Edible Futures

Content creator Danny Leong and chef Elijah Holland connected over a shared love of the outdoors, the ocean, good food and spear-fishing.  They decided to create products that push flavour and celebrate sustainability, inclusion and community and established the Ronin Culinary Lab. They produce Ronin Kelp - a bull kelp and wild garlic soy sauce - and a chilli oil - among other new products and all are made from Victorian produce.  In partnership with Yarra Botanica. 

We chat to Genevieve Sullivan who established Penni Ave - a botanical vodka distillery - with her brothers in Rye on Victoria's Mornington Peninsula in early 2020. She shares how they kept going through the first two years of business, how she juggles business ownership with parenthood, why vodka and the distillery's relationship with Yarra Botanica.  In partnership with Yarra Botanica. 

Scott McKinnon, Managing Director and Co-founder of Wolf of the Willows brewery and taproom in Melbourne’s Mordialloc chats about telling stories through quality drinks and finding joy through connection, collaboration and celebrating the food and drinks industry.  In partnership with Yarra Botanica.

In Episode 11, Beatrice Imbert of Wattlebank Farm in Gippsland talks to Edible Futures about Oyster Mushrooms and the business she and her husband, Peter Bland, have built around the fungi since settling on the farm in early 2020.We also talk sustainability, adaptability on the land and tips on cooking the meaty Mushrooms.In partnership with Yarra Botanica and Australian Venue Co.

After a short break, Edible Futures is back. We are thrilled to be partnering with Australian Venue Co. and sharing stories about their Melbourne venue, Yarra Botanica.For the next few episodes we will talk to Victorian-based farmers, producers, makers and distillers who are part of the Yarra Botanica menu, a menu that uses only Victorian produce.But first, we chat to Australian Venue Co. executive chef, Telina Menzies on their work, what makes them tick and what they’ve discovered about themselves and their cooking since setting up a menu that is built solely on Victorian produce (no prawns, thanks).