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56 minutes | Jul 30, 2021
Ep. 37 Foragers Roundtable (Diego Bonetto, Gabriel Gutnik, Byron Woolfrey)
First and foremost, before we continue onto this discussion I’d like to acknowledge the Gadigal People of the Eora Nation who are the traditional custodians of this land we call Sydney and I pay my respects to the Elders both past and present. Today in this roundtable I pull together Diego Bonetto, (a passionate environmental advocate and educator of wild foods) Gabriel Gutnik (of Ziggy's Wild Foods) and Byron Woolfrey (Trolley'd) to highlight the importance of how foraging can foster a sense of care for the world around you. They all have began projects and businesses that aim to support the environment and also to educate the people on the value of wild foods and reconnecting with nature. However it's important to note that before you find yourself in new land, you should connect and learn from the elders of that nation. They all have incredible stories to share that will help you really understand the deep heritage of that culture. We chat about our passions that involve wild foods in some degree, whether its charcuterie, cocktails, cooking or even bush tours and how we have come to respect the environment moreso because of it. We touch on the issue of weed killers, the philosophy of foraging and taking more responsibility as a human race to protect the earth at all costs, And of course we answer a few fan questions!But before we start, I’d like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester. Follow @roots_hospitality for the latest guest news and soundbite.
84 minutes | Jul 23, 2021
Ep. 36 Elijah Holland (Lume)
While Elijah was working at the Powder Keg one day processing the 80kg (thereabouts) of Lemon Aspen that he had foraged that morning for his restaurant, Rene Redzepi and his team walked in. Elijah was taken aback, and not sure why Rene was in his kitchen. Rene walked up and tasted the Lemon Aspen and was shocked by the incredible flavour. Elijah began to tell him they were going to use it to make a sorbet for the Powder Keg. Rene looked at him and smiled and said. No, no. We need this for the Noma pop up in Sydney. We'll take it. Elijah was a bit taken aback. Still ecstatic that he was talking to one of his idols, but also just accepting the fact that all his hard work foraging that morning was no longer for the restaurant he was a head chef at. But this is the reality of working with Rene. Elijah goes on to talk about his incredible experience working alongside Rene during the Noma pop up in Sydney. Whether it be through the gathering of the native ingrediants, the development of the menu, or working in the kitchen during service. But if anyone was going to really sky rocket from being involved in such a eye opening project, it was going to be Elijah. Since 2015, Elijah has blasted on the culinary scene now having run Botanic in China and now Lume in Melbourne. Elijah draws on some incredible experiences at restaurants including Quay and Aria, and we talk about how the media has shaped or followed his career since Noma. It's a great chat that's full of energy. I’d like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg providore, led by Luke Kohler that has supplied to Sydney Restaurants and Cafes for the past twenty years and still smashing it out today.Music by Charlie Fester Go and follow @roots_hospitality over on Instagram for the latest guest news and soundbite.
75 minutes | Jul 16, 2021
Ep. 35 Byron Woolfrey (Trolley'd)
If you’ve ever been at home and felt a spark of creativity when it comes to making a cocktail completely ad hoc, then you’d definitely enjoy the buzz of being around a mobile bar service that does almost just that. That’s right, I’m speaking to Byron Woolfrey one of the Co-founders of Trolly'd. Where the cocktails are always changing, garnishes sometimes picked from the environment around them before an event, and spirits infused with what wild and native ingredients are currently in season to use for the next fun themed event. And if you are like me, and can’t wait to be out at a bar or festival, then I’d strongly consider finding a way to be hosted by or be at a festival where Trolly'd is at. They know how to have serious fun. If you go follow their Instagram page, you’ll be drawn in by whatever delicious flavours are poured into the next cup and by what invigorating atmosphere they created for everyone to just let loose and have the time of their lives. The first time me and Byron met, was actually to be one of the background boys for Diego’s prime time slot for the Weekend Getaway. He was doing a piece advocating the use of native foods around you, and Byron, Gabriel (from Ziggy’s Wild Foods) and I all went as Diego’s backup models. I’m sure you could rewatch all of us somewhere. We have all kept in touch since and I was psyched to have this chat with Byron. I’d like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg providore, led by Luke Kohler that has supplied to Sydney Restaurants and Cafes for the past twenty years and still smashing it out today.Music by Charlie Fester.Go follow @roots_hospitality over on Instagram for the latest guest news and soundbites.
