We started out today's show mentioning some upcoming Dine with Heart dinners for Sacred Heart Mission, Cam is hosting an event at Luxembourg tomorrow night and then Craft & Co in a couple of week's time.We were joined in the studio by the chef behind Red Spice Road, John McLeay. We spoke about all the different foods you can use to suck up flavour... think daikon radish, carrot, okra, and even the humble potato. We also spoke about some of the awesome places to shop around Richmond for Asian ingredients.It's no mean feat to survive for 10 years in the restaurant game, and Brunswick's Rumi has just celebrated that milestone. We spoke to chef / owner Joseph Abboud about his journey in the industry, and what made him make the bold decision to open a Lebanese restaurant in the middle of inner-northern Melbourne.

We started out today's show mentioning some upcoming Dine with Heart dinners for Sacred Heart Mission, Cam is hosting an event at Luxembourg tomorrow night and then Craft & Co in a couple of week's time. We were joined in the studio by the chef behind Red Spice Road, John McLeay. We spoke about all the different foods you can use to suck up flavour... think daikon radish, carrot, okra, and even the humble potato. We also spoke about some of the awesome places to shop around Richmond for Asian ingredients. It's no mean feat to survive for 10 years in the restaurant game, and Brunswick's Rumi has just celebrated that milestone. We spoke to chef / owner Joseph Abboud about his journey in the industry, and what made him make the bold decision to open a Lebanese restaurant in the middle of inner-northern Melbourne.

We started out today's show mentioning some upcoming Dine with Heart dinners for Sacred Heart Mission, Cam is hosting an event at Luxembourg tomorrow night and then Craft &amp; Co in a couple of week's time.We were joined in the studio by the chef behind Red Spice Road, John McLeay. We spoke about all the different foods you can use to suck up flavour... think daikon radish, carrot, okra, and even the humble potato. We also spoke about some of the awesome places to shop around Richmond for Asian ingredients.It's no mean feat to survive for 10 years in the restaurant game, and Brunswick's Rumi has just celebrated that milestone. We spoke to chef / owner Joseph Abboud about his journey in the industry, and what made him make the bold decision to open a Lebanese restaurant in the middle of inner-northern Melbourne.

Eat It - 19 June 2016

Food for thought: recipes, hints and tips, interviews and a market report.
It's one of those constants in this fair city; every Sunday at midday tune into the best radio station on earth for Eat It, Triple R's resident food show. No-one really knows quite how many years the show has been on-air, but it's been going long enough for us all to lose track. Each week Cam Smith and Matt Steadman take an hour to discuss every aspect of food and drink, including regular market reports, interviews with chefs and restaurateurs, chats with industry and lobby groups, emptying bottles with wine-makers and writers, answering listeners' questions, the occasional on-air cooking segment, and anything else we deem fit. Sometimes we'll even squeeze in a song or two.

Follow us on Twitter! 

Search for EatItRRR and you can even hassle us during the show. If your hassle is entertaining enough, we'll mention it on-air.

Want to send us some information / product?

Snail mail is fine, and if you put our twitter username in front of gmail.com you'll get through via email.


The intro and outro theme is Soft Illusion and was generously provided by Andras.
https://andras.bandcamp.com/track/soft-illusion

Arts

Food

Food for thought: recipes, hints and tips, interviews and a market report. It's one of those constants in this fair city; every Sunday at midday tune into the best radio station on earth for Eat It, Triple R's resident food show. No-one really knows quite how many years the show has been on-air, but it's been going long enough for us all to lose track. Each week Cam Smith and Matt Steadman take an hour to discuss every aspect of food and drink, including regular market reports, interviews with chefs and restaurateurs, chats with industry and lobby groups, emptying bottles with wine-makers and writers, answering listeners' questions, the occasional on-air cooking segment, and anything else we deem fit. Sometimes we'll even squeeze in a song or two. Follow us on Twitter! Search for EatItRRR and you can even hassle us during the show. If your hassle is entertaining enough, we'll mention it on-air. Want to send us some information / product? Snail mail is fine, and if you put our twitter username in front of gmail.com you'll get through via email. The intro and outro theme is Soft Illusion and was generously provided by Andras. https://andras.bandcamp.com/track/soft-illusion

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Eat It - 19 June 2016

Eat It - 19 June 2016

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