FoodRadio
Episodes
Ep12: AI Tech in Foodservice
27 Oct 2025
Contributed by Lukas
In recent years the rise of Artificial Intelligence has rapidly accelerated the pace of technological change – its impacts are being felt across mul...
The Culinary Passport S3EP5 - Alice Adams Carosi
21 Oct 2025
Contributed by Lukas
From Melbourne to Rome, Alice Adams Carosi has built a culinary life blending food styling, teaching, and foraging — turning passion for local produ...
The Culinary Passport S3EP4 - Barry D'Arcy
26 Aug 2025
Contributed by Lukas
How do you fancy working on a super yacht owned by a billionaire? That’s the life Australian chef Barry D’Arcy enjoyed for over 20 years, a life ...
EP11: How can we attract more apprentices to the industry?
26 Aug 2025
Contributed by Lukas
The hospitality industry is facing ongoing challenges in attracting apprentices, with many professionals calling for a re-think of traditional trainin...
INDUSTRY SPOTLIGHT: Terry Seremetis
11 Jul 2025
Contributed by Lukas
Introducing our new series: Industry Spotlight, where we explore the backgrounds of leading Australian Foodservice professionals. In this episode, we ...
The Culinary Passport S3EP3 - Justin Jennings
24 Jun 2025
Contributed by Lukas
Justin Jennings stands as a remarkable culinary force—transitioning from an award-winning Australian chef to an internationally recognised restaurat...
EP10: The importance of Food Safety Culture
24 Jun 2025
Contributed by Lukas
Despite Australia’s Food Safety Standards requiring foodservice businesses to implement training, conduct food safety supervision and show evidence ...
Inside Culinary Care | EP 1 - David Martin & Harry Shen
02 Apr 2025
Contributed by Lukas
EPISODE 1: "Every Bite Counts" We speak with David Martin, Hotel Services Manager and Executive Chef Manager for St Vincents Care NSW and VIC - and Ha...
EP9: Raising the Bar in Aged Care Dining
25 Mar 2025
Contributed by Lukas
As Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care, Chef David Martin is passionate about raising the standard of a...
The Culinary Passport S3EP2- Paul Gordon
25 Mar 2025
Contributed by Lukas
Originally from Sydney winemaker Paul Gordon has lived in the South of France since 2008 where he and his wife Isla, own and run Domaine La Sarabande,...
EP8: The impact of new Australian packaging regulations on Foodservice
31 Jan 2025
Contributed by Lukas
Major change is on the way to Australia’s packaging regulations – and this is set to impact both food suppliers and foodservice end-users. The Fed...
The Culinary Passport S3EP1 - Andrew Cuthbert
25 Nov 2024
Contributed by Lukas
In this special edition of FoodRadio’s — The Culinary Passport — we speak to Andy Cuthbert who’s become the first Australian to be elected pre...
The Culinary Passport S2:EP4 - Josh Nicholls
18 Oct 2024
Contributed by Lukas
From Hungry Jacks to catering for athletes. Listen to Josh Nicholls' interesting entrepreneurial culinary journey that has led him to Niigata, Japan.
How to retain good staff in the hospitality industry
18 Oct 2024
Contributed by Lukas
We speak to three well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can ...
The importance of showcasing Australian produce on the Menu
15 Aug 2024
Contributed by Lukas
Showcasing Australian produce on menus may often be more expensive, but as we discover ‘local is best’, and even in tough economic times customers...
The Culinary Passport S2:EP3 - Mick Bolam
14 Aug 2024
Contributed by Lukas
Mick Bolam began his career in rural NSW but since then his culinary passport has taken him to many places. We caught up with him in Hong Kong where ...
The Culinary Passport S2: EP2 - Sam Aisbett
21 Jun 2024
Contributed by Lukas
Follow the truely inspiring journey of Sam Aisbett, a Michelin star chef who has made his way from humble roots in Airlie Beach, in Far North Queensla...
Unlocking Leadership in Hospitality
21 Jun 2024
Contributed by Lukas
Unlocking potential and aligning common goals are the key to effective Hospitality leadership. We get the views of three seasoned industry professiona...
How to secure cost efficiencies in your foodservice operation
19 Apr 2024
Contributed by Lukas
When it comes to securing cost efficiencies, chef Gary Johnson uses the analogy of flying an aircraft – if you increase the altitude, you have to cu...
The Culinary Passport - S2: EP1 - Matthew Helm
19 Apr 2024
Contributed by Lukas
Even if you've never been to Singapore, you will no doubt recognise the 5-star Marina Bay Sands. With its 3 hotel towers topped with a 200m high obser...
Sustainability in the Healthcare Sector - Renae McBrien
05 Feb 2024
Contributed by Lukas
To learn more about how sustainability and waste reduction strategies are being implemented in hospital kitchens and how they tie in with the overall ...
