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PODCAST

Principle of Hospitality

Principle of Hospitality (POH) saw a gap in Australia’s hospitality industry — with a growing need to keep abreast of the latest trends and innovations, as well as the changing needs of consumers, it was clear our hospitality heroes could benefit from a stronger support network.

arts food

All Episodes

49:10

Episode 145 - Building an artisan food brand that...

Principle of Hospitality ·

2021/07/21

Episode 145 - Building an artisan food brand that genuinely cares for it's producers with Sallie Jones from Gippsland JerseyGippsland Jersey does things differently, sourcing milk from smaller, family farms with incredible dairy farmers paying farmers a fair price for what they produce. By sidestepping large milk processors and value-adding already premium jersey local milk, they ensure a healthy wage for farmers and a clear choice for consumers, which is great news for everyone. In recent times

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50:07

Episode 144 - Bringing authentic Argentian food to...

Principle of Hospitality ·

2021/07/14

Episode 144 - Bringing authentic Argentian food to the Melbourne faithful with Dan Szwarc from Dan's Empanada BarBorn and raised in Argentina, Dan Szwarc’s driving passion is food and, most of all, honesty when it comes to food. His food style is multi-faceted combining influences from his French training, Australian lifestyle and South American heritage.Dan is bringing the flavours of his homeland to Australia with Dan’s Empanada Bar, a concept that combined comfort food with snack elements. A

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34:07

Episode 143 - How food should never be scary or...

Principle of Hospitality ·

2021/07/07

Episode 143 - How food should never be scary or intimidating with Food Stylist, Presenter and Author Jacob LeungThis week's guest was practically born into the kitchen, growing up surrounded by food at his father’s all-you-can-eat restaurants in regional NSW. His love for food quickly blossomed into a passion that would ultimately drive his career as a food stylist, food presenter and author.Jacob Leung is currently co-host of Asia Unplated on SBS Food with Diana Chan, and is a regular on the

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40:14

Episode 142 - Delivering amazing wine experiences in...

Principle of Hospitality ·

2021/06/30

Episode 142 - Delivering amazing wine experiences in WA with Anja Lewis from Canny GrapesCanny Grapes is about sharing and expanding wine knowledge, inviting you to journey through vineyards, wine regions, grape varieties, wine history and learn interesting facts about wine - an altogether fun and educational wine tasting experience.Anja Lewis is an entrepreneur and master in seizing opportunities. From mechanical engineering to working & living on private yachts to entering the wine industry

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48:15

Episode 141 - Bringing Victoria's best venues &...

Principle of Hospitality ·

2021/06/23

Episode 141 - Bringing Victoria's best venues & producers to the masses with Danielle Lebon and Natasha Buttigieg from Co-lab PantryCo-lab Pantry is a Melbourne-based, Australian online food and beverage retailer. The company was launched in 2020 in the middle of the 2020 Covid-19 Pandemic, initially as a way to help support Victorian business' and bring ready-made meals, cocktails, groceries and more to people's homes across the nation. The team saw a huge gap in the market between large

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01:01:14

Episode 140 - Providing culture on a daily basis to...

Principle of Hospitality ·

2021/06/16

Episode 140 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine RoomCarlton Wine Room occupies a treasured corner in the old part of Carlton in Faraday Street. CWR is a classic bistro influence, with a respect for the changing seasons balanced with what their suppliers are offering to culminate in comforting dishes that work with wine.They have distinct dining spaces over three levels that are linked by a common offering: solid informed service and good

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54:56

Episode 139 - How to deliver a better and sustainable...

Principle of Hospitality ·

2021/06/09

Episode 139 - How to deliver a better and sustainable industry with Kirsty Chiaplias from BabajanBabajan is a respectful term for an elderly, kind man and is the result of this desire is something our next guest and Middle Eastern speciality chef Kirsty Chaipilas hasn’t looked back since the café opened in 2016 on Nicholson Street in Carlton North.Kirsty has a Greek background and more than 20 years of experience in professional kitchens, including working for Gordon Ramsay, so I am delighted to

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51:36

Episode 138 - The pioneer of Fresh Casual dining in...

Principle of Hospitality ·

2021/06/02

Episode 138 - The pioneer of Fresh Casual dining in Melbourne, Matt Lane at Mamasita & Hotel JesusMatt Lane began his hospitality career at a very early age cleaning out fried chicken vats at Ollies Trollies, Glenferrie Rd Malvern. Matt has held management positions in many much-loved Melbourne cafes, clubs and restaurants such as The Botanical, The Black Match & Cumulus Inc., and was managing consultant and opening co-ordinator for No. 97 in St. Kilda and Misty in Hosier Lane.Matt’s love

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50:27

Episode 137 - A neighbourhood brewery bringing people...

Principle of Hospitality ·

2021/05/27

Episode 137 - A neighbourhood brewery bringing people across Melbourne together over a great beer with Justin Joiner from Stomping Ground BrewingJustin Joiner is a hospitality professional with more than 20 years of venue management experience here and in the UK, working in a wide range of businesses from fine dining to bars and pubs. He has been involved in the Australian craft beer industry since managing the first James Squire Brewhouse in the early 2000s in Melbourne. He was the venue manager of

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53:35

Episode 136 - Building a world-class community for...

Principle of Hospitality ·

2021/05/19

Episode 136 - Building a world-class community for the hospitality industry to thrive with Michael Bascetta from WorksmithMichael is a hospitality professional with over a decade of experience in the hospitality industry. He spent his formative years in hospitality at Attica and is now co-owner of the award-winning Bar Liberty (Fitzroy), Capitano (Carlton) and Falco Bakery (Collingwood). Worksmith - a hub for the food, beverage and hospitality industry brings together the community through industry

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39:47

Episode 135 - How home compostable packaging is...

