Paper, Scissors, Stock.

In today's episode of Paper Scissors Stock, our guest is Alex Turner — Head Chef at Kith in Nedlands.Alex's path here has taken him from washing dishes at Domaine Chandon in the Yarra Valley at sixteen, through Canada, Sweden, and most recently London — where time in a Michelin-starred kitchen gave him a firsthand look at the very real human cost that can lie behind those coveted stars.It was a subsequent role at Brunswick House that restored his faith in the industry and set him on the path back to Perth.He's been back since last September, and there is plenty in the works at Kith.

Today's guests are the duo behind one of Margaret River's most loved food stories. Rob Webster and Jess Waldron are the founders of Normal Van an American inspired burger joint that started life as a food truck in 2020 before becoming a bricks-and-mortar venue on Bussel Highway just three years later. Rob grew up in Toronto cooking in Canada's best restaurants, with time spent in Italy and London before making the move to Australia with Jess. Jess is also a small batch wine maker, running her own mimimal intervention label. After working at places like Pierro and Vasse Felix, she continues her passion for wine through Normal Van. Together they share their story behind the Van, the move to bricks-and-mortar, making everything from scratch and their passion for regenerative produce, collaboration and building energy in the Margaret River food scene.

James Cole Bowen is a chef whose career has been shaped by trust, creativity and the kitchens that backed him. James had just taken out Best Bar Dining at The Corner Dairy where he was given the reins of the menu by Tom and Sam Hart, when he made the jump to open Gibney as head chef. That win and the strong relationships built at The Corner Dairy set the tone for what came next.But the story had long history before then. James had cooked at Le Rebelle, Lulu La Delizia, and in Melbourne, but it was the time at Amusé that truly shaped the chef he is today, and we’ve loved talking to him about it in the podcast. Now part of the Kailis Group alongside George, Nina and the wider team, James has helped guide Gibney through its opening journey all the way to Restaurant of the Year, and now into its second summer.

On today's episode, we are joined by Bac Pham, the creative force behind North 54 in Leederville. After apprenticeships at Crown and stints across Perth hotspots like Petition, Besk and Vinotto, Bac launched North 54 as a pop-up series in late 2023 with mate Drew Dawson. What started at Arrival Hall evolved through venues like The Doubleview Bowling Club into a permanent spot serving tight, nostalgic Vietnamese-inspired bahn mi and noodle bowls with Northern flavours and Thai twists.

Today's guest is a chef who proves that great food doesn't have to live behind white tablecloths. Jacob D'Vauz is chef-owner of Special Delivery and Magnolia BBQ. He has cooked at Rockpool, Madalena's and even for Sir Paul Mcartney, but a defining moment came when he took over the kitchen at the Doubleview Bowling Club. Burntout from working three jobs seven days a week, Jacob stepped back from big kitchens to focus on creativity, family and accessibility. What followed were packed-out dinner services that rewrote the rules of bowls club dining. Now that ethos lives on through Magnolia BBQ - a pop-up at Modus Coffee in Victoria Park, alongside his role overseeing the menu at Elgin Wine Bar in Ho Chi Minh City in Vietnam. This is Jacob D'Vauz and the story of cooking with culture, care and purpose.

In the studio today is Lachie Bisset, one half of the visionary team behind Perth's iconic North St Store, Wards Dining, Little Loaf and a growing bakery empire dedicated to making exceptional food accessible to all. Partnering with Craig, Lachie has built a community-focused brand with their venues serving as beloved hubs for their legendary baked goods and unpretentious, high-quality fare. We explore Lachie's unique approach to what makes great hospitality and talk about his early love for food and all that's wholesome.

In this episode, we're joined by Sophie Johnston, sommelier at the State Buildings, whose journey into hospitality is as vibrant as the wine she champions.Originally studying architecture, Sophie pivoted to hospitality, honing her barista skills in London and New York before returning to Perth to open Daphne Cafe. She then went on to restaurant service where her passion for unique wines flourished.Now working with WA Good Food Guide Wine Awards Co-Chair Emma Farrelly across State Building's venues, Sophie brings her expertise and love for wine to elevate Perth's dining scene.

