Every Bite
Episodes
Salad — Hetty Lui McKinnon's spirit dish
26 Dec 2025
Contributed by Lukas
Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not s...
The miracle of porridge
19 Dec 2025
Contributed by Lukas
While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind th...
From parrot to panettone — The many feasts of Christmas
12 Dec 2025
Contributed by Lukas
Our Christmas food traditions are richly varied, with history behind every dish. While some mainstays of the Christmas spread have endured for hundre...
The well-stocked pantry with Alison Roman and Nat Thaipun
05 Dec 2025
Contributed by Lukas
Perhaps the skill that best serves a professional chef is knowing how to make a great meal with what's at hand. Stocking a pantry and fridge with dep...
Kitchen condimental — The flavourful world of Condiment Claire
28 Nov 2025
Contributed by Lukas
We all have a shelf in our fridge or pantry of neglected condiments that we're unsure of what to do with — or whether we even like them. In this ep...
Soup and sensibility — Eating with Jane Austen
21 Nov 2025
Contributed by Lukas
It is a truth universally acknowledged, that we all eat. Whether we’re considering the menus of last week or last century, food helps us to underst...
Sonic seasoning — How we eat with our ears
14 Nov 2025
Contributed by Lukas
The sound accompanying your mealtimes could be affecting the flavour of your food. Several scientific studies have shown a link between what we hear ...
Sami Tamimi's Palestinian garden
07 Nov 2025
Contributed by Lukas
A home garden typically conjures a sense of comfort and of self-sufficiency, but what if that garden were in Palestine? The celebrated Palestinian-Br...
A baker's delights — Helen Goh and the meaning of life
31 Oct 2025
Contributed by Lukas
Longtime Ottolenghi associate Helen Goh fell into a career in cooking after first studying psychology. She draws on both aspects of her training in h...
Feta than ever — Australia's quest for greater cheese
24 Oct 2025
Contributed by Lukas
Guest presenter Alice Zaslavsky takes a close look at Australia's maturing cheese culture. Thanks to adventurous cheesemakers and entrepreneurs in th...
Wok on! One pan to rule them all
17 Oct 2025
Contributed by Lukas
Fifty years ago, not all Australians had ready access to a wok. Today, it is an essential kitchen item. But perhaps you could be getting even more fr...
The tireless guide — Michelin and other tastemakers
10 Oct 2025
Contributed by Lukas
Before Tik Tok and Google Reviews, there was the Michelin Guide. First published 125 years ago, the guide encouraged drivers to wear out their tyres ...
Cookbooks — From the recipe tin to the bestseller list
03 Oct 2025
Contributed by Lukas
Whether it is Nigella, Stephanie or Yotam on your shelf, there is a good chance that you and I are cooking from the same book. The two best-selling b...
Fairytales and feasts — Food in children's literature
26 Sep 2025
Contributed by Lukas
The books of childhood take us on adventures far from our own backyard, where we often encounter culinary delights that arouse memory and spark imagi...
Salad days — Hetty Lui McKinnon's spirit dish
19 Sep 2025
Contributed by Lukas
Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not s...
Your best shot — A coffee sceptic's quest for perfection
12 Sep 2025
Contributed by Lukas
How much money and effort do you invest in your coffee habit? Australian coffee drinkers today have a limitless variety of options available. From th...
Your favourite restaurant just closed — This is what comes next
05 Sep 2025
Contributed by Lukas
Interest rates and inflation may be easing, but the hospitality industry is still doing it tough. Profit margins are slim and hospitality businesses ...
Masala makeover — The secret life of spice
29 Aug 2025
Contributed by Lukas
What does the word masala mean to you? Masala generally refers to a blend of spices, but according to cook Sarina Kamini, masala is also about shape,...
Ixta Belfrage — An Ottolenghi graduate's adventures in Brazil
22 Aug 2025
Contributed by Lukas
Cook and author Ixta Belfrage is a firm believer in the expressive potential of fusion cooking. Her cooking is rooted in a childhood in Italy and fam...
Gluten free — From lifestyle choice to coeliac
15 Aug 2025
Contributed by Lukas
With so many dietary options on the menu, one can wonder whether the choices available relate to a genuine health concern or the latest fad. Perhaps ...
Oats, salt and water — The miracle of porridge
08 Aug 2025
Contributed by Lukas
While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind th...
Food aversion — A spectrum of distaste
01 Aug 2025
Contributed by Lukas
Eating can be a simple pleasure, but for some it's a struggle. Food aversions manifest in many ways, from simple picky eating to outright disgust. Ve...
Fungus keepers — We're going on a truffle hunt
25 Jul 2025
Contributed by Lukas
Digging for truffles is like digging for buried treasure: a good haul can earn you a pretty penny and the activity can attract a rogues' gallery of c...
Cooking community — A recipe for social connection
18 Jul 2025
Contributed by Lukas
Who doesn't love a passionfruit sponge, jam roly-poly or nice fluffy scone? Many of these classic recipes have been shared via community cookbooks, c...
Tour de food — Dégustation on two wheels
11 Jul 2025
Contributed by Lukas
Cyclists at the Tour de France consume unfathomable amounts of food as they compete in the nearly 3,500-kilometre race over 21 days. Consistent eatin...
