Skip to content
PodParley
FoodRadio podcast artwork

PODCAST · business

FoodRadio

by Food Radio

Welcome to FoodRadio - Your easy way to keep up to date with the food service industry with chef interviews, business inspiration, food trends, industry news, product spotlights… hosted via our interactive e-magazine: www.foodservicerep.com.au

Publisher-supplied feed metadata · PodParley refreshed Jan 5, 2022 · Source feed

Subscribe · 0 Bookmark

Episodes

  1. MY JACKET - EP1 - Mac Worley

    Mac Worley is a chef with nearly a decade in hospitality and a deep passion for storytelling. His writing is shaped by kitchen culture - the pressure, the creativity, the human connection, and the small, overlooked moments that make up a working life. He is drawn to honest, immersive writing that...

  2. EP15: Virtual Restaurants - Greg Rips, Third Wave BBQ

    We speak with entrepreneurial foodservice business owner Greg Rips, one of the pioneers of the virtual kitchen concept in the Melbourne market. Greg’s primary brand is Third Wave BBQ, which was established in 2010 and has built its reputation on offering an authentic American barbecue menu,...

  3. Culinary Passport: S3EP6: Neil Abrahams

    In his role with the Australian Culinary Foundation - and as a member of two Australian Culinary Olympic teams in 2004 and 2008 Neil Abrahams is a well known name to many in the Australian foodservice industry, but seven years ago he decided to pursue his career overseas.

  4. EP14: Leadership in the Kitchen

    What makes an inspiring hospitality leader? What are the key skills you need and to what extent are these learnable vs innate? How important is mentoring in building leadership credentials and how do you find the right mentors for you? To find out the answers to these questions and more…

    more

  5. INSIDE FOODSERVICE - EP13: Penalty Rates

    Hospitality industry advocates are once again voicing frustration over Australia’s penalty rate system and its impact on small operators. In this episode, Central Coast restaurateur Sean Grobbelaar shares the realities of running a small hospitality business under current wage structures — from...

  6. Ep12: AI Tech in Foodservice

    In recent years the rise of Artificial Intelligence has rapidly accelerated the pace of technological change – its impacts are being felt across multiple industries and foodservice is no exception. In this issue we look at two innovative uses of AI in foodservice – the Botinkit robot chef and the...

  7. The Culinary Passport S3EP5 - Alice Adams Carosi

    From Melbourne to Rome, Alice Adams Carosi has built a culinary life blending food styling, teaching, and foraging — turning passion for local produce and sustainability into a creative journey across cultures.

  8. The Culinary Passport S3EP4 - Barry D'Arcy

    How do you fancy working on a super yacht owned by a billionaire? That’s the life Australian chef Barry D’Arcy enjoyed for over 20 years, a life which took him around the world to many exotic spots.

  9. EP11: How can we attract more apprentices to the industry?

    The hospitality industry is facing ongoing challenges in attracting apprentices, with many professionals calling for a re-think of traditional training models. We speak with two industry professionals who highlight the need for modernised programs that reflect today’s workplace realities, from...

  10. INDUSTRY SPOTLIGHT: Terry Seremetis

    Introducing our new series: Industry Spotlight, where we explore the backgrounds of leading Australian Foodservice professionals. In this episode, we speak with Terry Seremetis, who was instrumental in shaping Australia's world-leading coffee culture by introducing the "barista" to the Australian...

  11. The Culinary Passport S3EP3 - Justin Jennings

    Justin Jennings stands as a remarkable culinary force—transitioning from an award-winning Australian chef to an internationally recognised restaurateur bringing a taste of modern Australia to the heart of Lisbon.

  12. EP10: The importance of Food Safety Culture

    Despite Australia’s Food Safety Standards requiring foodservice businesses to implement training, conduct food safety supervision and show evidence of safe practices, our foodborne illness rates remain high – with foodservice and food retail overrepresented in outbreak data. We speak to two...

