Victorian producer Kerri Farrell and her spud sister Catherine farm potatoes, source potatoes and sell potatoes to fine dining restaurants, farmers’ markets and online. Third generation farmers and providores, Kerri loves being a spud specialist, enjoys the opportunities for connection and education and truly believes you can never be too enthusiastic about potatoes.

https://spudsisters.com.au

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Veteran chef and restaurateur Geoff Lindsay (Lamaro’s) started working in restaurants because his first boss seemed to have a lot of time for surfing. Though he soon realised that he hadn’t chosen the best profession for lifestyle perks, Geoff has retained for the industry, spilling tales from legendary Stephanie’s and his award-winning restaurants Stella, Pearl and Dandelion.

https://geofflindsay.info

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We head to three-Michelin-starred Geranium in Copenhagen where Australian sommelier Alex Jacques is enjoying everything! He appreciates the support of the restaurant and the Danish government through Covid, he loves the incredible wine cellar and the pescatarian menu that he’s matching with. A one-time Quay somm, Melbourne will always be home…but not quite yet.

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

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Racha Abou Alchamat runs Racha's Syrian Kitchen in Sydney. She shares her migrant story and explains why she loves sharing food from her culture. What makes Syrian food special and distinct and why was it so easy to taste the love in her beautiful ma'amoul biscuits?

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

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Inspired by native haired sheep seen on their travels to South America, the Gilmore Brothers set out to breed a fully haired meat sheep intended for Australian conditions. Through years of careful breeding using the latest technology and techniques, they succeeded in their venture, developing a unique breed of lamb, certified as the Australian White, and as Tim Leahy (Margra Lamb) explains, some of Australia’s best chefs are taking note.

https://www.margralamb.com

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Beloved Melbourne institution Tuck Shop Takeaway closed recently after 9½ years. We chat to owner Clinton Serex about why he and wife Karina parlayed their fine dining experience into a burger shop and the joys and challenges of running a small values-based business while bringing up a family. After the Serexes announced the shop’s closure, reflective Instagram posts led to a binfire of misunderstanding, undermining their positive and intentional decision.

https://www.instagram.com/tuckshopsauce.co/

https://www.instagram.com/sundaeschoolicecreamery/

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Zac Bird makes us laugh every day with his sharply observed but disarmingly silly digs at non-vegans. We chat about his path as a recipe developer and influencer, why he loves cooking for his dad, and the part that deafness has played in his fascinating plant-based journey.

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

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Chef Bodee Price knew he wanted to get back to the regions at some point but he couldn't have imagined how satisfying and rewarding his role at Brown Brothers restaurant in Milawa would be. The pandemic has forced positive changes in sourcing, growing and using produce and the restaurant is better and more resourceful as a result.

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

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If you eat Australian-grown pumpkin seeds, you can be sure they’re from Pepo Farms, a unique farming and production business based in northern Victoria. For owner Sharan West Rivett, Pepo’s mission isn’t just growing and selling a product, but also advocating for its health benefits and culinary potential, and enriching the land which makes it all possible.

https://pepofarms.com.au

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We're talking hospitality industry culture today with Ben Parkinson, sous chef at Melbourne's bayside Pipi's Kiosk. Ben has suffered burnout during tough times as a chef and went into therapy to find his way through. He loves his work and now strives to build a balanced and successful life in and around it.

https://www.pipiskiosk.com.au

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