese New Year and other festivals. A hous...2024-06-0420 min
Conversation with a chef#242 Parmjit Singh Ahuja & Gurpreet Singh | Divine DarbarI sat down with brothers, co-owners and chefs Parmjit Singh Ahuja and Gurpreet Singh to talk about their restaurant Divine Darbar. They made me a delicious chai and talked about growing up in New Delhi and how food was a central part of their family but that they had never intended to become chefs. Parmjit has a bachelor’s degree in psychology and Gurpreet has a Masters in IT. While studying, they got part-time jobs in kitchens and they felt drawn to hospitality in such an overwhelming way that they embraced it wholeheartedly, opening Divine Darbar in December last year. Th...2024-06-0218 min
Conversation with a chef#241 Steven He | Le YeahllowLe Yeahllow is a happy place. It’s bright and light and the display cases, like a jeweller’s, are full of gleaming treasures. Owner Samsky Yeung who also founded White Mojo coffee shops, opened Le Yeahllow in 2021 when he took over the former Adriano Zumbo Patisserie space in South Yarra and started baking and delivering cakes around Melbourne. Sam says, “Le Yeahllow was born from a simple idea: to create celebratory cakes that bring happiness to people's lives,” and he explains the name as being inspired by the colour yellow, embodies joy, energy and playfulness. I spoke to Le Yeahllow...2024-05-3118 min
Conversation with a chef#240 Julian Hills On Truffles | NaviThis is a bonus episode in the truffles series with Julian Hills with Navi, who kindly had a second attempt at a chat with me after my equipment failed the first time through. In 2023, Julian was named Good Food Guide's Chef of the Year, and Navi has maintained its Two Hat-status as of 2024. Julian is a creative and passionate chef; a lovely man and he has an enduring fascination with truffles. I was very happy to get to talk to him and this time share it with you.2024-05-3013 min
Conversation with a chef#239 Salvatore Giorgio & Rocco Esposito | Bar RosellaIt is always lovely to catch up with chefs and see what they are up to. I first met Salvatore Giorgio when he was at Bar Bambi and then I had my 300th chef chat with him out at Marnong Estate. Salvatore has been working in kitchens since he was 11 years old. He loves the adrenaline rush of service and appreciates a well organised kitchen and he is certainly always up for a challenge. Since starting at Bar Rosella, he has changed the menu and upped the food ante. Wine was already well sorted by owner Rocco Esposito, who was...2024-05-2929 min
Conversation with a chef#238 Gabriele Coniglio On Truffles | Officina Gastronomica Italiana#238 Gabriele Coniglio On Truffles | Officina Gastronomica Italiana by Jo Rittey2024-05-2607 min
Conversation with a chef#237 Ryan Lynch On Truffles | Locavore StudioOriginally from Nelson in Aotearoa, New Zealand, head chef Ryan Lynch is doing creative things out in the Yarra Valley at Locavore Studio. I was lucky enough to be invited to dinner out there and the way he treats local produce is glorious. I was sure Ryan would have some things to say about truffles and I was not disappointed.2024-05-2611 min
Conversation with a chef#236 Mark Ebbels On Truffles | Re'EmI spoke to Mark Ebbels a while ago when he was head chef at TarraWarra in the Yarra Valley. He’s still out in that beautiful area, and most recently has been working on menu creation and set up at Re’Em part of the Helen and Joey estate. Mark is a passionate and creative chef with a real heart for local Yarra Valley produce and it was such a pleasure catching up with him again and talking truffles.2024-05-2611 min
Conversation with a chef#235 Jason Staudt On Truffles | StokehouseThis is the fourth instalment of my truffle series. In this episode, I talk to Jason Staudt at Stokehouse. I spoke to Jason quite recently and so when I turned up again on a Friday afternoon, I felt like I was catching up with an old friend. We drank wine and talked truffles and laughed a lot. It was wonderful.2024-05-2615 min
Conversation with a chef#234 Jordan Clay on Truffles | Pipi's KioskThis is the third instalment of my truffle series. In this episode, I talk to Jordan Clay from Pipi's Kiosk. Pipi's is one of my absolute favourite restaurants and it is always a pleasure to talk to Jordan. I am fairly certain I have secured some kind of homage to Jo Rittey vanilla and truffle ice cream, but I might be wrong. Whatever they do down there, it is always good and whether that is poutine with truffle or ice cream, I know I will be in good hands.2024-05-2610 min
