Afleveringen
-
Joining us today is Justin Scarvaci, Executive Chef of Vinotto and 2024 WAGFG New Restaurant of the Year, Yiamas. Justin shared with us his story from growing up in Kalgoorlie to working in Michelin star restaurants in London and back to Perth where he discovered his love for the 80km run.
-
Today we are joined by Ben Wood, Bar Manager of The Corner Dairy and panellist for the 2024 WAGFG Wine Awards & Festival. We had a deep, honest, and thoughtful conversation around growing up in Dubbo and his relationship with alcohol. He shared his personal journey to come at peace with his new life in Perth and the venues that continue to inspire him.
-
Zijn er afleveringen die ontbreken?
-
On today’s episode of our WAGFG Podcast, Paper, Scissors Stock, we sat down with the State Buildings Director of Wine and Beverages, Emma Farrelly. Emma reflects on the evolution of the sommelier gender balance, juggling long work hours with motherhood and explores what separates the art of hospitality to service. The chat is warm, insightful and populated with little gems that the industry and public alike can relate to; this episode is one of our favourite podcasts yet.
-
Today on Paper, Scissors, Stock, we sat down with butcher turned restaurateur, Gavin Olsen of Olsen Butchers and Nextdoor. Gavin shared tales of his childhood spent growing up in the Perth Hills and in the family butcher business, falling in love with the hospitality industry, putting out (actual) fires, and finding his dream chef.
-
In this week's episode, we catch up with West Australian pasta master Paul ('Sal') Salmeri, owner of Sal’s Pasta Deli in Cottesloe. Sal chats about his time in the Navy, moving to experience culinary school in Florence and shares the lessons that can be derived from leading with a positive attitude.
-
For our first episode, we sat down for an in-depth chat with Joel Valvasori, the chef behind Perth’s Lulu La Delizia.
Joel candidly shares his personal evolution as a chef and business owner, riding the trials and tribulations of perfectionism and the importance of balance and intent outside the restaurant.
