Roots Podcast

Oct 23 2020 50 mins 3

Roots Podcast is an interview channel that dives into the personal stories of those in the hospitality industry whether it be in the restaurant, out in the field, and those in the media as they look back on where it all started for them. It is a retrospective look on the passion, ambition and drive involved in a competitive industry.





Ep. 16 Myffy Rigby (Good Food Guide, Editor)
Oct 23 2020 52 mins  
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 on to work as a food and drinks editor at Time Out Sydney. She was able to tell the raw, inspiring chef and restaurant stories that she always dreamed of and this sparked her journey as a food critic landing her one of the most prestigious roles in hospitality today, being the Editor of the Good Food Guide. Myffy and I chat about her latest obsession with bread baking, the different culture between Timeout and Good Food Guide, eating Thai food with Matty Matheson, the pressures behind being a food critic and she lays down her thoughts on Ben Devlin’s 30 day aged camembert cheese which was delicately smuggled down to her. So tune in, it's another funny chat about Myffy's experience through the world of journalism and what its like being a food critic. A chat, as a chef, I enjoyed having. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Follow @rootsforaging on Instagram for the latest soundbite and guest info.


Ep. 15 Eric Morris (Bistro Clementine - Cafe Clementine)
Oct 16 2020 61 mins  
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, began to fuel his personal interest within hospitality. Eric's hospitality career runs deep, starting front of house long ago at one of Yotam Ottolenghi's restaurants in London, before heading back to Sydney to continue his work at both China Doll and the then 3 hatted restaurant Est (Which has since closed down). This fueled and refined his front of house knowledge and skills so much so, that he became one of the strong FOH team that helped open Rockpool Bar & Grill. He remembers a time where 20 of them over the course of 2-3 days had to wash, polish and dry 6000 wine glasses, go up on a ladder and delicately arrange them to look like multiple chandelier's. With a needed upkeep of maintenance, he never quite thought the whole thing was really necessary. But it's something he'll never forget. His time at Rockpool helped influence his direction into wine and being surrounded with a 6000 bottle wine list to learn from, he soon began studying and became a certified Sommelier. This carried him through venues such as Porteno, The Baxter Inn (Working coincidently with the team behind Ramblin' Rascal) and Bloodwood Bar before deciding to open up his own two venues Cafe Clementine and Bistro Clementine with his partner Monica-Paula Zotti. Eric's personal journey is another example of the persistent passion for self education within the hospitality industry. It was a great opportunity to sit and chat with Eric and laugh over the connections of people we met at different points in our careers and the many hilarious stories he had to share. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Follow @rootsforaging on Instagram for the latest soundbite and guest news.



Ep. 14 Malcolm Greenwood (Malcolm Greenwood Ceramics)
Oct 09 2020 33 mins  
When Lennox Hastie popped into the studio for the first time explaining that he was in Australia looking for a place to host his first restaurant, Malcolm remembers not thinking too much about the whole thing and when Lennox came back 12 months later, Malcolm had completely forgotten who he was. Fast forward to 2020, and the relationship between a Chef and Potter has developed so much so, that Malcolm's craft ware was featured and used in the new Lennox Hastie Chefs Table documentary, BBQ. A moment Malcolm remembers, was spent celebrating in the backyard with friends and family. But Malcolm's journey started full time back in 1990, after leaving the corperate world behind to pursue Pottery. It has had it's ups and downs, including dealing with the dry up of local ceramics due to cheaper asian exports in 2006-08, which lead to Malcolm reaching out to different clientele in Sydney. This led to other strong relationships between Brent Savage and Peter Gilmore, making Malcolm involved in the craftsman ship behind restaurants including Bentley restaurant, Firedoor, Quay, Bennelong and much more. We sit and chat about his early life growing up in America, early influences, how the restaurants collaborate with him, and the future of pottery in Australia during this unwavering time. It's a great light chat about Malcolm's consistent ambition to make his passion work so be sure to tune in. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music By Charlie Fester. Follow @rootsforaging on instagram for more on the latest guest and soundbites.


