In part two of Dietary Requirements’ live special recorded at Parrotdog brewery as part of Visa Wellington On a Plate 2021, Simon Day and Sophie Gilmour are joined by Kelda Hains (Rita) and Dominique McMillan (Floriditas) for a discussion about the future of restaurants and the hospitality industry.Recorded Sunday August 15, 2021. See acast.com/privacy for privacy and opt-out information.

Dietary Requirements

Live at Wellington On a Plate, on the future of hospitality

Recorded live at Parrotdog in Lyall Bay as part of Visa Wellington On a Plate 2021, Dietary Requirements meets the brewery’s three founding Matts (Kristofski, Warner and Stevens) for a chat about their decade-long journey in the craft beer business.Read more: Alice Neville charts the journey of Parrotdog.Recorded Sunday August 15, 2021. See acast.com/privacy for privacy and opt-out information.

Live at Wellington On a Plate, with Parrotdog’s three Matts

The pod breaks out of the studio for a field trip to Kingi at Auckland’s Hotel Britomart, and a very special cooking lesson from chef Tom Hishon. He gives us a behind-the-scenes tour of the seafood-focused restaurant and teaches us how to cook the delicious flounder of our dreams.Dietary Requirements will also be making an official appearance at WOAP 2021, on August 15 at the Parrotdog brewery in Lyall Bay. Plan your 2021 experience at visawoap.com.  See acast.com/privacy for privacy and opt-out information.

Cooking a flounder with Kingi’s Tom Hishon

Carlo Buenaventura is an evergreen Auckland hospitality personality who’s worked both in kitchens and front of house at a range of fantastic spots since moving to New Zealand from the Philippines in 2010. His latest venture is Bar Magda on Cross Street in the central city, where he’s back on the tools in the kitchen. He joined Dietary Requirements to talk about why it’s so important to work on both sides of a restaurant, Bar Magda’s Filipino flavours and what he’s getting up to with Cinderella at this year’s Visa Wellington on a Plate.Dietary Requirements will also be making an official appearance at WOAP 2021, on August 15 at the Parrotdog brewery in Lyall Bay. Plan your 2021 experience at visawoap.com.  See acast.com/privacy for privacy and opt-out information.

Filipino flavours with Bar Magda’s Carlo Buenaventura

In this episode we're talking about food cities – what makes a great food city, and what are some of our personal favourites around the world? Is Simon right to put Wellington up there among the best international food cities, and how does Auckland rank?Dietary Requirements will also be making an official appearance at Wellington On a Plate 2021 on August 15 at the Parrotdog brewery in Lyall Bay. Plan your 2021 experience at visawoap.com  See acast.com/privacy for privacy and opt-out information.

Our favourite food cities

Next month, Visa Wellington On a Plate is taking over the capital's hospitality industry with a vast menu of events, burgers and cocktails. In this episode, WOAP programme director Beth Brash joins the Dietary Requirements team to talk about how the festival adapted to Covid-19, the amazing events on this year's programme, and her new life trapped in Tasmania. Dietary Requirements will also be making an official appearance at WOAP 2021 on August 15 at the Parrotdog brewery in Lyall Bay. Plan your 2021 experience at visawoap.com.  See acast.com/privacy for privacy and opt-out information.

Serving up Wellington On a Plate

Last week the Restaurant Association launched a campaign to draw attention to the major skills and labour shortage the hospitality sector is experiencing as a result of Covid-19 and the subsequent border closure. This episode’s guest Chand Sahrawat runs three of Auckland’s most highly-rated restaurants – Sidart, Cassia and The French Cafe by Sid – and has first-hand experience of the kind of pressures hospitality owners and their staff are under. This episode of Dietary Requirements is brought to you by Visa Wellington on a Plate. Plan your 2021 experience at visawoap.comRead Chand’s open letter to Jacinda Ardern: https://thespinoff.co.nz/food/19-05-2021/youre-cutting-off-our-lifeblood-an-open-letter-to-jacinda-ardern-from-an-immigrant-restaurant-owner/  See acast.com/privacy for privacy and opt-out information.

NZ's hospitality staffing crisis

In this episode, as they thank Freedom Farms for three years of support, Simon, Alice and Sophie return to the very essence of Dietary Requirements – yarning about yum as food. From sausage rolls to seaweed noodles, orange chocolate chip ice cream to pickle chips, it’s a quick-fire round-up of our top kai memories from the past few months.  See acast.com/privacy for privacy and opt-out information.

