At 14, Nelly started his apprenticeship working at a two Michelin star restaurant with some of the best chefs in the country, slogging it from 6am in the morning. As much as this sounded crazy to Nel's dad (who went into the restaurant to have a go at Nigel, the Head Chef), Nel was convinced this was the best thing for him and to this day, he's grateful for those early years. Since then Nelly has gone on to cook for the Queen of England, work with Heston Blumenthal and open up his own...

First and foremost, before we continue onto this discussion I’d like to acknowledge the Gadigal People of the Eora Nation who are the traditional custodians of this land we call Sydney and I pay my respects to the Elders both past and present.  Today in this roundtable I pull together Diego Bonetto, (a passionate environmental advocate and educator of wild foods) Gabriel Gutnik (of Ziggy's Wild Foods) and Byron Woolfrey (Trolley'd) to highlight the importance of how foraging can foster a...

While Elijah was working at the Powder Keg one day processing the 80kg (thereabouts) of Lemon Aspen that he had foraged that morning for his restaurant, Rene Redzepi and his team walked in. Elijah was taken aback, and not sure why Rene was in his kitchen. Rene walked up and tasted the Lemon Aspen and was shocked by the incredible flavour. Elijah began to tell him they were going to use it to make a sorbet for the Powder Keg. Rene looked at him and smiled and said. No, no. We need this for the...

If you’ve ever been at home and felt a spark of creativity when it comes to making a cocktail completely ad hoc, then you’d definitely enjoy the buzz of being around a mobile bar service that does almost just that. That’s right, I’m speaking to Byron Woolfrey one of the Co-founders of Trolly'd. Where the cocktails are always changing, garnishes sometimes picked from the environment around them before an event, and spirits infused with what wild and native ingredients are currently in season...

If you have ever driven through Pottsville, just up from Byron Bay and seen a big sign out the front of a house that says Grit Ceramics, you may have been tempted to pop your head in the door, much like me. And if you did, you won’t believe the incredible craftsmanship that sit’s on those bakers shelves just waiting to be shipped off to the likes of Rae’s on Watergos, Pipit and soon, even for public consumption. As a chef, walking into a ceramics studio is like being a kid in a candy store....

The Bartenders Roundtable is finally here. Having filmed this episode way back in mid February this year, I'm absolutely stoked to have it be released for public consumption.  Fair warning though. As much as I have adjusted the audio in the post edit, there will be spouts of loud laughter regularly from the get go. So if you are using headphones or ear phones and it's on loud, be prepared!   Look, this conversation followed a natural flow the whole time going from the funniest times we were...

It's only until you become a chef when you realise the value of what you learnt at places like KFC or Red Rooster oh so long ago. For Thomas and I, that's something we really bonded over. Handling a fast paced environment, managing prep, learning how to best communicate with your team and so on. All of these skills have stayed with us both and continue to benefit us long after we have left and there are some hilarious memories to look back on.  Thomas and I chat about his early starts and...

When you own one of the most unique rooftop bars in Sydney, you allow for a certain atmosphere and vibe that is hard to find anywhere else.  But for Dre Walters, there was a lot of behind the scenes drama before Old Mates was officially opened that almost cut it too close. With Barely any money left, the opening date pushed back, they ran into one of the biggest problems they didn't think they would face... Dre shares some of his hilarious stories working at various small bars on Clarence...

Communicating the pressure's that revolve around why it's important to retain the high standards set in the kitchen, can be challenging. Especially for new chefs or apprentices starting in the kitchen, you want to teach them in a constructive way but if they arn't putting in the same passion, enthusiasm or commitment into their work, it can show in the quality of what they prep. But how far does a simple talk to remind them of their poor form, really go? The kitchen culture of wanting to yell...

Ever wanted to ask those questions you've been asking yourself for years but had no-one from the field to talk to? Well, if you are in hospitality and curious about the perceptions of journalists in food media then you have come to the write place.   I've taken this opportunity to bring together some of the best journalists in the Sydney food writing scene at the moment doing some incredible things. With Lee Tran Lam's focus of bringing out a new range of diverse voices in food media (Also...

Is the curriculum for apprentices beginning to be outdated? Nathan and I talk about this topic briefly in regards to looking after and teaching apprentices once they enter your kitchen. Are recipes a statement of fact to follow or are they guidelines (Well that depends on the section you are in)? Another interesting discussion we debate.   Nathan and his partner Freja have done incredibly well since opening their first cafe Freja before transitioning to the 12 seater 15 course degustation...

Farah grew up watching SBS back when it only had one channel available. But who would've thought she'd decide to be a manager editor for SBS Food, once it decide to expand channels? Not that Farah isn't excited (you can definitely here her passion for her role at SBS throughout our conversation) but sometimes she has to pinch herself to accept the reality of the amazing opportunity that presented itself.    This was another great and interesting chat. I'm super glad Farah was able to donate...

