Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Total monthly reach
Estimated from 2 chart positions in 2 markets.
By chart position
- 🇦🇺AU · Food#7830K to 100K
- 🇮🇩ID · Food#4710K to 30K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
20K to 65K🎙 Weekly cadence·14 episodes·Long inactive - Monthly Reach
Unique listeners across all episodes (30 days)
40K to 130K🇦🇺77%🇮🇩23% - Active Followers
Loyal subscribers who consistently listen
12K to 39K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
—
* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
S1 Ep 8 Jeremy Fenech & Saké Brand Culinary Chef Shimpei Hatanaka
Feb 25, 2024
39m 27s
S1 Ep 7 Jeremy Fenech & Executive Chef of Aria Tom Gorringe
Feb 12, 2024
43m 16s
S1 Ep 6 (Part 2) Jeremy Fenech & Chef & Owner of Blume Restaurant Jack Stuart
Jan 29, 2024
24m 53s
S1 Ep 6 Jeremy Fenech & Chef & Owner of Blume Restaurant Jack Stuart
Jan 21, 2024
31m 42s
S1 Ep 5 (Part 2) Jeremy Fenech & Head Chef of Firedoor Lennox Hastie
Jan 14, 2024
32m 37s
Social Links & Contact
Official channels & resources
Official Website
Login
RSS Feed
Login
| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 2/25/24 |  S1 Ep 8 Jeremy Fenech & Saké Brand Culinary Chef Shimpei Hatanaka | In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi... | 39m 27s | ||||||
| 2/12/24 |  S1 Ep 7 Jeremy Fenech & Executive Chef of Aria Tom Gorringe | In this episode, we delve into the culinary journey of Tom Gorringe, the esteemed head chef at Aria, Sydney's iconic dining destination. From his humble beginnings at the age of 15, Tom shares his passionate voyage through the kitchens of Australia and Canada, under the mentorship of culinary giants like Joel Bickford and Brent Savage. His dedication and unique approach to cuisine have led his teams to win prestigious culinary awards and gain recognition in dining guides, notably at The Gantr... | 43m 16s | ||||||
| 1/29/24 |  S1 Ep 6 (Part 2) Jeremy Fenech & Chef & Owner of Blume Restaurant Jack Stuart | In part 2 of our latest podcast, we continue our conversation with Jack Stuart, the chef and owner of Blume restaurant. Jack shares his journey from honing his skills in prestigious Michelin-starred restaurants across Europe to establishing his acclaimed restaurant in Queensland. We explore several key themes, including his culinary ethos centered on creating delectable dishes, the unique and personal dining atmosphere at Blume, and the hurdles of operating a restaurant in a rural setting. Th... | 24m 53s | ||||||
| 1/21/24 |  S1 Ep 6 Jeremy Fenech & Chef & Owner of Blume Restaurant Jack Stuart | In our latest podcast we catch-up with Jack Stuart, chef and owner of Blume Restaurant in Boonah, Queensland. It covers his journey into cooking, working overseas at renowned restaurants like L'Enclume and Rogan & Co in the UK, opening his own restaurant Blume focuses on hyperlocal ingredients, and recent challenges launching a second more casual venue at the local bowls club. | 31m 42s | ||||||
| 1/14/24 |  S1 Ep 5 (Part 2) Jeremy Fenech & Head Chef of Firedoor Lennox Hastie | In part two of the interview with Chef Lennox Hastie, owner of Sydney's Fire Door restaurant, we delve into his culinary journey. He shares his experiences working at El Celler de Can Roca, the impact of the Chef's Table Netflix episode, and his commitment to sustainability. Lennox also discusses Australia's barbecue culture, his admiration for innovative chefs, and his passion for mountain climbing adventures. | 32m 37s | ||||||
| 12/21/23 |  S1 Ep 5 (Part 1) Jeremy Fenech & Firedoor Chef and Owner Lennox Hastie | In our latest podcast we chat with chef Lennox Hastie, owner of the wood-fired restaurant Firedoor in Sydney. Lennox discusses his background and culinary journey working with fire across different cultures, the process of opening Firedoor using custom wood-fired equipment, insights on cooking techniques and managing intense heat sources, his writing work sharing fire cooking wisdom, the role of quality ingredients and understanding flavor profiles of diverse wood types, the importance... | 35m 44s | ||||||
