#10: Jo Barrett, Co-Executive Chef, Oakridge Winery (Yarra Valley, Vic)

#10: Jo Barrett, Co-Executive Chef, Oakridge Winery (Yarra Valley, Vic)

Today, I talk to with Jo Barrett; co-executive chef at Oakridge Restaurant in the Yarra Valley in Victoria.

A chef, baker, cheesemaker, Delicious food judge, publisher and all round brilliant human, there seems there is not much Jo can’t do. Perhaps frustratingly so for us mere mortals.

Talking with Jo, you can’t help but get a sense of her burning curiosity of the culinary world around her and a drive to know more and more … and then too not only share her experience, but nurture and encourage you to do the same.
And you know whether it’s growing produce, baking incredible bread, cooking and or of course, make cheese … knowing more truly amplifies your enjoyment of it.

And that really is at the core of our conversation here. Radical curiosity mixed a romantic love of all that she does.

And when I say encourage, I mean it as together with her brilliant photographer friend Jana Longhosrt, she’s created a magazine called the ‘have a go series’ to encourage you to exactly that. And yes, the first issue is about cheese.

We’ll leave details of where to purchase this in the descriptions but I can tell you, that all new subscribers to the Mould Cheese Collective monthly cheese box, will have one included for all you curd nerds.

It’s a wonderful publication which we can’t recommend enough.

But for now, let’s get into it.

———

Have a Go Series

You can purchase and find out more about Jo’s Magazine via the url below!

https://www.haveagoseries.com/

Avsnitt(46)

MOULD RAW: Burke Brandon, Prom Country Cheese (Gippsland, Victoria)

MOULD RAW: Burke Brandon, Prom Country Cheese (Gippsland, Victoria)

Burke and Bron Brandon from Prom Country cheese in South Gippsland Victoria, have made the first RAW milk cheese in the state in over 80 years. And that is something to be incredibly proud of. These are the from our INSTAGRAM LIVE conversations held each Thursday night at 5.30pm AEDT throughout the month of October. Here we chat with Burke about not only how this RAW MILK cheese came to be (the sheep milk Moyarra Reserve), but what it tastes like and the challenges they faced to make it happen. Its been a challenging journey for sure but the result speaks for itself. These chats are also great way for you dear listener to get your questions answered so even if you can’t join us on the night, send them through on the socials at @mouldcheese or via email to hello@mouldcheesefestival.com. But for now … let’s get into it!

16 Okt 202038min

MOULD RAW: Nick Haddow, Bruny Island Cheese (Tasmania)

MOULD RAW: Nick Haddow, Bruny Island Cheese (Tasmania)

Welcome to the first of many conversations about Australian RAW milk cheese we’ll be sharing throughout the month of October. What you’re about to hear is the audio from our first Instagram LIVE chat where Nick Haddow (from Bruny Island Cheese) and we had to kick off RAW MONTH here at MOULD. Something we’ll be doing every Thursday at 5.30pm AEDT throughout the month. Yep, this podcast is indeed one for the curd nerds as Nick deep dives into not just what RAW MILK cheese is, but why he’s so damn passionate about it. But what’s discussed here is relevant to all so we encourage you to come with us on this journey. Coming up this month, we’ll also be chatting to the teams at Prom Country Cheese in South Gippsland, Pecora Dairy in Robertson New South Wales and Section 28 in the Adelaide Hills in South Australia. There is much to unpack and discover this month and an opportunity to not just learn more, but ask any questions you may have direct so we do encourage you to join us live, or, send us your questions on the socials at @mouldcheese, or via email at hello@mouldcheesefestival.com

8 Okt 202048min

MOULD RAW: A month long celebration of RAW MILK Cheese in Australia

MOULD RAW: A month long celebration of RAW MILK Cheese in Australia

Welcome to RAW month at MOULD, where we shine a spotlight on the makers, growers, farmers, and families who are making the best raw milk cheese in the country. Every Thursday of the month of October you’ll be able to tune in LIVE at 5.30pm Australian eastern Daylight time) as we chat to the maker growers farmers and families who just happen to make the best RAW milk cheese in Australia. Expect to hear from Nick Haddow of Bruny Island Dairy as well as the teams at Pecora Dairy, Section 28 and Prom Country who have made the first RAW milk cheese in Victoria for over 80 years. If you can’t tune in live, don’t fret, we’ll be posting the conversations here as well for we think it’s vital to document what’s happening in and around this movement right now. But most importantly, this is your chance to ask any question you may have about RAW milk cheese. So please, make sure you tune in and submit your questions live, or send us a message on the socials on @mouldcheese or email us at hello@mouldcheesefestival.com. But for more information, and or to grab a RAW milk cheese box (if you’re so inclined) head to mouldcheesecollective.com As always, thank you so much for listening, and we look forward to sharing some #RAWesome (sorry!) cheese stories throughout the month. —— BE SURE TO JOIN IN LIVE ON INSTAGRAM! Each Thursday throughout October we’ll be doing LIVE interviews at 5.30pm AEDT where we encourage you post questions with the cheese makers. Just follow @mouldcheese for more! October 8 - Nick Haddow, Bruny Island October 15 - Burke Brandon, Prom Country October 22 - Cressida and Michael Cains, Pecora October 29 - Kym Masters, Section 28 Plus a few other special guests along the way!

