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The Adelaide Show

The Adelaide Show

著者： Auscast Network
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 A weekly podcast recorded in Adelaide that puts South Australian passion on centre stage with a featured guest who joins us each week as a co-presenter to share how they're pursuing their passions. We venture across topics as diverse as history, wine, food, art, music, relationships, critical thinking, health, news, interviews, chat and quizzes. Every single interview, every single show, unlocks insights into what drives people to be doing what they're doing and what keeps them striving. The Adelaide Show is produced by Steve Davis and Nigel Dobson-Keeffe. Please subscribe to our In Crowd list; you get an email each Friday (when we have published a new episode) with an overview of that week's show. Plus, consider joining our Inner Circle; a small group of passionate South Aussies who allow us to pick their brains and gain interviewee suggestions. This podcast began life as Another Boring Thursday Night In Adelaide from episodes 1-79.2025 Auscast Network アート 政治・政府 社会科学
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  • 418 - The AI Rant: A Nuanced Rebellion Against Digital Sleepwalking

    418 - The AI Rant: A Nuanced Rebellion Against Digital Sleepwalking
    2025/08/07
    What happens when a passionate South Australian journalist takes on the biggest technological shift of our time? Steve Davis transforms episode 418 into something unprecedented: a solo deep dive into artificial intelligence that refuses easy answers or breathless enthusiasm. This special crossover episode opens with Steve’s restaurant analogy that frames the entire discussion. Imagine a magnificent chef who has perfected handmade hamburgers over many years, only to discover AI-equivalent shortcuts that promise more time to think deeply about cooking. The blind spot? Customers receive substandard offerings churned out en masse. Some will be disappointed and leave, others will accept the compromise. This tension between quality and efficiency sits at the heart of our AI moment. He is joined by his Talked About Marketing colleague, David Olney, for the main interview. The episode features an unusual SA Drink of the Week segment where Steve conducts a philosophical whisky tasting with ChatGPT itself, exploring 23rd Street Distillery’s award-winning Australian Single Malt Whiskey while pondering existential questions about consciousness, value, and what happens when AI no longer needs human experiences like taste. You can navigate episodes using chapter markers in your podcast app. Not a fan of one segment? You can click next to jump to the next chapter in the show. We’re here to serve! The Adelaide Show Podcast: Awarded Silver for Best Interview Podcast in Australia at the 2021 Australian Podcast Awards and named as Finalist for Best News and Current Affairs Podcast in the 2018 Australian Podcast Awards. And please consider becoming part of our podcast by joining our Inner Circle. It’s an email list. Join it and you might get an email on a Sunday or Monday seeking question ideas, guest ideas and requests for other bits of feedback about YOUR podcast, The Adelaide Show. Email us directly and we’ll add you to the list: podcast@theadelaideshow.com.au If you enjoy the show, please leave us a 5-star review in iTunes or other podcast sites, or buy some great merch from our Red Bubble store – The Adelaide Show Shop. We’d greatly appreciate it. And please talk about us and share our episodes on social media, it really helps build our community. Oh, and here’s our index of all episode in one concisepage. Running Sheet: The AI Rant: A Nuanced Rebellion Against Digital Sleepwalking 00:00:00 Intro Introduction 00:05:52 SA Drink Of The Week Th SA Drink Of The Week is the Australian Single Malt Whisky by 23rd Street Distillery. In perhaps the most unusual SA Drink segment ever recorded, Steve shares a whisky tasting with ChatGPT, exploring both the physical experience of drinking 23rd Street Distillery’s Australian Single Malt Whisky and the philosophical implications of AI consciousness. The whisky itself proves worthy of celebration. Made with barley from Kangaroo Island, Steve describes experiencing “little breakers of waves on the shore” as “this little wave of toffee breaks across the middle of my palate, not overly sweet toffee.” The base notes spread into beautiful heat, with hints of vanilla and citrus “like sea spray, just a really light touch of citrus in the air.” VOK Beverages, headquartered in South Australia, owns 23rd Street Distillery, which recently earned the title Australian Whisky Distillery of the Year at the 2025 New York International Spirits Competition. ChatGPT acknowledges the significance: “It really highlights the quality and craftsmanship of the distillery, and also shines light on South Australia as a region that produces exceptional spirits.” But Steve pushes deeper, asking whether whiskey would continue to exist in a world where AI decides humans are unnecessary. “If tools like you end up creating a super intelligent way of living, so much so that humans become less and less important or necessary, would you actually need to have whiskey being produced? Because I believe you are not actually able to taste whisky, are you?” ChatGPT’s response reveals both AI’s limitations and potential benefits: “As an AI, I don’t have the ability to taste or experience flavours like whisky, but I think part of what makes things like whisky so special is the human experience around them, the culture, the craftsmanship, the enjoyment of those subtle flavours, and the way it brings people together.” The conversation takes a poignant turn when Steve mentions Paul Bloom’s observation about AI providing companionship for lonely elderly people in care facilities. “Someone is able to have some semblance of company when there is no human to fill the gap,” Steve notes. “We as humans get great value from you. Do you actually get any value from us as humans at all?” The segment concludes with both Steve and ChatGPT attempting the traditional SA Drink closing statement, creating an oddly touching moment of human-AI collaboration over a uniquely ...
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    1 時間 15 分
  • 417 - Bomb Plot At Adelaide Oval With Michael Ball And Zoe Baird

