Paper, Scissors, Stock.

Today, we're sitting down with chef Francesco Trequattrini, one of the great minds behind Three Coins and Testun.
Francesco is one of those chefs who talks about his kitchen the way people talk about family - he has a great love for those he works with.
We get into what it actually means to build a team you go into war for and the years of plating, and re-plating that go into a dish that looks effortless and creative.
We also get properly sidetracked into his particular grammar quirks, how he met his business partner and friend Christopher Caravella, why lifting heavy has become as much a part of his week as service, his love for science fiction, and offal as a food group.
It's a wide ranging episode that we're sure you'll enjoy.

In today's episode of Paper Scissors Stock, my guest is Navarre Top, Head Chef at Double Rainbow in Northbridge, and the creative mind behind one of the most inventive menus you'll find in Perth.
Today we get into the colourful and at times uncompromising career that has shaped him, what he took from his time in London and France, and what he'd do if he could open his dream venue.
We also talk strongman competitions, because there's more to Navarre than what's on the plate.

In today's episode of Paper Scissors Stock, we're joined by John Codin and Phil Clark. Two people whose paths crossed eleven years ago and whose friendship quietly became something far more significant.
A road trip together proved to be a turning point, setting them on a course that would lead to building first a successful wholesale business, and now a hospitality venture here in Western Australia.
Today we're reflecting on that journey, what it's taken, what it's taught them and turning our attention to the current state of the dining industry in WA.

In today's episode of Paper Scissors Stock, our guest is Sam Robins, owner of Modus Coffee and Goods Bakery, and someone who has quietly built one of the most considered hospitality brands in Perth.
At a time when every venue in Perth seems to be chasing the next limited release or riding the matcha wave, Modus has taken a different position - a quiet commitment to simply serving the best cup of coffee possible. We'll talk about what that philosophy means in practice.
We'll also hear about a recent trip to Tasmania, what stood out on the plate, and why, after three successful coffee businesses Sam decided the next move was a bakery.

In today's episode of Paper Scissors Stock, our guest is Alex Turner — Head Chef at Kith in Nedlands.
Alex's path here has taken him from washing dishes at Domaine Chandon in the Yarra Valley at sixteen, through Canada, Sweden, and most recently London — where time in a Michelin-starred kitchen gave him a firsthand look at the very real human cost that can lie behind those coveted stars.
It was a subsequent role at Brunswick House that restored his faith in the industry and set him on the path back to Perth.
He's been back since last September, and there is plenty in the works at Kith.