Intro

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In this episode, we speak with Curtis Stone. The Melbourne-born, LA-based chef has run two celebrated restaurants in that city, earning several Michelin stars and praise from critics – yet in Australia he’s better known as the face of Coles, for whom he’s been an ambassador for 15 years. He’s back in town right now, about to cook for 1700 people at Melbourne Food and Wine Festival’s flagship event, the World’s Longest Lunch, in Kings Domain on March 21. Hosting this conversation, which covers everything from run-ins with restaurant critics to how Aussie meat pies are being received in LA, is Good Food’s eating out and restaurant editor in Melbourne, Emma Breheny.

In this episode, we speak with Curtis Stone. The Melbourne-born, LA-based chef has run two celebrated restaurants in that city, earning several Michelin stars and praise from critics &ndash; yet in Australia he&rsquo;s better known as the face of Coles, for whom he&rsquo;s been an ambassador for 15 years. He&rsquo;s back in town right now, about to cook for 1700 people at Melbourne Food and Wine Festival&rsquo;s flagship event, the World&rsquo;s Longest Lunch, in Kings Domain on March 21. Hosting this conversation, which covers everything from run-ins with restaurant critics to how Aussie meat pies are being received in LA, is Good Food&rsquo;s eating out and restaurant editor in Melbourne, Emma Breheny.

Good Weekend Talks features in-depth conversations with the people fascinating Australians right now, from sport to politics to the arts, business and beyond, interviewed weekly by the country's top journalists. Consider it a magazine for your ears.

Good Weekend Talks features in-depth conversations with the people fascinating Australians right now, from sport to politics to the arts, business and beyond, interviewed weekly by the country's top journalists. Consider it a magazine for your ears.

Good Weekend Talks

Curtis Stone on critics, cooking for a crowd – and selling meat pies in LA

https://api.omny.fm/orgs/88b564ea-a9a6-4751-910a-a5d800019396/clips/d6cfad35-f5b0-4588-b905-b29f016fa190/transcript

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