The Food Fight: Recent Episodes
Quicksand Food
Food culture in Australia is unique and revered. With an abundance of amazing chefs and venues, Australia is on the cutting edge of food culture, globally. Join us as we chat about the realities of the food and hospitality industries. We dive deep into worlds behind the pass, on the farm, or in the office - exploring what makes our food world tick. Hosts Stef Posthuma (Quicksand Food) and Simon Evans (Caveau Restaurant & Night Parrot Bar & Kitchen) chat with a host of industry professionals to lift the lid on all things food.
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Nat's What I Reckon has taken social media by storm with his funny, irreverent cooking videos. He joins us to chat about his journey into the world of social media, and about the thought behind is war on jar sauce and packet food. His new book is Death To Jar Sauce.
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Casey wall from Bar Liberty joins Simon and Stef for a chat about the recently released 50 best restaurants list, Melbourne becoming the most locked down city in the world and how NYC health laws have influenced Casey's fashion decisions .....
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This week Stef speaks with chef, gardener, TV presenter and all round good bloke Paul West from River Cottage Australia. They talk about Paul's time in the Melbourne hospitality scene at Vue De Monde, his transition into farming, his experience filming River Cottage Australia, as well as his advocacy for produce growing, home cooking and participating in a local food community.
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For this weeks episode Stef and Simon bring on their old mate Andy Burns from Babyface kitchen to discuss this weeks hard hitting hospitality news. They talk about Martin Benn and Vicky Wild leaving society restaurant after only 5 services, The issues being faced by restaurants gearing up to re open, how Wollongong's changing demographic will affect the dining scene as well as some laughs, tips and tricks along the way!
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We’re back with another awesome stock takes chat – joined by wine pro, writer, friend of the show and absolute legend Sam Payne. We talk John Lethean's scathing review of Perth’s Heritage Wine Bar, Noma’s third Michelin star and a bunch of other crap.
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Another hard hitting current food affairs show where Stef and Simon discuss the antivaxx bombardment of the Aria comments section as well as speculate on what Charcoal Fish is going to look like when it opens on Wednesday - and the usual insta fodder to round out the latest instalment of The Food Fight: Stock Takes.
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More stock takes fun! Is Eleven Madison Park going vegan good? The new chef award and Basque cheesecake goes viral! All this and more on this new episode of your favourite food pod.
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Simon takes this one solo and is joined by fellow regional food champion Josh Gregory - head chef at Muse Kitchen in the Hunter Valley. Josh is a Hunter native and has spent his life in regional kitchens. He shares his story, his passions and some ideas about why a regional career is so different from a city-based one.
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A new kind of episode - Stock Takes is here! Simon and Stef give their takes on the biggest news in food and hospitality. We also talk about stuff we're seeing on Instagram and give some hot tips on how to cook and dine.
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Ever thought about being a farmer? Have you envisaged that tree change with a rich plot on which to grow, a farmers market and kids helping pull carrots from the ground? Sounds idyllic right? Well according to Fraser Bayley from Old Mill Road BioFarm in Turlinjah on the NSW South Coast - it kinda is... but its also bloody hard work. He joins Stef to chat about the journey.
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Simon takes over the pod for this chat with his old friend Gareth Saywell, head chef at Orasay Restaurant in London's Notting Hill. They talk about Gareth's career and discuss the experience and response to Covid in the London hospo scene.
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Hayden's Pies in Ulladulla is one of the most well know pie shops in NSW, if not the country. With Stef still on the South Coast, its the perfect opportunity talk to the larger than life man behind the pies - Hayden Bridger.
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The State’s in lockdown, hospitality is being shattered, again. How is this lockdown impacting hospo? As much as we try to avoid it we’re back on the Covid train for this episode. We also chat Simon’s recent review and give some home cooking tips and cheat codes to help get you through this lockdown.
