Paper, Scissors, Stock.

The innovative mind behind the much loved Peggy’s and Lola’s in Fremantle joined us on the podcast today. We chatted golf, learning from mistakes,  cheap and cheerful Chinese, family rituals and the power of creative collaboration in partnerships. Let’s get cracking with chef and operator Harry Peasnell.

Today we caught up with Jay Albany, founder and fearless leader of West Australian regenerative farming company  Dirty Clean Food . We talked about Jay’s career from start-ups, to Wall Street, to now working closely with farmers and innovative soil practices from Manjimup to Magaret River way up to the north of our beautiful State.  Dirty Clean Food  provides the highest quality of regenerative fa...

In this episode we caught up with Jerry Fraser, the undisputed oyster king of Western Australia. We've long admired Jerry's commitment to the West Australian hospitality industry and his deep appreciation of provenance, produce and people. We were lucky enough to find out just how many oysters he's shucked over the last forty years (a lot!), growing up in the mountains of Peru and his naughty Engl...

Today we caught up with Chris Caravella from Testun and THREE COINS TRATTORIA. Chris is one of the industy's most innovative, quirky and fun hospitality operators in Perth. We talked about his vision for Testun and Three Coins, how he enjoys spending his time when he's not at work, and much more.

On today’s episode of Paper, Scissors, Stock we are joined by Howard Park’s Chief Winemaker, Nic Bowen. Nic talks to his childhood living in the Great Southern, and his former life as professional triathlete. Nic delves into his very personal journey in the world of winemaking and the evolution of the Howard Park brand.   This episode was sponsored by Howard Park's Jeté sparkling collection, which...

Joining us today is Justin Scarvaci, Executive Chef of Vinotto and 2024 WAGFG New Restaurant of the Year, Yiamas. Justin shared with us his story from growing up in Kalgoorlie to working in Michelin star restaurants in London and back to Perth where he discovered his love for the 80km run.

Today we are joined by Ben Wood, Bar Manager of The Corner Dairy and panellist for the 2024 WAGFG Wine Awards & Festival. We had a deep, honest, and thoughtful conversation around growing up in Dubbo and his relationship with alcohol.  He shared his personal journey to come at peace with his new life in Perth and the venues that continue to inspire him.

Today, we went back in time with Chef Melissa Palinkas from Young George and Ethos Deli + Dining Room and did a deep dive on movies of the 90s, being in the right place at the right time, career mentors and spoke to her efforts in supporting small producers. 

Today we catch up with much loved butcher and member of the Northbidge Community, David Torre. We heard the incredible story of the establishment of Torre Butchers, the importance of family to David and spoke to the crucial aspect of culture within a business.  

On today’s episode of our WAGFG Podcast, Paper, Scissors Stock, we sat down with the State Buildings Director of Wine and Beverages, Emma Farrelly.   Emma reflects on the evolution of the sommelier gender balance, juggling long work hours with motherhood and explores what separates the art of hospitality to service. The chat is warm, insightful and populated with little gems that the industry and...

Today on Paper, Scissors, Stock, we sat down with butcher turned restaurateur, Gavin Olsen of Olsen Butchers and Nextdoor. Gavin shared tales of his childhood spent growing up in the Perth Hills and in the family butcher business, falling in love with the hospitality industry, putting out (actual) fires, and finding his dream chef.

Today we caught up with the formidable Blaze Young from Nieuw Ruin and Edward & Idas. We chatted about her mentors and the part that they've played in her career, her pragmatic approach to life, and the double-edged sword of having an unrelenting drive for success.

In this week's episode, we catch up with West Australian pasta master Paul ('Sal') Salmeri, owner of Sal’s Pasta Deli in Cottesloe. Sal chats about his time in the Navy,  moving to experience culinary school in Florence and shares the lessons that can be derived from leading with a positive attitude.   

In our second episode, we catch up with Sofika Bolton, Chef at Sonny's Bar in Mount Hawthorn. Sofika chatted about her career which started by washing dishes, her prep list for her day-off and her musical background.

For our first episode, we sat down for an in-depth chat with Joel Valvasori , the chef behind Perth’s Lulu La Delizia . Joel candidly shares his personal evolution as a chef and business owner, riding the trials and tribulations of perfectionism and the importance of balance and intent outside the restaurant.