94 minutes | Jul 9, 2021
Ep. 34 Leia Sherblom (Grit Ceramics)
If you have ever driven through Pottsville, just up from Byron Bay and seen a big sign out the front of a house that says Grit Ceramics, you may have been tempted to pop your head in the door, much like me. And if you did, you won’t believe the incredible craftsmanship that sit’s on those bakers shelves just waiting to be shipped off to the likes of Rae’s on Watergos, Pipit and soon, even for public consumption. As a chef, walking into a ceramics studio is like being a kid in a candy store. Eye’s wide will dreams of having a dish idea completed with that perfect plate or being inspired for a new idea when you see a new unique plate with that certain glaze that catches your eye. As a chef you could spend all day just looking at every plate, like a musician at a record store, flipping through the vinyls. And this is where Leia and I really bonded. As artists in our own way, we connected through our passion and curiosity for all things new and intriguing when comes to food and ceramics. If you have ever eaten at Pipit and wonder why the food looks so good? Well forget the food, It’s probably because the plate, makes is so good. But it’s important to note here that I really am enjoying the relationship that Ben and Leia have there in Pottsville. There’s very much this 1+1 = 3, Synergy type stuff going on there.Before we get started I’d like to note that the Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore, led by Luke Kohler that has supplied to Sydney restaurants and cafes for the past twenty years and still smashing it out today. Music by Charlie Fester. Follow @roots_hospitality for the latest guest news and soundbites.
127 minutes | Jul 2, 2021
Ep. 33 Bartender Roundtable (Charlie Lehmann, Rachelle Hair, Michael Chiem, Natalie Ng)
The Bartenders Roundtable is finally here. Having filmed this episode way back in mid February this year, I'm absolutely stoked to have it be released for public consumption. Fair warning though. As much as I have adjusted the audio in the post edit, there will be spouts of loud laughter regularly from the get go. So if you are using headphones or ear phones and it's on loud, be prepared! Look, this conversation followed a natural flow the whole time going from the funniest times we were in the shit, to nepotism in the hospitality industry, no gods or masters, changing the bartending culture, why local bartenders look up to each other as apposed to the 'OG's' that wrote the book or were famous, Michael Chiem shares his side of the Big Sam Young crossover (which is hilarious) and I throw in some of those fan questions of course! Thanks for submitting them by the way! They drew some really awesome stories. Thanks for tuning in! Be sure to follow @roots_hospitality over on Instagram for the latest guest news and soundbites. The Roots Podcast is proudly sponsored by Sydney Direct Fresh Produce. The fruit and veg providore led by Luke Kohler, who has been supplying to Sydney restaurants and cafe's for more than 20 years and still smashing it out today. Music by Charlie Fester.
33 minutes | Jun 25, 2021
Ep. 32 Thomas Gorringe (The Gantry)
It's only until you become a chef when you realise the value of what you learnt at places like KFC or Red Rooster oh so long ago. For Thomas and I, that's something we really bonded over. Handling a fast paced environment, managing prep, learning how to best communicate with your team and so on. All of these skills have stayed with us both and continue to benefit us long after we have left and there are some hilarious memories to look back on. Thomas and I chat about his early starts and making his way through Milton Park (where he met good friend Joel Bickford), Eschalot in Bowral and Bentley restaurant before heading up The Gantry. It's been an incredible journey for him and we relive some of the finer moments of his career like jamming out on the guitar with Joel Bickford and Richard Kemp above the Eschalot restaurant or working in Canadas with some of the finest ingrediants from around the world or what it was like being promoted to his first head chef role at the Gantry. It's a great and super relatable chat that is worth your Saturday or Monday morning time to tune in and set your mood straight. Be sure to follow @roots_hospitality over on Instagram for the latest guest news and soundbites. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today.Music by Charlie Fester
77 minutes | Jun 18, 2021
Ep. 31 Dre Walters (Old Mates Place)
When you own one of the most unique rooftop bars in Sydney, you allow for a certain atmosphere and vibe that is hard to find anywhere else. But for Dre Walters, there was a lot of behind the scenes drama before Old Mates was officially opened that almost cut it too close. With Barely any money left, the opening date pushed back, they ran into one of the biggest problems they didn't think they would face...Dre shares some of his hilarious stories working at various small bars on Clarence street like The Lobo, Kittyhawk as well as venues at Kings Kross. If you tune in at the right time, he'll tell you about the time he kicked out Kings Of Leon from a bar. It's a great light hearted chat that touches on relationships between chefs and bartenders, the community of Clarence street, why pick a bar with so many stairs and how to make a dream work with nothing but crates and zip ties. Be sure to tune in and follow @roots_hospitality on Instagram for the latest guest news and soundbite. The Roots Podcast is proudly supported by Sydney Direct Fresh Produce, the fruit and veg providore who has been supplying to Sydney venues for more than 20 years and still smashing it out today. Music by Charlie Fester.
