Dairy Redefined: Ethical Transformation and Precision Fermentation with Irina Miller

A Taste of Tomorrow: Meat, Minus the Animals with Renee Buckingham

What does a plant-based foodie think of meat made without harming animals? In this episode, we sit down with Melbourne-based vegan influencer Renee Buckingham to discuss the world of sustainable, ethical food and business in Melbourne - and to have a cultivated meat tasting! A passionate foodie, Renee founded the wildly successful Instagram pages @melbveganguide and @sydneyveganguide, showcasing the best vegan cuisine in each city. She is an experienced entrepreneur, consulting with businesses and supporting them in their journey to expand their menus to offer options that are ethical, sustainable, and most of all - absolutely delicious. Tune in to hear Renee's honest reactions, her thoughts on the future of food, and the potential for cultivated meat to change the game for vegans, vegetarians, and meat-eaters alike!

The Menu of the Future: Cultivated Meat’s Future in Foodservice with Matthew Maslak and Peter Wright

What do chefs think of cultivated meat?  In this episode of The Magic Hour, we’re joined by foodservice experts Matthew Maslak and Peter Wright. Matthew, the Operations Manager of Borthwick Foods, and Peter, the founder and Managing Director of Global Hospitality Group, who bring a wealth of experience and insights from their extensive careers in the food industry - from designing innovative menus to organising the catering for the Olympics and Commonwealth Games.  Tune in to hear their firsthand experiences with trying Magic Valley’s cultivated meat, their opinions on the potential of the cultivated meat industry and the future of dining! Some of the questions we discuss include: 🍽️  How important is menu innovation in the foodservice industry? And how does it influence the way we eat at home? 🥩  As chefs with extensive culinary backgrounds, what was it like tasting cultivated meat for the first time? How did it compare to traditional meat in terms of flavour, texture, and overall experience? ⭐  What are the most exciting aspects of the potential to incorporate cultivated meat into foodservice menus?

From Strategy to Story: The Power of Good Branding with Zora Artis

What exactly qualifies as "good branding"? How should startups navigate branding challenges? How can you tell a compelling story through branding, and what role does it play in building your business? All these questions and more are answered in this episode of The Magic Hour as we dive deep into the world of branding with special guest Zora Artis, CEO of Artis Advisory. Tune in for actionable insights that will transform your approach to branding!

Empowering Sustainable Change for an Ethical Future with Krystal Camilleri

In this episode of The Magic Hour, we’re exploring the theme of finding innovative approaches and practical strategies to transition our world towards a more sustainable and compassionate future, and we’re joined by Krystal Camilleri - the Founder and Executive Director at Farm Farm Transitions Australia. Farm Transitions Australia is a charity dedicated to assisting Australian beef and dairy farmers in the process of transitioning from farming to a business they are passionate about, focusing on building a better future for themselves and their families,  financial viability, improved mental well-being, and joining a shared vision of a future food system that benefits people, animals, and the planet. Tune in to hear us discuss Krystal’s story with Farm Transitions Australia and the importance of their work!

Dairy Redefined: Ethical Transformation and Precision Fermentation with Irina Miller

Did you know that New Zealand is the world’s largest exporter of dairy proteins? In this episode of The Magic Hour, we chat with Irina Miller, the founder of Daisy Lab - a New Zealand based startup using precision fermentation technology to produce dairy-identical proteins without harming animals or the environment. Tune in to hear more about Irina’s story, and how she went from working in the dairy industry herself to becoming an entrepreneur with the vision of transforming the way we make dairy, driven by her passion for animals and nature.