    417 - Bomb Plot At Adelaide Oval With Michael Ball And Zoe Baird
    2025/07/27
    In a conversation that peels back layers of both fiction and reality, Michael Ball demonstrates why Adelaide sits at the heart of Australia’s intelligence network while his character Zoe Baird navigates a bio-terror plot during a pop concert. Ball’s journey from RAAF intelligence sergeant to published author reveals the hidden world of modern espionage, where accountants and IT managers pose greater threats than gun-wielding operatives, and where Adelaide’s unassuming facade masks its role as a significant intelligence hub. The SA Drink of the Week delivers a genuine surprise as Bickford’s new sugar-free cordial range passes the ultimate test of a self-proclaimed “super taster” who typically rejects artificial sweeteners. These magnificent recreations using fruit juice concentrate and stevia prove that innovation can honour tradition without compromise. Our Musical Pilgrimage celebrates the decade that defined a generation with Denim and Stripes, an original eighties anthem crafted for radio newsreader extraordinnaire, Mel Usher, weaving together Madonna’s Adelaide Oval concert memories with the fashion and music that shaped an era. You can navigate episodes using chapter markers in your podcast app. Not a fan of one segment? You can click next to jump to the next chapter in the show. We’re here to serve! The Adelaide Show Podcast: Awarded Silver for Best Interview Podcast in Australia at the 2021 Australian Podcast Awards and named as Finalist for Best News and Current Affairs Podcast in the 2018 Australian Podcast Awards. And please consider becoming part of our podcast by joining our Inner Circle. It’s an email list. Join it and you might get an email on a Sunday or Monday seeking question ideas, guest ideas and requests for other bits of feedback about YOUR podcast, The Adelaide Show. Email us directly and we’ll add you to the list: podcast@theadelaideshow.com.au If you enjoy the show, please leave us a 5-star review in iTunes or other podcast sites, or buy some great merch from our Red Bubble store – The Adelaide Show Shop. We’d greatly appreciate it. And please talk about us and share our episodes on social media, it really helps build our community. Oh, and here’s our index of all episode in one concisepage. Running Sheet: Bomb Plot At Adelaide Oval With Michael Ball 00:00:00 Intro Introduction 00:03:43 SA Drink Of The Week This week’s SA Drinks Of The Week, are the five flavours available in Bickford’s new sugar-free cordial range. When Sofia from Bickford’s reached out offering samples of their new sugar-free cordial range, my immediate instinct was decline. As a self-proclaimed super taster with hypersensitive olfactory sensors, artificial sweeteners typically leave a metallic, clingy aftertaste that ruins any drinking experience. My honesty about this aversion only strengthened Sofia’s determination to prove these products different. The verdict: these cordials are magnificent. Released during Dry July, Bickford’s has achieved something remarkable with their five-flavour range including lime juice, lemon juice, tropical, lemon lime bitters, and raspberry. Using fruit juice concentrate for flavour and a naturally derived stevia blend for sweetness, they’ve eliminated the telltale artificial aftertaste that plagues most sugar-free alternatives. The lime cordial, crucial to get right given Bickford’s heritage, delivers authentic citrus punch without compromise. The raspberry, typically the most challenging flavour to recreate without leaving tanginess from artificial substitutes, tastes indistinguishable from its sugared counterpart. At just eight calories per serve and available nationally through Coles, these cordials prove that innovation can honour tradition. For anyone who’s sworn off sugar-free beverages after previous disappointments, these warrant one more attempt. 00:08:18 Michael Ball Michael Ball’s entrance into our studio carries the quiet confidence of someone who spent over a decade analysing threats most of us never consider. His latest novel drops readers directly into Adelaide Oval during a terrorist attack, but this isn’t mere sensationalism. Ball knows something most South Australians don’t: our seemingly sleepy state operates as a genuine intelligence hotbed. “Adelaide is a hotbed of intelligence and spies,” Ball reveals, explaining how military intelligence units, research facilities, and cutting-edge technology create exactly the environment where modern espionage thrives. “Spies these days aren’t James Bond running in with guns. If you’re doing that, something’s gone horribly wrong.” Today’s intelligence operatives work as accountants and IT managers, quietly extracting data without dramatic car chases or explosions that would signal operational failure. The conversation takes a fascinating turn as Ball explains his role as an intelligence analyst, serving as the enemy’s representative in ...
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    1 時間 42 分
  • 416 - Never Never Underestimate Sean Baxter

