Podcasts

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.

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.

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.

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 […]

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.

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.

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.

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.

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.

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.

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.

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. 

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. 

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.