Toastie: Recent Episodes
Mengfei Liu
Te Whanganui-a-Tara (Wellington, New Zealand) based Filmmaker and Creative Niamh Swannack caught up with Toastie on her recent projects and adventure with Joseph Gordon Levitt.
Niamh's toastie is her dad's cheese tomato and thinly sliced onion with dried herb toastie made in a toastie iron.
Check out Niamh's website https://www.niamhswannack.com/ and her Instagram https://www.instagram.com/niamhswannack/.
Thank you for listening to Toastie.
Helen Yeung, Founder of Migrant Zine Collective, Feminist Researcher, Zine Maker and Community Organiser chats with Toastie about starting and growing the collective. The happy and not so happy experience they've had since the creative journey began.
Helen's toastie is a pineapple tuna toastie with Kewpie mayo toasted in a toastie machine.
Check out @migrantzinecollective for more information.
Thank you for listening to Toastie!
Toastie caught up with Eliza MacKay, Kiwi-born London based Illustrator and Graphic Designer on the hottest day in London. We sat in our hot rooms and talked about Feminism, strong female characters in our lives and the goods and bads of advertising.
Eliza's toastie is a Kiwi classic, mouse traps. White bread with vegemite and cheese!
Check out Eliza's work and cool t-shirts that you can buy on elizamackay.com or Instagram @elizamackay.
Thank you for listening to @toastie.podcast!
In the creative industry, Maddi works as a Project Coordinator at a creative agency. She talks in-depth about her experience with project management and finding out her passion in the sometimes massive creative world. Maddi is a great friend of Toastie, she designed the Toastie logo and has always been a mentor for Mengfei. In this episode, Maddi shares some exciting news about finding out her next steps and the beautiful campaign of working with school kids in South Auckland that inspired her to pursue her passion.
Maddi's toastie is a buttery leftover toastie with leftover roasted meat and veggies, cheese sauce or gravy with some cheese to stuck it together between Vogel's bread.
Thank you for listening to Toastie!
Videomaker, Producer and YouTube content creator, Lucie Browne-Sainty seats down with a cup of camomile tea while talking to Mengfei about the difficulties she has experienced in the path of pursuing a creative career after graduation.
Lucie and Mengfei met in 2016, they did a bachelors degree in communication studies at Auckland University of Technology. Lucie majored in Film and Television Production, she talks about her experience with the major and whether she felt ready to go on her creative career straight after graduation.
Lucie’s toastie is a vegan cheese toastie with mustard, sauerkraut with buttered sourdough. She reckons toasties go really well with a soup, especially her all-time favourite leek and potato.
Follow @luciebrownsainty and Lucie's YouTube channel to check out her beautiful blogs! Watch mentioned artwork "Give Yourself Credit" by @imojeffesart work and"Save Ralph".
Always get the hottest and freshes toasties by following @toastie.podcast, thank you for listening to Toastie!
Head Chef at Bestie Cafe Nicola Standage rates all previous toasties on the scale from 1-10 while enjoying "a" wine.
Nicola is from Essex and has been living in Aotearoa (New Zealand) for more than 10 years. From working Front of House in Tauranga to helping out with preps to working in the kitchen full-time, Nicola shared her opinions on apprenticeships or going to colleagues to become a chef. Mengfei and Nicola also caught up on some of their favourite memories at work, Bestie's new nomination and Nicola's collaboration with @achos_tomoko.
Nicola's toastie is a pickled beetroot cheese and white onion toastie in the loving memory of her nan Vera.
This is a great chance to listen to some of the previous episodes you missed!
Follow @nicolanicolastandage_xcx and @bestie_cafe to check out these dishes and always get the hottest and freshes toasties by following @toastie.podcast!
Thank you for listening to Toastie!
Writer and Visual Artist Chiara Scoglio took Mengfei behind the scenes of creating and revisiting the play The Relativity of the Mirror that has been following her for years. Chiara also talked about her fears of coming out of lockdowns after creating an artistic and emotionally safe environment at home. They also discussed the difficulties of staying true to themselves during their creative practices in the noisy world.
Chiara’s toastie is smashed avocado with halloumi cheese olive pâté and sun-dried tomato with seeded bread cooked in a toastie machine!
Check out Chiara’s work on her instagram account @andramousapolutropon https://www.instagram.com/andramousapolutropon/.
Thank you for listening to Toastie and don't forget to follow @toastie.podcast to check out the recreations of these toasties!
In this week’s episode, Artist Art Teacher and training TRE (trauma releasing exercises) Provider, Arthur Bloye shared a funny real-life event that inspired his performance art where he tied himself up for three hours in the gallery with Mengfei. And Mengfei opened up how she started Toastie Podcast as a way to connect with others and avoid being alone during the lockdown. Arthur also explained in detail what TRE is and some of its great benefits that everyone can adapt to in their daily lives.
Arthur's toastie is a Pizza Toastie on ciabatta with passata garlic basil and mozzarella cooked in a pan or on the grill!
Check out Arthur's work on Instagram @arthurbloye and his website www.arthurbloye.com.
