ExtraVirgin Food & Travel

Flight shaming, volun-tourism, mega cruise ships, sustainability - all current hot topics in the travel world. 

In this episode of ExtrvaVirgin podcast, we talk to Amanda Kendle, podcaster at The Thoughtful Travel Podcast about the positive and negative impacts of travel; environmental, cultural and economic.

Which destinations are taking the effects of over-tourism seriously and implementing strategies to control its impact?

We discuss 'slow' travel', voluntary tourism and whether Airbnb has a positive or negative impact on communities. 

In the end, do we need to give up travelling or can we be more mindful travellers? Amanda certainly believes the latter and offers her own views and tips on how travellers can tread less gently on the earth. 

Did you know that one-third of all food produced to feed people goes to waste? 

That equates to a horrifying 1.3 billion tonnes annually.  

Traditionally, restaurants are big contributors, with up to 45 percent of food wastage happening at the food preparation stage and about 20 per cent lost through spoilage. And then of course, there’s what diners leave on their plates.

In this episode of ExtraVirgin, Natascha and Sam head to the beautiful Spicers Hidden Vale in the lush countryside about an hour from Brisbane in Australia, to talk to executive chef Ash Martin about how a fire that left the restaurant a smoking pile of rubble, has powered him further along on his journey to running a zero waste kitchen.

The fire, the result of an electrical fault in the ceiling, not only forced him to change the way he cooked, but gave him the opportunity to ensure his built-from-scratch, state-of-the-art kitchen in the homestead that recently re-opened after 2 years is waste-free. 

Ash shares some of the often off-beat ways that he and his staff make sure everything is used and how we can adopt some of these principles in our own home kitchens. Fermented potato-skin salt anyone?

Melbourne man Morry Morgan, who’s living in China, shares his perspective on the novel coronavirus. We hear what impact the virus is having on the Chinese capital city, and how Morry and his family have experienced other natural and political crises during their travels in Asia.

Your favourite restaurant or cafe may be one of many that face closure in 2020. Delivery apps, cost increases and the drought are just some of the issues affecting the industry. Wes Lambert of Restaurant and Catering Australia explains what's going on and how diners can help.

Fancy a walk? After 10 years on the corporate treadmill and suffering from anxiety and depression and the confidence-crushing effects of a painful break-up, Laura Waters decided to go on a hike.

This was to be no stroll in the park though - instead she set off for a 6-month, 3000 km trek from the top of New Zealand’s north island to the tip of the south, traversing challenging terrain and capricious weather with just a small backpack of belongings.

In this episode of ExtraVirgin, we talk to Laura her about her time in the New Zealand wilderness and her book “Bewildered” born from the life-affirming experience.

Fancy a walk? After 10 years on the corporate treadmill and suffering from anxiety and depression and the confidence-crushing effects of a painful break-up, Laura Waters decided to go on a hike.

This was to be no stroll in the park though - instead she set off for a 6-month, 3000 km trek from the top of New Zealand’s north island to the tip of the south, traversing challenging terrain and capricious weather with just a small backpack of belongings.

In this episode of ExtraVirgin, we talk to Laura her about her time in the New Zealand wilderness and her book “Bewildered” born from the life-affirming experience.

Looking for some inspiration for your travel plans in 2020? How about cruising in Russia, seeing the northern lights in the Yukon,  lunching on a private island in Fiji or glamping in Australia’s wild Kimberley region? Our guest on this episode of ExtraVirgin Food and Travel Podcast is Luke Wheatley of Flight Centre, who has his finger firmly on the pulse of new and undiscovered travel experiences, best-selling destinations and what's firing up to make the hot list in 2020. 

We asked Champagne expert Amanda Raboule to explain what makes the drink from France so special. She shares her expertise on how to choose a bottle for yourself or as a gift, and then how to store it and serve it to get the best out of your special bottle.

In Part 3 of our ExtraVirgin 2019 Christmas Special, we chat about some recent food and travel books that we’ve enjoyed. You might find the perfect gift for your favourite traveller or gourmand in our selections, or maybe a little something for yourself.

In Part 1 of our ExtraVirgin 2019 Christmas Special, we talk cocktail trends with Millie Tang, one of Australia’s most highly awarded bartenders. Then we get some educated tips for your celebration wine selections from renowned food writer and independent wine merchant Tony Harper.