Gift of The GABS with Guy Greenstone

Guy Greenstone is the Co-Founder of Stomping Ground Brewing Co., The Local Taphouse and The Great Australian Beer SpecTAPular (better known as GABS) – a key Australian craft beer festival on the calendars of brewers. It’s here that the contentious ‘Hottest 100 Aussie Craft Beers’ are announced.

We explore the philosophy behind Guy’s business, that underpins his independent Australian brewery, taphouse and beer festival – that almost didn’t see a second year.


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Marketing and Market Lane with Fleur Studd

Co-Founder and Director of Market Lane Coffee and Melbourne Coffee Merchants – Fleur Studd – is a regular speaker at Victorian food industry events. She has previously sat on awards panels like the Melbourne Food and Wine Hostplus Scholarship is a often a university guest speaker and panelist on innovation with other industry leaders.

She was the recipient of the 2015 Melbourne Food and Wine Festival Trailblazer Award and in 2016, was the State Finalist for Ernst & Young’s Businessperson of the Year. She’s worked with companies like Disney and lastminute.com in a marketing capacity before moving into specialty coffee and received the Dean’s Award for Academic Excellence in her Arts and Commerce degrees at the University of Melbourne.


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Meat Meeting with Alex Shirazi

Alex Shirazi is a co-founder of the Cultured Meat Symposium – a Silicon Valley-based conference on lab-grown or cultured meat – he’s the Founder of Phlint, a retail analytics firm and he’s also a really nice guy.  

We first met online, in the lead-up to Global Table – where he chaired a panel on the Future of Meat. Coincidentally, one of those panelists is also coming up on an episode ahead… 

After the conversation you’re about to hear at the WeWork office in Melbourne’s CBD, Alex and I continued our discussion into the early hours of the morning – prompted by the n’th round at the The Black Pearl, to wrap up. 

If you like this episode, Alex has his own podcast called Cultured Meat and Future Food, about cellular agriculture technology.

I hope you enjoy the conversation as much as we did.


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Born In Britain, Marked By Melbourne with Ian Curley

Ian Curley has had regular TV appearances, hosting his own show on Channel 7’s Conviction Kitchen and recurring guest spots on popular programs like MasterChef Australia and Yes Chef.

He’s a British-born, Australian-based chef, with a career that’s spanned kitchens from Australia to the United Kingdom.

Over those 40 years (and counting), more than half have been spent leading iconic venues in Melbourne and more recently, consulting as the creative culinary partner to the RASV Showgrounds of Victoria and Ovolo Hotels in Brisbane, Canberra, and Melbourne.

Ian’s signature style of European cuisine, that champions simplicity, as the highest form of complexity, was built from a foundation of rigorous training in his early career in London.

He’s currently the co-owner and chef at French Saloon and Kirk’s Wine Bar, Director of restaurant consultancy group, Exec Chef and has had a successful partnership with The Melbourne Racing Club since 2013. 


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Vegan Welcome At Christmas

Thanks! Oh wait, is it vegan?


Amongst the tinsel and baubles, chocolate is also a regular guest at annual Christmas festivities. But an ever-growing list of dietary requirements can make this familiar member more like an awkward relative.

With this movement in mind, we took the opportunity to interview Juliet Sampson, Founder of London’s first vegan-only chocolate cafe, Copperhouse Chocolates about her new retail business.


Firstly, can you please clarity for readers, what part of the supply chain you operate within? Are you farming, sourcing, producing, distributing etc? There’s an important distinction between chocolate producers and chocolatiers.

We are a chocolatier. However we do pay more attention to sourcing than many chocolatiers – we like to be in contact with the producers as much as we can and have visited some of the farms.

This is in contrast to, for example, Belgian chocolate, where you generally have no idea where the cocoa was grown.

Vegan chocolate isn’t a new idea but exclusive vegan chocolate retail is – and you’re the only store in London – so why is now the time to have a retail presence?

It’s mainly a personal reason – I am vegan, and have been for about twenty years. I wanted to open a chocolate shop and wasn’t comfortable profiting from dairy. With the timing, I feel that attitudes towards veganism have changed enough in the last few years that I can try to make a success of the thing that I want to do.

What adjacent industries are you looking to and learning from in the growing chocolate retail market?

We are always learning from other food businesses. In particular, I think speciality coffee has cleared a path for artisan hot chocolate to follow in.

Why aren’t there more vegan chocolate shops in London? Why haven’t other brands taken action in this space?

Some chocolate brands may be starting to add more vegan products, however if they have an existing customer base for their milk-chocolate products and don’t have the motivation to drop this then it’s probably a big leap. It’s a combination of a couple of niche markets, I’m happy to be (hopefully) leading the way.

Do you see this set to change over 2020? If so, how?

Maybe some will be watching how I do! I wouldn’t be surprised to see an increase in vegan counters or designated areas within existing shops, although I’m not sure about more dedicated fully vegan chocolate shops.


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Twice As Hungry with Mark Calabro and Shannon Hautot

  • 16 years on from starting the successful Australian point of sale system, OrderMate, Mark Calabro and Shannon Hautot have invested over $2 million in seed funding for another tech startup, HungryHungry.
  • OrderMate put Mark and Shannon in a strong position to understand the retail market providing point of sale software to over two and a half thousand Australian venues and has processed more than three billion dollars worth of food orders – that’s a lot of data. 
  • The subsequent knowledge that that’s brought, now has Mark and Shannon driving this new online ordering platform and QR ‘order at the table’ tech, with HungryHungry.
  • This is an interesting wave in mid-market retail at the moment, that previous guests Stevan Premutico and Kim Teo are also acting on. 
  • If you’re in hospitality retail – tech or ops – this is one to pay close attention to.  

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Digital Farmers' Market with Alex Stefan

Alex Stefan has been backed by Celebrity Chef, Matt Moran, for his new social marketplace for small food producers, Oomami.

Aiming to bring the farmers’ market experience online and connect consumers directly with producers, Alex is applying a life-long career in hospitality, with over half a decade as an educator of Entrepreneurship at Swinburne University.


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Whisky Numbers with Ian Page

Doctor Ian Page is an Assistant Clinical Professor at the University of Maryland, acquiring his PhD in Agricultural and Resource Economics in 2015.

After completing his studies, he founded a microeconomics research lab with the University of Maryland’s First-Year Innovation and Research Experience (FIRE) team and is currently an Associate Director of the program.

Ian is also popularly known for his work in the Journal of Wine Economics on age statements of whisky.


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Opening The Cabinet with Pete Stevens

Sixteen years with some of the largest alcohol distributors in the world (like Coca-Cola, Diageo and Pernod Ricard), ‘Whisky Pete’ is an interesting and polarising man.

Pete Stevens is a Whisky Consultant, Event Manager and the only Cuban-qualified Master Cigar Roller outside of Cuba.

With a head full of grey hair, he lied on his first CV and describes his business, Gentleman’s Cabinet, as ‘education meets inebriation’.


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Steeping Leaves with Kym Cooper

Qualified Tea Master and Founder of tea retail and wholesale company, The Steepery, Kym Cooper joins us today for an interview on her journey to acquire and share knowledge of tea. 

She’s also been attributed to educating 2018 World Tea Brewers Championship Winner, Danny Andrade – a name you may recognise from Episode 55, alongside Will Sharpe at Di Bella. 

Kym has travelled extensively around the world – to tea houses, stores and estates – to understand global tea culture and since recording, has also released a nitrogen-infused sparkling tea line called East Forged.


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