Andy Hearnden is a chef who's killing it on TikTok (@andy_cooks), with some of his cooking videos hitting over 30 million views... each. In this quick interview he shares his favourite snacks (including a squishy little biscuit from across the ditch); what to keep in your freezer to impress people at a moment's notice and what hunk of meat has spent 14 months in his work's fridge. We loved chatting with Andy! He's such a genuinely lovely guy and we hope you enjoy listening.This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside some of our favourite foodies’ kitchens). Main ingredient-based eps of Ingredipedia are released every other week.Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.  Hosted on Acast. See acast.com/privacy for more information.

Bites: TikTok's Andy Hearnden Talks NZ Snacks and McDonalds Cheeseburgers

Crack open a cold one and find out why women had to stop brewing beer in the Middle Ages (it’s witchy); how to make cheap beer taste better and indulge in our little World Cup of Beer game to see which country drinks the most beer. Em spent a long time investigating her favourite first beer and where it is now and Ben made delicious beer nuts with beer (it’s the beer ep, ok!?) We also drank pickle beer because it’s delicious (and also because it’s the beer ep, ok!?). This is our first episode back for 2023. Follow along on Instagram or TikTok to see the actual visuals of what we mention on the show (warning: it's not always pretty hehe). Hosted on Acast. See acast.com/privacy for more information.

Beer: What Happened to Coldies? Sour Beer-Glazed Nuts and Pickle Beer

Warning: this episode may send your blood sugar levels skyrocketing. Proceed with caution. This is one of our favourite episodes from the past... while Ben and Em take a short break over summer. We'll be back next week with a fresh new ep!This one is all about sugar where you'll find out the mind-blowing Tic Tac loophole; where the term "sugar daddy" comes from; whether Roll-Ups are really "real fruit flat out"; why sugar comes in cubes; and what the best afternoon slump snacks are.  Hosted on Acast. See acast.com/privacy for more information.

Sugar: Roll-Up Investigation; Ranking Snacks for 3pm Work Slump [Re-heated]

Here's one of our fave eps from the past... reheated while Ben and Em take a short break over summer. This is the tea ep where Em discusses whether teabags and milk should ever cross paths; we make some interesting tea-based bevvies including matcha beer and something called "gunfire"; explore the invention of iced tea; deep dive into the tea (ok and food) served at yum cha; and rank caffeinated drinks based on their likelihood to send you spiralling with anxiety all night long.  Hosted on Acast. See acast.com/privacy for more information.

Tea: Milky Teabags, Yes or No? We Make Matcha Beer and "Gunfire" (Re-heated)

Here’s one of our fave eps ever… reheated while Ben and Em take a short break over summer. This is the mandarin ep where Ben makes a questionable pizza decision reminiscent of school bags; Em goes deep on how to choose the best mandy; and they’re both wrong about how to actually pronounce it. There’s also talk of fancy "meat fruit" and '90s TV commercials. Plus maybe mandarins are they key to treating your insomnia?!  Hosted on Acast. See acast.com/privacy for more information.

Mandarin: Ben Ruins Pizza; How To Choose the Tastiest One [Reheated]

Please enjoy one of our favourite episodes of all time, reheated while Ben and Em take a short break over summer. This is our banana episode where we recreate a somewhat NSFW recipe (it's a CANDLE, ok?!); explore the origins of fake banana flavouring and 'ghost bananas'; see what we can learn from monkeys; find out how funny slipping on a banana really is; and some other weird stuff from the depths of the internet. Oh and here's a pic of the banana candle (ok, ok... dick) that Em made. This episode was originally published on 24 Feb 2016 (so the pop culture references to Neighbours are up to date. The TV show definitely hasn't died and come back to life since recording.). Hosted on Acast. See acast.com/privacy for more information.

Bananas: Making A Suspiciously Phallic Vintage 'Banana Candle' Recipe [Ingredipedia Reheated]

No biggie, just Chef of the Year Julian Hills (chef and owner of Navi) telling you the ins and outs of what he eats on toast and the best thing in his freezer. (If you have a bag of dumplings in your freezer you can now officially say you eat like a chef.) We loved sitting down with Julian at Yarraville fine-dining restaurant Navi to chat about why we should be eating more wild pests, how to make white asparagus taste cheesy and how to get the good balsamic vinegar from Italy. This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside some of our favourite foodies’ kitchens). Main ingredient-based eps of Ingredipedia are released every other week.Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.  Hosted on Acast. See acast.com/privacy for more information.

