Show Notes
While pepper is now ever-present on dining tables around the world, there was a time when this unassuming dried fruit was one of the most valuable commodities on Earth. Its trade changed the course of history and helped reshape the world as we know it. In this episode, we explore the ancient and modern history of pepper, examining its origins, trade, and, of course, its deliciousness. Guests: Sebastian Prange, historian at the University of British Columbia and author of Monsoon Islam: Trade and Faith on the Medieval Malabar Coast Anna Sulan Masing, writer, author and academic Royce Akers and Josh Gardiner, co-founders of Pep Get in touch: We'd love to hear from you! Email us at [email protected] This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.
More from Every Bite
Ask someone to name their top three vegetables and chances are the potato will make the cut. But why? On its own, a spud tastes of surprisingly little. And while it's now one of the world's most important food crops, outside its native South America the potato was once eyed with suspicion, and in parts of France it was even banned. Prompted by The Science Show's Belinda Smith, a self-confessed potato superfan, we ask a food scientist, a historian and a farmer how the potato became a perennial favourite — mashed, roasted or fried — and whether it deserves its place on our plates. Guests: Belinda Smith, co-host of The Science Show Russell Keast, professor of food and sensory science at Deakin University Barbara Santich, food historian and emerita professor at Adelaide University Garry Kadwell, farmer, Kadwell & Co Gourmet Potatoes Get in touch: We'd love to hear from you! Email us at [email protected] This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.
Why does so much supermarket veg taste of not much at all? Over the past century, vegetables have been bred for yield, shelf life and good looks, and flavour has often been the casualty. The range of plants we eat has narrowed too. Of the thousands of plant species humans have cultivated for food, about 200 now dominate. That loss of biodiversity is about more than taste; it also affects our food security. So can we breed flavour — and resilience — back into our vegetables? Guests: Dan Barber, Michelin-starred chef and owner of Blue Hill and Blue Hill at Stone Barns in New York, author of The Third Plate: Field Notes on the Future of Food Ali Francis, food journalist and author of The Curious Lives of Vegetables Get in touch: We'd love to hear from you! Email us at [email protected] This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.
Food is a great unifier. It brings us together as a multicultural community (who doesn't love a good feed?) and it can foster a deeper connection to our own heritage. Right now, the many and varied cuisines of Africa are on the rise in Australia. Through recipes and ingredients passed hand to hand and heart to heart, more African flavours and dishes are finding their way out of the home and onto restaurant menus, festival stalls and your social media feed, gaining new fans every day. Guests: Fatma Mohamed, director of the Africultures Festival Nathaniel Ola-Roberts, Krio Descendants Union food stallholder Mary Akindele, owner and operator of Mary's Santilla Chingaipe, writer, historian and presenter of the documentary series Tastes of Africa Kauthar Abdulalim, filmmaker, creator and producer of Tastes of Africa Get in touch: We'd love to hear from you! Email us at [email protected] This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.
You'd be hard-pressed to find an Australian-born chef as successful as Brett Graham. His London restaurant, The Ledbury, is ranked among the best in the UK, and he is the first Australian chef and restaurant owner to be awarded three Michelin stars. Since his childhood in rural New South Wales, Brett Graham has seized every opportunity to learn, grow and impress as a chef. Now, he's gone back to his roots and added "farmer" to his list of achievements. So why, for all this praise and success, does Brett Graham say that business has never been tougher? Guest: Brett Graham, Australian-born chef and owner of The Ledbury and The Harwood Arms in London, and founder of Capability Graham Get in touch: We'd love to hear from you! Email us at [email protected] This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.
Since her breakthrough as food editor for Marie Claire, and then going it alone with a magazine and numerous cookbooks under her own name, Donna Hay is now synonymous with Australian home cooking. In this episode, Donna Hay, who has around 30 bestsellers under her belt, shares her recipe-writing dos and don'ts, explains why she was once better known internationally than in Australia and reveals her number-one pick for Radio National’s Top 100 Australian Books countdown. Guest: Donna Hay, food stylist, cookbook author and television presenter. In 2026, she released the series Coastal Celebrations and the books Sunshine, Lemons and Sea Salt and Kids Baking Get in touch: We'd love to hear from you! Email us at [email protected] This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.