Every Bite

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The taste of place — Australian native ingredients

July 03, 2026

What characterises Australian food? We're a nation adept at making first-rate versions of food drawn from all corners of the globe, but our palates are less familiar with the foods of our own backyard. For millennia, Aboriginal and Torres Strait Islander people have cultivated and enjoyed uniquely Australian foods. So, why are these ingredients still so hard to find on supermarket shelves?Guests: Mark Olive, Bundjalung man, ambassador chef at MiddenNornie Bero, Torres Strait Islander, chef an...

Half an onion — The singular pleasure of cooking alone

June 26, 2026

Melt some butter in a hot pan, throw in a handful of diced onions and suddenly — even if it's a meal just for you — you are cooking. When you don't have a family to feed or anyone to impress, it's never been easier to buy a single meal from the frozen food section of your supermarket or order one on an app. But what might we deny ourselves by making those choices? In this second episode on solo dining, we explore the joys and practicalities of cooking for one.Guests: Eric Kim, food columnist ...

Table for one — The singular pleasure of eating alone

June 19, 2026

Cooking and eating are often characterised as communal activities. To some, the idea of cooking or eating alone conjures images of loneliness, isolation — perhaps even wasted time. Whether you've chosen a solitary life, are yet to settle down, or find yourself living alone in later life, our guests today insist that cooking for oneself can be a powerful act of self-care.Guests: Kate Legge, journalist, novelist and author of Delicious: Stories of Cooking, Love and FriendshipSigne Johansen, coo...