That's it for season four of Three Food Memories. Savva's off to take a short break and catch some sun before returning for season five where you'll hear from designer Yasmine Ghoniem, Vanity Fair's Robert Risko, author and lawyer Mohsin Zaidi, as well as legendary newsreader Chris Bath.

In the meantime don’t forget to check out the back episodes. Get cooking with Stephanie Alexander, Nat's What I Reckon and Christine Manfield, have a lol with Sam Simmons, Bianka Ismailovski, and Jennifer Wong, and your art and architecture fix with Ken Done, Sally Scales, and Tim Ross.

There are more than 40 episodes to check out so that should keep you busy till we're back on July 23rd.

Can't wait to see you then!

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

Welcome to the very first ever, TFM art art-show…

This episode was recorded at Saint Cloche Gallery in Paddington thanks to the wonderful Kitty Clark, where artists Evi O, Toni Clarke, and Daimon Downey shared their art alongside their food memories in front of a live audience.

Oxtail Ragu, Rocket Pasta, and Rice Pudding were on the menu, as were plenty of laughs and insights into the minds and workings of Evi, Toni and Daimon.

As Evi says “How you treat a piece of meat shows a lot of you. When you go to showing love, a piece of meat goes a long way”...so get stuck in!

Social causes of the artists are;

Evi O - Indigenous Literacy Foundation and the Australian Wildlife Conservancy

Daimon Downey - Moss Foundation and Sydney Children’s Hospital

Toni Clarke - Medecins San Frontiers (Doctors Without Borders)

***This podcast episode references drug use. If you need support please contact drugaware.com.au***

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

Bianka Ismailovski is a force to be reckoned with. At the age of 34 she’s got the introspection of a 74 year old. But don’t let that put you off…or the fact that she’s been sober for 5 years either.

Bianka’s newly discovered independence after divorcing at the age of 30 came with a free set of steak knives - in the form of a self-awakening; about body image, sexuality, and uncovering pleasure. All alongside finding the funny side of life as a stand-up comedian.

Her food memories take us to Croatia where she spent final moments with her Dad at the age of 9 - to Wedge Island in WA and dancing around the kitchen as a teenager eating pasta snacks with her best friend.

Listen in as Savva and Bianka chat life, sex, fragility and all the things it takes to be human in this episode of Three Food Memories. And as Bianka says “Don’t outsource the job of loving yourself to someone else, they’re never going to be able to do it as well as you can do it.”

Bianka’s social cause is Dangerous Females - who raise money for Australian services that prevent and support people who are victims of abuse, assault, and domestic violence. These services provide a range of support to our communities from women’s shelters, advocacy, domestic violence counselling and community education, emergency safety planning and re-homing from violent situations.

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You can follow Bianka on TikTok and Instagram @biankaismailovski

This episode is produced and edited by Lauren McWhirter
Original music by Russell Torrance

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

Daniel Principe is a youth advocate and consent educator. Daniel has spoken to more than 55,000 students at more than 250 schools around Australia about creating spaces to champion boys into becoming good men.

The saying “boys will be boys”, can be traced back to ancient Roman times. Essentially society has been saying some form of this for at least 2,500 years. This dated idiom is working against us.

Yet, we still hear it. We hear it at the same time as we see the number of women being killed by a current or former intimate partner increase.

So how do we stop the violence? For Daniel, the answer is simple. Start young…take our boys on journies of self-discovery and show them the benefits of being decent, safe, respectful, courageous, empathetic, kind - to think of other than self.

Daniel’s social cause is an end to the exploitation and abuse of children.

He’s also an ambassador for Consent can’t wait.

This conversation discusses domestic violence - if this triggers something for you or you need help please contact 1800 737 732

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

“ I like to make paintings to give people pleasure.”

Just as the late Bill Granger exported Australian food culture to the world, Ken Done’s bold and colourful brush strokes spread the essence of Australia and Australians; creative, optimistic and bold.

There’s a bit of Ken Done iconography in every Australian home, if not our psyche.

