https://www.sbs.com.au/audio/podcast/for-the-cultureFor the Culture is a podcast about how food shapes us - and how we shape food. Hosted by food writer Jess Ho, this six-part series explores how migration, memory, and the politics of the plate invite us to rethink what “Australian food” really is. Each episode questions the myth of authenticity and other fictions we feast on. Part cultural critique, part history lesson, and part food tour, the series brings together voices challenging how we see and taste food - asking how they’re doing it "For the Culture."en-usStreamGuys RecastCopyright 2026, Special Broadcasting ServicesSBSFor the Culture is a podcast about how food shapes us - and how we shape food. Hosted by food writer Jess Ho, this six-part series explores how migration, memory, and the politics of the plate invite us to rethink what “Australian food” really is. Each episode questions the myth of authenticity and other fictions we feast on. Part cultural critique, part history lesson, and part food tour, the series brings together voices challenging how we see and taste food - asking how they’re doing it "For the Culture."For the Culture is a podcast about how food shapes us - and how we shape food. Hosted by food writer Jess Ho, this six-part series explores how migration, memory, and the politics of the plate invite us to rethink what “Australian food” really is. Each episode questions the myth of authenticity and other fictions we feast on. Part cultural critique, part history lesson, and part food tour, the series brings together voices challenging how we see and taste food - asking how they’re doing it "For the Culture."unsetserialSBS Audioaudio@sbs.com.auhttps://sbs-rss.streamguys1.com/bad-taste/20260423112138_707747-90.jpghttps://www.sbs.com.au/audio/podcast/for-the-cultureSBS, Food and drinkJess Ho gets lost - metaphorically and literally - while exploring Indian cuisine with chef Helly Raichura. After leaving her successful corporate career, Raichura began cooking for people in her home, on a mission to raise awareness of what Indian cuisine is and reimagine what it can be. Through storytelling, history and cooking her work create ties between Indian and Australian cuisine. And in our fast-paced, commercialised, and ever-changing world, Jess asks, how do we honour history and stay tied to our heritage through food? How can looking back inform our future?0000019d-b464-d7f9-afbd-fd6d37720000https://www.sbs.com.au/audio/podcast-episode/food-without-borders/1fbcq88qtJess Ho gets lost - metaphorically and literally - while exploring Indian cuisine with chef Helly Raichura. After leaving her successful corporate career, Raichura began cooking for people in her home, on a mission to raise awareness of what Indian cuisine is and reimagine what it can be. Through storytelling, history and cooking her work create ties between Indian and Australian cuisine. And in our fast-paced, commercialised, and ever-changing world, Jess asks, how do we honour history and stay tied to our heritage through food? How can looking back inform our future?Jess Ho gets lost - metaphorically and literally - while exploring Indian cuisine with chef Helly Raichura. After leaving her successful corporate career, Raichura began cooking for people in her home, on a mission to raise awareness of what Indian cuisine is and reimagine what it can be. Through storytelling, history and cooking her work create ties between Indian and Australian cuisine. And in our fast-paced, commercialised, and ever-changing world, Jess asks, how do we honour history and stay tied to our heritage through food? How can looking back inform our future?26fullunset00:31:3626Thu, 23 Apr 2026 09:13:00 +1000After years of cooking in some of the world’s most celebrated kitchens chef Lorcán Kan is intimately aware of the predominantly white audiences they serve. As the head chef of Etta, Kan weaves Malaysian flavours into a Melbourne institution, balancing culture with approachability. How much can you challenge your diners without alienating them? Where’s the line? Kan joins Jess Ho to reflect on what it means to cook for an audience that isn’t always fluent in your food - and what it takes to challenge those boundaries.0000019d-8f9f-dd1d-ad9f-bfdf0ca50000https://www.sbs.com.au/audio/podcast-episode/balancing-acts/860ssiao8After years of cooking in some of the world’s most celebrated kitchens chef Lorcán Kan is intimately aware of the predominantly white audiences they serve. As the head chef of Etta, Kan weaves Malaysian flavours into a Melbourne institution, balancing culture with approachability. How much can you challenge your diners without alienating them? Where’s the line? Kan joins Jess Ho to reflect on what it means to cook for an audience that isn’t always fluent in your food - and what it takes to challenge those boundaries.After years of cooking in some of the world’s most celebrated kitchens chef Lorcán Kan is intimately aware of the predominantly white audiences they serve. As the head chef of Etta, Kan weaves Malaysian flavours into a Melbourne institution, balancing culture with approachability. How much can you challenge your diners without alienating them? Where’s the line? Kan joins Jess Ho to reflect on what it means to cook for an audience that isn’t always fluent in your food - and what it takes to challenge those boundaries.25fullunset00:32:0725Thu, 16 Apr 2026 09:15:00 +1000Australia is full of white chefs who often receive critical acclaim for cooking cuisines they have no personal connection to, while migrant chefs are expected to stay in their lane. Why do some chefs get the creative freedom to experiment while others are seen as gatekeepers of tradition? Who is allowed to play and innovate? Jess Ho chats with chef Eun Hee An, owner of Moon Mart, to examine the structural barriers that limit who gets to cook “their” food and have it taken seriously.0000019d-6f7b-df0c-afbd-7fffc9580000https://www.sbs.com.au/audio/podcast-episode/who-gets-to-experiment/qlnomncw8Australia is full of white chefs who often receive critical acclaim for cooking cuisines they have no personal connection to, while migrant chefs are expected to stay in their lane. Why do some chefs get the creative freedom to experiment while others are seen as gatekeepers of tradition? Who is allowed to play and innovate? Jess Ho chats with chef Eun Hee An, owner of Moon Mart, to examine the structural barriers that limit who gets to cook “their” food and have it taken seriously.Australia is full of white chefs who often receive critical acclaim for cooking cuisines they have no personal connection to, while migrant chefs are expected to stay in their lane. Why do some chefs get the creative freedom to experiment while others are seen as gatekeepers of tradition? Who is allowed to play and innovate? Jess Ho chats with chef Eun Hee An, owner of Moon Mart, to examine the structural barriers that limit who gets to cook “their” food and have it taken seriously.24fullunset00:28:5024Thu, 09 Apr 2026 10:36:00 +1000Award-winning chef John Rivera has long reimagined Filipino cuisine through a fine-dining lens, yet it’s ube that has become an unexpected global sensation. In this episode, Rivera joins Jess Ho to unpack how one ingredient came to symbolise an entire culture in the West, and what that kind of spotlight means for Filipino chefs navigating visibility, identity and the ongoing push for recognition in Australia.0000019d-4bac-dd5b-a9ff-dbaf35770000https://www.sbs.com.au/audio/podcast-episode/redefining-filipino-cuisine/cv8vykpvaAward-winning chef John Rivera has long reimagined Filipino cuisine through a fine-dining lens, yet it’s ube that has become an unexpected global sensation. In this episode, Rivera joins Jess Ho to unpack how one ingredient came to symbolise an entire culture in the West, and what that kind of spotlight means for Filipino chefs navigating visibility, identity and the ongoing push for recognition in Australia.Award-winning chef John Rivera has long reimagined Filipino cuisine through a fine-dining lens, yet it’s ube that has become an unexpected global sensation. In this episode, Rivera joins Jess Ho to unpack how one ingredient came to symbolise an entire culture in the West, and what that kind of spotlight means for Filipino chefs navigating visibility, identity and the ongoing push for recognition in Australia.23fullunset00:32:4123Thu, 02 Apr 2026 12:27:00 +1100Jess Ho sits down with Mauritian-Australian chef Nagesh Seethiah to unpack the tension between cultural expectation and creative expression in food. Through his hatted restaurant Manzé, Seethiah has created a space that reflects his vision of culture, community and care. But what happens when your food doesn’t meet the expectations of the community it comes from? Why are some cuisines given more freedom to evolve than others?0000019d-2764-d007-afbd-ff7796100000https://www.sbs.com.au/audio/podcast-episode/not-mauritian-enough/64md2ehxiJess