Older episodes


Nick Mahlook from Sodafish and Cath Claringbold

Chef Cath Claringbold from Burch & Purchese Sweet Studio discusses the greatest thing that ever happened to a carrot and we drop a line into Lakes Entrance in the heart of Gippsland and…


Nicky Riemer from Bellotta and Prosecco Queen Melissa Brauer

Nicky Riemer, chef at Bellota in South Melbourne, talks about her trip to Japan, and what she's cooking in her restaurant; John at Queen Victoria Market provides a fresh produce update; and Prosecco…


Rosa Mitchell from Rosa's Canteen and Winemaker Duncan Buchanan

Rosa from Rosa's Canteen; John from the Queen Victoria Market and winemaker Duncan Buchanan.


Ros Grundy, John from Queen Vic Market and Duncan Buchanan

In the final 'Eat It' for 2022, Melbourne food writer Roslyn Grundy returns to talk about regional Victoria’s sweep in the recent Good Food Guide, and Melbourne’s hottest new restaurants; John from the…


Rosemary Stanton and Matteo Fulchiati

Nutritionist Rosemary Stanton joins Cam to talk about the impact Christmas time can have on our diets and how our views on nutrition have shifted over time. Then, Matteo Fulchiati, head chef at…


Dani Valent, John from Queen Vic Market and Duncan Buchanan

Food writer and journalist Dani Valent drops by the studio to discuss her current favourite cafes in Melbourne and how we can employ a ‘No Waste’ policy in our kitchens; John from Queen…


Ros Grundy and Ben Shewry

Editor of the The Age ‘Good Food Guide’ Roslyn Grundy reflects on the year and all the new ins-and-outs of Melbourne dining and food trends. Then, Attica owner Ben Shewry discusses his philosophy…


Botanical Hotel chef Rabih Yanni and Fermenter Sharon Flynn

Botanical Hotel chef Rabih Yanni talks about his range of heat-and-serve meals; Fermenter Sharon Flynn speaks about her home-made limoncello; and John from the Queen Victorian Market provides a fresh produce update .With…


Melbourne Royal and Lune

Damien Nieuwesteeg talks about his career path to becoming chef at Melbourne Royal, and what keeps him inspired; and Kate Reid, Founder of Lune in Fitzroy, talks all things croissants and why…


Joost Bakker and Noah Crowcroft from Rice Paper Scissors

Joost Bakker talks about dismantling the Future Food System strucutre at Fed Square and moving it to Heronswood on the Mornington Peninsula; Noah Crowcroft, Executive Chef at Rice Paper Scissors, talks about the…

About this program

Food for thought: recipes, hints and tips, interviews and a market report.

It's one of those constants in this fair city; every Sunday at midday tune into the best radio station on earth for Eat It, Triple R's resident food show. No-one really knows quite how many years the show has been on-air, but it's been going long enough for us all to lose track. Each week Cam Smith and Matt Steadman take an hour to discuss every aspect of food and drink, including regular market reports, interviews with chefs and restaurateurs, chats with industry and lobby groups, emptying bottles with wine-makers and writers, answering listeners' questions, the occasional on-air cooking segment, and anything else we deem fit. Sometimes we'll even squeeze in a song or two.

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The podcast intro and outro theme is Soft Illusion and was generously provided by Andras.