We started today's show with a quick chat about chicken and leek pie, and how you can use a hot water pastry to stick on top of it. And if eating meat isn't your thing, you can still make a kick arse leek pie with some small adjustments.
Richard Seymour from Mt Zero Olives joined us in the studio to talk about his family's history with the acres of olive groves originally planted in the 40s, and then taken over by his parents in the 90s recession. As well as the olives themselves, we had a try of Richard's Olive Leaf Tea which is currently a really successful export to Japan.
Rightly regarded as one of Melbourne's top chefs, Scott Pickett (from ESP, Estelle Bistro, and St Crispin) is about to open a new place in the Queen Vic Market called Pickett's Deli & Rotisserie. We talked about Scott's new "super pot" that's being used to make jams and preserves, his vision to showcase Victorian ingredients, and his tips for an amazing rotisserie chicken.
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.
https://andras.bandcamp.com/track/soft-illusion
