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The Food Fight

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The Food Fight

Quicksand Food

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Food culture in Australia is unique and revered. With an abundance of amazing chefs and venues, Australia is on the cutting edge of food culture, globally. Join us as we chat about the realities of the food and hospitality industries. We dive deep into worlds behind the pass, on the farm, or in the office - exploring what makes our food world tick. Hosts Stef Posthuma (Quicksand Food) and Simon Evans (Caveau Restaurant & Night Parrot Bar & Kitchen) chat with a host of industry professionals ...
 
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This week Stef speaks with chef, gardener, TV presenter and all round good bloke Paul West from River Cottage Australia. They talk about Paul's time in the Melbourne hospitality scene at Vue De Monde, his transition into farming, his experience filming River Cottage Australia, as well as his advocacy for produce growing, home cooking and participat…
 
For this weeks episode Stef and Simon bring on their old mate Andy Burns from Babyface kitchen to discuss this weeks hard hitting hospitality news. They talk about Martin Benn and Vicky Wild leaving society restaurant after only 5 services, The issues being faced by restaurants gearing up to re open, how Wollongong's changing demographic will affec…
 
We’re back with another awesome stock takes chat – joined by wine pro, writer, friend of the show and absolute legend Sam Payne. We talk John Lethean's scathing review of Perth’s Heritage Wine Bar, Noma’s third Michelin star and a bunch of other crap. See acast.com/privacy for privacy and opt-out information.…
 
Another hard hitting current food affairs show where Stef and Simon discuss the antivaxx bombardment of the Aria comments section as well as speculate on what Charcoal Fish is going to look like when it opens on Wednesday - and the usual insta fodder to round out the latest instalment of The Food Fight: Stock Takes. See acast.com/privacy for privac…
 
More stock takes fun! Is Eleven Madison Park going vegan good? The new chef award and Basque cheesecake goes viral! All this and more on this new episode of your favourite food pod. See acast.com/privacy for privacy and opt-out information.
 
Simon takes this one solo and is joined by fellow regional food champion Josh Gregory - head chef at Muse Kitchen in the Hunter Valley. Josh is a Hunter native and has spent his life in regional kitchens. He shares his story, his passions and some ideas about why a regional career is so different from a city-based one. See acast.com/privacy for pri…
 
A new kind of episode - Stock Takes is here! Simon and Stef give their takes on the biggest news in food and hospitality. We also talk about stuff we're seeing on Instagram and give some hot tips on how to cook and dine. See acast.com/privacy for privacy and opt-out information.
 
Ever thought about being a farmer? Have you envisaged that tree change with a rich plot on which to grow, a farmers market and kids helping pull carrots from the ground? Sounds idyllic right? Well according to Fraser Bayley from Old Mill Road BioFarm in Turlinjah on the NSW South Coast - it kinda is... but its also bloody hard work. He joins Stef t…
 
Simon takes over the pod for this chat with his old friend Gareth Saywell, head chef at Orasay Restaurant in London's Notting Hill. They talk about Gareth's career and discuss the experience and response to Covid in the London hospo scene. See acast.com/privacy for privacy and opt-out information.
 
Hayden's Pies in Ulladulla is one of the most well know pie shops in NSW, if not the country. With Stef still on the South Coast, its the perfect opportunity talk to the larger than life man behind the pies - Hayden Bridger. See acast.com/privacy for privacy and opt-out information.
 