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Steve Feletti’s Moonlight Flat Oysters were the first on Australian menus sold by the piece. His dedication to quality has helped changed oyster culture and have made his Claire de Lune, Moonlight Kiss and Rusty Wire oysters some of the most recognisable and revered in the country. His newest venture – “Borrowed Cuttings” wine was […]
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Fishing has been a way of life for the Yuin People of the NSW South Coast for thousands of years. This culture is being compromised by government agencies who fail to recognise the registered Far South Coast Native Title claim – resulting in a range of devastating impacts. For a special NAIDOC week episode of […]
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Three Blue Ducks went from a small cafe in Bronte to nationally recognised brand spanning seven venues in three states across wildly unique locations. We catch up with one of the founders, Mark Labrooy for a candid chat about the evolution of the business, how the partnership dynamics work, how its balanced with family life, […]
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Admit it. You have Instagram and you spend way too long on it scrolling through food content. Its ubiquitous in the food world and is now unavoidable and extremely important for any chef or hospitality owner. For this small bites episode of The Food Fight Simon and Stef dive into all things Instagram.
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The hospo industry is all but broken in the number of challenges we face. Restaurant & Catering is the country’s leading advocacy and support body for the hospitality industry in Australia. They provide guidance and support in addressing the many challenges facing the industry and lobby on issues like skills, liquor laws, migration and fair […]
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Simon Toohey is one of Masterchef’s most recognisable figures – going through two seasons with a goal to embrace and champion vegetables throughout his cooking. In this candid discussion we talk about the realities of the show, his background in cocktail bars, how he fell in love with veggies, his channel 10 show Freshly Picked […]
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Like everything else, Covid smacked the Good Food Guide in the face in 2020. It forced the halt of scoring restaurants, and the publication of the guide itself. For this episode with do deep with the guide’s editor Myffy Rigby about the impacts of Covid and the wealth of changes brought to this year’s new […]
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Casey Wall came to Australia on his way to London via Asia. He never got to London. Instead he stayed in Melbourne and worked at multiple restaurants, ending up at Cutler and Co. and eventually opening opening the wildly successful Rockwell & Sons with business partner Manu Potoi. Now Casey’s portfolio includes Bar Liberty, Capitano, […]
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For this small bites episode of The Food Fight we chat about quirks. This are the little things that every restaurant has to deal with… Menu design, olive oil ramekins, salt on tables, menu descriptions – all the bits and pieces we look for practical and innovative solutions to in the day to day running […]
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Rushani Epa is a tenacious writer, thinker and advocate. She also takes action when something angers her. After having enough of mainly white-centric food media, Rushani began Colournary Magazine – a publication that celebrates and amplifies the voices of First Nations, Black and People of Colour through the lens of food and culture. She joined […]
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Pat Nourse is the creative director at the Melbourne Food and Wine Festival. A former restaurant citric and food writer at Gourmet Traveller, he’s been in the game a long time – and thinks about food and hospitality a lot. In this sprawling chat we cover the role of the MFWF, where and how Pat […]
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Victor Liong left a career in fine dining to explore is his heritage through Chinese cooking. In this episode of The Food Fight we chat about his work with Dan Hong at Ms G’s and Mr Wong, opening Lee Ho Fook and how Victor continues to explore Chinese culture through his restaurants.
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Alice Zaslavsky is a force of nature. Passionate about educating the public about not just what to eat – but also how to eat better. Her acclaimed book In Praise of Veg is a compendium of how and why to eat more veggies – and has just been shortlisted for this year’s Australian Book Industry […]
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Allan Eccles has worked as head chef at some of Melbourne’s top restaurants, with stints at Cutler & Co, Marion, Embla and Lesa through his remarkably prolific career. Most recently he helped open, and is head chef at the grand McConnell venue – Gimlet at Cavendish House. We chat about his journey from being apprentice […]
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In this very special episode of The Food Fight we travel to Kurramine Beach in Tropical North Queensland to speak with fisherman Chris Bolton. Chris’ line caught fish, including the prized coral trout are some of the highest quality seafood products in Australia. Each fish is caught by hand, one by one, then processed and […]
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Simon’s been a busy man! Along with running his wine bar and working as executive chef at Bangalay Dining, he’s been travelling the region preparing food for events, TV shows and weddings. In this small bites chat we talk about chefs’ side hustles and catering gigs and how bloody hard they can be – with […]
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How can wild caught seafood be sustainable? How can we keep eating it indefinitely? For this episode Stef and Simon travel to the Marine Stewardship Council headquarters in Cronulla to speak with Bill Holden – ex tuna fisherman and fisheries outreach officer to talk about seafood sustainability and how the MSC helps ensure chefs and […]
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In this small bites, Stef and Simon chat about what it really means to shop local, and how change of habits can be so difficult. We also talk about seasonality and our favourite short season ingredients.
