Today we took a slightly academic turn and had a traditional educational mix of theory and prac... first up we spoke to the Eco Gastronomy Project's David Szanto and the Symposium of Australian Gastronomy's Kelly Donati about the 21st edition of the upcoming Symposium event.

Next up we took some time in the kitchen of Richmond's Union Dining to cook some snapper with their brilliant chef Nicky Reimer.

We finished today's show talking to Deakin University's Professor Russell Keast, who has an interesting background combining academic degrees with a chef's qualification. We chatted about his research and the theory that there may be a sixth element to taste that changes our responsiveness to fatty foods.