Tim Watkins – Black Market Sake, Automata
The Unbearable Lightness of Being Hungry
Release Date: 04/18/2019
Kerby Craig – Ume
The Unbearable Lightness of Being Hungry
In memory of Kerby Craig, here's the podcast I recorded with him in 2014. I listened back to this episode after I heard about Kerby being gone and it made me re-remember all these great things from that day, so I thought I should share these stories again, in tribute to Kerby and his enthusiasm for cooking, Japanese food culture and hospitality … As a 15 year old, was fascinated by the world of restaurants – seeing a chef breakdancing in the middle of service (!) confirmed for him that this was the industry that he wanted to work in. By accident, he ended up at the original Tetsuya’s as...
info_outline
Billy Wong – Golden Century, XOPP
The Unbearable Lightness of Being Hungry
The best dish in the world, according to chef David Chang, could be found at Golden Century – the Sydney institution that Billy Wong's family ran in Chinatown for more than three decades. There was more to Golden Century than the XO pipis, though (despite Chang's major endorsement of the dish). The restaurant's fan base included shift workers taking advantage of the restaurant's famous 4am closing time, as well as massive stars like Rihanna and Lady Gaga, royalty from Tonga and Morocco, and even Chinese presidents who made special requests: Xi Jinping had his order sent straight to his...
info_outline
Paul Carmichael – Momofuku Seiobo
The Unbearable Lightness of Being Hungry
“I literally got here and the first two weeks, everybody quit." Despite this challenging start to becoming Paul Carmichael has since scored many awards (both and Time Out named him Chef of the Year) and he's been called one of the world's greatest chefs by his boss, David Chang. The restaurant has received glowing in The New York Times and been ranked as one of the best places to eat in the world by Paul isn't about basking in the acclaim, though. "You’ve got to become comfortable with failing,” Paul says. "We’d make something, it’d be shit." Then, after a lot of work, it...
info_outline
Joanna Hunkin – Gourmet Traveller
The Unbearable Lightness of Being Hungry
Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what did before she became editor at . Enduring these high-pressure situations meant she wasn't too shaken by her first year at the magazine – which has been incredibly eventful and challenging, and involved her relocating from Auckland to take up the role. On her very first day on the job, at the Restaurant Awards at Bennelong last year, she was handing out honours to chefs Ben Shewry and Kylie Kwong. Then, as the pandemic hit, she found herself having to produce a magazine under lockdown – a tricky feat,...
info_outline
Topher Boehm – Wildflower
The Unbearable Lightness of Being Hungry
They're not obvious candidates for making beer: wattle, strawberry gum and leftover sourdough from Ester. Topher Boehm turns to flower cuttings and other NSW-only ingredients to create wild ales for , the Sydney brewery he runs with brother-in-law Chris Allen. They've named beers after their children – including the wild-raspberry-flavoured St Phoebe, which was selected to be named Australia's best beverage. And his curiosity with fermenting has led to Topher brewing 200 litres of soy sauce in a barrel, just for fun. Maybe his revved-up creativity shouldn't be a surprise – Topher once had...
info_outline
Natalie Paull – Beatrix and "Beatrix Bakes"
The Unbearable Lightness of Being Hungry
Natalie Paull once pointed a brûlée torch flame in the wrong direction – and accidentally set a whole docket rail of dessert orders on fire. She's endured brownie explosions and baking disasters, too. But people rightly associate Natalie with oven-baked triumphs – like the brilliant sweets from her popular in Melbourne. Think passionfruit cloud chiffon cakes, Tart-A-Misu, Moroccan Snickers tarts, cinnamon-glazed apple fry pies (without the fryer’s remorse!) and more. Her sugar-laced cakes have a transformative power – even for people who've undergone heartbreak and tragedy....
info_outline
Shinobu Namae – L’Effervescence, Bricolage Bread & Co.
The Unbearable Lightness of Being Hungry
Shinobu Namae runs one of Tokyo's best restaurants: L'Effervescence. It has two Michelin stars and is known for its sustainable focus (nearly everything served to diners comes from Japan, even the cheese) and the menu is inspired by everything from McDonald's fried apple pie to world peace. Even the dish names are memorable (you can order something called 'Hurrah')! Namae-san has worked for Michel Bras in Hokkaido (the story behind this proves that overeating in New York is always a good thing to do) and he was Heston Blumenthal's sous-chef at The Fat Duck. Even though Namae-san grew up with...
info_outline
Charlotte Ree – "Just Desserts"
The Unbearable Lightness of Being Hungry
once ate 30 different kinds of croissants during a trip to France – then got a croissant tattoo afterwards. She's so dedicated to pastries that she'll stay up until 5:30am to finish a baking marathon. Pulling 120 cakes out of the oven during the hours people reserve for sleeping – and then going to work the next day, as communications manager for (the publisher of 's cookbooks) – well, that's just a normal whirlwind day for Charlotte. Charlotte's love of all things sweet is clear on every page of , her latest cookbook. It features recipes for Nutella thumbprint cookies, peach and...
info_outline
Angie Prendergast-Sceats – Angie's Food, Two Good
The Unbearable Lightness of Being Hungry
once was an olive oil judge, where she had to watch out for vintages that tasted like "rancid feet" and "baby vomit" (such references really did appear on the flavour chart that's deployed in these contests). But for the last three years, she's been the culinary director and head chef of , which used recipes by top chefs (Peter Gilmore, Christine Manfield, ) to create soups and salads that would be sent to women in domestic violence shelters. You'd order two soups: keep one and the other would be donated to someone in a refuge. The food was cooked by women from shelters, who were paid...
info_outline
Monty Koludrovic – The Dolphin, Icebergs Dining Room and Bar
The Unbearable Lightness of Being Hungry
“I was the guy who had the cream gun explode, trying to top the iced coffee.” early days in hospitality were "pretty calamitous", but one triumph was ending up in the kitchen of The Boathouse at Blackwattle Bay. It was a meal there, at age 12 (that he can still recap with incredible accuracy), that inspired him to pursue a career in restaurants. Since 2014, Monty Koludrovic has overseen dishes at and he later became executive chef of Maurice Terzini's other venues: The Dolphin, Scout, Bondi Beach Public Bar and Ciccia Bella. Besides introducing excellent dishes (like the Tokyo 7/11...
info_outlineTim Watkins' parents needed a cooking course to learn how to use a microwave (which led to one Christmas turkey disaster) and he didn't eat broccoli or cauliflower until he was an adult.
So life in the restaurant world might not have been the most obvious career path. After a few detours (including a stint as a shoe salesman), he ended up serving diners at acclaimed restaurants such as Pilu at Freshwater. He got a reputation for singing "Happy Birthday" in Italian to guests and he would go on to win Sommelier of the Year in the Good Food Guide for his work at Automata.
We recorded this interview just before he started his new role at Black Market Sake (although we did use this as a good excuse to talk about breweries in Japan) and we also chat about the time he impersonated a Canadian Olympic athlete, went on a TV game show and witnessed quite a few forgeries. Oh and of course, we had to talk about that anti-organic-wines hashtag and his impressive collection of shorts.