Suncoast Fresh Prodcast

In episode 34, we caught up with Jake Nicolson, Executive Chef working within the Ghanem Group. Among this group, you'll find some of Brisbane's most popular restaurants. Donna Chang, Blackbird Grill & Bar, Byblos Bar & Restaurant and the Boom Boom Room, to name a few. Jake is a self-proclaimed countryman who has loved cooking from a very young age. From working in Michelin 3-star restaurant, El Bulli in Spain, to earning a spot on the panel of judges for the Delicious Produce Awards, you could say he has achieved a lot in his lifetime. We could have sat there all day and listened to his wonderful stories. We think you're going to like this one, enjoy! 

Episode 33: Food Journalists go to incredible lengths to keep their anonymity, creating aliases and fake OpenTable accounts to make reservations. We’ve hidden her identity to give her a head start.

Anooska was born with a foodie’s palette, as a kid, her favourite breakfast was toast with påte or soft cheese, and she fulfilled her destiny landing her dream job as food writer for the Courier Mail at 24. Anooska shares with us some secrets about what she’s looking for when she reviews a restaurant, why you shouldn’t be afraid when she walks in the door, horror stories and tips for success.

This Prodcast looks at the industry from a fascinating perspective, and we think you’re going to get a few hot tips from this one. Enjoy!

On this episode of the Prodcast I’m sitting down with Laurie Marguglio co-owner of Prime Cut Meats. Coming from a long line of butchers Laurie and business partner Neil Hughes opened Prime Cuts in 2007 to service the exploding Queensland restaurant scene. Offering the special cuts, the quirky cuts, the kind of cuts that chefs couldn’t get anywhere in Queensland. Laurie sounds like a New York cab driver, but he is a great guy, he’s passionate about what he does and sources the best quality products from caring, ethical farmers. Enjoy!

Ep#31 - Tim Adams - Tim Adams Coffee

Tim, like many people, landed in the hospitality industry by chance but quickly realised that coffee was more than a morning ritual. It was his passion. Tim's spirited and determined nature drove him to enter a range of national and international barista competitions where he earned several awards. 

Tim Adams Specialty Coffee places a significant emphasis on sustainability and giving back to the communities that farm the crops. Tim and his team travel the world working directly with farmers to make sure they are paid appropriately and the coffee beans they're hand-selecting are of high quality. 

We have teamed up with Tim to create the Suncoast Seasonal blend. This coffee is complex, full-bodied and full of character. You can now add this to your fresh fruit & veg box, so give it a try and enjoy the Prodcast!

In 2008, Chris Savva with his business partner Andrew Solomon started with a simple fish & chip shop in Morningside. Since then, it has grown into one of Brisbane's premier wholesale and retail outlets specialising in both fresh and cooked seafood.

@thefishfactorybrisbane has an amazing story including their epic comeback from a fire 2011.⁠ ⁠

They take great pride in selecting the finest seafood, sourced Australia-wide.⁠ We chatted about everything from the local fishing families to the seasonality of your favourite species of fish. ⁠This Prodcast is full to the brim of fishy facts. Listen and enjoy!

Adam moved to Brisbane last year as the new Head Chef of Gerard’s with incredible experience at Est. Marque, Monopole, Yellow, but also a rich Jewish heritage from his European and Yemeni family. Traditionally Queensland’s best chefs have been snatched up by top restaurants in Sydney and Melbourne, but Adam joins a growing list of chefs moving north to take advantage of the incredible produce the sunshine state has to offer. 

This episode is sponsored by Chef Notepad, manages your recipes, ingredients, stocktakes and more. Check them out on instagram @chef_notepad. 

Adam took over the reigns of Gerard's Bistro with a style that is completely unique, his experience, heritage, and a love of plant focussed cooking to create some incredible dishes. Adam tells us some stories about his experience overseas, shares some secrets and talks about his love of local produce. Enjoy!

This week I sat down with David Finlayson, Director of Culinary at the Howard Smith Wharves. David has worked in some incredible places, for some amazing people! From cooking South East Asian cuisine at Chin Chin in Melbourne to Classic French at Michelin Starred Pied á Terre in London, he has a world of knowledge. Now, David oversees all the restaurants in the precinct of Howard Smith Wharves and is challenging the way kitchens are run. There’s a certain stigma that comes with choosing a career in hospitality - the enormous hours, relentless demands and infamous kitchen culture, but he’s changed that for the better. I think you’ll really like this one. Enjoy!

This episode of the Prodcast is a little different, definitely one for the chefs, and aspiring chefs out there. I sat down with the Head Chef of modern Italian, Ristorante OTTO Will Cowper. We chatted about the challenges of moving from Sydney, sourcing the best quality ingredients and running a fine dining restaurant in 2020. Will also shared some insights about the industry, challenging the traditional hospo work-life balance, creating a positive and passionate working environment, and what he loves about the industry. Enjoy!

Tessa is one of the most cool, calm and collected contestants to enter the coveted Masterchef kitchen. Not only has she finished in the @masterchefau top 10, but she’s done it twice, two seasons in a row. We got Tessa out of bed early this week to wander the markets, chat about all things fruit & Veg, growing in Queensland and what's next for this incredible cook. We couldn’t drag her out of bed without some Masterchef gossip, Tessa gave up some great stories, secrets of the Masterchef kitchen and her top moments. This Prodcast is a can’t miss. Enjoy!

While eating crickets might bowl you over it is certainly nothing new, people around the world have been munching on crickets for centuries. Farming insects requires very little water, food and land which makes them an incredibly eco-friendly ingredient. I was keen to learn more about these little critters, which are gaining popularity around the world and we roped in a leading man in the industry Lucas Becker to give us the pitch report. Enjoy!