『Conversation with a chef』のカバーアート

Conversation with a chef

Conversation with a chef

著者： Jo Rittey
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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
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  • #386 Rob Kabboord | Rühe

    #386 Rob Kabboord | Rühe
    2026/10/04
    I first spoke to Rob Kabboord six years ago, just before COVID upended Melbourne hospitality and changed the shape of the industry. A lot has happened since then. Rob has cooked, travelled, collaborated, co-written a play and, somewhere along the way, made the move to regional Victoria. Now he is part of Rühe alongside sommelier Daniel Saligari in Kyneton, a neo-bistro with a little punk in its bones and a very clear sense of place. I took the train from Melbourne to see him, which turned out to be half the pleasure. Just over an hour out of Southern Cross, then a walk through town in the rain, and suddenly I was sitting in this warm, thoughtful dining room on Piper Street talking to someone I hadn’t properly caught up with in years. We talked about theatre, Burgundy, hospitality, the appeal of neo-bistro, why Rühe looks and feels the way it does, and what it means to build something new in a small town with a big food culture.
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    39 分
  • #385 Sumalee Sae-tang, Manpreet Singh & Chef Sahakorn Sanitmacharo | Ladyboy

    #385 Sumalee Sae-tang, Manpreet Singh & Chef Sahakorn Sanitmacharo | Ladyboy
    2026/10/03
    Once I’d switched off the recorder at Ladyboy, owners, chefs and partners in life Sumalee Sae-tang and Manpreet Singh very kindly brought out some dishes from their Beyond Bangkok menu for me to try. As we talked over the food, Sumalee began to tell me more about how much she loves what she does. I also had the chance to meet Gun, their chef, who is from southern Thailand and is enjoying sharing the food of his own region through the series’ first menu. Sumalee and Manpreet met while studying cookery in Melbourne in 2005 and took over the Richmond restaurant more than a decade later. Sumalee is from Bangkok, and their regular menu draws on the food she cooks at home. Beyond Bangkok gives the team room to explore other regions of Thailand while keeping the dishes their regulars would be very unhappy to lose. The yellow curry, I learned, has survived an attempted retirement. They love working with local suppliers, choosing produce, wines and beers for the restaurant. Sumalee still goes out every Tuesday and Friday to buy the vegetables and herbs herself. She wants to be sure she’s getting the best and freshest, and particularly loves picking out the herbs and chillies. We had talked during the recording about how much a customer’s thank you means to her. Afterwards, hearing her enthusiasm for even the shopping, I was glad we’d had time to keep talking.
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    27 分
  • #384 Jeremy Sutphin Executive Chef | The Ganley Group

    #384 Jeremy Sutphin Executive Chef | The Ganley Group
    2026/10/01
    There’s something very grounded about the way Jeremy Sutphin talks about food. He grew up in the American South around big gardens, smoked meats, family cooking and that wonderful idea of Southern hospitality, where feeding people is simply part of life. Now, 20 years into living in Melbourne, he’s overseeing a growing group of pubs and venues by The Ganley Group, including St Kilda’s Fifth Province, Angus and Bon, Freddie Wimpole’s, The Bay Hotel in Mornington, The Windsor Castle and The Carlton Club. His job these days involves plenty of suppliers, spreadsheets and menu planning, but what really lights him up is still the simple stuff: tomatoes straight from the vine, tending a fire, watching the smoke from his old offset smoker, and the satisfaction of making something delicious from good ingredients.
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    29 分
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