Backyard sausage sizzles, fairy bread and Pass the Parcel with one ruthless winner… or balloon arches, petting zoos and a $900 entertainer? This week we unpack how birthday parties have gone from simple to full-scale production — and whether we’recelebrating our kids… or competing with each other.

We talk party politics (invite the whole class or risk playground warfare), teen socialpressure and the “Pinterest problem,” and the adult birthday identity crisis noone admits to having. From guest-list drama to bottomless brunches andsurprise-party nightmares, nothing is safe.

Is the $400+ million kid-party industry making memories… or just making us tired? Pour a glass and join us for a very honest conversation about birthdays — then and now.

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This week, we’re joined in studio by Sev Mozhaev — father, business owner, former teacher, and the creator behind 1.7 million TikTok followers. We talk about what becoming a dad really does to you — the increased accountability, the loss of complacency, and how quickly the days start flying by. Sev opens up about providing for his family, the privilege of responsibility, gender roles, and the mental load that often sits quietly behind the scenes.

From there, we unpack his career evolution — from classroom to content to building a business online. We dive into what actually builds influence, why personality matters more than followers, and how teaching helped him master engagement long before social media ever entered the picture. There’s honest conversation about wealth, buying your time back, and what “influencer money” really looks like beyond the highlight reel.

Then we zoom out. Screen time, not letting his baby near devices, the social media ban now being enforced, and the bigger question — is the algorithm the problem, or how we use it? It’s a grounded, reflective conversation about fatherhood, ambition, and the digital world our kids are growing up inside.

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This one is all about Lucy.

In this special episode, Lucy takes the hot seat while Alex and Rynae ask the questions — from championship dance floors and clubbing glory days to Croatian weddings, tarotreadings, and sliding doors moments that shaped her life.

We dive into her love of food, her favourite places in the world, how she met her husband, and the journey that made her who she is. There’s laughter, nostalgia, and a few moments that feel like the closing chapter of a very good book.

Lucy is taking a little break from filming Wiser With Wine — but this isn’t goodbye. It’s a celebration of everything she’s brought to the table (and the wine glass). We’ll see her once more in our March 4 episode, and hopefully again later in the year.

For now, this is our ode.

We Love Lucy. 💛

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This week, we’re joined in studio by Cameron Branch, host of the massively successful Hard Yarns Podcast. With over 400 episodes under his belt, Cameron reflects on what it really takes to build something from scratch — and reveals the surprising, MASSIVE celebrity who recently reached out to let him know they’re a fan!

We talk podcast beginnings, early mistakes, finding your voice, and the moment a side project turns into a full-time career. Cameron also shares insights into the Perth comedy scene, how stand-up has evolved, and the impact global shows like Kill Tony have had on the way comics work today.

Then things open up. We get into fatherhood, managing screen time, social media bans, conspiracy theories, and new insight into the limited series Cameron is currently writing...

Pull up a chair and let’s get hard… on the conversations that matter.

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Just in time for Valentine’s Day, we’re talking one of the greatest pairings of all time: cheese and wine — and why it might just be the perfect date night. We touch on thescience, the romance, and why sharing rich food and good wine instantly brings people closer.

Then we get properly stuck into the pairings. We taste our way through a selection of Stella Bella wine, including Chardonnay, Grenache, Cabernet Sauvignon and Moscato, matching each with its ideal cheese — from soft and creamy to aged, salty and seriously bold. We break down why fat softens tannins, why bubbles love cheese, and how sweetness can tame even the stinkiest blues.

It’s practical, indulgent, and surprisingly educational, with plenty of laughs along the way. Whether you’re planning a date night, building a cheese board, or just love learning why things taste good together, this episode has you covered.

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Pour thoughtfully, sip responsibly, and follow your local laws 🍷

18+ AUS | 21+ USA

This week, the spotlight is firmly on Rynae. We talk cruise ship days, questionable passenger behaviour, travel dreams, and how she went from life at sea to life as a sommelier. Expect wine chats, food obsessions, celebrity encounters, and thekind of stories that usually come out after a glass or two.

We also get into sliding-doors moments, psychic predictions that may or may not have come true, embarrassing crushes, and the ultimate “what would you do differently?” questions. Plus, a very chaotic round of 20 in 30.

It’s funny, relaxed, and full of the moments that made Rynae who she is. Pull up a chair — this one’s a good time.

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In this episode, we’re joined in studio by Chef Richard Overbye from Angelwood Pies for a wine-and-pie tasting that’s far more sophisticated than it sounds. Richardshares his journey into the kitchen, how his fine-dining background inspired alove letter to the humble Aussie pie, and how he balances life as a chef withfamily life — including welcoming twins.

We talk pastry, fillings, and the craft of refining classic flavours, along with the globalinspirations and unexpected combinations that somehow work beautifully inside apie. Things then get delicious as we pair each Angelwood pie with its perfectwine match, from rich Shiraz and Grenache to sparkling Shiraz, Prosecco, andBeaujolais — proof that comfort food, when done properly, belongs alongsidegreat wine.

It’s relaxed, flavour-packed, and surprisingly educational, with plenty of laughs along the way. Pull up a chair, pour a glass, and join us for an episode that might justchange how you think about pies forever.

Learn more about Angelwood here:

https://angelwood.com.au/

https://www.instagram.com/angelwood.pies/

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Happy New Year! We’re kicking off 2026 by diving into New Year’s Eve chaos, resolutions we may or may not keep, and why fresh starts feel so powerful.

We then wander around the world exploring how different cultures ring in the New Year, from Spain’s midnight grapes to Japan’s temple bells and Australia’s fireworks lighting up the harbour.

To wrap up, we slow down for a moment of reflection—what the last year taught us, what surprised us, what we’re taking into 2026, and the intentions we’re setting for the year ahead. Now pull up a chair, raise a glass, and join us for the first episode of the year.

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Christmas gave us drama, cooking chaos, and more family moments than we asked for, so naturally we’re unpacking it all.

Then it’s all things Santa: keeping the magic alive, when to tell the truth, how many gifts are too many, and whether adulthood has made Christmas feel more stressful than joyful.We also tackle decorations: when we put them up, when they come down, and why the shops start in October like psychopaths.

So pull up a chair, a plate of leftovers, and join us for the ultimate Boxing Day breakdown.

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Alex and Rynae are gearing up to send their kids to Kindy next year, and reality is kicking in. Lucy steps in with some much-needed advice as we dive into the big questions around schooling choices, the rise of homeschooling, and whethernature-based learning or traditional classrooms make the most sense.

We talk homework battles, pricey school photos, the politics of uniforms, navigating disagreements with teachers, and the chaos of overstuffed extracurricular calendars. Then there’s the parent side of school life—bullying concerns, school-gate dynamics, competitive bake-offs, group chats, and the awkward reality of what to do when you don’t love your kid’s friends or their parents.

A funny, honest, and very relatable episode for anyone with kids at school!

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