On today's show we spoke to the redoubtable Guy Grossi, chef and owner of Melbourne's iconic Florentino restaurant. He's just released an excellent new book focussed on his downstairs venue Cellar Bar, and we chatted about the daily rhythms of running a busy eatery and the traditions of Italian cuisine. In three decades of radio we've never actually discussed one of the fundamentals of dining: the plate! Sam Gordon from Melbourne ceramic company Robert Gordon joined us in the studio to talk about the various elements of plate creation and design, and how a restaurant will source the right ceramics for their overall fitout.