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Martin’s Ridge is a chemical free, grass fed beef, pork and lamb farm in Conjola on the NSW South Coast. After 40 years working as a chef in Sydney, Ian Martin and his wife Tina (also a chef) bought the farm and and moved the family to the coast. Their son Rhys is a butcher […]
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Butter in Sydney has gained a cult following with its fun and unique concept founded on pillars of fried chicken, hip hop, champagne & sneakers. Now, with three locations, its been a pretty wild ride for chef Julian Cincotta and his business partners. We chat about Julian’s background in food, how the Butter concept came about, […]
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Dwayne Bannon-Harrison is a Yuin man, a chef and an educator. He began is his food truck and catering business Mirritya Mundya to bring Indigenous food to the masses, and to provide himself a platform to educate people about the history and cultural significance of the native ingredients that are now found throughout mainstream cuisine. […]
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For this small bites episode of The Food Fight Simon and Stef talk about the culinary wonders of our cultural hubs, like Cabramatta in Sydney’s West and Cringilla Wollongong. We discuss the variety of different ethnic cuisine available at lesser-known places that take a bit of time to seek it out.
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Nic Wong (Culinary Director at Cicciabella) has had a huge career as a chef in Sydney, on the pans at Billy Kwong, Rockpool and Bodega – and part of the opening teams at Ester, Cho Cho San, The Apollo and the Orana pop-up. With this huge range of experience in opening different types of venues, […]
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https://www.quicksandfood.com/wp-content/uploads/2021/01/Small-Bites-UK-V-AUS.mp3 This small bite sees Stef and Simon compare and contrast how some foods are done in the UK compared to Australia. We discuss things like sandwiches, curry and fish and chips – getting into the pros and cons of each country’s approach.
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This episode we speak to former Bar Rochford chef Louis Couttoupes. After a decade in the public service, Louis became a chef at 31 following a trip to Paris and a three month stint at the OG bistronomy venue, Au Passage. When he returned to Canberra and took up a position as head chef at […]
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In this – largely Covid free – final episode of the Food Fight for 2020, Stef and Simon do a yearly wrap by talking about what they did and didn’t like about Good Food’s 100 best things of 2020. They also give us brief lists of their best things of 2020 to wrap up the […]
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Stef and Simon travel to the ANU in Canberra for a chat with Dr Blair Williams and Dr Kim Huynh about food and multiculturalism in Australia. In September 2020 Blair and Kim penned an article titled: “Channel Seven’s Plate of Origin shows how Australian multiculturalism is defined by white people”. We discuss food reality shows […]
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Bryan Martin of Ravensworth Wines is one of the most highly respected winemakers in the Canberra region. In this episode we chat about his low-key, low intervention approach to winemaking and the rollercoaster of 2020 which saw smoke taint destroy his harvest, and covid destroy the transport system – leaving Bryan to cobble together grapes […]
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In late October Ovolo Hotels announced their “Year of the Veg”. 356 days of vegetarian only menus across all restaurants at all their hotels in Australia and Asia. Pretty ambitious to say the least. At Ovolo Nishi in Canberra they’ve brought Chef Paul Wilson on board to head up the Monster Restaurant kitchen. With a […]
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For this small bites episode we have a fun chat with sommelier and wine communicator Sam Payne about some of Australia's winemakers and regions to watch as well as a highbrow/ lowbrow wine matching challenge.
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What do you get when you combine the elegance of French pastry with the rawness of hunting game? The answer is John Ralley - owner of Textbook Patisserie in the Sydney suburb of Alexandria. We sat down with John to discuss the popularity of his croissants and pastries, the effect of social media on his business and the value and sustainability of hunting your own meat.
