Paper, Scissors, Stock.

In the studio today is Lachie Bisset, one half of the visionary team behind Perth's iconic North St Store, Wards Dining, Little Loaf and a growing bakery empire dedicated to making exceptional food accessible to all. Partnering with Craig, Lachie has built a community-focused brand with their venues serving as beloved hubs for their legendary baked goods and unpretentious, high-quality fare. We explore Lachie's unique approach to what makes great hospitality and talk about his early love for food and all that's wholesome.

In this episode, we're joined by Sophie Johnston, sommelier at the State Buildings, whose journey into hospitality is as vibrant as the wine she champions.Originally studying architecture, Sophie pivoted to hospitality, honing her barista skills in London and New York before returning to Perth to open Daphne Cafe. She then went on to restaurant service where her passion for unique wines flourished.Now working with WA Good Food Guide Wine Awards Co-Chair Emma Farrelly across State Building's venues, Sophie brings her expertise and love for wine to elevate Perth's dining scene.

In this episode, we sit down with Pieter Lottering, the new owner of Harvey Cheese, who traded mining for cheesemaking two years ago. Since taking the helm, Pieter has elevated the legacy of founders Robert and Penny St Duke, who began crafting small-batch cheeses in 2002. We explore Pieter’s passion for local, high-quality WA cheese and Ha Ve’s plans for a new outpost.

In this episode, we sit down with Alex Gonzalez, one half of the passionate duo behind La Tortilla. He shares how the time-honored technique of nixtamalisation—cooking maize with lime or ash—unlocks the true health benefits of corn and the digestibility of tortillas. Alex also shares some handy tips on how to best use tortillas across a range of cooking techniques and his personal favourite way to use this versatile weapon in the kitchen.

In this episode, we sit down with Rene Breuer from Jingili Olive Oil, one of Australia’s largest olive oil producers, commanding 2.5% of the nation’s market. From humble beginnings in 1999, Jingili has grown into a powerhouse with two sprawling groves. We dive into the artistry of blending different varieties to create Jingili’s award-winning Extra Virgin Olive Oil. Rene will share the secrets of their “Tree to Table” philosophy, from on-site cold-pressing to their meticulous small-batch Reserve Parcel selection. This is a rich conversation about tradition, innovation, and the pursuit of liquid gold!