Bites: Talking Dumplings and Possum with Julian Hills from Navi

No biggie, just Chef of the Year Julian Hills (chef and owner of Navi) telling you the ins and outs of what he eats on toast and the best thing in his freezer. (If you have a bag of dumplings in your freezer you can now officially say you eat like a chef.) We loved sitting down with Julian at Yarraville fine-dining restaurant Navi to chat about why we should be eating more wild pests, how to make white asparagus taste cheesy and how to get the good balsamic vinegar from Italy. 

This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside some of our favourite foodies’ kitchens). Main ingredient-based eps of Ingredipedia are released every other week.

Subscribe to Ingredipedia on Apple Podcasts, Spotify  or wherever you get your podcasts. Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits. 

Bites: Expert Ice-Cream Flavour Pairings With Karina Serex from Sundae School Ice Creamery

Karina Serex supplies the best restaurants in Melbourne with ice-cream, but what lurks in her own freezer? Ben and Em find out in this super speedy interview with the genius behind Sundae School Ice Creamery (and who used to run Tuck Shop Take Away and was also a pastry chef at The Fat Duck). You’ll also hear her incredible pancake topping idea utilising a Violet Crumble and hear about an unhinged flavoured chocolate that still has a place in her heart. Oh and her expert ice-cream flavour pairing idea that will be a game-changer for your summer.

This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside some of our favourite foodies’ kitchens). Main ingredient-based eps of Ingredipedia are released every other week.

This episode pairs well with our ice-cream episode.

Make sure you’re subscribed to Ingredipedia on Apple Podcasts, Spotify or any of the other podcast players in this tasty universe. 

What's in Lee Tran Lam's Fridge and Pantry?

In this short, speedy interview we find out what the oldest thing in fellow food podcaster Lee Tran Lam's fridge is and a heap of other delicious tidbits. Her favourite condiment – a soy sauce made by a local Sydney brewery has us particularly intrigued!

We're big fans of Lee Tran Lam's podcasts including The Unbearable Lightness of Being Hungry and the recent Culinary Food Archive podcast (the oyster episode is particularly fascinating) so we were very excited to find out what lurks in the depths of her freezer and what she eats when she's running low on time.

Follow us to see what we eat throughout the week from Lee Tran Lam's suggestions:
Instagram: @ingredipedia
TikTok: @ingredipedia

Subscribe to Ingredipedia on Apple podcasts or Spotify.

What's in Kate Reid from Lune's Fridge and Pantry?

Kate Reid from Lune Croissanterie makes the best croissants in the world. So she knows what she’s doing in the kitchen. Which is why we were super excited that she agreed to be interrogated by us about what lurks in the depths of her freezer, her cravings and what she eats out of the jar. A bonus for us is that we inadvertently found out when she last had Maccas (it was 2003 in the Netherlands).

Our favourite little tip we gleaned from Kate’s interview was a quirky toast topping she learned from her dad (after teasing him about it for years). Ben was already a fan of this combo and Em’s newly obsessed. It involves jam and… wait for it … cheese.

We also loved learning more about Kate’s debut cookbook Lune, Croissants All Day, All Night. We’ve had a flip through and it’s beautiful (like, exactly what you want in a cookbook if you like detailed descriptions of what to do to ensure your croissants are Insta-worthy and you want an excuse to eat croissants for breakfast, lunch and dinner). Lune’s famous lemon curd cruffins also feature in the book!

Listen to the episode below and follow us on Instagram or TikTok to watch as we try Kate’s snack recommendations throughout the week.

Subscribe to Ingredipedia on Apple Podcasts or Spotify to ensure you never miss any largely useless (yet delicious and intriguing) food info.