First Bite
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Moose hearts, haikus and home-made wine
Moose hearts and frozen kale. Rolling out the backyard barrel. Haiku competition Winners.
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Backyard cuisine and the science of leafy greens
Greens and immunity. Preserving olives and backyard traditions.
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Sushi's prodigal son and wine's gifted child
A chance meeting in the Tokyo subway sets RN First Bite's James Pattison on an adventure into Japan’s food scene. And meet Peter Gago, Penfolds' winemaker responsible for the mythic Grange - not merely a wine, but a legend, an investment and global status symbol.
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Food, chemotherapy, haikus and Lebanese recipes
A question of taste - food and chemotherapy. Splayds in a haiku competition. From Cowra to Beirut - food, music and family.
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Smoking, Sardinia and Splayds
Smoking breaks out in kitchens and restaurants. Splayds - our national shame. Sardinia in the kitchen.
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First Bite Sat 13 April 2013
It's all about time machines today. Our food stories take place 70 years apart - a theatre restaurant show takes us back to the 1980s and a Canberra chef breathes new life into a century-old menu from the official launch of Canberra in 1913.
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Terroir, country and Matthew Evans
You don't have to be into wine to know the importance placed on the region it comes from. In France, it’s taken to the extreme where different vineyards - sometimes metres apart - can command outrageously different prices for their bottles. Does the very European idea of ‘terroir’ have any place in this country, and further, does it share common ground with the indigenous concept of identity through 'country’? Plus, chef and food critic turned farmer and tv presenter Matthew Evans throws...
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The pita wars and protecting the parsnip
Mother vs daughter: The Pita Wars. Bloodlines - protecting the parsnip.
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First Bite Saturday March 30th 2013
Holy Bread - the unleavened host. Fast Food Fact: Origin of the Easter egg. Shopping for Passover.
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The butcher, the baker...
Dan Lepard - Baker Boy. Carcass to Coals.
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First Bite Sat 16th March 2013
Old Colonists dinner recreated. Australian children and salt.
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First Bite Saturday 9th March 2013
Mutton, mutton, mutton - welcome to Australia. Wine, cider and jungle curry.
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Coffee beans, goats and cooking in a garage
Coffee: pop up plantation and Ethiopian ritual. Short and Sweet: Luke Burgess.
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A Bittersweet Symphony, That's Life
The music played in your local supermarket or bottle shop couldn't possibly be the reason you chose that particular bottle of wine or that cheese. Or could it?
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Green chicken; the crystal method and lazy French cooking
One Third - a rotten exhibition. Short and Sweet: Marie-Morgane Le Moel. Salt - the crystal method.
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First Bite Sat 9th Feb 2013
If you can't stand the heat - kitchen psyche. Home is where the hive is.
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Saffron, 32 chews and truth in labelling
Saffron – one of the most expensive and anti-oxidant laden substances in the world. New science shows the spice could do more than just flavour a dish, it could restore vision. We explore the origins of 32 chews and a new food standard calls on companies to back up their claims of health and nutrition.
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Rabbit Hunting + Mushroom Foraging = sustainable eating
Shoot to eat, then match with wine. The Mushroom Hunter.
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What's halal for you is kosher with me
What's halal to you is kosher with me.
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Inside the Ministry of Food
Inside Jamie's Ministry of Food.
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Jimmy Shu, Art of Food Styling and The Waitress
Short and Sweet: Jimmy Shu. The art of food styling: Ann Creber. The Waitress.
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A world of taste
Inside the world of the tastemaker.
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Hot plates, hot smoke and ginseng
Summer's upon us so it's time to fire up the barbecue. We take a look at the history, culture and design of the barbecue as well as tips and tricks for getting the most out of metal, fire and meat. And if you prefer hot smoke to hot flames we reveal the art of smoking salmon, plus the trials of growing and using ginseng. And in our final Bloodlines we honour the Italian heritage of broccoli.
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Food trends and the true wasabi
Vegetables will be centre stage, South American and Asian flavours will boom, all the supermarkets will try to look artisan, and how about a nice plate of grasshoppers and locusts?
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The trouble with fructose & tofu making
Tummy Troubles: the Rise of Fructose Malabsorption. Make your own tofu.
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Stevia, chef Ben Russell and five-coloured beet
The Sweet Stuff. Short and Sweet: Ben Russell. Bloodlines: five-coloured silver beet.
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Tales from Tasmania: beating toxic scallops, chicken for...
RN First Bite ventures to our most southerly state - currently dealing with a toxin outbreak in parts of its seafood industry.
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Noisy restaurants and cooking seafood Sydney style
Say that again - tales of noisy nosh. Recipe: David Thompson. Cooking Australian seafood - tips and tricks.
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Fast food, old parsnips and compost cuisine
Can a town that trades on its gastronomic reputation say no to a fast food outlet? The community of Margaret River is campaigning hard for its local council not to let Woolworths invite one of those businesses into its new shopping centre being built on the main street, arguing it's detrimental to the region's brand.
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Women of Australian food: Margaret Fulton and Jill...
Margaret Fulton celebrates a life well-lived. Short and Sweet: Jill Dupleix.
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Foodie backlash, man behind Momofuku, Afghan carrots
Had a gutful of food fetishism? Short and Sweet: David Chang. Bloodlines: a carrot is born.
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Food in blues, permeate in milk, under a Tuscan sun
Permeate in milk. Short and Sweet: Tessa Kiros. Sugar in my bowl, sex in my food.
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Hunting for dinner, heirloom vegies and Thai star
Shoot to eat, then match with wine. Short and Sweet: David Thompson. Bloodlines - The Golden Beet.
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Sardinian food, iconic New York deli and the art of the...
What makes a great restaurateur? Short and Sweet: Giovanni Pilu. When the icon meets the eye you know you're in New York.
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Is the end of global hunger a perfect world?
Imagine, in a perfect world, we've ended world hunger. Not going to end it, wish we could end it --famine is no more.
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Beyond fussy eating and foraging for 'diamonds'
Parents around the world are at their wits' end over what their children won't eat, but when it's an entrenched phobia that can stay into adulthood, then it could be newly diagnosed as Avoidant Eating Disorder. We hear what it's like to be an AED sufferer, along with a concerned mother, and a UK psychologist.
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Born on the bayou, eat from the bayou
Crawfish, Po' boy, boudin and squirrel - some of the fiercely local dishes on the menu of any true native of the American South. The heritage of this cuisine is a story of poverty and music, boiled in a gumbo of religious belief, Cajun cooking and immigrant spices. Margot Foster takes us deep into the bayou.
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The Battle of the Euro-Chefs
This week three European chefs fight it out for the honour of “best cuisine” - on the French side, Jean-Louis Galliard; Miguel Maestre goes into battle for Spain; and Italy is represented by all-rounder Guy Grossi.
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Inside a Serbian kitchen
Serbian born Milie and her mother Drena square off over generations of eating traditions as they vie to make the best version of pita bread. Drawing on techniques handed down from the Ottoman Empire they cook, they gently bicker and they tell their story of family, food and faith.
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Restaurant health ratings; omnivorous mind & chocolate
Scores on doors for food safety. We are super omnivores. A passion for chocolate.
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Extended interview: Recipe writing
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- Food
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- English
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