We started today's show with a brief recap of last week's BBQ day experiment. Can you make your own sparkling wine at home with a Soda Stream? Well.. kinda... with the right wine it sort of works. With cask wine? Not so much!
Anyway onto more nobel pursuits, namely having a look back at the restaurant industry's 2014 with food writers Hilary McNevan and Michael Harden. We chatted about the lean profit margins experienced by most restaurateurs, how some of the trendy ingredients are becoming passe ("we've reached Peak Quinoa") and some of the best food experiences they've had this year.
To finish up wine guru Jane Faulkner joined us to talk about the increase in different grape varietals in the Australian wine industry, what's happening with wine prices in general, and some of the broader trends in the industry. Australian Gin? Tick. Tasmanian Whisky? Tick. Continuing rise of craft beer? BIG tick. Growing acceptance of Sake as a match for various cuisines? Tickerooney.
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.