After working for over 20 years around the world in 5-star hotels and Michelin starred restaurants in Italy, Luca Ciano has bult an incredible career downunder. Inspired by the food of his family, and his experiences in Australia he has been able to create a presence on film, in print and with a retail line of sauces that combine all rely on his canny modern approach to traditional recipes.

https://www.lucaciano.com

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Byron Fermentary is the creation of Katerina Lazareva, a trained Chef living, farming and making in Byron Bay, Australia. Byron Fermentary is the manifestation of her experience and ancestral traditions in a range of unique fermented products made from seasonal organic produce.

https://byronfermentary.com.au

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Born in Adelaide to Lebanese migrant parents, Rose Adam (The Middle Store) grew up in a huge extended family where food was at the centre of everything. After spending 15 years pursuing her corporate career she pursued a dream to open a Middle Eastern inspired café with her siblings that shared her love of Lebanese food and hospitality. Greatly influenced by the food her mother would make growing up, her menu is a colourful celebration of the memories of childhood meals and family gatherings.

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

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Food is a language like no other. One that can be passed on, interpreted, and shared over generations in families that put food in the centre of the family. For Andrew Duong (Miss Vans, Canberra), family is at the core of everything he does, and it’s help him create one of the most exciting new restaurant’s in the nation’s capital.

https://www.missvans.com.au

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https://www.porkstar.com.au

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At Clover Hill in Brooklyn Heights, you won’t find white tablecloths or hear the clinking of silverware and porcelain plates over hushed music. Ground-breaking young chef Charlie Mitchell believes that fine dining should be fun. Part of the New American Restaurant wave he brings together flavours of the seasons and creates an atmosphere influenced by the arts and forms of self-expression ingrained in New York City culture.

https://www.cloverhillbk.com

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The inshore fishermen of New South Wales are a vital part of many regional communities, along with providing employment and economic benefit to their local towns, they supply a broad range of delicious, seasonal, sustainable seafood. 

Geoff Blackburn is an inspiring example of one such fisherman. From his base in Coffs Harbour he fishes the rivers and estuaries of Northern NSW, whilst always motivating, promoting and supporting the fishery he loves

https://coffsfishcoop.com.au/our-fishers/geoff-blackburn/

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Freshwater Brewing Company is located in Brookvale on the Northern Beaches. It was founded by a group of Industry mates, as most good ideas are. 

They’ve have recently launched their new Taproom and Restaurant, today I am joined by Co- Owner Jonny Bucknall and Head Brewer Brett Phillips.

https://freshwaterbrewing.com.au

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Today we continue our deep dive into the lives of people in food in New York with one of the city's most talented chefs.

Growing up in a family that ran a non-profit community soup kitchen dining, Marjorie Meek-Bradley (Starr Restaurant Group, Pastis, New York) experienced an early immersion into a world defined by real ingredients and simple technique. Soon enough she began a career as a chef, that has seen her earn her stripes in some of the US’s best restaurants. Now she is leading the culinary charge of some of the most influential restaurants in New York, Washington DC and Miami, including one of the world’s most adored restaurants Pastis.

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

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Today we continue our deep dive into the lives of people in food in New York.

By her own account, Camari Mick (The Musket Room, Manhattan) got into pastry out of necessity. Her dad from Jamaica and her Mum from Brooklyn are both great cooks, but their talents did not include baking. Since she always wanted something sweet after dinner growing up, she begged her mum to start baking with her and became hooked. Now she’s leading the pastry team of one of Manhattan’s finest proponents of new American cuisine

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

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It’s hard to get your head around picking and packing half a million dollars worth of produce in a single day. But for the six weeks that Kensington Pride mangoes are in season, that’s exactly what happens on Matt Palise’s farm in the Northern Territory. Red Rich Fruits is a family farming business, with Matt part of the third generation. The family started in Victoria’s Yarra Valley but now farms much further afield, working through apples, pears, stone fruit, mandarins, mangoes and citrus to ensure a year-round fruity business.

https://www.instagram.com/kensingtonpridemangoes/

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The Producers comes from Deep In The Weeds, Australia's leading food podcast network. Listen to find out where your food comes from. Food journalist hosts Dani Valent and Anthony Huckstep share the stories of farmers and food artisans.