Originally from Sydney winemaker Paul Gordon has lived in the South of France since 2008 where he and his wife Isla, own and run Domaine La Sarabande, a boutique winery in the Faugères appellation near the commune of Laurens in the Occitanie region.

Full Episode Notes: https://www.foodservicerep.com.au/the-culinary-passport-food-podcast/s3-ep2-paul-gordon-domaine-la-sarabande

== This episode is proudly sponsored by Bega Foodservice ==

Major change is on the way to Australia’s packaging regulations – and this is set to impact both food suppliers and foodservice end-users. The Federal Government is coordinating an effort to bring in new legislation across Australia’s states and territories: in place of voluntary codes of practice, recycling of plastic and removal of certain chemicals from the packaging supply chain is to become mandated by law.

In this special edition of FoodRadio’s — The Culinary Passport — we speak to Andy Cuthbert who’s become the first Australian to be elected president of The World Association of Chefs’ Societies.

Currently GM at Jumeirah Group Dubai he brings over three decades experience to the role and will be supported by a newly elected committee including vice president …fellow Australian ... Rick Stephen.

FOR FULL EPISODE NOTES: https://www.foodservicerep.com.au/the-culinary-passport-food-podcast/s4-ep1-andy-cuthbert-worldchefs-president

From Hungry Jacks to catering for athletes. Listen to Josh Nicholls' interesting entrepreneurial culinary journey that has led him to Niigata, Japan.

We speak to three well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can play and the outlook for the broader hospitality sector.

Showcasing Australian produce on menus may often be more expensive, but as we discover ‘local is best’, and even in tough economic times customers are prepared to pay for it.

Mick Bolam began his career in rural NSW but since then his culinary passport has taken him to many places. We caught up with him in Hong Kong where after a long day in the kitchen he likes to relax with his staff enjoying Under Bridge Spicy Crab in Causeway Bay.

Follow the truely inspiring journey of Sam Aisbett, a Michelin star chef who has made his way from humble roots in Airlie Beach, in Far North Queensland to the cutting edge of fine dining in Vietnam's Ho Chi Minh City.. and what a journey he has had along the way.

Unlocking potential and aligning common goals are the key to effective Hospitality leadership. We get the views of three seasoned industry professionals; Martin Probst, Amanda Fuller and Glenn Flood.

When it comes to securing cost efficiencies, chef Gary Johnson uses the analogy of flying an aircraft – if you increase the altitude, you have to cut back on the fuel; there are lots of dials and gauges and any adjustment influences other aspects of flight.