Heston is one of the few chefs in the world who only needs to be introduced by his first name. There wouldn't be a food-lover on the planet who isn't familiar with his extraordinarily famous restaurants The Fat Duck and Dinner by Heston in London and Melbourne, or his Willy Wonka, science experiment-like creations on TV shows like Masterchef. The Pass got the chance to spend some time with the real Heston- literally 'Heston at home' in his penthouse in Crown Towers in Melbourne. He invited us to hang out with him and, over a game of ping pong, we discovered his favourite food memory, how he feels about all the awards he has won, and found out how Heston eats at home.
From hunting and foraging to baking and preserving, there's not much that Biota chef James Viles doesn't make from scratch. We get his trusty hacks for cooking with fire and how to make what might be the world's best bacon sandwich- using your own home made bread, butter and bacon. You’re welcome.
James Viles is the hunting, foraging, fishing chef from one of Australia's most renowned regional restaurants, Biota in NSW's Southern Highlands. He takes us to the the cult ramen joint on every chefs list, and shares the challenges of staying “pure”to his craft, his eye-opening insight into hunting with a bow and arrow, what he really thinks about restaurants, and the toll that owning a restaurant can take and how he’s dealt with it. This is James raw, unedited and like you’ve never heard him before. Plus we “grill” one of the country’s leading food reviewers and writers, and co-author of Australia’s definitive fish cook book Anthony Huckstep on his insider guide of where to eat when he’s off the clock.
This episode of The Pass is proudly partnered with Electrolux
If you haven’t been lucky enough to devour his life-changing sourdough, then you may have heard of Paulie as one-third of one the hottest artisan bakeries in the country, The Bread Social on The Farm in Byron Bay. We catch up with Paulie to get his baking hacks and how to perfect pizza dough.
Rising star Jo Barrett is a name you’re going to be hearing a lot more. As co-head chef alongside her partner Matt Stone at Oakridge in the Yarra Valley, she’s turning out some of the most talked about food in the country, particularly her talent for pastry and baking bread. She shares her inspiring sustainability ethos and the price of striving for perfection, the home of Australia’s best croissant, and reveals the incredible inner city food hub you never knew existed. Then we put interior designer extraordinaire, the woman behind some of the most impactful restaurant fit outs in the country, Pascale Gomes-McNabb, under The Pass Grill.
Unless you’re from Byron Bay, you may not have heard of Rob but his humble stall- The Nomadic Kitchen- at the Byron farmer’s markets is an institution, and the go-to breakfast for every visiting chef and food-loving locals in the know, including Fleet’s Josh and Astrid. We caught up with the River Cafe trained chef to find out what inspires his rustic Sicilian menu, why he makes everything from scratch, his hot tips for where to eat in Byron…and the secret recipe to the family passata.
Fleet is one of the most exciting restaurants to open in regional Australia- or infact anywhere- in years and is responsible for putting the sleepy coastal town of Brunswicks Heads on the map. Chef Josh Lewis and Sommelier/Front of house superstar Astrid McCormack have gained high praise from critics, diners, and industry heavy weights for essentially mastering every detail of their tiny 14-seater. They share what it’s like to be partners in business and life and take us to the incredible Byron Bay producer that inspires them. We also put the Monday Morning Cooking Club’s Lisa Goldberg under The Pass Grill to get her insider guide on where to go for Jewish food from the softest challah to tastiest felafel- this is one list you don’t want want to miss.
If Andrew McConnell is he culinary king of Melbourne, then chef Brent Savage might just be his Sydney counterpart. With acclaimed restaurants including Bentley, Yellow and Monopole, Savage too has a knack for picking what diners want to eat before they do and creating eateries that stand the test of time. The famously humble chef opens up about working with McConnell, where he eats and how he’s converting meat-lovers to vegetables.
We chat to Victor Liong’s mentor, legendary chef Mark Best about how he inspired such an extraordinary alumni of young chefs at his former fine diner “Marque”, what he loves and hates about the industry, and his “eternal dissatisfaction.” Naturally the chef, known for his wit and often brutal honesty, doesn’t hold back. And apologies Mark for even having you in the same sentence as side order…you’re no one’s brussels sprouts or hot chips!
Victor Liong is one of the Australia’s most exciting young culinary stars and the hilarious, multi-faceted and passionate chef and owner of Melbourne institution Lee Ho Fook. This talented and dynamic (foul mouthed!) king of one-liners will engage you just as much discussing his rigorous time in the kitchen with legend Mark Best, as he will chewing the fat on design, Instagram, coffee, Kanye and his unmissbale list of go-to cheap eats. Plus we put on of the country’s youngest and brightest stars, Charlie Carrington under The Pass Grill to find out all about his new ventures and where he eats when he’s off duty.
We chat to one of the brightest stars to come out of Neil Perry's kitchens, former Rockpool & Eleven Bridge Executive Chef Phil Wood. He opens up about what he learned from his mentor, leaving one of Sydney's most prestigious kitchens to define his own cuisine in regional Victoria and, of course, his little black book of where to eat.