Conversation with a chef#233 Annie Smithers On Truffles#233 Annie Smithers On Truffles by Jo Rittey2024-05-2611 min
Conversation with a chef#232 Dion Rangé | Stonebarn TrufflesI recently saw an Instagram post from Robert at GGs Gourmet Food where he was heralding truffle season. It got me thinking. I don’t know much about truffles but they do seem to cause a stir in certain circles. Some refer to them as black gold, others as a culinary treasure. I wanted to find out what makes them so special, so I had a chat to Dion Range at Stonebarn Truffles in WA. He gave me the very well told back story to truffle cultivation, which was fascinating. Then I got in touch with some of the lovely ch...2024-05-2629 min
Conversation with a chef#231 Isaac Castellano | Dingo Ate My TacoDingo Ate My Taco are the team responsible for bringing birria tacos to Melbourne back in 2020 lock-down. And thank goodness they did. Since then, the Dingo kitchen has been pumping out authentic, and an entirely made-from-scratch menu of traditional Mexican and Texan dishes including their iconic birria, breakfast tacos (set to be the next big thing for Melbournians) plus so many other true-to-style MexTex dishes. The kitchen is headed up by Isaac Castellano, who at only 22 became Head Chef and part owner of the business. When Dingo aren’t popping up in Maribyrnong or the Queen Vic Markets – where their line...2024-05-2518 min
Conversation with a chef#230 Paawan Engineer | Mill Place MerchantsWhen you enter Mill Place Merchants, you enter another world. For a start, it’s one of those delicious hidden bars we can’t get enough of in Melbourne. Entering through a red door at the end of a laneway you find yourself in a sewing room complete with machine, mannequin and rolls of fabric and once through the full-length mirror at the end of the room, you are in the golden age of the thirties and forties speakeasy. Mill Place Merchants see themselves as ‘custodians of a tradition,’ curating cocktails that date back to the originals. The eclectic furniture and déco...2024-05-1433 min
Conversation with a chef#229 Tom Jones-Davies | DOC St Kilda#229 Tom Jones-Davies | DOC St Kilda by Jo Rittey2024-05-1047 min
Conversation with a chef#228 Anna Mcleod | The Kitchen Of SomewhereThe Kitchen of Somewhere is a deeply personal story of how food shapes our connection to place, the environment and most importantly our understanding of who we are. It weaves a narrative inspired by a plum-velvet, covered notebook found by Anna shortly after her mother's passing by suicide.The notebook was bursting with stories of her mother's travels, and the recipes she collected along the way. Using this notebook as a guide, Anna travelled over 64,000km to retrace her mother's steps and craft a one-of-a-kind cookbook that captures the food and the places her mother once visited in her younger...2024-05-0134 min
Conversation with a chef#227 Winston Zhang | Akaiito#227 Winston Zhang | Akaiito by Jo Rittey2024-04-3035 min
Conversation with a chef#226 Brigitte Hafner | Tedesca OsteriaThe S.Pellegrino Young Chef Academy Competition is an annual event to support a personal vision for the world of food, demonstrating how food can have a positive impact on society at large through ethical and sustainable food practices. When it comes to choosing the judges for this prestigious award, the Academy looks for chefs who hold sustainable and ethical food sourcing as a central to their cuisine. The five judges chosen for the 2024-2025 competition are Brigitte Hafner (Tedesca Osteria, VIC, Rosheen Kaul (Etta, VIC), Josh Niland (Saint Peters, NSW), Brent Savage (Bentley Group, NSW), Jake Kellie (arkhé, SA). W...2024-04-2628 min
Conversation with a chef#225 Patrick Kwong and Cindy Pan | Ronin OmakasePartners in life and love, Patrick Kwong and Cindy Pan opened Ronin almost two years ago in the space that was previously occupied by Massi and for a millisecond, Cucina Povera. The high-ceilinged industrial slab feel of the room serves as the perfect backdrop for Patrick to shine and shine he does. Patrick learned Japanese cuisine and, more specifically sushi from two Japanese masters. His technique and flavours are exceptional. But Patrick’s food is only one part of the experience at Ronin. Patrick, himself describes what he does as five nights of clubbing. That’s two sessions a night, five...2024-04-2432 min
