Paper, Scissors, Stock.

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.

Today's guests are the duo behind one of Margaret River's most loved food stories. Rob Webster and Jess Waldron are the founders of Normal Van an American inspired burger joint that started life as a food truck in 2020 before becoming a bricks-and-mortar venue on Bussel Highway just three years later.
Rob grew up in Toronto cooking in Canada's best restaurants, with time spent in Italy and London before making the move to Australia with Jess.
Jess is also a small batch wine maker, running her own mimimal intervention label. After working at places like Pierro and Vasse Felix, she continues her passion for wine through Normal Van.
Together they share their story behind the Van, the move to bricks-and-mortar, making everything from scratch and their passion for regenerative produce, collaboration and building energy in the Margaret River food scene.

James Cole Bowen is a chef whose career has been shaped by trust, creativity and the kitchens that backed him. James had just taken out Best Bar Dining at The Corner Dairy where he was given the reins of the menu by Tom and Sam Hart, when he made the jump to open Gibney as head chef. That win and the strong relationships built at The Corner Dairy set the tone for what came next.
But the story had long history before then. James had cooked at Le Rebelle, Lulu La Delizia, and in Melbourne, but it was the time at Amusé that truly shaped the chef he is today, and we’ve loved talking to him about it in the podcast.
Now part of the Kailis Group alongside George, Nina and the wider team, James has helped guide Gibney through its opening journey all the way to Restaurant of the Year, and now into its second summer.

On today's episode, we are joined by Bac Pham, the creative force behind North 54 in Leederville.
After apprenticeships at Crown and stints across Perth hotspots like Petition, Besk and Vinotto, Bac launched North 54 as a pop-up series in late 2023 with mate Drew Dawson.
What started at Arrival Hall evolved through venues like The Doubleview Bowling Club into a permanent spot serving tight, nostalgic Vietnamese-inspired bahn mi and noodle bowls with Northern flavours and Thai twists.