SPECIAL EP. 2020 just got a little ray of Sunshine. A special POdcast about being pregamnant for the first time and how CRAZY it is. 

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Ep. 9. Industry Series, with Loli Braga Menendez @lolibm

In this oven-baked size episode, I'm joined by one of the wisest ladies I know in food and a beautiful human Loli or as I call her Dolores because I absolutely love her full name. I met Loli (Dory) in Sydney working as a food editor and stylist but she has since moved to Buenos Aries, Argentina where her career as a food stylist has flourished and blossomed, exactly what we all knew would happen as she is one of the most talented food editors and creatives I’ve ever worked with.  

In this episode, we chat miracle twice-cooked-golden-oven-baked potatoes, simple food-and how underrated it is, food styling for the gram, food styling for clients, working overseas, and without a prop-house, cooking with kids, and oven baking everything because it makes life easier. You will come out of it wanting yumcha, chimichurri, and alfajores (caramel-filled cookie sandwich)

As Loli mentions on the pod “food is treasure” and the love and respect she gives to her food and her recipes are what recipe writing and food styling are all about. Her passion is contagious she truly is always seeking out the best in food both in her styling and her recipes. Thankyou Loli for coming on for the chat and sharing your amazing story! As we say on the pod, work clean, work smart, and keep things simple. Back to basics and cooking smart, not hard.

Recipe for Lolis’ Dolce De leche Crème caramel is coming to the MOFMOF gram asap.

In case you felt out of the loop A few foodies we mention on the pod, but also the potential future contestants of our food styling Olympic style reality tv show: PROJECT PLATE-UP which I’ll be pitching to be Piloted ASAP are:

Emmaly Stewart @emmalystewart who I refer to is a prop stylist based in Sydney Australia. She has an INCREDIBLE eye for design and truly understands colour and texture and style for food photography.

Hannah Meppem who we refer to is a food stylist and editor based in Sydney Australia who worked with Loli at Donna Hay.

Kirsten Jenkins, @kirstenljenkins

is a food stylist, she came on the podcast for a chat in the second episode and worked with Loli at DH and later as a mentor food stylist.

Jess, Jessica Brook @foodbyjessica

Jess is a Sydney based food editor and half of Sage Creative with Steve Pearce, another incredible food stylist, and worked with Loli at Donna Hay.

 Side note JESS what was the name of the grocery store pre-Harris Farm????

Juzzy (Justine poole)

Is a Sydney based food stylist and art director who Loli and I both worked with at Donna Hay. Her work is INCREDIBLE and has crafted her skills as one of the best food stylists in the biz. 

Intro and Outro Music by Addie Kosten 

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 Ep. 8. Industry Series, with Charlotte Binns-Mc Donald @charlottebinnsmcdonal

In this Cookbook size podcast, I'm joined by the amazing Charlotte Binns-McDonald a sort after food editor who’s worked across cookbooks, magazines, and all things food publishing. While working at the Sydney opera house charlotte found her passion for food one sunny morning in a perfectly cooked egg on buttered toast. Where all great journeys should start, Charlotte grabbed onto this love for food done well and forged her path into the world of food. Starting as many of us do at Tafe studying the Culinary arts she then grabbed with two hands an opportunity for work experience at the Australian women’s weekly test kitchens where her career as a food editor and recipe developer blossomed.

In this podcast, we chat through what it takes to be a food editor and the process of writing recipes. A great listen for anyone trying to understand the ins and outs of food publishing. Expect lots of cookbook recommendations, an urge to cook carbonara pasta, cook seasonally, make elderflower champagne and you will probably be writing harissa on your grocery list after listening to this chat. Charlotte is a wealth of knowledge when it comes to food and this chat is everything, I wish I had to listen to when I first started out. Huge thank you to Charlotte for coming on the podcast.

