In which I announce that the podcast is going on hiatus, and Damian of the Piper St Food Co talks about how he came to be in the food business (he grew up in it then had a fascinating career learning about being a chef) and why he loves cooking so very much.

In which I chat Kate Forsyth and Sarah Mills of Word of Mouth TV. (See also here for a bit more detail.) Meanwhile, I made more croissants… Kate Forsyth

Tansy and I continue our discussion, this time moving on to food in books (both childhood classics and Tansy’s own stories), food in space, and food in history… Part 1 of my interview with Tansy A Trifle Dead, written under Tansy’s nomme de plume Livia Day Jane Brocket: old blog and new blog I can’t find … Continue reading Acts of Kitchen: Tansy Rayner Roberts #2

In which Tansy and I discuss children’s birthday cakes and Tansy’s penchant for ignoring recipes. We went on to discuss other things, too, which you’ll hear in the sequel interview next week! Tansy’s blog The Pritikin Diet

In which I chat to James about our Kamado Joe – ribs and brisket and roast chicken and pizza. And the things that go along with it. Brisket. Inspired by Warren, interviewed last year. My Patreon page. (Yes, I’ve interviewed James previously.) Piper St Food Co (home of the festive yeast breads baking class).

In which Jacqui and Bec graciously talk to me about being vegan: the reasons for it, the way other people talk about it, the difficulties (not many) and eating out. And I bought a new cookbook! Previously, with Jacqui, on teaching food studies.

In this episode I discuss a failure, some successes, and talk to some children about what favourite foods are…

I interview Richard Condie, who has a great passion for cooking and also an incredible vegetable garden (and fruit trees). As I mentioned: Vege Bouquets   Medlars:                                                         … Continue reading Acts of Kitchen: Richard loves cooking

Tim likes watching food tv. That’s… basically what we talk about. It’s great.

In which Kate hates cooking but we still manage to talk about food and cooking for quite a while…