The Unbearable Lightness of Being Hungry

How do you make an impression on Rene Redzepi? Turn up with 300 wild plants - painstakingly gathered over four days - to present to Noma's award-winning chef.

That's what Elijah (EJ) Holland did - and hand-picking lemon aspen and diving for seaweed definitely paid off as EJ became a key part of the Noma Australia team when it opened in Sydney earlier this year. He joined the kitchen as a forager and a chef.

EJ is the most casually fearless people I've ever met - and he's unafraid to scale a cliffside to pluck Spanish daisies for a dish or fill his ingredient basket by spear-fishing and bow-hunting for produce.

His ingredient list is incredibly vivid - from sandpaper figs and sea coriander to an eccentric plant that Redzepi called the "most unique-tasting fruit" he’d ever tasted in his entire life.

EJ shares his panoramic knowledge about native cuisine - and reveals that we've been thinking about "poisonous plants" the wrong way. (Council even asked for the removal of lantana flowers from the Noma Australia menu, even though it's mainly cattle that are at risk of lantana poison.)

And of course, EJ's career goes far beyond just his time with Noma's Sydney residency. He started as an apprentice at 13 and went on to work at acclaimed restaurants such as Jonah's and Aria; set up his own bar, The Powder Keg, where a lot of the produce was either hand-picked, hunted or spear-fished.

He currently runs Nature's Pick, which supplies wild Australian ingredients to well-renowned restaurants such as Bentley Restaurant and Bar, Gastro Park and Aria.

PS Big thanks to The Vincast for featuring me on the latest episode - it was a total honour to be featured; you should take a dive through James Scarcebrook's podcast archive if the sound of in-depth interviews with wine makers sounds highly appealing to you.

Direct download: elijahholland.mp3
Category:general -- posted at: 11:06am EDT

“We’re never going to work in a restaurant, nevertheless a Thai restaurant.”

That's what Palisa Anderson told herself and her brother when they were growing up, but after some detours living in four different countries (and through other careers), she's ended up as co-director of the many Chat Thai restaurants across Sydney and the spin-off venues (like Boon Cafe, which is one of Dan Hong's favourite places to eat breakfast in Sydney).

David Chang and Rene Redzepi ate at Chat Thai after their MAD Sydney appearances this year - and Palisa and her mum, Amy Chanta, actually made the staff meals for Noma Australia's last day of service. (It's a big contrast to the period – decades ago – when mother and daughter would spend their hours collecting pickling barrels out the back of McDonald's!)

Palisa grew up with banana leaves and noodles drying around the house - and can recall the early (very memorable!) days when her mother started Chat Thai, more than 20 years ago. It was probably inevitable that she would end up working in the world of food.

In this podcast, Palisa also talks about life in Japan, her fangirling of growing food and plants ("One of my best friends was a chrysanthemum"), unusual farming methods and what exactly is "shit metals curry”.



Direct download: palisaanderson2.mp3
Category:general -- posted at: 5:51am EDT

From drinking supermarket Nescafe to the buzz of making coffee for his hero Rene Redzepi every morning (and being the Noma chef's personal barista), Corie Sutherland has certainly had an unexpected career.

He tells his story of living in Japan, getting into 'specialty coffee' (a term he's wary of using), how he came to start the award-winning Edition Coffee Roasters with his brother Daniel Jackson, the next-level things he's witnessed at coffee championships, how his life intersected with Noma (and the amazing amount he was offered for his reservation at the booked-out Noma Australia!) and what it's like meeting your culinary heroes. 

Direct download: Corie_Sutherland.mp3
Category:general -- posted at: 9:57am EDT

This has to be one of my favourite podcast episodes.

Alex Elliott-Howery, who co-owns the Cornersmith Cafe and Picklery in Marrickville, was awesome to talk to. 

Her award-winning cafe has a hyper-focus on preservation, fermentation, urban beekeeping, avoiding waste and produce-bartering. As a flipside to the acclaim, she's also endured pickling disasters that've left her crying into her gin and tonic; and she once tried to preserve a summer bounty of tomatoes, only to find herself still up at 3am, waiting for the water to boil (this definitely lead to more tears).

She really lives the sustainability life, carrying around a ladder to salvage mulberries from becoming footpath splatter, and her progressive approach can sometimes have a downside (eg having to combat hardcore pickle nerds).

Despite being besieged by vandalism early on, Cornersmith has been built up a strong fanbase that happens to include Jamie Oliver (the back-story to this is great, by the way). And expect Europeans to join the pro-Cornersmith club, given the Cornersmith cookbook will be published in Germany and The Netherlands.

In this interview, Alex also talks about her courtship and wedding to her Cornersmith co-owner, James Grant (one highlight is what their son decides to wear to the ceremony); the hilarious incident she had with the police and how long you can really keep pickled items for (you'll be surprised).

Plus, what suppliers refuse to bring her; more about her Cornersmith family, reader responses to the book and where she likes to eat and drink in Sydney.

