In memory of Kerby Craig, here's the podcast I recorded with him in 2014. I listened back to...
53:37
Billy Wong – Golden Century, XOPP
The best dish in the world, according to chef David Chang, could be found at Golden Century – the...
47:30
Paul Carmichael – Momofuku Seiobo
\r\n “I literally got here and the first two weeks, everybody quit.\" Despite this challenging...
01:17:07
Joanna Hunkin – Gourmet Traveller
Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what Joanna...
01:01:07
They're not obvious candidates for making beer: wattle, strawberry gum and leftover sourdough...
01:23:03
Natalie Paull – Beatrix and "Beatrix Bakes"
Natalie Paull once pointed a brûlée torch flame in the wrong direction – and accidentally set a...
43:11
Shinobu Namae – L’Effervescence, Bricolage Bread & Co.
Shinobu Namae runs one of Tokyo's best restaurants: L'Effervescence. It has two Michelin stars...
41:58
Charlotte Ree – "Just Desserts"
Charlotte Ree once ate 30 different kinds of croissants during a trip to to France – then got a...
46:43
Angie Prendergast-Sceats – Angie's Food, Two Good
Angie Prendergast-Sceats once was an olive oil judge, where she had to watch out for vintages...
01:12:24
Monty Koludrovic – The Dolphin, Icebergs Dining Room and Bar
“I was the guy who had the cream gun explode, trying to top the iced coffee.” Monty Koludrovic's...
38:44
Josh Niland – Saint Peter, Fish Butchery
Josh Niland can make fish scales taste like sugary cereal and fish eyeballs resemble prawn...
01:14:41
Jordan Toft – Bert's, Coogee Pavilion, Bar Topa, The Collaroy
Jordan Toft has been a chef for Saudi royalty and he's run a chalet in the Haute-Savoie in the...
01:10:59
Kirsha Kaechele – Eat The Problem, MONA
Sweet and sour cane-toad legs. Multiple cat recipes. A deadly cocktail you’re not meant to serve....
56:10
Ardyn Bernoth and Roslyn Grundy - Good Food and Good Food Guide
Eating near a nuclear submarine base on a Chinese island and dining in a 400-year-old former...
34:37
Tokyo isn't the most obvious place to seek out pizza, but the wood-fired slices here are better...
38:34
Hugh Allen – Vue de Monde, Noma
You don't need a roof or floor to run a great restaurant – that's what Hugh Allen learnt while...
38:14
Mark Best – The Final Table, Bistro by Mark Best, Marque
Imagine being a 16-year-old working in a Western Australian gold mine. This was Mark Best's life,...
01:05:18
Tim Watkins – Black Market Sake, Automata
Tim Watkins' parents needed a cooking course to learn how to use a microwave (which led to one...
01:11:22
Kate Reid – Lune Croissanterie
Would you line up at two AM in zero-degree weather, just for a croissant? People would regularly...
01:05:24
Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of...
56:15
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