Sal is back! Sitting on the deck drinking a beer from lockdown, we talk what we are cooking in lockdown, Sal having time to write her cookbook (anyone interested in paying for an advanced copy), my strange dietary changes and what we should have growing in the garden

As part of James Street's Food and Wine Trail, Beeso had a chat to Marie-Louise Theile from The James St Initiative and sakè expert Ioanna Morelli before her sold out degustation matching food to sakè at Harveys. We also talked a little whisky, Japanese food and cheese making. The Food and Wine Trail starts today, get more info here.  Also check out the book on eating in Japan, Rice, Noodle Fish that Ioanna contributed to, you can get it at Scrumptious Reads.

Sal jumps back on the pod to talk about shepard's pie, Beeso's new oven and living where there are actual seasons

Beeso talks to his second beekeeper in a row, this time urban beekeeping legend Mitch about his new beekeeping round the world odyssey, urban beekeeping in Canberra, tradition vs technology, herding elephants with bees and hallucinogenic honey. 

I talk with my beekeeping mentor Brad the Bee Man about leaving the large processors, semi commercial beekeeping and all the things I am doing wrong

Lachlan from Brisbane's best bakery, Flour and Chocolate drops in bearing gifts to talk all things baking, his origin story, working long hours and much more. Cheeeeesy is recorded at and supported by Scrumptious Reads, the best place to buy cookbooks, books and magazines about food and home of the mighty Cookbook Club

Therese Piper comes on to discuss why, after knowing beeso for almost a decade, he still can't grow finger limes.

Annabelle, author of Three Wise Women, rejoins Beeso to talk lost youth, living abroad, cookbooks, cake shops and waffles.

Anne Giacomantonio, @scrumptiousreads and @danielledixon come in to talk about Cook Book Club!

Before Christmas Danielle and PJ came in for a chat about all things food at the time of year.

Beeso is joined for a quick chat by Pj McMillan from Tinderbox kitchen and we talk about growing up in NZ and England and how that shaped his food tastes, how to do proper pizza bases and cooking for people with dietary requirements.

Sal jumps in before her shift cheffing at a pub to talk to Ben from Gerards about doing recipes, working with out of town staff before wandering off and Ben and I talk charcuterie, pickled veg, changing diet, bland food at home, the ULTIMATE MASHED POTATO, risotto and just food, food, food.

Stacy the Sponsor returns! And with him comes Brett from Soumah wines to talk wine, taking risks, climate change, windows of opportunity and smallgoods. If you like wine, you'll like this one! I'd like to thank our sponsors, Fat Grape and Scrumptious Reads. Not only does Scrumptious Reads provide us with somewhere to record it's also the best place to drop large amounts of the folding stuff on interesting cook books and books talking about food, drink and just eating generally. Fat Grape is an online wine store selling interesting wines you will not find at your local chain bottle shop. We talk about a different wine every week, but don't trust my palate, hit Stacy up at FatGrape.com.au to get the best wine for you. Finally you can support the show by going to Beesopods.thetshirtmill.com.au and buy a cheeeeesy shirt. Enjoy the pod

This week Julie, the voice you always hear on the fringes of the podcast off mic, finally sits down and chats all things food, particularly asian food, cook books and barefoot running. I'd like to thank our sponsors, Fat Grape and Scrumptious Reads. Not only does Scrumptious Reads provide us with somewhere to record it's also the best place to drop large amounts of the folding stuff on interesting cook books and books talking about food, drink and just eating generally. Fat Grape is an online wine store selling interesting wines you will not find at your local chain bottle shop. We talk about a different wine every week, but don't trust my palate, hit Stacy up at FatGrape.com.au to get the best wine for you. Finally you can support the show by going to Beesopods.thetshirtmill.com.au and buy a cheesy shirt. Enjoy the pod

Beeso goes and visits Sarah from Emile and Solange, a new french cheese shop in Albion. Considering the beautiful cheese in front of me i'm amazed I managed to say anything. I'd like to thank our sponsors, Fat Grape and Scrumptious Reads. Not only does Scrumptious Reads provide us with somewhere to record it's also the best place to drop large amounts of the folding stuff on interesting cook books and books talking about food, drink and just eating generally. Fat Grape is an online wine store selling interesting wines you will not find at your local chain bottle shop. We talk about a different wine every week, but don't trust my palate, hit Stacy up at FatGrape.com.au to get the best wine for you. Finally you can support the show by going to Beesopods.thetshirtmill.com.au and buy a cheesy shirt. Enjoy the pod

