Renowned chef, Nino Zoccali has a fiery passion for good produce and amazing food. Nino grew up in country Western Australia, his family farming in the region for almost 100 years. Today, Nino remains committed and connected to agriculture and the land. At just 25, he opened his first restaurant in Margaret River and today he owns and operates two of Australia's most awarded Italian restaurants in Sydney. In this episode, Nino shares his take on rebuilding consumer connections to the supply chain, where pork will fit on post-COVID menus and his urgent message to both APL and our producers, in cementing a sustainable future.