"We were living in a museum" - Sofie Muller

In this episode of Three Food Memories, you'll meet Belgian artist Sofie Muller. On Sofie's menu: a cocktail that packs a punch, a soup that makes you cry, and a dinner in the dark.

Sides include: growing up in a museum, why creating art is better than housework, and what it takes to show the ingredients of the soul. 

This episode was recorded at Fox Jensen Gallery on Gadigal land. 

Sofie's social cause is: art as a form of healing. Not a cure, but a space where pain can exist, where silence can speak, and where people may feel seen and recognised. She says "My work isn’t a statement, but an invitation: to look more slowly, to feel more honestly, and to meet ourselves and others with greater softness."

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To find out more about the project and Savva - head to threefoodmemories.com
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TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On artist Sofie Muller's menu: a cocktail that packs a punch, a soup that makes you cry, and a dinner in the dark

This episode was recorded at Fox Jensen Gallery on Gadigal land. 

If you liked this - make sure you catch the full episode, out tomorrow (and tell your friends to listen too!)

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"Sometimes I’d sleep in a train station because I'd missed the night rider" - Mike McEnearney

In this episode of Three Food Memories, you'll meet the master of hospitality  - chef Mike McEnearney. On Mike's menu: the 80s in Sydney, 90s in the UK and Europe, and a naughties sabbatical in Wales, which brought it all back home. 

Sides include: reflections on cooking for Gordan Ramsay, Damien Hirst, Neil Perry, why suits and tents go hand in hand for Mike.

Mike speaks of two social causes (and Sydney institutions) close to his heart - Two Good Co, and OzHarvest. 

This episode was recorded on Gadigal land in Mike's Kitchen By Mike restaurant (so you'll hear background noise and chatter, and the occasional toot of an impatient driver!) 

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On chef Mike McEnearney's menu: 

80s in Sydney - Noodle Soup at BBQ King and picnic goods from Cyril’s

90s in the UK - goat's cheese tortellini and suits in tents

00s sabbatical in Wales - baking bread and discovering the garden of the local “white witch”  

This episode was recorded on Gadigal land in Mike's Kitchen By Mike restaurant 

If you liked this - make sure you catch the full episode, out tomorrow (and tell your friends to listen too!)

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"Fermentation is inherent to human survival" - Kenji Morimoto 

In this episode of Three Food Memories, you'll meet the king of fermentation - Kenji Morimoto. 

On Kenji's menu is: Ozoni at New Year, Potluck at the Temple, and kimchi in Mumbai. On the side are share plates of Buddhism, what it's like being fourth-generation Japanese-American, the nuances of how intergenerational trauma plays out in food, and how you can make fruit mince pies into miso!! 

Kenji's social cause is building and maintaining community and memory through the lens of food and fermentation. You can grab his book Ferment, online or in book stores now!! 

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On fermentation king Kenji Morimoto's menu: Ozoni at New Year, Potluck at the Temple, and kimchi in Mumbai

If you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!)

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I ran away from home with a man, a very unsuitable lover who was older than I and very interesting. He was a Polish asylum seeker." - Blanche D'Alpuget

In this episode of Three Food Memories, Savva sits down with author Blanche D'Alpuget. 

On the menu is: Anzac biscuits on Sydney Harbour, satay kontol in Indonesia, and roast lamb at Buckingham Palace. On the side are reflections on sailing on the Harbour, the trick to fishing, running away from home at 17, fondest memories of Bob, meeting the Queen, a prediction about world politics, and a hot tip to relieve loneliness (and stress!).

Blanche's social cause is Inala - a Rudolf Steiner inspired disability support provider committed to providing the highest quality support and services to individuals living with disability. You can find out more here: inala.org.au

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On author Blanche D’Alpuget’s menu: 

Anzac biscuits on Sydney Harbour, satay kontol in Indonesia, and roast lamb at Buckingham Palace 

If you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!)

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I was blindfolded the whole time, and I could hear the screams of other people they were torturing." - Simon Ostrovsky

In this episode of Three Food Memories, Savva sits down with Emmy Award–winning journalist Simon Ostrovsky, who's not only investigated some of the world’s toughest stories — he’s also been investigated himself. Read: abducted and tortured.

Despite the intensity of his work, he still keeps reporting with his thoughtful demeanor and dry wit.

On Simon's menu is: Burek, homemade pasta sauce, and Frito [pron: FREE-doh] Pie alongside a side of rookie reporting amongst Putin's early years, what's the real deal with the war on Ukraine, and the joy of suddenly being able to cook for other people. 

Simon's social cause is Ukraine-based organisation, Saint Javelin, who manufacture high-quality clothing and gear in Ukraine, providing jobs, and donating proceeds to humanitarian and Ukrainian military aid efforts. 

You can find them here: saintjavelin.com

**NOTE: this episode contains some confronting material** 

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🥫On PBS journalist Simon Ostrovsky's menu: Burek, homemade pasta sauce, and Frito Pie 

If you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!) 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I remember my dad chasing a brown snake through the back yard in his underwear" - Jamie Durie 

In this episode of Three Food Memories, Savva sits down with Jamie Durie at his house in Avalon, surrounded by 50 guests (and more than 250 indoor plants). 

