Every Bite

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
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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.

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.

When chef and restaurateur Stephanie Alexander published her Cook's Companion in 1996, she could not have known that it would become Australia's kitchen bible. An A to Z guide to ingredients, from abalone to zucchini, the book includes detailed explanations of varieties and seasons, as well as selection and storage tips, alongside a glossary of techniques and tools — everything a curious cook could need. Now 85 years old, Stephanie Alexander says the new 30th anniversary edition of the book will be her final revision.
Guest: 
Stephanie Alexander, chef and writer
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.

What would a birthday or a wedding be without cake? Celebration cakes are a signifier of occasion, sometimes requiring superhuman effort to bake and decorate. We explore the surprisingly recent history of the celebration cake, uncovering the role of the British royal family, The Australian Women's Weekly Children's Birthday Cake Book, and our evolving relationship with time itself.
Guests: 
Christopher Thé, founder of Black Star Pastry and Hearthe, author of Modern Australian Baking
Alysa Levene, food historian and author of Cake: A Slice of History
Pamela Clark, co-author of The Australian Women's Weekly Children's Birthday Cake Book
KC Hysmith, food writer and historian
The interview with Pamela Clark was recorded by Tall Story Films.
This episode was originally broadcast on June 7, 2025.
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.