Episodes

  • Episode 12: Dehne Bingham - Smithburg - From 100 Flights a Year to One Perfect Cheeseburger

    Episode 12: Dehne Bingham - Smithburg - From 100 Flights a Year to One Perfect Cheeseburger
    Mar 17 2026
    Smithburg isn't just a burger joint; it's a masterclass in resilience, reinvention, and the kind of operational honesty that prioritises substance over ego. In this episode of The Ingredients Podcast, Shaun sits down with Dehne Bingham, founder of Smithburg, inside the South Melbourne market venue that's become one of Melbourne's most compelling American diner experiences. Dehne shares his remarkable journey from flying 100 times a year across North America as a commercial manager for A&W Canada, managing $300 million in supply chain spend, to opening a plant-based restaurant that didn't work, to building the burger brand that finally did. The conversation dives deep into what it really takes to pivot without losing everything: why Marco, his plant-based diner, was the best university project that never made commercial sense, how he rebranded an entire restaurant in five days for $30,000, why he refused to raise capital and dilute ownership when the business was struggling, and how his memories of eating at dive bars, diners, and burger joints across the US became the entire menu foundation for Smithburg. Dehne unpacks the philosophy behind building a brand on authenticity rather than Instagram appeal, why he believes the story of the founder matters more than design in scaling a restaurant, how switching from a flat top grill to a sandwich press transformed their lobster shack operations, and why neighbourhoods, not shopping centres, are the future of Smithburg's growth. They discuss the realities of running a venue at a market that's only busy four days a week, why being an engineer in the automotive industry prepared him better for hospitality than most chef backgrounds, how losing a head chef two days before opening taught him what real hospitality pressure feels like, and why he's finally ready to tell the story of cow paddocks, spreadsheets, and the craft behind a perfect cheeseburger. There's also a powerful reflection on knowing when to stop, why Melbourne's food media perpetuates a chef-first culture that sidelines great operators, and how Smithburg's success is built on simplicity executed relentlessly well. This is a conversation about failure and focus, menu and meaning, and building something sustainable without chasing trends or compromising ownership. If you run a venue, work in food, or want to understand what it takes to rebuild after a concept doesn't work, this one's essential listening. This episode is proudly brought to you by Tanda, helping hospitality venues stay compliant, supported, and ahead of the game. www.tanda.com.au More about today's guest: Website: https://www.smithburg.com.au/ Our guest's LinkedIn: https://www.linkedin.com/in/dehne-bingham-42859036/ Follow Open Pantry Co. LinkedIn: https://www.linkedin.com/company/the-open-pantry-consulting/ Instagram: https://www.instagram.com/openpantryconsulting/
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    50 mins
  • Episode 11: Lachlan Ward - St Ali - From Melbourne Icon to Global Player: The Future of Coffee

    Episode 11: Lachlan Ward - St Ali - From Melbourne Icon to Global Player: The Future of Coffee
    Mar 10 2026
    St Ali isn't just a Melbourne coffee institution; it's a 20-year masterclass in craft, scale, and the kind of brand building that prioritises authenticity over expansion. In this episode of The Ingredients Podcast, Shaun sits down with Lachlan Ward, CEO of St Ali, inside the original South Melbourne venue that remains the beating heart of the business. Lachlan shares his remarkable 15-year journey with the brand, from navigating the complexities of coffee sourcing during climate disruption to building a global presence across Asia, all while staying true to the craft ethos that made St Ali special from day one. The conversation dives deep into what it really takes to scale a coffee brand without losing its soul: sourcing futures 12 to 18 months in advance, diversifying supply chains across emerging origins like India, China, and Timor, why a two-day shift in maximum roast dates transformed production planning, and how St Ali uses hospitality venues as brand accelerators rather than revenue centres. Lachlan unpacks the philosophy behind treating coffee as a vehicle for creativity, why signature beverages now outsell traditional coffee products, the lessons learned from opening their first Manila store, and why localising menus (eggs on rice, not toast) was essential to success. They discuss the realities of building a team across hospitality, wholesale, retail, and e-commerce, why hiring outside of coffee has been the biggest step change for the business, how to stay energised after 15 years by focusing on global potential rather than local saturation, and why St Ali's boldness in design and brand identity has always been a competitive advantage in a market obsessed with muted minimalism. There's also a powerful reflection on coffee pricing volatility, the new normal of complexity in sourcing, why coffee remains an affordable luxury people refuse to give up, and how physical connection with staff and venues keeps leadership grounded. This is a conversation about craft and commerce, people and product, and building a brand with global ambition that's still rooted in the energy of a single South Melbourne warehouse. If you run a cafe, work in coffee, or want to understand what it takes to scale without compromise, this one's essential listening. This episode is proudly brought to you by Tanda, helping hospitality venues stay compliant, supported, and ahead of the game. www.tanda.com.au More about today's guest: Website: https://stali.com.au/ Our guest's LinkedIn: https://www.linkedin.com/in/lachlan-ward-395b4393/ Follow Open Pantry Co. LinkedIn: https://www.linkedin.com/company/the-open-pantry-consulting/ Instagram: https://www.instagram.com/openpantryconsulting/
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    30 mins
  • Episode 10: Jackson McGrath - Greenstreat - Be Curious, Not Judgmental: Building Trust Through Food

