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PODCAST

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WA Good Food Guide

A WAGFG Podcast where we get up close and personal with the WA hospitality and producer industries. We explore themes of resilience, inspiration, and motivation. Recorded at Vitality House in Perth Western Australia.

arts food

All Episodes

00:32:50

Rob and Jess, Normal Van

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2026/03/02

Today's guests are the duo behind one of Margaret River's most loved food stories. Rob Webster and Jess Waldron are the founders of Normal Van an American inspired burger joint that started life as a food truck in 2020 before becoming a bricks-and-mortar venue on Bussel Highway just three years later. Rob grew up in Toronto cooking in Canada's best restaurants, with time spent in Italy and London before making the move to Australia with Jess. Jess is also a small batch wine maker, running her own

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00:41:26

James Cole Bowen, Gibney

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2026/02/05

James Cole Bowen is a chef whose career has been shaped by trust, creativity and the kitchens that backed him. James had just taken out Best Bar Dining at The Corner Dairy where he was given the reins of the menu by Tom and Sam Hart, when he made the jump to open Gibney as head chef. That win and the strong relationships built at The Corner Dairy set the tone for what came next.But the story had long history before then. James had cooked at Le Rebelle, Lulu La Delizia, and in Melbourne, but it was

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00:26:45

Bac Pham, North 54

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2026/01/21

On today's episode, we are joined by Bac Pham, the creative force behind North 54 in Leederville. After apprenticeships at Crown and stints across Perth hotspots like Petition, Besk and Vinotto, Bac launched North 54 as a pop-up series in late 2023 with mate Drew Dawson. What started at Arrival Hall evolved through venues like The Doubleview Bowling Club into a permanent spot serving tight, nostalgic Vietnamese-inspired bahn mi and noodle bowls with Northern flavours and Thai twists.

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00:38:23

Jacob D'Vauz - Magnolia BBQ and Special Delivery

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2026/01/07

Today's guest is a chef who proves that great food doesn't have to live behind white tablecloths. Jacob D'Vauz is chef-owner of Special Delivery and Magnolia BBQ. He has cooked at Rockpool, Madalena's and even for Sir Paul Mcartney, but a defining moment came when he took over the kitchen at the Doubleview Bowling Club. Burntout from working three jobs seven days a week, Jacob stepped back from big kitchens to focus on creativity, family and accessibility. What followed were packed-out dinner

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00:25:26

Lachie Bissett, North St Store

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2025/12/04

In the studio today is Lachie Bisset, one half of the visionary team behind Perth's iconic North St Store, Wards Dining, Little Loaf and a growing bakery empire dedicated to making exceptional food accessible to all. Partnering with Craig, Lachie has built a community-focused brand with their venues serving as beloved hubs for their legendary baked goods and unpretentious, high-quality fare. We explore Lachie's unique approach to what makes great hospitality and talk about his early love for

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00:26:52

Sophie Johnston, State Buildings

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2025/11/13

In this episode, we're joined by Sophie Johnston, sommelier at the State Buildings, whose journey into hospitality is as vibrant as the wine she champions.Originally studying architecture, Sophie pivoted to hospitality, honing her barista skills in London and New York before returning to Perth to open Daphne Cafe. She then went on to restaurant service where her passion for unique wines flourished.Now working with WA Good Food Guide Wine Awards Co-Chair Emma Farrelly across State Building's

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00:16:41

Meet The Producer: Harvey Cheese

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2025/10/16

In this episode, we sit down with Pieter Lottering, the new owner of Harvey Cheese, who traded mining for cheesemaking two years ago. Since taking the helm, Pieter has elevated the legacy of founders Robert and Penny St Duke, who began crafting small-batch cheeses in 2002. We explore Pieter’s passion for local, high-quality WA cheese and Ha Ve’s plans for a new outpost.

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00:19:54

Meet the Producer: La Tortilla

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2025/10/14

In this episode, we sit down with Alex Gonzalez, one half of the passionate duo behind La Tortilla. He shares how the time-honored technique of nixtamalisation—cooking maize with lime or ash—unlocks the true health benefits of corn and the digestibility of tortillas. Alex also shares some handy tips on how to best use tortillas across a range of cooking techniques and his personal favourite way to use this versatile weapon in the kitchen.

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00:17:50

Meet the Producer: Jingilli Extra Virgin Olive Oil

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2025/10/09

In this episode, we sit down with Rene Breuer from Jingili Olive Oil, one of Australia’s largest olive oil producers, commanding 2.5% of the nation’s market. From humble beginnings in 1999, Jingili has grown into a powerhouse with two sprawling groves. We dive into the artistry of blending different varieties to create Jingili’s award-winning Extra Virgin Olive Oil. Rene will share the secrets of their “Tree to Table” philosophy, from on-site cold-pressing to their meticulous small-batch Reserve

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00:20:23

Meet the Producer: L’atelier Gourmet Food

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2025/10/07

In this delicious episode, we sit down with Clement, the passionate French chef behind L’Atelier Gourmet Foods. Clement is a rising star in artisanal charcuterie who fell in love with Australia on a working holiday visa from Versailles. On this episode he shares his journey of turning a side hustle into a thriving business.