Conversation with a chef#224 Tommaso Bartoli | Park Street Pasta & WineTommaso Bartoli is a passionate chef who learned to cook in Florence but felt a love for food and cooking much earlier on when he watched his mother and other family members cook. He talked about coming in from soccer training, smelling his mother’s cooking and running up the stairs. After working for a few years in restaurants in Florence, Tommaso was ready to try something else and 12 years ago came to Australia. He worked for nine and a half years at DOC and now is co-owner and chef at Park Street Pasta & Wine. I was really looking forward to...2024-04-2342 min
Conversation with a chef#223 Greg Feck | Marnong Estate#223 Greg Feck | Marnong Estate by Jo Rittey2024-04-1930 min
Conversation with a chef#222 Valentino Mela & Nina Perc | Sardo SorrentoI drove to Sorrento on a sunny autumn day just as owners Nika, Stefano and Valentino were moving things from their original venue, Bardo a few doors down to their recently opened Sardo. I immediately felt like one of the family as Nika made me espresso and I sat down to chat with her and Valentino. Sardo is the nickname given to people from Sardinia, the same way we might call an Australian an Aussie. Valentino Mela is originally from Sardinia and grew up cooking with his grandmother and mother. The food he and Nika Perc cook is inspired by...2024-04-1627 min
Conversation with a chef#221 Alessandro Bellomunno | Flour ChildI went in to Flour Child as day was turning to night. Through the huge windows upstairs on Acland Street, the panorama of palm trees, the Luna Park rollercoaster and the setting sun is perfect. Where else would you want to be? As I waited to talk with executive chef, Alessandro Bellomunno, I chatted to co-owner Simon and had delicious and quite theatrical cocktails made by Michael; think, Purified Negroni with smoke. Alessandro apologised for being late, but really, it was his day off and he had just been meeting a potential subject for his submission to the Archibald Art...2024-04-0330 min
Conversation with a chef#220 Larry Xie | Bansho DiningLarry Xie is here for a good time and that’s what he wants for guests to Bansho as well. He is the epitome of hospitality and is constantly seeking ways to learn more about food and wine and to welcome his guests with warmth and conviviality. No stranger to hospitality, Larry grew up with a family who ran coffee shops and motels in Melbourne and, as a teenager, he worked for his parents, before moving to the States for University . After a brief stint studying finance, Larry decided it wasn’t for him and felt drawn to architecture and the...2024-04-0242 min
Conversation with a chef#219 Apoorva Kunte | The WestinI was lucky enough to be invited to The Westin Melbourne’s nod to Wicked, the Musical, a glorious High Tea with a very prominent green focus. High Tea at The Westin is an impressive affair. The team goes all out on theme, creativity and flavour and the Wicked High Tea was no exception. I was keen to talk to Executive Chef, Apoorva Kunte about the approach behind a themed High Tea. I was also keen to talk to him again, because I had such a lovely time talking to him in 2022, and since then, he has been having all so...2024-03-2626 min
Conversation with a chef#218 Sam Hopkinson | Botanical Hotel#218 Sam Hopkinson | Botanical Hotel by Jo Rittey2024-03-2125 min
Conversation with a chef#217 Pieter Buijsse | Bar CarolinaI have a special place in my heart for Bar Carolina in South Yarra because I wrote about it for Concrete Playground when it opened in 2017 and I also had a Conversation with a chef with the chef at the time, Paolo Masciopinto. But I hadn’t been out the back before and when new head chef Pieter Buijsse suggested going out through the kitchen to his office, I was thrilled. Walking out through the action is my idea of a good time. Happily wedged into the tiniest office I have ever seen with a cup of espresso and a ch...2024-03-0737 min
Conversation with a chef#216 Amit Tuteja | Desi DhabaWhen diners walk into Desi Dhaba, owner Amit Tuteja wants them to feel as though they have come home to India. The decor is bright and cheerful, and the food is rustic, filling and delicious. Named after the highway eateries, or Dhaba, in India where truckies and people on road trips call in to eat local treats, Desi Dhaba is all about using local produce with raw spices and recipes direct from India. Amit is a veteran of the hospitality industry, arriving in Melbourne from Delhi when he was 20. He has worked in New Zealand as well as Melbourne and...2024-03-0641 min
Conversation with a chef#215 Jake Read | NeptuneToday I am talking to Jake Read at Neptune in Windsor. I’ve always had a soft spot for Neptune ], so what better excuse to head back over there than a new head chef. Last year, after 12 years working in the UK across Michelin and boutique hotel restaurants as well as running his own private dining business, Jake Read felt drawn to Melbourne. He had been following some Melbourne venues on social media, but says when he sat down and ate at the likes of Old Palm Liquor and Liberty Bar, he knew he was in the right place and co...2024-02-2728 min