On the menu is tuna sashimi in Kyoto, caribou carpaccio in Hudson Bay, and risotto alla Milanese, along with fond recollections of his youth in Tom Price, his acrobatic Manpower days, fatherhood, meeting Barack Obama, working with Oprah, his landscape and furniture design, how we can all make our homes a little more environmentally friendly, as well as the moment that took him from hot pants to pot plants (which may or may not have something to do with Molly Meldrum).

Jamie's social cause is the Children's Cancer Institute, because every child should get the chance to grow up and grow old. But cancer cuts life short for hundreds of children every year. In Australia alone, every week, three young lives will be lost to the disease. For over 40 years, Children’s Cancer Institute has been researching the causes, prevention and cure of childhood cancer.

This episode is thanks to the team at Saint Cloche Atelier - saintcloche.com/pages/atelier

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On designer Jamie Durie’s menu; tuna sashimi in Kyoto, caribou carpaccio in Hudson Bay, and risotto alla Milanese

If you liked this - make sure you catch the full episode, out tomorrow! (and tell your friends to listen too!) 

This episode was recorded in front of a live audience at Jamie's house in Avalon, NSW

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On media personality Yvie Jones's menu: Pork buns, chicken noodle soup, steak and three veg, and ham, tomato and cheese sandwiches

If you like this - go back and listen to the full episode released February 14, 2022 - or just search Yvie Jones Three Food Memories!  

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🍓On politician Tanya Plibersek's menu: strudel, warm fruit from the tree, and home-made Slovenian party treats🍏

If you want to hear more of Tanya's story - listen to the full episode released November 25, 2021

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On sport's journo Andrew Webster's menu: Brazilian churrasco, king prawns, and Maggie Beer's burnt fig ice-cream. 

If you liked this, listen to the full episode released December 14, 2021

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On artist Sally Scales menu: Mum's damper, pork and plum vodka, and honey ants 

If you liked this, listen to the full episode released January 21, 2022

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🐟On playwright Melanie Tait's menu: Sardines in Lagos, Cod in the Southern Highlands, and High Tea at home. 🥪

If you liked this - listen to the full episode released August 9, 2022

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On 94-year-old Joy Jobbins' menu: all of the chips, oysters, and shandy

If you liked this - listen to the full episode March 31, 2022

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To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

🍜On actor and satirist Garry McDonald's menu: all of the Chinese meals 🥟

Listen to the full episode, released January 11, 2022

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

Coming up in Season 10...

Jamie Durie! 

Blanche D'Alpuget!

Kenji Morimoto! 

Mike McEnearney!

Sophie Muller!

plus so many more... 

make sure you like, subscribe, follow and tell ya friends to stay up to date with all the Three Food Memories action!!! 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"I didn't appreciate how strong the pull for human connection would be." - Corinne Ooms 

In this episode of Three Food Memories, you’ll meet a forager, food scientist, and the longest‑lasting female contestant on Alone Australia, who endured 70 days in the Tasmanian wilderness before tapping out. 

We should mention - she didn’t tap out because she’d run out of food, or her shelter had blown away…it was for another, far more important reason. 

On the menu is: the wallaby and fern soup that got her through 70 days in the wilderness, Scottish potato scones, and Filipino pancit, along with musings on foraging, life, losing a parent, and becoming a parent for the first time. 

Corinne's social cause is food waste and food security, because working in the food industry, she sees firsthand how much perfectly good food gets thrown out every day from farms, factories, retailers, hospitality, all the way to households! Corinne believes it is heartbreaking and there needs to be more consumer awareness and policy changes in regards to this issue. 

Some food rescue organisations to check out are: 

OzHarvest

FoodBank

This episode was recorded while Corinne was back in her childhood bedroom in Inverness, Scotland. 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On runner-up of Alone Season 3 Corinne Ooms' menu: Wallaby and fern soup, Scottish potato scones, and Filipino pancit 

If you liked this - make sure you listen to the full episode out tomorrow, and tell your friends! 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

"My sister told me that if you stare into the stereo speakers, you can see ABBA singing.  I so believed it." - Hetty Lui McKinnon 

Acclaimed cookbook author and self-confessed George Michael superfan, Hetty Lui McKinnon shares the secrets behind her new book Linger (out now!), her love of buffet restaurants, and why Chinatown feels like home no matter where you are in the world. 

Hetty’s social cause is community and connection…because everyone needs more of it, and we're more alike than we are different. 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On Hetty's menu: Sundays in Chinatown, Revolving restaurants and hotel buffets, Jin dieu - (Mum’s deep-fried glutinous rice balls)

Be sure to listen to the full episode, out tomorrow (and tell your friends)! 

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.

On this episode you'll meet comedian and former accountant cum heart attack survivor Dilruk Jayasinha. 

Over the 15 years since his first stand-up, this Sri Lankan born Aussie has become one of the country's most sought-after comedians. 

On the menu is: Sri Lankan Maccas, the concoction formerly known as Beroffee (ooh I reckon you can figure out what this is made of), and mum's parathas. 

Dilruk's social cause is “Shake it up Australia” Foundation for Parkinson’s research.

Send us a text

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas @threefoodmemories

Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance.