Menu Community Kitchen Kind Turnip Table Edible Futures Turnip Check-in Clients Contact Sweet Grape and Rosemary Sourdough Foccacia Zöes Sweet Grape and Rosemary Sourdough Focaccia
Menu Community Kitchen Kind Turnip Table Edible Futures Turnip Check-in Clients Contact Kitchen Kind #8Zoe Birch Sweet Grape and Rosemary Sourdough Foccacia Chef Zoe Birch
Fides-Mae Santos who works in Economic Development in the Wyndham City Council is a well respected and admired member of her Filippino community and her Melbourne family. In this Kitchen Kind, she shares the story of an ingredient key to her culture, her heritage, her memories and her future.
Rarely will I drink a Bloody Maria laced with booze, but if I do the combination of Amontillado and tequila is the only way I’ll take it. My affection for this combination of rich, salty, umami and spice are sizable. But this recipe does more than satisfy my palate, it has now been consumed so many times and in so many different contexts, a sip stirs all kinds of memories.
We see Kitchen Kind as a bit of a love letter to food and drink. Emely Donegan, co-owner of Scrub Hill in Newlyn with her partner, Jente van Beek, took it next-level as she writes to the drink she loves best and shares her memories of comfort and fun with this spicy mix.
Joanie loved to prepare a rich, moist delicious cake full of dried fruits, with loads of butter, mixed spice, and sugar. She never liked dried citrus peel, so you would never find lemon or orange rind in her cakes!
The Director of Great Ocean Road Gin shares the story of the ritual, routine and heady scents of her mum, Joanie’s, Christmas Cake, with memories so lush and comforting she’s made a gin to honour it.
Chef Ana Cortes Garcia, head chef of recently opened Beso in Melbourne CBD, reflects on a favourite dish from her childhood in Spain and shares how she has refined it she’s for the menu at her Flinders Lane venue.
Ilona Topolcsanyi’s upbringing with a Hungarian father and Maltese mother has been anchored in love and good, traditional breads.
Jordan Clay is chef and co-owner of much-loved Pipi’s Kiosk in Albert Park and we just love his answer to this question…
Menu Community Kitchen Kind Turnip Table Edible Futures Turnip Check-in Clients Contact Varenyky (Ukrainian dumplings) Classic Varenyky Dough: 4 cups plain flour 1 egg (optional)
In our first Kitchen Kind we speak with Zenon Misko, a great friend of the Victorian Food and Wine Community; he was with the Melbourne Food & Wine Festival for nine years. Zenon is behind the Instagram account @roamingbangkok where he explores, tastes and photographs the streets and communities of Bangkok, the city in which he currently resides, with his wife Kitty and their two young children.
In our next episode of Edible Futures, editor of Difford’s Guide Australia, Jane Ryan, talks to us about the importance of a good bartender, the joy of making cocktails and shares her rich experiences and insights into a world of utilising food waste, foraging for cocktail ingredients and the place bottled cocktails hold in an ever-evolving industry.
In partnership with the Melbourne Cocktail Festival
Darren Leaney, Group Bar Manager of Sunda, Aru and Parcs restaurants in Melbourne shares his love of bartending and hospitality.He discusses ways to utilise food waste – bartenders are good at it – what cocktails make him happy and gets excited about people getting out and about again in Melbourne.
Stephen Walter, grain and pulse farmer at Burrum Biodynamics, shares how he and his family converted their 3000 acre property – that he was born on – from conventional to biodynamic farming.
They grow Wheat, Barley, Oats, Spelt, Rye, Lentils, Field peas and Fava beans and supply some of the best bakeries in Melbourne.
We talk to Gerald Diffey about his beautiful book, Beggars Belief and get a little emotional as we discuss the art and craft of great service.
How do we get more people into the beautiful hospitality industry?
Mr Diffey has some great ideas.
Melbourne-based chef Tom Sarafian, founded his brand ‘Sarafian Melbourne’ in mid-2021. His hand-made Hummus and Toum sells out regularly across the city. Here, he shares the story of his career, the adventures he’s taken and why hand-picking chickpeas for every batch of hummus may take more time but helps him sleep at night…
Former marine scientist and now, mushroom farmer, Yarra Valley-based John Ford shares his knowledge and love of all things fungi.
He cultivates little-known and very delicious varieties of mushrooms and sells to some leading chefs across Australia.
Wondering about what a Lion’s Mane mushroom is and how to cook it? John shares that and way more about how he sees an edible future.
We talk with Emma Coath, who guides Rocket Seeder, an accelerator for early stage startups in the Food and Agriculture sector in Australia.
She is passionate about helping innovators and founders take their food and agriculture businesses to the next level by providing them with the tools, guidance and support they need to scale up and help create an Edible Future…
Richard Seymour, GM of Mount Zero Olives in the Grampians in western Victoria, shares the story of the family business that has grown significantly since they bought the olive grove in 1994.
Always working towards a sustainable and ethical future in produce and production, Richard discusses how Mount Zero Olives do what they do and wish to do for generations to come.
Turnip CheckIn #72 is Zackary Furst, head chef, Bar Liberty and winner of Good Food, Young Chef of the Year Award Victoria 2022.
Amenity waste; it’s a thing. We all chat about food waste in restaurants and cafes but what about amenity waste… Toilet paper, hand soaps, hand towels and/or dryers, do restaurant have access to products that can help them cut down on amenity waste.
Baresop is a plant-based powder that, with the simple addition of water, makes a hand soap. It’s delivered with a good looking bottle-to-keep in which to mix the foaming hand soap.
Last year, saw Megan Griffey and chef Jenna Abbruzzese, business partners and owners of Hawthorn cafe Our Kitchenette, make the permanent change from a cafe to retail and ready-made meals, online and in-store.
The pair have stocked the shop with fresh meals prepared by Jenna as well as beautiful tableware and ceramics, selected by Megan. The change has been embraced by their regulars and broader community and their catering arm is going strong, so we checked in to see how they’re going as they reopened this week to kick off 2021.
Scarf Community partners with restaurants and other hospitality businesses to run Scarf Dinners and provide meaningful training, mentoring and paid work experience to their participants who are from refugee and migrant backgrounds.
So what happened in this – their 10th year – when those restaurants and business had to shut due to COVID lockdowns?
We checked in with Scarf Co-founder, Hannah Brennan to see how she’s going. Things are looking up and there’s some magnificent merch available for purchase to help support this dynamic organisation, thanks to a collaboration with Melbourne-based Ethiopian artist, Olana Janfa.
Turnip Media recognises the Wurundjeri as traditional owners of the land on which we live and work.
We pay respect to their elders, past, present and emerging.