The State’s in lockdown, hospitality is being shattered, again. How is this lockdown impacting hospo? As much as we try to avoid it we’re back on the Covid train for this episode. We also chat Simon’s recent review and give some home cooking tips and cheat codes to help get you through this lockdown. See acast.com/privacy for privacy and opt-out in…
 
Steve Feletti’s Moonlight Flat Oysters were the first on Australian menus sold by the piece. His dedication to quality has helped changed oyster culture and have made his Claire de Lune, Moonlight Kiss and Rusty Wire oysters some of the most recognisable and revered in the country. His newest venture – “Borrowed Cuttings” wine was […] See acast.com…
 
Fishing has been a way of life for the Yuin People of the NSW South Coast for thousands of years. This culture is being compromised by government agencies who fail to recognise the registered Far South Coast Native Title claim – resulting in a range of devastating impacts. For a special NAIDOC week episode of […] See acast.com/privacy for privacy a…
 
Three Blue Ducks went from a small cafe in Bronte to nationally recognised brand spanning seven venues in three states across wildly unique locations. We catch up with one of the founders, Mark Labrooy for a candid chat about the evolution of the business, how the partnership dynamics work, how its balanced with family life, […] See acast.com/priva…
 
Admit it. You have Instagram and you spend way too long on it scrolling through food content. Its ubiquitous in the food world and is now unavoidable and extremely important for any chef or hospitality owner. For this small bites episode of The Food Fight Simon and Stef dive into all things Instagram. See acast.com/privacy for privacy and opt-out i…
 
The hospo industry is all but broken in the number of challenges we face. Restaurant & Catering is the country’s leading advocacy and support body for the hospitality industry in Australia. They provide guidance and support in addressing the many challenges facing the industry and lobby on issues like skills, liquor laws, migration and fair […] See…
 
Simon Toohey is one of Masterchef’s most recognisable figures – going through two seasons with a goal to embrace and champion vegetables throughout his cooking. In this candid discussion we talk about the realities of the show, his background in cocktail bars, how he fell in love with veggies, his channel 10 show Freshly Picked […] See acast.com/pr…
 
Like everything else, Covid smacked the Good Food Guide in the face in 2020. It forced the halt of scoring restaurants, and the publication of the guide itself. For this episode with do deep with the guide’s editor Myffy Rigby about the impacts of Covid and the wealth of changes brought to this year’s new […] See acast.com/privacy for privacy and o…
 
Casey Wall came to Australia on his way to London via Asia. He never got to London. Instead he stayed in Melbourne and worked at multiple restaurants, ending up at Cutler and Co. and eventually opening opening the wildly successful Rockwell & Sons with business partner Manu Potoi. Now Casey’s portfolio includes Bar Liberty, Capitano, […] See acast.…
 
For this small bites episode of The Food Fight we chat about quirks. This are the little things that every restaurant has to deal with… Menu design, olive oil ramekins, salt on tables, menu descriptions – all the bits and pieces we look for practical and innovative solutions to in the day to day running […] See acast.com/privacy for privacy and opt…
 
Rushani Epa is a tenacious writer, thinker and advocate. She also takes action when something angers her. After having enough of mainly white-centric food media, Rushani began Colournary Magazine – a publication that celebrates and amplifies the voices of First Nations, Black and People of Colour through the lens of food and culture. She joined […]…
 
Pat Nourse is the creative director at the Melbourne Food and Wine Festival. A former restaurant citric and food writer at Gourmet Traveller, he’s been in the game a long time – and thinks about food and hospitality a lot. In this sprawling chat we cover the role of the MFWF, where and how Pat […] See acast.com/privacy for privacy and opt-out infor…
 
Victor Liong left a career in fine dining to explore is his heritage through Chinese cooking. In this episode of The Food Fight we chat about his work with Dan Hong at Ms G’s and Mr Wong, opening Lee Ho Fook and how Victor continues to explore Chinese culture through his restaurants. See acast.com/privacy for privacy and opt-out information.…
 
Alice Zaslavsky is a force of nature. Passionate about educating the public about not just what to eat – but also how to eat better. Her acclaimed book In Praise of Veg is a compendium of how and why to eat more veggies – and has just been shortlisted for this year’s Australian Book Industry […] See acast.com/privacy for privacy and opt-out informa…
 
Allan Eccles has worked as head chef at some of Melbourne’s top restaurants, with stints at Cutler & Co, Marion, Embla and Lesa through his remarkably prolific career. Most recently he helped open, and is head chef at the grand McConnell venue – Gimlet at Cavendish House. We chat about his journey from being apprentice […] See acast.com/privacy for…
 
