Building, Breaking, and Becoming Ben Bayly (Part 2)

In part two of Daniel’s conversation with chef and restaurateur Ben Bayly, we pick up in Auckland, inside a small room at Origine, where the story turns from early graft to the bigger forces that shaped Ben’s career. This episode digs into the messy, unglamorous middle: starting out building with his brother to pay the bills, the French Café rejection, the TV auditions, and the long stretch running The Grove, Baduzzi and his first restaurant, The Grounds.

Ben talks candidly about burnout, building teams, letting go, handing over businesses, and the real cost of running multiple restaurants while trying to be a human being at the same time. He opens up about the volatility of the industry, the rising cost of everything, the value of landlords who actually have your back, and the constant pull toward new challenges. From Shanghai pop-ups to his upcoming Wellington opening, Ben explains why he still sees himself simply as someone who loves serving people — and why the ingredient, not the chef, is always the real hero.

Want to see Ben’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:

Upstock – Get your first month free at upstock.app/bacon

Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz

Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn and Ricardo Ramirez.

From Te Awamutu to Two Michelin Stars (Part 1)

In this two part episode of Bacon Butty, Daniel travels to Auckland to sit down with one of New Zealand’s most recognisable chefs, Ben Bayly — the force behind Ahi, Origine, Aosta, and the upcoming Wellington waterfront restaurant. Known for his mix of finesse and straight-up practicality, Ben’s story is shaped by graft, curiosity, and a refusal to be boxed in as just “the celebrity chef”.

Ben shares the journey from washing dishes in Te Awamutu to cooking in Michelin-starred kitchens across London, Las Vegas, and rural France. He talks openly about the pressure, the culture, the abuse and brilliance of those old-school kitchens, and how those experiences shaped his approach to leadership, team culture, business, and creativity. This episode digs deep into what it really takes to build a career that lasts — and the mindset behind building restaurants people genuinely want to return to.

Want to see Ben’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:
Upstock – Get your first month free at upstock.app/bacon
Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz
Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn and Ricardo Ramirez

This week we’re flipping the mic around. No guests, no script—just the Rippl Media team talking about what it takes to make Bacon Butty. Recorded late one night with drinks flowing and deadlines looming, this honest conversation features host Daniel Todd with co-founders of Rippl Media: Karli Mitchell, Helen Lea Wall, and Sofia Wenborn. Together, they reflect on the chaos, creativity, and compromises that have shaped the first season of Bacon Butty.

From overcooked intros and last-minute interviews to a slow realisation that they might actually be onto something, this is a behind-the-scenes look at how a national food podcast really gets made. If you’re curious about how Rippl works—or what it feels like to chase a vision before you have the budget, team, or time—this one’s for you.

You’ll hear:

Our thoughts on a Bacon Butty

How interviews get recorded, shot, and edited

What it’s like turning chaotic audio into something listenable

Sofia’s unfiltered thoughts on Daniel’s recording habits

And the inside story of the awkward, funny, and satisfying moments behind the scenes. Whether you’re a podcast nerd or just curious how the Bacon Butty gets made, this episode peels back the layers.

Special thanks to our sponsors:

Upstock — The all-in-one platform for hospo, grocery, and retail. AI-powered email ordering, supermarket integration, and simple order management. Sign up with the link below and mention Bacon Butty for a free first month: https://hubs.la/Q03f2xxx0

Hospitality NZ — Supporting the New Zealand hospitality industry through training, advocacy, and connection. Learn more at hospitality.org.nz

Special thanks to our bacon producer:

Woodys Free Range – Get 15% off at ⁠woodysfarm.co.nz⁠ with the code BACONBUTTY

Photos and more at: ⁠ripplmedia.co.nz

Helen Turnbull is the force behind 50–50, the award-winning Paraparaumu Beach restaurant recently crowned Outstanding Regional Venue at the Wellington Hospitality Awards.

In this episode, Helen shares her journey from running a gastro pub in Devon, to cooking in Japan, and eventually landing in Queenstown where she worked under Josh Emett at Rātā. It was there her talent and drive really began to shine.

After building a loyal following in Queenstown, Helen moved north to the Kāpiti Coast, where she’s redefined regional dining with a menu that’s proudly local, deeply seasonal, and designed to surprise. She’s known for her ability to celebrate New Zealand ingredients while challenging expectations—think pāua char siu buns, reimagined hokey pokey, or her iconic 9-course degustation that evolves with every visit.