In this episode, we sit down with Pieter Lottering, the new owner of Harvey Cheese, who traded mining for cheesemaking two years ago. Since taking the helm, Pieter has elevated the legacy of founders Robert and Penny St Duke, who began crafting small-batch cheeses in 2002. We explore Pieter’s passion for local, high-quality WA cheese and Ha Ve’s plans for a new outpost.

In this episode, we sit down with Alex Gonzalez, one half of the passionate duo behind La Tortilla. He shares how the time-honored technique of nixtamalisation—cooking maize with lime or ash—unlocks the true health benefits of corn and the digestibility of tortillas. Alex also shares some handy tips on how to best use tortillas across a range of cooking techniques and his personal favourite way to use this versatile weapon in the kitchen.

In this episode, we sit down with Rene Breuer from Jingili Olive Oil, one of Australia’s largest olive oil producers, commanding 2.5% of the nation’s market. From humble beginnings in 1999, Jingili has grown into a powerhouse with two sprawling groves. We dive into the artistry of blending different varieties to create Jingili’s award-winning Extra Virgin Olive Oil. Rene will share the secrets of their “Tree to Table” philosophy, from on-site cold-pressing to their meticulous small-batch Reserve Parcel selection. This is a rich conversation about tradition, innovation, and the pursuit of liquid gold!

In this delicious episode, we sit down with Clement, the passionate French chef behind L’Atelier Gourmet Foods. Clement is a rising star in artisanal charcuterie who fell in love with Australia on a working holiday visa from Versailles. On this episode he shares his journey of turning a side hustle into a thriving business.

On this episode, we sit down with Australian cricketing legend Adam Gilchrist and his wife Mel to explore their new passion project: El Arquero - a small-batch, artisanal tequila. We dive into the dynamic of working together as a married couple, their journey so far working on this super premium product and how they’ve found working with the hospitality industry to introduce their range. This is a spirited chat about family, tradition, taste, and tequila!

In this episode, we sit down with David Moulton, Chief of Winemaking and Viticulture at Cape Mentelle, one of Margaret River’s pioneering wineries. With a career that began in vineyards at 18, David has shaped Cape Mentelle’s legacy since 2014, building on the vision of founder David Hohnen. We’ll dive into the evolution of the vineyard, Dave’s top picks in his charming hometown of Cowaramup and their exciting participation in Pair’d Margaret River this year at both the Grand Tasting and the exclusive International Cabernet Tasting at Cape Mentelle.

From his childhood on Western Australian beaches to washing dishes in City Beach and mastering the art of wood-fired cooking, Dave Pynt has carved a fiery path through the culinary world. After honing his skills under luminaries like René Redzepi, Tetsuya Wakuda, and Fergus Henderson—and engineering his own DIY BBQ—he went on to ignite his own flame with Burnt Ends in Singapore, a modern Australian barbecue hotspot renowned for its custom-built wood-fired oven and daily-changing menus.We talk about his recently released cookbook, which dives deep into the techniques and stories behind the smoke, and what it’s been like to build one of Singapore’s most exciting dining destinations.

In this episode, we are joined by Alex Cartlon—a seasoned journalist with nearly two decades of experience and one of our favourite writers at WA Good Food Guide. She’s the Oceania Academy Chair for the World’s 50 Best Restaurants, overseeing the voting process for Australia, New Zealand and the Pacific Islands and brings a wealth of experience to the guide in WA. In our discussion, Alex shares her top picks from the newly released World’s 50 Best Restaurants list and we talk about what she believes is the magic ingredient to exceptional service as well as so much more.

Richard Overbye’s culinary journey has taken him from Perth to the heights of global fine dining with stints at three Michelin-starred restaurants and as head chef at Melbourne’s acclaimed Amaru. Back in Perth, he contributed to esteemed establishments like Restaurant Amuse and Wildflower and in 2023 led the Superglou pop-up at Modus. More recently, inspired by his wife, Grace, Richard co-founded Angelwood Pies in Leederville. This venture is a nostalgic homage to classic Aussie bakeries offering pies like corned beef roast, snapper curry, all encased in buttery pastry. Richard’s story is exciting and inspiring.