  13. Inside Culinary Care | EP 1 - David Martin & Harry Shen

    EPISODE 1: "Every Bite Counts" We speak with David Martin, Hotel Services Manager and Executive Chef Manager for St Vincents Care NSW and VIC - and Harry Shen, Head Chef for St Vincents Care in Kew about their new approach to raising the standards of food in Aged Care offering a culinary standard...

  14. EP9: Raising the Bar in Aged Care Dining

    As Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care, Chef David Martin is passionate about raising the standard of aged care cuisine. We speak to him about his journey from fine dining to aged care and his focus on delivering high quality food that also meets...

  15. The Culinary Passport S3EP2- Paul Gordon

    Originally from Sydney winemaker Paul Gordon has lived in the South of France since 2008 where he and his wife Isla, own and run Domaine La Sarabande, a boutique winery in the Faugères appellation near the commune of Laurens in the Occitanie region. Full Episode Notes:...

  16. EP8: The impact of new Australian packaging regulations on Foodservice

    Major change is on the way to Australia’s packaging regulations – and this is set to impact both food suppliers and foodservice end-users. The Federal Government is coordinating an effort to bring in new legislation across Australia’s states and territories: in place of voluntary codes of…

    more

  17. The Culinary Passport S3EP1 - Andrew Cuthbert

    In this special edition of FoodRadio’s — The Culinary Passport — we speak to Andy Cuthbert who’s become the first Australian to be elected president of The World Association of Chefs’ Societies. Currently GM at Jumeirah Group Dubai he brings over three decades experience to the role and will be...

  18. The Culinary Passport S2:EP4 - Josh Nicholls

    From Hungry Jacks to catering for athletes. Listen to Josh Nicholls' interesting entrepreneurial culinary journey that has led him to Niigata, Japan.

  19. How to retain good staff in the hospitality industry

    We speak to three well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can play and the outlook for the broader hospitality sector.

  20. The importance of showcasing Australian produce on the Menu

    Showcasing Australian produce on menus may often be more expensive, but as we discover ‘local is best’, and even in tough economic times customers are prepared to pay for it.

  21. The Culinary Passport S2:EP3 - Mick Bolam

    Mick Bolam began his career in rural NSW but since then his culinary passport has taken him to many places. We caught up with him in Hong Kong where after a long day in the kitchen he likes to relax with his staff enjoying Under Bridge Spicy Crab in Causeway Bay.

  22. The Culinary Passport S2: EP2 - Sam Aisbett

    Follow the truely inspiring journey of Sam Aisbett, a Michelin star chef who has made his way from humble roots in Airlie Beach, in Far North Queensland to the cutting edge of fine dining in Vietnam's Ho Chi Minh City.. and what a journey he has had along the way.

  23. Unlocking Leadership in Hospitality

    Unlocking potential and aligning common goals are the key to effective Hospitality leadership. We get the views of three seasoned industry professionals; Martin Probst, Amanda Fuller and Glenn Flood.

  24. How to secure cost efficiencies in your foodservice operation

    When it comes to securing cost efficiencies, chef Gary Johnson uses the analogy of flying an aircraft – if you increase the altitude, you have to cut back on the fuel; there are lots of dials and gauges and any adjustment influences other aspects of flight.

  25. The Culinary Passport - S2: EP1 - Matthew Helm

    Even if you've never been to Singapore, you will no doubt recognise the 5-star Marina Bay Sands. With its 3 hotel towers topped with a 200m high observation deck and infinity pool, it has transformed the city's skyline and lives up to its claim: 'A world like no other'. Matthew Helm is the…

    more

  26. Sustainability in the Healthcare Sector - Renae McBrien

    To learn more about how sustainability and waste reduction strategies are being implemented in hospital kitchens and how they tie in with the overall commitment to building greater sustainability into the healthcare system, we spoke to Renae McBrien, Clinical Lead for Environmental Sustainability...