Principle of Hospitality ·

2021/05/12

Episode 135 - How home compostable packaging is critical to sustainability Marion Vigot from Mister RyeMarion Vigot is a French serial entrepreneur and co-founder of Compostable Alternatives, a one-stop platform making it easy for cafes and restaurants to swap and replace (bio)plastic products with certified home compostable alternatives. Their products range focuses on specialized material used daily in kitchens or for takeaways, and break down anywhere there is oxygen and microorganisms, in under

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33:23

Episode 134- The romance of cooking for high-class...

Principle of Hospitality ·

2021/05/05

Episode 134- The romance of cooking for high-class people on luxury yachts with Chef Lisa MeadCurrently at home in Queensland due to the pandemic, or next guest Chef Lisa Mead has spent the past 26 years travelling between Australia, the Mediterranean and the Caribbean, cooking aboard luxury yachts. Whilst onboard, Lisa has served up some of her amazing and internationally inspired dishes to royalty, heads of state, and celebrities which I can not wait to talk about in this episode. Lisa also

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39:10

Episode 133 - How to build world-class wine programs...

Principle of Hospitality ·

2021/04/28

Episode 133 - How to build world-class wine programs for over 40 venues at once with Matt Brooke from Cellar and Co. inside Crown MelbourneLocated within Crown Towers, Cellar & Co is led by renowned sommeliers Chris Crawford and Matt Brooke and will give customers rare access to a variety of local and international pours – many of which are firm favourites on the best wine lists at Crown’s array of restaurants in Southbank, Melbourne.With over fifteen years of experience under his belt as a

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54:31

Episode 132 - Building a heritage food business with...

Principle of Hospitality ·

2021/04/21

Episode 132 - Building a heritage food business with quality and fun in mind with CEO Steve Plarre, from Ferguson Plarre BakehousesSteve Plarre is the CEO of the century-old Ferguson Plarre Bakehouses retail bakery chain. He is a 4th generation Aussie retailer & baker in a business that has navigated two World Wars, The Great Depression and his own multi-generational family challenges…and now a global pandemic!His forefathers count the Queen of England and the President of the USA as past

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01:20:21

Episode 131 - How Melbourne coffee venues act more...

Principle of Hospitality ·

2021/04/14

Episode 131 - How Melbourne coffee venues are more like restaurants with Leon Kennedy the GM from Proud Mary Coffee a specialty coffee roaster, café, coffee educator and retailer based in Melbourne, Australia and Portland, Oregon USA.They pride themselves on exceptional coffee, and direct involvement with the farmers and families that produce their coffee, and as they say, the farmers are the true rock stars of coffee, the story starts with the producer Leon Kennedy is the General Manager here in

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32:55

Episode 130 - How surfing gives you the clarity to...

Principle of Hospitality ·

2021/03/31

Episode 130 - How surfing gives you the clarity to start one of the most exciting food tech platforms with Mike and Rich from KaddyMike Abbott and Rich Coombes, school & university mates, are the co-founders of Kaddy. In between surfs and trips to the pub they discussed the pain of clunky time-wasting ordering and payment methods for the beverages industry - legacy ways of doing things ripe for change.Prior to Kaddy Mike headed up Uber Operations in Australia/NZ and Rich co-founded several

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29:25

Episode 129 - How a crowd-funded Melbourne start-up...

Principle of Hospitality ·

2021/03/24

Episode 129 - How a crowd-funded Melbourne start-up will take on takeaway coffee cups in a sustainable way with Catherine and Aniyo from Good-EdiFriends and Good-Edi founders, Catherine Hutchins and Aniyo Rahebi, have come up with a unique solution to make the consumption of coffee truly ethical with an edible coffee cup. Choosing the Good-Edi cup at a café means that takeaway coffee lovers don’t need to remember to bring their reusable cups, and they don’t need to accept a single-use takeaway cup

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54:38

Episode 128 - The world-famous bartender Shawn Soole...

Principle of Hospitality ·

2021/03/17

Episode 128 - The world-famous bartender Shawn Soole from Canada on the state of play currently in North AmericaShawn Soole is a Victoria, BC-based hospitality consultant, author and speaker. Over twenty years ago Shawn Soole won a State Title at the Australian Bartender’s Guild cocktail competition, and he has been entirely immersed in the dynamics of the industry ever since. Soole Hospitality Concepts is the realization of his vision for a complete, inclusive consulting experience. Shawn also has

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41:49

Episode 127 - Matt Whiley from RE- on how he is...

Principle of Hospitality ·

2021/03/11

Episode 127 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney with Maurice TerziniRE-, the world’s first permanent no-waste bar, is set to open in the newly-restored South Eveleigh precinct in March 2021. An inspiring collaboration between hospitality heavyweights Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room & Bar; CicciaBella), RE- is a bar built from the ground up to be one of the world’s best, with the kind of drinks program Whiley has

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39:08

Episode 126 - How Julien Moussi has grown Only...

Principle of Hospitality ·

2021/03/03

Episode 126 - How Julien Moussi has grown Only Hospitality Group from a Coffee Cart to a cafe brand, roastery, bakery group and butcher.Only Hospitality Group is a hospitality group based out of Melbourne, Victoria. Coming from humble beginnings, it all began with Director Julien Moussi rolling out the coffee cart to local football matches, with the aim of saving enough capital to start up his own café in Fitzroy. Fast forward 9 years and the group has expanded to consist of 15 venues, as well as

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305 results

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