Today's episode is a special one, produced in partnership with Buy West Eat Best ahead of the incredible Meet the Buyer event on October 20th. Over this series, we're sitting down with a handful of WA's most talented makers, producers and characters.

This episode, it's Howard Crump of Quindanning Buffalo. Howard has been a champion of the WA cheese industry for more than 20 years, shouting from the rooftops about just how good our local cheese is and how it stands up on the world stage (and why). Join us on this episode of Paper, Scissors, Stock to hear his story.

Today, a special edition of the podcast, produced in partnership with Buy West Eat Best and the incredible Meet the Buyer event taking place on October 20th. Over this series, we're speaking to a group of WA's most talented makers, producers and characters.

In this episode, we welcome owner and operator Samantha Bottegal from Peko Peko. It’s a brave and assertive concept grounded in the best produce and practices; Peko Peko serve up some of Perth's freshest and most delicious hand-rolled rice paper rolls, sushi, curries, soups and so much more. Join us for this insightful look into the establishment of the concept and what goes on behind the scenes.

Today, a special edition of the podcast, produced in partnership with Buy West Eat Best and the incredible Meet the Buyer Event taking place on October 20th. Over this series, we're speaking to a group of WA's most talented makers, producers and characters.

In this episode, we welcome Scott Gibson from Perth Markets and Rachael Torre from Whole Food Circus for an insightful look into the world of sourcing and buying fresh, sustainable produce.

Today, we're sitting down with chef Francesco Trequattrini, one of the great minds behind Three Coins and Testun.

Francesco is one of those chefs who talks about his kitchen the way people talk about family - he has a great love for those he works with.

We get into what it actually means to build a team you go into war for and the years of plating, and re-plating that go into a dish that looks effortless and creative.

We also get properly sidetracked into his particular grammar quirks, how he met his business partner and friend Christopher Caravella, why lifting heavy has become as much a part of his week as service, his love for science fiction, and offal as a food group.

It's a wide ranging episode that we're sure you'll enjoy.

In today's episode of Paper Scissors Stock, my guest is Navarre Top, Head Chef at Double Rainbow in Northbridge, and the creative mind behind one of the most inventive menus you'll find in Perth.

Today we get into the colourful and at times uncompromising career that has shaped him, what he took from his time in London and France, and what he'd do if he could open his dream venue.

We also talk strongman competitions, because there's more to Navarre than what's on the plate.

In today's episode of Paper Scissors Stock, we're joined by John Codin and Phil Clark. Two people whose paths crossed eleven years ago and whose friendship quietly became something far more significant.

A road trip together proved to be a turning point, setting them on a course that would lead to building first a successful wholesale business, and now a hospitality venture here in Western Australia.

Today we're reflecting on that journey, what it's taken, what it's taught them and turning our attention to the current state of the dining industry in WA.

In today's episode of Paper Scissors Stock, our guest is Sam Robins, owner of Modus Coffee and Goods Bakery, and someone who has quietly built one of the most considered hospitality brands in Perth.

At a time when every venue in Perth seems to be chasing the next limited release or riding the matcha wave, Modus has taken a different position - a quiet commitment to simply serving the best cup of coffee possible. We'll talk about what that philosophy means in practice.

We'll also hear about a recent trip to Tasmania, what stood out on the plate, and why, after three successful coffee businesses Sam decided the next move was a bakery.

In today's episode of Paper Scissors Stock, our guest is Alex Turner — Head Chef at Kith in Nedlands.

Alex's path here has taken him from washing dishes at Domaine Chandon in the Yarra Valley at sixteen, through Canada, Sweden, and most recently London — where time in a Michelin-starred kitchen gave him a firsthand look at the very real human cost that can lie behind those coveted stars.

It was a subsequent role at Brunswick House that restored his faith in the industry and set him on the path back to Perth.

He's been back since last September, and there is plenty in the works at Kith.

Today's guests are the duo behind one of Margaret River's most loved food stories. Rob Webster and Jess Waldron are the founders of Normal Van an American inspired burger joint that started life as a food truck in 2020 before becoming a bricks-and-mortar venue on Bussel Highway just three years later.

Rob grew up in Toronto cooking in Canada's best restaurants, with time spent in Italy and London before making the move to Australia with Jess.

Jess is also a small batch wine maker, running her own mimimal intervention label. After working at places like Pierro and Vasse Felix, she continues her passion for wine through Normal Van.

Together they share their story behind the Van, the move to bricks-and-mortar, making everything from scratch and their passion for regenerative produce, collaboration and building energy in the Margaret River food scene.

James Cole Bowen is a chef whose career has been shaped by trust, creativity and the kitchens that backed him. James had just taken out Best Bar Dining at The Corner Dairy where he was given the reins of the menu by Tom and Sam Hart, when he made the jump to open Gibney as head chef. That win and the strong relationships built at The Corner Dairy set the tone for what came next.

But the story had long history before then. James had cooked at Le Rebelle, Lulu La Delizia, and in Melbourne, but it was the time at Amusé that truly shaped the chef he is today, and we’ve loved talking to him about it in the podcast.

Now part of the Kailis Group alongside George, Nina and the wider team, James has helped guide Gibney through its opening journey all the way to Restaurant of the Year, and now into its second summer.