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Conversation with a chef

Conversation with a chef

By: Jo Rittey
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 Ever wondered what goes on in the kitchens of Melbourne’s restaurants? Conversation with a chef gives the back story of our city’s favourite eating spots. This is not a slick podcast, in fact it's pretty rustic. I'm Jo Rittey. I'm a French teacher and food writer and not that great on the technology. What you'll hear is the conversation how it happened, with no bells and whistles. I'll work on that!All rights reserved Social Sciences
Episodes
  • #297 Mia Coady-Plumb | Magnolia

    #297 Mia Coady-Plumb | Magnolia
    May 6 2025
    Step into Bar Magnolia on Sydney Road and you're wrapped in it straight away: the low golden light, the easy murmur of good conversation, the quiet thrill of something thoughtful happening behind the bar. Co-owners chef Mia Coady-Plumb and winemaker Lawrence Scanlon have created a space where classic French technique flickers with wit, soul, and a little rebellion. Mia’s food, which she calls "irreverent" French, honours tradition but never feels bound by it, each plate carrying a beautiful, unexpected spark. Before stepping into Melbourne's dining scene, Mia sharpened her skills in some of Sydney’s most celebrated two- and three-hatted kitchens, later moving to Melbourne to help open much-loved Town Mouse before bringing her talents to Cutler and Co, Anchovy, Lune, and Smith and Daughters, amongst others. I pulled up a stool at the bar to talk with Mia about Magnolia, about instinct and flavour, and about why a little mischief might just be tradition's best friend. We also talked about the reality of chef life and running a small business. This was an incredible chat, and I loved every minute of it.
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    53 mins
  • #296 Guillaume Zika

    #296 Guillaume Zika
    May 3 2025
    Guillaume Zika began his career in some of France’s most revered Michelin-starred kitchens, honing his craft in Paris and the south of France before moving on to Per Se in New York and Hibiscus in London. Australia became the next chapter, first as head chef at the iconic Cottage Point Inn in the Ku-ring-gai Chase National Park on Sydney’s northern edge, then as Executive Chef at Burleigh Pavilion, where he led a team of 60. Today, Guillaume is channelling his focus into Chef Notepad, the software he designed to streamline recipe communication, food costing, food waste and team management, a system built by a chef who understands exactly what kitchens need. Never one to shy away from a challenge, he's also set himself the ambitious personal goal of running 2025 kilometres in 2025. I very happily sat down to chat with Guillaume on a rooftop in Prahran as the sun set over the city.
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    54 mins
  • #295 Bryan Nelson & Kate Dickens | Ciao Cielo

    #295 Bryan Nelson & Kate Dickens | Ciao Cielo
    Apr 20 2025
    Today, I’m speaking with Kate and Bryan, the team behind Ciao Cielo in Port Melbourne. We talk about how they adapted through Covid, how their vision for the restaurant has evolved, and what it takes to keep things moving in a fast-changing hospitality world. From sourcing ingredients to managing a busy service, it’s clear their passion for what they do hasn’t wavered. I first visited Ciao Cielo back in 2018, not long after they opened in their new home, the beautifully restored Port Melbourne courthouse. There was something immediately striking about the space: grand but welcoming, with a sense of purpose and care behind every detail. That balance of warmth and precision seems to echo what Kate and Bryan aim for in the kitchen and on the floor. A lot has changed on the hospo landscape since then, but their commitment to thoughtful, generous hospitality is as strong as ever, as is their limoncello, which they make in-house and insist you try. It’s just one small example of the way they do things properly, with heart.
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    43 mins

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