Roasted By Bureaux with Tim Williams

Tim Williams is the Founder of Bureaux Collective — Australia’s first shared coffee roasting workspace.

Over a 20-year career, Tim has developed and led renowned specialty coffee brands like Square Mile Coffee Roasters (London) and Intelligentsia Coffee and Tea (Los Angeles) across three continents, focusing on building quality-driven coffee sourcing, roasting, and retailing operations.

Today, Tim lives in Melbourne and divides his time between running Bureaux Collective, the World AeroPress Championship and directing a charity in Rwanda.


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Artistic Expression Through Food with Joe Grbac

Working with industry greats like Gordon Ramsay, Philip Howard, George Calombaris and Scott Pickett, Joe Grbac has seen kitchens across Melbourne and London, heading some and stepping back to learn in others. In late-2017, he embarked on a solo adventure with Saxe – where the interview takes place today.

From watching his Mum roll gnocchi on Sundays to ultimately developing a unique flavour and style of cooking, Joe has seen the culinary world from many perspectives and it’s a pleasure to share our creative discussion together.


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Insects, Waste and Food Systems with James Sackl

After the acquisition of his online business directory, James Sackl founded Karma3, a bio-tech company transforming agriculture by facilitating the nutrient-rich recycling of waste, using insects.

On the 16th of October 2019, I interviewed James and on the 18th of November, a Sydney Morning Herald article came out that may compromise his integrity.

Instead of allowing this to overshadow our conversation, please choose to focus on the incredible work of the company and business insights.


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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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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.


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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The Tea Account with Jason Popelier

Jason Popelier is the CEO of FWO Chartered Accountants and CFO of Tavalon Tea Australia and New Zealand. He holds an MBA from The University of Queensland and presented a seminar on tea at the world’s largest coffee roasters competition and conference, The Golden Bean, in 2018.

As a Chartered Accountant, Jason works across a range of industries with High Net Worth individuals and consequently wears many hats – despite this, he’s still always found the time for me and been kind enough to share lessons over our many encounters. 


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Dining Them with Craig Fox

Craig Fox is the Director and Founder of Wine & Dine’m, a full-service catering company that produces over 1250 events a year.

I connected with Craig through one of his staff reaching out on LinkedIn and then again from old colleague and now listener.

I’m really glad we found the opportunity to meet up because Craig has turned out to be one of the most insightful people that I’ve crossed paths with. 


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Backing Beef with James Madden

This is NOT an episode for vegans. We tread some polarising ground with animal welfare and veganism with James Madden, who explains why his company’s vision to ‘cultivate a better food world’ sees meat on the table.

Over a number of years, James has worked alongside his father, to shape what was originally a boutique lamb brand, into the portfolio his food service and meat distribution company, Flinders and Co. represents today.  


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