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Going deep on wine - for this episode of The Food Fight we're joined by sommelier, wine consultant and communicator Samantha Payne. We chat about the development of her career in the wine word, the real life of a somm and how wine culture has changed from old guys in ties sipping cab sav to hipsters in docs knockin back funk juice.
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Its been a pretty wild year for Jacqui Challinor - Executive chef at Nomad Restaurant in Surry Hills. After a fire that destroyed the restaurant, a move to a temporary location, bushfires, fundraisers and a global pandemic - the doors of the original Nomad site are scheduled to open in October. We talk about this whirlwind year, what to expect from the new venue, and how she's managed to stay positive and optimistic through it all.
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For this small bites episode of The Food Fight we chat about the intangible minutia of what they believe makes a good venue. We talk product, service, format, lighting, music, sound and a bunch of other small things that add up to make a quality restaurant or bar.
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In this episode of The Food Fight, in collaboration with Coal Coast Magazine – Stef has a remote chat with Yen Truong and Dan Bishop from Wollongong’s favourite lunch spot – An Chut Chut. If you’ve never been to An Chut Chut, its a small, Vietnamese diner – tucked away in the Wollongong arts precinct. […]
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In this long overdue episode of The Food Fight, Simon plays host for a candid chat with Stef about what he actually does. We talk about the origin story of Quicksand Publishing, the process involved in making independent cookbooks, the business model, the hard bits, the rewarding bits and the failures.
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This episode Stef and Simon make the trip to Marrickville in Sydney's inner west to speak with Laura Dalrymple and Grant Hilliard from Feather and Bone Providore about their business and their new book The Ethical Omnivore. Drawing on their experience working with the most sustainable and ethical producers of meat in NSW and further afield - we discuss whole animal butchery, the issues around soil health, sustainable meat production, regenerative agriculture and how sharing food builds community.
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The first of our Food Fight small bites series called wine school. Stef doesn't know a lot about wine, and Simon does - so Stef asks Simon a bunch of questions about wine to hopefully learn something. Hopefully you do to!
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For this timely episode of The Food Fight Podcast - we chat with Sydney's Queen of Pickles, and owner of Cornersmith Cafe & Picklery, Alex Elliot-Howery. We talk about the evolution of Cornersmith, the role of community, educating through cooking schools, cookbooks, minimising waste, food security and the role Cornersmith has, and will continue to play in this Covid world.
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Stef and Simon sit down with Christian Hampson from Yerrabingin for a discussion about native foods and the issues and opportunities in the industry. We discuss the problem of Indigenous exclusion in the industry and potential pathways towards an ethical supply chain. Christian also tells us about the goals and progression of Yerrabingin as a business and some of his plans for the future.
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For this episode of The Food Fight - Stef and Simon sit down for a chat with Jake Smyth and Kenny Graham from Mary's, The Lansdowne, The Unicorn, P & V Wine Merchants and Mary's Underground in Sydney. We talk about how the guys have built giving a fuck (caring about society, environment and community) into their businesses - and what it takes to make it work.
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Stef and Simon sit down with friend and former co-host Andy Burns (Babyface Kitchen, 2 Smoking Barrels, Ardette’s) for a casual covid catch up. We talk about how Andy and Simon have used things like takeaway and bake sales to help maintain their businesses, as well as looking into what hospitality might look like post-pandemic.
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For this small bites episode of The Food Fight, Stef and Simon have a fun chat about their favourite foods. Simon gives us his tips on how to roast the perfect chicken and Stef goes through his the minutia of the way he likes to serve Sydney rock oysters.
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As a solo host for The Food Fight this week, Stef chats with commercial sea urchin diver & processors Chris and Rachael Theodore from Sea Urchin Harvest in Tomakin, NSW. We talk about how they've built their business over the last 10 years, how they process and sell their product, what its like spending 5 hours a day underwater and the huge impact that sea urchins are having on marine ecosystems.
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The Food Fight Podcast that's needs to happen. Stef and Simon chat about COVID-19 and the shattering impact it's had on the hospitality industry. A once in a century event - Simon discusses how he's moved through the chaos and uncertainty as a business owner, and we discuss what might be in store and what we might learn from this crisis.