51 minutes | Jun 11, 2021
Ep. 30 Clare Falzon (Hentley Farm Restaurant)
Communicating the pressure's that revolve around why it's important to retain the high standards set in the kitchen, can be challenging. Especially for new chefs or apprentices starting in the kitchen, you want to teach them in a constructive way but if they arn't putting in the same passion, enthusiasm or commitment into their work, it can show in the quality of what they prep. But how far does a simple talk to remind them of their poor form, really go? The kitchen culture of wanting to yell or get angry in order to be taken seriously and instill fear is apart of a culture that is being outdated. But we just need to figure out a way in which they will take a situation seriously, if they don't understand the repercussions of their actions (Poor quality food, leads to no returning customers and therefore no revenue). This was a big chat Clare and I got into. It's well worth listening to. Because it's a serious challenge we are both trying to navigate around. Clare and I chat about her time in London and the Netherlands that take her back to very, very different times. All just as memorable as the next, with great friends made from the experience. We talk about her return to Australia and jumping on at Nomad in Sydney working under Jacqueline Challinor who helped broaden Clare's skills with baking, cheese, charcuterie and more. Her newfound skills helped carry Clare to Hentley Farm Estate soon becoming the Executive Head Chef in 2021. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today.Music by Charlie Fester
114 minutes | Jun 4, 2021
Ep. 29 Journalist Roundtable (Lee Tran Lam, Nick Jordan, Yvonne C. Lam)
Ever wanted to ask those questions you've been asking yourself for years but had no-one from the field to talk to? Well, if you are in hospitality and curious about the perceptions of journalists in food media then you have come to the write place. I've taken this opportunity to bring together some of the best journalists in the Sydney food writing scene at the moment doing some incredible things. With Lee Tran Lam's focus of bringing out a new range of diverse voices in food media (Also published a great book with Somekind Press which is available to order), Nick Jordan's honest and raw writing in regards to the current institution of food criticism (Which is how I found him and had to get him on the podcast straight away) and Yvonne C. Lam with an abundance of interesting perspectives and articles on how the pandemic affected various factors of hospitality whether it be Sydney's Chinatown early on or how a lack of international workers is creating a struggle for restaurants who rely on people with working visas to fill their team to continue their trade. All of these guests provide a unique perspective to how food media represents a story that's more than just the food on the plates. As a chef I use this incredible time to ask the tough questions. We talk about the effect a food critic can have on restaurants, the concept of how different cultures determine certain foods to be weird and what that really means. We chat about Nick Jordan's article in Counter Magazine 'Restaurant Reviews are Dead: Long Live the Restaurant Review' and what made him decide to provide a critical review about a potentially outdated system. We dive into some of Yvonne C. Lam's recent articles which you can find on Gourmet Traveller Online. All of these journalists produce fantastic content and writing. I'd highly recommend following them to see what else they get up too. The Roots Podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore, led by Luke Kohler; that has been supplying to Sydney restaurants for more then 20 years and still smashing it today. Music by Charlie Fester.
78 minutes | May 28, 2021
Ep. 28 Nathan Dunnell (Elska Restaurant)
Is the curriculum for apprentices beginning to be outdated? Nathan and I talk about this topic briefly in regards to looking after and teaching apprentices once they enter your kitchen. Are recipes a statement of fact to follow or are they guidelines (Well that depends on the section you are in)? Another interesting discussion we debate. Nathan and his partner Freja have done incredibly well since opening their first cafe Freja before transitioning to the 12 seater 15 course degustation restaurant in Brisbane. It sells quick, and that's all down to the passion of hospitality combined shared with beautiful produce put forth to it's customers. Nathan and I had a good banter about all things to do with being passionate and determined chefs, the different cultures in kitchens and trying to set yourself up with a good social and work life balance, which it appears that Nathan has worked on a lot and come out on the good side. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.