This week Beeso eats cake, listens to Annabelle talk about cake and somewhere in there, we talk about other things, but all i could think about was cake. I'd like to thank our sponsors, Fat Grape and Scrumptious Reads. Not only does Scrumptious Reads provide us with somewhere to record it's also the best place to drop large amounts of the folding stuff on interesting cook books and books talking about food, drink and just eating generally. Fat Grape is an online wine store selling interesting wines you will not find at your local chain bottle shop. We talk about a different wine every week, but don't trust my palate, hit Stacy up at Fat Grape dot com dot au to get the best wine for you. Finally you can support the show by going to Beesopods.thetshirtmill.com.au and buy a cheesy shirt. Enjoy the pod

Sal Returns!

Stacey returns to Cheeeeesy to talk QLD wines and answer all the questions Beeso didn't get to ask last time.

Beeso is joined by @sourdoughbaker, Warwick Quinton to talk (answer Beeso's questions) about all things baking, ovens and sourdough. As always, recorded and sponsored by Scrumptious Reads, Australia'a best place to buy food books and magazines and Fat Grape wines, the best place to buy interesting wines online.

This week Beeso is joined by the lovely Taya Meeikeaw to talk her potential asian version of four ingredients, 10 ingredients (maybe), her cooking school and restaurant, friends lifting their game when you come for dinner, comfort food, congee, close to date cheese, no recipe cooking, stir fry and laughing at Beeso about fried rice. As always, recorded and sponsored by Scrumptious Reads, Australia'a best place to buy food books and magazines and Fat Grape wines, the best place to buy interesting wines online.

Beeso is joined by Michelle Mascher of Ugly Duck Preserves to talk food waste, making jam, public growing of fruit trees, tradition german sam life, measuring and who really does it and Beeso get constantly distracted by eating jam. As always, recorded and sponsored by Scrumptious Reads, Australia'a best place to buy food books and magazines and Fat Grape wines, the best place to buy interesting wines online.

Best to eat before you listen to this one. As always, recorded and sponsored by Scrumptious Reads, Australia'a best place to buy food books and magazines.

Chef Danielle Dixon rejoins the show to talk about getting sick as soon as you take holidays, farewelling favourite restaurants, executive chefs vs head chef, menu input, cookbook club and Thermomix vs Kitchenmaid vs Kenwood. As always, recorded and sponsored by Scrumptious Reads, Australia'a best place to buy food books and magazines. Cheeeeesy is also sponsored by online wine retailer Fat Grape. This week we drank an excellent Dodgy Brothers.

Beeso is joined by Alana Sapwell of Drinks with Chefs and GOMA to talk about eating too many figs while back packing, free wine, Brisbane's new cheese restaurant, deep fried brocolli, Eco Botanica's instagram feed and eating the rider. As always, recorded and sponsored by Scrumptious Reads, Australia'a best place to buy food books and magazines. This week we talk about the new series Julie is running, the Cookbook Book Club, where you get to eat the book while chatting about it!

Beeso is joined by champagne expert Amanda Reboul to talk about all things champagne, whether having a strict set of rules around wine allows artistry, truffles, public grown food and Amanda's cool champagne festival.

Beeso is joined by Shirley from Hand Sourced and to talk about good chickens, Beeso's orchard and killing fruit trees, we eat some awesome thai chicken salad, talk about Cordie not being able to drink much wine anymore and Beeso rants about beef broth (it's fucking stock!)

Beeso is joined by writer Melinda Halloran to talk free wine and Beeso's inability to control his intake, worms as flat pets, bring us your green paw paw, Uber, bamboo bikes, Gerards experimentation, chickens and the internet is a black hole. As always, recorded and sponsored by Scrumptious Reads, Australia'a best place to buy food books and magazines. You can find the wines we talk about at Fat Grape

Beeso sits down with Cheeeesy's sponsor, wine guru Stacey Holmes from La Reserve and Fat Grape and gets to ask all the dumb questions he has about wine, growing, drinking, provenance, climate change, cheap reds and sourcing Lantanaland some good vines. Go and buy some wines from Fat Grape and help the pod out. As always, recorded and sponsored by Scrumptious Reads, Australia'a best place to buy food books and magazines.