The Culinary Passport - EP4: Roy Ner
25 Jan 2024
Contributed by Lukas
Well known Australian Chef, Roy Ner (Nour, ARIA & Za Za Ta) shares his culinary journey which has led him to one of the premier areas of London's West...
The Burnt Chef Project
19 Jan 2024
Contributed by Lukas
Alan Tompkins is an Australian ambassador for The Burnt Chef Project – a non-profit social enterprise established in 2019 to help eradicate the stig...
The Network: EP:2 - Damon Venoutsos
16 Jan 2024
Contributed by Lukas
From humble beginnings New West Foods is now one of the leading food supply and food distribution companies in Western Australia. Managing director, D...
The Network: EP:1 - Sebastian Galipo
22 Nov 2023
Contributed by Lukas
In 2023 Galipo Foods celebrated 40 years in business.From humble beginnings in a garage on the outskirts of Adelaide, founder and owner - Sebastian Ga...
The Culinary Passport - EP3: David Stevens
22 Nov 2023
Contributed by Lukas
Originally from Brisbane, David Stevens shares his culinary journey which has taken him to many interesting places. He attributes his success to worki...
The Culinary Passport - EP2: Brayden Davies
28 Sep 2023
Contributed by Lukas
Brayden Davies is an Australian in his mid 20’s who’s currently sous chef at The Angel at Hetton, a one star Michelin restaurant which is widely r...
The Culinary Passport - EP1: Scott Hallsworth
26 Sep 2023
Contributed by Lukas
Scott Hallsworth is a chef, restaurateur and author well known in London and Australia where he’s launched some ground-breaking establishments. He o...
Simplot Foodservice | The Bottom Line | Ep19: Aussie chefs going for Gold
18 Aug 2023
Contributed by Lukas
Australia's Culinary Olympics teams: taking on the world Senior Squad Captain Andrew Ballard, Youth Squad Captain Amber Heaton and Team Manager Pat O'...
Simplot Foodservice | The Bottom Line | Ep18: Challenges of Venue Catering Post-Covid
23 Jun 2023
Contributed by Lukas
Now that lockdowns are thankfully just a bad memory, we caught up with three chefs working in the venue catering space to find out what changes Covid ...
Simplot Foodservice | The Bottom Line | Ep17: Boomerangs
19 Apr 2023
Contributed by Lukas
One way of tackling the current staffing shortages in the hospitality sector is to encourage older people to come out of retirement and back into the ...
Simplot Foodservice | The Bottom Line | Ep16: Frontier Chef Part 4
29 Jan 2023
Contributed by Lukas
In this latest instalment of our Frontier Chefs series, we look at Sodexo’s industry-first apprenticeship program, Art of Food, which gives particip...
Simplot Foodservice | The Bottom Line | Ep15: Labour Shortage Crisis
20 Oct 2022
Contributed by Lukas
In this episode we speak to 3 industry professionals about the big hangover from covid; the on-going labour shortage crisis.
Simplot Foodservice | The Bottom Line | Ep14: Planning the post-covid menu
19 Aug 2022
Contributed by Lukas
Adaptability has been the key to survival during Covid, and in this post-Covid environment more changes are having to be made to ensure ongoing profit...
Simplot Foodservice | The Bottom Line | Ep:13 - Gary Kennedy
24 Jun 2022
Contributed by Lukas
To find out more about how the events of the past two years have raised awareness of the importance of food hygiene and safety, we spoke to food safet...
Simplot Foodservice | The Bottom Line | EP:12 - Belinda Clarke
24 Apr 2022
Contributed by Lukas
In this episode we speak with Belinda Clarke, Chief Operating Officer of the Restaurant & Catering Association.
Inside Foodservice | EP:2 - Social Media in Foodservice
24 Apr 2022
Contributed by Lukas
EP 2: How to ensure you are using social media to its maximum potential. This episode is packed full of information and ideas from 5 very interesting ...
Simplot Foodservice | The Bottom Line | EP:11 - Women in Hospitality
06 Feb 2022
Contributed by Lukas
Simplot Foodservice | The Bottom Line | EP:11 - Women in Hospitality by Food Radio
Inside Foodservice | EP:1 - The Elephant in the Room
06 Feb 2022
Contributed by Lukas
A brand new series on FoodRadio. Each programme will look at an industry issue. For the first episode, we’re kicking off with ‘ the elephant in t...
Simplot Foodservice | The Bottom Line | Ep:10 - Young Chefs Today Part 2
20 Oct 2021
Contributed by Lukas
In the second part of our series we talk to two young women who both have extensive experience in the competitive arena - Amber Heaton from the Star G...
SPC InTouch with Chef Peter Wright | Episode 4 | Scott Pickett
05 Oct 2021
Contributed by Lukas
In 2011 Scott Pickett took the plunge and opened his own restaurant, The Estelle in Northcote which went on to build an enviable reputation. In the te...