99 minutes | May 21, 2021
Ep. 27 Farah Celjo (SBS Food)
Farah grew up watching SBS back when it only had one channel available. But who would've thought she'd decide to be a manager editor for SBS Food, once it decide to expand channels? Not that Farah isn't excited (you can definitely here her passion for her role at SBS throughout our conversation) but sometimes she has to pinch herself to accept the reality of the amazing opportunity that presented itself. This was another great and interesting chat. I'm super glad Farah was able to donate her time to jump on and share some insights into the world of SBS, in particular SBS Food. We chat about Farah's early life growing up in a Bosnian household long before she had an interest in food and didn't appreciate the value of her mothers passion for cooking until later in life. But her mothers knowledge in traditional cooking methods have become Farah's best tool in sharing stories of personal triumph and family. Once Farah realised the important stories behind the food, she found the perfect way to paint the picture of our shared loved of a good simple meal that not only has a depth of flavour but an important backstory that helps pass forward old traditions and boost diversity in food media. Roots Podcast is proudly brought to you by Sydney Direct Fresh Produce. The fruit and veg provider led by Luke Kohler, that has been supplying to cafes and restaurants for more then 20 years and still smashing it out today. Music by Charlie Fester.
66 minutes | May 14, 2021
Ep. 26 Sam Young (Ex-Lotus, Ex-Mr. Wong)
When I talk to Big Sam Young, it's motivating to hear his humility and honest reflection of the many roles and venues he has worked at which boast Ms G’s, Mr. Wong, Fratelli’s and more recently having finished up at Lotus restaurant. His passion for food is evident from the get go and his persistent nature of wanting to progress his skills and be a better chef has always been a personal factor when he moves around in hospitality. And to be where he is now doing various pop ups and private events that have been selling out is an incredible place to be in his career. Sam Young and I chat about that lulling feeling we got as passionate chefs when the pandemic first hit and navigating how we can share our love for cooking food for customers when we were told restaurant venues had to shut. We talk about his pop up event with PS40 and the big incentive Sam gave to the front of house if they could sell all of the caviar he provided, and how tickets for the event sold out before being published in Broadsheet (which helped in selling the event out again when they added extra days!). We explore Sam's journey from the beginning and his many stories from working through the Merivale group, along with a small stint at Automata and some of the memorable times he found himself in the shit. And they are classic. So be sure to tune in for another great chat. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.
44 minutes | May 7, 2021
Ep. 25 Nikki To (Buffet Digital)
Executing the story a restaurant wants to tell through it's food, style, journey and passion all in one photo, isn't always easy. But when you've have many years of trial and error (one being the 'Tilt Shift Lense' story Nikki Talks about) while having to learn quickly on the job, you get to understand what is expected out of a professional photographer very earl on. Nikki has been shooting for an extensive list of venues for more then 10 years with her first break being for broadsheet. But since then, Nikki has gone on to shoot for venues including Cantina Ok!, Quay and Rockpool to name a few. We chat about some of Nikki's highlights, including her first day as a photographers assistant riding in a helicopter to their first location, what it was like shooting for Marco Pierre White and the intensity of capturing the right moments for Lennox Hastie's latest cookbook 'Finding Fire'. We delve into one of Nikki's most important pieces of 2020 which is an album of photos titled 'Hours Unopened'. It's a raw and emotional look at some of the venues (like others) that had to close due to the pandemic the first time around. Having to capture the strange sense of isolation and quietness in the air at an otherwise busy and bustling venue showed a side of hospitality that we'd never seen. It's a great heart felt chat about Nikki's passion to progress in the professional photography world and some of the challenges that may present themselves along the way. Be sure to tune in!Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided sydney with some of the best and local produce since he was 16 years old and still smashing it today. Music by Charlie Fester.
