Cafes are the heart of community but just how hard is it to run a cafe these days? We chat to Reiji Honour, owner of Haiku and Future in Melbourne's Camberwell. How do you balance innovation and predictability? Is reducing costs or raising prices the answer? What are some ways to improve team culture and mood? Oh - the big one - how much should you charge for a coffee? Let's find out...

https://haikufuture.com

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Peter Dillon started his career as a chef before moving into journalism and then marketing. He's come full circle and is now running Hotel Canberra in Ballarat with his brother and partner. We talk about career change, the rise of regional dining, the upside to the staffing crisis, the challenges of combining Filipino flavours with an all-Victorian sourcing policy, and the progress made in LGBTQ+ acceptance and welcome.

https://www.hotelcanberra.au

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He may be renowned as one of Australia’s best chefs, but Giovanni Pilu (Pilu Bottarga di Muggine) is making a name for himself by producing Bottarga – a key ingredient of the food from his homeland Sardinia. The story of how it all started, is quite extraordinary.

https://pilu.com.au/product/pilu-bottarga-di-muggine/

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Two weeks ago, farmer Chloe Fox was kayaking around Somerset Heritage Farm, which had become part of the raging Goulburn River in recent floods. All her vegetables had drowned. This weekend, dozens of volunteers descended on the farm to complete the most daunting jobs. We talk about farming on flood plains, optimism and hope, and the joys of growing vegetables for excited chefs and consumers.

https://www.instagram.com/somerset.heritage.produce/?hl=en

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How can you eat a Rolex? What's wrong with the coffee industry? How can people make a difference to the supply chain and value equation? We chat about all this and more with Commonfolk's Sam Keck. Sam is the owner and founder of a purpose-driven roastery and collection of cafes that aim to connect Australian coffee drinkers with distant farmers and do good along the way.

https://www.commonfolkcoffee.com.au

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Something a bit different today! We sit down with Plate It Forward's Shaun Christie-David at his restaurant Colombo Social (briefly) and Kabul Social, the little canteen at Wynyard Station that feels good and does good, providing purposeful employment for Afghan women who arrived in Sydney as refugees and also for the broader community who connect with these women for daily deliciousness.

https://www.plateitforward.org.au

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Ian Fullerton is a second generation pineapple farmer on Queensland’s Sunshine Coast. Growing 1900 tonnes of pineapples a year is more than a business, it’s almost a calling. Unflappable and stoic, Ian has opinions on employment policy, farming tech and the economics of agriculture. But in the end, there’s one thing that makes it all worth it: juicy fresh pineapples grown with integrity and pride.

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Chef Noah Crowcroft grew up in Texas and fell into cooking as a teenager by necessity. It's been a circuitous and fascinating journey from Austin to Melbourne, where he's now the executive chef of Rice Paper Scissors and the group's new event space Aunty Kim's. What's it like in the world of weddings and functions a year after lockdowns ended?

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

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South Australia's Robin Wagner, a sous chef at Magill Estate, has just been announced the Pacific winner for the San Pellegrino Young Chef Academy Competition, meaning he'll represent the region in the world finals in Milan in 2023. We find out why he spent five hours cooking a vegan dish with just three ingredients, and why judges Josh Niland, Peter Gilmore and Jacqui Challinor were so impressed.

https://www.magillestaterestaurant.com

https://www.sanpellegrinoyoungchefacademy.com

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Where are the staff? Bubble Booker Malcolm is one of a fleet of under 18s working at Middle Eastern restaurant Rumi in Melbourne. The Year 11 student is energised, proud and excited about her role as a cook. What made her take the job and what will keep her in hospitality?

https://www.rumirestaurant.com.au

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