We've talked about the challenges of sustainability, sourcing local and running a business that’s profitable and keeps coming back for more. But what’s it like running a restaurant considered one of the very best in the world with modus operandi of only using organic, biodynamic and wild foods. Jay Boyle from Maaemo in Oslo, Norway joins us to talk about this incredible restaurant and his upcoming return to Australia.



https://maaemo.no



Chapters



00:00 Sustainability in Fine Dining

02:39 Exploring Australian Ingredients

05:13 The Journey of Maimo

07:32 The Pressure of Michelin Stars

10:03 Creative Process in the Kitchen

12:46 Early Influences and Career Beginnings

17:07 Learning from the Best

20:38 The Evolution of Nordic Cuisine

24:45 Advice for Aspiring Chefs

27:59 Anticipation for Upcoming Dinners



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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

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