What if eating beef could benefit your health and the environment? In this episode, we sit down with Dean Ryan of Lake Janis Farm in Pemberton, where 100% grass-fed, grass-finished Jersey beef is grown slowly on diverse pastures in harmony with the land. Dean shares how regenerative farming boosts soil health, animal wellbeing and flavour—producing nutrient-dense beef with higher Omega-3 levels that support brain health and ageing well. We also explore his gold kiwifruit, organic avocados an...

What does it really take to get fresh food from WA growers to your dinner table? From horse-and-cart beginnings to state-of-the-art, climate-controlled trading floors, the world of fresh produce has undergone an incredible transformation — and few people have witnessed that journey more closely than Damon Watling, Director of Quality Produce International (QPI) and owner of Heavenly Strawberries. In this episode, Kate and Tracey head deep into WA’s fresh-produce supply chain to uncover the un...

FOOD TRENDS – How the Hype Shapes What We Eat Kate and Tracey are joined by PR powerhouses Pim Pattanasuk and Hannah Campbell from Media Circus Creative who live and breathe the social buzz. Together, they unpack the rise (and fall) of food trends, from viral hits like whipped coffee to the cucumber salad craze. They explore how social media fuels the hype and manipulates what's on our plates, why authenticity is winning over perfection, and how businesses can ride the wave without losi...

Episode summary Meet the next generation shaping WA’s food future. From innovative young farmers to passionate advocates and creative producers, Kate and Tracey shine a light on emerging voices bringing new energy, ideas and resilience to our local food landscape. Jake Ryan of Three Ryans Farm in Manjimup Western Australia, brings the passion, innovation, and deep-rooted values that make him essential listening for anybody curious about the future of Western Australia’s food. Returning ...

What we choose to put in our shopping baskets today shapes the future of our food — from variety and quality to health and environmental outcomes. Matthew Evans joins Kate and Tracey this week on The Curious Cooks, from Fat Pig Farm in Tasmania’s Huon Valley. What happens when a chef trades stainless steel for soil? 🌿 Matthew Evans’ story is one of transformation: from city kitchens to a thriving farm, from critic to advocate. He’s now one of Australia’s most articulate voices for regenerativ...

What does food security really mean for WA — and why should we care where our milk comes from? This week on The Curious Cooks, Kate and Tracey sit down with Sue Daubney, Managing Director of Bannister Downs Dairy, to unpack the challenges and triumphs of WA’s dairy industry. From the realities of running a family farm, to the pressures of imports from the Eastern states, Sue shares her candid thoughts on keeping milk local, sustainable and accessible. We also dive into WA’s broader food suppl...

Drowning in mixed messages about food? Dr Kyla Ringrose helps us find the joy — not the stress — in what we eat. In this episode, we chat with Dr Kyla Ringrose, paediatric dietitian and founder of Mealtime Building Blocks and Baby Mealtimes. Together we unpack the confusing world of food marketing, mixed messaging, and wellness spin. Kyla shares grounded, practical tools to help you make food choices you can feel good about — and reminds us that food should bring joy, not stress. Tune in for ...

From supermarket checkouts to farm gates, food trends to marketing spin, Kate and Tracey serve up the food conversation you didn’t know you were hungry for — honest, curious, and full of flavour. In episode one, pull up a chair and meet your hosts — two food lovers who live and breathe the industry, and can’t wait to share their passion for talking, cooking and eating with you. Kate and Tracey share their career highlights, death row meals, childhood food experiences, passion for eating and f...