Episode 76
Travel for Food: Michelin, Hidden Gems & Where to Eat Next
Listen: On spotify
Watch: On youtube
Some trips are planned around destinations. Others are built around meals.
This episode explores the idea of food-driven travel — from the origins of the Michelin Guide and what its stars really mean, to the growing appeal of chasing dining experiences across cities, regions, and unexpected locations.
From Tasmania’s produce-driven culture to Melbourne’s dining scene, Far North Queensland, and regional pockets that often go unnoticed, the conversation highlights how some of the best food experiences sit beyond the obvious.
It’s not just about fine dining or big names. It’s about understanding what’s worth the journey.
A look at how people travel for food, and how the best trips are often built around a single unforgettable meal.
Episode 75
The Rising Cost of Hospitality: Fuel & Supply Chain Breakdown
Listen: On spotify
Watch: On youtube
Rising fuel costs are starting to reshape hospitality in real time.
What begins as a conversation about pricing quickly expands into something bigger — a look at how fuel, supply chains, and external pressures are driving up the cost of seafood and changing how venues operate.
From reef fish pushing past $80/kg to prawns approaching $100/kg, the episode explores what these shifts mean for menus, margins, and long-term sustainability.
Beyond pricing, the conversation also touches on customer behaviour — from non-alcoholic trends to the importance of delivering a complete experience, regardless of preference.
This isn’t just about higher costs.
It’s about a changing landscape — and how operators need to adapt.
A grounded look at the pressures shaping hospitality today, and what it takes to stay ahead.