In this episode, we are joined by Alex Cartlon—a seasoned journalist with nearly two decades of experience and one of our favourite writers at WA Good Food Guide. She’s the Oceania Academy Chair for the World’s 50 Best Restaurants, overseeing the voting process for Australia, New Zealand and the Pacific Islands and brings a wealth of experience to the guide in WA. 

In our discussion, Alex shares her top picks from the newly released World’s 50 Best Restaurants list and we talk about what she believes is the magic ingredient to exceptional service as well as so much more.

Richard Overbye’s culinary journey has taken him from Perth to the heights of global fine dining with stints at three Michelin-starred restaurants and as head chef at Melbourne’s acclaimed Amaru.

Back in Perth, he contributed to esteemed establishments like Restaurant Amuse and Wildflower and in 2023 led the Superglou pop-up at Modus.

More recently, inspired by his wife, Grace, Richard co-founded Angelwood Pies in Leederville. This venture is a nostalgic homage to classic Aussie bakeries offering pies like corned beef roast, snapper curry, all encased in buttery pastry. Richard’s story is exciting and inspiring.

In this episode, we sit down with Elliot Moore—one of the driving forces behind one of Perth’s most beloved venues and WAGFG Pub of the Year, Besk.

Elliot takes us behind the scenes of how it all began, his partnership with Ben, and what Besk means to the West Leederville community. We also dive into the venue’s deep connection with winemakers, brewers, and producers through takeover events, collaborations, and the Besk Mates series—and chat about the exciting new Mane Liquor store in Bicton and the dynamic hub it’s part of.

From the streets of central London to the rolling hills of Italy, Drew Dawson has had a journey filled with twists, risks and reinvention. After leaving school to join the army, he traded combat boots for kitchen whites, completing his apprenticeship at The Ned London and often working for free in Michelin-starred restaurants to gain experience. After landing in Perth, he became head chef at Peggy's, opened Lola's and launched the acclaimed pop-up, Off Licence. Most recently, he set up Off Licence at Beaconsfield Wine Bar for the summer—and it was a hit. This is a story of grit, hustle and the pursuit of something great.

From forensic anthropology to fine wine, Nina Throsby has taken an unexpected path to becoming one of the country's top sommeliers. A two-time West Australian Good Food Guide Sommelier of the Year, she now leads the wine program for Kailis Hospitality Group, curating lists that tell the story of producers and terroir. Today, she joins us to talk about the art of wine, the philosophy behind Gibney’s list, and how a side job in hospitality turned into an award-winning career.

In this episode, we dive into the world of real bread with Mark Taylor, the owner of Miller + Baker, who takes a thoughtful, hands-on approach to every loaf he bakes. Mark’s path to baking wasn’t a straight line. Originally an environmental scientist, it was during his time in Copenhagen that he discovered his true passion. Inspired by Danish bakeries that milled their own flour or sourced directly from farms with mills, Mark spent four years perfecting his craft in Denmark before bringing that knowledge home. We chat with Mark about his journey from science to sourdough, the beauty of fresh-milled flour, and what truly makes great bread.

From London to Japan, the Middle East to the Caribbean, Scott Bridger has built a globe-spanning career before putting down roots in WA. As the executive chef and co-owner of Bib and Tucker—along with stints at Pogo, Goody Twos, and May St Larder—he’s made a name for himself championing the best of seasonal, local produce under the ‘love your locals’ ethos. When he’s not in the kitchen, you’ll find him fishing, diving, and embracing everything the West Australian coast has to offer. On the episode, we talk food, travel, and the magic of Shore Leave.

Today we caught up with WA Good Food Guide Editor Max Brearley; we talked about his first jobs in hospitality in England, early years dining out with his dad, how the fine casual dining movement influenced his career into food writing, mental health strategies and starting meaningful conversations with grown men. And yes - we delved into Food and Drink Guides, why we love them and what WA Good Food Guide, our shared passion stands for.

The innovative mind behind the much loved Peggy’s and Lola’s in Fremantle joined us on the podcast today. We chatted golf, learning from mistakes,  cheap and cheerful Chinese, family rituals and the power of creative collaboration in partnerships. Let’s get cracking with chef and operator Harry Peasnell.

Today we caught up with Jay Albany, founder and fearless leader of West Australian regenerative farming company Dirty Clean Food. We talked about Jay’s career from start-ups, to Wall Street, to now working closely with farmers and innovative soil practices from Manjimup to Magaret River way up to the north of our beautiful State. 

Dirty Clean Food provides the highest quality of regenerative farming products like locally-sourced meat, seafood, fruit and veg, all available to the public in WA in restaurants and through home delivery. It’s an innovative and brave brand, so tune in to find out more.