In this episode of Three Food Memories, Savva sits with Ken at his gallery in The Rocks, at a paint-spattered and well-worn wooden table, Ken’s hands reflecting the same aesthetic.

Lobster, treacle sandwiches, and a surprisingly chewy green jelly are on the menu - as are his reflections on childhood by the Clarence River and six-year-old hysterics at a floating latrine during a flood.

UNICEF is Ken’s social cause. He spent over 35 years as the Australian National Ambassador, campaigning for the rights of children around the world.

This in-person episode of Three Food Memories with Ken Done is with great thanks to the team at the Ken Done Gallery.

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

When you think of career changes let me assure you this one probably takes the cake for the most unusual and unexpected.

Renae Bunster went from interviewing stars such as Rafael Nadal, Serena Williams, Valentino Rossi, Johnny Depp, and Angelina Jolie, to creating a worldwide hit condiment that you can put on almost anything.

She's the global president and founder of Bunster’s Worldwide - whose best-selling chilli sauce Shit the Bed has topped the Amazon US charts multiple times.

Renae chats with Savva about her time on Food Stars with Gordon Ramsay, how carrots changed her life, her experiences with crowdfunding, goji berries, salad, realising that she’d used all the postage money for the sauce making the sauce, and how all the stories in her life somehow come back to poo.

Renae’s social cause is Girls Not Brides: The Global Partnership to End Child Marriage. Because as she says, child marriage is legalised paedophilia and robs young girls of any chance of a life.

***This conversation discusses suicide around the 33 - 35 minute mark. If this triggers anything for you please call Lifeline on 13 11 14***

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

Tim Ross is a man of many talents - one of which is talking, but his love for mid-century modern architecture has taken pride of place since his former life as one half of the legendary radio duo Merrick and Rosso. Like a modern-day indoorsy Paul Hogan, there’s something about Tim Ross’s Australian sensibilities that we connect to. He makes us feel Australian without the Southern Cross tattoo.

Tim is the recipient of the National Trust Heritage Award for Advocacy regarding Australia’s legacy of modernist architecture; of an Australian Institute of Architects National President’s Prize for activism and outstanding contribution to the profession; was a National Architecture Awards jury member and is an honorary Institute member.

His three food memories are a hit of 80s nostalgia with the bonus of pineapple (of course) and revolve around memories of the food his mum cooked when he was a teenager. Tim's memories are full of surprising and incredible stories about his parents - his mum was a GP and his dad a pharmacist (and lunchtime nudist).

Tim’s social cause is the Aboriginal Legal Services NSW / ACT. He says it’s an inconvenient truth to find out what we learned in school wasn’t the full history of our country and it’s going to take us a long time to understand the landscape in the way that we should. We have to listen to Indigenous Australians.

This episode was recorded live at the Poliform showroom in Sydney.

TFM is produced and edited by Lauren McWhirter
Original score by Russell Torrance

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!

In this once-in-a-lifetime experience, Savva sits down with the incomparable Stephanie Alexander AO, at her home in inner-city Melbourne.

Stephanie's impact on Australian cooking is nothing short of legendary. Her books read like culinary poetry, enticing readers with every page turn, but her influence extends far beyond the kitchen. From professional chefs to home cooks, her work has woven itself into the fabric of Australian culture and into shaping today's youth with her Stephanie Alexander Kitchen Garden Foundation.

Share the moments that shaped Stephanie’s passion for food; from her formative years in the kitchen with her mum, to the UK, France and back again, her experiences are second to none.

Stephanie has lots to be grateful for, but as she says “be prepared to listen and to compromise”.

Please enjoy listening as much as Savva enjoyed spending time with Stephanie.


(p.s. there was an incident of sorts where Savva's microphone didn't work, so he was speaking into his phone and so he sounds a bit funnier than usual. Please excuse him, it will never happen again.)

To find out more about the project and Savva - head to threefoodmemories.com
Insta - @savvasavas
Email us at threefoodmemories@plated.com.au, we'd love to hear from you!