Every Bite
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Every Bite
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped b...
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Jo Barrett's future-focussed food
Guest presenter Matt Preston meets Jo Barrett, a world-renowned Australian chef and leading figure in sustainable food innovation. From humble beginni...
A daily grind — The story of pepper
While pepper is now ever-present on dining tables around the world, there was a time when this unassuming dried fruit was one of the most valuable com...
Why am I hungry? The science of appetite
What is appetite? Many happily succumb to it, while others struggle against it through willpower or even pharmaceuticals. But what are the biological,...
Sourdough superstar Richard Hart
If you were to list the world's best bakers working today, Richard Hart's name would have to be near the top. After honing his craft at renowned baker...
The taste of place — Australian native ingredients
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 ar...
Half an onion — The singular pleasure of cooking alone
Melt some butter in a hot pan, throw in a handful of diced onions and suddenly — even if it's a meal just for you — you are cooking. When you don't ha...
Table for one — The singular pleasure of eating alone
Cooking and eating are often characterised as communal activities. To some, the idea of cooking or eating alone conjures images of loneliness, isolati...
Risk it for the brisket — How BBQ called KG from Cairo
An epiphanic encounter with Texas-style barbeque led Kareem "KG" El-Ghayesh to quit his lucrative finance career in Cairo and relocate to Austin to op...
Food in an age of insecurity
In a world rife with conflict, our food systems are experiencing increased insecurity. The impacts on the global economy and supply chains are felt we...
A memory of madeleines — The cake Proust almost forgot
Marcel Proust's epic novel In Search of Lost Time is perhaps best known for its evocation of memory triggered by the senses — particularly in a scene...
From Seder to Shabbat — A year of Jewish cooking
Punctuating the year with food is a point of commonality across so many cultures — foods that connect us to community and tradition. Jewish cuisine in...
For love or honey — Keeping bees in the age of varroa
Recreational beekeeping has experienced an incredible surge in recent years. However, this surge has coincided with the spread of varroa mites — a now...
The care and feeding of Bourdain and Batali
Laurie Woolever had a front-row seat to both triumph and disaster in the lives of two giants of the American food scene: Anthony Bourdain and Mario Ba...
Super Marios — How to last 40 years in hospitality
Given how often we hear about hospitality's slim margins, transient workforce, and the ever-changing tastes and habits of diners, how does a restauran...
Aussie udon — From wheatbelt to noodle bowl
Udon noodle making in Japan goes back 1,200 years, so when did Western Australia become one of its top suppliers of noodle wheat? Japanese udon noodle...
Thi Le — Vietnamese with variations
For ten years now, one of the most consistently lauded small restaurants in Australia has been Anchovy. It bills itself as Vietnamese cuisine "natural...
Hi, fibre! Is it time to reboot your biome?
When discussing dietary fibre, it's easy to stray into awkward conversations about 'the other end' of eating. Thankfully, we have communicators like D...
Stephanie Alexander — 30 years of The Cook's Companion
When chef and restaurateur Stephanie Alexander published her Cook's Companion in 1996, she could not have known that it would become Australia's kitch...
Cake — How we ice and slice our memories
What would a birthday or a wedding be without cake? Celebration cakes are a signifier of occasion, sometimes requiring superhuman effort to bake and d...
Fed up — In search of kinder kitchens
The chef behind Denmark's famous Noma restaurant is the latest hospitality figure to be accused of mistreating staff. It seems that many in the food i...
Faithful fasting — What we gain when we refrain
For Waleed Aly, refraining from food and drink from sunrise to sunset during Ramadan brings about not only a physical transformation but a spiritual o...
Cooking community — A recipe for connection
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, co...
The food pyramid gets flipped
Do you remember the healthy food pyramid? In the 1980s and 90s, the diagram was used to show which foods to eat most and which to eat least. It was re...
Flavours of note — How to tune your pantry
As a trained cellist, food writer and cook Gurdeep Loyal relies on music theory to amplify flavour. While he spends more time in the kitchen than in t...
Feasts of fortune — The festive flavours of Lunar New Year
While tasselled lanterns, weaving dragons, dancing lions and firecrackers are a familiar spectacle in Chinatowns right across Australia during Lunar N...
Analiese Gregory — Wild chef
The fresh air, clear waters and rich soil of regional Australia are encouraging some of the world's top chefs to trade in their chef whites for overal...
Eating in, coming out — Cooking up liberation
A chant heard at Sydney's first Gay and Lesbian Mardi Gras was "out of the bars, into the streets!" But bars were not the community's only gathering p...
The way we eat now with Ruby Tandoh
After coming to prominence as a finalist on the Great British Bake Off, Ruby Tandoh is now a celebrated food writer, known for astute observations on...
Our fatal attraction to ultra-processed food
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 tha...
Which came first? An ode to eggs
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 souffl...
Food for sport
Many of us imagine that an athlete's diet consists of sports supplements providing carefully calibrated doses of carbohydrates, protein and electrolyt...
Salad — Hetty Lui McKinnon's spirit dish
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 some...
The miracle of porridge
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 the...
From parrot to panettone — The many feasts of Christmas
Our Christmas food traditions are richly varied, with history behind every dish. While some mainstays of the Christmas spread have endured for hundred...
The well-stocked pantry with Alison Roman and Nat Thaipun
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 depe...
Kitchen condimental — The flavourful world of Condiment Claire
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 episo...
Soup and sensibility — Eating with Jane Austen
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 understand...
Sonic seasoning — How we eat with our ears
The sound accompanying your mealtimes could be affecting the flavour of your food. Several scientific studies have shown a link between what we hear a...
Sami Tamimi's Palestinian garden
A home garden typically conjures a sense of comfort and of self-sufficiency, but what if that garden were in Palestine? The celebrated Palestinian-Bri...
A baker's delights — Helen Goh and the meaning of life
Longtime Ottolenghi associate Helen Goh fell into a career in cooking after first studying psychology. She draws on both aspects of her training in he...