In this very special episode of The Food Fight we travel to Kurramine Beach in Tropical North Queensland to speak with fisherman Chris Bolton. Chris’ line caught fish, including the prized coral trout are some of the highest quality seafood products in Australia. Each fish is caught by hand, one by one, then processed and […] See acast.com/privacy …
 
Simon’s been a busy man! Along with running his wine bar and working as executive chef at Bangalay Dining, he’s been travelling the region preparing food for events, TV shows and weddings. In this small bites chat we talk about chefs’ side hustles and catering gigs and how bloody hard they can be – with […] See acast.com/privacy for privacy and opt…
 
How can wild caught seafood be sustainable? How can we keep eating it indefinitely? For this episode Stef and Simon travel to the Marine Stewardship Council headquarters in Cronulla to speak with Bill Holden – ex tuna fisherman and fisheries outreach officer to talk about seafood sustainability and how the MSC helps ensure chefs and […] See acast.c…
 
In this small bites, Stef and Simon chat about what it really means to shop local, and how change of habits can be so difficult. We also talk about seasonality and our favourite short season ingredients. See acast.com/privacy for privacy and opt-out information.Quicksand Food
 
Martin’s Ridge is a chemical free, grass fed beef, pork and lamb farm in Conjola on the NSW South Coast. After 40 years working as a chef in Sydney, Ian Martin and his wife Tina (also a chef) bought the farm and and moved the family to the coast. Their son Rhys is a butcher […] See acast.com/privacy for privacy and opt-out information.…
 
Butter in Sydney has gained a cult following with its fun and unique concept founded on pillars of fried chicken, hip hop, champagne & sneakers. Now, with three locations, its been a pretty wild ride for chef Julian Cincotta and his business partners. We chat about Julian’s background in food, how the Butter concept came about, […] See acast.com/pr…
 
Dwayne Bannon-Harrison is a Yuin man, a chef and an educator. He began is his food truck and catering business Mirritya Mundya to bring Indigenous food to the masses, and to provide himself a platform to educate people about the history and cultural significance of the native ingredients that are now found throughout mainstream cuisine. […] See aca…
 
For this small bites episode of The Food Fight Simon and Stef talk about the culinary wonders of our cultural hubs, like Cabramatta in Sydney’s West and Cringilla Wollongong. We discuss the variety of different ethnic cuisine available at lesser-known places that take a bit of time to seek it out. See acast.com/privacy for privacy and opt-out infor…
 
Nic Wong (Culinary Director at Cicciabella) has had a huge career as a chef in Sydney, on the pans at Billy Kwong, Rockpool and Bodega – and part of the opening teams at Ester, Cho Cho San, The Apollo and the Orana pop-up. With this huge range of experience in opening different types of venues, […] See acast.com/privacy for privacy and opt-out info…
 
https://www.quicksandfood.com/wp-content/uploads/2021/01/Small-Bites-UK-V-AUS.mp3 This small bite sees Stef and Simon compare and contrast how some foods are done in the UK compared to Australia. We discuss things like sandwiches, curry and fish and chips – getting into the pros and cons of each country’s approach. See acast.com/privacy for privacy…
 
This episode we speak to former Bar Rochford chef Louis Couttoupes. After a decade in the public service, Louis became a chef at 31 following a trip to Paris and a three month stint at the OG bistronomy venue, Au Passage. When he returned to Canberra and took up a position as head chef at […] See acast.com/privacy for privacy and opt-out informatio…
 
In this – largely Covid free – final episode of the Food Fight for 2020, Stef and Simon do a yearly wrap by talking about what they did and didn’t like about Good Food’s 100 best things of 2020. They also give us brief lists of their best things of 2020 to wrap up the […] See acast.com/privacy for privacy and opt-out information.…
 