Conversation with a chef#214 Sebastian Pasinetti | OKO Rooftop & CafeSebastian Pasinetti is no stranger to hospitality, being born into a hospo family and taking the plunge himself at 15. He is the co-founder of OKO Restaurant, OKO Rooftop & Cafe and OKO Catering and a proud queer Person of Colour. Sebastian is also the Co-Founder of Minds en Place, a hospitality hub for diversity, wellbeing and hospitality and the Head of Partnerships at Kelly's Cause Foundation, a charity that trains Mental Health First Aiders specifically in the hospitality industry across the UK and Australia. Sebastian is also an ambassador for men's health charity, Movember, and works to help destigmatise conversations around...2024-02-2530 min
Conversation with a chef#213 Rosemary Andrews | Mietta by RosemaryI was first aware of Rosemary Andrews in 2021 through her glorious creations on the dessert trolley at Attica’s Summer Camp. That was an absolute thing of beauty as it was wheeled out almost groaning under the weight of such divine and delicious creations. Then later that year, these gravity defying layer cakes started appearing on my Instagram feed: Espresso, Valrhona Cocoa and Hazelnut, Eight layer carrot cake, Burnt honey, toasted wattleseed and dulche de leche. Then there were the tarts and cheesecakes. Rosemary was bringing joy to Melburnians in Lockdown though her weekly dessert boxes and I think she br...2024-02-2322 min
Conversation with a chef#212 Murat Ovaz | I Carusi iiI caught up with Murat Ovaz at I Carusi II in St. Kilda and I felt as though I was catching up with an old friend. I spoke to Murat when he opened Yagiz in South Yarra about six years ago and that was a fun conversation about the adventures that had got him into hospitality and becoming a chef. The food at Yagiz was next level. Murat was putting up clever interpretations of the food he grew up with in Turkey and his creativity and talent earned him a loyal following. The person I had a coffee and chat...2024-02-1823 min
Conversation with a chef#211 Matthew Butcher | ETO CollectiveMatthew Butcher is a larger-than-life character, who loves hugs as greetings and immediately made me feel at home and as though I was talking to an old friend when I went in to talk to him at Ronnie’s. Matthew talked a lot about how lucky he has been in following his dad’s advice to surround himself with good people, having worked for Shannon Bennett and Ryan Clift at Vue de Monde and Josh Emett and Gordon Ramsay in New York and at Maze in Melbourne. He has also done the hard yards and that combined with a genuine love...2024-02-0838 min
Conversation with a chef#210 Jae Bang | FreyjaNordic-inspired Freyja, (the golden teared goddess of Norse mythology) the glorious two-level restaurant on Collins Street was the last piece in Soren Trampedach’s puzzle to bring people together to work and play in his Work Club Global human eco-system. It also stands alone as a statement restaurant headed in the kitchen by Michelin star chef Jae Bang. For Jae, the Nordic approach to Australian cuisine that informs Freyja’s style isn’t just about the food, although he is using traditional and ancient culinary methods such as pickling, curing, smoking, preserving, and lacto-fermenting. For Bang, it is also about harnes...2024-01-3145 min
Conversation with a chef#209 Juan Berbeo | Berbeo BrosI met Juan Berbeo on Christmas Eve in the entrance to my apartment building. He was wearing an apron and I asked if he was doing some cooking. He replied, “Yes, I’m a chef.” You can imagine my excitement. We had a brief chat in the lift and to my delight, he agreed to talk to me for Conversation with a chef. Juan is Executive Chef and the guy behind the concept of Berbeo Bros. Arriving in Melbourne from Colombia 14 years ago, he worked at Pastuso, MoVida and Rockpoolbefore opening Berbeo Bros with his brother Sebastian. The brothers are the thi...2024-01-2147 min
Conversation with a chef#208 Matilda Smith | Penny for PoundIf you’re into excellent croissants and inventive viennoiserie (think chocolate fondant croissants), you’ll have heard of Penny for Pound. Pastry chef, Matilda Smith, and her partner in life and business, Ben Wilson opened their original hole in the wall shop in Richmond in 2018. They quickly garnered a following and Penny for Pound became the go-to spot for Richmond locals craving the perfect croissant fix. What’s even better, croissants are baked three times daily, at 8am, 10am and midday, so if you time it right, you can get a warm, buttery croissant straight from the oven. The pair then w...2024-01-1837 min
