Love, is a powerful thing. Although he had an incredible career in Turkey, Coskun Uysal (Tulum, Melbourne) moved to Australia for love. The move changed his life, and although the first few years of trade at his award-winning restaurant was filled with the challenge of educating diners of the diversity of Turkish cuisine, diners have fallen in love with his interpretation of one of the most exciting cuisines on the planet.

https://www.instagram.com/coskunuysaltulum/?hl=en

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Many in the hospitality dream of the day they can open their own restaurant. To build it from the ground up and execute their vision of what it means to dine and imbibe on their terms. But what are the challenges of nailing this vision, this dream? For Nigel Ward (Passegiatta) the last few years have been a journey of just that, and he’s just putting the finishing touches on a venue that is every bit of him and his experiences.

https://www.passeggiata.net.au

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https://www.porkstar.com.au

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Christy and Adam Barnes are Master Fisherman working from their home port of Port Broughton in South Australia their artisanal fishing practices produce some of the highest quality seafood to be found.

https://www.instagram.com/ac_barnesseafoods/

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Teresa Heuzenroeder is Senior Winemaker at Petaluma Wines. If you drink Australia wine, chances are you’ve had the pleasure of tasting a wine from Petaluma in their well-recognised yellow label bottles. 

Petaluma is known for more than just exceptional wines, they are a distinguished brand and symbol of the Aussie wine industry.

https://www.petaluma.com.au

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Last time we caught up with Danny Russo (Sala, Sydney) we went on a journey of his career and delved into a lot of talk about Pork on our sibling podcast the Crackling. But today we’re talking seafood, as Danny has some huge news about an iconic location in Sydney.

https://www.instagram.com/therussolinigroup/?hl=en

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Last time we caught up with Guy Grossi (Settimo) it was on our special series The Luminaires, where he detailed the incredible influence the Grossi family has had for three generations. After a challenging period, Guy as ever is on the move again with something new.

http://www.grossi.com.au

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Wiradjuri man Zane McMillan is the co-CEO of Uncle Charlie's Tastes of Country, an Aboriginal-owned family company that makes popcorn seasoned with Indigenous flavours. Uncle Charlie's is a new company but it’s anchored in more than 60,000 years of Aboriginal connection to the land and has broad ambitions beyond offering a tasty commercial snack. It’s as much about storytelling, connection and understanding throughout Australia, and employment in rural New South Wales, as it is about balance sheets. Find Uncle Charlie's at Fine Food Australia in Melbourne September 5-8.

https://www.unclecharlies.com.au

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The culinary world often talks of Michelin stars, the drive to be the best, to aim for perfection and deliver excellence. And yet, we as people are fallible, and at times not so perfect. What does it take to not only strive to be the best in your craft, but when at the pinnacle. maintain the standards and stay true to yourself too. Clare Smyth is one of the world’s greatest chefs and restaurateurs, and owner of Core in London and now Oncore in Sydney Australia. She joins us and takes us on a journey of her career and what led to her first international restaurant, in Sydney.

https://www.claresmyth.com

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It wasn't all that long ago that the idea of sustainability and care for the environment were marketing catch phrases and cliches. But times have changed. The notion of sustainability is not just about food waste, and for chef Jared Ingersoll it’s become a life ambition to not only change habits, actions, and ideals about the notion of sustainability, but how to put them into practise within venues, culture businesses to make a better planet for all of us.

https://www.instagram.com/jaredingersoll/?hl=en

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There are few 5th generation fishermen in Australia, fewer still who can claim they are fishing using the same methods for the same catch as their forefathers. Gary Hera-Singh is one such fisherman, who’s tireless commitment to the environmental protection of his beloved Coorong is as impressive as the delicious Yellow Eye Mullet he catches.

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