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

Sasha is an engaging & wonderful woman who runs a fast- growing foodie business in Singapore. She is an intrepid explorer of product from around the world which is organic, sustainable and comes from folk who truly believe in what they create and offer.  Slowly, but surely, Sasha has tracked the provenance of the fresh and frozen products which she then retails online to clients around the island of Singapore.   With salmon from NZ, beef from Australia and a growing breadth of produce from all over the world, Sasha’s story is inspiring and educational.  This is a wonderful story of a growing enterprise, of team work, of care for sourcing and production - and I hope you love this interview as much as I enjoyed hosting this wonderful woman. Show Links: Sasha's Fine Foods - Singapore Online Grocery Store 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.

Join me in reminiscing of my dreamy days in Greece in the late 90’s. Days were full of authentically beautiful food, sunshine, writing, reading, exploring and being fearless!

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.

Join us inside the Prahran market with stall owners as we chat about family run businesses, daily cooking and creating, and keeping the balance and passion alive!

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!

  I caught up with Jim last year in Saigon, Vietnam.  He and Kylie have lived in Vietnam for years and I met them when our boys were attending early primary school together many years ago when I lived there too.  He is a passionate wine educator (and consumer) and Kylie is the wonderful Chef of the pair. Together, they set up a fabulous bottle shop and offered wine tastings.  Quickly this became a hang out hub where coffees were drunk and suddenly breakfasts were on order.  The baby grew and now they have migrated across the road and opened Lu Bu - the Mediterranean hot spot in D2 - well loved by the expatriates living in the area along with visitors craving a European meal holiday in the midst of their Asian experience. Jim and Kylie have well and truly made Vietnam their home, their staff their family, and it is wonderful to be able to find their oasis in the midst of the big city growing up around them.

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.

Whilst I love kitchen equipment and utensils and could spend hours and potentially a fortune in kitchen stores, it is possible to build your essentials in the kitchen on a budget by buying good quality individual items and keeping your choices streamlined. Today I share with you how I have slowly replaced cheaper items with sturdier superior products and what I believe are the items you truly need to get your Fearlessness in the Kitchen started. I cover knives, to boards, to pans and extras - grab a pen and paper and get jotting as I talk you through some key elements for success