Luister naar MOFMOF Chats.

SPECIAL EP. 2020 just got a little ray of Sunshine. A special POdcast about being pregamnant for the first time and how CRAZY it is. See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Ep. 9. Industry Series, with Loli Braga Menendez @lolibm In this oven-baked size episode, I'm joined by one of the wisest ladies I know in food and a beautiful human Loli or as I call her Dolores because I absolutely love her full name. I met Loli (Dory) in Sydney working as a food editor and stylist but she has since moved to Buenos Aries, Argentina where her career as a food stylist has flourished and blossomed, exactly what we all knew would happen as she is one of the most talented food editors and creatives I’ve ever worked with. In this episode, we chat miracle twice-cooked-golden-oven-baked potatoes, simple food-and how underrated it is, food styling for the gram, food styling for clients, working overseas, and without a prop-house, cooking with kids, and oven baking everything because it makes life easier. You will come out of it wanting yumcha, chimichurri, and alfajores (caramel-filled cookie sandwich) As Loli mentions on the pod “food is treasure” and the love and respect she gives to her food and her recipes are what recipe writing and food styling are all about. Her passion is contagious she truly is always seeking out the best in food both in her styling and her recipes. Thankyou Loli for coming on for the chat and sharing your amazing story! As we say on the pod, work clean, work smart, and keep things simple. Back to basics and cooking smart, not hard. Recipe for Lolis’ Dolce De leche Crème caramel is coming to the MOFMOF gram asap. In case you felt out of the loop A few foodies we mention on the pod, but also the potential future contestants of our food styling Olympic style reality tv show: PROJECT PLATE-UP which I’ll be pitching to be Piloted ASAP are: Emmaly Stewart @emmalystewart who I refer to is a prop stylist based in Sydney Australia. She has an INCREDIBLE eye for design and truly understands colour and texture and style for food photography. Hannah Meppem who we refer to is a food stylist and editor based in Sydney Australia who worked with Loli at Donna Hay. Kirsten Jenkins, @kirstenljenkins is a food stylist, she came on the podcast for a chat in the second episode and worked with Loli at DH and later as a mentor food stylist. Jess, Jessica Brook @foodbyjessica Jess is a Sydney based food editor and half of Sage Creative with Steve Pearce, another incredible food stylist, and worked with Loli at Donna Hay. Side note JESS what was the name of the grocery store pre-Harris Farm???? Juzzy (Justine poole) Is a Sydney based food stylist and art director who Loli and I both worked with at Donna Hay. Her work is INCREDIBLE and has crafted her skills as one of the best food stylists in the biz. Intro and Outro Music by Addie Kosten See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Ep. 8. Industry Series, with Charlotte Binns-Mc Donald @charlottebinnsmcdonal In this Cookbook size podcast, I'm joined by the amazing Charlotte Binns-McDonald a sort after food editor who’s worked across cookbooks, magazines, and all things food publishing. While working at the Sydney opera house charlotte found her passion for food one sunny morning in a perfectly cooked egg on buttered toast. Where all great journeys should start, Charlotte grabbed onto this love for food done well and forged her path into the world of food. Starting as many of us do at Tafe studying the Culinary arts she then grabbed with two hands an opportunity for work experience at the Australian women’s weekly test kitchens where her career as a food editor and recipe developer blossomed. In this podcast, we chat through what it takes to be a food editor and the process of writing recipes. A great listen for anyone trying to understand the ins and outs of food publishing. Expect lots of cookbook recommendations, an urge to cook carbonara pasta, cook seasonally, make elderflower champagne and you will probably be writing harissa on your grocery list after listening to this chat. Charlotte is a wealth of knowledge when it comes to food and this chat is everything, I wish I had to listen to when I first started out. Huge thank you to Charlotte for coming on the podcast. Below is a list of the cookbook recommendations Charlotte gave us on the pod: Nigel slater- Tender Tessa Kiros- apples for jam,  lemon chicken Australian womens weekly- Made from scratch Yotam ottelengi – everything Gweneth Paltrow - It’s all good Matt Evans- real food Stephanie alexander -the ultimate kitchen companion Niel perry -balance and harmony Lentil Purbrick and Matt Purbrick: Grown and gathered Rodney Dunn- The agrarian kitchen Dianna Henry- from the oven to the table, salt sugar smoke and how to eat a peach Josh Niland – the whole fish Anna Jones- a modern way to cook See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Ep. 7. Industry Series, with Sarah Tiong @fillmytummy In this salt-crusted pork-belly size podcast, I’m joined by Sarah Tiong, a fellow pork lover and  SUPER passionate foodie that has a contagious way of getting you excited about food and cooking. She is down with the MofMof and knows exactly how to make a tasty plate of food. Her salt-crusted