
COOKING THE BOOKS
1,239 FOLLOWERS
Cooking the Books Podcast presented by Robbie Bell takes us behind the velvet curtain of the Australian food industry and gives us the opportunity to meet and hear the incredible stories of the people who are behind some of our incredible culinary experiences. This is a hospitality podcast delving into all aspects of the food industry; from restaurants to butchers, chefs to sommeliers, cheese..
COOKING THE BOOKS
2M ago
This week Robbie spoke to Denis Kelly, former MMA fighter-now-trainer and promoter. They chat about all things combat sports, including weight-cutting and how nutrition has changed the sport ..read more
COOKING THE BOOKS
2M ago
This week we spoke to Rae Bonny who is a Integrated Wellbeing Specialist/Counsellor about mental health in the work place.  ..read more
COOKING THE BOOKS
2M ago
Tom is really starting to get some momentum, being recognised as "One to Watch" in 2019. Tom has worked all round the world in places like London, New York and Sydney for chefs such as Gordon Ramsay, Thomas Keller and Neil Perry. Tom and Robbie have been best mates for nearly 20 years and this podcast is two mates having some crack reminiscing about old times and going through Tom's career ..read more
COOKING THE BOOKS
2M ago
This week Robbie caught up with long-time friend Jeff Claudio over the phone; this catch-up has been a long time coming, so it’s a genuine eavesdrop into two industry pals chewing the fat and hearing what Jeff’s been up to ..read more
COOKING THE BOOKS
2M ago
First of all I've got to apologise for the audio quality - we recorded this at the City Larder Kitchen where all the noisy fridges and stainless steel did us no favours. Please try and get over that. Lesson learnt, my bad. In this episode Zac explains how Rockpool dry age there beef, he also talks about sustainability and what that means to him and Rockpool, as well as some great tips on managing a big team ..read more
COOKING THE BOOKS
1y ago
This week Robbie spoke to Micheal Dalton, owner of Fino Fine Foods. Micheal has been distributing and importing specialised fine foods from around the world for years. In this conversation we find out what it takes to build a distribution business from the ground up, and the difficulties and challenges of importing perishable foods from around the world ..read more
COOKING THE BOOKS
2y ago
This week Robbie spoke to Micheal Dalton, owner of Fino Fine Foods. Micheal has been distributing and importing specialised fine foods from around the world for years. In this conversation we find out what it takes to build a distribution business from the ground up, and the difficulties and challenges of importing perishable foods from around the world ..read more
COOKING THE BOOKS
2y ago
This week, Robbie spoke to Charlie from Atlas Dining and Atlas Weekly. Charlie started his cooking career at the age of fourteen and by the time he was in his early twenties he had his own restaurant and held 1 hat. Now just-turned thirty, he is well on his way to building a very successful weekly delivery meal kit. Charlie believes the secret to his confidence is all his experience ..read more
COOKING THE BOOKS
2y ago
This week Robbie spoke to Sandra from Six Eyed Scorpion about chilli oil, starting a food business from the ground up, and how covid affected her career. Sandra moved from Singapore at 16 to pursue her dreams in Australia. From business and marketing to cooking, now Sandra is on her journey as a small business owner ..read more
COOKING THE BOOKS
2y ago
Sharon Brindley is a Yamatji/Noongar woman living on Bunurong/Boon Wurrung country (the Mornington Peninsula), where she is also the proud owner of Cooee Cafe, the only Indigenous cafe in the region and @jalajalatreats who specialise in native flavoured chocolates.
Hugh Allen is the Executive Chef @vuedemonde and is a big advocate of the true flavours of Australia. He has been helping Sharon with her new venture ..read more