Ep. 13 Simon Davis (Somekind Press)
Oct 02 2020 43 mins  
Who would have thought the relationship between Simon and Aaron Turner from restaurant Igni could've sparked the start of Somekind Press? Simon certainly didn't believe it, but once the ball got rolling, Somekind quickly turned into a powerhouse of 92 paged food books that are sharing the stories of people all around Australia. During his time in food publishing from London to Sydney, Simon sits down with me and chats over the phone about his early interest in food books as a teenager and what it was like working for publishing giants Hardie Grant and Quadrille. He chats about his time working on Josh Nilands 'The Whole Fish Cookbook' and Peter Gilmores 'From The Earth', both highly regarded cook books in the hospitality industry. Since starting Somekind Press in March 2020, which has published books for the likes of Ben Devlin and Yen Trinh (Pipit Restaurant), Lee Tran Lam and Boon Luck Fark, it has raised over $150,000 which has been put back into the community to the restaurants and illustrators involved in the books. A super commendable effort from a small community funded publisher and Simon Davis is here to tell an interesting story from a different perspective in and around hospitality. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Follow @rootsforaging on Instagram for the latest info and guest soundbite.


Ep. 12 Ben Devlin (Pipit Restaurant)
Sep 25 2020 58 mins  
Ben Devlin once found himself holding a pasta machine, wearing a snow jacket, riding on a bicycle from a kitchen on a house boat, towards the worlds greatest restaurant in Copenhagen... A memory that he'll never forget, or seem to understand how he got there in the first place. But his time spent at NOMA (Before it was rated Worlds Best) working with Rene Redzepi was an unforgettable experience in itself. Soon after, he came back and headed up Brisbane's Esquire. Ben was the head chef from day one and helped Ryan Squires take his restaurant to 3 hats... The first Brisbane restaurant to ever reach that status. Soon after, Ben left to become the Head Chef at Paper Daisy in Northern NSW, and later opened up his first restaurant Pipit in early 2019, which came at no easy cost. He found himself tiling for over 16 hours a day just to keep on track, which since opening, found itself receiving a hat in the 2020 Good Food Guide that year. Ben Devlin has recently published a book with community funded publisher, Somekind Press. A book (titled 'Pipit') that explores the restaurant over 8 seasons, through food and place to represent the environmental sustainability of Pipit. This is a fun in depth chat about the extensive experience behind Ben Devlin's journey through hospitality. From working at some of the worlds best restaurants, to now opening up his own, Ben shares the incredible times that led to much of the influence and motivation behind where he is now. Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester. Follow @rootsforaging on Instagram for the latest info and guest soundbites.


Ep. 11 Parker Blain (Food & Lifestyle Photographer)
Sep 18 2020 61 mins  
After an intense fashion photo shoot in New York came to a crashing end, leaving Parker in a wheelchair and off work for 11 months, he had to come home and re-think about the direction his photography career was heading. He knew the fashion industry in Australia isn't at the same scale as the U.S. so food was his next best bet. He came back to Australia where he began shooting for Broadsheet and Concrete Playground and for restaurants like Hartsyard, the Vue De Monde group and Stokehouse. Currently stuck in Melbourne during the intense lockdown, Parker and I chat over the phone about the changing culture of food photography between the 'old school' and 'new school' photographers, with the recent boom in food bloggers who are creating a divide in what some restaurants really expect from professional food photographers. We chat about the pressures of maintaining a food and lifestyle photography business during COVID19 and how restaurants are having to work around the issue of putting out recent content while adherring to the stage 4 lockdown currently in Melbourne. His latest project (as of September 2020), which was funded by the City of Melbourne, explores the daily lives of people already suffering from compromised immune systems, in a time where social distancing and personal health is at the utmost of importance. Be sure to tune in, it's a great reflective chat about the early ambitions and passions of a photographer having grown up in Australia, Singapore and Hong Kong. The Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to support and rate restaurants ever since. / Music by Charlie Fester.


Ep. 10 Jarrod Walsh (Hartsyard)
Sep 11 2020 40 mins  
Could you imagine Hartsyard with any other name? Well that was something Jarrod and Dorothy were considering before they took over the reigns in 2018. But since then, they have both managed to bring something truly unique to the small pocket of the city. With a since changed menu and restaurant fit-out, Hartsyard now focuses on the unique local produce brought by their suppliers, through ensuring that every element is represented by a burst of fresh flavour, however simplistic the plating may appear to be (The Pork Jowl, Tomato Vinegar and Black Garlic is the dish i have in mind here.) But Jarrod hadn't really found his own until briefly working for the likes of Clayton Wells at Automata, where he found a deeper sense of respect and perspective for the produce they were working with. Jarrod chats about the highs and lows of a passionate career in hospitality, and finding his way through it with opportunities to work as a senior sous chef and head chef before coming to own Hartsyard. After coming out of the pandemic, they have decided to stick to a set degustation, where they are consistently proving they've got what it takes to maintain themselves as one of Sydney's best restaurants. Tune in to Roots Podcast to hear all about it. Go and follow @rootsforaging on instagram for the latest guest and news. The Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charles Fester.























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