    Episode 10: Jackson McGrath - Greenstreat - Be Curious, Not Judgmental: Building Trust Through Food
    Mar 3 2026
    GreenStreat isn't just a salad brand; it's a values-driven mission to change how Australians eat, feel, and experience fast casual hospitality. In this episode of The Ingredients Podcast, Shaun sits down with Jackson McGrath, co-founder of Green Street, inside their Little Collins Street location in Melbourne. Jackson shares his remarkable journey from growing up in his parents' restaurant to building one of Australia's most respected healthy fast casual brands alongside his brother Jesse, navigating multi-state expansion, COVID lockdowns, and the relentless challenge of staying true to their core values while scaling. The conversation dives deep into what it really takes to build a sustainable health brand without compromise: developing products around peak seasonality rather than availability, using family salad dressing recipes as a competitive advantage, why fruit in a salad can outsell a burger bowl, and how centralisation isn't about cutting corners but achieving consistency. Jackson unpacks the philosophy behind making food that nourishes and satisfies, why GreenStreat prioritises flavour over Instagram appeal, and how opening stores 2,000 kilometres apart during a pandemic forced him to evolve from operator to strategist. They discuss the realities of scaling across three states with three different store cultures, why magical moments and street fights have transformed team engagement, how to retain hospitality staff by treating venues as careers, not stepping stones, and why being curious beats being judgmental every time. There's also a powerful reflection on competition, the future of fast casual in an AI-driven world, and why slow, controlled growth built on trust will always beat mass expansion built on transactions. This is a conversation about legacy and leadership, product and people, and building something that makes a genuine impact without losing the human connection at its heart. If you run a venue, care about nutrition, or want to understand what authentic hospitality looks like in the fast casual space, this one's essential listening. This episode is proudly brought to you by Tanda, helping hospitality venues stay compliant, supported, and ahead of the game. www.tanda.com.au More about today’s guest: Website: https://www.greenstreat.com.au/ Our guest’s LinkedIn: https://www.linkedin.com/in/jackson-mcgrath-046b23169/ Follow Open Pantry Co. LinkedIn: https://www.linkedin.com/company/the-open-pantry-consulting/ Instagram: https://www.instagram.com/openpantryconsulting/
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    54 mins
  • Episode 9: Philipp Hockenberger - Hofbräuhaus Melb - Staying Authentic in the Heart of Chinatown

