Life On the Pass

In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementing robotic grills for charcoal flavours.

In this episode, we delve into the culinary journey of Tom Gorringe, the esteemed head chef at Aria, Sydney's iconic dining destination. From his humble beginnings at the age of 15, Tom shares his passionate voyage through the kitchens of Australia and Canada, under the mentorship of culinary giants like Joel Bickford and Brent Savage. His dedication and unique approach to cuisine have led his teams to win prestigious culinary awards and gain recognition in dining guides, notably at The Gantry. Now, at the helm of Aria, Tom discusses his commitment to excellence, his mission to refine his culinary creations continually, and his dedication to supporting Australian farmers and producers. Join us as Tom reveals his philosophy towards crafting simple yet extraordinary dishes that exceed diner expectations, reflecting his journey from an eager apprentice to a visionary chef at the forefront of Australia's culinary scene.

In part 2 of our latest podcast, we continue our conversation with Jack Stuart, the chef and owner of Blume restaurant. Jack shares his journey from honing his skills in prestigious Michelin-starred restaurants across Europe to establishing his acclaimed restaurant in Queensland. We explore several key themes, including his culinary ethos centered on creating delectable dishes, the unique and personal dining atmosphere at Blume, and the hurdles of operating a restaurant in a rural setting. The discussion also touches on current industry trends, such as improving work-life balance and coping with staff shortages. Finally, Jack offers his perspective on the evolution and future of upscale dining in Australia. 

In our latest podcast we catch-up with Jack Stuart, chef and owner of Blume Restaurant in Boonah, Queensland. It covers his journey into cooking, working overseas at renowned restaurants like L'Enclume and Rogan & Co in the UK, opening his own restaurant Blume focuses on hyperlocal ingredients, and recent challenges launching a second more casual venue at the local bowls club.

In part two of the interview with Chef Lennox Hastie, owner of Sydney's Fire Door restaurant, we delve into his culinary journey. He shares his experiences working at El Celler de Can Roca, the impact of the Chef's Table Netflix episode, and his commitment to sustainability. Lennox also discusses Australia's barbecue culture, his admiration for innovative chefs, and his passion for mountain climbing adventures.

In our latest podcast we chat with chef Lennox Hastie, owner of the wood-fired restaurant Firedoor in Sydney. Lennox discusses his background and culinary journey working with fire across different cultures, the process of opening Firedoor using custom wood-fired equipment, insights on cooking techniques and managing intense heat sources, his writing work sharing fire cooking wisdom, the role of quality ingredients and understanding flavor profiles of diverse wood types, the importance of forging connections with producers and respecting ingredients, aiming to capture peak seasonal moments in the transformation from raw to cooked, and hopes for broader understanding that fire cooking can suit any cuisine or ingredient if done properly.

In part two of our series, Cameron, head chef of Maples and Public House, dives into transforming classic pub dishes into seasonal, local cuisine. He shares techniques such as fermenting, pickling, and preserving to elevate flavors. Embracing whole ingredients and forging bonds with local farmers are his priorities, despite facing resistance from regulars accustomed to traditional fried food. Cameron aims for a delicate balance—challenging palates while offering familiar options like burgers. His philosophy centers on ingredient quality, even down to using specific spoons for tasting mashed potatoes. Tune in as Cameron highlights the significance of proper seasoning and recommends culinary inspirations like Dan Barber.

In this episode Cameron Matthew discusses role as head chef of Mapleson Public House, a 112 year old pub in the Mapleton area. He talks about the history of the pub, acquiring produce from the nearby Falls Farm, and his plans to renovate the space into separate dining areas. Cameron emphasises using local, seasonal ingredients and taking a regenerative hospitality approach focused on sustainability and work-life balance. He shares his perspective on redefining fine dining to be less formal while maintaining high standards. Other topics include reducing lengthy menus, training staff on communication and stress management, and getting chefs out of the kitchen to connect with guests. Cameron aims to create an engaging work environment and build a legacy by teaching core values like empathy, patience, and constant improvement.

In part two of out podcast with Corey Costelloe we delve into his journey as an executive chef at Rockpool. Sharing insights from working with culinary legends like Michael McMahon, emphasising lessons on restaurant operations. Corey takes pride in mentoring aspiring chefs, emphasising the importance of quality ingredients and culinary experiences. Notable points include his extensive experience cutting over 900,000 steaks, his love for restaurants like Bentley and Spice Temple, and the changing landscape of late-night dining due to Sydney's lockout laws. The discussion highlighted the value of fast-food chain experiences for young chefs and Rockpool's 15-year success. Notably, the creation of the 36 Salad from leftover steaks and Costello's focus on mentoring future chefs to appreciate fine dining.

In this podcast episode features Corey Costello, the Executive Chef of Rockpool Dining Group, overseeing 10 Australian restaurants. He began his journey 14 years ago at Rockpool Bar & Grill in Sydney, rising through the ranks and now managing budgets, menus, and teams across the country. Corey discusses the evolution of the restaurant industry, dining precincts in Sydney, changing chef culture, and staff management challenges. Corey reflects on his early training under Neil Perry, emphasising learning by doing. This episode also covers managing multiple restaurants, charcoal cooking, and his vision for bringing luxury back to dining.

In the second part of our podcast with Tim Scott we begin by him discussing starting the restaurant Joy with Michael Fox. They did everything themselves in the beginning. When COVID hit, Tim went back to work in trades like roofing and plumbing. He then formally presented a business proposal to Michael to start a new restaurant, Exhibition, which Michael was excited about. At Exhibition, Tim focuses on fostering a positive and healthy work culture, checking in regularly with staff on their motivations and growth. He sees his role now as a creative developer, designing the full restaurant experience beyond just the food. When discussing the industry, Tim said chefs' rights and lifestyles have improved with more open communication, but some are overreaching with salaries and job titles despite inadequate qualifications, which causes issues when the economy declines. He did much of Exhibition's renovation himself to save on labor costs.Tim recommends chefs Steve Hariy, Federico Zanallato, and Björn Franzén as leaders consistently innovating and growing their restaurants and teams globally. He aims to turn Exhibition into an institution where chefs grow and move on to open their own successful restaurants. Tim is passionate about creating exceptional dining experiences through food, service, ambiance and continual growth.

Join us on our latest podcast as we dive into the incredible culinary journey of exhibition chef Tim Scott. From his humble beginnings at McDonald's to crafting a personalised restaurant experience at Joy, we'll explore his path through renowned restaurants, small-scale ethical producers, and his dedication to sustainability. Discover the art of systematic cooking for volume and the magic of Asian flavors. Tim's insights on hiring, longevity, and realistic career growth will inspire you. Don't miss this episode as Tim shares his mission to showcase small ethical producers across the culinary world.

Jeremy Fenech catches up with Spice Temple Executive Chef Andy Evans, reminiscing on Andy's career, changes to the industry over the last 20 years, whilst giving insight into Andy's incredible knowledge of regional Chinese cooking.