  27. The Culinary Passport - EP4: Roy Ner

    Well known Australian Chef, Roy Ner (Nour, ARIA & Za Za Ta) shares his culinary journey which has led him to one of the premier areas of London's West End with his latest venture, Jeru in the heart of Mayfair. == Episode proudly sponsored by Bega Foodservice ==

  28. The Burnt Chef Project

    Alan Tompkins is an Australian ambassador for The Burnt Chef Project – a non-profit social enterprise established in 2019 to help eradicate the stigma associated with mental illness in the hospitality profession and make it healthier and more sustainable. We spoke to Alan to find out more about…

    more

  29. The Network: EP:2 - Damon Venoutsos

    From humble beginnings New West Foods is now one of the leading food supply and food distribution companies in Western Australia. Managing director, Damon Venoutsis, speaks to Foodradio about the past, the present and the future

  30. The Network: EP:1 - Sebastian Galipo

    In 2023 Galipo Foods celebrated 40 years in business.From humble beginnings in a garage on the outskirts of Adelaide, founder and owner - Sebastian Galipo - has built one of the Australian foodservice industry’s biggest distributors, making him the ideal candidate to be the first guest on the new...

  31. The Culinary Passport - EP3: David Stevens

    Originally from Brisbane, David Stevens shares his culinary journey which has taken him to many interesting places. He attributes his success to working with good people and being involved in the day-to-day. David, is currently the Group Executive Chef of the Wolseley Hospitality Group in the UK....

  32. The Culinary Passport - EP2: Brayden Davies

    Brayden Davies is an Australian in his mid 20’s who’s currently sous chef at The Angel at Hetton, a one star Michelin restaurant which is widely regarded at the UK’s original gastropub. Situated in Skipton, the gateway to the Yorkshire Dales, the ancient inn has origins which date back to the…

    more

  33. The Culinary Passport - EP1: Scott Hallsworth

    Scott Hallsworth is a chef, restaurateur and author well known in London and Australia where he’s launched some ground-breaking establishments. He owns The Freak Scene restaurant in partnership with Australian comedian, radio and TV presenter, Adam Hills, in Parsons Green. == Episode proudly...

  34. Simplot Foodservice | The Bottom Line | Ep19: Aussie chefs going for Gold

    Australia's Culinary Olympics teams: taking on the world Senior Squad Captain Andrew Ballard, Youth Squad Captain Amber Heaton and Team Manager Pat O'Brien gives us an insight into the challenges our competitors are set to face head-on.

  35. Simplot Foodservice | The Bottom Line | Ep18: Challenges of Venue Catering Post-Covid

    Now that lockdowns are thankfully just a bad memory, we caught up with three chefs working in the venue catering space to find out what changes Covid has wrought and how customer expectations are being met in the current operational environment of staff and skills shortages.

  36. Simplot Foodservice | The Bottom Line | Ep17: Boomerangs

    One way of tackling the current staffing shortages in the hospitality sector is to encourage older people to come out of retirement and back into the workforce, if only for a few shifts per week.

  37. Simplot Foodservice | The Bottom Line | Ep16: Frontier Chef Part 4

    In this latest instalment of our Frontier Chefs series, we look at Sodexo’s industry-first apprenticeship program, Art of Food, which gives participants the chance to attain a Certificate III in Cookery through practical training on Sodexo remote sites across Western Australia’s energy and...

  38. Simplot Foodservice | The Bottom Line | Ep15: Labour Shortage Crisis

    In this episode we speak to 3 industry professionals about the big hangover from covid; the on-going labour shortage crisis.

  39. Simplot Foodservice | The Bottom Line | Ep14: Planning the post-covid menu

    Adaptability has been the key to survival during Covid, and in this post-Covid environment more changes are having to be made to ensure ongoing profitability. To find out more about planning the post-Covid menu we spoke to Gary Johnson, National Executive Chef for ALH Group.

  40. Simplot Foodservice | The Bottom Line | Ep:13 - Gary Kennedy

    To find out more about how the events of the past two years have raised awareness of the importance of food hygiene and safety, we spoke to food safety consultant, trainer and auditor Gary Kennedy from Correct Food Systems.

  41. Simplot Foodservice | The Bottom Line | EP:12 - Belinda Clarke

    In this episode we speak with Belinda Clarke, Chief Operating Officer of the Restaurant & Catering Association.