Conversation with a chef#207 Eddie Basich | Flirtatious FoodI drove to Geelong on a sunny day at the start of January to talk to Eddie Basich. We had a coffee at Pavilion Geelong, and it was full summer carnival vibes. People were having picnics, the pool and waterfront were packed and there was a cruise ship out in the bay. Eddie is a private chef with 37 years’ experience cooking in hotel and restaurant kitchens here and in the UK. What he loves most about being a chef is the opportunity to teach people about food, younger chefs but also the diners. He delights in watching peoples’ faces when they...2024-01-0751 min
Conversation with a chef#206 Elia Donati | Personal ChefElia Donati has loved food and cooking since a young age, watching his mamma and nonna in the kitchen preparing his favourite meals. It wasn’t until he was 22 and in search of adventure on the other side of the world that he started learning to cook professionally. As soon as Elia moved to Melbourne he fell in love with it, and he particularly loved discovering all the cuisines we have here, in particular, Asian and American, which were a departure from the Italian food he grew up with. Having worked in a few different venues, Elia has discovered that wh...2023-12-1742 min
Conversation with a chef#205 Hyoju Park | Madeleine de ProustThe term Madeleine de Proust refers to the powerful and evocative sensory trigger that elicits vivid memories and emotions, often associated with Marcel Proust's literary exploration of involuntary memory in his novel "In Search of Lost Time", in French A la Recherche du Temps Perdu. This phenomenon highlights the profound connection between sensory experiences, such as taste or smell, and the retrieval of deeply buried memories, creating a nostalgic and introspective journey through time. Proust’s narrator bites into the little scallop shaped teacake he has dipped in his tea and is transported back to his childhood, resulting in seven vo...2023-12-1225 min
Conversation with a chef#204 Jason Yong, Wataru Sato & Hori Shinshuke | Wagyu YaI went to have a chat to head chef, Jason Yong at Wagyu Ya Teppenyaki at The Glen. Now I hadn’t been to The Glen before, so rookie mistake, I followed Google Maps which led me to a carpark that ended up being at the polar opposite end of the mall and I did spend quite a bit of time trying to find the restaurant. But it is actually not that hard at all. Come in off Springvale Road, and it is up on the top level near David Jones. The fit out is all beautiful timber and lovely li...2023-12-0925 min
Conversation with a chef#203 Diego Cardenas | Pincho Disco#203 Diego Cardenas | Pincho Disco by Jo Rittey2023-11-3026 min
Conversation with a chef#202 Natalie JeffersonNatalie Jefferson is passionate about food and keen to share that passion with others. After years in kitchens in Melbourne and London and a long stint running her own café, Our Kitchen Table, Nat has taken a side step into the kitchen of our Food Studies Department at school. You can imagine my reaction when she was introduced at a staff meeting as the new Food Studies Assistant and former chef. I made a beeline to talk to her. Recently my Year 7 French classes have been learning about food and ordering in a restaurant and we took them down to t...2023-11-2344 min
Conversation with a chef#201 Justin Dingle-Garciyya, The Standard Hotel, MelbourneI don't know about you, but the luxury hotel world feels like another dimension to me; a glamourous, celebrity-filled world. Then there are the people behind the scenes who make it all happen. My only insight into their world is through White Lotus, The Night Manager and The Grand Budapest Hotel, which are documentaries, right? I was invited to a glorious Melbourne Cup Day Champagne breakfast at The Westin in Collins Street and I was welcomed into a group of General Managers and other hotel industry people who were swapping stories of their various posts around the world. I inhaled...2023-11-1545 min
Conversation with a chef#200 Stephanie Stapleton | Ms Jackson Restaurant#200 Stephanie Stapleton | Ms Jackson Restaurant by Jo Rittey2023-10-3021 min