In this episode, we sit down with Elliot Moore—one of the driving forces behind one of Perth’s most beloved venues and WAGFG Pub of the Year, Besk.Elliot takes us behind the scenes of how it all began, his partnership with Ben, and what Besk means to the West Leederville community. We also dive into the venue’s deep connection with winemakers, brewers, and producers through takeover events, collaborations, and the Besk Mates series—and chat about the exciting new Mane Liquor store in Bicton and the dynamic hub it’s part of.

From the streets of central London to the rolling hills of Italy, Drew Dawson has had a journey filled with twists, risks and reinvention. After leaving school to join the army, he traded combat boots for kitchen whites, completing his apprenticeship at The Ned London and often working for free in Michelin-starred restaurants to gain experience. After landing in Perth, he became head chef at Peggy's, opened Lola's and launched the acclaimed pop-up, Off Licence. Most recently, he set up Off Licence at Beaconsfield Wine Bar for the summer—and it was a hit. This is a story of grit, hustle and the pursuit of something great.

From forensic anthropology to fine wine, Nina Throsby has taken an unexpected path to becoming one of the country's top sommeliers. A two-time West Australian Good Food Guide Sommelier of the Year, she now leads the wine program for Kailis Hospitality Group, curating lists that tell the story of producers and terroir. Today, she joins us to talk about the art of wine, the philosophy behind Gibney’s list, and how a side job in hospitality turned into an award-winning career.

In this episode, we dive into the world of real bread with Mark Taylor, the owner of Miller + Baker, who takes a thoughtful, hands-on approach to every loaf he bakes. Mark’s path to baking wasn’t a straight line. Originally an environmental scientist, it was during his time in Copenhagen that he discovered his true passion. Inspired by Danish bakeries that milled their own flour or sourced directly from farms with mills, Mark spent four years perfecting his craft in Denmark before bringing that knowledge home. We chat with Mark about his journey from science to sourdough, the beauty of fresh-milled flour, and what truly makes great bread.

From London to Japan, the Middle East to the Caribbean, Scott Bridger has built a globe-spanning career before putting down roots in WA. As the executive chef and co-owner of Bib and Tucker—along with stints at Pogo, Goody Twos, and May St Larder—he’s made a name for himself championing the best of seasonal, local produce under the ‘love your locals’ ethos. When he’s not in the kitchen, you’ll find him fishing, diving, and embracing everything the West Australian coast has to offer. On the episode, we talk food, travel, and the magic of Shore Leave.

Today we caught up with WA Good Food Guide Editor Max Brearley; we talked about his first jobs in hospitality in England, early years dining out with his dad, how the fine casual dining movement influenced his career into food writing, mental health strategies and starting meaningful conversations with grown men. And yes - we delved into Food and Drink Guides, why we love them and what WA Good Food Guide, our shared passion stands for.

The innovative mind behind the much loved Peggy’s and Lola’s in Fremantle joined us on the podcast today. We chatted golf, learning from mistakes,  cheap and cheerful Chinese, family rituals and the power of creative collaboration in partnerships. Let’s get cracking with chef and operator Harry Peasnell.

Today we caught up with Jay Albany, founder and fearless leader of West Australian regenerative farming company Dirty Clean Food. We talked about Jay’s career from start-ups, to Wall Street, to now working closely with farmers and innovative soil practices from Manjimup to Magaret River way up to the north of our beautiful State.  Dirty Clean Food provides the highest quality of regenerative farming products like locally-sourced meat, seafood, fruit and veg, all available to the public in WA in restaurants and through home delivery. It’s an innovative and brave brand, so tune in to find out more.

