ExtraVirgin Food

Being credited with having "the Midas touch" is one thing that riles the seemingly unflappable Tony Kelly, owner of a string of successful restaurants including the incredibly popular "Rice Boi." "Bocca Italian" and newly opened "RB."

His journey from young apprentice to owning ten successful Sunshine Coast hospitality businesses has been far from easy, nor linear - there have not only been set-backs and hard times, but also periods of intense self-doubt, the chef-turned-restaurateur admits.

Today though, Kelly is recognised as a tour de force, a game-changer on Queensland's Sunshine Coast, where he employs around 400 people across his group's businesses.

In this episode, ExtraVirgin Food and Travel host Natascha Mirosch talks to Tony about his earliest years working in hotels, cruise ships and fine diners. They discuss how he manages to steer his hospitality juggernaut and his most memorable meals, she canvasses his opinion on hats, stars and the Michelin Guide, the best advice he's ever received and finds out who he'd invite to dinner.

Even if you've not heard of Tony Kelly or dined in one of his establishments, it's guaranteed you'll enjoy listening to Natascha's chat with this modest chef-turned-businessman.

Agnes Restaurant was recently awarded Restaurant of the Year by Australian Gourmet Traveller Restaurant. In this episode of ExtraVirgin, Natascha Mirosch chats with Agnes executive chef, Ben Williamson, who also co-owns other popular restaurants Same Same, Bianca, Honto and Agnes Bakery.

Western Australian-born Ben spent time travelling the Middle East, where he sharpenened his kitchen skills and learned about cooking from the heart - something that would become the cornerstone of his culinary philosophy.

On his return to Australia, he settled in Brisbane, working in some of the city's most highly regarded restaurants, including a lengthy tenture at Gerard's Bistro, where introduced the city to his modern re-imagining of the cuisine of The Levant, gaining the venue many accolades including two hats.

He then went on to establish Agnes, a wood-fired restaurant in a characterful, historic building; a restaurant generally regarded as the best in Brisbane.

In their chat, Natascha and Ben not only delve into his background, but discuss his food philosophy and influences, what he might have done differently in his career, food trends, where he likes to eat out, his future plans and more.

In April 2022, chef Adam Wolfers was riding his bike when he was struck down by a stroke. He was just 38.

Adam lost movement on one side of his body, his sense of taste and had to learn to do the everyday things he once took for granted all over again.

In this episode of ExtraVirgin Food & Travel, Natascha Mirosch catches up with this talented chef, who's worked under Wylie Dufresne in New York and at the 3 Michelin starred Quique Dacosta in Spain, in addition to a raft of hatted restaurants in Australia.

They discuss how he's doing, what such a life-changing event has taught him, mental and physical health in the hospitality industry, his foodie heroes and more.

Thanks to the incredible popularity of the show White Lotus, Sicily is red hot right now.

In this episode, Natascha Mirosch chats with Carmel Ruggeri, former restaurateur-turned-tour guide, who runs extremely popular tours to a part of Italy not only blessed with natural beauty, but some of the country's best regional cuisine (cannoli anyone?)

Carmel and Natascha chat about everything from the places you shouldn't miss, to the hand signs you should, never ever use, to the regional food specialities you just have to try.

And, if after listening, you're inspired to book one of Carmel's small, immersive tours (pack stretchy pants!), have a look at her website: Sicilian Food Tours