Below is a list of the cookbook recommendations Charlotte gave us on the pod:

Nigel slater- Tender

Tessa Kiros- apples for jam,  lemon chicken

Australian womens weekly- Made from scratch

Yotam ottelengi – everything

Gweneth Paltrow - It’s all good

Matt Evans- real food

Stephanie alexander -the ultimate kitchen companion

Niel perry -balance and harmony

Lentil Purbrick and Matt Purbrick: Grown and gathered

Rodney Dunn- The agrarian kitchen

Dianna Henry- from the oven to the table, salt sugar smoke and how to eat a peach

Josh Niland – the whole fish

Anna Jones- a modern way to cook

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Ep. 7. Industry Series, with Sarah Tiong @fillmytummy

In this salt-crusted pork-belly size podcast, I’m joined by Sarah Tiong, a fellow pork lover and  SUPER passionate foodie that has a contagious way of getting you excited about food and cooking. She is down with the MofMof and knows exactly how to make a tasty plate of food. Her salt-crusted pork recipe in her new book, Sweet, Savoury, Spicy has literally broken the internet, followed by her shallot pancake and prawn toast. Classics in the world of food and flavour this is a great book for honing your Malaysian and Asian flavours and cooking the foods you might be more use to having out.

We chat through Sarah’s ‘journey’ pre and post MasterChef in this episode and shed some light on the food media industry and how its begging for more diverse and exciting young voices that truly understand flavour. Giving space and opportunity to big bold flavours and some crazy cool Aussies that truly represent the diverse community that we are.

Sarah has such an exciting food path ahead of her and I’m really excited to see what direction it goes in. Her boldness both in life and in her bowls of moist brothy noodle bowls is contagious and I loved having her on the podcast. Cannot wait for her Malaysian tapas, train style wine bar to open up. This needs to be a thing. Also if you notice in her headshot I see the top of a Singapore style crab, and I’m TOTALLY ON BOARD WITH THIS BEING A COVER FOR THIS PODCAST (lets hope it sells).

*Go and buy a rice cooker. It’s a LIFE CHANGING piece of equipment.

**Smeg I think you should come on as a sponsor. Also, yellow hibachi grills by Sarah Tiong for 2021

***Pork inspired recipe coming soon to MOFMOF                     

****CHICKEN NUGGET MACHINES ON EVERY CORNER OF THE WORLD WOULD BE GREAT- please make this happen.

Order her book here: https://www.bookdepository.com/Sweet-Savory-Spicy-Sarah-Tiong/9781645670469

TOP MENTIONS ON THE POD:

Grumpy Grandma crispy chilli sauce

https://www.woolworths.com.au/shop/productdetails/857173/lao-gan-ma-hot-chilli-sauce-three-ting

RICE COOKING YOUTUBE VIDEO

https://www.youtube.com/watch?v=53me-ICi_f8

@Reyonldpoer  and @Koidb

Poh @pohlingyeow

Hayden Quinn @hayden_quinn

Melissa Leong @fooderati

Intro and Outro Music by Addie Kosten 

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Ep. 6. Industry Series, with Sian Redgrave @sian_redgrave

In this calabrese size podcast, I’m joined by Sian Redgrave, an anchovy and Italian devotee who took a food-turn (the new u-turn in food), after she won Great Australian Bake-off, into the small but big wide world of food publishing and recipe writing. With a passion for design and fashion (I mean look at her stylish AF headshot) she’s creating a space and magazine that truly encompasses all her biggest loves and inspirations; style, fashion, photography, design, and food. What more could you want, such an exciting time and I can’t wait to see it come into marzipan fruition. (Bellissimo!)

In this pod, we discuss the weird profession we both are so grateful to do as recipe developers and writers and how to manage the value we can give to a job or project. We chat anchovies, lemons, vinegar, pasta shapes, Italian everything, and all the things in the food we love like Ottolenghi, Massimo Bottura, and spinach green sauce alà pesto.

We both share a love of cooking food that is about food. Quote of the pod “Can we just make food about food” that rips cooking out from the swanky restaurant kitchens and throws it straight into your cast iron pot with lots of salt and pepper and lashings of extra virgin olive oil. Cooking with maximum flavour and minimum fuss. – whereby you spend time fussing over the right things. Loved chatting with Sian, her passion for food and the creative culinary world we are lucky enough to be apart of is inspiring and I hope to see her magazine out in the world soon. 

Ciao and enjoy!! 

*If you don’t use your parmesan rind in cooking. Please feel free to slide into my DM’s and we can chat about why this is going to change your life.

