HeyJaredEvery Bite
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it.
- Indexed episodes, last 90 days
- 9
- Latest publication
- Sep 4, 2026
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- Earliest in this view
- Jul 10, 2026
Latest episodes
Keep it simple with Yotam Ottolenghi (opens the original)
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Yotam Ottolenghi, the man who inspired a generation of cooks to seek out obscure ingredients and commit to hours of prep time, has a new mantra: embrace the shortcut. While he once believed the flavourful fruits of his kitchen labour were their own reward, Yotam says his primary concern these days is: 'Will someone actually cook this?' He preached this gospel in his 2018 cookbook Simple. But, he says, food and cooking have changed a lot since then. In Simple Too, he refines that approach. Guests
Trust your gut — How to feed your 'second brain' (opens the original)
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Trillions of micro-organisms are living inside you right now. For the most part, these microbes are working for us, breaking down food and producing chemicals that keep us healthy. They also train our immune system, and scientists now wonder if they influence our mood and behaviour. So which foods keep us and our microbes healthy? We have had a 'gut feeling' about those foods for millennia, but today's mod cons may be standing between you and a healthy gut. Guests: Paul Froomes , gastroenterolog
Waste not — The art of using everything (opens the original)
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Every year, Australia wastes around 7.6 million tonnes of food at a cost of more than $36 billion, adding thousands of dollars to the average household budget. In this episode, we explore creative solutions to this urgent problem. Food loss and food waste occur at every stage of the supply chain, from paddock to plate. So, where does the greatest loss occur, and how can we all help prevent it? Guests: Simon Lockrey , Professor at RMIT University's School of Design and REDUCE Program Leader at En
A feast for the senses — Taste beyond the tongue (opens the original)
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Guest presenter Matt Preston and three-Michelin-starred chef Kyle Connaughton of SingleThread consider how weather conditions, flowers in the room, colours on the plate, and even the plate itself can enhance the dining experience. Some of these phenomena are well documented by science, as Barry C. Smith, founding director of the Centre for the Study of the Senses at the University of London, explains. Guests: Kyle Connaughton, chef and co-owner of SingleThread , awarded three Michelin stars and
Wildflower power – Bringing petals to your pantry (opens the original)
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As ABC Radio National prepares to crown Australia's most amazing wildflower for National Science Week, guest host Matt Preston is on the hunt for Australia's most DELICIOUS wildflower. From flavouring cordials with sweet nectar to foraging for exotic blooms to turn into fritters, flowers are an untapped culinary resource. But as our guests explain, when it comes to sourcing native flowers, it's important to tread lightly. Guests: Mindy Woods , Bundjalung chef and native food expert Clarence Sloc
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