Bites: Talking Dumplings and Possum with Julian Hills from Navi

You’ll leave listening to this episode with a banging Christmas ham glaze recipe and knowing exactly how long you can safely eat the leftovers for into 2023. We also delve into less widely loved ham products such as devilled ham and the dreaded Primo Scrambles (oh and Spam, but check your privilege on that one). Ben fires up the “ham cam” to check in on a famous ham from history. To see photos and videos from the episode follow Ingredipedia on Instagram (@ingredipedia) and TikTok (@ingredipedia). Hosted on Acast. See acast.com/privacy for more information.

Ham: Is Hawaiian Pizza Hate Valid? Christmas Ham Extravaganza 🐷

Karina Serex supplies the best restaurants in Melbourne with ice-cream, but what lurks in her own freezer? Ben and Em find out in this super speedy interview with the genius behind Sundae School Ice Creamery (and who used to run Tuck Shop Take Away and was also a pastry chef at The Fat Duck). You’ll also hear her incredible pancake topping idea utilising a Violet Crumble and hear about an unhinged flavoured chocolate that still has a place in her heart. Oh and her expert ice-cream flavour pairing idea that will be a game-changer for your summer.This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside some of our favourite foodies’ kitchens). Main ingredient-based eps of Ingredipedia are released every other week.This episode pairs well with our ice-cream episode. Follow IngredipediaInstagram: @ingredipediaTikTok: @ingredipediaTwitter: @ingredipedia Hosted on Acast. See acast.com/privacy for more information.

Bites: Expert Ice-Cream Flavour Pairings With Karina Serex from Sundae School Ice Creamery

Does the greatest topping of all time – Ice Magic – still stack up? Cup or cone? Why do all ice-cream trucks play that one song? Will Magnum’s Seven Deadly Sins range ever come back? What’s the correct Cheezels to sugar ratio when making Cheezels-infused ice-cream? Who is Typhoid Mary and why was she such an ice-cream loving grot? So many ice-cream related questions are answered in this sweet episode. Plus, in a welcome change of roles, this time Ben is the one seeking therapy on the podcast as he faces his fear of baking with a simple two-ingredient sandwich-cakey thing.To see photos and videos from the episode follow Ingredipedia on Instagram (@ingredipedia) and TikTok (@ingredipedia).  Hosted on Acast. See acast.com/privacy for more information.

Ice Cream: How to Make Cheezels Gelato; Ben’s Baking Therapy Session🍦

In this short, speedy interview we find out what the oldest thing in fellow food podcaster Lee Tran Lam's fridge is and a heap of other delicious tidbits. Her favourite condiment – a soy sauce made by a local Sydney brewery has us particularly intrigued! We're big fans of Lee Tran Lam's podcasts including The Unbearable Lightness of Being Hungry and the recent Culinary Food Archive podcast so we were very excited to find out what lurks in the depths of her freezer and what she eats when she's running low on time. Follow us to see what we eat throughout the week from Lee Tran Lam's suggestions:Instagram: @ingredipediaTikTok: @ingredipediaTwitter: @ingredipediaOur regular ingredient-based episode will be up next week!  Hosted on Acast. See acast.com/privacy for more information.

Bites: Lee Tran Lam's Favourite Japanese Chips and What's In Her Freezer

Em and Ben chat about why steak and red meat is seen as masculine and end up constructing a famous burger from the “Dude Food” era out of toasties, McDonalds, some deep-fried treats and a few extra bits and pieces. Staying on the McDonalds train (what did you expect, wagyu?) Em and Ben explore “pink slime” and whether it’s really in our Big Macs, hot dogs and other meaty treats.You can vote for who you found most interesting on Instagram (@ingredipedia). We’ll also share a photos from the recording so you can see the burger we Frankensteined together. Hosted on Acast. See acast.com/privacy for more information.

Beef: Eating The “Masculine” Burger As Big As Your Face 🍔

In this quick interview we find out the oldest thing in the croissant extraordinaire’s fridge, her kooky go-to toast topping and inadvertently uncover the last time she had Maccas.We also learn about her debut book Lune, Croissants All Day, All Night which is beautiful and detailed and exactly what you want in a cookbook (if what you want is delicious homemade croissants for breakfast, lunch and dinner).This is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside our fave foodies’ kitchens). Main ingredient-based eps of Ingredipedia are released every other week  Hosted on Acast. See acast.com/privacy for more information.

