Episoder
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Singapore is a wonderful melting pot of offerings of cuisine from all over the world. From air-conditioned malls filled with cafes, restaurants, pasta bars and dumpling houses to the side streets filled with character houses brimming with foodie options.
Dempsey Hill is a former barracks which houses fashion, food and furniture. Ambling from one spot to the next provides you with a day of temptations and none more than the Como enterprise with it’s well rounded options within one brand.
This interview with the expat Chef and bartender unravels a little of the scene in Singapore which is to be explored on a visit. Then we move onto the fascinating story of the Latteria Bar in Emerald Hill where mozzarella is the key signature of the restaurant.
My interview with the Owner of this mozzarella bar dives straight into the menu choices and the diverse range of Italian handmade cheeses on offer. Warning - this podcast is not designed to be heard when you are hungry!
Show Links:
Como Cuisine - Como Dempsey
Vanessa Baxter - The Fearless Kitchen
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Sasha is an engaging & wonderful woman who runs a fast- growing foodie business in Singapore. She is an intrepid explorer of product from around the world which is organic, sustainable and comes from folk who truly believe in what they create and offer. Slowly, but surely, Sasha has tracked the provenance of the fresh and frozen products which she then retails online to clients around the island of Singapore.
With salmon from NZ, beef from Australia and a growing breadth of produce from all over the world, Sasha’s story is inspiring and educational. This is a wonderful story of a growing enterprise, of team work, of care for sourcing and production - and I hope you love this interview as much as I enjoyed hosting this wonderful woman.
Show Links:
Sasha's Fine Foods - Singapore Online Grocery Store
Vanessa Baxter - The Fearless Kitchen
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Many years ago, prior to having a family, I was privileged to travel with a client to cook for them in Klosters, Switzerland. Already a fan of fondue, I completely re-fell in love with this dish, along with many others served up top and beside the ski fields of the rich and famous.
From sublime wood smoked salmon, to the raclette and along with my addiction for the potato rosti, I did as I always do and immersed myself in the food, to understand the people.
Braised meets, sausages, quark and pastries, the days merged between cold extremities on the mountain top, to the warmth of open fires and mulled wine consumed with delicacies in town. I loved the dogs in restaurants who came for their own treats, the supermarkets with their own take out versions of the classics, and the every changing population of locals and tourists for the top ski slopes and brilliant apres ski hot spots.
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Join me in reminiscing of my dreamy days in Greece in the late 90’s. Days were full of authentically beautiful food, sunshine, writing, reading, exploring and being fearless!
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When I met Teage I was totally unprepared for the big Aussie bloke who shook my hand. Teage is a true professional. His restaurant is top notch, yet unpretentious. He gives an experience of a lifetime, but doesn't allow you to feel intimidated. He himself is much the same.
When we got to the question around how he found himself traversing the terrain of the food world, he skipped about a little but we got an answer in the end - and one that totally took me by surprise.
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Join us inside the Prahran market with stall owners as we chat about family run businesses, daily cooking and creating, and keeping the balance and passion alive!
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Anthony's vision is to eventually open an all-encompassing cheese shop in Prahran Market with an on-site cheese maturation cellar focusing on local cheeses, fresh cheese made in house and a cheese selection offering a small bespoke range of farmhouse cheeses from Australia & abroad.
Maker & Monger is a Chariot of Cheese inside Prahran Market's fruit & vegetable hall offering traditional Swiss raclette served with local shiitake mushrooms, seasonal grilled cheese sandwiches plus Australia's first Flamed Reuben sandwich using Robbin's Island wagyu brisket pastrami.
Anthony and I talk a passion for all things cheese, his life long journey of learning, his Italian boy bond with his family, his decisions to change his life direction and so much more. I was lucky enough to be full of delicious cheese when I interviewed him. You may wish to have a delicious cheese in front of you when you sit down to drool through this interview!
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I caught up with Jim last year in Saigon, Vietnam. He and Kylie have lived in Vietnam for years and I met them when our boys were attending early primary school together many years ago when I lived there too. He is a passionate wine educator (and consumer) and Kylie is the wonderful Chef of the pair.
Together, they set up a fabulous bottle shop and offered wine tastings. Quickly this became a hang out hub where coffees were drunk and suddenly breakfasts were on order. The baby grew and now they have migrated across the road and opened Lu Bu - the Mediterranean hot spot in D2 - well loved by the expatriates living in the area along with visitors craving a European meal holiday in the midst of their Asian experience.
Jim and Kylie have well and truly made Vietnam their home, their staff their family, and it is wonderful to be able to find their oasis in the midst of the big city growing up around them.
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Whilst I love kitchen equipment and utensils and could spend hours and potentially a fortune in kitchen stores, it is possible to build your essentials in the kitchen on a budget by buying good quality individual items and keeping your choices streamlined.
Today I share with you how I have slowly replaced cheaper items with sturdier superior products and what I believe are the items you truly need to get your Fearlessness in the Kitchen started. I cover knives, to boards, to pans and extras - grab a pen and paper and get jotting as I talk you through some key elements for success
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Easy Eats is the idea from a wonderful young enterprise group at Kings college in Auckland. They created their business around the idea that Uni Students cannot cook for crap. The cookbook they have released is fun, friendly and transportable with recipes created by famous figures and students themselves.
