One of the pods we recorded around the time the twins were born. No idea what we talked about.

We talk pigs (surprise), coriander, cooking new things, Sals seafood xmas and cooking for Falls Festival and airport food service.

On Cheeeeesy this week, Sal goes back to catering for someone else, we try a mystery blue cheese and talk about milk, fruit trees in the back yard, my mint dip and taste in food Tune by Ozi Batla, who is awesome

We offend our listeners straight up, cauliflower in batter, slow cooked pork shanks, brie on turkey sandwiches, raising geese to eat, xmas lunch and the role of salad, leftovers, fondue, ginger marmalade and the best roast potatoes.

Sal and I talk about here night as a Gin judge, bacon trials, cooking with other cooks and my attempts to start cooking new things.

This week Sal is back from eating Japan out of house and home, so we talk about giving cookbooks as gifts, pigs and bacon. And Japanese food. Just a little bit.

With Sal still jet setting through Japan, i decided to go to a pub to talk to Keira McIntosh​ and Rory Doyle about, well, pubs, and also fine dining and country living. Sound is a little uneven, maybe due to the consumption of beer.

With Sal in Japan sampling all their culinary goodies, guest host Birmo stepped in to talk about the restaurant industry in Brisbane, having your own beer named after you, lactose free cheese, the publishing industry and of course, pork belly.​ Awesome theme music as always by Ozi Batla, go buy his stuff​. Subscribe to the podcast here and rate us there if you have the time.​

While Sal packs to go to Japan, we talk about sausages, favourite cookbooks, catering vs cooking and mashed potato is this super quick, on the run Cheeeeesycast Theme music by the awesome OziBatla