Hello! This is episode six of Dish, and I’m talking with Matt Moran about no waste cooking. I am so happy to sit down with this Sydney-based chef, restaurateur, cookbook author and host of countless shows, including Paddock to Plate and Great Australian Bake Off. But the role Matt perhaps best identifies with is cook - he loves cooking at home and is a font of knowledge on saving time in the kitchen, avoiding food waste, and making food and eating together - entertaining and eating with family - a joy. 

Matt reveals his beautiful and seasonal revival of mac and cheese, and espouses the power of long slow cooks. 

We talk tips for avoiding food waste, and he has some enlightening views around leftovers, which are his answer to using up vegetables, always having nourishing food on hand for satiating teenage kids, as well as last-minute entertaining. 

He talks about his own upbringing, his grandmother’s Sunday lunches and how food from his childhood impacted his attitudes to eating and cooking. He’s funny, insightful, and shares vivid and personal stories from his upbringing and his entry into the cheffing world. He talks about hard work, and reflects on becoming a chef just out of his teenage years. 

Matt Moran tells us about his own ethos around produce before we take a giant detour to skinning rabbits and hunting, as well as lamenting the disappearance of our pre-Covid socialising with our closest friends in the food industry. I loved this episode with guest Matt Moran - enjoy!

Find Matt Moran on Instagram @chefmattmoran

Find Kate Gibbs on Instagram @kategibbs

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Welcome to episode 5 of Dish with Kate Gibbs, a cooking podcast. In this episode Kate and her mum Suzanne Gibbs ponder whether, and why, mum's food really does taste better, and how to raise unfussy kids - with some really practical tips.

Suzanne goes into her wooing prowess in her younger years, and the power of cooking to win the heart of your amour. Fresh from entertaining for friends post rigorous isolation in Sydney, Suzanne tells us about a perfect fish soup, tempura-style vegetables, and what inspires her cooking. A London Cordon Bleu-trained cook, Suzanne gets into the minutia of how she cooks at home. Making no-knead bread, how to use up a two kilogram portion of ricotta, how she's been inspired by travel as well as her mum (and Kate's grandmother Margaret Fulton), it's all covered in this candid episode, recorded in Suzanne's mum and Kate's grandmother Margaret Fulton's sitting room in Sydney. Suzanne talks about the joy of entertaining (after isolation) and the importance of praising the cook. Join us as we delve deep into our favourite subject: food and cooking. Follow us on Instagram @kategibbs 

Suzanne Gibbs, aka Kate Gibbs' mother, is a London Cordon Bleu-trained cook, author of twenty-something cookbooks including The Thrifty Kitchen (co-authored with Kate Gibbs, Penguin Books (Lantern)), and daughter of Margaret Fulton.

www.kategibbs.com 

https://kategibbs.com/dish-podcast-episodes

Herbie's Spices: https://www.herbies.com.au/

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In episode 3 of Dish, and our first solo episode, Kate Gibbs asks you to think about how you eat, and where, because it's often as important as what you eat. This topic is so important and current, and it's affecting our health and our happiness.

Commensality is the practice of eating together. It's amazing for you to cook and eat whole foods, we know this, but we are talking the subtle art of taking a moment; to step away from the screen, talk to someone else and use eating and cooking as a moment to be mindful.

If you've had trouble losing weight, find the family unit disjointed so feel disconnected to the table, then this episode will help you. Kate talks getting children to eat at the table, and covers eating standing up, dieting, the Mediterranean diet, daily habits, the power of cooking together, as well as mindfulness and mindful eating. Plus Kate's top five tips to eating mindfully.

www.kategibbs.com 

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Hello and welcome back to Dish podcast. I hope isolation is treating you well. We’ve just heard in Sydney that we can now have a friend over at our house, so I’m doing just that with my guest today. Meg Mason is an author, journalist, humourist and my friend. She’s written for the Financial Times and Vogue, Elle and countless others and she’s written two books with another, a novel, out this year.

In this episode of Dish with Kate Gibbs, Meg jokes of her ability to turn any recipe into something akin to bolognese, but as a mother of two teenagers, she’s had to learn some tricks to sating their ravenous appetites over the years. She tell stories of coping with their current vegetarian status and shows us how it's done. She makes nut loaf roast, and puts beans and pulses in almost everything. We learn how to take motherhood cooking in your stride. Also, we learn how to do a desk lunch from this seasoned freelancer, who has worked from home most of her career. There’s so much to take from this hilariously funny, clever writer, mum of two, and home cook.

You can preorder her latest novel, Sorrow and Bliss, a Harper Collins book, from Booktopia and other places books are sold today. I hope you enjoy this episode, I loved this intimate and funny, funny conversation about food and motherhood.

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In this first episode of Dish with Kate Gibbs, former MasterChef Australia judge Matt Preston reflects on how he's cooking now, during this strange time of isolation and eating at home more often. He talks about the power of vegetables, naming baked potatoes and sour cream, sweet potato skins, window boxes filled with herbs, bringing forgotten vegetables back, a vegetable tray bake he loves, and his essential gadgets in his kitchen. Matt Preston gives his tips for feeding vegetarians, but also carnivores who want to eat more veg. Download the episode show notes and recipes at www.kategibbs.com 

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Dish with Kate Gibbs is a unique, candid, inspiring and on-point cooking podcast that brings together food experts and all types of home cooks from around Australia and the world. DISH is a conversation around the kitchen table, talking whole food, simple but beautiful everyday cooking, the people who love to cook and love to eat; with real-life, raw examples from the kitchens of our best loved chefs and food experts, as well as inspiring people from all kinds of industries - think actors, authors, politicians - mixed with how-to advice, tips and tricks, stories and inspiration for those of us who want to make our own dinner tables more delicious. Dish will empower every one of us who loves to eat, who maybe wants to raise the bar on our own food, and bring our people to the table.

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