Thank you for listening to Toastie and don't forget to follow @toastie.podcast to check out the recreations of these toasties!
Multidisciplinary Artist Nurul Aisyah opened up to Mengfei about the frustration of being treated differently for her Malaysian ethnicity even though she was born and raised in the UK. Nurul also shared how she has learnt to transform these frustrations into motivations to bring people with different beliefs and cultures together through her artwork. Mengfei and Nurul also caught up on applying for fundings and meeting with amazing people during the pandemic. Be warned, it is an emotional one!
Nurul’s toastie is halloumi veggie with spinach tomato halloumi and Cajun mayo between a brioche bun (buttered if she is feeling spicy) cooked in a pan.
Check out Nurul’s artwork on her Instagram accounts @ono_works and @ono_nurul.
Thank you for listening to Toastie and don't forget to follow @toastie.podcast to check out the recreations of these toasties!
This week Mengfei caught up with Alex Stillwell, a UK-based Graphic Designer. Alex shared what he has been working on during the lockdown down with Tolworth and Kingston local communities. He also talked about his thoughts on good design, veganism and the importance of having self-initiated projects as a creative person.
Alex’s toastie is a simple cheesy vegan toastie in a toastie machine.
Check out the mentioned artworks in this episode on Alex’s website www.alexstillwell.com and on Instagram under @alexstillwelldesign.
Thank you for listening to Toastie and don't forget to follow @toastie.podcast to check out the recreations of these toasties!
This week Mengfei chatted with Kyle Campbell-Pope, London born and bred writer and filmmaker. Kyle shared the interesting process of making the horror film the Great Indoors for entry to film festivals and sharing on-site the coming year with an amazing crowd at his flat. The Great Indoors was shot on iPhone about two friends who try to deal with an escalating situation involving intruders in their home. Mengfei and Kyle also chatted about their favourite film trailers and the next guest of Toastie.
Kyle’s toastie is a tuna sweet corn with chilli flakes and spring onions cooked separately in a pan, then add it with buttered bread and fry it in a pan.
Check out the mentioned artworks in this episode on Vimeo under Kyle Campbell-Pope (except the Great Indoors atm) and on Instagram @4.folds.
Thank you for listening to Toastie!
This week Toastie caught up with @Loose Ends Studio by Charlotte Harmsworth, a London-based artist who graduated from Fine Art a few years ago. There are lots of similarities between Loose Ends Studio and Toastie, we had a lot of fun talking about the difficulties of starting up our sweet little projects during the lockdown like promoting through Instagram and trying to avoid getting too stressed out about the projects and stops us from having fun working on them.
Charlotte's go-to toastie is 'easy pesto', she likes to put (loads of) blue cheese vegetable tomatoes and whatever else she has with pesto in a wrap and dry fired in a pan.
Visit Charlotte's Handmade Macrame Creations here: LooseEndsStudioStore
Check out @loose.ends.studio on Instagram
Thank you for listening to Toastie!
Honey Birch is a London-based designer currently doing Product and Furniture Design with Kingston School of Art.
Honey's toastie (when feeling bougie af) is tuna mayo with spinach and sourdough bread (butter on both sides) cooked in a pan (that sizzles) and maybe some Sriracha. Another favourite of Honey's is also a classic tuna mayo but the everyday ones you get from everywhere because it brings back their memories of school.
Check out Honey's work on Instagram @honeybirchstudio and the campaign @whats_happening_ksa.
Follow @toastie.podcast for more updates and hot BTS! Thank you for listening to Toastie by Mengfei.
Yonghui Tan is a Malaysian-born London-based Fashion designer currently in his second-year studying with Kingston School of Art.
Yonghui’s favourite toastie is beef bulgogi with fried egg and kimchi.
Check out his work on Instagram @tanyonghui_designs and his feature on Fashion Crossover London https://www.fashioncrossover-london.com/yong-hui-kingston-school-of-art-2020-i2894.
Follow @toastie.podcast for more updates and hot BTS! Thank you for listening to Toastie by Mengfei.
RECORDED IN PERSON for the first time in Toastie’s history, Mengfei sat down in the living room with the realist London-based multidisciplinary artist Imo Jeffes. Imo talked about the lockdown has made them realise that time and money aren’t necessarily the magic ingredients of art-making. They also called out toxic vibes and behaviours within the creative sector and shared so many good advice for young artists today “set your boundaries, know your worth!”
Imo’s Toastie is a cheese and Marmite with either Hovis seeded loaf or plain white bread (depending), a good layer of mild cheddar and butter on the outside (and burn it a little bit).
All the mentioned artworks in this episode can be found here: Imojeffesart
Thank you for listening to Toastie!
Hello and welcome to Toastie Podcast, my name is Mengfei Liu and I am the creator of Toastie. This is where I chat with creative practitioners about their favourite toastie sandwich and their creative practices. From museum curators to freelance filmmakers, I wish to connect more and more creative people and projects together through having conversations about their favourite way of making a toastie sandwich and the whys and hows behind their creative practice. Toastie is dedicated to the precarious creative industry that we love and work in as well as the beautiful world of food. Thank you for listening Toastie.