| 12/3/23 |  S1 Ep 4 (Part 2) Jeremy Fenech & Head Chef of Mapleton Public House Cameron Matthews | In part two of our series, Cameron, head chef of Maples and Public House, dives into transforming classic pub dishes into seasonal, local cuisine. He shares techniques such as fermenting, pickling, and preserving to elevate flavors. Embracing whole ingredients and forging bonds with local farmers are his priorities, despite facing resistance from regulars accustomed to traditional fried food. Cameron aims for a delicate balance—challenging palates while offering familiar options like burgers.... | 51m 06s | ||||||
| 11/26/23 |  S1 Ep 4 (Part 1) Jeremy Fenech & Head Chef of Mapleton Public House Cameron Matthews | In this episode Cameron Matthew discusses role as head chef of Mapleson Public House, a 112 year old pub in the Mapleton area. He talks about the history of the pub, acquiring produce from the nearby Falls Farm, and his plans to renovate the space into separate dining areas. Cameron emphasises using local, seasonal ingredients and taking a regenerative hospitality approach focused on sustainability and work-life balance. He shares his perspective on redefining fine dining to be less formal wh... | 1h 00m 58s | ||||||
| 11/12/23 |  S1 Ep 3 (Part 2) Jeremy Fenech & Executive Chef Rockpool Bar & Grill Corey Costelloe | In part two of out podcast with Corey Costelloe we delve into his journey as an executive chef at Rockpool. Sharing insights from working with culinary legends like Michael McMahon, emphasising lessons on restaurant operations. Corey takes pride in mentoring aspiring chefs, emphasising the importance of quality ingredients and culinary experiences. Notable points include his extensive experience cutting over 900,000 steaks, his love for restaurants like Bentley and Spice Temple, and the chang... | 19m 59s | ||||||
| 10/31/23 |  S1 Ep 3 (Part 1) Jeremy Fenech & Executive Chef Rockpool Bar & Grill Corey Costelloe | In this podcast episode features Corey Costello, the Executive Chef of Rockpool Dining Group, overseeing 10 Australian restaurants. He began his journey 14 years ago at Rockpool Bar & Grill in Sydney, rising through the ranks and now managing budgets, menus, and teams across the country. Corey discusses the evolution of the restaurant industry, dining precincts in Sydney, changing chef culture, and staff management challenges. Corey reflects on his early training under Neil Perry, emphasi... | 28m 58s | ||||||
Want analysis for the episodes below?Free for Pro Submit a request, we'll have your selected episodes analyzed within an hour. Free, at no cost to you, for Pro users. | |||||||||
| 10/22/23 |  S1 Ep 2 (Part 2) Jeremy Fenech & Exhibition Owner Chef Tim Scott | In the second part of our podcast with Tim Scott we begin by him discussing starting the restaurant Joy with Michael Fox. They did everything themselves in the beginning. When COVID hit, Tim went back to work in trades like roofing and plumbing. He then formally presented a business proposal to Michael to start a new restaurant, Exhibition, which Michael was excited about. At Exhibition, Tim focuses on fostering a positive and healthy work culture, checking in regularly with staff on their mo... | 42m 31s | ||||||
| 10/15/23 |  S1 Ep 2 (Part 1) Jeremy Fenech & Exhibition Owner Chef Tim Scott | Join us on our latest podcast as we dive into the incredible culinary journey of exhibition chef Tim Scott. From his humble beginnings at McDonald's to crafting a personalised restaurant experience at Joy, we'll explore his path through renowned restaurants, small-scale ethical producers, and his dedication to sustainability. Discover the art of systematic cooking for volume and the magic of Asian flavors. Tim's insights on hiring, longevity, and realistic career growth will inspire you. Don'... | 43m 34s | ||||||
| 9/28/23 |  S1 Ep 1 (Part 2) Jeremy Fenech & Spice Temple Executive Chef Andy Evans | No description provided. | 31m 55s | ||||||
| 9/28/23 |  S1 Ep 1 (Part 1) Jeremy Fenech & Spice Temple Executive Chef Andy Evans | Jeremy Fenech catches up with Spice Temple Executive Chef Andy Evans, reminiscing on Andy's career, changes to the industry over the last 20 years, whilst giving insight into Andy's incredible knowledge of regional Chinese cooking. | 24m 23s | ||||||
Showing 14 of 14
Sponsor Intelligence
Sign in to see which brands sponsor this podcast, their ad offers, and promo codes.
Chart Positions
2 placements across 2 markets.
Chart Positions
2 placements across 2 markets.