What's on my mind this Friday? I shake my head and see if any thoughts fall out... Here's what we get: the loss of a local fishery and the end of Port Phillip Bay sardines, new style Valentine's Day, the Melbourne Food & Wine Festival launch is coming, loving the suburbs especially Abruzzo Lab, what is a restaurant for and why does it make us better humans? We also welcome Cookaborough as a sponsor.

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With more than three decades experience in hospitality, restaurateur and wine maker Simon Denton has seen just about everything. We reflect on the changes driven and witnessed over the years, and the opportunities and perils of the pandemic period, including those for Simon's Melbourne basement restaurant Izakaya Den 2029.

https://www.dentonwine.com

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Nic Poelaert trained in the classics in his native France and moved to Melbourne where he cooked at Vue de monde, was named Young Chef of the Year, and ran highly rated Embrasse and Brooks. Given all that, it might seem surprising that he's now running a choux microbusiness in the Newcastle area. Nic explains why it all makes sense...

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

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The Achacha has been domestically cultivated for centuries in the tropical lowlands of the Amazon Basin. But after being introduced to the tropical fruit by a friend, Helen Hill and her husband Bruce (Achacha) set about creating the world’s first commercial plantation in Far North Queensland– and the world is taking note.

https://www.achacha.com.au

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Perth hospitality worker Stefanie Wee has a decade's experience in the industry, both as owner and employee. Stef is an advocate for cultural change, particularly around misogyny and abuse, both in the workplace and in personal relationships. This is a tough but important conversation as we work towards a safer and more fulfilling industry for women. TW: abusive relationships, sexual assault

https://www.instagram.com/outoftheweeds.club/?hl=en

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What's on my mind this Friday? Optimism, the privilege of journalism, the upside of cancellations, the importance of ventilation and the meaning of food trends. I shake my head and see what falls out.

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As we march towards our third pandemic winter, it's time to talk air quality and ventilation in restaurants. Kate Cole is President of the Australian Institute of Occupational Hygienists and sits on the National COVID-19 Clinical Evidence Taskforce Infection Prevention & Control Panel. She discusses ways to understand and improve airflow in a room, thus keeping customers and staff safer from COVID transmission.

https://www.colehealth.com.au

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Happy Year of the Tiger! We talk Lunar New Year traditions and much more with Yanan Zhou, who grew up in her father David's businesses and has now taken on a leadership role with Oriental Tea House. Yanan shares lessons, strategies and stories, including one about the accidental matchmaking that occurred in her family's restaurant.

https://orientalteahouse.com.au

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Jason Cotter grows heritage wheat and mills it into flour at Tuerong Farm on the Mornington Peninsula. The Peninsula, an hour from Melbourne, is better known as a wine region but Jason's interest in local grain economies and his fascination with the fundamental place of wheat in the human story has taken him down a different path.

https://www.tuerongfarm.com.au

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When the pandemic started, we locked down to protect the vulnerable. The current era of personal pandemic responsibility is alarming for many, especially those with underlying health conditions. Lily Ngatai-Stokes owns community-focused Theodore's in Brunswick, currently closed because her complex health conditions mean it's too risky to trade. What values, attitudes and practical measures allow disability and hospitality to intertwine and thrive?

https://www.theodor.es

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