This week Beeso was joined by Greek Thermomix masters Sia & Chrystella who have written a great little cookbook.They brought in a heap of treats that went great with our Soumah Sauvignon Blanc 2014. Check them out on FB and buy their book Mezze. As always, Cheeeeesy is recorded at and sponsored by Scrumptious Reads

This week, while Sal slaved away in a kitchen, Beeso had a quick chat with Mike from Marchetti Cafe about getting inspiration from small food cafe's in Europe while buying glasses, keeping bees on a roof, fruit trees, sous vide and wine. As always, sponsored by Scrumptiuos Reads. Check out the cool wine mag Alquime. To call it a mag is a bit of a disservice, it is like a guided tour through what is cool in wine. Ask Julie for a copy.

This week, Sal skypes in to talk to Sonia Jefferies from publisher Books at Manic to talk food publishing, food foraging, guinea fowl, staff dinners, riding bikes, cooking for kids and eggs for dinner. Cheeeeesy is sponsored by Scrumptious reads and the wine of the week is Soumah!

Beeso is joined by Ben to talk about how we all need more Sal on the podcast, drinking wine at 8am, Beeso's fondness for cheap wine, the lack of craft beer and wine shops in Beenleigh, tropical cherries, QLD's lockout laws and government departments and ALL CHEFS HATE BREAKFAST. Sal then jumps on for a bit to test out the tech, before the string and tin can at Lantanaland gives out. Go and check out all the cool classes coming up at Scrumptious Reads. Cheeeesy is sponsored by LES VIGNERONS DE SAINT-POURÇAIN a french boutique wine with one of the coolest labels out there. Every year they get a new cartoonist to design that vintage's label.

Beeso is joined by Sophie Munns to talk all things seeds, as well as native foods, cooking as part of education and the importance of biodiversity. This weeks book from our sponsor Scrumptious Reads is Ancient Grains for Modern Meals. Go see Julie and buy it. Sophie is running heap of workshops coming up, check out her website for more

Cheeeeesy is sponsored by Scrumptious Reads. This week we look at Whisky Opus a fantastic resource for whisky nerds.

This week a full cast sees Danielle Dixon from Bucci, All Grown Up Morag, Julie from Scrumptious Reads and Ben from Gerards Bistro join Sal and Beeso to talk goose, restaurant menus, BBQs, secrets of reality cooking TV and our traditional nightmare eating out stories.

Sal and Beeso are joined this week by Theo Levonis, formerly of Poppy Cakes, now writing the food blog The Bakers Door. We talk about Theo's food trip to New York and Boston, food trends, crab in a plastic bag, training staff and whether Beeso is still bitter about the mashed potato comp. Cheeeeesy is recorded at Scrumptious Reads, where you can buy rare books like Fire from Christine Mansfield. Out of print, signed copies!

This week is all about mash potato, but we also talk to Zane Hacker of the Australian Antarctic Program about cooking when you can only do the shopping once a year. Recorded at and sponsored by Scrumptious Reads

This week Sal and Beeso are joined by Mzz Morag to talk about Xmas potatoes and other christmas traditions, food reviewing and writing a review vs an academic paper, whether or not reviewers should be able to fully let loose on bad food, the lack of wine in the ABC radio studios, Morag and Beeso's indifference to fine seafood, child torture through diets, before the ultimate mashed potato cooking challenge was issued and all else was forgotten. This weeks show was recorded at and sponsored by Scrumptious Reads, the place to get all cool cooking and food related literature.

Sal and Beeso are joined by renowned chef Ben Williamson for a in house pod at Scrumptious Reads to talk about deconstructed food, how close to real life Whites is, fear of flying, designing a new desert menu, potatoes at Xmas (again), yum cha and faces on biscuits. Many, many thanks to Julie for having us and giving me whisky.

Sal returns from being away, we talk noodle markets, listeners getting married and more roasts on bread. Buy our t-shirt here

Sal and Beeso reunite after what seems like an age, only because Beeso accidentally deleted the last show. Chat includes classic Jamie Oliver cooking, roasting meat on bread, Munchies on twitter, cooking as a reward, constipated babies, dried fruit, fried fish roe, cooking disasters and luverly legs. Go buy some cool furniture from Sal at Big Vintage

Sal and Beeso sit down and chat carrot cakes, Sal's pecan food memories, the decision making of a three year old on what is a treat, sourdough failures, poaching duck eggs, pine nut trees, cows and cidery white wine

Sal eats lunch all day, the goes on a Girls Gone Wild bus trip for a 50th birthday celebration, Beeso tries to remember what he had for breakfast. Go and learn to upcycle at Big Vintage

Sal and Beeso discuss bamboo groves and bamboo shoots, catering out West, mayonnaise, tapas for lots of people and saving the fat.

