The Culinary Passport
New podcast series featuring Australian chefs working around the world

FoodRadio has launched a new podcast series — The Culinary Passport.

It features Australian chefs and other foodservice professionals who are working around the world and chronicles their culinary journeys.

The series opener features Scott Hallsworth who originally hails from the west Australian town of Collie and began his career at the Lord Forest Hotel in Bunbury.

LISTEN: Episode 1: Scott Hallsworth

Since that day back in 1991 Scott has worked all over the world and currently makes his home in London, where he owns The Freak Scene restaurant in Parsons Green in partnership with UK-based Australian comedian and TV presenter Adam Hills.

His long career has been something of a roller coaster with highs and lows, and his story is a ‘must listen’ for any young chef  who would like to ply their skills overseas.

During his apprenticeship back in the 1990s Scott got the chance to work in Singapore and that’s where his fascination with oriental cuisine began.

“I think everyone who is going to get into cooking should do a proper apprenticeship,” he tells the podcast, “but the mystery of the orient, the flavours, the umami, the boldness, the balance, the acid … it was so intriguing and still is to this day.”

After stints in Canada and France Scott headed to London for the first time and as he puts it “wandered into Nobu Park Lane” where he worked his way up to head chef and stayed for six years.

Then it was back to Australia where he launched Nobu at Crown in Melbourne, but the buzz of the British capital was in his blood and he returned there to launch Kurobuta which became a successful chain.

Check out the Culinary Passport podcast on FoodRadio to find out why he eventually lost the business before bouncing back and then getting hit by the Covid pandemic.

It’s a story of determination which anyone — in any business — can learn from.

Young Perth chef with an eye for Michelin Stars

The second chef featured in the series is Brayden Davies who also comes from Western Australia.

His career began in the beachside suburb of Hillarys in Perth at the age of 14 washing dishes.

Now in his mid 20s, Brayden is currently Sous Chef at The Angel at Hetton in Skipton, the gateway to the famous Yorkshire Dales.

LISTEN: Episode 2: Brayden Davies

The Angel is a one star Michelin restaurant widely regarded as the UK’s original gastropub. 

Brayden tells the podcast his dream is to one day own his own Michelin star restaurant, and that’s what he’s working towards.

His fascination with the French originated accolade goes back to the trip he made to Dublin at the age of 17 when he shelled out his own hard earned cash to eat at a one Michelin star restaurant.

“When the staff there realised I was a chef they sent out all sorts of bits and pieces for me to try and it was an amazing experience,” he tells the podcast. “I can still remember what I ate.”

Before heading to the UK Brayden worked at Clarke's in North Beach in Perth and credits the owner — Stephen Clarke — for giving him the best training an ambitious young chef  could ask for.

Clarkes, the multi-award winning family run restaurant, finally closed its doors in 2022 after almost 20 years, but not before Brendon had the chance to go back.

Coming next in The Culinary Passport series

Coming next in the series are two more Australian chefs who call London home.

Roy Ner is well known in Australia having launched Aria and Nour in Sydney, and Za Za Ta in Brisbane.

Now he’s involved in his first venture in Britain, Jeru in Mayfair.

Jeru means old city, and the design of this restaurant has made headlines and provides diners with a chic Middle East fusion experience.

Roy tells the podcast the Covid lockdown meant he had to oversee much of the development of Jeru from Australia.

Not far away is another building which has been transformed with an Australian chef at the helm.

Manzi’s in Soho is a fish restaurant with a “side of playful escapism”. Those are the words of David Stevens, group executive chef with owner The Wolseley Hospitality Group.

He began his culinary journey in Brisbane as a pastry chef, but headed for Europe in the 1990s and has never looked back.

Follow the series on Soundcloud or subscribe on either Apple or Google podcast services by searching “FoodRadio”

And if you have a good story to tell, or know about an Australian foodservice professional  working overseas, please get in touch with Lindsay Yeomans below.