Every Bite

Laurie Woolever had a front-row seat to both triumph and disaster in the lives of two giants of the American food scene: Anthony Bourdain and Mario Batali. Celebrity chef Batali faced allegations of sexual harassment at the height of the #MeToo movement and, by 2019, had exited all of his restaurants. Bourdain was a very different character: a celebrated chef at several New York institutions, a best-selling author, and a fixture of culinary television; he took his own life in 2018. Laurie reflects on both the bitter and the sweet of working alongside Batali and Bourdain in her candid memoir, Care and Feeding.
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Guest:
Laurie Woolever, writer, former assistant to Anthony Bourdain and Mario Batali, author of Care and Feeding: A Memoir
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This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Given how often we hear about hospitality's slim margins, transient workforce, and the ever-changing tastes and habits of diners, how does a restaurant stay the course? Marios in Melbourne seems to have cracked the code: this year it marks 40 years in business. Today, we pull up a chair at Marios and meet both new and long-standing members of staff, a regular customer of note, and the eponymous Marios themselves.
Guests: 
Mario Maccarone and Mario De Pasquale, founders and owners of Marios
Tony Birch, novelist, short story writer, poet and Marios regular
Abbie Rowan, Sophia Bartlett, Luka Kovalskyi and Massimo Di Sora, Marios staff members
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We'd love to hear from you! Email us at [email protected]
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Udon noodle making in Japan goes back 1,200 years, so when did Western Australia become one of its top suppliers of noodle wheat? Japanese udon noodles are serious business, with regional varieties of broth, toppings and preparation techniques inspiring fierce local pride. But wherever you are, there's a good chance the wheat comes from Australia. Today, we travel from the WA wheatbelt to the flour mills of Japan, meeting the farmers, scientists and chefs who maintain this long standing relationship.
Guests: 
Kristy O'Brien, ABC Landline reporter
Larisa Cato, general manager of education and training at Grains Australia
Tomokazu Kubo, noodle expert and sensory assessor for flour millers NIPPN
Tracy Lefroy, wheat farmer and chair of the GIWA Wheat Council
Daisuke Hiramatsu, owner, and Ryo Hirose, sous chef, Hifumiya Udon Noodle House in Perth
Get in touch:
We'd love to hear from you! Email us at [email protected]
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

For ten years now, one of the most consistently lauded small restaurants in Australia has been Anchovy. It bills itself as Vietnamese cuisine "naturalised in Australia". Chef and co-owner Thi Le was born to a Vietnamese family in a Malaysian refugee camp and grew up in Sydney's West. She shares her story — and recipes — in Viet Kieu: Recipes remembered from Vietnam.
Guest: 
Thi Li, chef and co-owner of Anchovy and Ca Com, author of Viet Kieu: Recipes remembered from Vietnam
Get in touch:
We'd love to hear from you! Email us at [email protected]
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

When discussing dietary fibre, it's easy to stray into awkward conversations about 'the other end' of eating. Thankfully, we have communicators like Dr Joanna McMillan to normalise these conversations about our nutritional health. Her new book, The Fibre Factor, explores how fibre has faded from the modern diet, and how not eating enough can have implications beyond healthy digestion.
Guest: 
Dr Joanna McMillan, nutrition scientist, dietitian and author of The Fibre Factor: A Science-backed Guide to a Healthier Gut, Stronger Heart and Sharper Brain
Get in touch:
We'd love to hear from you! Email us at [email protected]
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.