We started today's show with a quick chat about chicken and leek pie, and how you can use a hot water pastry to stick on top of it. And if eating meat isn't your thing, you can still make a kick arse leek pie with some small adjustments.

Richard Seymour from Mt Zero Olives joined us in the studio to talk about his family's history with the acres of olive groves originally planted in the 40s, and then taken over by his parents in the 90s recession. As well as the olives themselves, we had a try of Richard's Olive Leaf Tea which is currently a really successful export to Japan.

Rightly regarded as one of Melbourne's top chefs, Scott Pickett (from ESP, Estelle Bistro, and St Crispin) is about to open a new place in the Queen Vic Market called Pickett's Deli & Rotisserie. We talked about Scott's new "super pot" that's being used to make jams and preserves, his vision to showcase Victorian ingredients, and his tips for an amazing rotisserie chicken.