What does a plant-based foodie think of meat made without harming animals?

In this episode, we sit down with Melbourne-based vegan influencer Renee Buckingham to discuss the world of sustainable, ethical food and business in Melbourne - and to have a cultivated meat tasting! A passionate foodie, Renee founded the wildly successful Instagram pages @melbveganguide and @sydneyveganguide, showcasing the best vegan cuisine in each city. She is an experienced entrepreneur, consulting with businesses and supporting them in their journey to expand their menus to offer options that are ethical, sustainable, and most of all - absolutely delicious.

Tune in to hear Renee's honest reactions, her thoughts on the future of food, and the potential for cultivated meat to change the game for vegans, vegetarians, and meat-eaters alike!

What do chefs think of cultivated meat? 

In this episode of The Magic Hour, we’re joined by foodservice experts Matthew Maslak and Peter Wright. Matthew, the Operations Manager of Borthwick Foods, and Peter, the founder and Managing Director of Global Hospitality Group, who bring a wealth of experience and insights from their extensive careers in the food industry - from designing innovative menus to organising the catering for the Olympics and Commonwealth Games. 

Tune in to hear their firsthand experiences with trying Magic Valley’s cultivated meat, their opinions on the potential of the cultivated meat industry and the future of dining!

Some of the questions we discuss include:

🍽️  How important is menu innovation in the foodservice industry? And how does it influence the way we eat at home?

🥩  As chefs with extensive culinary backgrounds, what was it like tasting cultivated meat for the first time? How did it compare to traditional meat in terms of flavour, texture, and overall experience?

⭐  What are the most exciting aspects of the potential to incorporate cultivated meat into foodservice menus?

What exactly qualifies as "good branding"? How should startups navigate branding challenges? How can you tell a compelling story through branding, and what role does it play in building your business?

All these questions and more are answered in this episode of The Magic Hour as we dive deep into the world of branding with special guest Zora Artis, CEO of Artis Advisory. Tune in for actionable insights that will transform your approach to branding!

In this episode of The Magic Hour, we’re exploring the theme of finding innovative approaches and practical strategies to transition our world towards a more sustainable and compassionate future, and we’re joined by Krystal Camilleri - the Founder and Executive Director at Farm Farm Transitions Australia. Farm Transitions Australia is a charity dedicated to assisting Australian beef and dairy farmers in the process of transitioning from farming to a business they are passionate about, focusing on building a better future for themselves and their families,  financial viability, improved mental well-being, and joining a shared vision of a future food system that benefits people, animals, and the planet. Tune in to hear us discuss Krystal’s story with Farm Transitions Australia and the importance of their work!

Did you know that New Zealand is the world’s largest exporter of dairy proteins? In this episode of The Magic Hour, we chat with Irina Miller, the founder of Daisy Lab - a New Zealand based startup using precision fermentation technology to produce dairy-identical proteins without harming animals or the environment. Tune in to hear more about Irina’s story, and how she went from working in the dairy industry herself to becoming an entrepreneur with the vision of transforming the way we make dairy, driven by her passion for animals and nature.

Welcome to Season 2 of The Magic Hour! In Episode 1 we kick off the season with a very special guest - Magic Valley Advisor Andrew Morello, an entrepreneur, investor, author, and the winner of the first Australian Apprentice. We discuss Morello's own entrepreneurial journey, his valuable advice for succeeding in both business and life balance, and the significance of entrepreneurial skills in solving the problems of the future - plus what he thinks of Magic Valley's cultivated pork dumplings!

In this episode of The Magic Hour we're joined by Allen Zelden - passionate entrepreneur and advocate for the plant-based food sector. We chat with Allen about the motivations and passions that drive his commitment to accelerating the growth of the plant-based protein space, the importance of bringing attention to more responsible, ethical, and environmentally friendly choices, and the challenges faced by the industry.

In this episode of The Magic Hour, we're joined by Sonalie Figueiras, founder of Green Queen, an award-winning impact media platform. We chat with Sonalie about her story, where her passion for sustainability and climate tech began, and how it led her to become an entrepreneur, media expert, and trend forecaster in the sustainability space. Tune in to hear Sonalie's insights into influencing social and environmental change as well as the growth of misinformation and how we can combat it.

In this episode of The Magic Hour, we chat with Steve Molino from Clear Current Capital about all things venture capital, impact investing, and sustainable food innovation. We discuss the future of the alternative protein space from an investment perspective, the role of venture capital in driving sustainable advancements in the food industry, and advice for entrepreneurs and start-ups looking to make a difference in the space.

In this episode of The Magic Hour, we chat with Animal Justice Party MP Georgie Purcell about her personal journey to veganism in rural Australia, her involvement in activism, and what inspired her to pursue a career in politics. Georgie is the youngest woman in the Victorian parliament and a passionate advocate for the protection of animals. Tune in to hear more about her mission to represent young people in parliament and advance animal protection at a legislative level – as well as the reasons she supports the cultivated meat movement and why she chose to try cultivated meat at one of our tastings!