Download our newest publication, The Illawarra Cookbook, as an eBook for just $9.95. Buy Now Dismiss
Our books are more than just recipes; they are the stories of Australia's regions. Working with chefs and producers, we were struck by just how interesting and diverse these stories were.
This lead to the beginning of our latest project, the Quicksand Food Connection. A podcast series of interviews with the culinary personalities that make up Australia's regions, it's a celebration of passion and perserverance.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Stefan Posthuma chats with Andy Burns about coffee culture in Wollongong and the food and coffee at Son of a Gun.
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.
Stefan Posthuma chats with Mountain Range Farm owner, Lance Carr about community farms and the history of the Mountain Range property.
Stefan Posthuma chats with Delano manager Boris Georgiou about the world of coffee and how to keep quality with scale.
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
Stefan Posthuma chats with South Sailor chef/owner Graham Ette about South Coast seafood, processing whole fish and using them for poke.
Stefan Posthuma chats with the team from The Postman’s about their menu development, food in thirroul and making use of Illawarra produce.
Stefan Posthuma chats with chef/owner of Bill & James – Aaron Anderson about seasonal menus and income streams for cafes outside day trading.
Stefan Posthuma chats with Franks and Beans chef/ owner Peter Padlan about suburban cafes and poaching perfect eggs.
Stefan Posthuma chats with Flour, Water, Salt owner Kirsty Hilkemeijer about their concept, food around Kiama and sausage rolls.
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.
Stefan Posthuma chats with Dagwood manager Byron and Chef John about creating atmosphere in a bar, cocktails, and the LA street food inspired menu.
Stefan Posthuma chats with Glenbernie orchard owner and farmer – Jo-Anne Fahey about generational farming, value adding, cider, and public engagement.
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.
Stefan Posthuma chats with Mahbrook Organic farmer Chris Bridger about the challenges of organic farming and the realities of being certified.
Stefan Posthuma chats with Popes Produce market gardener Sarah Anderson about backyard market gardening in Wonoona.
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.
Stefan Posthuma chats with Hidden Harvest founder – Berbel Franse about food waste and empowering individuals to make small changes.
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.
Stefan Posthuma chats to Samuels chef and manager about the changing food scene in Thirroul and the changing demographic of the Illawarra.
Stefan Posthuma chats with Balinese Spice Magic chef and owner Juliana Mitry about being the only traditional Balinese restaurant in the Illawarra.
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.
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.
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.
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.
Stefan Posthuma chats with Howlin Wolf owner Luke Symons about old fashioneds and a night on the town in the gong.
Stefan Posthuma chats with Sandygoodwich owner Emma Huber about OCD croissant making and the challenges faced by staff & owners in hospitality.
Stefan Posthuma chats with Eat at Sandy’s chef – Yon Miller about their food, restaurant concept, and making best use of a woodfired oven.
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.
Hear Publisher at Quicksand Food – Stefan Posthuma-Grbic chat with Genevieve Jacobs about the new publication: The Capital Cookbook 3.
Meet the people behind Urban Pantry as featured in the Quicksand Food Connection podcast series.
Meet the people behind The Mandalay Bus as featured in the Quicksand Food Connection podcast series.
Meet the people behind Mr Papa as featured in the Quicksand Food Connection podcast series.
Meet the people behind Clementine as featured in The Quicksand Food Connection Podcast Series.
Meet the people behind Pod Food as featured in the Quicksand Food Connection podcast series.
Meet the people behind Penny University, as featured in the Quicksand Food Connection podcast series.
Meet the people behind The Boathouse, as featured in the Quicksand Food Connection podcast series.
Meet the people behind The Forage, as featured in the Quicksand Food Connection podcast series.
Meet the people behind Mocan & Green Grout as featured in The Capital Cookbook 3.
Meet the people behind Lanterne Rooms as featured in the Quicksand Food Connection podcast series.
