All episodes
#013 Shen Ming Lee: Apple galettes in 2050
Shen Ming Lee recently published a book on the intersection between technology and food, that makes bold predictions about how systematic problems in the food system will be addressed by 2050. Listen online
#012 Vandana Dhaul: Slow-cooked Bhuna Gosht and fast-rising startups
Vandana is the head of the GROW AgriFood Tech Accelerator in Singapore. She shares with Ollie both the ingredients of a successful food startup, as well as the ingredients for a perfect indian Bhuna Gosht, a rich lamb curry. Listen online
#011 Leo Kearse: Impressing dates with lamb
Scottish Comedian of the Year Leo Kearse talks about how he tries to stay healthy on the road as a gigging stand-up comedian, how he managed to win a TV dating show, and also talks briefly about how he likes to cook lamb when he isn't on the road. Listen online
#010 Vani Dhakshinamoorthy: South Indian Rasam
Vani explains how to make an authentic Indian rasam, a soup-like south-Indian staple. This entirely plant-based dish is full of complex flavours, and Ollie and Vani discuss how the traditional Indian approach to vegetarian cooking may provide inspiration for those looking to reduce their meat comsumption. Listen online
#009 Shinny Chia: Australia to Brunei in a loaded dip
After living in Australia for a decade, Shinny returned to her home country of Brunei bursting with inspiration. She created the The Collective Wildflower Cafe to allow keen home cooks to showcase their internationally-inspired creations. Listen online
#008 Shaikh Fadilah: Craft coffee & cheesecake
Fadilah ("Dil") shares his journey from being the son of "Brunei's version of Nigella Lawson", to an inspirational study abroad trip to Australia that resulted in a passion for coffee and home-made cakes. He now serves speciality coffee in his home of Brunei, and shares what goes into a great coffee and cake pairing. Listen online
#007 Sayed Azam-Ali: Forgotten foods
Sayed shares his journey from London to Italy, Niger, and Crops For the Future in Malaysia, and explains why we need to look to forgotten foods, beyond our staple crops if we are to feed 10 billion people. Listen online
#006 Richard Holden: Fire & Wind
Richard Holden is a BBQ expert who thinks nothing of creating traditional, comforting, British dishes on his trusty BBQ - whatever the weather! Listen online
#005 Chris Bavin: Bangers & Less Cash
Chris shares his journey from fruit and veg market trader to TV personality, revealing his techniques for eating ethically, sustainably and affordably. Listen online
#004 Natasha MH: Curry in the Midwest
Natasha, a half-Thai, half-Indian Malaysian, shares her learnings from bringing her mother's dishes to the Mennonite Christians in the rural Midwest of the USA. Listen online
#003 Jon Garside: Chicken and butter
Ollie speaks to San Francisco resident and fellow Brit Jon Garside about his mother's chicken dish that took him to a Paris culinary school. Listen online
#002 Danny Pirello: Rethinking the chicken burger
We trace this mixologist turned chef's love of fried chicken through childhood memories from the mild chicken parm, to the spicy hot Nashville hot fried chicken to understand what goes into his internationally-inspired, all-American creation. Listen online
#001 Matthew Dumas: On the stocks
Matthew shares the one ingredient you won’t find in his cupboard (hint: it’s a cube), and reveals hard-earned secrets on how to prepare the perfect home-made stock. Listen online