Sal and Beeso discuss lighting a fire in QLD for warmth, Pete Evans collaboration with Harper Lee, chefs as rock stars, cheating at catering and Sal's obsession with reality TV

Sal comes back from a trim around Japan and Noosa Food and Wine and Beeso sits there and salivates over her stories Cheeeeesy is sponsored by Big Vintage, sustainable vintage furniture. Our theme music is by Ozi Batla, go buy his stuff or buy a T-shirt

Sal and Beeso talk about dieting and exercise and sports nutrition for high paid athletes, Besso eating out, being scared of the new mic and Sal's terrible, terrible taste in TV. Check out the Oatmeal's cartoon on running and diet here.

This week Sal and Beeso talk about vodka water, Beeso's cow, Food Connect's 10th birthday, Borrowdale Free Range pork (sponsor) and our various medical ailments.

With Sal moving into her alpine mansion, Beeso sat down with chef Rory Doyle to talk about his new Red Robin food truck at the back of Southside Tea Room. We also chatted about good cheap eating out in Brisbane, Beeso's oven and cows, cooking in a van and beer.

This week Sal and I talk about Smallgoods scares, beef stew, raw milk and Beeso missing milking his cows, duck fat, cauliflower cooking, japanese pancakes and Food Connect's 10th birthday

This week Sal and I talk about Xmas lunches, oysters, buying too much food when catering for large groups, fresh spring rolls, Beeso's dwindling sour cream addiction, Sal's new Saleo diet, eating soup when its hot and how quick grass grows (seriously)

In this pre xmas episode Sal and I meet up at Big Vintage with the crew behind Food Connect for a chat about all things xmas and other ramblings.

We talk about my dislike of chutney and stir fry, drive thru take away food options, Sal going to the Adam Liaw book launch, her breakfast club and we troll Dr Yobbo about beer.

Sal and I get back together to talk about garlic, how much butter and oil you should use in cooking (lots), the ongoing saga of my gas oven and how male chefs should not be dicks when it comes to women in the kitchen. links Get cool vintage furniture follow @bigvintage The cool kid doing all the cooking we talked about, follow @kathrose1 on twitter

@dryobbo was in town so we went to a pub and talked about (and maybe drank a little) beer. We may have discussed food and architecture as well, I'm not sure.

Sal goes to Pro Blogger, gun catering, aldi cheese, wine again, yakatori, beef cheeks in cow, breakfast and master stock.

Sal and Beeso talk about whether Sal can really be a great cook if she has no butter in the freezer, Beeso's ongoing battle to get his cool green oven converted for bottled gas and cooking on a stove with one working burner. We also discuss how cool our theme music by OziBatla is, go buy some of his stuff

Sal and Beeso have a chat about ovens, Beeso never eating out again, Esquire, noodle markets and Beeso's self pity.

One of the pods we recorded around the time the twins were born. No idea what we talked about.

After a very long break, Sal and Beeso talk about bacon, vegetarian cooking and how Beeso is coping cooking for one, Sal's having her dad shout dinner and bad opening nights

We talk pigs (surprise), coriander, cooking new things, Sals seafood xmas and cooking for Falls Festival and airport food service.

On Cheeeeesy this week, Sal goes back to catering for someone else, we try a mystery blue cheese and talk about milk, fruit trees in the back yard, my mint dip and taste in food Tune by Ozi Batla, who is awesome

We offend our listeners straight up, cauliflower in batter, slow cooked pork shanks, brie on turkey sandwiches, raising geese to eat, xmas lunch and the role of salad, leftovers, fondue, ginger marmalade and the best roast potatoes.

Sal and I talk about here night as a Gin judge, bacon trials, cooking with other cooks and my attempts to start cooking new things.

This week Sal is back from eating Japan out of house and home, so we talk about giving cookbooks as gifts, pigs and bacon. And Japanese food. Just a little bit.

With Sal still jet setting through Japan, i decided to go to a pub to talk to Keira McIntosh​ and Rory Doyle about, well, pubs, and also fine dining and country living. Sound is a little uneven, maybe due to the consumption of beer.

With Sal in Japan sampling all their culinary goodies, guest host Birmo stepped in to talk about the restaurant industry in Brisbane, having your own beer named after you, lactose free cheese, the publishing industry and of course, pork belly.​ Awesome theme music as always by Ozi Batla, go buy his stuff​. Subscribe to the podcast here and rate us there if you have the time.​

While Sal packs to go to Japan, we talk about sausages, favourite cookbooks, catering vs cooking and mashed potato is this super quick, on the run Cheeeeesycast Theme music by the awesome OziBatla