Yum as food

Polly Markus started posting her home cooking adventures on the Instagram account @miss_pollys_kitchen during lockdown last year, and has now amassed over 18,000 hungry followers. She joins Simon and Alice in the studio (and Sophie on the phone on her way back from the Foodstuffs Expo in Hamilton) to talk about the joys of home cooking, kitchen disasters and whether or not she’s ever had gout.Join Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Sign up now at thespinoffrecroom.substack.com  See acast.com/privacy for privacy and opt-out information.

The joy of cooking at home

Angus Brown is the founder of Ārepa, and in this episode he joins us to explain what nootropics are and how his company uses them to make a drink that’s good for your brain. Alice and Simon give it a try to see if it helps them remember stuff. Angus is also a member of Future Food Aotearoa, a 10-person collective of emerging food tech leaders (including Dietary Requirements’ own Sophie), and they talk about how they're joining forces to help New Zealand become the Silicon Valley of the food scene.Join Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Sign up now at thespinoffrecroom.substack.com  See acast.com/privacy for privacy and opt-out information.

Brain food

Crack open a carton of Oak flavoured milk, rip into a pack of BBQ Shapes and join Simon, Alice and Sophie for a special Australia themed episode of Dietary Requirements. We’re talking classic Aussie dining experiences, perennially disputed Australian / New Zealand foods, raving about Adelaide as a food city, remembering the time Simon got fired from an Australian-themed restaurant in Copenhagen – and taste-testing some kangaroo meat seared on the office sandwich press.Sign up to Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Subscribe now: thespinoffrecroom.substack.com  See acast.com/privacy for privacy and opt-out information.

Advanced Australian fare

Special guest Leonie Hayden joins Sophie and Simon to debate whether or not hot cross buns are in fact bad, taste test some New Zealand-grown wasabi and discuss how hospitality will handle the rise in minimum wage.Read the wasabi story here: https://thespinoff.co.nz/food/03-04-2021/meet-the-ex-cop-growing-wasabi-in-canterbury/Sign up to Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Subscribe now: thespinoffrecroom.substack.com  See acast.com/privacy for privacy and opt-out information.

The case against hot cross buns

Food writer Anna King Shahab joins Dietary Requirements to talk about Lazy Susan, the Facebook group she co-founded where Aucklanders are sharing all their best food recommendations, and Auckland Eats, a new book celebrating some of the people who make the city's food scene so special.Sign up to Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Subscribe now: thespinoffrecroom.substack.com  See acast.com/privacy for privacy and opt-out information.

Spinning the Lazy Susan with Anna King Shahab

The full food pod squad assembles to talk about fine dining, Valentine’s Day dining and summer dining, including the location of the alleged best fish and chip shop in Aotearoa. Join Sophie, Simon and Alice as they reminisce about Antoine’s (02:00), the recently closed Auckland fine dining institution where only one of them ever actually ate. Seems like it would have been a good place to celebrate Valentine’s Day (09:55) – or is that day better spent hooning oysters with the gals? Simon reckons he’s found the best fish and chips in New Zealand (19:43), Sophie met a sourdough guy with the perfect sourdough guy name (32:14) and much more. Plus, find out how to get a free homemade mince and cheese pie from Simon.  See acast.com/privacy for privacy and opt-out information.

Galentine's Day on the oysters

Sophie Gilmour and Simon Day are joined by special guest Hugo Baird, co-owner of Grey Lynn’s Honey Bones and Lilian, to talk about opening new pub Hotel Ponsonby.Auckland is a city of many bars but few really good pubs – the kind of places you’d be just as comfortable going with your parents as you would with your mates, on a Saturday night or for a Sunday lunch. The kind of place you can call your local.Hugo Baird set out to change that when he opened Hotel Ponsonby in the Ponsonby Post Office building late in 2020. The man behind some of Simon’s favourite spots, Hugo opened his first cafe Crumb when he was just 24, and now runs and owns Honey Bones cafe and neighbouring Lilian osteria and wine bar in Grey Lynn with his business partners Willy Gresson and chef Otis Gardner Schapiro.He joined Sophie and Simon for the first Dietary Requirements of 2021 for a chat about what makes a good pub, opening one of his own, cursed hospo spots and the chaotic year that’s been.  See acast.com/privacy for privacy and opt-out information.

What makes the perfect pub?

The Spinoff presents a monthly food podcast discussing everything we’ve been eating and drinking, hosted by Sophie Gilmour, and The Spinoff’s Alice Neville and Simon Day.

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Dietary Requirements

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