  42. Inside Foodservice | EP:2 - Social Media in Foodservice

    EP 2: How to ensure you are using social media to its maximum potential. This episode is packed full of information and ideas from 5 very interesting experts on the topic. In this episode: Fabian Folghera - Banksia Tree Cafe & Restaurant, Port Adelaide Melissa Goffin - Red Gum BBQ, Mornington...

  43. Simplot Foodservice | The Bottom Line | EP:11 - Women in Hospitality

    Simplot Foodservice | The Bottom Line | EP:11 - Women in Hospitality by Food Radio

  44. Inside Foodservice | EP:1 - The Elephant in the Room

    A brand new series on FoodRadio. Each programme will look at an industry issue. For the first episode, we’re kicking off with ‘ the elephant in the room’… how Omicron affected the Christmas/New Year period and the prospects for the industry around the country in 2022.

  45. Simplot Foodservice | The Bottom Line | Ep:10 - Young Chefs Today Part 2

    In the second part of our series we talk to two young women who both have extensive experience in the competitive arena - Amber Heaton from the Star Gold Coast and Sarah Jones from the National Wine Centre, Adelaide.

  46. SPC InTouch with Chef Peter Wright | Episode 4 | Scott Pickett

    In 2011 Scott Pickett took the plunge and opened his own restaurant, The Estelle in Northcote which went on to build an enviable reputation. In the ten years since then, his restaurant group has grown to encompass seven venues across Melbourne. Scott shares with us the story of how he made it...

  47. SPC InTouch with Chef Peter Wright | SPECIAL EPISODE | Peter Wright

    SPC InTouch host, Peter Wright has recently been announced Pacific Rim Continental Director for World Chefs. We caught up with him to find out what he plans to bring to the new role.

  48. SPC InTouch with Chef Peter Wright | Episode 3 | Andreas Gober

    Austrian-born chef, Andreas Gober's career has taken him all over the world. Looking back on his diverse career, Andreas believes the key to his success has been his willingness to constantly innovate and stay open to new experiences.

  49. Simplot Foodservice | The Bottom Line | EP:10 - Young Chefs Today

    The on-going covid lockdowns, and the prospect of them continuing for months to come, has underscored the uncertainty facing many in the foodservice sector. We spoke to two young chefs to get their perspective — Billy Fox, The Australian Culinary Youth Team captain, and also the Youth Chef...

  50. Simplot Foodservice | The Bottom Line | EP:9 - The Future of Kitchens

    Setting up a kitchen in a foodservice business is an expensive and complicated process. We speak with John Walther Thomas from Sangster designs about what to think about, the pitfalls and background knowledge behind deciding what works best for your foodservice business.

Type above to search every episode's transcript for a word or phrase. Matches are scoped to this podcast.

Searching…

We're indexing this podcast's transcripts for the first time — this can take a minute or two. We'll show results as soon as they're ready.

No matches for "" in this podcast's transcripts.

Showing of matches

No topics indexed yet for this podcast.

Loading reviews...

ABOUT THIS SHOW

Welcome to FoodRadio - Your easy way to keep up to date with the food service industry with chef interviews, business inspiration, food trends, industry news, product spotlights… hosted via our interactive e-magazine: www.foodservicerep.com.au

HOSTED BY

Food Radio

Produced by FoodRadio

CATEGORIES

business

Frequently Asked Questions

How many episodes does FoodRadio have?

FoodRadio currently has 50 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.

What is FoodRadio about?

Welcome to FoodRadio - Your easy way to keep up to date with the food service industry with chef interviews, business inspiration, food trends, industry news, product spotlights… hosted via our interactive e-magazine: www.foodservicerep.com.au

How often does FoodRadio release new episodes?

FoodRadio has 50 episodes. Check the episode list to see recent publication dates and frequency.

Where can I listen to FoodRadio?

You can listen to FoodRadio on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.

Who hosts FoodRadio?

FoodRadio is created and hosted by Food Radio.
URL copied to clipboard!