The Fearless Kitchen Podcast

Singapore is a wonderful melting pot of offerings of cuisine from all over the world. From air-conditioned malls filled with cafes, restaurants, pasta bars and dumpling houses to the side streets filled with character houses brimming with foodie options. Dempsey Hill is a former barracks which houses fashion, food and furniture. Ambling from one spot to the next provides you with a day of temptations and none more than the Como enterprise with it’s well rounded options within one brand. This interview with the expat Chef and bartender unravels a little of the scene in Singapore which is to be explored on a visit. Then we move onto the fascinating story of the Latteria Bar in Emerald Hill where mozzarella is the key signature of the restaurant. My interview with the Owner of this mozzarella bar dives straight into the menu choices and the diverse range of Italian handmade cheeses on offer. Warning - this podcast is not designed to be heard when you are hungry! Show Links: Como Cuisine - Como Dempsey Vanessa Baxter - The Fearless Kitchen

Many years ago, prior to having a family, I was privileged to travel with a client to cook for them in Klosters, Switzerland. Already a fan of fondue, I completely re-fell in love with this dish, along with many others served up top and beside the ski fields of the rich and famous. From sublime wood smoked salmon, to the raclette and along with my addiction for the potato rosti, I did as I always do and immersed myself in the food, to understand the people. Braised meets, sausages, quark and pastries, the days merged between cold extremities on the mountain top, to the warmth of open fires and mulled wine consumed with delicacies in town. I loved the dogs in restaurants who came for their own treats, the supermarkets with their own take out versions of the classics, and the every changing population of locals and tourists for the top ski slopes and brilliant apres ski hot spots.

When I met Teage I was totally unprepared for the big Aussie bloke who shook my hand. Teage is a true professional. His restaurant is top notch, yet unpretentious. He gives an experience of a lifetime, but doesn't allow you to feel intimidated. He himself is much the same. When we got to the question around how he found himself traversing the terrain of the food world, he skipped about a little but we got an answer in the end - and one that totally took me by surprise.

Anthony's vision is to eventually open an all-encompassing cheese shop in Prahran Market with an on-site cheese maturation cellar focusing on local cheeses, fresh cheese made in house and a cheese selection offering a small bespoke range of farmhouse cheeses from Australia & abroad. Maker & Monger is a Chariot of Cheese inside Prahran Market's fruit & vegetable hall offering traditional Swiss raclette served with local shiitake mushrooms, seasonal grilled cheese sandwiches plus Australia's first Flamed Reuben sandwich using Robbin's Island wagyu brisket pastrami. Anthony and I talk a passion for all things cheese, his life long journey of learning, his Italian boy bond with his family, his decisions to change his life direction and so much more. I was lucky enough to be full of delicious cheese when I interviewed him. You may wish to have a delicious cheese in front of you when you sit down to drool through this interview!

Pauline Stockhausen is an awesome and vibrant single mum, a very busy social media strategist, business coach and fellow podcaster. Join Pauline and Vanessa sharing their food philosophies and balancing busy lives.

Easy Eats is the idea from a wonderful young enterprise group at Kings college in Auckland. They created their business around the idea that Uni Students cannot cook for crap. The cookbook they have released is fun, friendly and transportable with recipes created by famous figures and students themselves. I interview the group in a classroom at Kings just after they win a Dragons Den award. Inspiring and engaging - join our conversation here. http://www.kingscollege.school.nz/news-and-events/news/young-enterprise-business-turns-students-into-home-chefs/

Lauren is a fitness advocate, a lover of food and is passionate about her family. She tells of her visit to France and her increase in weight until she learned the tricks and tips of the locals in enjoying their food whilst maintaining their figures - and their health. She has created a plan to help others to achieve the same in simplifying cooking and eating at home. She shares all of this in an interview we did last year. Since then, she has moved to Canada where she appears on Morning TV to share her ideas for building on the basics in the kitchen to keep healthy eating, easy eating! You can find out more about Lauren here on her website Lauren's Well Being. You can follow her on Facebook where she is constantly upbeat and sharing wisdom and inspiration LaurenParsonsWellbeingSpecialists

Be prepared for a little mess, but reap the rewards when you get your kids inspired in the kitchen. Today I share my passion and tips and ideas for you to share with the kids in your life - whether they are nieces and nephews, grandkids, students or your own. Cooking is a life skill and brings with it so much more. I am truly passionate that we can get our families into the kitchen then we will grow deeper connections with them and with the community around us. Food is life, life should be fun and engaging and what better place to start than in the kitchen!

In this episode I describe my arrival into the USA, as in my 20s I took up a Private Chef role with a family on Cape Cod. It was the most wonderful engagement but didn't start well. In fact it began with me so desperate to impress that I did the exact opposite. I learned a valuable lesson very early on, that it is not worth trying to be or emulate someone else. You need to whole heartedly be yourself. It is true in the kitchen, but obviously way beyond that as well. The new era of Be Authentic, was something I discovered in this hands on way, where I tried to be authentic to something I believed was desired and forgot to simply be me! Once, I became relaxed and shared myself, my passion and delivered the types of dishes I loved to cook, the tide turned and I found my happy place and was welcomed with open arms.

In our chat on air we ramble from subject to subject. It is complicated to get it back to food, but the thread is there. Food is more than medicine and what we put in our mouths. Food brings people together and we are aiming to bring our missions to everyone, all over the world. So listen in and hold on tight to something nearby and when you feel that urge to help - reach out and chat with us. We are on social media - everywhere and are easy to find. And we love to connect so share with us your story or your wishes and lets see if we can make some more dreams come true.

Food brings people together - it is the only language you need. When I was in my 20s I headed to Rome without any agenda. I just wanted to experience the city and try some food. Things can head in any direction if you don't have a plan and that is exactly what happened. I love that. I love surprises and adventures which are unplanned. Of course it is easier when you are alone and I always used to travel alone in the hope for adventure. Even now I will venture into cafes alone and love the chance to connect with someone whilst I am there - and naturally it is usually over a bowl of food! This adventure may suggest I am on the edge of sensible - and I guess I probably was but I would do it all over again.

Antonio Carluccio, OBE, OMRI, the Godfather of Italian cuisine, chef, restaurateur and food expert, flew from the UK to Melbourne for the Food and Wine Festival, where I had the pleasure to meet this most loved and respected cookery writer and champion of Italian gastronomy. Antonio was just shy of his 80th birthday relaxed and clearly chuffed to be in Melbourne and the centre of attention at the World's Longest Lunch where 1722 people are seated to enjoy a meal he orchestrated. The entire festival was an amazing feat of organisation and passion, but this lunch was truly unique and super special. To have the opportunity to share this with my listeners and for you to hear the buzz and inspirational words from Antonio is a gift, I am proud to give.

This is my first solo episode where you’ll hear just from me without an interview. I’ve chosen to add some stories into the podcast to share my own story and the challenges I also face as a passionate lover of food, a lover of motivating others - and how I try to pull this together to successfully make it my life.