Critical eating — A crash course in food reviewing
04 Jul 2025
Contributed by Lukas
Everyone's a critic, but there's an art to the well-considered, expert restaurant review. Besha Rodell is an award-winning writer and the chief resta...
Food in space! 02 | Meals on Mars
27 Jun 2025
Contributed by Lukas
In episode two of our series on food in space, we're travelling beyond the exosphere to discover how we might feed ourselves during voyages into deep...
Food in space! 01 | Eating in orbit
20 Jun 2025
Contributed by Lukas
Space: The final gastronomic frontier. For the brave souls who venture far above the world, when they get peckish, can they rely on more than a float...
One with everything — How Australia eats the world
13 Jun 2025
Contributed by Lukas
What's on the menu this week? For many Australians, food is an adventure with limitless potential. A lamb roast on Sunday, a meat pie at the football...
The occasional cake — How we ice and slice our memories
06 Jun 2025
Contributed by Lukas
What would a birthday or a wedding be without cake? Celebration cakes are a signifier of occasion, sometimes requiring superhuman effort to bake and ...
A tasteful guide to flavour
30 May 2025
Contributed by Lukas
You say tomato, I say… bleurgh. How is it that we can have such different experiences of the same foods? Taste and flavour: What are they and how d...
Native ingredients — The taste of place
23 May 2025
Contributed by Lukas
What characterises Australian food? We're a nation adept at making first-rate versions of food drawn from all corners of the globe, but our palates a...
Food for sport — High performance eating
16 May 2025
Contributed by Lukas
Many of us imagine that an athlete's diet consists of sports supplements providing carefully calibrated doses of carbohydrates, protein and electroly...
Which came first? An ode to the egg
09 May 2025
Contributed by Lukas
The egg is an extraordinary thing. In the pantheon of miraculous food chemistry, it takes on a range of essential roles. From helping cakes and souff...
Democracy sausage — How Australia put snags on the ballot
02 May 2025
Contributed by Lukas
Australians don't always see eye to eye on election day, but there is one unprepossessing foodstuff that seems to straddle divides of age, geography,...
Why am I hungry?
25 Apr 2025
Contributed by Lukas
What is appetite? Many happily succumb to it, while others struggle against it through willpower or even pharmaceuticals. But what are the biological...
Food fight — How war changed the way we eat
18 Apr 2025
Contributed by Lukas
In times of war, food and nourishment can determine victory or defeat. Welcome to the world of military food. Armies once lived off the land, but now...
Easter and Passover — Feasts of faith
11 Apr 2025
Contributed by Lukas
In many religions, the key moments of ritual centre around food. Whether it's Eid al-Fitr, Passover or Easter Sunday, these feasts mark the passing o...
Richard Hart — Sourdough superstar
04 Apr 2025
Contributed by Lukas
If you were to list the world's best bakers working today, Richard Hart's name would have to be right near the top. After honing his craft at big-nam...
It's alive! The irresistible rise of yeast
28 Mar 2025
Contributed by Lukas
When the bread baking craze took off during the pandemic, many of us encountered sourdough starter for the first time: a concoction of flour and wate...
Bad enough to eat — Our fatal attraction to the ultra-processed
21 Mar 2025
Contributed by Lukas
Doctors and scientists around the world are increasingly alarmed by the impact that industrial processing is having on the food we eat and by what th...
Salt — The only rock we eat
14 Mar 2025
Contributed by Lukas
If you took the sodium chloride out of human history, you would have a very different and strangely flavourless tale to tell. Salt has historically b...
Little lunch, big impact — Making a meal of school lunches
07 Mar 2025
Contributed by Lukas
The food we eat at school matters. Some Australian children get too much of the wrong thing, while others get not much of anything at all. In these e...
Curried away — A post-colonial stew
28 Feb 2025
Contributed by Lukas
Where did the word 'curry' come from? Was the word used in the pre-colonial era? Spoiler: It wasn't. So, if curry is an impostor, overshadowing India...
Cooking the books — From the recipe tin to the bestseller list
21 Feb 2025
Contributed by Lukas
Whether it is Nigella, Stephanie or Yotam on your shelf, there's a good chance that you and I are cooking from the same book. The two best-selling bo...
The cost of eating
14 Feb 2025
Contributed by Lukas
The cost of living crisis is having a significant impact on the way we eat. Restaurants are struggling, and diners are changing their habits — skip...
How well do you know your onions?
07 Feb 2025
Contributed by Lukas
Onions and their flavourful relatives feature prominently in cuisines across the globe, with a history of cultivation that goes back thousands of yea...
'You say tomato, I say...' — A tasteful guide to flavour
31 Jan 2025
Contributed by Lukas
You say tomato, I say… bleurgh. How is it that we can have such different experiences of the same foods? Taste and flavour: What are they and how d...
What the fork? A cook's tour of cutlery
24 Jan 2025
Contributed by Lukas
Is there anything you take more for granted in your kitchen than the cutlery drawer? We hardly give a second thought to the humble tools that carry f...
INTRODUCING — Every Bite
17 Jan 2025
Contributed by Lukas
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and in...