On today's show we started with Matt's top tips for an excellent mushroom risotto, lifted from a Giorgio Locatelli: add some soaked dried porcini in with the rice, use carnaroli rice if you can find it, and lightly fry fresh mushrooms in a separate pan before adding them with the butter and parmesan at the end.
We caught up with our good market buddy John to see how his surgery recovery is going; the good news is that he hopes to be back on the market stall by Christmas. We also had a quick forage around in his shopping basket to learn what's good this week.
Chef Ravi Presser joined us in the studio to talk about charity cooking, his Indian and Polish descent, and the importance of good relationships with food suppliers in this world of less sustainable agriculture.
Mesa Verde in Curtin House is one of our Eat It faves, and we chatted to Kathy Reid about the recent renovations in the restaurant and her search for THE PERFECT TACO. Kath's tips for excellent Mexican food at home? Have some dried chilli, chipotle and adobo handy in the pantry. And don't skimp on the quality of the tortilla!
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