71 minutes | Apr 30, 2021
Ep. 24 Joel Bickford (Aria)
If you were to ask Joel Bickford when was the worst time you were in the shit, he could talk to you all day. But that's not a criticism to his skill, it's a testament to the time and effort he has put into constantly wanting to become a better chef. And with venues like Bel Mondo, Biota and the Gantry in his timeline, it's a no brainer that it was Joel's passion that led him to where he is today. Joel and I chat about having to write a menu to a certain standard, when every other chef in the city is doing the same thing, if not setting themselves a higher standard. With the level of great restaurants still on the rise, it can be tough. We chat about retaining staff when there arn't enough budding chefs and the value of having a good attitude over a skillset and the effect that can have on the overall mood of the team. It was an insightful look at Joel's experience over the course of his career. Where he found value, where he didn't and what it's like becoming the public face of Aria. It still hasn't hit him, but he compares it to the time he was star struck early on in his career at a San Pelligrino awards night. Though he doesn't identify on the same level as those world class chefs he talks about, he definitely has become the face for a lot of young and upcoming chefs who look forward to learning from him. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Go and follow @roots_hospitality on instagram for the latest guest news and soundbite. Music by Charlie Fester.
34 minutes | Apr 23, 2021
Ep. 23 Luke Kohler (Sydney Direct Fresh Produce)
Luke Kohler was only 16 years old when he realised his passion for sharing beautiful produce to cafes and restaurants. Working mornings and afternoons (around school) at his brothers local veg shop soon wasn't enough for him and felt an urge for more with his life. He began buying fruit and veg boxes, tacking on an extra few dollars and running it out to venues and selling it and would keep the profits. He was a smart 16 year old kid. But Luke never imagined that this little business venture he had going on then, would soon turn into the massive powerhouse that it is today. Delivering anywhere from Newcastle to the Blue Mountains and down to Canberra, it has exploded and reached a potential he never thought it could. He'd created more then a name for himself. He'd just made an empire. But to Luke Kohler, he'd just started a small business called Sydney Direct Fresh Produce. It's a truly inspiring story filled with a passion and determination you don't often hear. So if you are in the mood to be motivated, check this episode out!Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler who has provided sydney with some of the best and local produce for more then 20 years. Music by Charlie Fester.
8 minutes | Mar 15, 2021
Season 2 Trailer
Season 2 Airs 10th of April, while the Roots Roundtable airs the 1st of May. This trailer lets you know what to expect from the Roots Podcast this series. Some of the people coming on, the topics we cover and highlights some of the hilarious stories some of the guests have shared so far and we're not even halfway done recording the series. Super exciting! Follow @roots_hospitality for the latest guest news and soundbite.Music by Charlie Fester.
69 minutes | Dec 11, 2020
Ep. 22 Jeremy Blackmore (Cantina OK!, Tio's Cerveceria, Cliff Dive)
Only after Jeremy had already sunk down a glass of mescal, did the owner of a local bar in Mexico, bring out his homebrew that had a wild rattlesnake fermenting in it, and it got crazier too. But for Jeremy (and his business partner Alex), this is all about taking the time to understand and learn the culture behind mescal, tequila and the locals that have been making it for generations. Jeremy initially had goals to be a chef before his friend told him the terrible rate of pay and this immediately convinced him otherwise, so he had begun bartending on the side by his late teens. In his early twenties he worked over in Scotland and helped open up a bar in London for a year until Clover Moore (The mayor of Sydney) began changing the laws for small bar owners in Sydney to be able to open easier and be more profitably. When Jeremy found out, he came back to Australia and began working for the Swillhouse group as one of the first people to help open Shady Pines. Soon after in 2012, Jeremy and Alex Dowd left Shady Pines and opened Tio’s Cerveceria, the tropical themed tiki bar that boasts delicious cocktails and a very uniquely fun vibe. After two years of having fun managing their own venue, they had to knuckle down after realising they were ‘...losing money all of the time.’ But this didn’t stop them from opening up their next venue called Cliff Dive, which used to go by the name ‘Rogues’ in late 70’s/early 80’s and Jeremy glosses over the wild stories attached to the venue. After Cliff Dive and Tio’s continued to bustle big numbers, Jeremy and Alex began to stir up the idea for a vanity project. A place they could focus and funnel out the great Tequila and Mescal that motivated them to travel across the world for. But initially, their ideas were far from how Cantina Ok! Had turned out to be. But nonetheless, their passion project is now more successful than ever, having recently been placed as the 28th best bar in the world by the worlds 50 Best which is an incredible award to have. It was an absolute gem to sit and chat with Jeremy about his career and personal experiences through the hospitality industry and even more so about his interest in Mescal. His humorous perspective on the wins and losses of the industry remind us all why it’s a good thing to support local hospitality venues. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Go and follow @roots_hospitality on instagram for the latest guest news and soundbite.
