Wild Plate

Kicking off the returb with Three Blue Ducks' Mark LaBrooy, chef, spearo, hunter, and the man behind the newest (and only) wild game pizzeria in town - Barney’s Pizza. We get into wild game, butchery, opening a venue from scratch, and what it takes to build something real in the food world. If you care about cooking, craft, or stories from the land… you’re going to love this one.

Chef David Moyle is known for letting fire, smoke, and the ocean guide his cooking. In this episode of The Wild Plate Podcast , we sit down to explore the philosophy behind his food, the draw of simplicity, the power of the elements, and why cooking outdoors keeps us honest. From his early days in Victoria to his time at the helm of Franklin, David shares what it means to connect deeply to place,...

In this episode of The Wild Plate Podcast we sit down with Michael Granger, father, bowhunter, and self-taught expert from Apex Hunting. Michael’s story is anything but straight. From pig hunting as a kid to years in the military, to working himself nearly to collapse, he’s taken the long road toward purpose. Now? He tunes bows for hunters across the country and raises two wild boys with grit and...

This is the very first episode of The Wild Plate Files — the storytelling companion to our interview episodes. In this series, we dive deep into the histories, legends, and overlooked stories that shape Australia’s wild places and wild food. In this episode, we trace the fascinating origins of deer in Australia. From colonial ambitions to royal gifts, we follow the six species of deer introduced t...

In this first episode of The Wild Plate Podcast, Sam speaks with chef and hunter Ross O'Meara. From growing up a RAAF kid to breaking down wild game with respect and skill, Ross shares his philosophy on ethical meat, food values, and raising the next generation to appreciate where food comes from. Recorded virtually from Victoria and Canberra. *Bit of a bonus question snuck into the end. Listen th...