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Table for one — The singular pleasure of eating alone
Jun 19, 2026
Unknown duration
Risk it for the brisket — How BBQ called KG from Cairo
Jun 12, 2026
28m 37s
Food in an age of insecurity
Jun 5, 2026
28m 36s
A memory of madeleines — The cake Proust almost forgot
May 29, 2026
28m 35s
From Seder to Shabbat — A year of Jewish cooking
May 22, 2026
28m 34s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/19/26 | ![]() Table for one — The singular pleasure of eating alone | Cooking and eating are often characterised as communal activities. To some, the idea of cooking or eating alone conjures images of loneliness, isolation — perhaps even wasted time. Whether you've chosen a solitary life, are yet to settle down, or find yourself living alone in later life, our guests today insist that cooking for oneself can be a powerful act of self-care.Guests: Kate Legge, journalist, novelist and author of Delicious: Stories of Cooking, Love and FriendshipSigne Johansen, cook, writer, author of Solo: The Joy of Cooking for OneEric Kim, food columnist and recipe developer at the New York Times, author of Korean American: Food that Tastes like HomeGet in touch:We'd love to hear from you! Email us at everybite@abc.net.auThis episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation. | — | ||||||
| 6/12/26 | ![]() Risk it for the brisket — How BBQ called KG from Cairo✨ | BBQfood truck+3 | Kareem "KG" El-Ghayesh | KG BBQ | CairoAustin+3 | Texas BBQKG BBQ+3 | — | 28m 37s | |
| 6/5/26 | ![]() Food in an age of insecurity✨ | food securityglobal economy+3 | Michael DunfordRachel Carey | United Nations World Food ProgrammeUniversity of Melbourne | IranStrait of Hormuz+2 | food systemsinsecurity+3 | — | 28m 36s | |
| 5/29/26 | ![]() A memory of madeleines — The cake Proust almost forgot✨ | memoryfood+4 | Barry C. SmithTrevor Gulliver+2 | Institute of Philosophy at the University of LondonSt. JOHN+3 | — | madeleineProust+5 | — | 28m 35s | |
| 5/22/26 | ![]() From Seder to Shabbat — A year of Jewish cooking✨ | Jewish cuisinecultural traditions+3 | Lisa GoldbergNatanya Eskin | Monday Morning Cooking ClubA Year of Jewish Cooking | WurundjeriKulin Nation | Jewish cookingSeder+5 | — | 28m 34s | |
| 5/15/26 | ![]() For love or honey — Keeping bees in the age of varroa✨ | beekeepingvarroa mites+3 | Cedar AndersonKrista Mogensen+2 | Flow HiveMelbourne Beekeepers Club+1 | AustraliaWurundjeri+1 | beekeepingvarroa mites+5 | — | 28m 37s | |
| 5/8/26 | ![]() The care and feeding of Bourdain and Batali✨ | foodcelebrity chefs+4 | Laurie Woolever | LifelineBeyond Blue | AustraliaWurundjeri+1 | Anthony BourdainMario Batali+6 | — | 28m 36s | |
| 5/1/26 | ![]() Super Marios — How to last 40 years in hospitality✨ | hospitalityrestaurant longevity+3 | Mario MaccaroneMario De Pasquale+5 | Marios | MelbourneWurundjeri+1 | hospitalityMarios+6 | — | 28m 34s | |
| 4/24/26 | ![]() Aussie udon — From wheatbelt to noodle bowl✨ | udon noodleswheat production+3 | Kristy O'BrienLarisa Cato+4 | ABC LandlineGrains Australia+3 | Western AustraliaJapan+3 | udonnoodles+6 | — | 28m 34s | |
| 4/17/26 | ![]() Thi Le — Vietnamese with variations✨ | Vietnamese cuisinecultural identity+3 | Thi Le | AnchovyCa Com+1 | AustraliaMalaysia+3 | Thi LeAnchovy+5 | — | 28m 37s | |
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| 4/10/26 | ![]() Hi, fibre! Is it time to reboot your biome?✨ | dietary fibrenutritional health+4 | Dr Joanna McMillan | ABC AustraliaThe Fibre Factor | WurundjeriKulin Nation | fibrenutrition+6 | — | 28m 27s | |
| 4/3/26 | ![]() Stephanie Alexander — 30 years of The Cook's Companion✨ | cookingcookbooks+4 | Stephanie Alexander | ABC AustraliaThe Cook's Companion | AustraliaWurundjeri+1 | Stephanie AlexanderThe Cook's Companion+5 | — | 28m 36s | |
| 3/27/26 | ![]() Cake — How we ice and slice our memories✨ | celebration cakeshistory of cake+3 | Christopher ThéAlysa Levene+2 | Black Star PastryThe Australian Women's Weekly Children's Birthday Cake Book+1 | AustraliaWurundjeri+1 | cakecelebration+3 | — | 28m 36s | |
| 3/20/26 | ![]() Fed up — In search of kinder kitchens✨ | hospitalityworkplace culture+4 | Lucy RidgeSJ Pienaar | NomaSecond Mouse Cheese Co+1 | DenmarkWurundjeri+1 | Nomahospitality+5 | — | 28m 36s | |
| 3/13/26 | ![]() Faithful fasting — What we gain when we refrain✨ | fastingRamadan+4 | Waleed AlyDoug Oman | ABC AustraliaUniversity of California, Berkeley | WurundjeriKulin Nation | fastingRamadan+6 | — | 28m 27s | |
| 3/6/26 | ![]() Cooking community — A recipe for connection✨ | community cookbooksrecipes+4 | Liz HarfullSheralee Menz+1 | Tried, Tested and True: Treasured recipes and untold stories from Australia's community CookbooksRolling Up Their Sleeves: The Recipes and the Women Behind the Barossa Cookery Book | AustraliaWurundjeri+1 | community cookbookspassionfruit sponge+5 | — | 28m 36s | |
