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.
Welcome To The Food Fight
A frank an irreverent exercise in food talk, offering a different perspective on food and hospitality issues. Hosts Stefan Posthuma and Simon Evans speak with a range of chefs, producers, business owners and experts to hear their stories and get their perspective. With a little fun thrown in for good measure - The Food Fight is a modern and authentic food podcast brought to you by two people who live outside the world of mainstream food media.
About The Hosts
Stefan Posthuma is director of Quicksand Food and publisher of numerous cookbooks which explore regional food culture in NSW. With a Journalism degree and working for years as a radio host, Stef has a passion for food culture and communicating food issues to the public. Simon Evans is a multiple Good Food Guide hat winning chef for his work behind the pass at his fine dining, native produce focused restaurant - Caveau. Simon's passion for food and wine is manifest at his wine bar Night Parrot and in his role as executive chef at Bangalay Dining on the NSW South Coast.
Check Out The Archive
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 […]
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 […]
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, […]
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.
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 […]
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 […]
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 […]
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, […]
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 […]
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 […]
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 […]
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.
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 […]
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 […]
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 […]
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 […]
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 […]
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.
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 […]
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, […]
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. […]
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.
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, […]
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.
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 […]
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 […]
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 […]
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 […]
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 […]
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.
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.
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.
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.
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.
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. […]
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.