51 minutes | Dec 4, 2020
Ep. 21 Hugh Allen (Vue De Monde)
When you are able to travel to Mexico and drink Mescal on the beach with shorts, shirts and birkenstock's, you could easily forget you are one of the chefs involved in the Noma Pop up. That was the vibe across the Noma team during their time in Mexico. Embracing the land around them while sharing some of the most delicious meals to ever come out of a kitchen. The restaurant had no roof, the floor was sand and even the waiters didn’t wear shoes during service. Because when it comes to delicious food and exceptional service, Rene refuses to lose sight of what’s really important and this struck a chord with Hugh. Hugh and I chat about the importance of the high standard set at some of the best restaurants and if chefs really need to be pushed that hard and work the long hours they do in order for the food to be some of the worlds best. It’s the big question that’s getting different responses. At 24, Hugh Allen's career has superseded more than what some people would expect. Having walked through kitchens such as Rockpool Bar and Grill, Vue De Monde and Noma in Copenhagen, whilst also tagging along to the pop ups in Mexico & Australia. When he decided to return to Australia, he very quickly became recognised as the new face of Vue De Monde by becoming their new executive head chef and with his recent creative creations like the Bottlebrush dessert (Which unfortunately won’t hit the menu unless they hire a full time Bottlebrush Brigade to stick those red flowers on), Mums Gumnuts and Billy Buttons are proving both his level of skill and passion for thinking outside of the box when it comes to both delicious food and providing a unique experience to his customers. We chat about the highlights of his time at the various venues he both worked and staged at and the memorable moments that stuck with him now, like the time he had to pass on his booking at Brae because of a hangover from drinking too much with Bo Beck the night before. All of this and more on this weeks episode. So be sure to tune into the Roots Podcast or go and follow @roots_hospitality on Instagram for the latest guest news and soundbite. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.Music by Charlie Fester.
76 minutes | Nov 27, 2020
Ep. 20 Tristan Rosier (Arthur)
Tristan once walked into a kitchen in London at 8am to find a chef holding the kitchen hand up against the wall by his shirt yelling at him. It was moments like this that began to show the intense culture that surrounded U.K. restaurants. And though the interesting culinary techniques and almost military like style in which the brigade handled themselves was inspiring to Tristan early on, he knew that this wasn't the culture he wanted to surround himself in. So after working at some of Londons top 3 Michelan restaurants, Tristan decided to come back and push himself through Sydney's culinary underbelly. He recounts his time working at the once 3 hatted Est. in Sydney, working alongside Adam Wolfers and Josh Niland, while comparing the hospitality culture in Sydney to London. The standards set at Est. like how sharp your knife had to be at all times, were unforgettable. Tristan once had a brand new knife that was hours old and Peter Doyle exclaimed its bluntness in front of the whole kitchen. Tristan also chats about his time at the late Biota, and how the team got their car bogged while foraging for mushrooms that they couldn't get anyway, only to return to the restaurant half an hour into service while customers had already sat ready to go and nothing was set up. Tristan went on to help start up the Farmhouse in Pott’s Point, and head chef at Dead Ringer before opening up his own restaurant, Arthur. We chat about everything that it took for Arthur to get going and the consistent ambition it takes to push out the delicious food thats worth serving to the people that support them. It’s a hilariously reflective chat that highlights the tough and rewarding times of the hospitality industry. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie FesterGo and follow @roots_hospitality on Instagram for the latest guest news and soundbite!
60 minutes | Nov 20, 2020
Ep. 19 Gabriel Gutnik (Ziggy's Wild Foods)
From learning the proper use of spice in India to the array of fermented foods in the Middle East, Gabriel has spent most of his life travelling to over 50 countries across Europe, Asia, Middle East and South America, in the pursuit of broadening his knowledge of food and culture. From working at an Agave farm in Mexico to Paperbark in Sydney, Gabriel and I lay it all down and discuss the highlights of his life and career as he reminds people why you should never give up on your passion. Gabriel and I sat down to chat about his broad experience travelling the world and how that has influenced him through his roles as a chef and forager in Australia. We intermittently taste some of the hot sauces and shrubs that he had brought with him for the podcast and chat about the ideas and motivations behind his current business Ziggy’s Wild Foods.So be sure to tune into this one it's a ripper!I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since.Music by Charlie Fester. Follow @roots_hospitality for the latest guest news and soundbite.
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