In this episode, we talk to Bristol chef, Adrian Kirikmaa, about his life as a chef, moving into different roles, working in aged-care, and doing his bit to help the community. We're not sure when he actually sleeps, but we're glad he's so involved in the Bristol community. You can see the show notes here: https://atthesauce.com/2020/02/16/episode-38-adrian-kirikmaa-bristol/

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In this episode, Alex and Karis talk to film scholar, author and supper club host, Alissa Timoshkina. As the rain pours down on the camper van, the power of food pops up in everything from films to making Siberian culture more accessible. Read the show notes here: https://atthesauce.com/2019/02/02/episode-thirty-seven-alissa-timoshkina/

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Do you associate rum with Spain? We didn't until visiting the Ron Montero distillery in Motril, Spain. We spoke to director, Maria Elena about her journey from Nicaragua to Spain, what makes a good rum, and what you should eat while drinking it (obviously, the most important part!). You can find the show notes here: https://atthesauce.com/2020/01/19/episode-36-maria-elena-targa-ron-montero-rum/

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In this episode of At the Sauce, Alex and Karis talk to fiction writer, Laura Hounsom. We talk about her passion for food and history and how she makes food a big part of her novels.Read the show notes: https://atthesauce.com/2020/01/05/episode-thirty-five-laura-madeleine/

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In this episode, Karis and Alex talk to food writer and historian, Bee Wilson. We talk the importance of making food part of education and how families can make time for good food. Listen to find out what a peach sounds like!You can read the show notes here: https://atthesauce.com/2019/12/22/what-does-a-peach-sound-like?-with-bee-wilson/

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Alex and Karis talk to fermentation revivalist Sandor Katz about how he first got into fermenting food, his favourites, and some of the more challenging food tasting he has done. Listen to this episode to get you motivated to do your own fermenting at home.Read the show notes here: https://atthesauce.com/2019/12/08/episode-thirty-three-the-art-of-fermentation/

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In this episode, Alex and Karis talk to chefs and co-owners of pop-up and restaurant group in Brighton, Wolfsmouth. It's a candid conversation about running a business and working in the industry. You can find the show notes here: https://atthesauce.com/2019/11/24/episode-thirty-two-wolfsmouth/

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Kane McDowell owns and runs the Sugardough bakeries in Brighton and Hove. Alex and Karis spoke to him about his start in the industry, the challenges of running a small business and what it was like to move from bustling Melbourne to chilled out Brighton. Listen to find out the name of Kane's sourdough starter!Find the show notes here:

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Chef Mary Sue Milliken is a powerhouse. Alex and Karis were lucky to have a bit of time with her to talk about her food story, including the #MeToo movement in the kitchen, the James Beard Foundation, food sustainability and so much more. Listen to this episode to hear what Mary Sue's perfect meal looks like.Take a look at the show notes here: https://atthesauce.com/2019/10/27/episode-thirty-mary-sue-milliken/

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Did Roman people actually eat dormice? Did medieval cooks actually cover up rotten meat with spices? You'll find out the answers to those questions and more when Alex and Karis talk to food historian, Sam Bilton. We talk the logistics of actually cooking historical food and the feelings you get when you uncover handwritten recipes from an ancestor.Read the show notes here:

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