Paper, Scissors, Stock.

Today, a special edition of the podcast, produced in partnership with Buy West Eat Best and the incredible Meet the Buyer Event taking place on October 20th. Over this series, we're speaking to a group of WA's most talented makers, producers and characters. In this episode, we welcome Scott Gibson from Perth Markets and Rachael Torre from Whole Food Circus for an insightful look into the world of sourcing and buying fresh, sustainable produce.

Today, we're sitting down with chef Francesco Trequattrini, one of the great minds behind Three Coins and Testun. Francesco is one of those chefs who talks about his kitchen the way people talk about family - he has a great love for those he works with. We get into what it actually means to build a team you go into war for and the years of plating, and re-plating that go into a dish that looks effortless and creative. We also get properly sidetracked into his particular grammar quirks, how he met his business partner and friend Christopher Caravella, why lifting heavy has become as much a part of his week as service, his love for science fiction, and offal as a food group. It's a wide ranging episode that we're sure you'll enjoy.

In today's episode of Paper Scissors Stock, my guest is Navarre Top, Head Chef at Double Rainbow in Northbridge, and the creative mind behind one of the most inventive menus you'll find in Perth. Today we get into the colourful and at times uncompromising career that has shaped him, what he took from his time in London and France, and what he'd do if he could open his dream venue. We also talk strongman competitions, because there's more to Navarre than what's on the plate.

In today's episode of Paper Scissors Stock, we're joined by John Codin and Phil Clark. Two people whose paths crossed eleven years ago and whose friendship quietly became something far more significant. A road trip together proved to be a turning point, setting them on a course that would lead to building first a successful wholesale business, and now a hospitality venture here in Western Australia. Today we're reflecting on that journey, what it's taken, what it's taught them and turning our attention to the current state of the dining industry in WA.

In today's episode of Paper Scissors Stock, our guest is Sam Robins, owner of Modus Coffee and Goods Bakery, and someone who has quietly built one of the most considered hospitality brands in Perth. At a time when every venue in Perth seems to be chasing the next limited release or riding the matcha wave, Modus has taken a different position - a quiet commitment to simply serving the best cup of coffee possible. We'll talk about what that philosophy means in practice. We'll also hear about a recent trip to Tasmania, what stood out on the plate, and why, after three successful coffee businesses Sam decided the next move was a bakery.

In today's episode of Paper Scissors Stock, our guest is Alex Turner — Head Chef at Kith in Nedlands. Alex's path here has taken him from washing dishes at Domaine Chandon in the Yarra Valley at sixteen, through Canada, Sweden, and most recently London — where time in a Michelin-starred kitchen gave him a firsthand look at the very real human cost that can lie behind those coveted stars. It was a subsequent role at Brunswick House that restored his faith in the industry and set him on the path back to Perth. He's been back since last September, and there is plenty in the works at Kith.

Today's guests are the duo behind one of Margaret River's most loved food stories. Rob Webster and Jess Waldron are the founders of Normal Van an American inspired burger joint that started life as a food truck in 2020 before becoming a bricks-and-mortar venue on Bussel Highway just three years later. Rob grew up in Toronto cooking in Canada's best restaurants, with time spent in Italy and London before making the move to Australia with Jess. Jess is also a small batch wine maker, running her own mimimal intervention label. After working at places like Pierro and Vasse Felix, she continues her passion for wine through Normal Van. Together they share their story behind the Van, the move to bricks-and-mortar, making everything from scratch and their passion for regenerative produce, collaboration and building energy in the Margaret River food scene.

James Cole Bowen is a chef whose career has been shaped by trust, creativity and the kitchens that backed him. James had just taken out Best Bar Dining at The Corner Dairy where he was given the reins of the menu by Tom and Sam Hart, when he made the jump to open Gibney as head chef. That win and the strong relationships built at The Corner Dairy set the tone for what came next. But the story had long history before then. James had cooked at Le Rebelle, Lulu La Delizia, and in Melbourne, but it was the time at Amusé that truly shaped the chef he is today, and we’ve loved talking to him about it in the podcast. Now part of the Kailis Group alongside George, Nina and the wider team, James has helped guide Gibney through its opening journey all the way to Restaurant of the Year, and now into its second summer.

On today's episode, we are joined by Bac Pham, the creative force behind North 54 in Leederville. After apprenticeships at Crown and stints across Perth hotspots like Petition, Besk and Vinotto, Bac launched North 54 as a pop-up series in late 2023 with mate Drew Dawson. What started at Arrival Hall evolved through venues like The Doubleview Bowling Club into a permanent spot serving tight, nostalgic Vietnamese-inspired bahn mi and noodle bowls with Northern flavours and Thai twists.