**Anchovy inspired recipe coming soon to MOFMOF

***I have no idea how to start a pasta range but if you do, also slide into my DM's 

****Apologies you may want to travel to Italy after listening to this pod. 

TOP MENTIONS ON THE POD:

MUSIC: Follow Sian https://open.spotify.com/user/1232738117 for endless Spotify playlists. Or her top mentions on the pod are:

Saint Germain

Buena Vista social club for the Cuban factor

Erykah Badu

FOODIE MENTIONS:

Sian's INSANELY MAXIMUM FUSS marzipan fruit

https://www.instagram.com/p/Bq_3UhflVKa/?igshid=1he0nlwyyu3um

MINI FOOD CHANNEL https://www.youtube.com/channel/UCG1hNdnbI_-txaLg3FoQeUw

Gennaro Contalo @gennarocontaldo & Antonio Carluccio. Tv series called  Two greedy Italians. WATCH IT ASAP. Why I cooking so goood! 

Journal by Hetty Mckinnon @peddlerjournal

Nat Turnbull @natturnbull Melbourne stylist.

The Tathra (on the NSW south coast) café I mentioned is called The Wharf Local.

Flour and stone @flourandstone

Milk bar in NYC Christina Tosi

Ottolenghi @Ottolenghi

Sammi Tamimi @sami_tamimi

Matt Preston @mattscravat

Massimo Bottura @Massimobottura

Salt fat acid heat by Samin Norsat @ciaosamin

Intro and Outro Music by Addie Kosten 

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Ep. 5. Industry Series, with Alice (Alyssa) Zaslavsky @aliceinframes @inpraiseofveg http://aliceinframes.com/

In this veg size episode, I'm joined by “Force of nature” (quote Nigella Lawson) Alice Zaslavsky, an inspiring voice of food who I’ve been working with for over a year on her new book: In Praise of Veg. Coming out November this year,  Alice’s book is beautiful as much as functional and shirks the assumptions we have on knowing how to cook vegetables. Alice holds your hand from blanching to roasting in easy uncomplicated (mofmof) recipes that let the veg SING.

As Alice says in the pod “Life’s too short for small ideas”. When Alice pitched the book to me and asked me to be a part of the team behind it, it was a no brainer and as the food editor, I truly blossomed investing myself into the pages of Alice’s vision. Her passion for veg and how she embraced my ideas was an incredible process to be a part of. Our Weekly/daily skype meetings where we collab’d on recipe ideas and chewed the ‘minimal’ veg fat on how the recipe testing was going was envisioned and one I’ll never forget. A truly collaborative and modern way to create a cookbook. I know it will be a highlight of my career working with Alice. She truly is a force of nature, well said Nigella. 

So get ready for a chat that floats through the pages of the soon to be released (November people, pre-order link below) cookbook, and how EXCITED we are for this beauty to be out in the world.

Quote of the ep:

“Eat the vegetables but eat them yummy.”

What to expect in this ep:

A lot of vegetable-speak. I know you’re on board for this.

Book chat and recipe spotlighting, take note so you know where to start when you get your copy!

We chat Prahan market – Alice’s second home and the cool people working there

• Maker and monger @makerandmonger
• Damien Pike @damienpike
• Gary’s Meats @garysmeats

RECO’s and mentions on the pod:

Sift produce @sift_produce

Bayano the rebel café and disciple roasters @bayanotherebel @discipleroasters

Milking yard farm chicken @milkingyardfarm

Alpine sauce co.  @alpinesauceco

The DREAM team backing the SHITAKE out of this book:

Incredible illustrator, Vera Babida @vera.babida 

Lucy Tweed, Amazing food stylist, and the most hilarious and beautiful human @Lucytweedstylist

Ben Dearnley, I’ve said it before but INCREDIBLE food photographer @bendearnley

Jacqui Porter, top of the game Designer @Northwood_green

Publisher, Jane Morrow from Murdoch books @murdochbooks

Kay Wijaya, food economist and chef wizzz @thefoodeconomist

Lauren Miller, props Merchandiser and food assist and hilarious lady @Improppingaround -- 'Cooking with Lauren' will be a tv show and it will be awesome. 

Hope this ep Expands your food knowledge and convinces you to pre-order the book. –

PRE ORDER LINK> https://www.booktopia.com.au/in-praise-of-veg-alice-zaslavsky/

*We will convince you to buy a salad spinner – total game-changer

** Now on the hunt for sweet potato leaves.

***This podcast was not sponsored by deb. But maybe it should be.

Intro and Outro Music by Addie Kosten 

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Ep. 4. Industry Series, with Josie smith @ josie_a_smith

In this Pastizzi size episode, I'm joined by the amazing Josie Smith an insanely talented Graphic designer with a flair for creating and designing magazine pages, spaces, photoshoots, flower arrangements, and table settings from brief to shoot to the pages you read in the magazine. She talks us through her career to date designing the pages of some of the best food and lifestyle magazines in the world and we discuss her love for MOFMOF and its painting/Cooking by numbers formula. 