Bites: What’s in Kate Reid from Lune’s Fridge and Pantry? 🥐

Strawberries seem sweet and delightful, but are they really? Em dives into some science around how strawberries are tricking us and also manages to extract some DNA from a strawberry (then we eat the DNA of course). She also explores the classic combo of strawberries and cream — in real fruit and lolly form. Ben buys a box of strawberry roll-ups and puts them to excellent use for TikTok’s fruit roll-up pickle challenge; meets the fruit-picking robots who work around the clock; and explores why its acceptable for adult men (ok, tradies) to drink strawberry Big Ms.  Hosted on Acast. See acast.com/privacy for more information.

Strawberries: Why Do Tradies Drink Strawberry Milk? Roll-Up Pickle Challenge 🍓

Have you ever wanted to snoop inside other people’s fridge, cupboards and snack drawers? Same. We’ll ask about 20 rapid-fire questions to find out the food habits of some of our favourite food-obsessed people. Our first guest for Ingredipedia Bites is Jake Cassar, founder and head chef of Mortadeli, a Mediterranean deli in Torquay on the surf coast of Victoria. We mentioned Jake and Mortadeli’s famous hobz-biz-zejt sandwich in our recent tuna episode. Find out what he snacks on and where he keeps his tomato sauce. Hosted on Acast. See acast.com/privacy for more information.

Bites: What’s in Jake Cassar from Mortadeli’s Fridge & Pantry?

How do you feel about tuna meeting lime jelly? In this tuna-themed episode Em recreates a slightly disturbing 1960s “salad” recipe called “Ring Around The Tuna”. Em also covers the Subway tuna wars and brings in some vegan tuna to try. Ben shares his mum’s tuna casserole recipes (with a few twists), finds out the background of the Maltese Ħobż biż-Żejt sandwich from Jake Cassar of Torquay’s Mortadeli, and explores the interesting history of bluefin tuna. Hosted on Acast. See acast.com/privacy for more information.

Tuna: A Disturbing ‘60s Tuna Recipe Featuring Jelly; Ben’s Mum’s Tuna Casserole

We wanted to do a really special ingredient for our 50th episode. Caviar? No. Champagne? Nah. Onions? Heck yeah.Unless you’re fructose intolerant, you’d have to agree that onions are one of the most versatile and all-round delicious ingredients in the world. (It takes a strong-willed human to walk past the fried onions out the front of Bunnings on the weekend and not partake, even if it’s only 9.15am.) In this episode Ben looks into homemade onion wine, makes fried shallots in the microwave and documents onion’s role in the American Civil War. On the other side of the ring, Emily conducts a rigorous scientific experiment to see which method of combating onion tears works best, revisits an AFL footballer’s obsession with barbie onions and tries to learn to like red onion.Thank you to our special guests on this episode including Ben Shewry (Attica), Alice Zaslavsky (ABC), Dani Valent (Dirty Linen Podcast & The Age) and Anna Webster (Halliday Wine Companion) for sharing what their favourite ingredient ever is and leaving us a lovely congratulatory message. Hosted on Acast. See acast.com/privacy for more information.

Onion: Speedy Fried Shallots in the Microwave; Onion Tears Experiment (Special 50th Episode Edition)

A magical superfood that pours out of trees onto our pancakes? It’s maple syrup! We chat about the multi-million-dollar maple syrup heist, whether you’re being duped when you buy it from the supermarket and spend way too much time trying to turn it into maple butter. Hosted on Acast. See acast.com/privacy for more information.

Maple Syrup: Are You Being Duped? And How to Steal It

It's delicious, it deep fries our cheese-based delights, it holds chilli incredibly well and it's not the worst way to start the day. It's oil. And beware...it's dangerous! Hosted on Acast. See acast.com/privacy for more information.

Oil: Facing Our Fear of Deep-Frying; What a Chilli Oil Obsession Looks Like 🌶️

It's an ancient ingredient that's been adopted by plant-eaters, but we dig deep into tofu to find out what happens when you freeze it, press it or fry it. And above all that, how did it make it onto our plates anyway? Hosted on Acast. See acast.com/privacy for more information.

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