Ho sits down with Mauritian-Australian chef Nagesh Seethiah to unpack the tension between cultural expectation and creative expression in food. Through his hatted restaurant Manzé, Seethiah has created a space that reflects his vision of culture, community and care. But what happens when your food doesn’t meet the expectations of the community it comes from? Why are some cuisines given more freedom to evolve than others?Jess Ho sits down with Mauritian-Australian chef Nagesh Seethiah to unpack the tension between cultural expectation and creative expression in food. Through his hatted restaurant Manzé, Seethiah has created a space that reflects his vision of culture, community and care. But what happens when your food doesn’t meet the expectations of the community it comes from? Why are some cuisines given more freedom to evolve than others?22fullunset00:28:4022Thu, 26 Mar 2026 11:10:00 +1100Jess Ho investigates the myth of authenticity and takes a look at what Cantonese food is in the diaspora. They visit renowned Melbourne restaurant Flower Drum to eat pearl meat and explore how migration affects a regional cuisine. In conversation with New York food writer Francis Lam, Jess asks 'When does regional expression become fusion?' and in this context, ‘What IS the food of my people?’0000019c-fe71-df8e-a7df-fffd33620000https://www.sbs.com.au/audio/podcast-episode/fusion-or-regional-expression/q92l9u9taJess Ho investigates the myth of authenticity and takes a look at what Cantonese food is in the diaspora. They visit renowned Melbourne restaurant Flower Drum to eat pearl meat and explore how migration affects a regional cuisine. In conversation with New York food writer Francis Lam, Jess asks 'When does regional expression become fusion?' and in this context, ‘What IS the food of my people?’Jess Ho investigates the myth of authenticity and takes a look at what Cantonese food is in the diaspora. They visit renowned Melbourne restaurant Flower Drum to eat pearl meat and explore how migration affects a regional cuisine. In conversation with New York food writer Francis Lam, Jess asks 'When does regional expression become fusion?' and in this context, ‘What IS the food of my people?’21fullunset00:31:5021Thu, 19 Mar 2026 09:42:00 +1100What does 'Australian food' really mean - and who gets to define it? For the Culture host and foof writer Jess Ho introduces this six-part podcast series exploring migration, memory, and the stories behind what we eat.0000019c-dff4-d031-ab9e-fffd36110000https://www.sbs.com.au/audio/podcast-episode/introducing-for-the-culture-with-jess-ho/5qx9fjrheWhat does 'Australian food' really mean - and who gets to define it? For the Culture host and foof writer Jess Ho introduces this six-part podcast series exploring migration, memory, and the stories behind what we eat.What does 'Australian food' really mean - and who gets to define it? For the Culture host and foof writer Jess Ho introduces this six-part podcast series exploring migration, memory, and the stories behind what we eat.2trailer00:03:022Thu, 12 Mar 2026 14:30:00 +1100Instant noodles are notoriously easy on the wallet and simple to prepare. But why is this affordable staple turning into a luxury item?00000181-cfb4-d7eb-a18d-cfbebfa700e5https://www.sbs.com.au/audio/english/podcast-episode/instant-noodles-junk-food-or-delicacy/cwmmb7hphInstant noodles are notoriously easy on the wallet and simple to prepare. But why is this affordable staple turning into a luxury item?Instant noodles are notoriously easy on the wallet and simple to prepare. But why is this affordable staple turning into a luxury item?16fullunset00:24:5916Wed, 22 Jun 2022 07:01:00 +1000Everyone loves bánh mì because they’re cheap and satisfying, but have you ever thought about what the human cost is in keeping the price so low?00000181-cfb4-d7eb-a18d-cfbeb6f400a3https://www.sbs.com.au/audio/podcast-episode/how-much-should-banh-mi-cost/3hy8ngajqEveryone loves bánh mì because they’re cheap and satisfying, but have you ever thought about what the human cost is in keeping the price so low?Everyone loves bánh mì because they’re cheap and satisfying, but have you ever thought about what the human cost is in keeping the price so low?15fullunset00:21:5815Wed, 15 Jun 2022 07:02:00 +1000When we think of colonisation and its impact on cuisine, Italy invading Africa probably doesn’t come to mind first. In this episode of Bad Taste we unpack the messy