    Episode 9: Philipp Hockenberger - Hofbräuhaus Melb - Staying Authentic in the Heart of Chinatown
    Feb 24 2026
    Hofbräuhaus Melbourne isn't just a German restaurant; it's a 50-year exercise in cultural authenticity, operational complexity, and the kind of hospitality that prioritises genuine care over transactional service. In this episode of The Ingredients Podcast, Shaun sits down with Philipp Hockenberger, Brand Manager at Hofbräuhaus Melbourne, in the heart of Melbourne's Chinatown. Philipp shares his journey from Germany to managing one of Melbourne's most unique hospitality experiences, a venue that's been serving authentic German cuisine and culture since the late 1960s across three distinct spaces under one roof. The conversation dives deep into what it really takes to stay authentic in a market that constantly pushes you toward compromise: serving heavy comfort food year-round in Australia's climate, maintaining German cultural integrity without becoming theatrical, operating three different venue concepts simultaneously, and why a schnitzel will never have the Instagram appeal of Asian cuisine. Philipp unpacks the philosophy behind representing a culture seriously, the challenges of marketing brown food in a colourful digital world, and why being located in Chinatown is both bizarre and brilliant. They discuss the realities of high staff turnover in Australian hospitality, why backpackers are essential to the business model, how the core team brings new hires up to speed during peak seasons like Oktoberfest, and why mistakes are actually opportunities to prove you care. There's also a powerful reflection on generational shifts in the workforce, why the new generation wants rewards before work rather than after, and how the internal mantra of "friends serving friends" has transformed team culture and guest experience. This is a conversation about authenticity and adaptation, culture and community, and building something that lasts by putting people at the centre of everything. If you run a venue, care about cultural representation, or want to understand what genuine hospitality looks like in practice, this one's essential listening. This episode is proudly brought to you by Tanda, helping hospitality venues stay compliant, supported, and ahead of the game. www.tanda.com.au More about today’s guest: Website: https://www.hofbrauhaus.com.au/ Our guest’s LinkedIn: https://www.linkedin.com/in/philipphockenberger/ Follow Open Pantry Co. LinkedIn: https://www.linkedin.com/company/the-open-pantry-consulting/ Instagram: https://www.instagram.com/openpantryconsulting/
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    39 mins
  • Episode 8 - Sharon Romeo - Fino Vino - Why Looking After People Matters More Than Serving Them

    Episode 8 - Sharon Romeo - Fino Vino - Why Looking After People Matters More Than Serving Them
    Jan 13 2026
    Fino Vino isn't just a restaurant brand; it's a 20-year masterclass in regional and city hospitality, resilience, and the kind of service that prioritises connection over everything else. In this episode of The Ingredients Podcast, Shaun sits down with Sharon, co-owner of Fino Vino in Adelaide's CBD and the iconic Seppeltsfield destination restaurant in the Barossa Valley. Sharon shares her remarkable journey, from starting at Pizza Hut in 1988, through the toxic culture of 1990s hospitality, to building one of South Australia's most respected and enduring restaurant brands alongside her business partner, David Swain. The conversation dives deep into what it really takes to sustain a business through two decades of change: opening a 30-seat venue in Willunga with no menu, transitioning to a 140-seat destination restaurant in the Barossa, surviving a CBD launch during the pandemic, and navigating the challenges of staffing, margins, and customer expectations across vastly different markets. Sharon unpacks the philosophy behind their produce-driven approach, the importance of community over trends, and why authentic hospitality is about reading people, not following scripts. They discuss the evolution of workplace culture, why Sharon refuses to replicate the toxic environments she endured early in her career, how she's learned to let go of control and embrace mentorship, and why the next generation of hospitality workers gives her hope. There's also a powerful reflection on business partnerships, the economics of express lunches versus fine dining, and why polishing cutlery is a waste of everyone's time. This is a conversation about resilience and relationships, margins and meaning, and building something that lasts without losing the human connection at its heart. If you run a venue, work in hospitality, or just care about what great service really looks like, this one's essential listening. This episode is proudly brought to you by Tanda, helping hospitality venues stay compliant, supported, and ahead of the game.
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    45 mins
  • Episode 7 - Nick Corletto - Maybe Mae - Seasonality, Margins, and Making Drinks That Matter