Get ready for some scotch ON THE ROCKS, Cherry tomato praise, font chat, some crazy cool tips on how to get a foot in the door, and obviously pastizzi's. Josie is a mentor of mine in how she carries herself in her career and her incredible attention to detail and finesse. I could talk to her for hours and really respect her taste and value her friendship as an incredibly BEAUTIFUL human. I’m a sucker for a recommendation so see below all the amazing things we discussed during the podcast:

 Danielle Alvarez new cookbook, Always add lemon. (Coming out later this year)

Cookbooks by Hetty McKinnon, specifically Neighborhood.

Robert Gordon plate ware

Walter G napkins and linen: https://walter-g.com.au/

In bed store Linen https://inbedstore.com/collections/pure-linen

George Calombaris's butter chicken moussaka

https://www.delicious.com.au/recipes/george-calombaris-butter-chicken-moussaka/i6hjf4zb

Link to the short pasta cover we keep referring to

https://www.delicious.com.au/food-files/news-articles/article/buon-appetito-italian-issue-out-today/c4XP3BGV

The one tray pie/pastizzi that Josie keeps cooking from MOFMOF

https://www.mofmof.space/recipes/klqnxij8dau94u8vfupvhmna5bz71o

#OnepotPenne recipe:

https://www.mofmof.space/recipes/onepotpenne

PSA. Yes, I do say I love a pickle juice martini's even though I’ve had one once.

Intro and Outro Music by Addie Kosten 

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Ep. 3. Industry Series, with Tom Walton @chefTomWalton

In this 'whole baked cauliflower size' episode, I'm joined by the man who loves tahini more than me (if that’s even possible) chef Tom Walton. We chat through Tom’s career as a chef and how its morphed and shaped around the life he now lives. A family man at heart with a passion for food that is layered with more and more flavour and deliciousness. Food that is not put on a pedestal but rather cooked with thought and consideration then slapped (nicely) onto a plate with a scattering of herbs and a spoonful of tahini and olive oil so as to not intermediate but rather leave you wanting more.

Tom is what I like to think of as a  ‘foodfluencer’ . He lets the food he cooks talk for his brand and his way of cooking. A reputation based on flavour and smartly endorsed cooking techniques. The right tool for the right job, right recipe for the right ingredient. Approachable accessible food that is tasty and achievable at home. But also crazy tasty complex food in his restaurants. Wearing the right hat for the right job. A balance that can only be learnt.

Things you can expect in this episode.

Copious amounts of Tahini. Whole baked cauliflower how-to. Baked fish in a bag (game changer). Beetroot juice and I learn how it promotes oxygen in your blood. (It’s the new pre-workout.) Miso hummus- its a thing get on it. Plant-based cooking, middle eastern food, how important creative space is when cooking and taking the pressure off. How to prep ahead and how it makes cooking vegetables so easy!

Spices mentioned that you should be filling your pantry with:

Ras el hanout

Baharat spice mix

Sechuan peppercorns

Sumac (fresh is best, look for a bright pink colour)

• Also that Georgian Spice I mention is at Welles St Pub in Christchurch its got, dill leaves, coriander, fenugreek leaves and it goes on their chicken souva DELISH!

The cookbooks, foodies and restaurants mentioned that you should be following on Instagram:

Lucy Tweed (every night of the week)

Claudia Roden- middle eastern food writer

Moro: The Cookbook By Samantha & Samuel Clark

Gjelina the restaurant https://gjelina.com/la/ and Gjusta bakery https://gjusta.com/

David Tanis, Chef and cookbook author.

Restaurant Chez Panisse –a food INSTITUTION by Alice Waters

Josh Katz: LONDON, Berber and q

Josh Niland, chef of Saint Peter. 

Hugh Whitehouse, Chef 

• Apologies, at some points it does sound like I’m wrestling a plastic duck. But that’s what happens when you're interviewing people thousands and thousands of kilometres away.
• Also, I say 'totally' a lot... I’m working on not doing that haha
• Also, the vote is still out on tahini and vegemite. Let me know if you try it.

Intro and Outro Music by Addie Kosten 

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