Direct download: alexelliotthowery.mp3
Category:general -- posted at: 8:50am EDT

Patrick Friesen originally thought he was going to be a doctor. He also planned to be in Sydney for a short spell - but luckily for Australians (and their appetites), he did a U-turn on both points and we're now fans of the talented chef and his menu-ruling work at Merivale's many venues: Ms Gs, Work In Progress, Papi Chulo and the upcoming Queen Chow (which you may know via Insta-stalking its #enmorechinese hashtag).

In this podcast, we talk about the true story behind his ‘Phat Pat’ nickname, the food scene in Canada (where he grew up) and how he ditched microbiology lectures to pursue food and spend his (then) life savings on eating solo at Per Se at age 19.

Patrick has also gone on some mega research trips for Merivale - from his Michelin-star-blitz through Hong Kong (with Dan Hong and the Mr Wong crew) to fat-burning his way across Nashville with Morgan McGlone (Belle's Hot Chicken, Husk). “We ate more food than anyone’s ever eaten in three days,” says Patrick. 

We also hear about his recent Japan trip, where he spent a bomb on dinner at a sushi joint (only for it to be over in a flash), felt sick (in the best way possible) at the fish markets, and also endured a two-hour-long queue just to try Shake Shack. Aside from his Tokyo adventures, we also chat about other border-crossing meals he's had – like the Phnom Penh chicken that's not from Cambodia (a secret discovered via fellow chef Jowett Yu) and where he's smashed the best burgers in the world.

Patrick has pretty strong opinions on buns-and-patties and it's one of the many topics he'll be exploring for March Into Merivale (we have fun running through his golden rules for burgers). He's also tackling Instagram, guilty pleasures and other special dining events for the Merivale program (which has its launch party on Wednesday February 10, and runs from February 14 to March 20).

We also chat about what he cooks at Papi Chulo (from his insanely good cauliflower dish with romesco, parmesan and brown butter crumbs), the indestructible curly fries, and his local twist on American-style barbecue. Plus, a preview of Queen Chow, what you do when the price of avocado skyrockets, how a hunt for gossip accidentally led him to the co-head-chef role at Papi Chulo; and we finish up with his favourite places to eat and drink in Sydney.

Direct download: Patrick_Friesen.mp3
Category:general -- posted at: 8:09am EDT

From producing macaron wallpaper for Adriano Zumbo to making dynamite-stick lights for ACME - and creating the "zombie-proof" exteriors for Momofuku Seiobo - Luchetti Krelle has been behind the attention-hooking designs for Sydney's noteworthy restaurants, bars and eateries.

Co-director Stuart Krelle has worked on hospitality projects of all budgets and styles - from the mega-pop charm of the Hello Kitty diner to an installation of toy soldiers parachuting down into Single Origin's Surry Hills cafe. The company has even managed to turn hidden parts of the Hinky Dinks bathroom into clever spots for wine storage. And toilets can sometimes be a surprising talking point - as he discovered when there was controversy surrounding Luchetti Krelle's design of the urinals at Ananas (yes, even bathrooms can be controversial)!

Last year, his company won a Restaurant Bar & Design Award in London for its cartoon-evoking look on ACME.

Stuart talks about the highs and lows of making a venue look good - and what it's like when things get down to the wire and you have to finish the interiors before Mick Jagger turns up for the launch of your bar.

Direct download: Stuart_Krelle.mp3
Category:general -- posted at: 9:10am EDT

Mike Eggert studied environmental science - a career path he returned to, in a way, when he cooked feral animals for a Pinbone/Young Henrys event for 2015's Good Food Month (an occasion that lead to a truly spectacular, poncho-staining food fight).

After detouring from his studies and becoming a chef, he went on to work at many acclaimed Sydney restaurants – such as Oscillate Wildly, Sepia, Duke Bistro (with Mitch Orr, who is his co-host on The Mitchen podcast) and Billy Kwong (which is where he met his future Pinbone co-head-chef Jemma Whiteman).

Along with Jemma and front-of-house ace, Berri Eggert (who is also Mike's sister), the trio gained a devout following with their Pinbone restaurant in Woollahra. In fact, when they announced the closure of its location in 2015, diners were willing to wait an hour and a half just to get in for the restaurant's famous brunch (and not just any diners - Quay's Peter Gilmore was spotted lining up on the footpath). Mike actually had trouble closing the fridges near the end, because they were so packed with prep and produce for the final weekends.

Pinbone also had a great rep for embracing dietary requirements, instead of grumbling about them behind diners' backs; and it also was responsible for the Instagram-ruling maple bacon and pumpkin tart, which began quite accidentally, but ended up on the cover of Gourmet Traveller.

Mike also talks about where Pinbone is currently at and the 2016 restaurant openings that he's most excited about.

