Sharon Brindley is a Yamatji/Noongar woman living on Bunurong/Boon Wurrung country (the Mornington Peninsula), where she is also the proud owner of Cooee Cafe, the only Indigenous cafe in the region and @jalajalatreats who specialise in native flavoured chocolates.     Hugh Allen is the Executive Chef @vuedemonde and is a big advocate of the true flavours of Australia. He has been helping Sharon with her new venture.

COOKING THE BOOKS - From Inside the Food Industry

#54 Sharon Brindley and Hugh Allen

This week we spoke to Elika and Gary from Jamsheed winery in Preston, Melbourne. These are two highly respected hospo professionals who have so much knowledge and are so incredibly humble. Jamsheed is a must-visit; it's a real cool spot for a drink and the food is fantastic.       

#53 Gary and Elika from Jamsheed Winery

This week we spoke to Rae Bonny who is a Integrated Wellbeing Specialist/Counsellor about mental health in the work place. 

#52 Rae Bonney - Integrated Wellbeing Specialist/Counsellor

Banjo is an expert in the art of beverage, he has heaps of knowledge which he shares openly. 

#51 Banjo - co owner of Good Pair Days

This week on the podcast Robbie spoke to Adam D’Sylva; Chef-Owner of Coda and Tonka in Melbourne. Adam also has many other business ventures including a crockery range and cutlery range, he is a brand ambassador for Luv-a-Duck, Racing Victoria and Lavazza among several other brands. @adamdsylvachef www.codarestaurant.com.au www.tonkarestaurant.com.au

#50 Adam D'Sylva - Chef/Owner of Coda and Tonka Restaurants

This week Robbie spoke to Glenn Flood; a chef-turned-coach. Glenn started his career as a chef which led him to Jamie Oliver’s restaurant, Fifteen. Which then in turn led him into the world of food media. Glenn spent a few seasons on Masterchef, organising the challenges as well has many other aspects behind the scenes. Through his business as a coach, he now helps chefs become better communicators and better versions of themselves. @glenn_flood www.glennflood.com

#49 Glenn Flood - Chef-turned-coach

This week Robbie spoke to Julian from Butter and Thievery, Sydney. Robbie and Julian worked together at Rockpool Bar and Grill Sydney about 10 years ago. Since then Julian has travelled around the world and worked at some fantastic restaurants, also winning young chef of the year. Now he is building a culture restaurant; serving fried chicken, champagne and selling kicks (trainers).  @julianvcincotta @buttersydney @buttershop @thethievery www.buttersydney.com.au www.thethievery.com.au

#48 Julian Cincotta - Chef/Owner of Butter & Thievery Sydney

This week Robbie spoke to Danny Parker, Head Chef at Jesmond Dene House in Newcastle, England. Prior to joining the hotel, Danny was Head Chef at Kenny Atkinson's 1 starred-michelin restaurant, House of Tides. Danny is now on his own path building a menu that he loves to cook. Danny is a competitor at heart; he has competed in Great British Menu, Masterchef The Professionals, The Roux Scholarship as well as North East Chef of the Year. He is never afraid to put himself out there.  www.jesmonddenehouse.co.uk

#47 Danny Parker - Head Chef at Jesmond Dene House, Newcastle

This week Robbie spoke to Aaron Starlin, head chef of Bistro Guillaume here in Melbourne. Aaron has just won back the Chef's Hat for Bistro Guillaume in the 2020 Good Food Guide with his modern approach to the French bistro classics as well as a little hint of his English roots. Aaron talks about his long career with Guillaume, how his role in the kitchen has changed over the years as well as opening up about his anxiety.

