This week on Relish, the third generation French chef who’s doing fabulous things with native ingredients at RACV Cape Shanck Resort's fine dining restaurant.  

Also - remember all those COVID hospitality pivots and side hustles? Well Kate will chat to the manager of a new food incubator that aims to help turn those into bonafide businesses. 

And This Week in Food - how you can enjoy a night of Whisky & Wagyu at Pontoon in St Kilda, enjoy a Cinderella-themed experience at The Westin, get a dirt-cheap cheeseburger at the Abory, and big news for Ballarat as renowned restaurant Underbar (oonder-bar) prepares to move into a brand new boutique hotel!

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