Today's guest is a chef who proves that great food doesn't have to live behind white tablecloths. Jacob D'Vauz is chef-owner of Special Delivery and Magnolia BBQ. He has cooked at Rockpool, Madalena's and even for Sir Paul Mcartney, but a defining moment came when he took over the kitchen at the Doubleview Bowling Club. Burntout from working three jobs seven days a week, Jacob stepped back from big kitchens to focus on creativity, family and accessibility. What followed were packed-out dinner services that rewrote the rules of bowls club dining. Now that ethos lives on through Magnolia BBQ - a pop-up at Modus Coffee in Victoria Park, alongside his role overseeing the menu at Elgin Wine Bar in Ho Chi Minh City in Vietnam. This is Jacob D'Vauz and the story of cooking with culture, care and purpose.

In the studio today is Lachie Bisset, one half of the visionary team behind Perth's iconic North St Store, Wards Dining, Little Loaf and a growing bakery empire dedicated to making exceptional food accessible to all. Partnering with Craig, Lachie has built a community-focused brand with their venues serving as beloved hubs for their legendary baked goods and unpretentious, high-quality fare. We explore Lachie's unique approach to what makes great hospitality and talk about his early love for food and all that's wholesome.

In this episode, we're joined by Sophie Johnston, sommelier at the State Buildings, whose journey into hospitality is as vibrant as the wine she champions. Originally studying architecture, Sophie pivoted to hospitality, honing her barista skills in London and New York before returning to Perth to open Daphne Cafe. She then went on to restaurant service where her passion for unique wines flourished. Now working with WA Good Food Guide Wine Awards Co-Chair Emma Farrelly across State Building's venues, Sophie brings her expertise and love for wine to elevate Perth's dining scene.

In this episode, we sit down with Pieter Lottering, the new owner of Harvey Cheese, who traded mining for cheesemaking two years ago. Since taking the helm, Pieter has elevated the legacy of founders Robert and Penny St Duke, who began crafting small-batch cheeses in 2002. We explore Pieter’s passion for local, high-quality WA cheese and Ha Ve’s plans for a new outpost.

In this episode, we sit down with Alex Gonzalez, one half of the passionate duo behind La Tortilla. He shares how the time-honored technique of nixtamalisation—cooking maize with lime or ash—unlocks the true health benefits of corn and the digestibility of tortillas. Alex also shares some handy tips on how to best use tortillas across a range of cooking techniques and his personal favourite way to use this versatile weapon in the kitchen.

In this episode, we sit down with Rene Breuer from Jingili Olive Oil, one of Australia’s largest olive oil producers, commanding 2.5% of the nation’s market. From humble beginnings in 1999, Jingili has grown into a powerhouse with two sprawling groves. We dive into the artistry of blending different varieties to create Jingili’s award-winning Extra Virgin Olive Oil. Rene will share the secrets of their “Tree to Table” philosophy, from on-site cold-pressing to their meticulous small-batch Reserve Parcel selection. This is a rich conversation about tradition, innovation, and the pursuit of liquid gold!

In this delicious episode, we sit down with Clement, the passionate French chef behind L’Atelier Gourmet Foods. Clement is a rising star in artisanal charcuterie who fell in love with Australia on a working holiday visa from Versailles. On this episode he shares his journey of turning a side hustle into a thriving business.

On this episode, we sit down with Australian cricketing legend Adam Gilchrist and his wife Mel to explore their new passion project: El Arquero - a small-batch, artisanal tequila. We dive into the dynamic of working together as a married couple, their journey so far working on this super premium product and how they’ve found working with the hospitality industry to introduce their range. This is a spirited chat about family, tradition, taste, and tequila!

In this episode, we sit down with David Moulton, Chief of Winemaking and Viticulture at Cape Mentelle, one of Margaret River’s pioneering wineries. With a career that began in vineyards at 18, David has shaped Cape Mentelle’s legacy since 2014, building on the vision of founder David Hohnen. We’ll dive into the evolution of the vineyard, Dave’s top picks in his charming hometown of Cowaramup and their exciting participation in Pair’d Margaret River this year at both the Grand Tasting and the exclusive International Cabernet Tasting at Cape Mentelle.

From his childhood on Western Australian beaches to washing dishes in City Beach and mastering the art of wood-fired cooking, Dave Pynt has carved a fiery path through the culinary world. After honing his skills under luminaries like René Redzepi, Tetsuya Wakuda, and Fergus Henderson—and engineering his own DIY BBQ—he went on to ignite his own flame with Burnt Ends in Singapore, a modern Australian barbecue hotspot renowned for its custom-built wood-fired oven and daily-changing menus. We talk about his recently released cookbook, which dives deep into the techniques and stories behind the smoke, and what it’s been like to build one of Singapore’s most exciting dining destinations.

In this episode, we are joined by Alex Cartlon—a seasoned journalist with nearly two decades of experience and one of our favourite writers at WA Good Food Guide. She’s the Oceania Academy Chair for the World’s 50 Best Restaurants, overseeing the voting process for Australia, New Zealand and the Pacific Islands and brings a wealth of experience to the guide in WA. In our discussion, Alex shares her top picks from the newly released World’s 50 Best Restaurants list and we talk about what she believes is the magic ingredient to exceptional service as well as so much more.