SPC InTouch with Chef Peter Wright | SPECIAL EPISODE | Peter Wright
29 Sep 2021
Contributed by Lukas
SPC InTouch host, Peter Wright has recently been announced Pacific Rim Continental Director for World Chefs. We caught up with him to find out what he...
SPC InTouch with Chef Peter Wright | Episode 3 | Andreas Gober
20 Sep 2021
Contributed by Lukas
Austrian-born chef, Andreas Gober's career has taken him all over the world. Looking back on his diverse career, Andreas believes the key to his succ...
Simplot Foodservice | The Bottom Line | EP:10 - Young Chefs Today
20 Aug 2021
Contributed by Lukas
The on-going covid lockdowns, and the prospect of them continuing for months to come, has underscored the uncertainty facing many in the foodservice s...
Simplot Foodservice | The Bottom Line | EP:9 - The Future of Kitchens
18 Aug 2021
Contributed by Lukas
Setting up a kitchen in a foodservice business is an expensive and complicated process. We speak with John Walther Thomas from Sangster designs about ...
SPC InTouch with Chef Peter Wright | Episode 2 | Chris Malone
06 Aug 2021
Contributed by Lukas
At the tender age of 25 Chris Malone has already enjoyed the kind of career many young chefs only dream of. This Perth-born and raised chef has only b...
SPC InTouch with Chef Peter Wright | Episode 1 | Michelle Di Pietro
21 Jul 2021
Contributed by Lukas
Michelle Di Pietro is a strong example of an Aussie foodservice success story – she’s capitalised upon her Italian heritage to carve out her own s...
Simplot Foodservice | The Bottom Line | EP:8 - Education & Training
21 Jun 2021
Contributed by Lukas
Producing high-end food for large numbers, Delaware North Executive Chef, Markus Werner relies on his staff. With skill shortages a massive issue the...
Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 3
17 Jun 2021
Contributed by Lukas
PART 3: Annette Fear's Offshore Odyssey In this episode, we speak to Annette Fear, who has made the huge transition from cheffing in the balmy, cosmop...
Simplot Foodservice | The Bottom Line | EP:7 - Centralised Kitchens
31 May 2021
Contributed by Lukas
Centralised Kitchens: We speak to National Executive Chef for ALH, Gary Johnson about the many benefits including time saving, portion control, food s...
Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 2
21 Apr 2021
Contributed by Lukas
In the second part of episode 5 Frontier Chef we hear from Malcolm Burbidge of Compass Group and his experiences working on oil rigs, shipyards and re...
Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 1
21 Apr 2021
Contributed by Lukas
Have you ever wondered what it is like to work and live in the Antarctic? We talk to Noel Tennant, who has made three trips to Antarctica as a chef w...
Simplot Foodservice | The Bottom Line | Ep6: How millennials are changing pub dining
07 Apr 2021
Contributed by Lukas
Gary Johnson, National Executive Chef for ALH Group speaks about the changing face of pub dining being driven by Millennials.
Simplot Foodservice | The Bottom Line | Ep4: Tomorrow's Chef
21 Jan 2021
Contributed by Lukas
Now that we’ve closed the door on one of the industry’s most turbulent years of recent times, it seems an appropriate moment to take stock and con...
Talking Stories - Christy Tania
30 Oct 2018
Contributed by Lukas
In this podcast, we learn about how and why internationally acclaimed pastry and dessert chef Christy Tania left her job at IBM’s Global Business Se...
Talking Stories - Tony Twitchett
22 Aug 2018
Contributed by Lukas
Join us as we talk to Tony Twitchett, Executive Chef of Taxi Kitchen about his love of cooking with local ingredients and his commitment to nurturing ...
Talk'n Chef: Tawnya Bahr
04 Jul 2018
Contributed by Lukas
Talk'n Chef, Adam Moore interviews food consultant, Tawnya Bahr about her venture, Straight to the Source food tours, aiming to get chefs out of the k...
Talk'n Chef: Anna Polyviou
04 Jul 2018
Contributed by Lukas
Episode 8: Talk'n Chef Adam Moore catches up with the "Punk Princess of Pastry", Anna Polyviou about her rise to success and TV stardom featuring on M...
Talk'n Chef: Matt Wills
04 Jul 2018
Contributed by Lukas
Talk'n Chef Adam Moore speaks with inspiring young chef, Matt Wills - Chef de Partie for Merivale and Guillame about what encouraged him into cheffing...
Talk'n Chef: Somer Sivrioglu
04 Jul 2018
Contributed by Lukas
Talk'n Chef Adam Moore catches up with Turkish Australian chef and restaurateur, Somer Sivrioglu about his passion for bringing authentic Turkish cuis...