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For the love of anchovies. –How to take a Food-Turn and never look back.
Ep. 6. Industry Series, with Sian Redgrave @sian_redgrave
In this calabrese size podcast, I’m joined by Sian Redgrave, an anchovy and Italian devotee who took a food-turn (the new u-turn in food), after she won Great Australian Bake-off, into the small but big wide world of food publishing and recipe writing. With a passion for design and fashion (I mean look at her stylish AF headshot) she’s creating a space and magazine that truly encompasses all her biggest loves and inspirations; style, fashion, photography, design, and food. What more could you want, such an exciting time and I can’t wait to see it come into marzipan fruition. (Bellissimo!)
In this pod, we discuss the weird profession we both are so grateful to do as recipe developers and writers and how to manage the value we can give to a job or project. We chat anchovies, lemons, vinegar, pasta shapes, Italian everything, and all the things in the food we love like Ottolenghi, Massimo Bottura, and spinach green sauce alà pesto.
We both share a love of cooking food that is about food. Quote of the pod “Can we just make food about food” that rips cooking out from the swanky restaurant kitchens and throws it straight into your cast iron pot with lots of salt and pepper and lashings of extra virgin olive oil. Cooking with maximum flavour and minimum fuss. – whereby you spend time fussing over the right things. Loved chatting with Sian, her passion for food and the creative culinary world we are lucky enough to be apart of is inspiring and I hope to see her magazine out in the world soon.
Ciao and enjoy!!
*If you don’t use your parmesan rind in cooking. Please feel free to slide into my DM’s and we can chat about why this is going to change your life.
**Anchovy inspired recipe coming soon to MOFMOF
***I have no idea how to start a pasta range but if you do, also slide into my DM's
****Apologies you may want to travel to Italy after listening to this pod.
TOP MENTIONS ON THE POD:
MUSIC: Follow Sian https://open.spotify.com/user/1232738117 for endless Spotify playlists. Or her top mentions on the pod are:
Saint Germain
Buena Vista social club for the Cuban factor
Erykah Badu
FOODIE MENTIONS:
Sian's INSANELY MAXIMUM FUSS marzipan fruit
https://www.instagram.com/p/Bq_3UhflVKa/?igshid=1he0nlwyyu3um
MINI FOOD CHANNEL https://www.youtube.com/channel/UCG1hNdnbI_-txaLg3FoQeUw
Gennaro Contalo @gennarocontaldo & Antonio Carluccio. Tv series called Two greedy Italians. WATCH IT ASAP. Why I cooking so goood!
Journal by Hetty Mckinnon @peddlerjournal
Nat Turnbull @natturnbull Melbourne stylist.
The Tathra (on the NSW south coast) café I mentioned is called The Wharf Local.
Flour and stone @flourandstone
Milk bar in NYC Christina Tosi
Ottolenghi @Ottolenghi
Sammi Tamimi @sami_tamimi
Matt Preston @mattscravat
Massimo Bottura @Massimobottura
Salt fat acid heat by Samin Norsat @ciaosamin
Intro and Outro Music by Addie Kosten
See omnystudio.com/listener for privacy information.
View all episodes
By Samantha ParishEp. 6. Industry Series, with Sian Redgrave @sian_redgrave
In this calabrese size podcast, I’m joined by Sian Redgrave, an anchovy and Italian devotee who took a food-turn (the new u-turn in food), after she won Great Australian Bake-off, into the small but big wide world of food publishing and recipe writing. With a passion for design and fashion (I mean look at her stylish AF headshot) she’s creating a space and magazine that truly encompasses all her biggest loves and inspirations; style, fashion, photography, design, and food. What more could you want, such an exciting time and I can’t wait to see it come into marzipan fruition. (Bellissimo!)
In this pod, we discuss the weird profession we both are so grateful to do as recipe developers and writers and how to manage the value we can give to a job or project. We chat anchovies, lemons, vinegar, pasta shapes, Italian everything, and all the things in the food we love like Ottolenghi, Massimo Bottura, and spinach green sauce alà pesto.
We both share a love of cooking food that is about food. Quote of the pod “Can we just make food about food” that rips cooking out from the swanky restaurant kitchens and throws it straight into your cast iron pot with lots of salt and pepper and lashings of extra virgin olive oil. Cooking with maximum flavour and minimum fuss. – whereby you spend time fussing over the right things. Loved chatting with Sian, her passion for food and the creative culinary world we are lucky enough to be apart of is inspiring and I hope to see her magazine out in the world soon.
Ciao and enjoy!!
*If you don’t use your parmesan rind in cooking. Please feel free to slide into my DM’s and we can chat about why this is going to change your life.
**Anchovy inspired recipe coming soon to MOFMOF
***I have no idea how to start a pasta range but if you do, also slide into my DM's
****Apologies you may want to travel to Italy after listening to this pod.
TOP MENTIONS ON THE POD:
MUSIC: Follow Sian https://open.spotify.com/user/1232738117 for endless Spotify playlists. Or her top mentions on the pod are:
Saint Germain
Buena Vista social club for the Cuban factor
Erykah Badu
FOODIE MENTIONS:
Sian's INSANELY MAXIMUM FUSS marzipan fruit
https://www.instagram.com/p/Bq_3UhflVKa/?igshid=1he0nlwyyu3um
MINI FOOD CHANNEL https://www.youtube.com/channel/UCG1hNdnbI_-txaLg3FoQeUw
Gennaro Contalo @gennarocontaldo & Antonio Carluccio. Tv series called Two greedy Italians. WATCH IT ASAP. Why I cooking so goood!
Journal by Hetty Mckinnon @peddlerjournal
Nat Turnbull @natturnbull Melbourne stylist.
The Tathra (on the NSW south coast) café I mentioned is called The Wharf Local.
Flour and stone @flourandstone
Milk bar in NYC Christina Tosi
Ottolenghi @Ottolenghi
Sammi Tamimi @sami_tamimi
Matt Preston @mattscravat
Massimo Bottura @Massimobottura
Salt fat acid heat by Samin Norsat @ciaosamin
Intro and Outro Music by Addie Kosten
See omnystudio.com/listener for privacy information.