『Conversation with a chef』のカバーアート

Conversation with a chef

Conversation with a chef

著者： Jo Rittey
無料で聴く

今ならプレミアムプランが3カ月 月額99円

2026年5月12日まで。4か月目以降は月額1,500円で自動更新します。

概要

 Ever wondered what goes on in the kitchens of Melbourne’s restaurants? Conversation with a chef gives the back story of our city’s favourite eating spots. This is not a slick podcast, in fact it's pretty rustic. I'm Jo Rittey. I'm a French teacher and food writer and not that great on the technology. What you'll hear is the conversation how it happened, with no bells and whistles. I'll work on that!All rights reserved 社会科学
エピソード
  • #355 Michael Conlon | O'Connell's Hotel

    #355 Michael Conlon | O'Connell's Hotel
    2026/05/05
    When I sat down with Michael Conlon at O’Connell’s in South Melbourne, the paint was still fresh. There’s been a substantial refresh. New carpet, new upholstery, commissioned artworks, and a dining room that feels intentionally set apart. More like a restaurant you arrive at, even though you’ve come through the pub. But the bigger shift is in how he talks about the role of a pub like this: it’s not just somewhere to eat, but somewhere that has to work at different speeds. A quick midweek pint and something more considered on the weekend, all under the same roof. Michael comes from a group that understands pubs from the ground up. He’s worked across venues like Hobson’s Bay Hotel and the Flying Duck, places with their own histories. So, stepping into O’Connell’s isn’t about wiping the slate clean. It’s about reading the room, and the neighbourhood, properly. We talked about growing up on the Gold Coast, baking with his dad, cooking over fire, and the shift from being a good chef to becoming a good leader.
    続きを読む 一部表示
    26 分
  • #354 Matt Forbes Cobb Lane

    #354 Matt Forbes Cobb Lane
    2026/05/05
    I visited Matt Forbes at Cobb Lane’s Yarraville headquarters, where he reflected on the long path from his early years in some of the UK’s most exacting kitchens to building a Melbourne bakery that’s grown from a single 25 kilo bag of flour to seven or eight tonnes a week. He talked about stepping away from restaurant life to create something of his own, and how that hands on, flavour first approach now shapes Cobb Lane’s newest outpost in the CBD, where dough is prepared in Yarraville each morning and baked on site so the smell of fresh bread drifts through the heritage lined space. Alongside shelves of sourdough, five seed baguettes, there are the pastries he loves to make, plus the cult favourites Cobb Lane is known for: peanut butter cookies, carrot cake and all the flaky, buttery things. This was a lovely conversation about instinct, community and the quiet satisfaction of creating something beautiful before the city wakes.
    続きを読む 一部表示
    31 分
  • #353 Apoorva Kunte | The Westin Melbourne

    #353 Apoorva Kunte | The Westin Melbourne
    2026/05/01
    I always enjoy catching up with chefs to hear how they’re going, what they’re learning, and how their craft is evolving. And every couple of years, that brings me back to the Westin Melbourne to sit down with Executive Chef Apoorva Kunte. In the five years he’s been leading the hotel’s kitchens, he’s become known for his curiosity, his generosity with his team, and the thoughtful way he brings creativity, culture, and sustainability into everything he does. This conversation is another chance to check in on his journey; from navigating a post construction, fully revived hotel, to exploring native ingredients, to raising a very adventurous little eater at home. As always with Apoorva, it’s a warm, grounded chat that reflects the kind of chef and leader he’s become.
    続きを読む 一部表示
    32 分
まだレビューはありません