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00:37:41

Adam and Mel Gilchrist, El Arquero

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2025/10/02

On this episode, we sit down with Australian cricketing legend Adam Gilchrist and his wife Mel to explore their new passion project: El Arquero - a small-batch, artisanal tequila. We dive into the dynamic of working together as a married couple, their journey so far working on this super premium product and how they’ve found working with the hospitality industry to introduce their range. This is a spirited chat about family, tradition, taste, and tequila!

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00:21:47

David Moulton, Cape Mentelle

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2025/09/18

In this episode, we sit down with David Moulton, Chief of Winemaking and Viticulture at Cape Mentelle, one of Margaret River’s pioneering wineries. With a career that began in vineyards at 18, David has shaped Cape Mentelle’s legacy since 2014, building on the vision of founder David Hohnen. We’ll dive into the evolution of the vineyard, Dave’s top picks in his charming hometown of Cowaramup and their exciting participation in Pair’d Margaret River this year at both the Grand Tasting and the

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00:29:32

Dave Pynt, Burnt Ends

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2025/09/11

From his childhood on Western Australian beaches to washing dishes in City Beach and mastering the art of wood-fired cooking, Dave Pynt has carved a fiery path through the culinary world. After honing his skills under luminaries like René Redzepi, Tetsuya Wakuda, and Fergus Henderson—and engineering his own DIY BBQ—he went on to ignite his own flame with Burnt Ends in Singapore, a modern Australian barbecue hotspot renowned for its custom-built wood-fired oven and daily-changing menus.We talk about

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00:29:00

Alex Carlton

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2025/08/05

In this episode, we are joined by Alex Cartlon—a seasoned journalist with nearly two decades of experience and one of our favourite writers at WA Good Food Guide. She’s the Oceania Academy Chair for the World’s 50 Best Restaurants, overseeing the voting process for Australia, New Zealand and the Pacific Islands and brings a wealth of experience to the guide in WA. In our discussion, Alex shares her top picks from the newly released World’s 50 Best Restaurants list and we talk about what she believes

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00:31:11

Richard Overbye, Angelwood Pies

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2025/07/08

Richard Overbye’s culinary journey has taken him from Perth to the heights of global fine dining with stints at three Michelin-starred restaurants and as head chef at Melbourne’s acclaimed Amaru. Back in Perth, he contributed to esteemed establishments like Restaurant Amuse and Wildflower and in 2023 led the Superglou pop-up at Modus. More recently, inspired by his wife, Grace, Richard co-founded Angelwood Pies in Leederville. This venture is a nostalgic homage to classic Aussie bakeries offering

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00:20:14

Elliot Moore - Besk and Mane Specialist Bottleshop

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2025/05/20

In this episode, we sit down with Elliot Moore—one of the driving forces behind one of Perth’s most beloved venues and WAGFG Pub of the Year, Besk.Elliot takes us behind the scenes of how it all began, his partnership with Ben, and what Besk means to the West Leederville community. We also dive into the venue’s deep connection with winemakers, brewers, and producers through takeover events, collaborations, and the Besk Mates series—and chat about the exciting new Mane Liquor store in Bicton and the

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00:20:45

Drew Dawson, Beaconsfield Wine Bar

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2025/05/05

From the streets of central London to the rolling hills of Italy, Drew Dawson has had a journey filled with twists, risks and reinvention. After leaving school to join the army, he traded combat boots for kitchen whites, completing his apprenticeship at The Ned London and often working for free in Michelin-starred restaurants to gain experience. After landing in Perth, he became head chef at Peggy's, opened Lola's and launched the acclaimed pop-up, Off Licence. Most recently, he set up Off

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00:23:42

Nina Throsby, Kailis Hospitality Group

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2025/04/22

From forensic anthropology to fine wine, Nina Throsby has taken an unexpected path to becoming one of the country's top sommeliers. A two-time West Australian Good Food Guide Sommelier of the Year, she now leads the wine program for Kailis Hospitality Group, curating lists that tell the story of producers and terroir. Today, she joins us to talk about the art of wine, the philosophy behind Gibney’s list, and how a side job in hospitality turned into an award-winning career.

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00:18:12

Mark Taylor from Miller and Baker

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2025/04/09

In this episode, we dive into the world of real bread with Mark Taylor, the owner of Miller + Baker, who takes a thoughtful, hands-on approach to every loaf he bakes. Mark’s path to baking wasn’t a straight line. Originally an environmental scientist, it was during his time in Copenhagen that he discovered his true passion. Inspired by Danish bakeries that milled their own flour or sourced directly from farms with mills, Mark spent four years perfecting his craft in Denmark before bringing that

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00:29:52

Scott Bridger from Bib and Tucker

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2025/04/02

From London to Japan, the Middle East to the Caribbean, Scott Bridger has built a globe-spanning career before putting down roots in WA. As the executive chef and co-owner of Bib and Tucker—along with stints at Pogo, Goody Twos, and May St Larder—he’s made a name for himself championing the best of seasonal, local produce under the ‘love your locals’ ethos. When he’s not in the kitchen, you’ll find him fishing, diving, and embracing everything the West Australian coast has to offer. On the episode,

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36 results

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