6 Okt 20202min

#18: Catherine McCarthy, Yarra Vally Dairy (Yarra Valley, Victoria)

#18: Catherine McCarthy, Yarra Vally Dairy (Yarra Valley, Victoria)

As anyone in business will tell you, the key to any companies success is people … people … people. And this is most certainly the case for the Yarra Valley Dairy who, from humble beginnings, has grown to be one of the most recognised cheese brands in the country. The alumni of people in and around it is testament to its success so it's why I was so grateful to chat with their brand manager, Catherine McCarthy who has been with the company for almost 11 years. That is an amazing stint. But I ask you not to focus on the title here. Sure, blessed are the cheesemakers but as I just hint above, it’s the passions and enthusiasms of the people within any business that truly makes it tick. Plus, as you are about to hear, Catherine has her own cheese journey that brought her to the Yarra Valley Dairy’s doors. Its deeply personal, honest, and highlights just how great cheese connects us all.

6 Okt 202031min

#17: Colin Wood, Chef / Cheese Maker (Perth, Western Australia)

#17: Colin Wood, Chef / Cheese Maker (Perth, Western Australia)

As anyone who works, or has worked, in hospitality, the pressures your can find yourselves under can be quite full on. So taking a moment of respite from the madness of service is essential. For chef Colin Wood, this came in the form of cheese making which has now become a significant part of his culinary life. You just have to check out his instagram @colejwood to see what I mean. Colin’s cheffing careers has taken him across the globe working in some of the best including Andrew McConnells Cutler and Co, to Oakridge and then to New York as culinary director for chef Ignacio Mattos’s restaurants Estela, Altro Paradiso and Flora Bar. Throughout all, developing cheese programs within them was paramount. He returned to Australia just prior to the borders closing (due to COVID) and is now in Perth pondering his next steps. But one is is certain. Cheese will remain a sincere and central focus.

23 Sep 202028min

#16: Thea Royal, Shaw River Buffalo (Yambuk, Victoria)

#16: Thea Royal, Shaw River Buffalo (Yambuk, Victoria)

We talk a lot about the importance of story here on this podcast and gee, do we have a good one for you today. Here I talk with Thea Royal from Shaw River Buffalo on not just how they came to be (which is one epic tale), but … as we just hinted … but the story of the person who inspired the name of one of their most renowned cheeses, Annie Baxter. To be the first in any field is a challenge. It takes determination, resilience and a laser like focus on the outcome, regardless of the obstacles laid out in front of you. For Shaw River, their goal was to make not just Australia’s first buffalo milk mozzarella, but a semi hard style as well. They were told it couldn’t be done. So they didn’t it anyway and proved the neigh sayers completely wrong. I don’t know about you but I just love and adore that kind drive and resilience. Its overwhelmingly inspiring, especially during these times. But I should say it’s not just with shaw river but ALL cheese makers across this land who strive to be the absolute best they can be. ---------- LINKS ABOUT ANNIE BAXTER http://adb.anu.edu.au/biography/dawbin-annie-maria-1967 http://www.womenaustralia.info/biogs/AWE3681b.htm

8 Sep 202035min

#15: Tim Gadischke, Coal River Farm (Coal River Valley, Tasmania)

#15: Tim Gadischke, Coal River Farm (Coal River Valley, Tasmania)

Today, we talk with cheesemaker, Tim Gadischke. Originally from Queensland, the steps on Tim’s cheese journey have taken him further south each time and now, finally, has made a home at Coal River Farm in the stunning, Coal River Valley in Tasmania. Situated just outside Hobart, Coal River Farm is a relative new comer to the cheese community but their impact and growth has been swift. With a key focus of building direct connections to their customers, they’ve open up stores in not just Coal River Valley, but Hobart, Perth and even Melbourne. But it really is a love and curious fascination with cheese that remains at Tim’s heart which you can’t help but enthused by when talking to him. And as he says, happy Cows make great cheese. We couldn’t agree more.

24 Aug 202019min

#14: Pierre Issa (Pepe) and Melissa Altman, Pepe Saya Buttery (NSW)

#14: Pierre Issa (Pepe) and Melissa Altman, Pepe Saya Buttery (NSW)

Like never before, where we put our food dollars really matters and has a direct and immediate impact on those who make it, their staff and their families. It’s why Pierre Issa (Pepe) and Melissa Altman, of the Pepe Saya Buttery, wanted to establish Aussie Artisan week to draw attention to the best artisan food makers in the county and it’s happening right now. From Monday 17th - Sunday 23rd August, no matter where you get your food, cheese, wine or produce, take a moment, check yourself and just think about not just where you food is from but the people who made it and the impact your purchase has. Your support goes a long way. Aussie Artisan week aside, the story of Pepe Saya is an inspiring one. It's a story of how having the belief, drive, and resilience in your product and your craft, can quite literally change the way people see an entire category. Like so many of us, Covid has put a massive amount of pressure on them but as they say, it was an opportunity to take a moment and remember what is truly important. That great quality, artisan products … especially butter … is everything. —————— For more information on #AussieArtisanWeek click the link below https://pepesaya.com.au/pages/aussie-artisan-week-aug-17-23

19 Aug 202026min

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