pork recipe in her new book, Sweet, Savoury, Spicy has literally broken the internet, followed by her shallot pancake and prawn toast. Classics in the world of food and flavour this is a great book for honing your Malaysian and Asian flavours and cooking the foods you might be more use to having out. We chat through Sarah’s ‘journey’ pre and post MasterChef in this episode and shed some light on the food media industry and how its begging for more diverse and exciting young voices that truly understand flavour. Giving space and opportunity to big bold flavours and some crazy cool Aussies that truly represent the diverse community that we are. Sarah has such an exciting food path ahead of her and I’m really excited to see what direction it goes in. Her boldness both in life and in her bowls of moist brothy noodle bowls is contagious and I loved having her on the podcast. Cannot wait for her Malaysian tapas, train style wine bar to open up. This needs to be a thing. Also if you notice in her headshot I see the top of a Singapore style crab, and I’m TOTALLY ON BOARD WITH THIS BEING A COVER FOR THIS PODCAST (lets hope it sells). *Go and buy a rice cooker. It’s a LIFE CHANGING piece of equipment. **Smeg I think you should come on as a sponsor. Also, yellow hibachi grills by Sarah Tiong for 2021 ***Pork inspired recipe coming soon to MOFMOF ****CHICKEN NUGGET MACHINES ON EVERY CORNER OF THE WORLD WOULD BE GREAT- please make this happen. Order her book here: https://www.bookdepository.com/Sweet-Savory-Spicy-Sarah-Tiong/9781645670469 [https://www.bookdepository.com/Sweet-Savory-Spicy-Sarah-Tiong/9781645670469] TOP MENTIONS ON THE POD: Grumpy Grandma crispy chilli sauce https://www.woolworths.com.au/shop/productdetails/857173/lao-gan-ma-hot-chilli-sauce-three-ting [https://www.woolworths.com.au/shop/productdetails/857173/lao-gan-ma-hot-chilli-sauce-three-ting] RICE COOKING YOUTUBE VIDEO https://www.youtube.com/watch?v=53me-ICi_f8 [https://www.youtube.com/watch?v=53me-ICi_f8] @Reyonldpoer  and @Koidb Poh @pohlingyeow Hayden Quinn @hayden_quinn Melissa Leong @fooderati Intro and Outro Music by Addie Kosten See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Ep. 6. Industry Series, with Sian Redgrave @sian_redgrave In this calabrese size podcast, I’m joined by Sian Redgrave, an anchovy and Italian devotee who took a food-turn (the new u-turn in food), after she won Great Australian Bake-off, into the small but big wide world of food publishing and recipe writing. With a passion for design and fashion (I mean look at her stylish AF headshot) she’s creating a space and magazine that truly encompasses all her biggest loves and inspirations; style, fashion, photography, design, and food. What more could you want, such an exciting time and I can’t wait to see it come into marzipan fruition. (Bellissimo!) In this pod, we discuss the weird profession we both are so grateful to do as recipe developers and writers and how to manage the value we can give to a job or project. We chat anchovies, lemons, vinegar, pasta shapes, Italian everything, and all the things in the food we love like Ottolenghi, Massimo Bottura, and spinach green sauce alà pesto. We both share a love of cooking food that is about food. Quote of the pod “Can we just make food about food” that rips cooking out from the swanky restaurant kitchens and throws it straight into your cast iron pot with lots of salt and pepper and lashings of extra virgin olive oil. Cooking with maximum flavour and minimum fuss. – whereby you spend time fussing over the right things. Loved chatting with Sian, her passion for food and the creative culinary world we are lucky enough to be apart of is inspiring and I hope to see her magazine out in the world soon. Ciao and enjoy!! *If you don’t use your parmesan rind in cooking. Please feel free to slide into my DM’s and we can chat about why this is going to change your life. **Anchovy inspired recipe coming soon to MOFMOF ***I have no idea how to start a pasta range but if you do, also slide into my DM's ****Apologies you may want to travel to Italy after listening to this pod. TOP MENTIONS ON THE POD: MUSIC: Follow Sian https://open.spotify.com/user/1232738117 [https://open.spotify.com/user/1232738117] for endless Spotify playlists. Or her top mentions on the pod are: Saint Germain Buena Vista social club for the Cuban factor Erykah Badu FOODIE MENTIONS: Sian's INSANELY MAXIMUM FUSS marzipan fruit https://www.instagram.com/p/Bq_3UhflVKa/?igshid=1he0nlwyyu3um [https://www.instagram.com/p/Bq_3UhflVKa/?igshid=1he0nlwyyu3um] MINI FOOD CHANNEL https://www.youtube.com/channel/UCG1hNdnbI_-txaLg3FoQeUw [https://www.youtube.com/channel/UCG1hNdnbI_-txaLg3FoQeUw] Gennaro Contalo @gennarocontaldo & Antonio Carluccio. Tv series called  Two greedy Italians. WATCH IT ASAP. Why I cooking so goood! Journal by Hetty Mckinnon @peddlerjournal Nat Turnbull @natturnbull Melbourne stylist. The Tathra (on the NSW south coast) café I mentioned is called The Wharf Local. Flour and stone @flourandstone Milk bar in NYC Christina Tosi Ottolenghi @Ottolenghi Sammi Tamimi @sami_tamimi Matt Preston @mattscravat Massimo Bottura @Massimobottura Salt fat acid heat by Samin Norsat @ciaosamin Intro and Outro Music by Addie Kosten See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.