Paper, Scissors, Stock.

Eddie Bulatao started out in a small restaurant in Wembley, learning his trade the hard way. Then in 2024 he did something bold - he walked away from conventional dining to lead the kitchen at Gather Foods, Perth's Aboriginal owned catering company, and started learning from Noongar Elders instead. Saltbush. Wattleseed. Finger lime. Described as a new culinary wave drawing on 60,000 years of wisdom.Now he has written a book about these ingredients and more. It's called Gather, out through Fremantle Press, and it is full of native ingredients used in dishes anyone can cook at home.Please welcome Eddie Bulatao.

Alain Fabrègues had already made Western Australia home when he received the Meilleur Ouvrier de France (MOF)  in 1991, the highest honour a French craftsman can hold, awarded while he was running his own restaurant in the Perth Hills. He would go on to be knighted twice by the French government, and for three consecutive years was named Chef of the Year, dominating gold medals at the Salon Culinaire. Credentials earned from Western Australian soil, recognised by France's highest office.For thirty four years he ran The Loose Box in the Perth Hills. But Alain's most lasting contribution to Western Australia may be underground. Since 2003 he has helped build WA's truffle industry into the largest producer in the Southern Hemisphere. Working with Truffle Hill in Manjimup, he spent years perfecting a world first technique for preserving black truffle without artificial flavour or aroma, honouring the fifty year quest of his own mentor, French Master Chef Jean Delaveyne, who never solved it himself.He’s been the mentor and friend to many a talented Perth chef and West Australian export. A very warm welcome Alain.

Today, a special edition of the Paper, Scissors Stock podcast, produced in partnership with Buy West Eat Best and the Meet the Buyer event taking place on October 20th. Over this series, we're speaking to a group of WA's most talented makers, producers and characters.In this episode, we sit down with Jason Millar, founder of Pique Coffee, a specialty coffee roastery born from a lifelong love of coffee, creativity and community. Jason shares his journey from musician and sound engineer to barista, roaster, and ultimately business owner, along with the lessons he’s learned building a coffee brand from the ground up. We dive into specialty coffee, entrepreneurship, quality, customer relationships and what it takes to turn a passion into a thriving business.

Today's episode is a special one, produced in partnership with Buy West Eat Best ahead of the incredible Meet the Buyer event on October 20th. Over this series, we're sitting down with a handful of WA's most talented makers, producers and characters.This episode, it's Howard Crump of Quindanning Buffalo. Howard has been a champion of the WA cheese industry for more than 20 years, shouting from the rooftops about just how good our local cheese is and how it stands up on the world stage (and why). Join us on this episode of Paper, Scissors, Stock to hear his story.

Today, a special edition of the podcast, produced in partnership with Buy West Eat Best and the incredible Meet the Buyer event taking place on October 20th. Over this series, we're speaking to a group of WA's most talented makers, producers and characters.In this episode, we welcome owner and operator Samantha Bottegal from Peko Peko. It’s a brave and assertive concept grounded in the best produce and practices; Peko Peko serve up some of Perth's freshest and most delicious hand-rolled rice paper rolls, sushi, curries, soups and so much more. Join us for this insightful look into the establishment of the concept and what goes on behind the scenes.

Today, a special edition of the podcast, produced in partnership with Buy West Eat Best and the incredible Meet the Buyer Event taking place on October 20th. Over this series, we're speaking to a group of WA's most talented makers, producers and characters.In this episode, we welcome Scott Gibson from Perth Markets and Rachael Torre from Whole Food Circus for an insightful look into the world of sourcing and buying fresh, sustainable produce.

Today, we're sitting down with chef Francesco Trequattrini, one of the great minds behind Three Coins and Testun.Francesco is one of those chefs who talks about his kitchen the way people talk about family - he has a great love for those he works with.We get into what it actually means to build a team you go into war for and the years of plating, and re-plating that go into a dish that looks effortless and creative.We also get properly sidetracked into his particular grammar quirks, how he met his business partner and friend Christopher Caravella, why lifting heavy has become as much a part of his week as service, his love for science fiction, and offal as a food group.It's a wide ranging episode that we're sure you'll enjoy.

In today's episode of Paper Scissors Stock, my guest is Navarre Top, Head Chef at Double Rainbow in Northbridge, and the creative mind behind one of the most inventive menus you'll find in Perth.Today we get into the colourful and at times uncompromising career that has shaped him, what he took from his time in London and France, and what he'd do if he could open his dream venue.We also talk strongman competitions, because there's more to Navarre than what's on the plate.

In today's episode of Paper Scissors Stock, we're joined by John Codin and Phil Clark. Two people whose paths crossed eleven years ago and whose friendship quietly became something far more significant.A road trip together proved to be a turning point, setting them on a course that would lead to building first a successful wholesale business, and now a hospitality venture here in Western Australia.Today we're reflecting on that journey, what it's taken, what it's taught them and turning our attention to the current state of the dining industry in WA.

In today's episode of Paper Scissors Stock, our guest is Sam Robins, owner of Modus Coffee and Goods Bakery, and someone who has quietly built one of the most considered hospitality brands in Perth.At a time when every venue in Perth seems to be chasing the next limited release or riding the matcha wave, Modus has taken a different position - a quiet commitment to simply serving the best cup of coffee possible. We'll talk about what that philosophy means in practice.We'll also hear about a recent trip to Tasmania, what stood out on the plate, and why, after three successful coffee businesses Sam decided the next move was a bakery.