Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas, anyone who has something new and interesting to say about the way we like to eat and drink. A podcast from Gourmet Traveller magazine.
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Samin Nosrat's four secrets to better cooking: salt, fat, acid, heat
23:13
23:13
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23:13
By focusing on teaching people the essentials of what makes food taste good rather than simply handing them recipes, Samin Nosrat’s début took the cookbook world by storm. She joined GT’s David Matthews in the studio with some salt, fat, acid and heat to discuss a key cooking question: what is it that actually makes a good meal good?…
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Inside Noma 2.0: a Gourmet Traveller exclusive
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41:42
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41:42
In an Australian exclusive and as part of just a handful of international media given access, Noma invited Gourmet Traveller to walk through the yet-to-open Noma space. Your tour-guide? None other than charismatic and visionary chef René Redzepi himself. Readers and listeners can join the tour in a special extended version of the Gourmet Traveller …
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Learn how to drink whiskey from a master taster
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29:30
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29:30
Elizabeth McCall is a whiskey master taster, sensory scientist and Kentucky native. This week she sits down with Gourmet Traveller’s Pat Nourse and a few bottles of Woodford Reserve.Gourmet Traveller
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Is ham the king of Christmas meats?
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16:18
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16:18
Chief Restaurant Critic Pat Nourse and Mitch Edwards from Australian Pork deliver the ham hacks you’ll need to get you prepped for Christmas day and we chat entertaining with Melbourne chef Matt Wilkinson and his partner, Sharlee Gibb.Gourmet Traveller
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Josh Niland is here to save Christmas
29:03
29:03
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29:03
In this episode we chat with Australia’s seafood maestro, Josh Niland of St Peter in Paddington. He sits down with Gourmet Traveller’s Dave Mathews to discuss his whirlwind year and how to cope with any seafood-related Christmas angst. Also on the show Gourmet Traveller Editor Sarah Oakes talks to our Senior Food Editor Lisa Featherby about how to …
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We have a caffeine-heavy chat with Single O Coffee buyer Wendy De Jong and the team behind Melbourne’s Tivoli Rd Bakery, Michael and Pippa James call in to the office. Plus the opening of our pop up Christmas boutique.Gourmet Traveller
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What separates good gelato from bad gelato?
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14:08
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14:08
Mark Megahey of Redfern’s Ciccone & Sons tells us about the art of making really good gelato.Gourmet Traveller
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A compelling case for drinking more gin
12:51
12:51
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12:51
In this episode of Set Menu our host Samantha Teague talks to Harriet Leigh, the Head of Hospitality at Archie Rose Distilling Co in Sydney about gin drinking, distilling and mixing. Harriet, in her wisdom, makes a very strong case for the gin old fashioned.Gourmet Traveller
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An expert's guide to drinking prosecco
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13:17
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13:17
Drinking for a living: Gourmet Traveller’s Drinks Editor taste tests a selection of proseccos of mixed reputation and price point.Gourmet Traveller
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What's the difference between Sydney and Melbourne diners?
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21:02
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21:02
“It’s amazing what two wog boys from Melbourne can do,” says Chris Lucas (owner of Chin Chin and Kisume). Lucas sits down with Maurice Terzini (Icebergs) to compare their long history of opening restaurants in Sydney and Melbourne. Kristen Allen walks us through making our own cheese at home and we pop in to Ramblin' Rascal in Sydney for a quick N…
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The best restaurant in Australia
23:28
23:28
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23:28
In this episode we hear the incredible story of Orana, Gourmet Traveller’s new restaurant of the year. Through his food and his foundation Orana Chef Jock Zonfrillo is redefining what we think of as ‘Australian food’.Gourmet Traveller
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What's it like reviewing restaurants for a living?
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21:25
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21:25
In our first episode: a role reversal for our chief restaurant critic, Pat Nourse, whose work gets critiqued by award-winning chef Mark Best. We join the line at Lune to secure the most covetable croissant in the country, and we set chef Danielle Alvarez and sommelier Caitlyn Rees from Fred’s in Sydney the task of interviewing each other.…
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