This is a conversation about self-belief, the pace of fine dining, and what it takes to stand out without being flashy.

Presented by ⁠Hospitality New Zealand⁠ — the national voice of Aotearoa’s hospo and accommodation sectors, supporting operators with tools, training, and advocacy.

Founding sponsor: ⁠Upstock⁠ — the all-in-one order management platform for hospo businesses. Get your first month free by signing up with the code BACONBUTTY.

Special thanks to our bacon producer:

Woodys Free Range – Get 15% off at ⁠woodysfarm.co.nz⁠ with the code BACONBUTTY

Learn more about Helen Turnbull and 50-50: ⁠https://www.50-50.nz

Photos of the Bacon Butty and more at: ⁠ripplmedia.co.nz

In this episode of Bacon Butty, Daniel sits down with Juno Miers and Tom Adam — the duo behind Margot, one of Wellington’s most loved neighbourhood restaurants. Known for their simple, ingredient-led cooking and unpretentious atmosphere, Juno and Tom have built something rare: a place that feels like home, even when it’s full.

They talk about their journey from working in some of the world’s best kitchens — including London’s The Fat Duck — to finding their rhythm in Newtown, and the realities of running a restaurant that balances perfectionism with humanity. From the mental strain of hospitality to the quiet joy of feeding their community, this conversation goes beyond food, exploring what it really means to build something honest and lasting.

Want to see their bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:

Upstock – Get your first month free at upstock.app/bacon

Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz

Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), and Sofia Wenborn.

In this episode of Bacon Butty, Daniel sits down with Kalliana Kong — better known as Wellingnoms, one of Wellington’s most trusted food voices.

Kalliana shares her story growing up in a Cambodian refugee family in Wellington, where food was central to daily life, and how that shaped her love of flavour, colour, and community. From her early days experimenting with Instagram to building Wellingnoms into a must-follow account, she talks candidly about the responsibility of reviewing, dealing with online criticism, and why she’s never monetised her passion.

We also dive into the role of influencers versus traditional critics, how social media has transformed the food landscape, and her hopes for Wellington’s dining scene — including her dream for a restaurant perched high above the city with harbour views.

Want to see Kalliana’s naan-based bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:

Hospitality New Zealand – representing our industry for over 120 years. Learn more at www.hospitality.org.nz.

Upstock – Get your first month free at upstock.app/bacon.

Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY.

Bacon Butty is made by Rippl Media – Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), and Sofia Wenborn.

In this episode of Bacon Butty, Daniel sits down with Chetan Pangam — executive chef at One80 Restaurant in Wellington, Beef + Lamb NZ ambassador, and one of the driving forces in shaping hotel dining into something uniquely Kiwi.

Chetan takes us from his childhood in southern India — growing up in a home where discipline came from his father and generosity came from his mother’s cooking — through his time at boarding school, where he first learned discipline, resilience, and how to secretly cook after lights out. He recalls his early hotel training in Bangalore and New Delhi, his meteoric rise through five-star kitchens, and the turning point that brought him to New Zealand.

We talk about his philosophy of flavour as emotion, his role in elevating Wellington’s food scene, and his back-to-back Burger Wellington wins with creations that tell his family’s story. Along the way, he shares how he balances tradition and innovation, why loyalty matters, and how food is always about people, memories, and love.

Want to see Chetan’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:
Upstock – Get your first month free at upstock.app/bacon
Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), and Sofia Wenborn.

In this episode of Bacon Butty, Daniel sits down with Max Gordy — the chef-owner of Graze Wine Bar in Kelburn, Wellington, and one of the city’s most exciting voices in low-impact, locally driven dining.

Max takes us through a life less ordinary: growing up in Chicago, moving to New Zealand as a teenager, and finding his way from washing dishes at Hummingbird to cooking at Shed 5, Matterhorn, and top restaurants in the US and Argentina. Along the way, he broke bones skateboarding down Wellington hills, DJ’d late nights, and discovered a love of cooking that could take him anywhere in the world.

Now, with his partner Stina Persen, Max has created Graze — a 22-seat wine bar built on sustainability, zero-waste thinking, and deep ties to local farmers and fishers. We talk about the philosophy behind his food, the challenges of running a neighbourhood restaurant, and why butterfish and produce-on-yogurt might just change the way you look at a plate.

Want to see Max’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:

Upstock – Get your first month free at upstock.app/bacon

Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media – Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), and Sofia Wenborn.