WILL MEYRICK | PODCASTS

FOOD, CULTURES, AND CULINARY JOURNEY

Join me as I sit down with chefs, food producers, and passionate individuals to explore the stories behind the flavors, the culture shaping the plates, and the inspiration drawn from street food to fine dining. From sourcing local produce to uncovering the heart of traditional cooking techniques, it’s all about celebrating food as a bridge between people and their heritage. Whether you’re a foodie, a cook, or simply curious, this is your front-row seat to the stories that make every bite unforgettable.

EPISODE 1: PAUL BENTLEY

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Catch the first episode of Will Meyrick Podcasts with Paul Bentley from Casa Perth! We dive deep into Bali’s culinary heart—from the Bali Heritage Pigs Farm to the vibrant Jimbaran fish market, and an unforgettable jungle warung serving next-level smoked sausages. This journey led to our incredible collab dinner at Buzo’s NOM NOM on November 8, 2024. Tune in for the stories, flavors, and laughs that made it all unforgettable!

EPISODE 2: ANDREW ROWE

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In Episode 2 of Will Meyrick Podcasts, I’m joined by Andrew Baba Rowe, the creative force behind Baba Ramen in Tokyo. From the streets of Tokyo to the art of crafting soulful ramen, Andrew shares the philosophy, method, and years of experience that have shaped his journey. We also reflect on our recent collaboration at Billy Ho’s Nom Nom event and explore what makes ramen more than just food—it’s a way of life. Tune in for a conversation packed with stories, techniques, and a shared love for culinary innovation.

EPISODE 3: BRENDAN PRATT

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A conversation with Brendan Pratt (Parker Group, Perth) right after we wrapped NOM NOM Vol.7 at Mama San, Bali.

We get into what it’s like to cook in a new culture, what Indonesian ingredient got under his skin (in the best way), and what fine dining could stand to learn from street food. It’s raw, real, and straight from the kitchen — from heat, chaos, and craft to the dishes we’re proud of… and the ones that still keep us up at night.

No script. Just two chefs talking food, culture, and what it means to push your comfort zone.