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Cooking is love in action. 

Kitchen Kind is a new series by Turnip Media to remember and to celebrate how food and drink plays an integral, emotional and traditional part of all our lives. 

So many of our memories, pleasures and rituals are founded in food, connection, kindness and love. 

Kitchen Kind wishes to explore these personal stories, memories and recipes through conversations with all kinds of people who live all kinds of lives. 
Humankind is Kitchen Kind.

Kitchen Kind: Kanji Kohanda

Kanji Kohanda has always been excited by food. As a child he learned to appreciate the flavours and intricacies of kaiseki with his family, and later how kaiseki is a feeling as much as it is food.
These family moments have driven the love and passion for sake that forms the foundation for his business, Nomu Saketen.

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Kitchen Kind: Sweet Grape and Rosemary Sourdough Focaccia

We didn’t buy much in my family to my dismay as a teenager growing up craving normality. Our garden fed us and all excess was bottled and preserved for later in the year. We made everything from scratch and bread was a daily process undertaken by either myself or my mother. Sometimes it was a simple country loaf or seeded rolls, other days flatbread but my favourite was always focaccia.

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Kitchen Kind: Zoe Birch

Chef Zoe Birch grew up in a home with the kitchen at its heart. As a child, she and her mother would do the baking competition show circuit every year over the September, October period and baking – bread in particular – has shaped much of her work at her award-winning eight-seater restaurant in Melbourne’s Hurstbridge.

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Kitchen Kind: Calamansi

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.

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Kitchen Kind: Bloody Maria Cocktail

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.

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Kitchen Kind: Emely Donegan & Jente van Beek

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.

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Kitchen Kind: Joanie’s Christmas Cake

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!

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Kitchen Kind: Ann Houlihan

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.

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Kitchen Kind: Ana Cortes Garcia

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.

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Kitchen Kind: Zenon Misko

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.

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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.


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