The Food Guys Podcast

This week on The Food Guys, we're joined by radio producer and social media content creator Jimmy Szabo for a chat that quickly turns into a love letter to Italian food.
Jimmy takes us back to the years he spent living around Rome from proper carbonara and traditional Sunday lunches to aperitivo, late-night dinners and why the best way to eat through Italy is to order what each region is actually known for.

We also get into his favourite fast food, why he doesn't rate Aldi's Sprinters chips, the tiramisu everyone keeps telling him to try, growing up around Nonna's cooking and the four foods making his ultimate last meal.

Plus, Jimmy gives us a look behind the scenes of producing live radio, creating comedy for social media and how he found his way into the media industry.
Food, family, radio and plenty of questionable food opinions this one's got a bit of everything.

Thanks to Royal Stacks for sponsoring the podcast. Get your burger fix in Melbourne today!
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Which supermarket potato chip actually deserves the crown?

This week, we put Smith’s, Thins and Aldi Sprinters head-to-head across five classic flavours: Chicken, Cheese & Onion, BBQ, Salt & Vinegar and Original.
There are some easy wins, some seriously close calls and a few brutal takes but does paying more actually get you a better chip?
Then we throw in a surprise Sweet Chilli & Sour Cream battle between Kettle, Red Rock Deli and Aldi’s Blackstone… and the result catches us completely off guard.
Smith’s vs Thins vs Aldi. Five flavours. One overall winner.

Let us know your number one Australian potato chip in the comments.

Thanks to Royal Stacks for sponsoring the podcast.
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DM us your questions and topics!
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From broke and unable to pay rent to millions of views Stefan Torres’ food content career started completely by accident.
Recorded live over tacos and margaritas, Dub and Nectro sit down with viral food creator Stefan Torres for one of the most unfiltered episodes of The Food Guys yet.

Stefan reveals how filming a simple breakfast changed everything, with his first TikTok hitting 100,000 views and his fifth video reaching around 4 million. But despite building his audience around food, he admits he actually hates cooking, is tired of constantly eating, and believes most people follow him for his personality rather than his recipes.

The guys also debate Raising Cane’s, Australian food, New York pizza and viral restaurants, while Stefan explains why he thinks social media creators are damaging the restaurant industry. Plus, he tells the insane story of finding a cooked cockroach at a famous LA breakfast spot and gives his unfiltered opinion on Australian content creators.

Thanks to Royal Stacks for sponsoring the podcast.
Thanks to Costa Taco for hosting us.

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DM us your questions and topics!
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Nick Vavitis is back!

Nick teases three new products arriving before the end of the year, reveals they've pushed manufacturing harder than ever, and gives us the first hints about what he calls CHOCLT’s biggest collaboration yet despite admitting they’re already behind schedule six months out.

The boys also get into the latest fast-food and dessert releases, whether Pizza Hut actually makes better food than Domino’s, whether Nando’s is falling off, KFC’s pickle obsession, McDonald’s McFlurries, Nutella vs Biscoff ice cream and why some big food brands seem to have stopped taking risks.

Plus, Nick reveals his all-time top five desserts and explains what working with major food companies has taught him about the battle between creating something exciting and simply creating something that sells.

Thanks to Royal Stacks for sponsoring the podcast!
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DM us your questions and topics!
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Angelo and Alfie Mercuri join The Food Guys to tell the story behind one of Lygon Street's most recognisable restaurants and how their family has continued evolving it through decades of change.

From taking over Universal Restaurant and working seven days a week and 16-hour days, to surviving the GFC, COVID and a completely changing Lygon Street customer base, the brothers explain how it took years before they finally found the formula that created the queues you see today.

We also get into their newest ventures, including GLO Gelato, the obsessive R&D behind their pistachio and tiramisu flavours, why they'll sacrifice profit before compromising a product, GLO Pasticceria, Wilding Foods and what's next for the family.

Plus: what really happened to Lygon Street, why service can matter more than the gelato itself, the pistachio craze, Continental cake, family business arguments and their ultimate death row meals.

Follow their socials here @glo.gelato @glo.pasticceria @universalrestaurant

You can order Italian cakes from Glo here

Thanks to Royal Stacks for sponsoring the podcast.
Follow us @thefoodguyspod
DM us your questions and topics!
Hosted on Acast. See acast.com/privacy for more information.