history of a dish that's much-loved by the East African diaspora.00000181-cfb4-d7eb-a18d-cfbea580038chttps://www.sbs.com.au/audio/podcast-episode/what-is-east-african-lasagne/rd33l6r8mWhen we think of colonisation and its impact on cuisine, Italy invading Africa probably doesn’t come to mind first. In this episode of Bad Taste we unpack the messy history of a dish that's much-loved by the East African diaspora.When we think of colonisation and its impact on cuisine, Italy invading Africa probably doesn’t come to mind first. In this episode of Bad Taste we unpack the messy history of a dish that's much-loved by the East African diaspora.14fullunset00:20:4514Wed, 08 Jun 2022 07:04:00 +1000Fermented food is a growing industry thanks to wellness warriors and celebrity chefs, but is what you’re eating actually anything like the real thing?00000181-cfb4-d7eb-a18d-cfbe94e400d4https://www.sbs.com.au/audio/podcast-episode/that-fabulous-funk-the-story-of-kimchi/qv5cwwwxaFermented food is a growing industry thanks to wellness warriors and celebrity chefs, but is what you’re eating actually anything like the real thing?Fermented food is a growing industry thanks to wellness warriors and celebrity chefs, but is what you’re eating actually anything like the real thing?13fullunset00:30:0113Wed, 01 Jun 2022 07:06:00 +1000Farmers have grown grain in Australia on a commercial scale for years, but none of it is indigenous to our country. We talk to industry experts Bruce Pascoe and Jacob Birch about the potential of native grain crops and the impact they can have on Australia.00000181-661b-dbd7-a19b-679b243f0040https://www.sbs.com.au/audio/podcast-episode/will-native-grains-be-key-to-saving-australias-water/zeotvup0lFarmers have grown grain in Australia on a commercial scale for years, but none of it is indigenous to our country. We talk to industry experts Bruce Pascoe and Jacob Birch about the potential of native grain crops and the impact they can have on Australia.Farmers have grown grain in Australia on a commercial scale for years, but none of it is indigenous to our country. We talk to industry experts Bruce Pascoe and Jacob Birch about the potential of native grain crops and the impact they can have on Australia.12fullunset00:35:2312Wed, 25 May 2022 07:18:00 +1000People either love or hate Spam, but its popularity is undeniable. Find out why it is in such high demand in this episode of Bad Taste.00000181-661b-dbd7-a19b-679b1b730087https://www.sbs.com.au/audio/podcast-episode/bad-taste-spam-yuck-or-yum/265mgsunzPeople either love or hate Spam, but its popularity is undeniable. Find out why it is in such high demand in this episode of Bad Taste.People either love or hate Spam, but its popularity is undeniable. Find out why it is in such high demand in this episode of Bad Taste.11fullunset00:30:0411Wed, 18 May 2022 07:01:00 +1000Everybody eats, but who gets to define what good food is? Join food writer Jess Ho on a journey through their pantry to dissect how Australian palates came to be. Meet expert eaters, farmers, researchers and chefs fighting to have their voice recognised - through the ingredients they champion, the aisles they stock, the prices they charge and the people they hire. People who dare to think differently and are all curious about the same question: what is good taste anyway?00000181-661b-dbd7-a19b-679b011503b9https://www.sbs.com.au/audio/podcast-episode/bad-taste-a-podcast-about-who-we-are-through-the-foods-we-eat/qa5mukpv9Everybody eats, but who gets to define what good food is? Join food writer Jess Ho on a journey through their pantry to dissect how Australian palates came to be. Meet expert eaters, farmers, researchers and chefs fighting to have their voice recognised - through the ingredients they champion, the aisles they stock, the prices they charge and the people they hire. People who dare to think differently and are all curious about the same question: what is good taste anyway?Everybody eats, but who gets to define what good food is? Join food writer Jess Ho on a journey through their pantry to dissect how Australian palates came to be. Meet expert eaters, farmers, researchers and chefs fighting to have their voice recognised - through the ingredients they champion, the aisles they stock, the prices they charge and the people they hire. People who dare to think differently and are all curious about the same question: what is good taste anyway?1trailerunset00:04:021Wed, 11 May 2022 10:10:00 +1000