When I talk to Big Sam Young, it's motivating to hear his humility and honest reflection of the many roles and venues he has worked at which boast Ms G’s, Mr. Wong, Fratelli’s and more recently having finished up at Lotus restaurant.  His passion for food is evident from the get go and his persistent nature of wanting to progress his skills and be a better chef has always been a personal factor when he moves around in hospitality. And to be where he is now doing various pop ups and private...

Executing the story a restaurant wants to tell through it's food, style, journey and passion all in one photo, isn't always easy. But when you've have many years of trial and error (one being the 'Tilt Shift Lense' story Nikki Talks about) while having to learn quickly on the job, you get to understand what is expected out of a professional photographer very earl on.   Nikki has been shooting for an extensive list of venues for more then 10 years with her first break being for broadsheet....

If you were to ask Joel Bickford when was the worst time you were in the shit, he could talk to you all day. But that's not a criticism to his skill, it's a testament to the time and effort he has put into constantly wanting to become a better chef. And with venues like Bel Mondo, Biota and the Gantry in his timeline, it's a no brainer that it was Joel's passion that led him to where he is today.    Joel and I chat about having to write a menu to a certain standard, when every other chef in...

Luke Kohler was only 16 years old when he realised his passion for sharing beautiful produce to cafes and restaurants. Working mornings and afternoons (around school) at his brothers local veg shop soon wasn't enough for him and felt an urge for more with his life. He began buying fruit and veg boxes, tacking on an extra few dollars and running it out to venues and selling it and would keep the profits. He was a smart 16 year old kid. But Luke never imagined that this little business venture...

Season 2 Airs 10th of April, while the Roots Roundtable airs the 1st of May. This trailer lets you know what to expect from the Roots Podcast this series. Some of the people coming on, the topics we cover and highlights some of the hilarious stories some of the guests have shared so far and we're not even halfway done recording the series. Super exciting! Music by Charlie Fester.

Only after Jeremy had already sunk down a glass of mescal, did the owner of a local bar in Mexico, bring out his homebrew that had a wild rattlesnake fermenting in it, and it got crazier too. But for Jeremy (and his business partner Alex), this is all about taking the time to understand and learn the culture behind mescal, tequila and the locals that have been making it for generations. Jeremy initially had goals to be a chef before his friend told him the terrible rate of pay and this...

When you are able to travel to Mexico and drink Mescal on the beach with shorts, shirts and birkenstock's, you could easily forget you are one of the chefs involved in the Noma Pop up. That was the vibe across the Noma team during their time in Mexico. Embracing the land around them while sharing some of the most delicious meals to ever come out of a kitchen. The restaurant had no roof, the floor was sand and even the waiters didn’t wear shoes during service. Because when it comes to...

Tristan once walked into a kitchen in London at 8am to find a chef holding the kitchen hand up against the wall by his shirt yelling at him. It was moments like this that began to show the intense culture that surrounded U.K. restaurants. And though the interesting culinary techniques and almost military like style in which the brigade handled themselves was inspiring to Tristan early on, he knew that this wasn't the culture he wanted to surround himself in. So after working at some of...

From learning the proper use of spice in India to the array of fermented foods in the Middle East, Gabriel has spent most of his life travelling to over 50 countries across Europe, Asia, Middle East and South America, in the pursuit of broadening his knowledge of food and culture. From working at an Agave farm in Mexico to Paperbark in Sydney, Gabriel and I lay it all down and discuss the highlights of his life and career as he reminds people why you should never give up on your passion. ...

When you are the manager of the Ivy Pool Club, and are hosting to the likes of Leonardo Dicaprio and Busta Rhymes, you think you've done it all. But for Jared, his business minded motivation wanted more out of life; which led to some of Sydneys most highly regarded venues that we all know and love. One of Jared Merlino’s first jobs was being Kitchen hand at a gentlemans club owned by his sister called Minx. He skimmed over his time there mentioning that his stories were probably not for...

It's 1998, Vernazza Italy, the world cup is playing on TV and the bar is packed with bustling international tourists. Stefano is 14 working at his cousins bar being taught the ropes. His first task is to collect everyone's order and bring them back to the bar. Stefano took a notepad and a pen, and one by one, he took everyone's orders in the bar and came back to his cousin with a massive list of drinks from everyone in the entire bar. His cousin shakes his head and realizes there's a lot of...

When Myffy Rigby & Matty Matheson once hosted a Beer and BBQ fest together she was surprised to find out how much she was teaching Matty about different food and hospitality venues. It was an experience Myffy will never forget, along with hosting her first ever Good Food Guide awards which she said was absolutely electrifying. Myffy Rigby once completed a Theatre degree at Charles Sturt University, and while some of her friends went on to work at Cirque Du Soleil, Myffy diverted and went...

Eric Morris once left an abduction letter saying he couldn't come into work for the next few days, essentially finishing up his time working front of house at one of Yotam Ottolenghi. They found this so funny, they didn't seem to bother that he had to go a little early. When you have the eccentricity that Eric does, it's not wonder that his career is full of memorable and exciting moments. His motivation for work came early, and his passion for being a waiter and later on a Sommelier,...