Hello! I cannot wait for you to hear this episode. This is episode eight of Dish with Kate Gibbs, a cooking podcast set in increasingly sunny Sydney, Australia. Today the extraordinary Colin Fassnidge joins me on the show to talk charity through food. The Banksia executive chef and My Kitchen Rules judge makes us laugh, we learn so much, and basically I want to eat and cook everything he talks about. Our conversation takes place in a small -  but still legal under current restrictions - room.  Since Covid-19 hit and his restaurant was forced to close, Colin has become a posterboy of giving food to people whose livelihoods have been destroyed by the pandemic. In this ep he talks about charity through food, as well as respect and the power of feeding people. “Look out for each other,” he says. He espouses the beauty of whisky and purpose, especially now.  I could talk about food and cooking with Colin for hours. We talk about batch cooking and how delicious it can be. Colin has easy no-waste hacks and advice on keeping it easy at home. He goes into detail on his delicious fish soup (it’s not your average soup) and tells you what to do with those prawn heads. This is about no waste or as he calls it - “everything has two uses”.  He talks about kids who eat fast food - not holding back - and tells us to make a meatloaf instead. It’s easy to make, it’s filling and is amazing, even better, after a few days.  Colin is one of Australia’s greatest advocates for cooking - he does videos with his two young daughters and he does online classes on Fridays called Cooking by Fassnidge. Check them out.  This is one of my favourite episodes yet. He’s smart, generous, and one of the best cooks around. Enjoy. Episode links:  Colin Fassnidge Instagram Kate Gibbs Instagram Pre-order Colin Fassnidge's new book The Commonsense Cook HERE Cooking by Fassnidge  Colin Fassnidge's no-waste fish soup  What chefs feed their kids, by Kate Gibbs  See omnystudio.com/policies/listener for privacy information.