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For episode 4 of The Food Fight, Stef & Simon sit down with Alex Delly - Chef and owner of Small Town in Milton, NSW & formerly of St. Isidore. We chat about running an upmarket in a regional area, Alex's decision to mic drop on St. Isidore after 4 hats in 4 years, and the rationale behind opening a smaller venue in town.
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For this small bites episode of The Food Fight Podcast Stef and Simon give their tips on what knives to get and how to use them best - conversation then winds it's way into game meat cooking in the Caveau kitchen.
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For this episode of The Food Fight, Stef and Simon take a trip to Newtown and catch up with Oscar Mcmahon and Rich Adamson from Young Henrys Brewing. The guys talk about how authenticity and an uncompromising connection to place and community has helped build their business, as well as chats about the changing craft beer scene, the Young Henrys approach to sustainability and how their new algae fuelled bioreactor hopes to help move brewing towards carbon neutrality.
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For this Small Bites Food Fight episode - Libby Cupitt and Stef share their suggestions for places to eat, drink, stay and play on the South Coast. Book a holiday, share it around and support the region.
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A two part Food Fight Podcast, Stef and Simon make a trip to The South Coast of NSW to catch up with Matt Upson from Tallwood Eatery in Mollymook and Libby Cupitt from Cupitt's Winery in Milton to talk about the impact of the South Coast bushfires on business in the area. Libby and Matt take us through their experiences of the events, how it has impacted their businesses and their plans to move towards recovery.
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For the first episode of The Food Fight Podcast Stef and Simon chat about the reasons for re-booting the podcast, what they've been up to for the last six months, and of course the continued wage theft saga which has crescendoed this week with Dinner By Heston closing and George Calombaris's MADE Establishments going into voluntary administration.
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Stef, Andy and Simon take it old school with Andy's last Gong Show podcast. Simon is hungover, we taste some beers, and we chat shit about the podcast, how far Andy and Simon's restaurants have come, all mixed with a healthy dose of bitching about George Calombaris.
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From a VOX fm "Food for Thought" Community radio show, Stef and Simon are joined in the studio by Simon and Adrian Biada from My Square Metre. Through My Square Metre, Adrian educates the public about sustainable agriculture and builds urban farms for a variety of types of organisations, all over the country. We talk everything from the challenges of agriculture, to building a productive garden for a restaurant to how to grow coriander.
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Simon, Stef and Andy sit down with Dash Rumble and Ross McQuinn from Pilot Restaurant in Canberra during their collaboration series with Babyface Kitchen in Wollongong. We chat about the conception and rationale behind opening a new venue, the experience of a first year of operation and the challenges and rewards of being new business owners.
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Simon and Stef sit down for a chat with 400 Gradi's "Mr Pizza" - Johnny Di Francesco. Beginning with a humble Neapolitan pizzeria in Brunswick, Melbourne - Gradi Group now has venues in Adelaide, Crown Melbourne, Auckland, The Yarra Valley, Bahrain, Kuwait, on board a P & O cruise ship and in Texas. We talk about the realities of growing a business to this scale while keeping reverence for quality, passion and tradition.
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Stef, Andy & Simon chat with Libby Cupitt from Cupitt's Winery, Restaurant, Farm, Brewery, and Fromagerie about the story of Cupitts and the motivations behind, and practicality of the continual progression of a business. We also talk about food culture on the South Coast and the importance of a supportive local business network.
ADDITIONAL LINKS
Shiraz Wine Online
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Stef, Andy and Simon sit down with Executive chef at Aria restaurant, Joel Bickford. We chat about Joel's journey in food, the transition to heading up the kitchen at one of Australia's top venues and the differences between running regional and metropolitan restaurants.
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Stef and Simon chat with Musician, Radio Presenter and long time vegan Lindsay McDougal about his journey into veganism, vegan culture and activism, farming practices and pragmatic and ethical approaches to food consumption.
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An interview taken from Stef's VOX fm Illawarra, Community radio show "Food for Thought". Stef chats with farm manager of Green Connect in Warrawong - Cal Champagne about permaculture, sustainable food, consumer choice and dollar milk.
