Squad Ink with Terry and Matthew Squadrito

Identical twin brothers, Matthew and Terry Squadrito are the co-founders of Squad Ink, a design and branding studio based in Sydney, Australia. 

Founded in 2008, Squad Ink have helped shape some of the most successful forward-thinking food and beverage, destination and wellness brands in Australia including: Archie Rose, Felons, Sofi Spritz and The Grounds of Alexandria – just to name a few. 

As one voice (almost literally, you’ll hear today), Matthew and Terry share a combined storytelling passion that stems from a childhood learning of their rich Italian heritage, its food and culture.


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Broadsheet, Food Culture and Publishing with Nick Shelton

Nick Shelton has built one of the hospitality industry’s most powerful consumer publications.

By focusing on quality, Broadsheet has become a name that foodies turn to – a city guide covering fashion, food, art and entertainment.

In the changing face of publishing, Nick has managed to stay agile and adapt over the business’ ten year history, to find an audience of almost 3 million people a month and partner with Mini and Disney.


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The Only National Restaurant Critic with John Lethlean

  • “John Lethlean is Australia’s only national restaurant critic. A journalist by trade, John has written full-time about restaurants, food and the people involved with this exciting landscape since 1996, at publications including The Age, Delicious and Gourmet Traveller.” – The Australian
  • On a bad day, John may be received with some unfortunate names – and we discuss that – but he says what he believes, as an objective voice in the media. Now the courage to do that in an environment riddled with paid ads and cunning advertorials demonstrates his character – above his experience as a journalist.
  • I hope you enjoy the conversation we have traversing hospitality, media, technology and more.

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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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