Sustainable Investment Ethos – Botanical Water Technologies and Vegan BioCheese – with Terry Paule

Co-Founder and Non-Executive Chairman of Australia’s fifth-largest accounting firm – Findex – Terry Paule, has a proven track record of building businesses.

Over the past 35 years, he’s held directorships with various business groups and sporting organisations but more recently, Terry has established My Co to focus on investing in startup opportunities in the global food and beverage sector – with a particular emphasis on plant-based food ideas.

Volunteering incredible time and resources to philanthropy and mentoring many aspiring entrepreneurs, Terry is an inspiring leader with a wealth of knowledge and experience and a contagious passion for life.


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Lark Distillery and The Origin of Australian Craft Whisky with Bill Lark

Just shy of three decades since he became the first Tasmanian to be granted a distilling licence in over 150 years, Bill Lark – the Founder of Lark Distillery – joins the program for an insightful and inspiring episode on the Australian whisky revolution and how one man on a fishing trip started it all.


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Australia’s Fastest Growing QSR, Fishbowl with Nic Pestalozzi

Today, Nic Pestalozzi, Co-Founder of Sydney salad group, Fishbowl shares the story of his growing brand and two more, with Side Room and Fish Shop. 

Five years since starting the business, Nic and Nathan have self-funded over 30 venues for Fishbowl alone and been awarded as Australia’s fastest growing QSR.  

With over 300 staff, Nic has no plans of slowing down with a national expansion already underway.


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Project Development and The People with Andrew Taylor and Paul Schulte

Andrew Taylor and Paul Schulte, Co-founders of ‘thepeople_’ join the program today. 

With over 18 years in hotel development, design, investment and operations, Andrew is responsible for leading the company and overseeing capital raises. He’s a trained lawyer, the Founder & Managing Director of Cre8tive Property – a boutique hotel advisory and development business – and the previous head of development for Starwood and Mirvac – both of which were acquired by Marriott and Accor, respectively. 

Paul, who carries over two decades of experience as the owner and operator of dozens of hospitality venues, was previously a director of hospitality group, Keystone and has created market-leading human-centric concepts across Australia and the US. 

Together, by reanimating and revitalising legacy properties, they’re activating spaces in new ways, while respecting regional heritage and working with the fundamental belief that dining should be fun.  


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Deputy and Global Workforce Management with Ashik Ahmed

Ashik Ahmed’s career is devoted to building technologies that create better, more efficient organisations. In 2008, along with co-founder Steve Shelley, he started Deputy, a global workforce management platform for employee scheduling, timesheets and communication.

Today, Deputy services more than 250,000 workplaces across 120 countries and Ashik’s mission is to improve the lives of shift workers and small business owners worldwide.


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The Amazon of Foodservice with Ben Lipschitz

Ben Lipschitz is the Co-Founder and Managing Director at FoodByUs, a wholesale food marketplace for restaurants to order from hundreds of suppliers.

Dubbed ‘Amazon for the foodservice industry’ FoodByUs is the market leader and has received Venture Capital investment from, amongst others, Macquarie Bank’s Venture Capital division.

Prior to founding FoodByUs, Ben founded and sold international footwear company, Flipsters. He has a Bachelor of Arts/Law (UNSW).


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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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