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Stef and Andy chat with Phil Lavers from Moonacres Farm in Fitzroy Falls about beginning an organic farm, finding a market for premium vegetables through farmers markets and direct relationships with chefs, and broccoli sandwiches.
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For the first podcast of 2019 – Stef, Andy and Simon are joined by Brendan Cato from The Farmed Table to talk about events, pop-ups, local food and options for chefs outside working full time in one kitchen. We also discuss the use of “Local” as a buzzword and the realities of having a locally […]
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Stef, Andy & Simon are joined by Alex Hains from The Illawarra Shoalhaven Suicide Prevention Collaborative to chat about mental health issues in hospitality. We chat about the kitchen environment and habits and culture developed in the hospitality industry, how these things can affect mental health, and strategies that can be used to keep a healthy mind in the kitchen.
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On the 24th Of November, Stef, Andy and Simon sat down for a live podcast at The Wollongong Writer's Festival. This years theme was "What Feeds you?" We talk about what feeds chefs in terms of creativity and inspiration in all facets of the industry, and what nourishes chefs to keep them pushing forward in a challenging industry.
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Andy, Stef and Simon are joined The Throsby's head chef by Jimmy Butcher to discuss progression and tradition in cooking. At what point does a chef take a dish away from a traditional one, to something new and different. Stef also gives a wrap up of his trip to Europe and we talk about Jimmy's new initiative to provide a platform to hospitality workers to be able to discuss mental health and workplace issues.
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Stef, Simon and Andy sit down to catch up on all the subjects discussed in previous podcasts. We share new thoughts and discuss recent developments in some of the subjects covered. Also some chat about food around Wollongong and what’s Coming up for the Gong Show.
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Stef, Simon and Andy are joined by chef Jesse Alamedeen from His Boy Elroy to chat about all the positives of working in the hospitality industry. We have a call in with chef Adam Bantock from Clementine Restaurant in Yass who shares his thoughts after 26 years as a chef, and we discuss thing like camaraderie, social positivity, personal development, travel, dynamic work environments and other positive stuff.
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Stef, Andy and Simon chat about environmental conscience in the hospitality industry. We talk about the problem, risks and opportunities for businesses, strategies, consumer expectation, and engaging with local government. We have NSW Greens policy advisor Jack Gough call in with his thoughts and info and Emma Huber from Wollongong venues Miller's Local Bakehouse and Sandygoodwich tells us about her experience of the challenges of being an environmentally responsible business owner.
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Andy, Stef and Simon chat about online reviews and how they affect chefs, business owners and the hospitality industry. For show and tell we each bring in two of our favourite cookbooks and chat about how they have shaped our approach to food.
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For a special very episode we sit down with the crew from Something Wild Australia. Daniel Motlop (Owner) and Shannon Flemming (Chef) chat about Australian native foods, indigenous food culture and the role Something Wild plays in employing indigenous communities to harvest native ingredients which are sold to Australia's best restaurants.
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The Gong Show Episode 6 - Women in hospitality podcast takeover. Wollongong Chef Kayla Mclelland & business owners Maddie Sullivan & Gen Degregorio takeover the podcast this week for a chat about their experiences, mentors and a range of issues facing women in hospitality. Please enjoy this special episode.
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Andy, Stef and Simon are joined by chef Tom Chiumento from Caveau to talk about wild food of the Illawarra. We discuss the diversity of The Illawarra's wild ingredients and show and tell some of our favourites. We chat about accessibility to the public, resources, identification, safety, seasonality and habitat. In a bonus segment Simon cooks up foraged food recipe of pine mushroom and saltbush broth with barramundi and wild greens and flowers.
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Stef, Andy & Simon chat about how poker machines are affecting small business and hospitality in NSW - we have a call in from our friend Emily, a policy adviser in NSW parliament to help us navigate the issue. Stef also brings along his spearfishing equipment for show and tell and we chat about the chance individuals have to sustainably harvest seafood.
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Stef Posthuma, Andy Burns & Simon Evans are joined by Luke Symons from Howlin Wolf Bar, and make a call to Ane Glahn-Bertelsen to discuss liquor licensing issues in Wollongong. Simon also brings along his favourite canned wine for show and tell - we taste them and give our honest assessments.
