Sep 14, 2019
Josh Niland can make fish scales taste like sugary cereal and fish eyeballs resemble prawn crackers. In his hands, seafood can become Christmas ham, mortadella and caramel slice. He can even turn calamari sperm into something you'd want to eat (no really)! His creative, waste-free approach to using every fin and scale...
Aug 11, 2019
Jordan Toft has been a chef for Saudi royalty and he's run a chalet in the Haute-Savoie in the French Alps. In Sydney, he's known for his work at Bert's (which was nominated for New Restaurant of the Year in the last Gourmet Traveller restaurant awards), The Collaroy, Bar Topa and Coogee Pavilion. His next venture – a...
Aug 5, 2019
Sweet and sour cane-toad legs. Multiple cat recipes. A deadly cocktail you’re not meant to serve. These are some of the fascinating (and deliberately provocative) things you’ll find in Eat The Problem, the 544-page book by American artist and curator Kirsha Kaechele. It’s part cookbook and art project, with an...
Jul 22, 2019
Eating near a nuclear submarine base on a Chinese island and dining with Tamil tea pickers in Sri Lanka – these are some of the memorable meals that Ardyn Bernoth and Roslyn Grundy have experienced over the years. Given their many years covering food (Ardyn is currently the national editor of Good Food, Ros is the...
Jun 29, 2019
Tokyo isn't the most obvious place to seek out pizza, but the wood-fired slices here are better than anything you'd find in Italy. That's what chef Luke Burgess believes – and it's a case he makes in Only In Tokyo, the new book he's co-authored with fellow chef (and Japan-o-phile) Michael Ryan. In the podcast, we...