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  • 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 Min.
  • 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 Min.
  • 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 Min.
  • 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 Min.
  • Episode 5 - From France to Adelaide: Chef Alexis Besseau's Culinary Journey

    Episode 5 - From France to Adelaide: Chef Alexis Besseau's Culinary Journey
    Dec 9 2025
    Summary In this episode of the Ingredients Podcast, host Shaun de Vries speaks with Alexis Besseau, executive chef of La Louisiane in Adelaide. Alexis shares his remarkable culinary journey, from his childhood in France through various international experiences to his ultimate settling in Australia. The conversation delves into the importance of mentorship, the challenges of building a cohesive kitchen team, and the innovative strategies employed during the pandemic to adapt to changing circumstances. Alexis emphasises the significance of creating a unique dining experience and the continuous pursuit of improvement in both personal and professional realms. Takeaways Alexis started cooking at a young age, influenced by family. He travelled extensively to learn from top chefs around the world. Mentorship played a crucial role in his development as a chef. Cultural differences impact culinary practices and team dynamics. The pandemic forced restaurants to innovate and adapt their services. Focusing on customer experience is key to restaurant success. Building a strong team requires prioritising attitude over experience. Alexis aims to create a relaxed yet refined dining atmosphere. He believes in continuous improvement for himself and his staff. Future aspirations include opening another restaurant in Adelaide. Brands we spoke about on the podcast: ⁠Tanda Website⁠ ⁠Tanda Email⁠ ⁠La Louisiane Website⁠ ⁠Alexis Besseau Instagram⁠ ⁠Open Pantry Co's Linktree⁠
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    58 Min.
  • The Ingredients - Episode 4 - Matt Hill - Digital + Marketing

    The Ingredients - Episode 4 - Matt Hill - Digital + Marketing
    Sep 10 2025
    In this conversation, Matt Hill discusses the intricacies of hospitality marketing, emphasising the importance of authenticity, the evolution of influencer marketing, and the integration of traditional and digital strategies. He highlights the need for businesses to understand their unique voice and the significance of regular strategy reviews to stay competitive in the ever-evolving market. Matt also shares insights on emerging trends in the industry and the importance of investing in marketing strategies that resonate with customers.
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    1 Min.
  • Episode 4 - Matt Hill - Digital + Marketing - Understanding Your Unique Voice For Your Venue

    Episode 4 - Matt Hill - Digital + Marketing - Understanding Your Unique Voice For Your Venue
    Sep 9 2025

    Summary

    In this conversation, Matt Hill discusses the intricacies of hospitality marketing, emphasising the importance of authenticity, the evolution of influencer marketing, and the integration of traditional and digital strategies.

    He highlights the need for businesses to understand their unique voice and the significance of regular strategy reviews to stay competitive in the ever-evolving market. Matt also shares insights on emerging trends in the industry and the importance of investing in marketing strategies that resonate with customers.

    Key Takeaways

    • Hospitality venues often seek help when issues arise, rather than proactively.
    • Authenticity in marketing is crucial for effective engagement.
    • Understanding your unique brand voice is essential for differentiation.
    • Regularly reviewing marketing strategies is vital for success.
    • Combining traditional and digital marketing can enhance overall effectiveness.
    • Investing in a solid marketing strategy up front pays off in the long run.
    • Engaging an external consultant can provide valuable insights and accountability.
    • The hospitality industry is highly competitive, requiring constant adaptation.
    • Successful brands own their identity and communicate it clearly.
    • Emerging trends in hospitality focus on authenticity and unique customer experiences.

    Links to our guest:

    Matt Hill: LinkedIn

    Digital + Marketing: Website

    Links for Open Pantry Co:

    Subscribe to the 🥪Sandwich Press Newsletter: Link

    Open Pantry Co. Website: Link

    Open Pantry Co. Instagram: Link

    Open Pantry Co. YouTube: Link

    Open Pantry Co. LinkedIn: Link
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    15 Min.
  • Episode 3 - Adam de Vries - The Postcode Cafe - Hospitality in Hard Places

    Episode 3 - Adam de Vries - The Postcode Cafe - Hospitality in Hard Places
    Aug 26 2025

    Adam de Vries owns and runs The Postcode, a café inside Greenslopes Private Hospital in Brisbane. In this episode, we dive into what it means to deliver comfort, connection, and care through hospitality in a setting where people are often stressed or grieving. Adam shares how simple, thoughtful food and genuine service can bring a sense of calm and community when it's needed most.

    Takeaways:

    – Hospital cafés aren’t just about food, they’re a place of refuge for families and staff.

    – Great service can make a hard day feel just a little easier.

    – Menus that focus on comfort and simplicity resonate most.

    – The Postcode has become a small but meaningful hub of the community.

    – Staying connected to locals is a big part of what drives Adam’s vision.

    Find out more about The Postcode here: Link


    Every way to get in touch with us

    Subscribe to the 🥪Sandwich Press Newsletter: Link

    Open Pantry Co. Website: Link

    Open Pantry Co. Instagram: Link

    Open Pantry Co. YouTube: Link

    Open Pantry Co. LinkedIn: Link
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    8 Min.