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The Gong Show Episode 2 - Stef, Simon and Andy are joined by Emma & Yon from Sandygoodwich to talk about the reasons behind their decision to close. Simon brings in some fresh muntries from the kitchen at Caveau for Show and Tell and we chat about the increased use of native and indigenous ingredients in Australian restaurants.
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The first Gong Show! Stef, Simon and Andy introduce themselves and talk about the number 1 Hospitality issue of 2017 - The underpayment of young staff in Wollongong. Andy brings in Queen Scallops from Kangaroo Island for show and tell. And the guys give a wrap of their businesses for 2017.
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Stefan Posthuma chats with Fiona and Adam Walmsley about the different facets of Buena Vista Farm, engaging the community, the difference between product and service based business and Adam's love of donkeys.
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Stefan Posthuma chats with Harbourfront chef Andy Mcormack and Levelone Manager Tim Day about the process of running a large, multifaceted venue, fresh seafood, and the evolution of Wollongong hospitality.
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Stefan Posthuma chats with Harbourfront chef Andy Mcormack and Levelone Manager Tim Day about the process of running a large, multifaceted venue, fresh seafood, and the evolution of Wollongong hospitality.
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Stefan Posthuma chats with Ciara and Bianca from Earth Walker & Co about the challenge of trying to source only local, sustainability and the opportunities for the modern general store.
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Stefan Posthuma chats with 2 Smoking Barrels owner Andy Burns about the realities of running a food truck and the logistical challenges for operating in numerous locations.
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Stefan Posthuma chats with Andy Burns about coffee culture in Wollongong and the food and coffee at Son of a Gun.
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The Throsby wine bar - the wine tasting podcast. Stefan Posthuma joins The Throsby owner Erick Zevallos, Caveau chef/owner Simon Evans, Babyface chef/owner Andy Burns and manager David Pearce. 6 wines tasted, fun ensued.
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Stefan Posthuma chats with Mountain Range Farm owner, Lance Carr about community farms and the history of the Mountain Range property.
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Stefan Posthuma chats with Delano manager Boris Georgiou about the world of coffee and how to keep quality with scale.
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Stefan Posthuma chats to Schoolhouse owner and cheesemaker - Kirsten McHugh about growing and processing tea, making cheese from South Coast milk, and developing food communities
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Stefan Posthuma chats with South Sailor chef/owner Graham Ette about South Coast seafood, processing whole fish and using them for poke.
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Stefan Posthuma chats with the team from The Postman's about their menu development, food in thirroul and making use of Illawarra produce.
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Stefan Posthuma chats with chef/owner of Bill & James - Aaron Anderson about seasonal menus and income streams for cafes outside day trading.
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Stefan Posthuma chats with Franks and Beans chef/ owner Peter Padlan about suburban cafes and poaching perfect eggs.
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Stefan Posthuma chats with Flour, Water, Salt owner Kirsty Hilkemeijer about their concept, food around Kiama and sausage rolls.
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Stefan Posthuma chats with Ruby's chef/ owner Scott Woods about his menu, the history of the heritage building and his journey from dishwasher to Chef/Owner at Ruby's.
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Stefan Posthuma chats with Dagwood manager Byron and Chef John about creating atmosphere in a bar, cocktails, and the LA street food inspired menu.
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Stefan Posthuma chats with Glenbernie orchard owner and farmer - Jo-Anne Fahey about generational farming, value adding, cider, and public engagement.
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Stefan Posthuma chats with Pines owners Mahlah and Kel Grey about the challenges of commercial dairy farming and the re-direction to micro dairying, local supply and value-adding.
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Stefan Posthuma chats with Mahbrook Organic farmer Chris Bridger about the challenges of organic farming and the realities of being certified.
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Stefan Posthuma chats with Popes Produce market gardener Sarah Anderson about backyard market gardening in Wonoona.
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Stefan Posthuma chats to Kiama Farmer's Market organiser - Trish Ashelford about the importance of a farmer's market community and her favourite seasonal produce.
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Stefan Posthuma chats with Hidden Harvest founder - Berbel Franse about food waste and empowering individuals to make small changes.