#46 Aaron Starling - Head Chef of Bistro Guillaume, Melbourne

This week Robbie spoke to an old friend, Nick Grieves from The Patricia Restaurant in Newcastle, England. Robbie met Nick about 20 years ago when Nick was working part-time a restaurant. Nick then went on to study for the building industry, but after the GFC hit and that industry struggled, Nick turned back to the hospitality industry. He fell in love with it but felt he didn't have enough experience and so headed off to London where he worked for Simon Rogan for a short time, and also at The River Cafe. Now he is back home in the North East of England, running his own bistro where he is cooking the food he loves and offering the wine he enjoys drinking. @thepatriciancl www.the-patricia.com

#45 Nick Grieves - Chef Owner of the Patricia

This week Robbie spoke to an old friend, Billy White. Billy has been cooking all around Europe for 15 odd years, cooking in some fantastic restaurants like the world famous St Johns and Matbaren by Mathias Dahlgren. About 8 years ago, Billy started running and he got hooked; now he is running up to 10 times a week and competing several times a year, sometimes up to 100km in one run. Being the ambitious chef that he is, he started writing for a running blog that led on to a book deal where 'Eat, Run, Enjoy' was created. Billy has mixed his two passions - running and cooking - and it is exactly that.... a cookbook for chefs and people who are interested in good wellbeing. If you're interested in a book, get in touch directly with Billy and he will personalise it for you or follow this link https://gawellforlag.com/product/eatrunenjoy @billywhite43  @rosendalstradgard   https://billywhite-chef.com/

#44 Billy White - Chef & Author of Eat, Run, Enjoy

This week Robbie spoke to James from Woodcutters Kitchen. James has had a very mixed career; he started off as a musician, then his parents advised him to start an accountancy course before heading off to the police to work in the drug squad, then leaving that to working the corporate banking world. After 20 years and with an interest in fermenting bubbling, he decided to start a bakery. After a short time he released that wasn't going to work out, James pivoted and turned the space into a restaurant, the heart of which is the two beautiful wood-burning ovens. www.woodcutterskitchen.com.au https://www.instagram.com/woodcutterskitchen/

#43 - James Leplaw, Chef-Owner of WoodCutters Kitchen

This week Robbie sat down with Peter Gunn from Ides Restaurant. Robbie and Pete met about 8 years ago when they both ran pop-up restaurants here in Melbourne. Since then, Pete impressively managed to turn his pop-up into a fixed location and his idea for Ides has gone from strength to strength. Pete has a very modern approach to running his restaurant with a underline of classic cooking running though it. In this podcast you will hear Pete's story and thoughts about many aspects of the industry. www.idesmelbourne.com.au @idesmelbourne @petergunn501

#42 Peter Gunn - Chef Owner of Ides Restaurant

For the first episode of season 4 Robbie spoke with Matt Donnelly who has made the journey from chef to restaurant owner, to professional mushroom forager, organic tomato grower and producer of black garlic. Matt travels 1000s of kms every season across Victoria and NSW, collecting some of the best mushrooms available to supply Melbourne’s restaurants. Instagram: @mushroomsanon

#41 Matthew Donnelly, Mushroom Forager

This week Robbie sat down with one of this generation's great chef minds; Ben Shewry. With 3 Hats in the Good Food Guide and named 20th Best Restaurant in the world by San Pellegrino, there is no doubt that Attica is one of, if not the best restaurants in Australia right now. But just as impressive as the accolades is his view on current social issues and his unwavering dedication to sustainability throughout his restaurant. From fish to chocolate, staff to suppliers, he is playing the long game. A true crusader. Ben was featured on the first season of Chef's Table on Netflix - if you haven't seen it, it's a must-watch. www.attica.com.au Instagram: @benshewry, @atticamelbourne

#40 Ben Shewry, Chef-owner of Attica, Melbourne

Cooking the Books wants to take you behind the velvet curtain of the food industry and give you the opportunity to meet the people working in it every day. This is a hospitality podcast delving into all aspects of the food industry; from restaurants to butchers, chefs to sommeliers, cheese mongers to brewers, and everything in between. Telling you the hows, whys and how they got there.

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COOKING THE BOOKS - From Inside the Food Industry

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