| 2/27/26 | ![]() The food pyramid gets flipped | Do you remember the healthy food pyramid? In the 1980s and 90s, the diagram was used to show which foods to eat most and which to eat least. It was replaced in Australia and the United States by a plate in the 2010s, but now — spurred by RFK Jr and the MAHA (Make America Healthy Again) movement — the pyramid is back. Sort of: it's now upside down. For the first time, the guidelines acknowledge the harm caused by ultra-processed foods. So why are some dietitians critical of the new pyramid? And what can Australians expect from our own updated guidelines, due later this year? | — | ||||||
| 2/20/26 | ![]() Flavours of note — How to tune your pantry | As a trained cellist, food writer and cook Gurdeep Loyal relies on music theory to amplify flavour. While he spends more time in the kitchen than in the string section these days, Gurdeep's first two cookbooks lean heavily on musical ideas, such as the flavour chords and triads that underpin all his recipes. Building on those concepts, his new cookbook, Flavour Heroes, takes fifteen underutilised pantry items and builds a repertoire of meals, snacks and sweets around each one. | — | ||||||
| 2/13/26 | ![]() Feasts of fortune — The festive flavours of Lunar New Year | While tasselled lanterns, weaving dragons, dancing lions and firecrackers are a familiar spectacle in Chinatowns right across Australia during Lunar New Year, the season is celebrated by more than just the Chinese community. In this episode, we explore the roots of Chinese New Year festivities in Australia, give the stove god some time off for Tết, Vietnamese New Year, and become older and wiser with a bowl of tteokguk, an essential dish during Seollal, Korean New Year. | — | ||||||
| 2/6/26 | ![]() Analiese Gregory — Wild chef | The fresh air, clear waters and rich soil of regional Australia are encouraging some of the world's top chefs to trade in their chef whites for overalls and swap grand banquet halls for intimate dining rooms — including Analiese Gregory. She trained in Michelin-starred restaurants in Europe and now calls southern Tasmania home, where she'll soon be opening a 10-seat eatery on her property. But is her homegrown, hyper-local approach a reaction against her formal training or a product of it? | — | ||||||
| 1/30/26 | ![]() Eating in, coming out — Cooking up liberation | A chant heard at Sydney's first Gay and Lesbian Mardi Gras was "out of the bars, into the streets!" But bars were not the community's only gathering places: Even revolutionaries have to eat. We don't hear much about queer restaurants and cafes, but often they pre-date the famous nightspots that are now synonymous with queer pride. | — | ||||||
| 1/23/26 | ![]() The way we eat now with Ruby Tandoh | After coming to prominence as a finalist on the Great British Bake Off, Ruby Tandoh is now a celebrated food writer, known for astute observations on how we eat and why. Her new book, All Consuming: Why We Eat the Way We Eat Now, is a deep-dive into the food culture of today — an era defined by novelty, abundance, and, paradoxically, scarcity: manufactured queues for trending foodstuffs. For those willing to queue, the prize may be a new taste sensation or simply online bragging rights. So, who benefits from this hyperactive zeitgeist of constantly evolving food preferences? | — | ||||||
| 1/16/26 | ![]() Our fatal attraction to ultra-processed food | Doctors and scientists around the world are increasingly alarmed by the impact that industrial processing is having on the food we eat and by what that food does to our bodies. Ultra-processed foods may last longer and taste good, but our guests explain, many are designed for overindulgence, and they are linked to health problems like obesity and an increased risk of some cancers.This episode was originally broadcast on March 22, 2025. | — | ||||||
| 1/9/26 | ![]() Which came first? An ode to eggs | The egg is an extraordinary thing. In the pantheon of miraculous food chemistry, it takes on a range of essential roles. From helping cakes and soufflés to rise, to bringing disparate ingredients and flavours into a unified whole. They can also take on a starring role, whether fried, scrambled or poached. Eggs frequently appear in art, literature, design, and philosophy, too, and they are at the heart of the age-old paradox: Which came first, the chicken or the egg?This episode was originally broadcast on May 10, 2025. | — | ||||||
| 1/2/26 | ![]() Food for sport | Many of us imagine that an athlete's diet consists of sports supplements providing carefully calibrated doses of carbohydrates, protein and electrolytes, but for ancient Olympians, a diet of cheese or figs was seemingly enough. In truth, whole foods are still the most important part of an athlete's diet today, as we discover on our culinary tour of the sporting world.This episode was originally broadcast on May 17, 2025. | — | ||||||
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