Direct download: Mike_Eggert.mp3
Category:general -- posted at: 6:55am EDT

I chat to Magnus Nilsson about his epic new publication (The Nordic Cookbook, which has 700+ recipes that he collated from the region - including 400 recipes that he personally tested at home and features some of the 8000 photographs he took of the area), whether he believes as many World's 50 Best judges actually visit his tiny restaurant Faviken, why a sandwich can tell you a lot about a country's cuisine, what it's like to eat puffin and the recent time he got pulled over by American cops.

Direct download: magnusnilsson.mp3
Category:general -- posted at: 10:20am EDT

Annabel Crabb once put a laptop in the oven and it wasn’t even the worst thing she’s ever cooked.

Rare culinary slip-ups aside, the host of Kitchen Cabinet is brilliant at mastering recipes (she’s just released an excellent cookbook, after all). And her food-transporting game is pretty strong, too – for her ABC TV show, she once carried a honey fig semifreddo cake to Senator Nick Xenophon’s place, with zero melting tragedies. Getting serving implements through airport security is another matter, though. “You try and take a cake fork anywhere – you’re in massive trouble,” she says.

Despite this obstacle, it’s impressive what Annabel is able to achieve on her cooking show, despite not having a traditional studio kitchen set-up. She’s so savvy that she once managed to make ice cream in a hotel room.

Taking dessert to someone – the premise of her show – can act as a great Trojan horse for getting into sought-after places (such as Joe Hockey’s “notorious” share house, where former opposition leader Brendan Nelson lived in a shed for $80 a week; “it’s the funniest, weirdest story,” she says).

Food to make and take is the focus of her great new cookbook, Special Delivery (Murdoch Books), which she’s co-written with her Kitchen Cabinet recipe consultant and life-long friend, Wendy Sharpe.

Food offerings can be a not-so-secret code, a direct message that conveys a lot – as Annabel explains in the book, sometimes it can mean ‘Congratulations’ or ‘I come in peace’ (to politicians) or ‘Lord, this meeting might be grim – let’s have some cake while we’re at it’.

In the podcast, she says: “Often when you’re in situations where you can’t think of anything else to say to somebody – like when maybe they’ve had a death in the family or they’re very sad about something and you’ve run out of the constructive things to say – sometimes you take something that shows, in a wordless way, that you’re thinking about them.”

It can also be fun, too. And her cookbook includes a recipe for a soufflé you can travel with and advice on how to present haloumi without the ‘am I eating a cold thong?’ feeling.

During this podcast, Annabel also covers the extreme lengths she endured in making a relevant dessert for Motoring Enthusiast Party Senator Ricky Muir for this season of “Kitchen Cabinet” (donuts, as it turned out, were impossible to pull off). She also shares a funny behind-the-scenes revelation about serving Clive Palmer a cake that would have been served on the Titanic.

It was delightful to chat to Annabel – and I love that a Canberra journalist who landed a “accidental second career as the host of a political cooking show” would end up being the person who talks most extensively about food out of everyone I’ve interviewed on this podcast.


Direct download: Annabel_Crabb_2.mp3
Category:general -- posted at: 8:42am EDT

“There’s no $10 steak, that's for sure,” says Ben Greeno.

There's nothing standard-issue about his upcoming ventures with Merivale, which is no surprise – Ben is far from a standard-issue chef. (In fact, there's question about whether The Paddington – the 'pub' he's opening for the hospitality group – is even actually a pub. And the chicken shop that will follow is not going to be your average takeaway outlet, either.)

So there are many dynamite reasons why people are majorly excited about this acclaimed chef's next moves.

After all, Ben was Rene Redzepi's first employee when the Danish chef opened Noma. “It was one of the hardest jobs I’ve ever had,” says Ben.

And after working at Michelin-starred kitchens in Europe (and running a supper club in London, where he fed 10 people at a time from an apartment), Ben ended up at David Chang's Momofuku outposts in New York – and later headed the award-blitzing team that opened Momofuku Seiobo in Sydney.

He talks about all of this in the podcast – plus, the dish that outlasted the famous pork bun at Seiobo, and that wild time they had when recreating Momofuku Ssam Bar's seminal 2007 menu for Good Food Month in 2014.

This year, Ben joined Merivale – and it probably doesn't hurt his employment prospects that CEO Justin Hemmes name-checks Ben as one of the best chefs in the world.

So Ben also chats about his plans for The Paddington (which opens on Tuesday), with a menu that is inspired by three fantastic on-site rotisseries (where he'll be roasting everything from lamb to celeriac), and the research he's done for the upcoming takeaway shop (including the time he ate 100 euro chicken in France with Hanz Gueco).

Ben also talks about his standout experiences at L’Arpege and his anticipation for the future Merivale venues for Patrick Friesen and Danielle Alvarez (“It’s gonna be one of the best openings of next year for sure," he says about her planned restaurant, Fred's.)

Direct download: Ben_Greeno.mp3
Category:general -- posted at: 11:58am EDT