Dr Joanna McMillan: Why Fibre Is the Most Underrated Ingredient on Every Menu

If you think fibre is boring, this episode might just change your mind. Dr Joanna McMillan, one of Australia’s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key t…

Chef Jerry Mai: Cooking Vietnamese Heritage Into Australia's Food Identity

Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage If bold, punchy and unapologetic food is your preference, this episode delivers. Born in Vietnam, Chef Jerry Mai grew up surrounded by a mother’s love expressed through food. It was an upbringing in which food became more than something to co…

Pepe Saya: How 200 Litres of Leftover Cream Became Australia's Most Loved Butter

What do you do when you’re left with 200 litres of cream? If you’re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter.  Pepe’s first batch back in 2009 was, in his own words, “dreadful”. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter …

Monty Koludrovic: From LA Fine Dining to Australia's Most Anticipated Steakhouse

After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia.  In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to…

Somer Sivrioğlu: Redefining Turkish Cuisine — From Sydney's Fish Market to MasterChef Turkey

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across…

54 Million Meals a Year: Rob Smithson on the Hidden Craft of Airline Catering

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson. As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million…

Helena Moursellas: From My Kitchen Rules to Building a Serious Food Career

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence. In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for …

URGENT: Western Australia's Fisheries Ban — What It Means for Your Seafood

In From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems.  Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-rea…

Tony Panetta: How to Keep Passion Alive When You're Feeding Thousands a Day

Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity. Tony shares his back story from starting his apprenticeship at just 15, t…

Chef David Martin: Why Aged Care Dining Is Australia's Most Important Food Challenge

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia’s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career. David talks about the …