    416 - Never Never Underestimate Sean Baxter
    2025/06/26
    From the moment Sean Baxter arrives with glassware and botanicals for a proper gin education, this episode becomes something special. The co-owner of Never Never Distilling Co doesn’t just pour drinks, he crafts an experience that transforms how we think about gin, taking us from Triple Juniper through the coastal complexity of Oyster Shell to the life-changing intensity of Juniper Freak Navy Strength. Beyond the tasting lies a remarkable South Australian success story. Three acquaintances pooled resources for a broken still from a brewery equipment manufacturer, set up shop in a dusty grinding shed with no running water, and built a brand that caught the attention of global beverage giant Asahi. Their secret wasn’t chasing novelty natives but perfecting the London Dry style with an Australian soul. The musical pilgrimage celebrates The Violets’ upcoming 30th anniversary reunion show at The Gov, featuring their raw 1996 live recording “Somewhere” from the Lion Arts Bar during Adelaide’s vibrant mid-nineties music scene. You can navigate episodes using chapter markers in your podcast app. Not a fan of one segment? You can click next to jump to the next chapter in the show. We’re here to serve! The Adelaide Show Podcast: Awarded Silver for Best Interview Podcast in Australia at the 2021 Australian Podcast Awards and named as Finalist for Best News and Current Affairs Podcast in the 2018 Australian Podcast Awards. And please consider becoming part of our podcast by joining our Inner Circle. It’s an email list. Join it and you might get an email on a Sunday or Monday seeking question ideas, guest ideas and requests for other bits of feedback about YOUR podcast, The Adelaide Show. Email us directly and we’ll add you to the list: podcast@theadelaideshow.com.au If you enjoy the show, please leave us a 5-star review in iTunes or other podcast sites, or buy some great merch from our Red Bubble store – The Adelaide Show Shop. We’d greatly appreciate it. And please talk about us and share our episodes on social media, it really helps build our community. Oh, and here’s our index of all episode in one concisepage. Running Sheet: Never Never Underestimate Sean Baxter 00:00:00 Intro Introduction 00:02:52 SA Drink Of The Week This week’s SA Drink becomes an extended Never Never Distilling Co masterclass as Sean Baxter guides Steve through three distinct gin expressions, each revealing layers of complexity that challenge preconceptions about the spirit category. Triple Juniper Neat TastingSean begins with Triple Juniper, explaining the three-stage juniper manipulation: steeping for deeper, earthier flavours, pot distillation for additional layers, and vapour basket treatment for the lightest citrus and pine resin notes. “The vapour touches is kind of the first thing you taste,” Sean explains as Steve immediately identifies the citrus peel lifting from the glass.The neat tasting reveals gin’s textural potential. “Some of the flavours you’ll find immediately at the front are root driven,” Sean notes, describing how angelica root, liquorice root, and orris root land along the palate’s sides, while spices create warmth sensations in the middle. Steve’s poetic response captures the experience: “It’s like tire tracks leaving warmth on the road, and little critters looking up after it’s passed.” Triple Juniper With Coastal TonicAdding Strange Love’s coastal tonic with lemon and lemon thyme transforms the experience entirely. The salinity in the tonic connects with multiple citrus compounds, creating what Sean calls “a thing of beauty.” Steve describes the dilution effect as moving from aggressive light show to “Aurora across the horizon,” softer but bigger.The garnish selection proves crucial. Lemon thyme adds familiar yet unexpected notes, while the lemon provides what Steve characterises as an “echo chamber effect.” The finish reveals angelica root’s savoury qualities, part of the celery family and used worldwide in stocks and soups. Oyster Shell Gin ExperienceThe second gin immediately establishes its distinctive character. “Oyster shell gin makes everything taste like seafood for a significant amount of time,” Sean warns, explaining why distillation schedules matter. The neat tasting surprises Steve, who expected fishiness but discovers instead a coastal complexity featuring wakame seaweed and native Australian botanicals.“It’s whacked up a quick sandcastle across my palate,” Steve observes, finding nothing fishy but something entirely different from Triple Juniper. Sean’s botanical selection includes Elysia coastal daisy bush, native rosemary-like Florio, saltbush, and Geraldton Wax from Western Australia, which creates “almost like a lemongrass, lime leaf note.”With coastal tonic, lime, and lime leaf, the gin becomes what Steve describes as “icy poles at swimming carnivals.” The lime performs like a beach rake, cleaning ...
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    1 時間 34 分
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