In this episode we caught up with Jerry Fraser, the undisputed oyster king of Western Australia. We've long admired Jerry's commitment to the West Australian hospitality industry and his deep appreciation of provenance, produce and people. We were lucky enough to find out just how many oysters he's shucked over the last forty years (a lot!), growing up in the mountains of Peru and his naughty English boarding school days.

Today we caught up with Chris Caravella from Testun and THREE COINS TRATTORIA. Chris is one of the industy's most innovative, quirky and fun hospitality operators in Perth. We talked about his vision for Testun and Three Coins, how he enjoys spending his time when he's not at work, and much more.

On today’s episode of Paper, Scissors, Stock we are joined by Howard Park’s Chief Winemaker, Nic Bowen. Nic talks to his childhood living in the Great Southern, and his former life as professional triathlete. Nic delves into his very personal journey in the world of winemaking and the evolution of the Howard Park brand.   This episode was sponsored by Howard Park's Jeté sparkling collection, which was crafted under the masterful hands of today's guest: Howard Park's Chief Winemaker Nic Bowen. Sourced from the winery's finest vineyards in South West WA and made using meticulous winemaking techniques, the Jeté collection honours the family winery’s long-standing affinity with the arts and ballet careers of owner Jeff Burch’s siblings. Pick up a bottle of Jeté today from howardparkwines.com.au, the Good Grocer Cellar or your local liquor store. Please remember to drink responsibly.

Joining us today is Justin Scarvaci, Executive Chef of Vinotto and 2024 WAGFG New Restaurant of the Year, Yiamas. Justin shared with us his story from growing up in Kalgoorlie to working in Michelin star restaurants in London and back to Perth where he discovered his love for the 80km run.

Today we are joined by Ben Wood, Bar Manager of The Corner Dairy and panellist for the 2024 WAGFG Wine Awards & Festival. We had a deep, honest, and thoughtful conversation around growing up in Dubbo and his relationship with alcohol.  He shared his personal journey to come at peace with his new life in Perth and the venues that continue to inspire him.

Today, we went back in time with Chef Melissa Palinkas from Young George and Ethos Deli + Dining Room and did a deep dive on movies of the 90s, being in the right place at the right time, career mentors and spoke to her efforts in supporting small producers. 

Today we catch up with much loved butcher and member of the Northbidge Community, David Torre. We heard the incredible story of the establishment of Torre Butchers, the importance of family to David and spoke to the crucial aspect of culture within a business.  

On today’s episode of our WAGFG Podcast, Paper, Scissors Stock, we sat down with the State Buildings Director of Wine and Beverages, Emma Farrelly.   Emma reflects on the evolution of the sommelier gender balance, juggling long work hours with motherhood and explores what separates the art of hospitality to service. The chat is warm, insightful and populated with little gems that the industry and public alike can relate to; this episode is one of our favourite podcasts yet.  

Today on Paper, Scissors, Stock, we sat down with butcher turned restaurateur, Gavin Olsen of Olsen Butchers and Nextdoor. Gavin shared tales of his childhood spent growing up in the Perth Hills and in the family butcher business, falling in love with the hospitality industry, putting out (actual) fires, and finding his dream chef.

Today we caught up with the formidable Blaze Young from Nieuw Ruin and Edward & Idas. We chatted about her mentors and the part that they've played in her career, her pragmatic approach to life, and the double-edged sword of having an unrelenting drive for success.

In this week's episode, we catch up with West Australian pasta master Paul ('Sal') Salmeri, owner of Sal’s Pasta Deli in Cottesloe. Sal chats about his time in the Navy,  moving to experience culinary school in Florence and shares the lessons that can be derived from leading with a positive attitude.   

In our second episode, we catch up with Sofika Bolton, Chef at Sonny's Bar in Mount Hawthorn. Sofika chatted about her career which started by washing dishes, her prep list for her day-off and her musical background.

For our first episode, we sat down for an in-depth chat with Joel Valvasori, the chef behind Perth’s Lulu La Delizia. Joel candidly shares his personal evolution as a chef and business owner, riding the trials and tribulations of perfectionism and the importance of balance and intent outside the restaurant.