Conversation with a chef#199 Jake and Zackary FurstI had a lovely chat to Jake Furst earlier this year and then had an incredible wine lunch at Cinder, one of the restaurants he oversees. I have also been wanting to talk to his younger brother, Zackary, head chef at Bar Liberty for a while so when I saw they were collaborating on a four-course dinner that channels their Polish roots, I couldn’t think of anything better than hearing all about it from both of them. Zack has just got back from travelling Poland from top to bottom, visiting family and eating all the food and he is ea...2023-10-2425 min
Conversation with a chef#198 Alessandro Tintori | Sosta RistoranteAlessandro Tintori grew up on a farm in Tuscany and so when he talks about cooking with the seasons, it’s not just a cliche, it’s a way of life. Having started his chef life in Italy, with a two-year stint in London, and some time in Sydney, luckily for us, Alex now calls Melbourne home. After a wonderful six years working at Il Bacaro with David Dellai, the opportunity arose for Alex with friend and front of house manager, Roby Giannetta to buy Sosta Ristorante in North Melbourne with business partner, Frank Remoundos. Three weeks in and Alex is h...2023-10-2227 min
Conversation with a chef#197 Claudio Casoni | Officina Gastronomica ItalianaI had dinner at Officina Gastronomica Italiana a couple of weeks ago and loved everything about it, from the exposed brick walls to the art deco lighting to the wall of wine. The food and wine were delicious too, but the thing I loved most about Officina Gastronomica Italiana was owner Claudio Casoni and the obvious love he has for hospitality and sharing the food and wine of his region, Emilia-Romagna. He told us some glorious stories on the night, so I knew that getting to sit down with him for a one on one chat would be a good...2023-10-141h 04
Conversation with a chef#196 Nada Thomas | HERNada Thomas is the new head chef at Her. It turns out I actually know her sister-in-law and when I mentioned I had chatted to Nada, Belinda described her as a “pocket rocket, and we love her.” Nada exudes love for cooking and hospitality. She loves what she does, loves her team and it feels as though she has an endless supply of ideas for menus in the future. This current menu is an expression of Nada’s love for European cooking. Having worked at The Press Club and ten years at Cecconi’s, Nada’s menu draws inspiration from Italian, F...2023-10-0731 min
Conversation with a chef#195 Mariana Chedid | Brûlée PâtisserieMariana Chedid is an exquisite pâtissiere. She also wants to change the world for the better, starting with the people she meets on her life journey as well as those she works with and who come into Brulee Patisserie in Port Melbourne. Mariana discovered a love for cooking by accident when she was working in hospitality while studying architectural technology. Around the time she decided to pursue cooking, she was reading Julia Child’s book, My Love of France, and decided to follow in her footsteps and learn cooking at Le Cordon Bleu in Paris. After internships at both the...2023-10-0438 min
Conversation with a chef#194 Martin Goffin | Red Gum BBQI spoke to Martin Goffin about 4 ½ years ago and it was a pleasure driving out to Red Hill on the Mornington Peninsula again to see how he is going and what’s happening now for Red Gum BBQ. Originally from the east coast of England, Martin discovered a love for barbecue through his American-born wife, Melissa, and left a job in local government to pursue the pit master life. He spent some time in the States learning as much as he could and then set up a mobile barbecue company here in 2013 before he found and converted a mechanic’s garag...2023-09-2725 min
Conversation with a chef#185 Oliver Hughes | Henrietta#185 Oliver Hughes | Henrietta by Jo Rittey2023-08-0621 min
Conversation with a chef#172 Andrew Ballard | Simmer Culinary#172 Andrew Ballard | Simmer Culinary by Jo Rittey2023-05-1745 min
Conversation with a chef#170 Christian Graebner | Dolly at Le Meridien#170 Christian Graebner | Dolly at Le Meridien by Jo Rittey2023-05-1020 min
Conversation with a chefJose Lorenzo Morales | Winner of S. Pellegrino Young Chef Pacific RegionHi and welcome to another episode of conversation with a chef. I’m Jo Rittey and I love sharing with you the conversations I get to have with talented and passionate chefs. It’s the back story, if you will, to the food they are putting up. I begin today by acknowledging the Wurundjeri people of the Kulin nation, traditional custodians of the land where this conversation takes place and I pay my respects to their Elders past, present and emerging. Today I’m chatting to Jose Lorenzo Morales, the Pacific regional winner of the S.Pellegrino Young Chef 2019. When I spok...2021-10-2820 min
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