I interview the group in a classroom at Kings just after they win a Dragons Den award. Inspiring and engaging - join our conversation here.
http://www.kingscollege.school.nz/news-and-events/news/young-enterprise-business-turns-students-into-home-chefs/
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Christy Harrison, MPH, RD, CDN is a registered dietitian nutritionist and certified intuitive eating counselor based in Brooklyn, NY. She offers online intuitive eating courses and private intuitive eating coaching to help people make peace with food and their bodies. Since 2013 Christy has hosted Food Psych, a podcast exploring people's relationships with food and paths to body acceptance.
Check out Christy's work at christyharrison.com, and and get her free guide, 7 Simple Strategies for Finding Peace and Freedom with Food.
Connect with Christy here:
Twitter: http://twitter.com/chr1styharrison
Facebook: https://www.facebook.com/christyharrisonnutrition
Instagram: https://www.instagram.com/chr1styharrison/
iTunes: https://itunes.apple.com/us/podcast/food-psych/id700512884 -
Lauren is a fitness advocate, a lover of food and is passionate about her family.
She tells of her visit to France and her increase in weight until she learned the tricks and tips of the locals in enjoying their food whilst maintaining their figures - and their health.
She has created a plan to help others to achieve the same in simplifying cooking and eating at home.
She shares all of this in an interview we did last year. Since then, she has moved to Canada where she appears on Morning TV to share her ideas for building on the basics in the kitchen to keep healthy eating, easy eating!
You can find out more about Lauren here on her website Lauren's Well Being.
You can follow her on Facebook where she is constantly upbeat and sharing wisdom and inspiration LaurenParsonsWellbeingSpecialists
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When you rent a bach you are journeying into a true Kiwiana experience. A little holiday house, near the coast or in the middle of farmland, near a volcano or on an island. It doesn’t much matter where you are because the ‘bach’ (say bachelor and take off the ending!) comes in all shapes and sizes and there is one for every traveller.
What is important is to be prepared and to have all your basics sorted for the kitchen. That way you can simply relax when you get there and have a fantastic holiday with great food, a cool relaxed rhythm and an appreciation of all the local area can offer you too. Join me for some top tips to ensure that your Kiwi bach holiday means that you too get a holiday but one that is fit for purpose and doesn’t mean you have to forsake the food you love whilst you are away from home!
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Be prepared for a little mess, but reap the rewards when you get your kids inspired in the kitchen. Today I share my passion and tips and ideas for you to share with the kids in your life - whether they are nieces and nephews, grandkids, students or your own. Cooking is a life skill and brings with it so much more.
I am truly passionate that we can get our families into the kitchen then we will grow deeper connections with them and with the community around us. Food is life, life should be fun and engaging and what better place to start than in the kitchen!
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Cooking seafood is terrifying for some people and when you are out of your comfort zone and trying to cook up regional seafood for the first time and for someone else, it can be even more of a challenge. Join me in this chat where I share how I managed with the local New England produce in the USA and relied on the knowledge of others around me to rise to the demands of the job.
Engaging with those around you is essential to build any type of support community. It is no different when you are cooking. Those who can share their knowledge of produce and cooking methods, tips and tricks can ease the journey and assist you in finding the fun factor in trying something new.
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In this episode I describe my arrival into the USA, as in my 20s I took up a Private Chef role with a family on Cape Cod. It was the most wonderful engagement but didn't start well. In fact it began with me so desperate to impress that I did the exact opposite. I learned a valuable lesson very early on, that it is not worth trying to be or emulate someone else.
You need to whole heartedly be yourself. It is true in the kitchen, but obviously way beyond that as well. The new era of Be Authentic, was something I discovered in this hands on way, where I tried to be authentic to something I believed was desired and forgot to simply be me! Once, I became relaxed and shared myself, my passion and delivered the types of dishes I loved to cook, the tide turned and I found my happy place and was welcomed with open arms.
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Fearlessness is part of my DNA. My parents never showed fear and were always adventurous. My sister and I have tended to follow the same path. I am not sure it is always admired from the outside, but it has been what has driven us to where we are today. And that, we all must own.
My time overseas post University was amazing. Living in London and securing a job at the Intercontinental on Hyde Park Corner, as an Aussie in my early 20s was wonderful. I remember flying down Sloane Street at the end of a shift, feeling like I belonged in this bold and vibrant city. I would cruise through Hyde Park, marching in my boots, bought on sale at Harvey Nicks and wander book stores whilst waiting on friends who were working at Harrods, who would mass exodus onto the street after their own shift had finished.
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In our chat on air we ramble from subject to subject. It is complicated to get it back to food, but the thread is there. Food is more than medicine and what we put in our mouths. Food brings people together and we are aiming to bring our missions to everyone, all over the world. So listen in and hold on tight to something nearby and when you feel that urge to help - reach out and chat with us. We are on social media - everywhere and are easy to find. And we love to connect so share with us your story or your wishes and lets see if we can make some more dreams come true.
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As a young woman I became obsessed with the world of food. Yet, at the same time I was becoming familiar with myself and who I was and how others viewed me. This is a difficult time for girls/women and I believe these issues are coming earlier and earlier - so it is no longer young women facing these questions but young girls.
For me, the desire for food and cooking came hand in hand with an unhealthy obsession with my weight and how I was presenting myself to others. I don't remember this as being an awful time for me - but for those around me it certainly was not easy. My refusal to eat, my inability to drink alcohol in social settings without being ill, my misconstruing of the truth to those who cared for me.
I share this briefly with you my listeners because it is an important moment in my story - BUT also because it is important for general community awareness too. We need to look after anyone we see heading down this path. It wont be easy but it is vital. If you or anyone you know needs help the best place to start is with your local GP who will be familiar with the service providers for Eating Disorders in your areas.
- Se mer