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Stefan Posthuma chats with Green Connect farm manager Callum Champagne about the green connect concept, social enterprise and providing jobs to refugees and disadvantaged youths.
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Stefan Posthuma chats to Samuels chef and manager about the changing food scene in Thirroul and the changing demographic of the Illawarra.
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Stefan Posthuma chats with Balinese Spice Magic chef and owner Juliana Mitry about being the only traditional Balinese restaurant in the Illawarra.
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Stefan Posthuma chats with Blue Swimmer owner Dan Dewhurst and chef Lauren Brown about the Gerroa community, meeting and connecting with suppliers, and harmony within a hospo team.
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Stefan Posthuma chats with Babyface chef and owner Andy Burns about his menu, natural wine and the importance of front and back of house communication.
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Stefan Posthuma Chats with chef and owner of Rookie - Dan Sherley about Rookie's developing identity and how to develop a relationship with your fish monger to become a better cook.
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Stefan Posthuma chats with chefs and owners of Caveau in Wollongong - Tom Chiumento and Simon Evans about their menu, their local suppliers, foraging, food in the illawarra and chicken parmigiana.
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Stefan Posthuma chats with Howlin Wolf owner Luke Symons about old fashioneds and a night on the town in the gong.
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Stefan Posthuma chats with Sandygoodwich owner Emma Huber about OCD croissant making and the challenges faced by staff & owners in hospitality.
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Stefan Posthuma chats with Eat at Sandy's chef - Yon Miller about their food, restaurant concept, and making best use of a woodfired oven.
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Paddock to plate, the place of farmer’s markets & Canberra’s food revolution – Sean Melrose from The Australian Good Food and Travel Guide chats with Quicksand Food director, Stefan Posthuma.
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Meet the people behind Urban Pantry as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Mr Papa as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Clementine as featured in The Quicksand Food Connection Podcast Series.
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Meet the people behind Pod Food as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Penny University, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind The Boathouse, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind The Forage, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Mocan & Green Grout as featured in The Capital Cookbook 3.
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Meet the people behind Lanterne Rooms as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Young & Frisky as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Hopscotch as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Canberra Urban Honey as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Moorlands Biodynamic Lamb as featured in the Quicksand Food Connection podcast series.
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Meet Sasa Sestic as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Bredbo Black Garlic as featured in the Quicksand Food Connection podcast series.
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Meet the people behind The Capital Region Farmers Markets as featured in the Quicksand Food Connection podcast series.
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Meet the people behind The Southside Farmers Markets as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Ginger Catering as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Chairman & Yip as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Double Shot as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Les Bistronomes as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Temporada as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Three Mills Bakery as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Wild Food in Capital Country as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Grazing as featured in the Quicksand Food Connection podcast series.
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Meet the people behind The Cupping Room as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Two Before Ten as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Local Press as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Miss Vans as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Molly as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Pomegranate as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Pialligo Estate as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Poachers Pantry as featured in the Quicksand Food Connection podcast series.
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Meet the people behind XO, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Akiba as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Aubergine as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Courgette as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Sage as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Morks as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Lilotang as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Alto Olives as featured in the Quicksand Food Connection podcast series.
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Meet the people behind The Forage, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Barrio as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Exeter General Store, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Eschalot, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Sutton Forest Olives, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Mt Ashby Estate Winery, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Bernie's Diner, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Montrose Berry Farm, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Katers Restaurant, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Yelverton Truffles, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind the 1910 Bottling Company, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Mauger's Meats, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Rockabellas Roadside Diner, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Highland Gourmet Potatoes, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Moonacres Farm, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Two Country Cooks, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Pecora Dairy, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind the Burrawang General Store, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind RedLeaf Farm, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Cerdo Food + Wine, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Phatt Duck Catering, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind McVitty Grove, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Stones Patisserie, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Bendooley Estate, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Biota Dining, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Flower, Water, Salt, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Onesta Cucina, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Bistro Officina, as featured in the Quicksand Food Connection podcast series.
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Meet the people behind Li-Sun Exotic Mushrooms, as featured in the Quicksand Food Connection podcast series.
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