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.
Podcasts
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
Wage theft, again w/ Stef & Simon
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.
The Gong Show Episode – Andy’s Last Show!
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.
The Gong Show Episode – My Square Metre w/ Adrian Biada
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.
The Gong Show – Pilot Restaurant
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.
The Gong Show – Business Growth w/ Johnny Di Francesco – 400 Gradi
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.
The Gong Show – Business progression & South Coast food culture w/ Libby Cupitt
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
The Gong Show – Joel Bickford, Aria
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.
The Gong Show – Veganism w/ Lindsay McDougall
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.
The Gong Show – Sustainable Food Systems with Cal Champagne
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.
The Gong Show – Moonacres Farm w/ Phil Lavers
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.
The Gong Show – Pop-ups & Local Food w/ Brendan Cato
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 […]
The Gong Show – Mental Health w/ Alex Hains
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.
The Gong Show – Wollongong Writer’s Festival: What Feeds You?
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.
The Gong Show – Tradition & Progression
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.
The Gong Show – Update Show 1
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.
The Gong Show – Why hospitality is awesome
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.
The Gong Show – Environment
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.
The Gong Show – Online Reviews
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.
The Gong Show – Something Wild with Daniel Motlop & Shannon Flemming
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 – Women in hospo takeover
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.
The Gong Show – Wild Food
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.
The Gong Show – Pokies
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.
The Gong Show – Licensing
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 – Closing a cafe w/ Sandygoodwich
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 Gong Show – Wage theft
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.
The Illawarra Cookbook: Buena Vista Farm
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.
The Illawarra Cookbook: Levelone
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.
The Illawarra Cookbook: Harbourfront Seafood Restaurant
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.
The Illawarra Cookbook: Earth Walker & Co
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.
The Illawarra Cookbook: 2 Smoking Barrels
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.
The Illawarra Cookbook: Son of a Gun
Stefan Posthuma chats with Andy Burns about coffee culture in Wollongong and the food and coffee at Son of a Gun.
The Illawarra Cookbook: The Throsby
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.
The Illawarra Cookbook: Mountain Range Farm
Stefan Posthuma chats with Mountain Range Farm owner, Lance Carr about community farms and the history of the Mountain Range property.
The Illawarra Cookbook: Delano Coffee
Stefan Posthuma chats with Delano manager Boris Georgiou about the world of coffee and how to keep quality with scale.
The Illawarra Cookbook: The Schoolhouse
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
The Illawarra Cookbook: South Sailor
Stefan Posthuma chats with South Sailor chef/owner Graham Ette about South Coast seafood, processing whole fish and using them for poke.
The Illawarra Cookbook: The Postmans
Stefan Posthuma chats with the team from The Postman’s about their menu development, food in thirroul and making use of Illawarra produce.
The Illawarra Cookbook: Bill & James
Stefan Posthuma chats with chef/owner of Bill & James – Aaron Anderson about seasonal menus and income streams for cafes outside day trading.
The Illawarra Cookbook: Franks n Beans
Stefan Posthuma chats with Franks and Beans chef/ owner Peter Padlan about suburban cafes and poaching perfect eggs.
The Illawarra Cookbook: Flour, Water, Salt
Stefan Posthuma chats with Flour, Water, Salt owner Kirsty Hilkemeijer about their concept, food around Kiama and sausage rolls.
The Illawarra Cookbook: Ruby’s Mt Kembla
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.
The Illawarra Cookbook: Dagwood
Stefan Posthuma chats with Dagwood manager Byron and Chef John about creating atmosphere in a bar, cocktails, and the LA street food inspired menu.
The Illawarra Cookbook: Glenbernie Orchard
Stefan Posthuma chats with Glenbernie orchard owner and farmer – Jo-Anne Fahey about generational farming, value adding, cider, and public engagement.
The Illawarra Cookbook: The Pines Dairy
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.
The Illawarra Cookbook: Mahbrook Organics
Stefan Posthuma chats with Mahbrook Organic farmer Chris Bridger about the challenges of organic farming and the realities of being certified.
The Illawarra Cookbook: Popes Produce
Stefan Posthuma chats with Popes Produce market gardener Sarah Anderson about backyard market gardening in Wonoona.
The Illawarra Cookbook: Kiama Farmer’s Market
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.
The Illawarra Cookbook: Hidden Harvest
Stefan Posthuma chats with Hidden Harvest founder – Berbel Franse about food waste and empowering individuals to make small changes.
The Illawarra Cookbook: Green Connect
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.