Every Bite

What is appetite? Many happily succumb to it, while others struggle against it through willpower or even pharmaceuticals. But what are the biological, cultural and psychological mechanisms that make us want to eat? These questions are increasingly complicated in this era of unprecedented abundance and ubiquitous food.
Guest: 
Giles Yeo, Professor at The University of Cambridge and author of Gene Eating: The Story of Human Appetite and Why Calories Don't Count: How We Got the Science of Weight Loss Wrong
This episode was originally broadcast on April 26, 2025.
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

If you were to list the world's best bakers working today, Richard Hart's name would have to be near the top. After honing his craft at renowned bakeries in California, he teamed up with the world-famous Noma to open Hart Bageri in Copenhagen. His skills with sourdough are so well-known that he was even namechecked on The Bear. Richard recently published his first book. It's called Richard Hart Bread.
Guest:
Richard Hart, baker and chef, co-founder of Hart Bageri in Copenhagen and Green Rhino in Mexico City, author of Richard Hart Bread: Intuitive Sourdough Baking
This episode was originally broadcast on April 5, 2025.
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

What characterises Australian food? We're a nation adept at making first-rate versions of food drawn from all corners of the globe, but our palates are less familiar with the foods of our own backyard. For millennia, Aboriginal and Torres Strait Islander people have cultivated and enjoyed uniquely Australian foods. So, why are these ingredients still so hard to find on supermarket shelves?
Guests: 
Mark Olive, Bundjalung man, ambassador chef at Midden
Nornie Bero, Torres Strait Islander, chef and founder of Mabu Mabu
Madonna Thomson, Jagera and Yugambeh woman, co-founder of the Bushtukka and Botanicals Indigenous Enterprise Cooperative (BBIEC)
Yasmina Sultanbawa, director of the ARC Industrial Transformation Training Centre for Uniquely Australian Foods
This episode was originally broadcast on May 24, 2025.
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Melt some butter in a hot pan, throw in a handful of diced onions and suddenly — even if it's a meal just for you — you are cooking. When you don't have a family to feed or anyone to impress, it's never been easier to buy a single meal from the frozen food section of your supermarket or order one on an app. But what might we deny ourselves by making those choices? In this second episode on solo dining, we explore the joys and practicalities of cooking for one.
Guests: 
Eric Kim, food columnist and recipe developer at the New York Times, author of Korean American: Food that Tastes like Home
Signe Johansen, cook, writer, author of Solo: The Joy of Cooking for One
Kate Legge, journalist, novelist and author of Delicious: Stories of Cooking, Love and Friendship
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.

Cooking and eating are often characterised as communal activities. To some, the idea of cooking or eating alone conjures images of loneliness, isolation — perhaps even wasted time. Whether you've chosen a solitary life, are yet to settle down, or find yourself living alone in later life, our guests today insist that cooking for oneself can be a powerful act of self-care.
Guests: 
Kate Legge, journalist, novelist and author of Delicious: Stories of Cooking, Love and Friendship
Signe Johansen, cook, writer, author of Solo: The Joy of Cooking for One
Eric Kim, food columnist and recipe developer at the New York Times, author of Korean American: Food that Tastes like Home
Get in touch:
We'd love to hear from you! Email us at everybite@abc.net.au
This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.