Stef and Simon travel to the ANU in Canberra for a chat with Dr Blair Williams and Dr Kim Huynh about food and multiculturalism in Australia. In September 2020 Blair and Kim penned an article titled: “Channel Seven’s Plate of Origin shows how Australian multiculturalism is defined by white people”. We discuss food reality shows […] See acast.com/pr…
 
Bryan Martin of Ravensworth Wines is one of the most highly respected winemakers in the Canberra region. In this episode we chat about his low-key, low intervention approach to winemaking and the rollercoaster of 2020 which saw smoke taint destroy his harvest, and covid destroy the transport system – leaving Bryan to cobble together grapes […] See …
 
In late October Ovolo Hotels announced their “Year of the Veg”. 356 days of vegetarian only menus across all restaurants at all their hotels in Australia and Asia. Pretty ambitious to say the least. At Ovolo Nishi in Canberra they’ve brought Chef Paul Wilson on board to head up the Monster Restaurant kitchen. With a […] See acast.com/privacy for pr…
 
For this small bites episode we have a fun chat with sommelier and wine communicator Sam Payne about some of Australia's winemakers and regions to watch as well as a highbrow/ lowbrow wine matching challenge. See acast.com/privacy for privacy and opt-out information.Quicksand Food
 
What do you get when you combine the elegance of French pastry with the rawness of hunting game? The answer is John Ralley - owner of Textbook Patisserie in the Sydney suburb of Alexandria. We sat down with John to discuss the popularity of his croissants and pastries, the effect of social media on his business and the value and sustainability of h…
 
Going deep on wine - for this episode of The Food Fight we're joined by sommelier, wine consultant and communicator Samantha Payne. We chat about the development of her career in the wine word, the real life of a somm and how wine culture has changed from old guys in ties sipping cab sav to hipsters in docs knockin back funk juice. See acast.com/pr…
 
Its been a pretty wild year for Jacqui Challinor - Executive chef at Nomad Restaurant in Surry Hills. After a fire that destroyed the restaurant, a move to a temporary location, bushfires, fundraisers and a global pandemic - the doors of the original Nomad site are scheduled to open in October. We talk about this whirlwind year, what to expect from…
 
For this small bites episode of The Food Fight we chat about the intangible minutia of what they believe makes a good venue. We talk product, service, format, lighting, music, sound and a bunch of other small things that add up to make a quality restaurant or bar. See acast.com/privacy for privacy and opt-out information.…
 
In this episode of The Food Fight, in collaboration with Coal Coast Magazine – Stef has a remote chat with Yen Truong and Dan Bishop from Wollongong’s favourite lunch spot – An Chut Chut. If you’ve never been to An Chut Chut, its a small, Vietnamese diner – tucked away in the Wollongong arts precinct. […] See acast.com/privacy for privacy and opt-o…
 
In this long overdue episode of The Food Fight, Simon plays host for a candid chat with Stef about what he actually does. We talk about the origin story of Quicksand Publishing, the process involved in making independent cookbooks, the business model, the hard bits, the rewarding bits and the failures. See acast.com/privacy for privacy and opt-out …
 
This episode Stef and Simon make the trip to Marrickville in Sydney's inner west to speak with Laura Dalrymple and Grant Hilliard from Feather and Bone Providore about their business and their new book The Ethical Omnivore. Drawing on their experience working with the most sustainable and ethical producers of meat in NSW and further afield - we dis…
 
The first of our Food Fight small bites series called wine school. Stef doesn't know a lot about wine, and Simon does - so Stef asks Simon a bunch of questions about wine to hopefully learn something. Hopefully you do to! See acast.com/privacy for privacy and opt-out information.Quicksand Food
 
For this timely episode of The Food Fight Podcast - we chat with Sydney's Queen of Pickles, and owner of Cornersmith Cafe & Picklery, Alex Elliot-Howery. We talk about the evolution of Cornersmith, the role of community, educating through cooking schools, cookbooks, minimising waste, food security and the role Cornersmith has, and will continue to …
 
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