    Episode 7 - Nick Corletto - Maybe Mae - Seasonality, Margins, and Making Drinks That Matter
    Jan 6 2026
    Maybe Mae isn't just a cocktail bar; it's a masterclass in seasonality, sustainability, and the kind of service that prioritises dialogue over decoration. In this episode of The Ingredients Podcast, Shaun sits down with Nick Corletto, operating partner at Maybe Mae, tucked away in the basement just off Peel Street in Adelaide. Nick shares his journey from working on his family's vineyard in Clare Valley to becoming a driving force behind one of Adelaide's most respected cocktail destinations for over a decade. The conversation dives deep into what it really takes to run a sustainable bar (spoiler: no bar is truly sustainable), how to craft a profitable drink without sacrificing creativity, and why Maybe Mae moved to a fully digital menu. Nick unpacks the philosophy behind their produce-driven approach, the importance of curating spirits thoughtfully rather than stocking everything, and how honest dialogue with guests beats a leather-bound menu every time. They discuss the evolution of Adelaide's bar scene, the explosion of quality drinking across South Australia, the challenges of small bar economics, and why the smallest operational change—embracing seasonal produce—has had the biggest impact on their business. There's also a powerful reflection on mentorship, team culture, and why Nick's proudest legacy isn't the drinks he's made, but the people he's helped develop along the way. This is a conversation about margins and meaning, creativity and community, and building something that lasts without chasing trends or ego. If you run a bar, work in drinks, or just care about thoughtful hospitality, this one's essential listening. This episode is proudly brought to you by Tanda, helping hospitality venues stay compliant, supported, and ahead of the game.
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    48 mins
  • Episode 6: Why Real Restaurants Don’t Chase Trends with Duncan and Lauren from Africola

    Episode 6: Why Real Restaurants Don’t Chase Trends with Duncan and Lauren from Africola
    Dec 17 2025
    Africola isn’t just one of Adelaide’s most influential restaurants; it’s a living, breathing example of what happens when culture, people, and product are put ahead of ego and expansion. In this episode of The Ingredients Podcast, Shaun sits down inside Africola with Duncan Welgemoed and Lauren Parsons to unpack the real story behind the venue: the fires (literal ones), the decisions not to scale, the obsession with people over praise, and why authenticity isn’t about copying heritage, it’s about building something honest that evolves on its own terms. They discuss candidly cooking over fire, building a team that genuinely wants to be there, why personality often beats skill in hiring, and how Africola has remained relevant for over a decade without chasing trends, critics, or headlines. There’s also a powerful reflection on Adelaide’s hospitality scene, where it’s been, where it’s heading, and why the city is finally keeping its talent instead of exporting it east. This is a conversation about restaurants as community anchors, menus as operational tools, and leadership that’s grounded in care, not control. If you run a venue or want to build something that lasts, this one’s worth your time. This episode is proudly brought to you by Tanda, helping hospitality venues stay compliant, supported, and ahead of the game.
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    47 mins
  • Episode 6: Why Real Restaurants Don’t Chase Trends with Duncan and Lauren from Africola

    Episode 6: Why Real Restaurants Don’t Chase Trends with Duncan and Lauren from Africola
    Dec 16 2025
    Africola isn’t just one of Adelaide’s most influential restaurants; it’s a living, breathing example of what happens when culture, people, and product are put ahead of ego and expansion. In this episode of The Ingredients Podcast, Shaun sits down inside Africola with Duncan Welgemoed and Lauren Parsons to unpack the real story behind the venue: the fires (literal ones), the decisions not to scale, the obsession with people over praise, and why authenticity isn’t about copying heritage, it’s about building something honest that evolves on its own terms. They discuss candidly cooking over fire, building a team that genuinely wants to be there, why personality often beats skill in hiring, and how Africola has remained relevant for over a decade without chasing trends, critics, or headlines. There’s also a powerful reflection on Adelaide’s hospitality scene, where it’s been, where it’s heading, and why the city is finally keeping its talent instead of exporting it east. This is a conversation about restaurants as community anchors, menus as operational tools, and leadership that’s grounded in care, not control. If you run a venue or want to build something that lasts, this one’s worth your time. This episode is proudly brought to you by Tanda, helping hospitality venues stay compliant, supported, and ahead of the game.
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    47 mins